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MENU 6

Menu development

Ibrahim Azam Yusef Abu

Florida international university

HFT 3263

Assignment 7

Introduction

In the concept of a traditional way of defining a menu, we refer to a list of various food and drinks that are made available. Purchase in various restaurants and hotels or either menu can also be referred to as a list of the food or drink items are meant to serve the customer (Arendt, 2020). This topic will discuss the types of items on the menu, the number of items needed, tips involved in the menu layout, how to improve the menu by use of technology, the importance of menu description, and finally, the importance of menu pricing.

Types of menu

The cycle menu is one type of menu presented in a repeated format running for a specific period. This type of menu is primarily meant to serve to reasons. The first reason is that the cooking associated to such a menu is small and lacks the resources to cook-to-order items of the more extensive menu (Nam, 2018). The second can be described as the special daily menu which served at a happy hour moment.

The static menu is categorized as a more extensive menu Hence, it has been divided into various categories and seeks it doesn't change regularly. This is the type of menu that is currently being used in our restaurant. The static menu is the favorite of the most customers due its various options of items it can provide, the consistency plus the it’s simple to navigate. The static menu is convenient since it provides everything a bar or the restaurant offers.

What is the number of items needed in a menu?

Concerning this question on how many items, I can say It depends on the variety, if there is

Large variety depending on food. Therefore, this means that the menu items depend on the number of food dishes the chef can prepare with the specific ingredients. Taking an example, you are preparing pizza dough, and the chef can decide to have a massive variety of options to prepare. The items can be a tomato sauce, another thing can be drizzle garlic oil and Parmesan, and then you can serve the way it is, or either the chef to make the pizza into fifty toppings. The kitchen size also matters on the number of items, this depends on the quality of the

Kitchen staff. However, the most important thing is the number of customers meant to be served. Sending a clear indicator of the number of ingredients and how much should be stored in the kitchen.

Tips on the layout of the menu

The use of photos sparingly.

The explicit photos of food are mainly associated with junk mail flier and properly some big restaurants but not used in the high-end restaurants. The strategy of using pictures is that make sure you produce a professional photo of high quality.

Consider using illustration

This tip is the alternative of the food photos; illustration is another way of communicating to the customer. It is more commonly used as a universally appealing and therefore can assist in communicating the restaurant's personality.

Use of technology in improving the menu

The use of smart kitchen technology, all smart kitchens has embraced the modern state of the kitchen technology. The modern gadgets used in the current kitchen are looks nice to any contemporary restraint. With the smart kitchen in place is already the strategy of meeting all customers demand services in a faster way.

What is important about menu descriptions?

The size factors

The restaurants must adjust their menu descriptions to at least have the same length. Saying this, am not meaning it must be perfectly equal, but the restaurant should avoid one item’s description being significantly longer than the rest of the items. This shall help keep their menu very organized and allow clear explanations to come through without any distractions. Another size factor is that the menu descriptions should be fairly short. We should encourage at least two lines items, although it may change depending on what kind of restaurant.

Importance of menu pricing

The restaurant's best strategy is to find out what their competitors’ restaurants within there are or regions are charging for similar menu item.  Let them make Comparison following their target price calculated. Then they will determine if they need to reduce the price to win the competition. They as well find another wholesaler of food who can offer them a good deal on their food purchases. 

References

Abdelmassih, K., & Arendt, S. W. (2020, August). Menu development for meetings and events: an opportunity for conveying cultural diversity and inclusion initiatives. In Journal of Convention & Event Tourism (Vol. 21, No. 4, pp. 355-364). Routledge.

Ahn, Y., Yeo, I., Lee, S., & Nam, K. (2018). Development of a food exchange table and food pattern for nutritionally balanced menu planning. Korean Journal of Community Nutrition, 23(5), 411-423.

Knox, K., Stanley, J., Hendrix, J. A., Hillerstrom, H., Dunn, T., Achenbach, J... & Rockwood, K. (2021). Development of a symptom menu to facilitate Goal Attainment Scaling in adults with Down syndrome-associated Alzheimer’s disease: a qualitative study to identify meaningful symptoms. Journal of Patient-Reported Outcomes, 5(1), 1-10.