Chapter 10 Merchandising the Menu Merchandising Merchandising the
- Slides: 6
Chapter 10: Merchandising the Menu
Merchandising • Merchandising: the presentation of a product to the appropriate market at the right time in an organized and attractive display. • It is important to list additional pertinent information, such as liquors and wines, appetizers, salads, steaks, seafood, sandwiches, desserts, take-out service and specials. • Additional information on a menu might include: a list of the credit cards accepted by the establishment; the hours of operation, the address, phone number, and e-mail address of the restaurant; professional association memberships; catering information, take-out service, and banquet accommodations. Fundamentals of Menu Planning 3 rd edition. (Mc. Vety, Ware and Ware) John Wiley & Sons, Inc. © 2009
Merchandising Cont’d • Listing Liquors: brand name should be given; options should be listed in the order in which they are consumed at mealtime • Wine Lists: large selections should be presented on a separate menu • Appetizers: should be listed before soups; the number of appetizers should increase as the number of entrées increase • Salads: listed after appetizers and soups Fundamentals of Menu Planning 3 rd edition. (Mc. Vety, Ware and Ware) John Wiley & Sons, Inc. © 2009
Merchandising Cont’d • Steaks: consider cut, thickness, size, portion and the manner in which it is prepared • Seafood: list how the seafood is prepared and served • Sandwiches: if a specialty item, they should be listed with entrées. • Specials: two types ▫ What the restaurant is known for ▫ Profit generators Fundamentals of Menu Planning 3 rd edition. (Mc. Vety, Ware and Ware) John Wiley & Sons, Inc. © 2009
Merchandising Cont’d • Desserts: Can be listed after entrées or on a separate menu • Take-out Service: presented on a separate menu Fundamentals of Menu Planning 3 rd edition. (Mc. Vety, Ware and Ware) John Wiley & Sons, Inc. © 2009
Evaluating the Sales Menu • Special Occasions menu is evaluated for: ▫ ▫ ▫ ▫ Print Balance Variety Composition Descriptive Copy Listing of Items Color Fundamentals of Menu Planning 3 rd edition. (Mc. Vety, Ware and Ware) John Wiley & Sons, Inc. © 2009
