MENU PLANNING Rysheer P.

Quiatchon, MSc
Intended Learning Outcomes

 To explain the different principles

applied in menu planning in
foodservice
I. THE MENU

A. Definition
 From French word meaning “ a detailed list”
 Important document influencing all facets of the food service
operation
 Total list of items offered by a foodservice
THE MENU

 To the customer, the menu is an introduction to the

establishment
 To the foodservice manager, it
a. Serves as a basis for planning, purchasing, production, and
service
b. Serves as an advertising and merchandising tool
B. DESCRIPTION

 Must be neat, clean, attractive, and appealing to the eye,

palate and pocket
 Easy to read, understand and accurate
 Should please the costumer
 Should be profitable to the institution
C. TOOLS

 Old menus
 Recipe books, magazines, recipe cards, cookbook
 Standardized & tested recipes
II. ASPECTS IN MENU PLANNING

 A. The Customer
1. demographics-age, sex, paying capacity, geographic and
age distribution
2. Physiological/nutritional requirements-based on RENI,
health/nutritional status
3. Sociocultural influences-marital status, lifestyle, ethnic
background, values & religious practices
4. Food consumption, habits and preferences
B. BUDGETARY REQUIREMENTS

 1. Based on sales-commercial facility

 2. Food cost allowance per meal/patient
 3. Balance of high and low cost items

C. PRODUCTION & SERVICE CAPABILITIES

1. Kitchen space, physical facilities, equipment, utensils &
sanitation
2. Manpower materials & time availability
D. STYLE OF SERVICE

1. Buffet- dry, easy to handle

2. Waiter service-decorated, garnished
3. Self-service-avoid last minute preparation
4. Tray-service-limited number or form of food allowed
 SERVICE STYLE

 Differ in equipment & delivery needs

1. Self-service (centralized)rated
a. Cafeteria-traditional or free flow
b. Buffet-smorgasbord, salad bars
c. Vending machine-host institution or vending company
d. Drive-thru/pick-up service-with speaker box, dispensing & paying
window
 SERVICE STYLE

2. Tray Service
a. Centralized-hospitals, nursing homes, hotel room service
b. Decentralized-airlines (PAL)
3. Waiter service
a. Table-American, French, Russian
b. Counter-like bar service
c. Drive-In-use carhops
 SERVICE STYLE

4. Portable Meal Service/TO

a. On-premise (industrial)-same area
b. Off-premise (health institutions)-another area
E. TYPE OF MENUS

1. Based on pricing
2. Extent of selection
3. Frequency of use

F. TIME AND SEASONAL CONSIDERATIONS

1. Time of the day/season of the year
2. Holiday & religious occasions
G. FOOD CHARACTERISTICS
(aesthetics)

1. Appearance (form, shape, size, color, garnishes)

2. Temperature (hot and cold food)
3. Texture (crisp, soft, chewy)
4. Flavor (sweet, sour, bitter and salty)
5. Consistency
H. FOOD UTILIZATION

1. Avoid edible trimmings

2. Avoid leftover by careful planning of the production
3. Planning ahead of time on how to use leftovers
4. Eliminating perishable ingredients which are of “minimum
use”
 MARKET
RESEARCH

CONCEPT

THEME

EQUIPMENT MENU TYPE OF SERVICE

NEEDS

SKILL LEVEL & # SIZE OF KITCHEN

OF STAFF

TYPE OF FOOD AMOUNT OF

SERVED INVENTORY
III. MENU COMPONENT

A. Appetizers-hot or cold hors’ d oeuvres

1. international-cocktails, smoked salmon, canapes, relishes
2. Native- kilawin, crispy kangkong, shrimp, crablets, baked
tahong or oyster, letchon kawali
B. SOUP-hot or cold, thick or thin
1. International-French onion, Goulash, Gazpacho, Minestrone,
Bisque
2. Native-Sinigang, Nilaga, Tinola, Bulalo
Hot soup
C. SALADS-before, with, between
main courses

1. International-Ceasar’s Potato, macaroni, Coleslaw, Tossed

green
2. Native- Fern, cucumber, radish, etc.

D. Main entrees-center of the plate

1. Meat- beef, pork, poultry, seafood
2. Pasta-nbaked macaroni, lasagna
3. Vegetarian fare
Shrimp salad
E. DESSERT-light for heavy meal,
rich for light meal

1. Frozen items- ice cream, sundae

2. Fresh fruit- in season
3. Pies, cakes and other pastries

F. WINES & BEVERAGES

1. Cold-wine, soft drinks, juices, water
2. Hot-coffee, tea, milk, chocolate
G. Garnishes-enhance plate appearance
H. Breads and breakfast items
Dessert time
Main Course
IV. MENU PATTERN

 Outline of menu item categories/meal

 Sometimes interchanged with MEAL PLAN
 Ex: BREAKFAST
 Fruit
 Cereal, hot/cold
 Eggs and/or breakfast meals
 Toast or hot bread
 Choice of beverage
MENU PATTERN

LUNCH DINNER
Soup(optional) Soup(optional)
Entree or sandwich Entree
Salad or vegetable Two vegetables
Bread with butter Salad
Fruit or light dessert Bread with butter
Choice of beverage Dessert
Choice of beverage
V. STEPS IN MENU DEVELOPMENT

