Menu considerations

Menu


Things to consider:

  1. Plan the main or meat dishes first.
  2. Plan vegetables or salad to go with the main dishes.
  3. Plan other courses such as entree or dessert to compliment the main course.
  4. Specify accompaniments and garnishes to  go with each course.

Checks:

Practical
  • Have ingredients been bought to take advantage of good prices in the market (because of seasonal or other factors?).
  • Has stock on hand been considered for incorporation?
  • Can staff cope with the cooking, preparation and service?
  • Do you have the equipment needed to prepare, cook and serve the dishes?

Gastronomic (the art and appreciation of preparing and eating good food).
  • Does it appeal to the customer or guest?
  • Are there new dishes to appeal to the more adventurous diner as well as 'old favourites'?
  • Is the description of dishes correct, accurate, clear and appealing?
  • Is the spelling and terminology correct?
  • Is there contrast in colour, flavour, texture, ingredients and style?
  • Will colours and flavours harmonise?
  • Have seasonal vegetables and fruits, and local produce been used fully?
  • Will the plate be appetising with appropriate garnishes and accompaniments?

Economic

  • Are there standard costed recipes for each dish?
  • Has the menu been costed to include food, labour, overhead costs and a margin of profit?
  • Have the ingredients been bought at good prices because of seasonal or other factors?

Nutritional

  • Does the menu offer a variety of foods?
  • Do the main course dishes offer balanced meals?
  • Does the menu offer different types of meat and meat equivalents? (protein)
  • Does the menu offer sufficient breads, cereals, fruits and vegetables?
  • Is salt, fat, sugar and alcohol used in moderation?
  • Are there dishes available for special dietary requirements, for example; gluten free, low GI, dairy and nut free, vegetarian or vegan alternatives?

Menus

A La Carte

A typical A La Carte menu may have the following sections:

Breads
Hors d'oeuvre,  Appetiser or Entree
Oysters
Fish or seafood
Meat
Favourites
Salads
Desserts
Cheese
Teas and coffees


Table

Entree or starter
Main course
Dessert
Coffee or tea


Bistro

Similar to 'Table', generally with no table service.


Counter

This can vary depending on what type of food eatery it is, for example:


  • KFC
  • McDonald's
  • Red Rooster


Cafe food - Sandwiches, burgers, deep fried foods, specials, various drinks including milkshakes and thick shakes.



Slide presentation for menu planning

http://www.slideshare.net/rett66/i-want-food-feed-me


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