10 Feb MENU PRESENTATION

Using  what you have learned and researched thus far, the purpose of this  assignment is to use menu development principles and guidelines to  develop a streamlined version of a possible menu you might use for the  style of food service operation you established in the first week of class.  The assignment will be completed in two parts. 

For  the context of explaining your menu decisions, assume you are  presenting your menu to a potential investor or partner who is doubting  your endeavor. You are explaining and justifying your menu decisions.

PART ONE – MENU PRESENTATION

The first part is a presentation of potential menu items you might use. 

• Present  a potential menu page [i.e. PDF] or pages [i.e. PPT] that show at least  3 items in 3 different categories, totaling at least 9 different menu  items. 
   
• In addition to the sample menu page, develop the menu presentation using the following standards:

1. Present basic title page information along with the title of your food service operation. [1 slide]
2. Menu categories are distinct and easily identifiable. [May be 3 slides, not sequential; i.e. separated by the menu items in the category]
3. Menu items  are described to create appeal using accurate descriptive terms and  identifying key ingredients. [May be up to 9 slides, 1 slide per item * 3  items per category –OR– 3 items presented on a single slide for  category]
   • These  slides would represent what would be shown on an actual menu. Each  description should anticipate potential guest questions. For example,  “seafood fettuccine” doesn’t tell them what kinds of seafood are in the  dish, so the description should include each one specifically.
   • Use  “mouth-watering” adjectives when appropriate (tangy, sweet, rich,  smooth, spicy, etc.) and keep in mind truth-in-menu characteristics.
4. Arrange the menu according to menu engineering principles, such as Star vs. Dog vs. Plowhorse vs. Puzzle.
5. Use visual elements to enhance the presentation

Example format: [4 slides per category]

• Category 1 identification slide
  • Prominent Menu Item 1 – Puzzle – describe
  • Highlighted Menu Item 2 – Star – describe
  • Menu item 3 – Plowhorse – describe

PART TWO – MENU EXPLANATION AND JUSTIFICATION

You will  need to explain the major components of the menu, provide justification  for decisions you made related to selecting menu items concerning the  concept and target market, and evaluate how well your proposed design  would create appeal for the user of your service, whether that would be a  customer, guest, or client [i.e., caterer, banquet, noncommercial food  service]. The evaluation should address both positive and negative  attributes and provide a recommendation for improvement with rationalization.

You should explain and support your determination of the following elements with your menu and concept:

• Market research
• Target consumer [demographics, location, etc.]
• Pricing and menu costing
• Influences on pricing

Your  explanation should also highlight a single menu item, preferably what  you feel will be the biggest star of the menu, and evaluate the item  based on five of the following possible aspects:

• Idea evaluation
• Impact on guest experience
• Quality/safety controls
• Estimated cost & pricing
• Promotion opportunities
• Nutritional information [i.e. dietary needs]
• Influence of consumer purchasing patterns [i.e. in a recession, social media trend, holiday season]

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