Menu
Menu
Menu
Is a list of food items offered for a meal along with prices
whether set for individual items or for the whole meal.
Menu is a list , in a specific order, of dishes to be served at a
given meal
For commercial establishment it will also include the prices
(either set for individual items or for the whole meal), taxes
and other charges applicable
Con…
A menu may be à la carte – which presents a list of options
from which customers choose –
or
A menu may be table d'hôte, in which case a pre-established
sequence of courses is offered.
Con…
Menus may be printed on paper sheets provided to the diners,
put on a large poster or display board inside the establishment,
displayed outside the restaurant, or put on a digital screen.
Since the late 1990s, some restaurants have put their menus
online.
History of menu 1st
The word menu was originated in the year 1541 when the
Duke Henry of Brunswick, was holding a party where was
constantly referring to a piece of paper
Con…
An exquisite lady (pretty lady|)was enquiring(asking) with the
Duke about the food items in a nasal tone saying, “may I
know”. This phrase was later converted to the word “Menu”.
In 1718, we get the first recorded description of menu, where
in a party the guest were able to look at the names, recipes and
ingredients of the preparations in the look called “ Ecriteau” in
French which means “Bill of Fare”
History of menu 2nd
Menus, as lists of prepared foods, have been discovered dating back
to the Song dynasty in China.
In the larger cities of the time, merchants found a way to cater to
busy customers who had little time or energy to prepare an evening
meal.
The variation in Chinese cuisine from different regions led caterers
to create a list or menu for their patrons.
The Song dynasty ([sʊ̂ŋ]; Chinese: 宋朝 ; pinyin: Sòng cháo;
960–1279) was an imperial dynasty of China that
began in 960 and lasted until 1279. The dynasty was
founded by Emperor Taizu of Song following his usurpation
of the throne of the Later Zhou, ending the Five Dynasties
and Ten Kingdoms period.
Con…
The word "menu", like much of the terminology
cuisine, is French in origin.
It ultimately derives from Latin "minutus", something made
small; in French, it came to be applied to a detailed list
or résumé of any kind.
The original menus that offered consumers choices were
prepared on a small chalkboard, in French a carte; so foods
chosen from a bill of fare are described as "à la carte",
"according to the board."
Con…
During the second half of the 18th century, and especially after
the French Revolution in 1789, they spread to restaurants.
Before then, eating establishments or tables d'hôte served
dishes chosen by the chef or proprietors. Customers ate what
the house was serving that day, as in contemporary banquets
or buffets, and meals were served from a common table.
Writing style of menu
The main categories with in a typical menu in the US are
appetizers, "side orders and à la carte", entrées, desserts and
beverages.
Sides and à la carte may include such items as soups, salads,
and dips.
There may be special age-restricted sections for "seniors" or
for children, presenting smaller portions at lower prices.
Con….
Any of these sections may be pulled out as a separate menu,
such as desserts and/or beverages, or a wine list.
A children's menu may also be presented as a placemat with
games and puzzles, to help keep children entertained.
Con…
Menus can provide other useful information to diners.
Some menus describe the chef's or proprietor's food
philosophy, the chef's résumé (British: CV), or the
mission statement of the restaurant.
Menus often present a restaurant's policies about ID checks for
alcohol, lost items, or gratuities for larger parties. In the
United States, county health departments frequently require
restaurants to include health warnings about raw or
undercooked meat, poultry, eggs, and seafood
Con…
Menus vary in length and detail depending on the type of
restaurant.
The simplest hand-held menus are printed on a single sheet of
paper, though menus with multiple pages or "views" are
common.
In some cafeteria-style restaurants and chain restaurants, a
single-page menu may double as a disposable placemat.
Con…
To protect a menu from spills and wear, it may be protected by
heat-sealed vinyl page protectors, lamination or menu covers.
Restaurants consider their positioning in the marketplace (e.g.
fine dining, fast food, informal) in deciding which style of
menu to use.
Visual perception
Visual perception and attention are linked to how customers
read a menu.
Most menus are presented visually (though many restaurants
verbally list daily specials), and the majority of menu
engineering recommendations focus on how to increase
attention by strategically arranging menu categories within the
pages of the menu, and item placement within a menu
category.
This strategic placement of categories and items is referred to
as the theory of sweet spots.
A sweet spot refers to an optimal level of some
reading or process. In economics, the sweet spot can
indicate an equilibrium level or point where costs and
benefits equally balance one another. Finding the sweet
spot is often difficult in practice and may only be realized
in hindsight.
The reasoning being sweet spots stem from the classical effect
in psychology known as the serial position effect (also known
as the rules of recency and primacy).
The thought is, customers are most likely to remember the first
and last things they see on a menu—hence, sweet spots on a
menu should be where the customers look first and last.
