MENU PLANNING

Assoc. Prof. Zenaida F. Velasco, RND

University of Santo Tomas

Food Service
Systems
Management

I. DEFINITIONS AND FUNDAMENTAL

CONSIDERATIONS

From the French word which means a detailed list. It

is an important working document which influences
every facet of the foodservice operation. As the focal
point of both the front and heart-of-the-house, the
purchasing of food, its storage, preparation, and its
acceptability by patrons are all dictated by the menu.

FACTORS TO CONSIDER IN
MENU PLANNING
Planning of menus from the standpoint of both the market
(clientele) and the heart of the house (kitchen and auxiliary
areas) must include a number of factors.
1. Needs and requirements of the target market
a. Physiological and Nutritional Needs
b. Psychological Needs
c. Social Needs
d. Paying Capacity of Clientele
e. Likes and Dislikes of Clientele

FACTORS TO CONSIDER IN
MENU PLANNING
2. Available manpower resources
3. Time constraints
4. Materials available
5. Limitations of physical facilities
6. Machine, equipment and utensils available
7. Budgetary requirements
8. Type of service

FACTORS TO CONSIDER IN
MENU PLANNING
9. Aesthetic appeal, characteristics and combinations
Form
Shape and Size
Height
Color
Temperature
Texture
Garnish
Flavors

MODEL OF CONSIDERATIONS
IN DESIGNING A MENU

Kotschevar and Escoffier (Management by Menu, c

MAXIMIZING FOOD UTILIZATION

IN MENU PLANNING
1. Use all edible trim
2. Plan production to avoid leftover
3. Plan on how to use leftovers
4. In menu planning, eliminate perishable ingredients which
are of minimum use

TYPES OF MENU
1. A La Carte Menu
Food items are priced separately
Usually brings more revenue than other menu types

2. Semi- A La Carte Menu

Offers a combination of food items
Example: Pricing main dish and salad as one

TYPES OF MENU
3. Table D Hote Menu
Offers a fixed menu price
Recommended for operations where customers preferences are known
and can be easily predicted

4. Du Jour Menu
Means menu of the day
Must be specifically planned for certain days
A convenient way of utilizing leftovers and food bargains

TYPES OF MENU
5. Limited Menu
Offers 6 to 12 choices for Entre
May not offer the same foods everyday
Helps in effectively controlling food cost
Simplifies planning and production

6. Extensive Menu
Offers a wide variety of selection of various categories of dishes

Commonly used in big Chinese restaurants

TYPES OF MENU
7. Cycle Menu
Designed to be repeated within a specific time span
Must be changed with seasons and certain days
Gives personnel greater knowledge of production and quality
requirements

8. California Menu
Does not change
Usually printed on stiff, durable paper
Lists a wide variety of foods

II. MENU ACCURACY

A set of guidelines for a truthful representation of
products served in restaurants. It is a list of ways to
clarify terms to avoid possible misrepresentations.
1. Representation of Quantity
Verify size descriptions and weights indicated

2. Representation of Quality
Quality grades for products/items used must be based on
standards set by the government

3. Representation of Price
Customers must be informed of pricing structure, charges,
and price promotions

II. MENU ACCURACY

4. Representation of Brand Names
Products served must carefully observe the
advertised brand

5. Representation of Product Identification

The menu should specify all substitutions accurately

6. Representation of Points of Origin

Products identified by their points of origin must be
authentic, and can be substantiated by packaging
labels, invoices or other documentations

II. MENU ACCURACY

7. Representation of Merchandizing Terms
Exaggerations in advertising are acceptable for as long as
they are not misleading

8. Representation of Means of Preservation

In describing menus, use of terms such as canned, chilled,
bottled, frozen, or dehydrated must be accurate

9. Representation of Food Preparation

Absolute accuracy is expected when describing food
preparation

10. Representation of Verbal and Visual Presentation

Menus and visual representations must not be misleading

III. MENU ANALYSIS

A. Objectives of Menu Analysis
To see if menus meet the needs and preferences of the target patrons in
terms of menu offerings and price, to determine the relative profitability
of menu items, and the overall menu acceptability.

B. Methods of Menu Analysis

1. Menu Count
- A measure of acceptability or popularity of menu items

III. MENU ANALYSIS

2. Expert Evaluation
- Careful scrutiny by experts, based on a given pre-determined set
of criteria

3. Popularity Index
- Provides figures that show the percentage of popularity of one
menu item vis a vis other items on the menu of the same category

4. Menu Engineering
- Analysis of the menu on the basis of the relationship of profit and
volume. The analysis is done in terms of (a) Mean Mix Percentage
and (b) Contribution Margin

III. MENU ANALYSIS

ANALYSIS IN MENU ENGINEERING
A. Mean Mix Percentage
Compares the sales of all items on the menu with a mean achievement
target, usually 90% of the average sales of all menu items.
A MM% which is higher than the mean achievement is classified as HIGH.
Conversely, a MM% lower than the mean achievement is classified as
LOW.

B. Contribution Margin
Items are rated in terms of low or high profitability and volume.

III. MENU ANALYSIS

5. Rating Scale Evaluation

REFERENCES
Fundamentals of Foodservice Systems Management 2009 Edition
Introduction to Foodservice 11th Edition