menu planning workshop by chef milan - tie food network
TRANSCRIPT
Menu planning
By Chef Milan Gupta
Importance of a Menu……
Why plan?
• Gateway to your guest’s choice and eventual delight
• Important marketing tool…well the most important
• Pillar of the establishment
Technical aspects
Balance• Vegetarian vs. Non-vegetarian• Colour• Texture• Consistency• Taste• Variety• Nutrition
Technical Aspects….Logistical
• Space…Size• Equipment Plan• Skill set• Kitchen Location• Business model• Sourcing…..Availability• An eye on costing• Marketable
Environment Aspects
• Clientele type• Target Clientele….Who do I want to cook for?• Location……Where am I? • Time…When business happens…need based• Time…Speed of delivery...Duration available to
the guest• Behavioral study of the guest • Who is my Competition….Who do I want to
compete with• Seasonality• Popular dishes
Type of Eatery
• Grab & Go Kiosk• Take Away…Delivery Kiosk
• Quick Service Restaurant• lifestyle restaurant…. Café….• Semi fine dinning• Fine dinning
Pricing
• Costing
• Spending capability…client type
• Competition Survey
• ABV- APC in-relation to… footfalls ...business math…ROI
• Location…choices available vs. captive
• Menu Engineering
• Menu Merchandising
Menu Engineering
• Importance of Data analysis…M.I.S.• Item-wise cost vs. sale study
Customisation
Techniques• Portion size• Ease of consumption…suitability with
lifestyle• Offers• Combos• Festivals and promotions• Specials…healthy….event
focused…seasonal
How to write the menu
Why bother?Please do….be-coz that can make visible difference to your sale numbers
Menu … Trend…must haves
• Authenticity….true to its theme…• Simplicity…• Education….• Aspirational….desirability• USP• A Promise….real one• Health angle• Kids focus….not just for the sake of it
please