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Hotel Axis - Menu

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In the restaurant industry, a menu is a list of the food and beverage products that are sold or

offered based on the tastes of its consumers as well as the objectives of the firm. It is the

cornerstone of every aspect of a restaurant's food service system, and it is the foundation of all

systems. The food of Hotel Axis has been purposefully designed to appeal to a certain group of

clients that frequent the establishment. When a menu is well-planned, the major advantage is that

it assures that the customers are satisfied. Additionally, it contributes to the rejuvenation of the

workforce, enabling them to provide high-quality services while maintaining their integrity.

Nothing is more important to the success of a food company than having a well-thought-out

menu plan.

FACTORS TO BE CONSIDERED WHILE PLANNING THE MENU

Whether it is for new outlets or existing outlets, points related to the following aspects should be

considered by the team while planning the menu:

1. Operations hour

A business's policy on operating hours must be taken into consideration when preparing the

menu. If it's open all day, every meal from breakfast to supper should be provided. If the

restaurant will only be open for lunch and supper, the menu should reflect this. At lunchtime,

customers anticipate rapid service food and this should be taken into consideration.

2. What to serve

Non-vegetarian cuisine, genetically engineered foods, and so on, may be prohibited by company

policy from being served. The establishment's policy should be based on the menu items it

serves.
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3. Production process

One should take into consideration what sort of production method the company will be using,

such as conventional parties system centralized production or cook-chill and so on while

preparing the menu.

4. Use of convenience products

Customers may choose from a wide range of ready-to-eat and semi-prepared convenience foods,

all of which can be found on the market. Policy on the use of convenience items must be taken

into account by the hotel.

5. Style of service

Menu planning should take into consideration the kind of service that will be used while creating

the menu. Examples include buffets, silver service, American food, tray service, and takeout.

6. Type of menu

When developing a menu, keep in mind the sort of menu that will be used in operations. Table

d'hôte menus feature a predetermined number of courses with a restricted selection at a given

price, whereas the a la carte menu offers a wide range of options within each category.

It is possible to order just a limited number of courses and options within each course on

the Table d'hôte menu at the Hotel Axis. The prices on the menu are predetermined, and all of

the items are prepared at the same time. As an alternative to this kind of dinner, an à la carte or

carte de jour menu may be ordered as a complement. Simpler meals are becoming more popular

since they are easier to prepare and result in less food waste. The price of the table d'hôte menu is

fixed, regardless of whether or not the whole meal is eaten.

In order for the menu to succeed as a true expression of the brand, the expertise, vision,

and leadership of the Hotel Axis owners are essential to its success. After the venue has been
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constructed, it is important that attendees be visually delighted and drawn in. Even the kind of

paper used and the container in which the menu is presented may have a significant impact on

the overall aesthetics of the menu, so pay close attention to these details when creating your own

menu design. The success of a restaurant will be considerably increased if all guest-facing

components, such as menu design, are consistent with the brand's identity across the

establishment. Food and beverage offerings at a hotel will be instantly appealing to consumers if

the menu is well-designed.

Because it provides clients with a comprehensive picture of all the hotel has to offer, the

menu is the most effective sales and marketing instrument in the hotel's arsenal. It should be

created in such a way that it connects the customer's desires with the restaurant's menu options.

On the menu, the most popular meals at the hotel are clearly shown in large type. For a hotel's

social media platform to be the primary way of communication and advertising, it must be

noticeable and enable visitors to form a personal relationship with the establishment.

The menu design for the hotel makes great use of typography to grab the viewer's

attention while eliminating visual clutter. Color palettes should be applied uniformly across all

menu items in order to maintain a unified appearance. Customers are more likely to identify a

certain dish with a specific kind of experience when they associate a particular color palette with

a particular hotel's meals.

A full-course supper is comprised of a number of courses. In most cases, three or four

courses are served for a full-course meal. There is usually an amuse-bouche served first,

followed by the main course(s), followed by desserts, coffee, or tea depending on the time of day

and the weather. In case you're having a large party, you may book a large number of dishes to

be served at different times and enjoy a whole dinner at once.

