5.1 Menu (1).pdf

The Menu Chef Reinald A. Andaya, DBM-HM, Cand. Facilitator Intended Learning Outcomes At the end of this session, the students are expected to: ILO 7: Examine the systems approach to menu planning, as well as the roles of menu in the food service system • THE MENU IS THE SINGLE MOST INFLUENTIAL...

The Menu Chef Reinald A. Andaya, DBM-HM, Cand. Facilitator Intended Learning Outcomes At the end of this session, the students are expected to: ILO 7: Examine the systems approach to menu planning, as well as the roles of menu in the food service system • THE MENU IS THE SINGLE MOST INFLUENTIAL PLAN IN A foodservice operation. A wellplanned menu serves as a catalyst that drives all operational functions: purchasing, production, and service. It is also a management control that influences resource acquisition and utilization. These resources include food, labor, equipment, time, money, and facilities • A menu is a detailed list of food items that may be ordered (as in a restaurant) or served (as in a hospital, school, or corrections facility). A menu is a reflection of an operation’s mission and, therefore, will vary greatly from one organization to the next. • In the retail setting, the menu is designed to attract customers and generate sales, whereas noncommercial, on-site operations plan menus to meet the needs and wants of a known population. Regardless of the type of foodservice, careful planning, implementation, and evaluation of the menu are essential to the success of meeting customer needs and preferences within available resources. THE MENU The menu is the single most impactful management tool in a foodservice operation. • Most of us think of a menu as a printed list of entrées, side dishes, and beverages offered in a restaurant. This is the front-ofthe-house concept for a menu. For the foodservice manager, the concept of menu is much broader • The primary role of the manager relative to the menu is to plan and implement menus for each business unit, and then manage the menu program to ensure that food is prepared and served to meet standards of quality every time an item or meal is ordered or served THE SYSTEMS APPROACH TO MENU PLANNING AND MAINTENANCE A systems approach to menu planning will ensure that all aspects of an operation are considered for maximum efficiency and effectiveness. • An appreciation for the impact of the menu on an entire system will become evident with a review of the systems model. Working from the outside in, one can see that environmental factors influence a menu. Social issues such as dining trends and food preferences are examples of external influence. • Moving down the model: Consideration for availability of inputs and impact on operations is an obvious focus of good menu planning. Outcomes that meet customer expectations are the ultimate goal of menu planning. These expectations are determined through continuous and objective feedback mechanisms. Each of these components of the systems model is addressed in this chapter. TYPES OF MENUS The type of menu selected for a business unit within a foodservice is influenced by the unit’s food and dining concept. Static menu • A set menu with the same offerings every day, such as a restaurant or room-service menu Single-use menu • A menu planned for a specific event and typically used only once; usually for a holiday or other special occasion Cycle Menu • A carefully planned set of menus that is rotated at definite time intervals Table d’hôte menu • Menu that offers a complete meal at a fixed price Du jour menu • Menu of the day A la Carte Menu • A la carte is a multi-course or multi-category menu that comes with appetizers, starters, sea-food, meats, side dishes, beverages, and alike. Each dish is offered at a separate price. The guest can choose individual dishes to make own meal package Extent of Selection • Selective menu - includes two or more choices in some or all menu categories • Full-selective menu - offers at least two choices in every category. • Limited or semiselective menu - A menu that includes one or more food choices in at least one menu category • Nonselective menu - A menu that offers only one item per menu category; no choice Meal Plan and Menu Pattern • Menu pattern is an outline of the menu item categories offered at each meal and the depth of choice within each category • Meal plan refers to the number of meal opportunities offered over a specified period of time, usually 24 hours The Menu Planning Process A successful menu planning process begins with clear objectives that reflect desired outcomes. The savvy menu planner is attuned to and accounts for political, social, and economic trends and issues internal and external to the foodservice. • A primary goal of a foodservice is to serve food that is pleasing to the clientele. However, numerous factors, both external and internal to the foodservice, need to be taken into consideration when planning menus • External influences are often political, social, and economic in nature and reflect trends that can influence the menu planning process. For example, government entities at the federal, state, and local levels can set mandates on what must be included in a meal to justify reimbursemen Internal factors tend to fall into four categories of influence • Organizational - include components of the organization’s business plan such as its mission, vision, and philosophy • Customer - characteristics such as