Transcript MP ch01.pptx

Chapter 1: New Trends in the
Foodservice Industry
Overview of Menu Trends
• Indigenous ingredients from local farmers and
purveyors
▫ Seen primarily in fine dining restaurants, hotels, inns
and taverns.
▫ Examples include: Restaurant Daniel in NYC and
Willard Intercontinental in Washington D.C.
• Healthy menu items
▫ Operations often also provide nutritional analysis
▫ Embraced by multiple industry segments, from
upscale to family casual (T.G.I. Friday’s) and quickservice (Taco Bell).
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Appetizers & Soups
• Appetizers
▫ Can be hot or cold and are generally served with
wine or a cocktail
▫ Offerings should appeal to many tastes. Can
include beef, seafood, poultry, vegetables and
fruit.
• Soups
▫ Served either hot or cold. Types include:
 Clear soups: include bouillon, broths, etc.
 Thick soups: include bisques, chowders, etc.
 Specialty soups: include French onion, gazpacho, etc
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Salads & Sandwiches
• Salads
▫ Can be an accompaniment or main course
▫ When served in lieu of appetizer it is considered a
first-course salad; functions as palate cleanser
▫ Entrée salads serve as healthy alternatives for
customers looking for lighter fare
• Sandwiches
▫ Can be as simple as a hamburger or as sophisticated as
the Maine Lobster Roll
▫ Foodservice operations, such as Panera, introducing
grilled and toasted sandwiches
▫ Sandwich wraps appearing on lunch menus
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Entrèes
• Meats
▫ Most popular entrée subcategory. Includes beef, lamb, pork
and veal.
▫ Steakhouses are more popular than ever.
▫ Executive chefs also offering high-end specialty meats to
meet customer demand
• Pork
▫ Pork ribs are the most common subcategory within the
meat section of the menu
• Poultry
▫ Includes: duck, chicken, pheasant and quail
▫ Preparations include: baked, barbecued, braised, fried,
grilled and roasted
▫ Gaining in popularity as a healthy alternative to red meat
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Entrèes Cont’d
• Fish & Seafood
▫ Considered a healthier option; patrons demanding
more baked, grilled and roasted options
▫ Patrons more willing to try fish beyond traditional
offerings of salmon, shrimp and tuna
• Pastas & Pizza
▫ Relatively inexpensive to make and are popular with
customers
▫ Many chains offer guests the option of creating their
own pastas and pizzas
▫ Foodservice organizations are getting more creative
 Pastas based on Italian recipes (Bertucci’s)
 Increased pizza dough options (Uno Chicago Grill)
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Accompaniments & Dessert
• Accompaniments
▫ Consist of pasta, potato, rice and vegetable
selections
▫ Often featured on an à la carte menu to increase
average check amount
• Desserts
▫ Selections include: cakes, custards, pies, puddings,
tarts and soufflés
▫ Profitable and should be strategically placed on
the menu to maximize sales
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Beverages & Tea Menus
• Beverages
▫ The most profitable menu item
▫ Includes: wines, beers, mixed drinks, after-dinner
drinks and non-alcoholic beverages
▫ Bottled water, martinis, margaritas, teas and frozen
drinks have gained in popularity
• Tea Menus
▫ Found mainly in hotels and at high-end restaurants
and are traditionally used for “teas”
▫ Example includes the Waldorf Astoria’s “Champagne
Tea” which consists of tea sandwiches, scones, pastries
and the house brut
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009