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…..
FUNCTION
FORECASTING
PRICING
POPULARITY
MIX
APPETIZERS/HORS D’OEUVRES
SALADS
SOUPS
ENTREES
DESSERTS
*CAN BE FIXED OR CUSTOM
RECIPE EVOLUTION
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:
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:
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:
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)