Menu Development Flashcards
Menu type: static
same menu items every day (restaurant), when clients change daily
Menu type: single use
when clientele do not vary from day to day, catered events
Southeast Asian food
pork, few dairy products, tofu, fish paste (non-dairy calcium source)
Kosher food
no meat and dairy at the same meal; no pork, shellfish
Chinese food
Yin foods (raw, cold: fish, veg, fruit), Yang foods (bright, hot: hot chicken soups, eggs, warm spices) rice is neutral
Seventh Day Adventist food
ovo-lacto-vegetarian, no caffeine, alcohol, pork
Central America/Hispanic/Latin foods
fruits, veg, meat, poultry, fish
Muslim foods
halal dietary laws, prohibited foods are called haram (no pork, alcohol, gelatin, congealed salad), overeating is discouraged, fasting dawn to sunset during Ramadan
Roman Catholic food
meat is not consumed on Fridays during lent
Middle Eastern food
bulgur
Physical facility: space
if kitchen floor space is too expansive, efficiency declines
Menu engineering
focuses on the popularity & profit
model segments items into one of four categories: STAR- high pop, high profit DOG- low pop, low profit PUZZLE- low pop, high profit PLOWHORSE- high pop, low profit
Satisfaction indicators
1) satisfaction surveys: hedonic scales foods rated from extremely like to extremely dislike
2) frequency of acceptance
3) Plate waste
4) popularity index
5) average check
Popularity index
used to analyze and predict any items sales; chart day to day variations in demand; as well as each item’s popularity in relation to other items
ALSO forecasts future needs
of servings of an item / total number of servings of all items in that category that day
Average check
the average amount customers spent on a meal
divide sales by the number of customers served
