tailieunhanh - Lecture Purchasing for Chefs: Chapter 1 - Feinstein, Stefanelli

Chapter 1 - Menu planning: What kind of stuff should i sell? This chapter’s objectives are to: Identify what influences what a foodservice operation sells, identify the categories of menu misrepresentation, be familiar with the many types of menus that foodservice operations use,. | Things to Consider When Planning a Menu Types of Menus Know Thy Guest Identify what influences what a foodservice operation sells. Identify the categories of menu misrepresentation. Be familiar with the many types of menus that foodservice operations use. Design a menu that meets the needs of the operation, works within the operation’s constraints, and contains no areas of misrepresentation. Develop menu items that address consumers’ desires. Can you produce the items? Can you serve the items correctly – and profitably? Restaurant Layout and Design New restaurants are flexible: control over design and location can reflect initial menu Existing locations offer challenges: Does design reflect menu changes? Will the facility support the new equipment required for menu changes Changes in beverage options usually not an issue Product Availability/Consistency Fresh ingredients may cost a premium in off season Consider offering “specials” as availability changes Type of Equipment Extensive . | Things to Consider When Planning a Menu Types of Menus Know Thy Guest Identify what influences what a foodservice operation sells. Identify the categories of menu misrepresentation. Be familiar with the many types of menus that foodservice operations use. Design a menu that meets the needs of the operation, works within the operation’s constraints, and contains no areas of misrepresentation. Develop menu items that address consumers’ desires. Can you produce the items? Can you serve the items correctly – and profitably? Restaurant Layout and Design New restaurants are flexible: control over design and location can reflect initial menu Existing locations offer challenges: Does design reflect menu changes? Will the facility support the new equipment required for menu changes Changes in beverage options usually not an issue Product Availability/Consistency Fresh ingredients may cost a premium in off season Consider offering “specials” as availability changes Type of Equipment Extensive menus require more equipment Consider equipment that multi-tasks Be cautious when purchasing new equipment Learn to cook on anything Storage Never enough space Extensive menus require many ingredients Options Rent expensive storage space Find vendors who will make frequent, even daily deliveries Reduce items on the menu Labor Do your employees have the skill sets to produce the menu items? Can you balance the labor costs with sales? Options Convenience foods Fewer, less ambitious menu items Guest Desires Ever-changing tastes Changing dietary trends Changing economy Food show influences Food and Beverage Trends Know what’s hot, and whether it is a trend (long-running) or a fad (short-lived) Trends include décor, style of service, hours of service Pay attention to every detail Truth in Menu Don’t mislead people National Restaurant Association’s 11 categories of misrepresentation to be avoided: Quantity – should perhaps list actual weights or volume Quality – be accurate Price – Are .

• Ẩm thực
• Purchasing for Chefs
• Lecture Purchasing for Chefs
• Menu planning
• Purchase goods
• Purchasing technology
• Restaurant layout