Cost Control

LChapter 5

- “Menu”: the word is French (means “detailed list”)

The menu has to be guest-driven

Menu Functions:

* Menu planning begins the control process

* Marketing tool, Communication -advertising tool, Sales tool

Menu planning begins with the control process

A. Food Service Control Points

* Control points are basic operating activities that must be performed in any food service establishment (Exhibit 1 page 134)

* Each arrow represents a flow of:

* Food products

* And /or Transfer of paperwork

* And / or Movement of personnel

B. The menu’s influence

* The menu is an endless process

* It is based on present and potential guests expectations

* Areas affected by the menu:

* Product Control Procedures

* Cost Control Procedures

* Production Requirements

* Nutritional Content (non commercial & commercial)

* Equipment Needs

* Sanitation Management

* Layout and Space Requirements

* Staffing Needs (use of convenience food?)

* Service Requirements

* Revenue Control Procedures

(fast-food vs. fine dining…)

C. Menu planning

a) Marketing implications of the menu (Exhibit 2 p.136)

* Understand your guests, meet or exceed expectations

* Guest profile: target

* Competition (direct & indirect)

* Constraints when planning a menu

* Guests, today, demand different menu items

b) Theme and atmosphere

* Table service restaurant different from banquet or buffet service or fast food…

* Ambience

* Guest check average

* Marketing concerns

* Specific theme & atmosphere - Ethnic ?

c) Menu planning strategies

* Past: diversify menus (high number of ingredients)

* Today: rationalization (efficiency) (several menu items and one raw ingredient)

* Use of high-quality convenience food?

* (Foods that have some or all of the labor built into them which would otherwise need to be added...