2. The menu determines the purchase of catering equipment.
3. The menu determines the way of purchasing and storing catering raw materials.
The menu determines the theme and style of the restaurant.
5. The menu determines the number and quality requirements of employees required by catering enterprises.
6. Menu is the basis of cost control in catering enterprises.
7. Menu is one of the important promotional materials for catering enterprises (1) target market demand.
No catering enterprise, regardless of its scale, type and grade, can have the conditions and ability to meet the dietary needs of all guests at the same time. Therefore, catering enterprises must choose a group or groups of guests with the same or similar catering consumption characteristics as their target market, so as to meet the catering needs of these specific consumer groups more effectively.
(B) the sales volume and profitability of dishes
There are three factors to consider when deciding whether a dish is included in the menu: first, the profitability of the dish; The second is the possible sales of dishes; The third is the influence of the sales of this dish on the sales of other dishes.
(3) Supply of raw materials
There are many factors affecting the supply of catering raw materials, such as geographical location, market supply and demand, procurement and transportation mode, season, raw material origin and so on.
(4) the variety of dishes.
Increasing the variety of colors is mainly through the different collocation of raw materials and the change of colors. However, it is not a good thing that there are too many varieties of colors, because it will bring difficulties to the preparation of raw materials for catering enterprises, which will easily lead to the status quo of being famous on the list and having nothing in the kitchen.
(E) the nutritional structure of dishes
It is the responsibility of dining guests to choose suitable catering products, but it is undoubtedly the unshirkable responsibility of catering enterprises to provide guests with colorful and nutritious diets. Therefore, menu designers must fully consider the nutritional components of various foods, understand the daily nutritional and intake needs of various guests, and also know how to mix them to make catering products that meet the nutritional principles.
(6) Catering production conditions
When designing the menu, we should fully consider the limitations of the production conditions of enterprises. The technical level and cooking skill of the chef are undoubtedly the first issues that must be considered. Otherwise, the designed dishes are not cooked by chefs. Will they be like castles in the air? Secondly, the menu designer must also consider the limitations of kitchen facilities, such as the production capacity and applicability of the facilities. In short, it is necessary to avoid the phenomenon that some chefs or equipment are too busy and some people are idle. There are all kinds of menus.
(1) Zero menu
A la carte menu is the most widely used, which arranges all kinds of dishes provided by catering enterprises according to certain procedures. Each dish has a separate price, and guests can freely choose their own dishes according to their own tastes and spending power. A la carte menu is divided into breakfast, lunch and dinner menu and room delivery menu.
1. Breakfast menu
Morning is the beginning of the day. No matter what kind of guests, they want to enjoy breakfast as soon as possible. So breakfast should be simple and fast, but it should be of high quality. Breakfast menus in star-rated hotels are generally divided into Chinese and Western styles.
2. Lunch and dinner menu
Lunch and dinner are the two main meals in a day. All the guests want to eat comfortably. Generally speaking, guests have simple requirements for lunch, but higher requirements for dinner. Guests' requirements for lunch and dinner menus are variety, wide selection and distinctive. In some western restaurants, the menu of lunch and dinner is separate, but in most Chinese restaurants, the menu of lunch and dinner is combined into one.
3. Weekend brunch menu
With the enhancement of people's leisure concept, a considerable number of people will sleep late on weekend mornings, and by the time these guests arrive at the restaurant, they may have missed breakfast time. To this end, some catering enterprises have launched brunch (also called brunch) menu on weekends to meet the living characteristics and dietary needs of these guests. Brunch menu is between breakfast menu and lunch menu, both of which are available.
4. Room service menu
In the restaurants of star-rated hotels, there are also delivery menus. Guests staying in the guest room are unable or unwilling to go to the restaurant for some reason, so they ask to eat in the guest room. In order to meet the requirements of these guests, most star-rated hotels provide room service and make special room service menus. The menu is characterized by: few varieties; High quality; The price is higher.
