Transcript Slide 1

MENU CREATING
DESIGN THE
RIGHT APPEAL &
ASSORTMENT
OBJECTIVE: TO LIST VARIABLES AND CONCERNS IN MENU
CREATION. DEFINE SPEED SCRATCH AND STANDARDIZED
RECIPES.
VARIABLES
COST
RESOURCES
AVAILABILITY
TRANSPORT
POPULARITY
VARIETY
SERVICE
DIETARY CONCERNS
COMPLEMENTARY AUDIENCE
SPECIALTY
MENU DESIGN
ALLERGIES
MENU DEVELOPMENT
IS DEFINED AS…..
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FUNCTION
FORECASTING
PRICING
POPULARITY
MIX
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APPETIZERS/HORS D’OEUVRES
SALADS
SOUPS
ENTREES
DESSERTS
*CAN BE FIXED OR CUSTOM
RECIPE EVOLUTION
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RESEARCH
DEVELOPMENT
CREATION
TESTING
SOP
SIGNATURE
SPEED SCRATCH
RECIPE RESEARCH
 WHAT TYPE OF EVENT IS
PLANNED?
 WHAT ARE THE CLIENT’S
PREFERENCES
 WHAT ARE MY CAPABILTIES?
 WHAT EQUIPMENT IS NEEDED?
 WHAT ARE THE SERVICE
PERAMETERS?
DEVELOPMENT
 A CONTINUOUS TASK REQUIRED
SUPPORT SERVICES OFFERED TO
THE CUSTOMER
 TAKES PLACE BEFORE, DURING,
AND AFTER EVENTS.
 CHANGES ARE MADE BASED ON
EXPERIENCES, PREFERENCES,
AND COSTS.
CREATION
 START WITH A FEW KEY ITEMS
 WORK THE RECIPES UNTIL THEY
ARE TO SATISFACTION (CATERER
& CLIENT)
TESTING
 FIELD TESTING CAN BE DONE USING
FRIENDS, FAMILY, EMPLOYEES OR
ASSOCIATES
 CATERING RIGOR TESTHOLD/SERVE/STORE
 TESTERS SHOULD
 HAVE EXTENSIVE DINING EXPERIENCE
 BE COMFORTABLE EATING A VARIETY OF
FOODS
 BE A MIX OF INDIVIDUALS
 BE AWARE OF THE AUDIENCE
DISCOVERY
 IDEA GENERATION
 DINING
 SOCIAL EVENTS
 FUNCTIONS
SIGNATURE RECIPES
 AN ITEM UNIQUE TO THE CATERER
 MAY BE AN ITEM THAT HAS A TWIST
ON AN EXISTING DISH
 CAN BE DEVELOPED BASED ON
CUSTOMER PREFERENCES
 DESIGNED TO SET CATERER APART
JUST CATERING
SOP
STANDARD OPERATING PROCEDURE
 DETAILED INFORMATION
 COOKING TIME
 TEMPERATURE
 EQUIPMENT
PLATING
CCP
STORING
 ALLOWS FLEXIBILITY IN WHO
PREPARES IT
 DELIVERS CONSISTENT
 QUALITY
 YIELD
 PORTION
INGREDIENTS
 FOLLOW THESE GUIDELINES:
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QUALITY ALWAYS AFFECTS OUTCOME
CHEAPER IS NOT ALWAYS BEST
PURCHASE THE BEST PRODUCT FOR THE PRICE
ALWAYS INSPECT FOOD ITEMS
*QUALITY MAY BE DECIDED BASED ON THE MENU
ITEM’S PURPOSE…
PRIMARY (HIGHER $$$), SECONDARY (LOWER $)
*BE AWARE OF AVAILABILTY & PRICE FLUCTUATIONS
RECIPE ADJUSTMENT
 RECIPE YIELD=AMOUNT OF
FINISHED PRODUCT OR
SERVINGS
 YOU MAY NEED TO USE
JUDGEMENT WHEN IT COMES TO
SPICES, SEASONINGS OR HERBS.
 USE A CONVERSION FACTOR
NEW YIELD /ORIGINAL YIELD
CONVERSION
CONVERSION FACTOR (CF)=
NEW YIELD /ORIGINAL YIELD
EXAMPLE:
10 PORTIONS @6 oz.=60 oz.
25 PORTIONS @4 oz.=100. oz.
WHAT IS THE (CF)?
100/60=?
CONVENIENCE
 PRODUCTS THAT ARE
MANUFACTURED AND FURNISHED
BY AN OUTSIDE VENDOR.
 MAY BE READY-TO-EAT/COOK
 CAN SAVE TIME AND ADD ITEMS
THAT ARE BEYOND YOUR SKILL
LEVEL.
ACTIVITY: LIST 3 ADV & 3 DIS OF USING
CONVENIENCE FOODS
SPEED SCRATCH COOKING
 FOODS THAT ARE MADE FROM
SCRATCH AND FINISHED OFF IN THE
KITCHEN.
 ADVANTAGES:
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HAS LITTLE PREPARATION TIME
PROVIDES EXCELLENT QUALITY
LOWERS LABOR COSTS & EMPLOYEES
LOWER INVENTORY & EQUIPMENT
LESS WASTE & CLEAN-UP
CONSISTENCY
EXCEEDS CUSTOMER EXPECTATIONS
BRANDED MENU ITEMS
 USED TO IDENTIFY CERTAIN FOOD
ITEMS ON A MENU
 PERCEIVED QUALITY
 SATISFIES THE CLIENT’S TASTES
 FAMILIARITY/RECOGNITION
 BRANDED ITEM CAN BE A
CONVENIENCE ITEM
 EX: SODA:PEPSI
WHAT EXAMPLES CAN YOU THINK OF?
CATERING MENU
ADVANTAGES
 MANAGEMENT CONTROL
 GUARANTEED GUEST COUNTS
 MOST UNKNOWNS ARE ELIMINATEDNO FORECASTING
 GIVENS:
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PORTION SIZE
FOOD QUANTITY
LABOR COST
PROFIT
TIME FRAME
FOOD COST
PRODUCTION
SERVICE
MENU
INVENTORY
MENU PLANNING
CONSIDERATIONS
 PRIMARY
 SATISFY CLIENT
NEEDS/WANTS
 PROFIT
 SECONDARY
 CAPABILITIES
 SKILL
WHEN PRICING….
 BE CREATIVE WITHIN THE
BUDGET
 USE CURRENT COST INFO
 BALANCE MOST WITH LEAST
EXPENSIVE COSTS.
(FOOD & LABOR)
PRICING STRUCTURES
 FIXED-SIMPLISTIC
 TIERED-RATIONAL
 CUSTOM-FLEXIBLE
*PRICING IS ALL BASED ON
DIRECT EXPENSES-FOH
OPERATING EXPENSES-BOH
PRICING
THE GOAL….
 TO CREATE A RECIPE OR LIST OF
MENU ITEMS YOU ARE KNOWN
FOR!
(FOR THE BEST PRICE)