2 Menu Planning

A well designed menu includes:

1. List of foods and essential ingredients

2. Descriptions

3. Service method

   • Ex. Fast food, buffet

4. Quality, cut of product

What is the primary goal of menu planning?

Serve food that is pleasing to clientele

Menu must reflect:

Organizations mission and goals

• Menu must be follow organizational goals and mission

The customer

• What type of population

• Commercial or non-commercial

Prinicples of menu planning

Nutritional Quality

Sensory Properties

• Color

• Texture

• Consistency

• Shape

• Flavor

• Preparation methods

The menu planner is attuned to and accounts for _____

political, social and economical trends

Supplying food for seniors, retirement communities and assisted living =

Booming business

What are the challenges of menu planning for seniors?

Seniors becoming more health conscious, greater activity and independent lifestyle

More demanding when it comes to menu variety

Suggestions for Seniors

1. Keep it simple

2. Serve soup

3. Choice

4. Consistency

5. Limit salt and spiciness

6. Service

7. Be on time

8. Don’t forget dessert

9. Listen and learn

10. Take care of the details

Menu planning for children and teens

Limited menu because lack of food experience

• Small food selections and portion sizes

• Filling and appealing for teens

Menu should be visible and entertaining

Include a children’s menu

Types of Menu Planning

Non-selective

• No choices in any of the categories

Semi selective

• Includes 2 or more choices in some menu categories

Full selective

• Includes 2 or more choices in all menu categories

Write ins

• List of alternatives if customer does not want any of the menu items

Type of menu is influenced by the ____ and ___

the type of food service operation

its customer needs

What kind of diet for those with dysphagia?

Texture modified diets

Clients with dysphagia are at:

increased risk of malnutrition

Tend to lower satisfation with eating and dining experience

Pureed or minced foods are often:

Bland and unappetizing

Uniform

Difficult to distinguish between flavors or foods

What are the options to increase appeal and presentation of pureed foods?

Instant food thickeners

Gelatins

Powdered puree mix

Food molds

Pastry bags

Heat and eat purees

Instant food thickeners

Flavorless, starch based powders

Thickens products

• Creates a dense 3D effect for hot and cold food items

Powdered Puree Mix

Dehydrated, powdered food product

Commercially manufactured

Food molds

Molds pureed foods into naturally occurring shape for a more attractive appearance

Made from silicone or plastic

Add thickened puree to mod and freeze

Pastry bags

Creates attractive effects with pureed foods

Flat tip

• Pureed roast beef, bacon, turkey

Round tip

• Spaghetti and pasta shapes

Types of Menus

Static Menu

• Set menus used each day

• Used in restaurants or food service where customers change daily

Single use menu

• Menu planned for a certain day

• Not repeated

Cycle Menu

• Planned set of menus that rotate at different intervals

• Length of cycle depends on type of food service operation

Cycle Menu Pros and Cons

Pros

• Easier planning and inventory

• Timely

• Consistently

Cons

• Lack of flexibility

• Repetition

Four Cycle Menu Types:

Typical

Typical Break

Random

Split

Typical Menu

Same menu is always served on a given day of the week

Typical Break Menu

A limited number of menus are pres3ented in a pattern that repeats itself on staggered days of the week

Random Menu

Includes a complete day’s menu for every day of the period chosen

Period can be as few as 10 days to a year

Daily menus assigned numbers of letters

Decisions based on availability of foods and popularity of menus

Split Cycle Menu

Each menu item is given a cycle of its own

A la carte menu

Food items are priced separately

Table d’hote menu

Offers a complete meal at a fixed price

Du jour menu

The menu of the day

Prix Fixe menu

Similar to Table d’hote

Offers a complete meal for one set price but customer chooses on selection from each course offered

Meal based menu

Menu that shows dises avaiable for a single meal

Ex. Breakfast, lunch

A single food service operation may have several different types of ___

menus implemented simultaneously

Menu Boards and Signage Menus

Purpose is to describe food available for purchase

Designed to attract attention

“Silent Sales Representatives”

Spoken Menus

Alternative method of communicating menu to customer

Menu read aloud

____ is a integral component of menu planning and is a continuous process

Menu evaluation

What does menu evaluation evalute?

1. Nutritional guidelines

2. Use of in season foods

3. Aesthetics

4. Adequate staff and equipment

5. Repeated foods

6. Are meals attractive?

7. Acceptable combinations