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.

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