To date, there is no empirical evidence on the efficacy of the
sweet spots on menus.
Use/function of menu
You are responsible for telling the truth when you formulate
menus.
You must not mislabel a product, describe it inaccurately, or
deceive the guest by your menu presentation.
The menu is a powerful advertising tool. It can influence
what guests order and their expectations. If your food service
operation does not deliver the type of products that your
menu represents, your guests may feel cheated and never
return.
MENU PLANNING CONSIDERATION
Color repetition
Balance of Heaviness
Repetition of Ingredients
Kitchen Skills
Seasonal Favorites
Local Favorites
Availability of equipment’s
Colour repetition– repetition of colour in the dishes of a
menu will be monotonous for a guest which would harm the
appetite of the guest.
Balance of Heaviness– while fixing a menu the balance of
heaviness should always be kept in mind i.e., from light to
heavy and ultimately to light
Repetition of Ingredients– As with repetition of colour,
repetition of ingredients or taste will also harm the appetite of
a guest and will be monotonous and irritating for the guest
Kitchen Skills– the efficiency of kitchen department and its
output capacity is an essential factor in determining the type of
menu.
Seasonal Favorites– availability and usage of seasonal fresh
fruits and vegetables are other factors to be considered while
planning a menu. A good menu should always include
seasonal favorites in its courses for example mango in
summers, carrot in winters etc.
Local Favorites– The favorites of the local people, their
eating habits and food culture needs to be taken into
consideration while planning a menu
Availability of equipment’s – while planning the menu,
availability of the equipments required to prepare as well as
serve the food needs to be considered.
CONSTRAINT OF MENU PLANNING
Age– The preference of food items varies with age group. The
children and aged people prefer less spicy food while the younger
likes rich and spicy dishes. Ideal menu should take care of people
in each and every age group.
Profession– People in different profession have different food
preferences, athletes, sport person will go for high carbohydrate
while people in entertainment business will prefer low fat/
cholesterol diet.
Nationality– people of different nation have different food
preferences. An European will like mild continental food, while
Indian, Thai and Mexican will prefer spicy food
Group size– when group size is large it is difficult to serve
elaborate menu
7 Steps for Quick and Easy Menu
Planning
Post an ongoing grocery list where it's easy to
see. ...
Ask for meal ideas and share the work. ...
List your favorite seasonal meals ideas. ...
Find out what's on hand and what's on special to
plan your meals. ...
Start planning! ...
Eat healthy meals and snacks! ...
Save time on meal planning(time minimize)
What are the 6 principles of menu
planning?
To improve food quality, household meals should be
planned based on six principles;
Namely adequacy,
Balance,
Calorie (energy) control,
Nutrient density,
Moderation and variety.
How menu planning is done?
Du jour means "of the day", and the term isn't limited
to soups or cocktails.
used to describe something that is enjoying great but
probably short-lived popularity or publicity.
Du jour is a French phrase that means “of the day.”
Du jour menus change daily, depending on what’s
available or what the chef prepared.
So, “chicken du jour” means the chicken that’s available
today.
Likewise, “soup du jour” is the soup that’s available today.
Advantage of ….
Du Jour menus change daily, or at the least every few days, due
to centering around dishes created with seasonal, fresh
ingredients.
By using ingredients that are only available at certain times of
the year, such as seasonal vegetables, freshly caught fish and
seafood, a Du Jour menu offers it’s customers something
special every day.
dishes which are created with freshness and flavour in mind.
The main advantage of ordering from a Du Jour menu is that
you are guaranteed that every item on the menu is special and
features great, fresh ingredients, offering flavor-packed dishes
that customers will love.
Dis advantage ….
Du Jour menu is that, due to the rapidly changing menu, what is
available as on the menu one day, is often not available the next.
This is fine for diners who like variety, but for those who would
like a second helping of a certain dish which is no longer in
season, not finding this on the Du Jour menu could be a
disappointment.
A rapid turnover of dishes can be expected on a Du Jour menu,
as the seasons progress and as availability of certain produce
fluctuates, so it’s not a menu for those who tend to stick to the
same few dishes when dining out.
The Du Jour menu offers something special, but each dish has
just a few days to shine.
Why we use this menu
A du jour item is a special menu item that is offered on a
specific day of the week.
This special menu item is often featured at a
reduced price
making it more appealing to hotel guests
According to our stock availability
Cyclic menu
A cycle menu is a menu or part of a menu
that has repeated options over a specific period of time
Think of a sandwich shop that offers a certain sandwich
on Monday.
Then another sandwich on Tuesday. And so on for the rest
of the week.
If they stick to those sandwiches on those days and repeat
that week after week, it’s a cycle menu.
Cycle menus are often used for two reasons
appetizer
Main course
Dessert
Appetizer