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.
CRITERIA FOR MENU DESIGN:
INTRODUCTION/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.
CRITERIA FOR FOOD DESIGN:
You will be required to use 1/2 of the recipes from your class in each category listed below. The remaining recipes will be attained through your research of your particular cuisine via the web. Use restaurant examples that I’ve posted on the web lab or choose your recipes from popular food sites listed on my web page which can be accessed through a link via the web lab. Remember to put PRICES and DESCRIPTIONS for each menu item. Prices will be determined by the style of food you’re serving along with the location of your restaurant.
FOOD CATEGORIES:
· 2 Yeast Dough’s
· 2 Tarts
· 4 Pies
· 2 Cobblers
· 4 Cakes
· 4 Crepe Dishes (Sweet or Savory)
· 4 Quick Breads
· 2 Beverages (Exotic coffee, teas, espresso, etc…)
CHECK POINT:
The first check point is on Friday, March 8th (via Canvas). At that time, you will upload on Canvas your summary 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 on Friday, April 12th (via Canvas). At that time you will submit a template of your menu. Templates can be found under the "Menu Design" tab under templates on this website or you can create your own from scratch. Either way, I need to see a physical template.
The final menu will be due on Friday, June 14th.
Be sure to put your best effort into this project. It will be obvious who works hard on this and who doesn’t. The grading bar is set by past projects and by you. Be creative and innovative when designing this project. Use graphics when necessary and most of all, “Have Fun”…
INTRODUCTION/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.
CRITERIA FOR FOOD DESIGN:
You will be required to use 1/2 of the recipes from your class in each category listed below. The remaining recipes will be attained through your research of your particular cuisine via the web. Use restaurant examples that I’ve posted on the web lab or choose your recipes from popular food sites listed on my web page which can be accessed through a link via the web lab. Remember to put PRICES and DESCRIPTIONS for each menu item. Prices will be determined by the style of food you’re serving along with the location of your restaurant.
FOOD CATEGORIES:
· 2 Yeast Dough’s
· 2 Tarts
· 4 Pies
· 2 Cobblers
· 4 Cakes
· 4 Crepe Dishes (Sweet or Savory)
· 4 Quick Breads
· 2 Beverages (Exotic coffee, teas, espresso, etc…)
CHECK POINT:
The first check point is on Friday, March 8th (via Canvas). At that time, you will upload on Canvas your summary 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 on Friday, April 12th (via Canvas). At that time you will submit a template of your menu. Templates can be found under the "Menu Design" tab under templates on this website or you can create your own from scratch. Either way, I need to see a physical template.
The final menu will be due on Friday, June 14th.
Be sure to put your best effort into this project. It will be obvious who works hard on this and who doesn’t. The grading bar is set by past projects and by you. Be creative and innovative when designing this project. Use graphics when necessary and most of all, “Have Fun”…