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Course One - Hors d'oeuvres:

Since this course is typically served during a cocktail hour or as guests are arriving, hors

d’oeuvres are usually finger-foods that can be held in the hand.

 Goat cheese crostini with fig-olive tapenade

 Zucchini fritters-

 Shallot and pancetta tortilla crisps

 Saganaki

Course Two - Amuse-bouche:

In the hotel, this is normally a complementary item specifically chosen by the chef.

 Sweet potato chips with goat cheese and caviar

 Caprese bites with basil vinaigrette

 Pea soup served in a shot glass or espresso cup

Course Three - Soup:

Soup course may be linked to a certain season just like any other course. It's usually a good idea

to steer clear of soups that are overly heavy, since this will ensure that your guests don't overeat

during the main course.

 Cold melon and basil soup

 Pumpkin sage bisque

 Tuscan white bean and roasted garlic soup

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Course Four – Appetizer: I

Because it precedes the main courses, this dish is referred to as "entree." Miniature meat,

veggies, grains, and sauces are often presented on serving trays or miniature appetizer plates.

 Charred broccoli with shishito peppers and pickled onions

 Mushrooms stuffed with Pecorino Romano, garlic, and bread crumbs

 Candied carrots with honey, cumin, and paprika

Course Five - Salad:

Vegetables are frequently served in this dish with a delicious marinade. Traditionally, salad is

served as a side dish after the main meal, however this is not always the case.

 Garden salad with lettuce, tomatoes, onions, and tart vinaigrette

 Chopped Thai salad with peanut dressing

 Greek salad with olives, lettuce, red onions, and feta cheese

Course Six – Fish:

This dish is a flavorful light protein before the main courses.

 Grilled salmon with a soy sauce marinade

 Lemon garlic tilapia

 Crispy trout with a parsley-caper vinaigrette

Course Seven – First main course:

The first main dish is often a white meat, such as chicken, duck, or turkey.

 Spicy Thai basil chicken

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 Roasted duck with an orange-ginger glaze

 Deep-fried turkey with a honey bourbon glaze

Course Eight – Palate Cleanser:

This is like a reset for your taste buds. Its purpose is to remove residual tastes from the mouth

before the next course.

 Sorbet (lemon, melon, or mint)

 Prosecco

 Water with lemon

Course Nine - Second main course: Typically, the second main course is a red meat, such as

premium beef or lamb.

 Stuffed lamb breast with lemon, ricotta, and oregano

 Grilled flatiron steak with rosemary potatoes

 Herb-crusted venison medallions

Course Ten - Cheese course: Create a platter of different cheeses along with items to accompany

them.

Include a variety of cheese textures and flavors, such as aged, soft, firm, and blue cheeses

Choose a selection of breads and crackers

Provide companion items, such as jams, chutneys, spicy mustards, caramelized onions, candied

nuts, and pistachios

Course Eleven - Dessert:

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Usually accompanied by a glass of dessert wine, coffee, or tea, this is a sweet and decadent

course.

 Rich flourless chocolate cake with a glass of sweet port wine

 Lemon creme brulee with dry white wine

 Fruit tarts and berries with champagne

 Tiramisu later cake

Course Twelve – Mignardise:

At the end of the meal, you can serve a mignardise, which is a tiny, bite-sized dessert or pastry

served with tea, coffee, port, brandy, or scotch.

 Miniature butter madeleine biscuits

 Small pieces of chocolate

 Bite-sized macarons

Kids’ menu with entrée meals include:

 Chicken Tenders

 Burgers

 Pizza

 Grilled Cheese

A raw food warning must be displayed in all restaurants that serve raw or undercooked animal

products as a means of educating consumers about the dangers of ingesting raw and undercooked

meals. Warning clearly states, "Consuming raw or undercooked meats, poultry, seafood,

shellfish, or eggs may increase your risk of foodborne illness."