Management
by Menu
The Cycle of Cost Control
Types of Menus
 The
Cycle: repeats itself
 Static or Fixed: same foods every day
 Market Menu: product availability
 Limited Menus: like the Renegade Room
 A la Carte; each item priced separately
 Café Menus: California Menu (24-hour)
 Fixed Price: prix fixe, table d’hote
Menu Language
 Truth
in advertising
 Nutritional statements
 Size and portion statements
What does the menu convey
 To
the guest
 To the server
 To the Cook
 To the manager
How much information is
enough
 Appetizers,
soups, salads, sandwiches,
entrées, accompaniments, desserts,
beverages
 Hot or cold options
 Descriptive copy
Variety
 Hot
& cold
 Cooking techniques
 Color
 Configuration
 Taste
 Height
 Texture
Balance and Composition
 In
food items
 Nutritionally
 Presentation of the food on the plate
 Healthy Choices
Layout and design
 Heading
and sub-headings
 Most expensive items placement
 Profitable items at the top/bottom
 Less profitable in the middle
Design
 Headings,
sub-headings and menu items
 Readability
 Reflect the atmosphere
 Font style:
 Normal , bold, italics, script
 Font size: upper and lower case
 Spacing
Descriptive Copy
 Short
sentences
 Simple and clear
 Exclude exaggerations like: magnificent
 Include: chilled, glazed, flaky grilled,
medallions, sautéed, toasted and
whipped
Artic Char
Flank Steak, Calabacitas,
Potato
Apple Dumpling
Beef Barley Soup
White Chocolate Coeur a
‘la Crème
Molten Lava Cake
Paella