Menu planning Design. FN-260

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Assessment Form – Theme Menu and Table Tent (100 points)

Front and Back Cover (10 pts)

Reflects the theme of the restaurant (0-5 pts) _____

Has imaginative and creative artwork (0-4 pts)_____

Gives address, phone, and other pertinent information (0-1 pt)_____

Comments: ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Menu (57.5 pts)

Food categories are listed in proper serving sequence (see page 171). If not, what is your justification for the order of categories. (0-1.5 pts) _____

Headings are used to separate categories and are in bold type (0-1.5 pts) _____

Heading descriptors are unique (0-6.5 pts) _____

Menu listings are worded utilizing descriptive terminology (0-5 pts) _____

Type is easily read and is 12 points minimum (0-1.5 pts) _____

Artwork is used to tie in with the cover and the theme of the restaurant (0-10.5 pts) _____

Institutional copy is used to enhance the theme (0-5 pts) _____

Menu was well organized and its size was physically manageable (0-2.5 pts) _____

Utilization of prime space (0-6.5 pts) _____

Signature appetizer is unique; can be shared with more than one customer; carries out the character of the theme; creates signature appetizer table tent (0-7 pts) _____

Overall creativity. Restaurant name. Color choices, etc. (0-7 pts) _____

No spelling errors (3 pts) _____

Costing Forms and Pricing (12.5 pts)

All costing tables are included (i.e. 6 entrees with side dishes). Accuracy is important on costing forms. (0-7.5 pts) _____

Used food cost form provided in D2L or created form, page 56 (0-1 pt) _____

Used Reinhart website to cost food items (0-1 pt) _____

Used appropriate yield chart for produce, refer to D2L (0-1 pt) _____

Factor method. Shows work for 6 entrées using the factor method for pricing on a separate sheet of paper. Includes entrée with sides (0-2 pts) _____

Nutritional Analysis of Menu Items (8 pts)

Used FoodWorks software to obtain calories, saturated fat (g) and sodium (mg) per menu item with sides. Accurate.

(0-5 pts) _____

Created chart displaying the results as discussed in theme menu instructions and lecture (0-3 pts) _____

Description of the Restaurant (Included the following questions) (6 pts)

Where is it located? (0-1 pt) _____

Does it have a logo or brand? Describe. (0-1 pt) _____

Who are the customers that the restaurant serves, in terms of target market? (0-1 pt) _____

How large is the restaurant (number of seats in the dining room, etc.)? (0-1 pt) _____

How is the food prepared – from scratch, from convenience, or from a combination? (0-1 ps) _____

No spelling and grammar errors (0-1 pt) _____

Explanation of Architecture and Décor (Included the following questions) (6 pts)

What is the décor like? (0-2 pts) _____

Describe the overall ambience of the restaurant. (0-2 pts) _____

No spelling and grammar errors (0-2 pts) _____

Adapted from Profitable Menu Planning and Menu Planning, Design, and Evaluation: Managing for Appeal and Profit. Ninemeier, J. and Hayes, D. 2003.