Satisfy Guest Expectations Cost effects on menu

The customer
 Reflect your guests’ tastes Financial restraints Profit outcomes
 Reflect your guests’ food preferences
 Ascertain your guests’ needs
Minimizing costs Operational budget

Attain marketing intent Quality standard

 Locations - flavor a & texture Specific

ingredient
 Time - visual appeal & colour
 Price - consistency & palatability
 Qualit - shape & flair Availability of equipment Employees’ skills and knowledge
 Specific food items

Nutritional concerns
Menu Planning
 low-fat Design
 high-fiber diets - Interior Decor
 vegetarian STYLES - Design and creativity
1. A la Carte (items are listed and priced separately) - Material & Color
2. Combination (combination of the table d'hôte and - Theme
a la carte pricing styles) - Space
3. A table d'hôte (a complete meal for one price) - Names of food items
Truth-in-menu laws 4. Fixed menus: a single menus for several months - Popular items
5. Cycle menus: designed to provide variety for guests who top of a list
 NEVER mislabel a product eat at an operation frequently - or even daily - Description
 “butter” must use butter not - Type style lettering
margarine - Clip-ons, inserts
 “fresh” must be fresh, not fresh frozen
Purchasing from reputable suppliers (daily specials)
 homemade” not purchased “ready-to-
heat”
 “Jamaica Choice” actually “Jamaican
made”
Accuracy of menu Menu Design and style

Satisfy Guest
Expectations