Menu planning Design. FN-260

Theme Menu

100 points

Develop a menu for a theme restaurant. Explain how the building’s architecture and décor will carry out this theme. Chapter 13 Theme, Ethnic, and Fine-dining Menus will be a good resource for this project.

Select from one of the following themes:

a) Tropical rainforest,

b) Medieval times,

c) Movie stars,

d) Restaurant inspired by a film of your choice,

e) Sports,

f) Music,

g) Book, or

h) Television show

Menu Requirements:

1) Description of the restaurant – 1 to 1 ½ pages minimum - typewritten

a. Where is it located?

b. Does it have a logo or brand? Describe.

c. Who are the customers that the restaurant serves, in terms of target market?

d. How large is the restaurant (number of seats in the dining room, etc.)?

e. How is the food prepared – from scratch, from convenience, or from a combination?

2) Explanation of architecture and décor – 1 page minimum – typewritten

a. What is the décor like?

b. Describe the overall ambience of the restaurant.

3) Menu Layout and Format– 4 page menu – page 1 (front cover), page 4 (back cover), and page 2 and 3 (menu listings)

4) The Menu. Design a menu appropriate for your theme restaurant. The menu will be critiqued on completeness, menu copy, layout, listing of items, restaurant name, creativity, and pricing, as well as criteria provided in the assessment tool. Although you do not cost out the entire menu, as you would in the industry, you should be aware of cost realities—no $1.98 lobster!

1. a. Cost out 6 entrees with side dishes and use the factor method introduced in textbook (Refer to pages 80-81). Use a food cost percent of 34. Note: You may adjust the price of your food item to reflect what your demographic market will bear, e.g. cheeseburger with Kettle chips in Hudson, WI – you arrive at a selling price of $6.21 using the factor method but you adjust price on menu to $8.95.

1. b. Use costing form provided in D2L

1. c. Use Reinhart’s catalog for prices

Use this product catalog to fill out your food cost forms for this assignment. Refer to link: http://reinhartfoodservice.com and follow the link to TRACSDirect. Select New Customer Tracs Demo Account La Crosse, WI Catalog etc. Username: stoutstudent Password: cream8202

1. d. Use yield percent for produce and meat.

1. e. No fine dining menus for this project!!!

Category headings: Appetizer; Soup and/or Salad; Entrees; Sandwiches (not required); Desserts (can create separate menu for this category); Beverages

i) Replace the category headings with unique headings that define your theme

ii) For example, on pg 171 the author includes a clever example of an appetizer heading called “Start Your Engines” for a racecar themed restaurant

2. Table tent.

Create a signature (unique) appetizer that suits the theme of your operation. Include the signature appetizer in the Appetizer category on your menu. For example, Outback Steakhouse’s “Bloomin” Onion is a big seller and a signature item for them.

a. Creative appetizer that cannot be found anywhere else and is unlikely to be prepared at home by customer.

b. Create an item that is designed to be suited for sharing with a couple or entire party at the table.

c. Create table tent to showcase your signature appetizer (promotional ad).

d. Does the table tent carry out the theme of your restaurant?

e. More information provided during lecture.

3. Nutritional analysis of six entrees with sides using Food Works software. Track calories, sodium and saturated fat/ menu item. Save all Reinhart Nutrition Fact Labels and FoodWorks Nutrition Facts Labels. Create a chart like example below:

Table 1: Nutritional Analysis of Theme Menu

Menu Item with Sides	Calories	Saturated Fat (g)	Sodium (mg)
Hogwarts Pudding with Prime Rib and Professor Sprout's’ Sprouts
#2
#3
#4
#5
#6