A menu is a powerful tool. It is a marketing and merchandising vehicle. It establishes and reinforces the total restaurant concept, from the style of china and flatware to staff training needs. It can assist the chef in organizing the day’s work, ordering food, reducing waste and increase profits. The way a menu is developed or adapted, as well as the way menu prices are established is a reflection of how well the operation’s concept or business plan has been defined. Sometimes, the menu evolves as the business plan is refined. In other scenarios, the concept comes first and the menu comes later. In short, the menu may be the guiding principle that gives the particular stamp to the way the restaurant concept evolves.
Based on the recipes that you gather in this class, each of you will be required to develop a restaurant concept menu. This project is an INDIVIDUAL project to be handed at the end of the semester. It is worth 10% of your final grade.
Based on the recipes that you gather in this class, each of you will be required to develop a restaurant concept menu. This project is an INDIVIDUAL project to be handed at the end of the semester. It is worth 10% of your final grade.
SUMMARY:
When you develop this page, the idea is to put yourself in the shoes of a food critic creating a write-up for a bake shop; your bake shop. Create clear visuals from the moment you step into door until the moment you leave. It should consist of your bakeshop name, location, seating capacity and décor. This should be no more than 1 page double space and will be included on every submission for this project.
MENU STYLE/FORMAT: The actual menu can be in book form, or sheet form. Choose the style that best fits your interests and restaurant concept. When developing the style/format I would suggest using visual pictures when possible. Perhaps a font that sets your restaurant apart from the competition. Be aware “LESS IS MORE” rule. Don’t feel like you have to load the page up just to make it look nice. Ideally, you want a nice clean menu that’s easy to red for your patrons.
MENU TEMPLATE:
FOOD CATEGORIES:
CHECK POINT:
When you develop this page, the idea is to put yourself in the shoes of a food critic creating a write-up for a bake shop; your bake shop. Create clear visuals from the moment you step into door until the moment you leave. It should consist of your bakeshop name, location, seating capacity and décor. This should be no more than 1 page double space and will be included on every submission for this project.
MENU STYLE/FORMAT: The actual menu can be in book form, or sheet form. Choose the style that best fits your interests and restaurant concept. When developing the style/format I would suggest using visual pictures when possible. Perhaps a font that sets your restaurant apart from the competition. Be aware “LESS IS MORE” rule. Don’t feel like you have to load the page up just to make it look nice. Ideally, you want a nice clean menu that’s easy to red for your patrons.
MENU TEMPLATE:
- A template of your choice created from an outside source such as MustHaveMenus
- The title of your establishment incorporated in the template
- A lay-out of the specific menu items that you will display on your menu
- Your menu summary incorporated into the menu
- Any other graphics you'd like to incorporate.
FOOD CATEGORIES:
- 2 YEAST DOUGHS
- 2 PIES
- 1 COBBLER
- 1 TART
- 4 CAKES
- 2 CREPE DISHES
- 4 QUICK BREADS
- 2 BEVERAGES (coffee, tea, espresso, etc..)
CHECK POINT:
- The first checkpoint is on March 6th (via Canvas). At that time, you will upload on Canvas your summary piece explained under “CRITERIA FOR MENU DESIGN” (listed above) Five percent of your final grade for the quarter will be deducted if you miss the first check point, NO EXCEPTIONS!
- The second check-point for this project is April 10th. At that time, you will submit a template of your menu. Templates can be found under the "Menu Design" tab under templates on my culinary website or you can create your own from scratch.
- The final menu will be due on June 12th. (physical menu handed in)