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Lecture Fundamentals of menu planning – Chapter 1: New trends in the foodservice industry

Lecture Fundamentals of menu planning – Chapter 1: New trends in the foodservice industry. This chapter presents the following content: Overview of menu trends, appetizers & soups, salads & sandwiches, entrèes, accompaniments & dessert, beverages & tea menus. | Chapter 1: New Trends in the Foodservice Industry Overview of Menu Trends Indigenous ingredients from local farmers and purveyors Seen primarily in fine dining restaurants, hotels, inns and taverns. Examples include: Restaurant Daniel in NYC and Willard Intercontinental in Washington D.C. Healthy menu items Operations often also provide nutritional analysis Embraced by multiple industry segments, from upscale to family casual (T.G.I. Friday’s) and quick-service (Taco Bell). Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Appetizers & Soups Appetizers Can be hot or cold and are generally served with wine or a cocktail Offerings should appeal to many tastes. Can include beef, seafood, poultry, vegetables and fruit. Soups Served either hot or cold. Types include: Clear soups: include bouillon, broths, etc. Thick soups: include bisques, chowders, etc. Specialty soups: include French onion, gazpacho, etc Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Salads & Sandwiches Salads Can be an accompaniment or main course When served in lieu of appetizer it is considered a first-course salad; functions as palate cleanser Entrée salads serve as healthy alternatives for customers looking for lighter fare Sandwiches Can be as simple as a hamburger or as sophisticated as the Maine Lobster Roll Foodservice operations, such as Panera, introducing grilled and toasted sandwiches Sandwich wraps appearing on lunch menus Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Entrèes Meats Most popular entrée subcategory. Includes beef, lamb, pork and veal. Steakhouses are more popular than ever. Executive chefs also offering high-end specialty meats to meet customer demand Pork Pork ribs are the most common subcategory within the meat section of the menu Poultry Includes: duck, chicken, pheasant and quail Preparations include: baked, barbecued, . | Chapter 1: New Trends in the Foodservice Industry Overview of Menu Trends Indigenous ingredients from local farmers and purveyors Seen primarily in fine dining restaurants, hotels, inns and taverns. Examples include: Restaurant Daniel in NYC and Willard Intercontinental in Washington D.C. Healthy menu items Operations often also provide nutritional analysis Embraced by multiple industry segments, from upscale to family casual (T.G.I. Friday’s) and quick-service (Taco Bell). Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009 Appetizers & Soups Appetizers Can be hot or cold and are generally served with wine or a cocktail Offerings should appeal to many tastes. Can include beef, seafood, poultry, vegetables and fruit. Soups Served either hot or cold. Types include: Clear soups: include bouillon, broths, etc. Thick soups: include bisques, chowders, etc. Specialty soups: include French onion, gazpacho, etc Fundamentals of Menu Planning 3rd .