 According to items planned:

1. Entrees
2. Soups & sandwiches
3. Vegetables
4. Salads
5. Desserts
6. Garnishes
7. Breads
8. Breakfast items
9. Beverages
VI. TYPES OF MENU DESCRIPTION

 2 general types: static (s) and changing (c)

A. Ala Carte (S)
 Offers food items separately at a separate price
 Contains large selection of food items
 For QSRs, snack bars, cafeterias
B. Semi ala carte/Selective menu (S)
 Combination of items and pricing them as one (main dish,
soup, salad)
TYPES OF MENU DESCRIPTION

C. Table d’ hote (S)

 Includes all specific courses of a meal at a fixed (set) price
 Appeals to customers unfamiliar with the cuisine offered
 Limited production of entrees
D. CALIFORNIA MENU (S)
 Named after its place of origin
 Menu does not change, used during he entire period the place
is open
 Basis of many hotel room service menu designs
TYPES OF MENU DESCRIPTION

E. DU JOUR (C)-daily special

 Means menu for the day, changed on a daily basis
 Convenient ways of utilizing leftovers and food bargains
 Provide varied menus especially for regular clientele
 Requires a more creative & experienced chef
F. LIMITED MENU/SEMI-
SELECTIVE(C)

 Entree selection usually from 6 to 12 items, may/may not offer

same food daily
 Used by QSRs, specialty restaurants & cafes
 Minimal food inventory, spoilage & pilferage
 Simplifies planning & production
 Less equipment, storage & prep. space
G. CYCLE MENU (C)

 Rotates selection over a period of time

 Used in institutional operations
 Should keep/utilize leftover to a minimum
 Personnel have greater knowledge of production & quality
reqts
 Requires more equipment, preparation & storage space
SUMMARY: TYPES OF MENU

Based on pricing Based on extent of selection

1. Ala carte 1. Selective
2. Semi ala carte 2. Semi-selective
3. Table d’ hote 3. Non-selective
SUMMARY: TYPES OF MENU

Based on frequency of use Others/Special Menu

1. Du jour 1. English or holiday
2. Single-use 2. Formal menu(French)

3. Cycle 3. Festive menu(bday, fiesta)

4. Commercial
5. Club menu
6. Continental(no protein
dish)
7. California
Menu Evaluation &Analysis

A. Objectives:
- To check if menus meet the needs and preferences of the
target patrons in terms of menu offerings and price
- To determine profitability especially in commercial operations
- To determine acceptability of the menu
B. EVALUATION & ANALYSIS
PROCEDURE
CHECKLIST

1. Does the menu meet the 3 Basic food groups?

2. Are the in-season foods offered available & the price within
acceptable range?
3. Do foods on each menu offer contrasts in flavor, texture,
color, shape/form, consistency, temperature, and type of
preparation?
4. Can these foods be prepared with the personnel and
equipment available
B. EVALUATION & ANALYSIS
PROCEDURE
CHECKLIST

5. Are the workloads balanced for personnel and equipment?

6. Is any of the food item repeated too frequently during the
menu period?
7. Are the meals presented with garnishes and condiments?
8. Do the combination make pleasing whole, and will be
acceptable to the customer?
Menu Analysis

 Methods:

1. Menu Count – a measure of acceptability and popularity of

menu items (number of portions sold per day)
2. Expert evaluation – feedbacks from experts, qualitative
3. Popularity Index - % popularity of one menu item versus
other menu items
4. Menu Engineering-profit and volume, most complicated
5. Rating Scale Evaluation-comprehensive list of questions
Menu Analysis

4. Menu Engineering
a. Mean Mix percentage (MM%)
- HIGH (best-seller): MM% higher than mean achievement
target
- LOW (weak-seller): MM% lower than mean achievement
target
b. Contribution Margin: menu rated with their profitability and
volume
RELATIVE MARKET SHARE AND
GROWTH SHARE MIX

HIGH LOW

STAR PROBLEM
HIGH CHILD/PUZZLE HIGH

CASH COW DOG

LOW OR PLOW LOW

HORSE
4 POSSIBLE COMBINATIONS

 1. H/H (STAR),high contribution margin, high popularity (retain)

 2. L/L (DOG), low contribution margin, low popularity (out)
 3. L/H (CASH COW) low contribution margin, high popularity
(in)
 4. H/L (PUZZLE), high contribution margin, low popularity (in)
VIII. MENU DESIGN

 A. COMMON MISTAKES
1. Lack of specials
2. Menus that are too crowded
3. Lack of order
4. Use of uncommon terminologies w/o clarification
IMPORTANT POINTS TO CONSIDER

1. Points of origin of ingredients

2. Methods of preservation/preparation
3. Quantity representation
4. Use of brand names
C. MENU EYE MOTION DIAGRAM

1
2
3

3 2
7 1
5
4 6

3 2
7 1 5
4 6
Thank you!
 REFERENCES:

Handouts in FNDRC 2019

Claudio, Virginia S., Leocadio, Corazon G., and Escudero, Evelina G.

2008. Meal Management and Table Service. Revised Edition. Manila:
Merriam Webster.