1. Designing
the Right
Menu
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

2. Menu Types
• Static or fixed menu
• All patrons are offered the same foods every day
• Cycle menu
• Developed for a set period; at the end of the period it
repeats
• Market menu
• Based upon the product that is available in the market
• Hybrid menu
• Combines the static, the cycle and the market menus
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

3. Menu Styles
• À la carte
• Every food and beverage item is priced and
ordered separately
• Semi à la carte
• Some items are priced and ordered separately
and some are priced to include other items
• Table d’hôte or prix fixe
• Offers a complete meal at a set price
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

4. Truth in Menu Laws
• Federal as well as some state laws require that certain menu
language be accurate
• Quality
• Quantity
• Grade
• Freshness
• Nutritional statements
• Carefully regulated by the FDA
• Consumer safety advisories
• Local regulations apply
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

5. Menu Development
Cross Utilization
Pricing
Product
Seasonality
Commitment to the Triple Bottom Line
Balance and Variety
Layout and Presentation
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

6. Menu Layout & Presentation
Daily Menu
Menu Board
Verbal or Written Specials
Verbal, Written or Visual Dessert Menu
Table Menus
Beverage Menus
Redundancy in Menus
Photos in Menus
Advertising in Menus
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

7. StandardizedRecipes
A standardized recipe must contain the following
• A list of ingredients needed to prepare the recipe
• An appropriate unit of measure for how much of the
ingredient needs to be used
• A method of preparation
• A total yield for how much the recipe will produce
• Total yields may be expressed in several ways;
• Total amount by specific unit of measure i.e. 3
gallons of soup or 4 pounds of potato puree
• Total number of portions with the portion size
i.e. 24 – 4 ounce servings
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

8. Typesof Recipes
Basic Recipe
• A standardized recipe for a specific preparation
Component Recipe
• A standardized recipe for a preparation that is used as an ingredient
in another recipe i.e. chicken stock
Plate Recipe
• A standardized recipe containing all the components needed to
prepare the entire dish listed on a menu i.e.
6 oz chicken breast
4 oz mashed potato
4 oz small diced carrots
*Be sure to include all ingredients used in a la minute cooking
• The total cost of the plate recipe will be used to determine the
menu price.
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

9. Comes With?????
• Bread & Butter
• Amuse Bouche
• Water w/lemon
• Sugar, cream
• Jelly
• Hot Sauce
• Ketchup/Mustard
How do you cost these out?????
Q Factor
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

10. Expectations for Next Day
• Complete all Recipes
• Review Inventory
• Vendors, Salesmen and Purchasing
• Receiving & Storage
• Kitchen vs. restaurant space
ChefMichaelScott
LeadChefInstructorAESCA
Boulder