MENU

FBS
HAROLD VAN S. RUADIEL
 TO DEFINE WHAT IS MENU

OBJECTIVE TO IDENTIFY DIFFERENT TYPES OF MENU

AT THE END OF THE
LESSON, THE STUDENTS
WILL BE ABLE TO:
TO LEARN HOW TO MAKE A MENU

TO EXPLAIN THE IMPORTANCE OF MENU

WHAT IS A
MENU ????

 a menu is a list of food and beverages

offered to customers and the prices
EXAMPLES
DIFFERENT TYPES OF MENU
EXAMPLES
HOW TO MAKE A
RESTAURANT
MENU
 Choose your restaurant’s
concept. To begin with, determine
what kind of cuisine you’d like to offer.
Then think about who your clientele
will be, and consider what price range
you’d like to fall in. Finally, take the
location of your restaurant into
consideration. Use this information to
come up with a simple, concise concept
for your restaurant.Take inspiration
from the restaurants and businesses
around you to develop a sense of what
works in this area.
 Decide what your menu
items will be. Make a list of the
10-12 menu items you know you
can do best. This should form the
basis of your menu. Select items
that fit with your restaurant
concept. If you are a new
restaurant, avoid including more
than 10-12 items at first. If you’re
restaurant is open all day, you
may want to have a morning
menu (breakfast/lunch) and an
evening menu (lunch/dinner).
 Don’t forget about beverages!
 Add a few high-end or speciality
items. Choose 2-3 items that are a
little more expensive.Try for items that
fit within yout restaurant concept, but
that are not offered at other places
nearby. Some ideas include:
 A premium cut of steak
 An exotic fish
 Dishes that a little harder to make, such
as Spanish paella
 Specialty entrées for two
 Offer some “house
favorites.” Select 2-3 items that
you know you make well, and
you believe will be good seller.
These should be items at mid-
level price point. Label these
items with a star or other
symbol that indicate they are a
“best seller” or “chef’s choice
 Create names for the items
on your menu. Each food item
on the menu will need to be
called something. Marketing
research has shown that
customers tend to gravitate
toward creative names. Rather
than calling your hamburger
simply “hamburger,” why not
name a specialty burger “The
Mona Lisa” or “The Couch
Potato”?
 Make sure your menu names fit
with the concept of your
restaurant
 Write down all your menu
items in a spreadsheet. Sit
down and list every single item
that will appear on your menu.
This is important to do even if
you are working from an existing
menu. It will help you to best
organize and categorize all of
your items.

 This works best if you use an

Excel Spreadsheet or Google
sheet.

 If you don’t have access to any

kind of spreadsheet, you can do
this on a sheet of paper.
 Order your menu in a logical way. Determine about 3 major sections of your menu. If each section has more
than 10 items, divide each section into 1-2 subsections. Then come up with a logical way to order your menu
items. The most common way is chronologically, meaning that breakfast items come first and desserts come last.
Place all of this info into your spreadsheet.[6] Section or subsection ideas include:Breakfast

 Appetizers

 Lunch

 Main courses

 Soup and salad

 Pasta

 Vegetarian

 Specialty

 Beverages and/or cocktails


 Describe each dish in about 10 words. The food items themselves should have descriptive titles. For instance,
“burger” doesn’t sound like much, but “Juicy Burger with Arugula and Horseradish Aioli” will get your reader's’
attention. After that, include a brief description of all the ingredients in the dish. You might say: “Quarter-pound all-
beef patty with arugula, creamy aioli, grilled mushrooms, ripe tomatoes, and pepper jack or Swiss cheese on a
brioche bun.” Make a note if any of the following apply:

 The dish is hotter/spicier than most of the other dishes on the menu.

 The dish contains any ingredients to which some people are severely allergic (e.g. peanuts).

 The dish caters to a group with special dietary needs (vegan, vegetarian, gluten-free, etc.)
 A restaurant’s menu is one of the most important
internal advertising tools that can be used to educate a
guest about the experience they are about to have. An
instant snapshot of a restaurant and the one piece of
advertising every guest will read, having an appealing,
clean menu is essential to communicating your brand.
ACTIVITY:
MAKE YOUR
OWN MENU