The Menu Flashcards
Spoken menu
Menu that is presented by the technician orally to the patient
Menu
List of items available for selection by a customer in the most important internal control of the food service system
Table d’hote
Several food items grouped together and sold for one price
Menu psychology
Designing and laying out a menu in such a way as to influence the sale of food served on the menu
Eye gaze motion
Eye will travel in a set pattern when viewing a menu. Thus the center of a threefold menu is considered prime menu sales area.
Primacy and recency
Position menu items you want to sell more of in the first and last positions within a category as the first and last things the customer reads. These are the items more likely than others to be chosen.
Font size and style
Increase the size of want to attract the customers attention to an item; decreased the size to deflect attention from an item. Avoid use of fonts that are difficult to read, especially in dim lighting.
Color and brightness
Increase the brightness, color, or shading of visual elements to attract customer attention
Spacing and grouping
Use borders around items or placement of items together within a space to draw attention to items
Menu pattern
An outline of the menu item categories for each meal, such as appetizers, entrées, and desserts on the dinner menu
Static menu
Same menu items are offered every day; that is, the restaurant type menu
Cycle menu
Series of menus offering different items daily on a weekly, biweekly, or some other basis, after which the menus are repeated
Single use menu
Menu that is planned for service on a particular day and not used in the exact form a second time
Degree of choice: no choice
Nonselective menu, either cycle or single use. Certs clients who are unable or have no desire to choose. Permits more accurate forecasting, greater control.
Degree of choice: choice
Selective; two-tiered: upscale menu items prepared for those willing to pay extra for them;
Semi selective: two entrées and two desserts but perhaps only one vegetable and salad
Meal plan
Three meals a day or breakfast brunch dinner and light snack. Could also be room service. Essentially when you will serve meals.
Meal pattern: breakfast
Fruit juice, hot or cold cereal, meat or meat alternative, bread
Meal pattern: lunch
Soup or juice, meat or meat alternative, starch, vegetable and or salad, bread, dessert or fruit
Meal pattern: dinner
Soup or juice, meat or meat alternative, starch, vegetable, fruit or vegetable salad, dessert
How can you measure preference?
Observation
Satisfaction survey using a hedonic scale
Frequency of acceptance: ask how often they would be willing to eat an item
Plate-waste
Self-reported consumption
Popularity index
Popularity index
Used to analyze and protect any items sales; chart dated aviaries and demand; as well as each items popularity in relation to other items (used to forecast)
Calculating popularity index
Determine the total number of items sold and divide the one food item by the total number
Average check
Divide sales by the number of customers
Customer satisfaction based off of numbers; helpful in detecting trends; if lower than normal perhaps different menu items should be offered
Food cost percentage
Cost of food / selling price
