BASIC PRINCIPLES OF MENU PLANNING

 

BASIC PRINCIPLES OF MENU PLANNING

1) Cold and warm dishes are listed separately.

2) Appetizers, soups, seafood and main courses are listed in separate groups.

3) In every group the lighter dishes are listed before the richer ones.

4) Salads should be highlighted.

5) If offered, low-calorie foods should be specially indicated, and the number of calories should be stated.

6) If foods are prepared with organically grown ingredients, this fact should be highlighted to the discriminating customer.

7) Every dish should be described clearly and simply, in an appetizing way, without being too flowery.

8) House specialties and seasonal items should correspond to the season and should change accordingly. Use a clip-on menu or special insert to attract attention to them.

9) The dessert selection should be listed on a separate attractive card. The menu should inform the guests that such a card is available.

 10) The numbering of menu items can save time and confusion, especially with many of the new computerized cash registers. Numbering, however, discourages communication between guests and the service staff and thus does not help promote sales. For an easy compromise, place one numbered menu
at the register or where orders are relayed to the kitchen so that one can punch in the guest's order by number; the guest, however, orders the actual foods with words, not numbers.