Menu Planning

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I am in the final stages of compiling a nifty a system that I am sure will assist chefs with various levels of experience in more ways than one.

I call it “Menu Development 101”; it will be posted within the coming weeks.

Like I mentioned in the earlier posting filed in this very category, menu planning is of the utmost importance and it is something that needs to be continually followed up upon.

In the meantime, I would like to discuss how to implement new a la carte menu dish items into your forthcoming menus. It is suggested that prior to putting new dish items onto menus; you should firstly run them as part of a “chef special” menu in conjunction with your regular menu.

At the same time you are trialing the new dish items, you can develop the associated recipes, get a proper food costing done, take a food photo, develop a dish description, train the kitchen staff how to make the dish and train the service staff.

During the period of time that the dish is being offered as a special be sure to gather the surrounding information- i.e.; popularity, guest comments, service comments, what effect did the dish have on the sales of other menu dish items etc.

In addition it is the ideal time to fine tune the dish- you can amend, adjust and/ or reconfigure accordingly as and when required.

Collect the information on a daily basis, when the dish is taken off as a special and summarize the data and keep it on file for future reference.

Bt carrying the exercise you are establishing a methodical approach in relation to adjusting the content on your menu package.

You never know one day in the near future the dish in question could very well become a permanent fixture on your next menu.

What tips do you have to offer concerning menu planning?

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