Setting the Table by Danny Meyer paper

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IT ALL STARTS WITH THE MENU Chapter 5

David K. Hayes | Allisha A. Miller | Jack D. Ninemeier

The Professional Restaurant Manager

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Planning the Menu

The menu dictates a restaurant’s operating procedures and how the procedures are

implemented.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Planning the Menu

The Importance of a Menu

Value A concept addressing the relationship between

selling price and quality.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Planning the Menu

Menu Planning Strategies

• Remember menu planning priorities • Guests • Operating limitations • Quality • Financial goals

Strategy 1

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Planning the Menu

Menu Planning Strategies

• Consider menu categories Strategy 2

• Select menu items for each category Strategy 3

• Establish quality standards for each menu item

Strategy 4

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Planning the Menu

Menu Planning Strategies

Standardized recipe Instructions to produce a food or beverage item that help ensure that the restaurant’s quality and

quantity standards for the product are consistently met.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Planning the Menu

Menu Planning Strategies

Product

Preparation method

Price

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing the Menu

A properly designed menu must provide guests

needed information and be designed to sell.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing the Menu

Basic Menu Information

À la carte

Table d’hôte (prix fixe)

Cycle menu

Du jour menu

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Designing the Menu

Design Menus to Sell

Use a different size or

Use a box

Use shading

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Food Safety

Kitchen Sanitation Tour

Temperature danger zone The temperature range of 41°F (5°C) to 135°F

(57C°) in which harmful germs multiply quickly.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Food Safety

Kitchen Sanitation Tour

Purchasing Receiving Storing

Production After Production Clean up

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Food Safety

Hazard Analysis Critical Control Points

• Assess hazards Step 1

• Identify critical control points (CCP) Step 2

• Define CCP limits Step 3

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Food Safety

Hazard Analysis Critical Control Points

• Monitor CPPs Step 4

• Implement corrective actions Step 5

• Establish record-keeping systems Step 6

• Verify HACCP system success Step 7

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Quality Control

Developing Standardized Recipes

Review and revise recipe draft

Write recipe draft

Consider preparation details

Observe menu item preparation

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Quality Control

Developing Standardized Recipes

Use recipe

Consider further revisions

Evaluate recipes

Use recipes

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Quality Control

Recipe Conversion Factor (RCF)

1.Converting number of servings

2.Converting serving size

3.Converting number of servings and serving size

Desired servings

Current servings RCF

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Costing Procedures

Part I: Volume Measure—Gallon to Teaspoons

1 gallon = 4 quarts = 128 fluid ounces

1 quart = 2 pints = 32 fluid ounces

1 pint = 2 cups = 16 fluid ounces

1 cup = 16 tablespoons

= 8 fluid ounces

1 tablespoon = 3 teaspoons = ½ fluid ounces

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Costing Procedures

Part II: Volume Measures—Cup to 1/2 Tablespoon

1 cup = 16 tablespoons ¾ cup = 12 tablespoons ⅔ cup = 10 tablespoons + 2 teaspoons ½ cup = 8 tablespoons ⅓ cup = 5 tablespoons + 1 teaspoon ¼ cup = 4 tablespoons ⅛ cup = 2 tablespoons 1 tablespoon = 3 teaspoons ½ tablespoon = 1½ teaspoons

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Costing Procedures

Part III: Weight—Pounds to Ounces 1 pound = 16 ounces

¾ pound = 12 ounces

½ pound = 8 ounces

¼ pound = 4 ounces

1 ounce = ½ fluid ounce

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Costing Procedures

Part IV: Metric Weight and Volume Measurements

1 kilo = 1000 grams (weight)

1000 milliliters = 1 liter (volume)

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Costing Procedures

Part V: U.S Measurements and Metric Equivalents

Volume U.S Metric

Gallon 3.79 liters Quart .95 liters Pint 473* milliliters Cups 237* milliliters Tablespoon 15* milliliters Teaspoon 5* milliliters

*Indicates rounded amount

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Costing Procedures

Part V: U.S Measurements and Metric Equivalents

Weight U.S Metric

Pound 455* grams ¾ pound (12 oz.) 340* grams ½ pound (8 oz.) 228* grams ¼ pound (4 oz.) 114* grams 1 ounce 30* grams

*Indicates rounded amount

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Standardized Recipes: Costing Procedures

Key costing terms

Purchase unit As purchased (AP) Edible food yield Edible portion (EP)