Procedures for Menu Planning in a Commercial food Service Operation

Lesson 04 : Menus for Different Institutions

Procedures for Menu Planning in a Commercial food Service Operation

  • Conduct a market study
  • Perform a competitive analysis
  • Interview restaurant critics/ reviewers
  • Attend food shows
  • Develop a unified theme
  • Include current trends
  • Analyze nutritional content
  • Ensure variety and balance of menu items
  • Price the menu accurately
  • Check on availability of food products
  • Match the menu with skill level of kitchen personnel and balance the production station
  • Control labour costs
  • Increase sales with planning attractive appetizer and desserts
  • Test recipes and make adjustments
  • Standardize recipes
  • Conduct taste testing trials
  • Establish garnish, plating and portion standards.
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Last modified: Wednesday, 23 May 2012, 7:29 AM