MENU
INTRODUCTION
Whenever we go to any F&B outlet, we always find a list of items through which we select the dishes to enjoy.
When we talk about the origin of menu, we always find the authentic definition, i.e.:
“A menu is a list of dishes/items that are available for a sale in a food service outlet or that can be served at meal”.
In French, menu means “In minute details” and in English, “It is also termed as “bill of fare”.
The menu was originated by Duke Henry of Brunswick was seen referring to a sheet of paper during a feast.
Importance of menu
- Basis for operations: The menu needs proper planning to start an operation and there are many activities which are performed like, equipment purchases, ingredients purchases, staff requirement, production processes, organizing service areas etc.
- Communication device: menu is a communication device through which the message delivered to the staff in a proper way. What so ever the guest needs to consume, it is mentioned on the menu.
- Effective sales tool: menu is considered as a sales tool because it helps to increase the profit of an outlet.
- Image builder: S menu always reflect the image of the infrastructure. A guest going through an extensive continental menu offering dishes from each course and the dishes that are carved and flambéed on the Gueridon will be able to assess the infrastructure in use and the quality of staff employed I the kitchen and the restaurant. The font style, design, color, quality of the card, variety of dishes on offer, presentation style, and much more, denote the profile of the restaurant.