Menu styles and factors that impact menu planning and design.
A menu is a form of advertising that provides customers with information on the food and
beverages available on offer within the unit. Depending on the style of the eatery and food and
beverage on offer the style of the menu will differ.
In our unit we have several types of menus displayed to inform our customers of the options we
have available and the concepts of new ideas which may be coming soon.
The types of menus we have in the diner are:
Daily Menus:
We have the daily specials printed to inform customers of the dishes available for the day.
Table Talkers
These are placed on the centre of our tables with snapshots of information to promote
individual dishes coming to the diner.
Word of Mouth
The Staff can provide full information of the menu or any additional information to meet
customer requirements. Often dish ingredients, recommendation’s or informing customers of
daily specials.
Menu Board
A menu board displayed above the coffee shop with a full list of beverage items available.
When planning a menu there are many factors which can have an effect such as
The nature of the function can play a crucial role in defining and determining the menu
Colour should be considered as an important factor, with the presentation of food as
colourful garnishes improve the appearance of dull food
Capability of kitchen staff will play an important role of menu consideration i.e. staff
skills and kitchen equipment.
The type of clientele to be served i.e. young, old, children or corporate
The cost of food will have a vital role in the planning of a menu
The type of season will affect the suitability of dishes i.e. in the summer months a
lighter meal such as salads and winter months home hearty meals such casseroles
Information must be included on a menu
Information on a menu must be accurate, up to date, include dish ingredients, include any allergy
advice and must contain the price.
The menus must also be
Clearly written and easily understood
, The use of capital letters must be systematic
It must promote the company’s brand and restaurants personality
Using active descriptions of ingredients in dishes to make the food sound more enticing
and exotic for the client.
Menu and dish composition.
Composition is all about arranging things in the right way to make the elements stand out the
most, By food styling and composition it enables you to present the food in the best possible
way.
Dishes with different components activate different associations within people, by making a
dish stand out it will encourage a customer’s curiosity to try it and come back for more.
Composition is how all the elements come together to form the final product. The use of props
help to make the dish stand out, The use of side dishes to compliment the main dish and the use
of colour can display your dish in a artistic way.
Elior understands how important the presentation of our food offer is and the tremendous
impact this can have on our customers experience. Elior have guides for all elements within our
unit for example restaurant guides, Sandwich manuals and Salad manuals.
The guides have been developed to help create an identity and enhance customer experiences.
They create a minimum Elior standard that can be adopted company wide. The guides help to
offer support in how service should be displayed, the composition of the dishes as well as
support on the equipment needed for the service.
The guides provide information on minimum presentation standards, the ingredients needed for
the counter service and ideas in how to enhance the customers experience on the service offer.
It is important to know your products and how they fit together. If you try and combine the
wrong products you can risk turning customers off rather than convincing them to buy more.
A menu is a form of advertising that provides customers with information on the food and
beverages available on offer within the unit. Depending on the style of the eatery and food and
beverage on offer the style of the menu will differ.
In our unit we have several types of menus displayed to inform our customers of the options we
have available and the concepts of new ideas which may be coming soon.
The types of menus we have in the diner are:
Daily Menus:
We have the daily specials printed to inform customers of the dishes available for the day.
Table Talkers
These are placed on the centre of our tables with snapshots of information to promote
individual dishes coming to the diner.
Word of Mouth
The Staff can provide full information of the menu or any additional information to meet
customer requirements. Often dish ingredients, recommendation’s or informing customers of
daily specials.
Menu Board
A menu board displayed above the coffee shop with a full list of beverage items available.
When planning a menu there are many factors which can have an effect such as
The nature of the function can play a crucial role in defining and determining the menu
Colour should be considered as an important factor, with the presentation of food as
colourful garnishes improve the appearance of dull food
Capability of kitchen staff will play an important role of menu consideration i.e. staff
skills and kitchen equipment.
The type of clientele to be served i.e. young, old, children or corporate
The cost of food will have a vital role in the planning of a menu
The type of season will affect the suitability of dishes i.e. in the summer months a
lighter meal such as salads and winter months home hearty meals such casseroles
Information must be included on a menu
Information on a menu must be accurate, up to date, include dish ingredients, include any allergy
advice and must contain the price.
The menus must also be
Clearly written and easily understood
, The use of capital letters must be systematic
It must promote the company’s brand and restaurants personality
Using active descriptions of ingredients in dishes to make the food sound more enticing
and exotic for the client.
Menu and dish composition.
Composition is all about arranging things in the right way to make the elements stand out the
most, By food styling and composition it enables you to present the food in the best possible
way.
Dishes with different components activate different associations within people, by making a
dish stand out it will encourage a customer’s curiosity to try it and come back for more.
Composition is how all the elements come together to form the final product. The use of props
help to make the dish stand out, The use of side dishes to compliment the main dish and the use
of colour can display your dish in a artistic way.
Elior understands how important the presentation of our food offer is and the tremendous
impact this can have on our customers experience. Elior have guides for all elements within our
unit for example restaurant guides, Sandwich manuals and Salad manuals.
The guides have been developed to help create an identity and enhance customer experiences.
They create a minimum Elior standard that can be adopted company wide. The guides help to
offer support in how service should be displayed, the composition of the dishes as well as
support on the equipment needed for the service.
The guides provide information on minimum presentation standards, the ingredients needed for
the counter service and ideas in how to enhance the customers experience on the service offer.
It is important to know your products and how they fit together. If you try and combine the
wrong products you can risk turning customers off rather than convincing them to buy more.
