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Menu Planning and Design
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Flashcards
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Menu Descriptions
Should be appealing and clear to entice customers and reduce confusion.
Dietary Restrictions
Accommodating dietary needs such as allergies, veganism, or religious restrictions.
Type of Menu
Should align with the restaurant's concept, cuisine, and target clientele.
Portion Size
Determining how much food is served in each dish, impacting customer satisfaction and food costs.
Sourcing Ingredients
Choosing vendors and suppliers to provide quality ingredients.
Legal and Regulatory Compliance
Ensuring the menu meets all food labeling and safety regulations.
Menu Engineering
Analyzing the profitability and popularity of menu items to maximize profits.
Pricing Strategies
Balancing profitability with customer satisfaction.
Menu Item Naming
Creative and enticing names can enhance the appeal of dishes.
Menu Layout and Design
The physical appearance of the menu, which affects customer perception.
Food Cost Control
Maintaining profitability through effective ingredient procurement and portion sizing.
Course Progression
The order and flow of dishes as experienced by the guest.
Menu Variety
Providing a selection of options to cater to different tastes and preferences.
Customer Feedback
Utilizing customer critiques and suggestions to improve the menu offerings.
Nutritional Balancing
Offering a variety of healthful options to meet customer health needs.
Trend Responsiveness
Adapting the menu to reflect current culinary trends and customer interests.
Sustainability Practices
Incorporating eco-friendly practices in sourcing and menu design.
Seasonality
Using seasonal ingredients can ensure freshness and cost-effectiveness.
Cultural Considerations
Respecting and integrating cultural food preferences and traditions.
Menu Item Placement
Strategic placement of items can influence sales and customer choices.
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