1a detailed list of food and beverage offered by a foodservice
Menu
2a detailed study of the people, the community, and physical location of the foodservice establishment
Market Survey
3menu that stays the same everyday and offered all-year long
Static menu
4Menu items are priced separately
A la carte
5Pairing menu items and pricing them as one
Semi a la carte
6includes preselected courses served at a fixed time and price
Table d'hote
7menu items can be ordered regardless of time of the day like breakfast items in high-end restaurants and hotels
California menu
8regularly changed, which may be on a daily basis or within a given time period or season
Changing menu
9For non-commercial foodservice that serve the same customers everyday
Cycle menu
10features seasonal and locally sourced items
Market menu
11Chalkboard menu-makes use of seasonal ingredients, food bargains
Du jour
12menu changes on a daily basis as in fine dining or may be planned for catered events
Single use menu
13Menu that does not offer choices
Non-selective menu
14Limited menu - provides one or more choices in at least one menu category
Semi-selective menu
15Offers at least two choices in each menu category
Full selective
16is conducted to determine the acceptability of the menu, to check if the menu meets the needs of the clientele
Meny Evaluation
17the amount that the menu item contributes to labor cost, operating cost, and profit
Contribution Margin
18done to identify the most popular meny items based on sales and the menu items that contribute the most profit
Sales mix
19shows the percentage popularity of one menu item compared to other items on the menu of the same category
Popularity
20the methodical selection, costing, pricing, and layout of a menu
Menu Engineering
21menu item is both profitable and popular
Star
22Menu is profitable but unpopular
Puzzle
23Menu is popular but not profitable
Cash Cow/Plough Horse
24Neither popular nor profitable
Dog
25Recommendations for star?
Maintain rigid specifications for consistent quality, place prominent location in menu
26Recommendations for puzzle?
Find a better position on menu, consider lowering the price/add value to the item by increasing portion size
27Recommendations for cash cow?
Increase prices gradually and carefully, reduce cost of accompaniments/ assess contribution to labor cost
28Recommendations for dog?
Consider removing sa menu, retain if leftovers is usuable and labor cost prep is low
29Important points to consider for menu design? (4)
Points of origin of ingredients, methods of preservation/preparation, quantity representation, use of brand names
30Menu Config: faster decision-making, but not as profitable
One-panel
31best configuartion; easy to read and induces the strong feeling of a full dining experience
Two-panel
32valid choice of configuration for more menu items that need space
Three-panel
33less control and ability to influence decision-making of guests
Many-panel
34the number of portions sold over a given period
Menu Count
35T or F: To keep Food Cost Percentage low, increase Contribution Margin
True!