age, ethnicity, and health status play a huge role in menu planning • Inputs - are money for food and allocations of labor • Operations - including purchasing, production, and service need to be carefully considered along with managerial controls such as the budget to ensure that the menus can be implemented and served within available resources Organizational Mission and Goals • The planned menu must be appropriate for the foodservice and consistent with its organizational mission and goals. Whether the major goal is to provide nutritionally sound meals at a reasonable cost, as in school foodservice, or to generate profit, as in a restaurant, the menus must reflect the organization’s stated purpose as defined in the mission statement • Whatever the facility-specific goals, all foodservices strive to offer menus that meet the quality expectations of the customers. Variety and familiarity of menu items are two quality attributes highly desired and valued by clients. Development of and consideration for a comprehensive customer profile is essential to ensure that customer needs and wants are met. The Customer • The menu planner should carefully study the population to be served regardless of whether menus are being planned for a commercial or noncommercial operation • Data and information on demographics, sociocultural influences, spending, and eating habits will generate a composite profile of the customer, thus improving the likelihood that menus will satisfy their expectations. Consideration for inputs is critical to ensure that planned menus can be produced and served within available resources. Production and Service Capabilities • Equipment and Physical Facilities – • The menu planned for any given day must be one that can be produced in the available work space and with the available equipment. • The amount of china, glassware, or tableware available may influence the serving of certain menu items at the same meal. For example, some desserts and sides of hot vegetables may both require sauce dishes. • Purchasing and Availability of Food – • The dynamics of the markets or sources of food may have a limiting effect on the menu, although this is less of an issue in today’s global market economy • Style of Service – • Style of service influences food item selection and the number of choices on the menu. MENU DEVELOPMENT Staff and customer acceptance of a new menu can be enhanced through active solicitation of input during the menu planning process. Timetable for Planning, Development and Implementation • How far in advance of actual production and service should menus be planned? The answer depends greatly on the type of menu used, the extent of selections offered, and the size and complexity of the foodservice system • For example, a single-use menu for a holiday meal in a restaurant may require as little as a week of planning time, assuming the recipes are tested and standardized. A selective, cycle menu with several selections and never-beforetried items for a large hospital can take several months of advance planning to ensure proper implementation Steps in Menu Development Entrées • Plan the meats and other entrées (i.e., center of the plate) for the entire period or cycle because entrées are generally the most expensive items on the menu. • If the menu pattern provides entrée choices, it is recommended that the selection include at least one vegetarian option. Soups and Sandwiches • If a soup and sandwich combination is to be an entrée choice, it should be planned with the other entrées. • If more than one soup is included, one should be a cream or hearty soup and one a lighter, stock-based soup. Vegetables and “sides”: • Decide on the vegetables and side dishes appropriate to complement the entrées. • Potatoes, rice, pasta, or other grains may be included as one choice. • On a selective menu, pair a less popular vegetable with one that is well accepted. Salads • Select salads that are compatible with the entrées and vegetables. If a protein-type salad, such as chicken, tuna, or deviled egg, is planned as an entrée choice, it should be coordinated with the other entrée selections • If only one salad is offered, choose one that complements or is a contrast in texture to the other menu items. Dessert • For nonselective menus, plan a light dessert with a hearty meal and a richer dessert when the rest of the meal is not too filling • On a selective menu, the number of choices may be limited to two or three plus a daily offering of fruit, ice cream or sherbet, and yogurt. Garnishes • To maximize plate appearance, it is recommended that a planned garnish be considered for each meal • The planned garnishes eliminate last-minute decision making and allow adequate time to ensure that proper ingredients are available to assemble garnishes for each meal • Menu planning books and trade publications are excellent resources for garnish ideas. Breads • Vary the kinds of breads offered or provide a choice of white or wholegrain bread and a hot bread. • Vary the kinds of breads offered or provide a choice of white or wholegrain bread and a hot bread. • Vary the shape and ingredients of bread selections to maximize variety. Breakfast items • Certain breakfast foods are standard and generally include fruit juices, hot and cold cereals, and toast. • It is customary to offer eggs in some form and to introduce variety through the addition of other entrées, hot breads, and fresh fruits. Beverages • A choice of beverages that includes coffee, tea, and a variety of milk is offered in most foodservices. • Decaffeinated coffee and tea are generally provided, and soft drinks and a variety of juices also may be included. • Some hospitals offer wine selections to their patients when approved by the attending physician. FOOD CHARACTERISTICS AND COMBINATIONS Color • Gives eye appeal and helps to merchandise the food. At least one or two colorful foods should be included on each menu • A green vegetable adds color to an otherwise colorless combination of broiled fish and creamed potatoes • Other green vegetables, tomatoes, and beets also add color, as do garnishes of fruit, watercress, or radishes Texture • Refers to the structure of food and is experienced by mouthfeel. Crisp, soft, smooth, and chewy are adjectives describing food texture • A variety of textures should be included in a meal. Consistency • The way foods adhere—their degree of firmness, density, or viscosity— and may be described as firm, thin, thick, or gelatinous Shape • A big part in eye appeal, and interest can be created through variety in the form in which foods are presented • One way to add interest to the menu is to vary the way in which vegetables are cut; for example, carrots can be cut into julienne strips or circles, cubed, or shredded; green beans can be served whole, cut, or French cut. • Variation in height of food as presented on a plate also contributes to eye appeal for the customer Flavor combinations and profiles • In addition to the basic flavors of sweet, sour, bitter, and salty, vegetables are often perceived as strong or mild flavored, chili as spicy or highly seasoned • A variety of flavors in the meal is more enjoyable than duplication of any one flavor. Variety in preparation • A meal of baked chicken, baked potatoes, and baked squash obviously relies on only one preparation technique. • Variety may be introduced by marinating or stir-frying foods in addition to the traditional fried, broiled, baked, braised, or steamed methods • Foods can be varied further by serving them creamed, buttered, or scalloped, or by adding a variety of herbs. MENU EVALUATION Menu evaluation is an important part of menu planning and should be an ongoing process. The menu as planned should be reviewed prior to its use and again after it has been served. Checklist for Menu Evaluation 1.Does the menu meet nutritional guidelines and organizational objectives? 2. Are the in-season foods that are offered available and within an acceptable price range? 3. Do foods on each menu offer contrasts of color? texture? flavor? consistency? shape or form? type of preparation? temperature? 4. Can these foods be prepared with the personnel and equipment available? 5. Are the workloads balanced for personnel and equipment? 6. Is any one food item or flavor repeated too frequently during this menu period? 7. Are the meals made attractive with suitable garnishes and accompaniments? 8. Do the combinations make a pleasing whole, and will they be acceptable to the clientele? Testing the Potential • Once a menu item has been identified as having the potential to appeal to a customer base, it is wise to test the item before adding it to the menu and implementing it into the system • Foodservice operations have a number of strategies for testing menu items. One way to test an item that is being considered is to offer it as a daily special or as part of a special event. This gives the manager an opportunity to test the item with customers before formally adding it to the menus WRITING MENUS FOR MODIFIED DIETS • In many foodservice operations, especially those affiliated with health care, the foodservice department is responsible for ensuring that physician-ordered diets are provided accurately • A qualified dietetics professional, such as a registered dietitian or dietetic technician, works with the foodservice manager to implement these special menus. MENU DESIGN AND FORMAT A menu card must be designed and worded to appeal to the guest, to stimulate sales, and often to influence clientele to select items that the foodservice wants to sell. • The menu card should be of a size that can be easily handled. • It should also be spotlessly clean, simple in format with appropriate print size and type, and have ample margin space. • The menu should be highly legible and interesting in color and design, harmonizing with the decor of the foodservice. • The printed menu is a form of merchandising and an important marketing tool. Descriptive Wording • Menu items are usually listed in the sequence in which they are served and should present an accurate word picture of the foods available so that the patron can properly visualize the menu items. • It is disappointing for the customer to imagine one thing and be served something entirely different. Truth-in-Menu Legislation • In the United States, giving misleading names to menu items is unfair to the customer and is illegal where truth-in-menu legislation has been enacted. • In general, these laws require that the menu accurately describes the foods to be served. • Descriptive words do enhance the menu and, if accurate, may influence the customers’ selections. • The menu should not include recipe names that are unknown to the customer or that do not indicate the contents • Even where truth-in-menu legislation is not in effect, accuracy in menu wording helps to ensure customer satisfaction.