(2) Settings menu
The so-called set meal means that catering enterprises provide prescribed dishes for guests according to general dining habits, and guests can't choose at will. The set meal is a list of these designated dishes. Its characteristic is that there is only a uniform price for a meal, and there is no separate price for each dish.
(3) Team Dining Menu
Catering enterprises generally receive tour groups, conference groups, etc. The meals of these groups of guests are generally arranged by catering enterprises according to their dining standards. In general, it should be noted that:
1. Arrange dishes according to guests' taste characteristics.
2. The combination of Chinese and western, high, middle and low collocation.
3. These guests often eat in the restaurant continuously, so they should pay attention to the types of dishes, try to be different every day and not repeat meals.
(4) Banquet menu
Banquet menu is a menu specially formulated according to the eating habits, taste characteristics, consumption standards and the requirements of banquet units or individuals. Catering enterprises generally make several sets of banquet menus according to seasons and standards, and then make appropriate adjustments according to the requirements of guests when they come to order food.
(5) Buffet menu
Self-service menu is similar to set meal, and the main difference between them is the variety and quantity of dishes. Buffet menu generally has two pricing methods: one is the same as set meal, that is, the price is fixed, and then guests can choose all the dishes provided by the restaurant at will; The other is that each dish is priced separately, and guests pay the vegetable price when they choose.
(6) wine list
The wine list is as important as the menu, and quite a few catering enterprises combine the menu with the wine list. But it's better to design the wine list separately. The wine list should be clear, neat and exquisite, not too complicated, and should be updated frequently according to the needs of guests.
In addition to the above menus, catering enterprises also have some other menus according to types and customers, such as fast food menu, today's special menu, children's menu and so on. (1) Prepare the required materials
1. Various old menus, including those currently used by catering enterprises;
2. Standard recipe file;
3. Inventory information of raw materials;
4. Analysis of dish sales structure;
5. The cost of dishes;
6. Guest history files;
7. Cooking technical books;
8. Menu dictionary, etc.
(b) Development of standard formula
The standard menu is generally formulated jointly by the Food and Beverage Department and the Finance Department, and its contents include:
1. dish name (one dish and one spectrum);
2. Name, quantity and cost of raw materials (main ingredients, ingredients and seasonings) required for dishes;
3. The method and steps of making this dish;
4. The quantity of each plate;
5. Containers, shapes and decorations of dishes (plate layout);
6. Other necessary information, such as service requirements and cooking matters.
(C) the overall concept of the menu
1. According to the basis of menu design, determine the types of dishes;
2. Determine the menu program according to the meal order;
3. Make menu pricing;
4. Start the decorative design of the menu;
5. Printing and binding. (1) material
The materials used to make the menu should depend on how the restaurant uses the menu. Generally speaking, menus have two purposes: disposable and durable. "Disposable" refers to the menu that can be disposed of at one time, such as the paper pad menu in coffee shop, the door handle menu in room service, and the banquet menu. "Durable" refers to menus that can be used for a long time, such as zero menus.
(2) Specifications and styles
The size of the menu depends on the size of the restaurant and the types of dishes. The general specifications are within the range of 26cm×36cm or 28cm×38cm. Of course, this is not absolute. The key is that the size of the menu must be coordinated with the size of the restaurant, the size of the dining table and the space of the seats.
The most common menu style is rectangle, but it can also be designed into circle, square, trapezoid and diamond according to the specific situation of the restaurant, but it must be coordinated with the restaurant style.
(3) the content of the menu
In addition to the name and price of catering products, the menu must also indicate the name, address, telephone number, restaurant business hours, service content, reservation method and so on. In addition, there must be some descriptive descriptions, but the descriptive descriptions of the products should be accurate, appropriate, true and easy to understand.
The characters and patterns on the menu should be legible. The names of dishes should be bilingual in Chinese and English, and the names of dishes in flavor restaurants should also be accompanied by the words of the corresponding countries or regions.