MENU

• Menu is a French word which originally meant, “BILL OF FARE”.

Menu definition:

“It is a list of all Food and Beverage items available for consumption in any Food and Beverage outlet for a given price.”

• In earlier times, it was not presented at the table, instead, there was a slip on which the lists of items were noted and was kept at the starting point of Buffet (which was a set of dishes available for consumption).
• The dishes ranged from 10-40 in numbers.
• The first set comprised of 10-40 dishes which were placed on the table before the diners entered – hence the word used was Entrée.
• And when they were consumed, were removed or relieved by another set of 10-40 dishes which were termed as Relevés or removes.
• It is said that in the year 1541, Duke Henry of Brunswick was seen to refer to a long slip of paper, which was a form of programme of all the dishes available for consumption. This slip could help him reserve his appetite for the rest of the courses to follow.
• In earlier days it was a very large sheet of paper and was kept at the end of the table for everyone to see; gradually, many copies of the menu were made and individuals were handed separate copy to read and comprehend the menu.

Objectives while designing a menu is/ menu planning considerations/ points to be observed while planning a menu:

1.      Meet or exceed guest’s expectations.

2.      Attain marketing objectives

3.      Meet quality standards

4.      Cost effective and accurate dishes must be placed in the menu

5.      Blending with old and new menu

6.      Staff members must be able to prepare and serve items on the menu

7.      Menu must be based on:

a.      Amount and type of preparation

b.      Service equipments available.

These are based on:

1.      Target market                                    

a.      Family

b.      Children

c.       Senior citizen

d.      Hospitalized patients

e.      Body builders

2.      Property itself:

a.      Theme or cuisine

b.      Equipments

c.       Staff

d.      Quality standards

e.      Budget

3.      Menu balance:

a.      Nutritional balance – the menu planned should meet the daily requirements of the consumer and it should provide all the nutrients and energy required by the consumer as per the meal.

b.      Business balance – it should according to the financial capacity of the organization i.e., the capital available with the organization

4.      Location

5.      Clientele

6.      Availability of ingredients

7.      Availability of equipments

8.      Seasonal foods

9.      Capital

MENU DESIGN

1.      Copy

a.      Headings

b.      Description

2.      Layout

a.      Sequence

b.      Placement

c.       Format

3.      Paper

4.      Cover

Instructions

1.      Menu shouldn’t be too large / small

2.      Blank space shouldn’t be there

3.      Language should be legible and understood by target market

4.      Small description of menu items

a.      Ingredients

b.      Method, etc.

5.      Cold and warm items separately

6.      Appetizers, soups, non – veg. , veg. , main course listed separately

7.      Light to heavy or heavy to light

8.      House specialty and seasonal items

9.      Photographs of the food may be placed if the dish is new for the general public.

1.  Colors should not clash and repetition should not be there.

1. Too spicy, medium spicy and sweet should be indicated