Assignment 2: Menu planning process
When writing a menu, there are several steps to take.
1) Incorporate Priorities: Know guest demographics, area competition on similar menu items, profitability expectations, quality level, and know what your operating limitations are. If you don’t have fryers, you can’t offer fried foods; and if you don’t have a brick oven, you cannot offer brick oven pizzas. Be sure that your equipment is capable of preparing your menu items.
2) Consider Menu Categories: Will you highlight soups, salads, appetizers, entrees, desserts, beverages, specialty or featured items, all-of-these?
3) Number of Items per Category: Consider variety, temperature (cold/hot/room temperature), preparation method, texture, shape/size, flavor, color, composition, and balance.
4)Establish Quality Standards: Standardized recipes and product purchase specifications need to be written for each item. Standardized recipes will identify the types of ingredients within that menu item, amounts of each, and preparation method. Specification sheets define the quality requirements of each ingredient. Together, they’ll give you the tools to provide consistency in your offerings.
5)Write Descriptions: Good descriptions will influence your patron’s choices. Truth-in-menu issues arise from poorly written descriptions. “Fresh Jumbo Gulf Shrimp” written for a Shrimp Scampi entree description for example, cannot be made with frozen shrimp from Vietnam (largest shrimp importer to the US)
For this assignment, you will work on your presentation using the resources available to you. Consider this exercise as a first draft in how you would present the concept and menu to potential investors. Construct a PowerPoint presentation to display a small menu of your own design, incorporating the points above. The menu should involve no more than a 3 course meal with 2 or 3 items per course. For examples, the menu could include 2 choices for salad or appetizer, 3 choices for entree, and 2 choices for dessert. Follow the five steps specifically. It can be of any style, and should include specifically the following:
Step 1 – Construct a title page slide with your name, title of restaurant
Step 2 – Provide a brief description of the restaurant; identifying location, potential guests, target market, space/facilities, and how these characteristics affect, or influence, the menu.
Step 3 – Using no more than three slides, present your menu. Demonstrate methods of menu planning in arranging menu. Write a menu description for each item. Each description should anticipate potential guest questions. For example “seafood fettuccine” doesn’t tell them what kinds of seafood are in the dish, so the description should include each one specifically. Also to help you, try not to be too “flowery” in your descriptions. Be specific however, use “mouth-watering” adjectives when appropriate (tangy, sweet, rich, smooth, spicy, etc) and keep in mind truth-in-menu characteristics.
Step 4 – On your menu slides, use the notes section (not on the actual slide) to describe the chosen categories in relation to the overall concept and target market. Describe one item from each category using product specifications, such as grade or quality, origin, and method of preparation for example.
Keep in mind that step two and any reasoning you provide in your notes should include supporting references. Your reference list will be your last slide.
Written communication: Written communication is free of errors that detract from the overall message.
APA formatting: Resources and citations are formatted according to APA style and formatting.
Length of presentation: approximately 6 slides, including title and reference list.