Menu Planning in Foodservice

• The menu is a comprehensive compilation of food items offered by a foodservice operation.
• The menu is the most important planning tool in foodservice.
• Purchasing, production, assembly, distribution, service and sanitation are driven by the menu.
• The menu influences resource operation acquisition and utilization; food, labor, equipment, and facilities

Important Factors in Menu Planning

• Careful menu planning, implementation, and evaluation are essential for meeting customer needs.
• Careful menu planning, implementation, and evaluation are essential for staying within the budget of the organization
• Key factors include organizational goals and mission, the customer, budget guidelines, production and service capabilities, availability of food, and style of service.

Factors Affecting Menu Planning

• Organizational goals can be profit or non-profit
• Customer demographics include age, gender, health status, ethnicity, and education level
• Sociocultural influences include marital status, lifestyle, values, and religious practices.
• Psychological needs: Food should offer comfort and emotional satisfaction
• Nutritional requirements: Consider retail vs. on-site operations
• Food trends should be ethnic, regional, "grab and go" items
• Budgets must be known when menu planning
• Amount budgeted is based on projected food-sale income in retail
• Income must cover raw food costs, labor, operating costs, and profit
• Raw food cost allowance per volume unit can be determined in non-commercial organizations.
• Equipment and facilities affect how the workload is distributed.
• Personnel availability and skill
• Knowledge of fruits and vegetables and their seasons is essential.
• Peak quality and affordable prices will occur when the item is in season
• Style of service: seated vs cafeteria

Types of Menus

• Selective: Includes two or more choices in some or all categories, allowing maximum choice to the customer
• Semi-Selective: Allows one or more selections in some menu categories.
• Non-Selective: Offers no choice in any category.
• Menus can be static and offer the same items each day
• Menus can be static when restaurants serve clientele that change daily, or when there are enough items to offer sufficient variety
• A single-use Menu is planned for a certain day or event and not repeated in the same form.
• A cycle menu rotates at definite intervals.
• A cycle menu repeats over a few days to several weeks
• The length of the cycle depends on the type of foodservice operation
• Cycle Menu advantages are repetition aids, standardized procedures and equipment use, simplified forecasting/purchasing, and balanced workload
• Cycle Menu disadvantages include becoming monotonous
• Cycle Menus may not be appropriate in case of emergencies and seasonal variations
• In a la carte menu, items are priced individually, to allow the client to choose.
• The table d'hote menu offers a complete meal at a fixed price
• The du jour menu refers to the menu of the day.

Food Characteristics and Combinations

• Plan menus with a view to food presentation
• Appeal to the sensory.
• Consider flavor combinations
• Consider shape, texture and consistency
• Color provides eye appeal and helps merchandise food
• At least one or two colorful foods should be on each menu.
• Texture refers to food structure and mouthfeel.
• A variety of textures should be included in a meal
• Consistency refers to how food adheres and the degree of firmness, density, and viscosity.
• Shape plays a big part in eye appeal of foods
• There can be variety of heights in the form of foods
• Flavors should be enjoyable and not duplicated.
• Variety in preparation can be achieved through marinating, stir-frying, frying, broiling, baking, braising, or steaming.

Menu Writing

• Key traits of a good menu planner are:
• Liking for good food
• Lack of prejudice
• Flair for creativity and imagination
• Ability to merchandise food attractively
• Planners should be aware of new food products and trends.
• Planners should be aware of menu items offered successfully by the competition.
• Menu planning should be ongoing, current, and flexible
• Previous menus and comments (records) concerning customer reactions, difficulty/ease of preparation and cost can be helpful.

Menu Development Steps

• Plan entrees for the entire period or cycle (do meat/other options first)
• Entrees are generally the most expensive
• If the menu provides entree choices, then select at least one vegetarian option
• If more than one soup is included, one should be creamy and one should be stock-based.
• Potatoes, rice, pasta, or other grains may be included as one side choice.
• Pair a less popular vegetable with one better received on a selective menu.
• Select salads that are compatible with entrees and vegetables.
• Salads may complement or contrast other menu items in texture.
• If no choice is offered, plan a light dessert with a hearty meal while richer dessert when the rest of the meal isn't filling.
• Vary bread types (white/whole grain) and shape and ingredients

Menu Evaluation

• A very important part of menu planning, reviewing before and after being served
• A checklist should be followed for evaluation
• Does the menu meet nutritional guidelines and organizational objectives?
• Is in-season food available at acceptable prices?
• Does the food contrast adequately?
• Can the foods be prepared with available personnel and equipment?
• Are the workloads balanced for personnel and equipment?
• Is any food item/flavor repeated too frequently?
• Are the meals made attractive with suitable garnishes?
• Do the combinations make a pleasing whole; will it be accepted by clients?
• The printed menu should be designed to appeal.
• The printed menu should stimulate sales of desired items.
• The printed menu should be a merchandising and marketing tool
• Menu cards should be easy to handle, clean, simple with appropriate size and type, have ample margin space and be legible
• Menu items are listed usually as they are served.
• Menus should use descriptive wording and accurately describe the food.
• Giving misleading names to menu items is unfair and illegal.

Customer Satisfaction

• Degree of customer satisfaction tests the success of the menu.
• Customer Satisfaction can be measured over time using surveys, comment cards, frequency ratings, and sales data.
• Surveys and comment cards:
• Can be done formally via written surveys
• Observations are made regarding eating habits and waste.
• The hedonic scale may be used.
• Frequency ratings indicate popularity.
• Customers asked to rate menu items depending on preferences.
• Frequency ratings are done in schools and care facilities
• Sales data is the primary means of measuring satisfaction in commercial operations.
• Statistical analysis and financial contribution determines popularity.
• High/low popularity should be retained and low/low population discontinued