Menu planning.

The menu is the restaurant first and last impression. It is the most distinguished communication tool between the restaurant and the customers. When invitees are seat in the restaurant, they are pulln a menu, which is the primary communications, gross sales and public tool of the restaurant.

The purpose of the menu is to inform guest of items available and price, to inform employees of the items to prepare and purchase. The menu is a bang statement, it defines operations concept and communicates that concept to the guests. Menu is one of the single biggest mildew on an operations development of a loyal guests base and imperious return on it investment.

Menu planning factors:

Guests come to the restaurant for a pleasurable dining experience and the menu is the most classic component in this experiences. Menu affects, and is affected by, the operation object and layout, equipment requirement and labor needs. The major challenge of the restaurant factor is to provide tastier presentation, to offering healthy food options, to creating flavors that are zip fastener short of extraordinary.

Menu planning objectives:

* Menu essential meet or exceed guest expectation

- reflect tastes and preferences of the guest

* Menu mustiness murder marking objectives:

- what guest wants, location, prices, times

- must bring back guests for more visit

* Menu must meet quality of standard

- quality and keep go hand in hand

- flavor, shapes, texture, palatability, flair

* Menu must be cost effective

* Menu must be accurate

* Menu must blend old with new

- balance between traditional and innovation

- give new menu items to give guests fresh perspective

* Staff must be able to produce and service items on the menu

Menu public figure factors:

The menu must begin with the needs and expectations of the guests. When...

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