Menu Planning and Design

Menu planning and design is a critical aspect of food and beverage cost control policies and procedures. This process involves creating a well-structured menu that not only appeals to customers but also helps in managing food and labor costs. In this explanation, we will discuss key terms and vocabulary related to menu planning and design.

1. Menu Engineering: Menu engineering is a systematic approach to creating menus that considers both the psychological and economic factors that influence customers' choices. It involves analyzing the popularity and profitability of menu items to optimize their placement and pricing. 2. Menu Psychology: Menu psychology is the study of how various design elements and language choices can influence customers' perceptions and decisions. This includes factors such as menu layout, font size, color schemes, and descriptions of dishes. 3. Menu Item: A menu item is a specific dish or beverage listed on a menu. Each item should have a clear and concise name, description, price, and any relevant dietary information. 4. Menu Cover: A menu cover is the protective covering that houses the menu. It can be made of various materials, such as paper, plastic, or leather, and can be customized with the restaurant's logo or branding. 5. Menu Layout: Menu layout refers to the physical arrangement of menu items on the page. There are several common layouts, including vertical, horizontal, and sectional. 6. Vertical Layout: A vertical layout arranges menu items in columns, typically listed from appetizers to desserts. This layout is easy to read and can help customers quickly find what they're looking for. 7. Horizontal Layout: A horizontal layout arranges menu items in rows, typically listed by category, such as salads, sandwiches, and entrees. This layout can make it easier for customers to compare items within a category. 8. Sectional Layout: A sectional layout divides the menu into distinct sections, such as breakfast, lunch, and dinner. This layout can help customers navigate the menu and make decisions based on the time of day or occasion. 9. Menu Description: A menu description is a brief summary of a dish or beverage that appears on the menu. It should accurately reflect the ingredients, flavors, and preparation methods of the item. 10. Dietary Information: Dietary information includes any relevant details about a menu item's ingredients or preparation that may be important to customers with dietary restrictions. This can include details about allergens, vegan or vegetarian options, and gluten-free or low-carb options. 11. Menu Price: A menu price is the cost of a menu item, typically listed in dollars and cents. Prices should be clearly displayed and easy to read, with no hidden fees or charges. 12. Cost of Goods Sold (COGS): Cost of goods sold (COGS) is the total cost of all ingredients and materials used to create a menu item. This includes the cost of food, beverages, and any disposable items, such as plates or cups. 13. Menu Engineering Matrix: A menu engineering matrix is a tool used to analyze the popularity and profitability of menu items. It plots each item on a graph based on its sales volume and contribution margin, dividing items into four categories: stars, plow horses, puzzles, and dogs. 14. Stars: Stars are menu items that are both highly popular and highly profitable. These items should be prominently featured on the menu and priced appropriately. 15. Plow Horses: Plow horses are menu items that are highly popular but have a low contribution margin. These items may need to be re-engineered to increase profits or removed from the menu entirely. 16. Puzzles: Puzzles are menu items that have a high contribution margin but low sales volume. These items may need to be promoted more heavily or repositioned on the menu. 17. Dogs: Dogs are menu items that are both unpopular and have a low contribution margin. These items should be considered for removal from the menu. 18. Contribution Margin: Contribution margin is the difference between the selling price of a menu item and its COGS. This metric helps determine the profitability of each menu item. 19. Markup: Markup is the difference between the COGS and the selling price of a menu item. This metric helps determine the profitability of each menu item. 20. Portion Control: Portion control is the practice of measuring and controlling the amount of food and beverages served to customers. This helps ensure consistency in the quality and quantity of each menu item and can help manage food and labor costs. 21. Specials: Specia