Full-service restaurant segment
the full service restaurant segment is made up of dining locations that do not require customers to prepare or serve
... [Show More] their own meals
Quick service restaurants (QSRs)
restaurants include fast food chains and casual restaurants that offer buffets and take out service. No servers
Fine dining:
also called a high-end restaurant and it offers a sophisticated and complex menu with high level cooking skills and customer service
Family:
targets families with children and offers a reasonable price for food. Usually does not serve alcohol
casual
offers takeout or table service by server and food is delivered to table or takeout station. Bar is main focus of casual restaurant concept
Fast Casual:
hybrid between QSR and casual dining. You order at register and food is delivered to table
static menu
rarely changes over time, product
A la carte:
set price for each menu item, most common in fine dining restaurants
Prix Fixe:
a meal offered for a fixed price, may be better value, often used for special occasions, used in multiple types of restaurants
Bundled:
form of prix fixe, provides greater value than purchasing items separately, most common in QSRs and fast casual restaurants
Cycle:
more common in non commercial foodservice operation, repeat menu over a set number of weeks, simpler meal planning, increased variety
Support:
increase customer, increase sales, needs to fit target customer and fit food service concept
what are the steps of the menu development?
Determine primary target market
Develop menu concept
Develop list of core ingredients
Investigate supply chain
Develop standardized recipes
Cost recipes
What does cross utilization of ingredients mean and why is it important?
Using an ingredient in an additional or different way in two or more menu items. This reduces food cost and waste, transportation costs
Using an ingredient in an additional or different way in two or more menu items. This reduces food cost and waste, transportation costs
Specific ingredients with product specifications
Ingredient weights, units, or volumes
Preparation and cooking procedures and time parameters
Cooking temperatures and procedures
Major equipment needs (large and small)
Recipe yield (# of portions in a full recipe)
Portion size
How can you use a recipe conversion factor to convert a recipe to more or less portions?
Divide the desired portions by the recipe’s portion and multiply the resulting fraction by the recipe’s measurements.
What is the difference between As Purchased (AP) and Edible Portion (EP)?
The AP is the amount needed in a recipe to compensate for the EP. The AP is always greater than the EP
What does the menu labeling law require of restaurants and similar retail food chains that have 20 or more locations?
Compliance by placing calorie content labels on menus and menu boards and written information upon request
· What is the difference between food allergies and food intolerances?
Food allergies can develop at any age and consists of reactions from the immune system, can cause anaphylaxis
Intolerance is called food sensitivity and does not involve immune reactions nor does it cause anaphylaxis. It includes symptoms similar to those of allergies like diarrhea, vomiting, and abdominal cramps
vegetarian
plant foods and limits or restrict animal food
vegan
plant foods only
lacto-ovo-vegetarian
includes dairy and eggs with vegetarian diet
lacto-vegetarian diet
lacto-vegetarians eat milk, cheese, and dairy foods, but avoid meat, fish, poultry, and eggs
ovo-vegetarian diet
includes eggs (not dairy) with vegetarian diet
Semivegetarian
vegetarian diet with restrictions on certain animal foods or amounts [Show Less]