Chapter 10 Merchandising the Menu Merchandising Merchandising the
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![Merchandising Cont’d • Listing Liquors: brand name should be given; options should be listed Merchandising Cont’d • Listing Liquors: brand name should be given; options should be listed](https://slidetodoc.com/presentation_image_h/1cf90c41e2a7351e567bbfc3a3cb22a0/image-3.jpg)
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![Evaluating the Sales Menu • Special Occasions menu is evaluated for: ▫ ▫ ▫ Evaluating the Sales Menu • Special Occasions menu is evaluated for: ▫ ▫ ▫](https://slidetodoc.com/presentation_image_h/1cf90c41e2a7351e567bbfc3a3cb22a0/image-6.jpg)
- Slides: 6
![Chapter 10 Merchandising the Menu Chapter 10: Merchandising the Menu](https://slidetodoc.com/presentation_image_h/1cf90c41e2a7351e567bbfc3a3cb22a0/image-1.jpg)
Chapter 10: Merchandising the Menu
![Merchandising Merchandising the presentation of a product to the appropriate market at the Merchandising • Merchandising: the presentation of a product to the appropriate market at the](https://slidetodoc.com/presentation_image_h/1cf90c41e2a7351e567bbfc3a3cb22a0/image-2.jpg)
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 Contd Listing Liquors brand name should be given options should be listed Merchandising Cont’d • Listing Liquors: brand name should be given; options should be listed](https://slidetodoc.com/presentation_image_h/1cf90c41e2a7351e567bbfc3a3cb22a0/image-3.jpg)
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 Contd Steaks consider cut thickness size portion and the manner in which Merchandising Cont’d • Steaks: consider cut, thickness, size, portion and the manner in which](https://slidetodoc.com/presentation_image_h/1cf90c41e2a7351e567bbfc3a3cb22a0/image-4.jpg)
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 Contd Desserts Can be listed after entrées or on a separate menu Merchandising Cont’d • Desserts: Can be listed after entrées or on a separate menu](https://slidetodoc.com/presentation_image_h/1cf90c41e2a7351e567bbfc3a3cb22a0/image-5.jpg)
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 Evaluating the Sales Menu • Special Occasions menu is evaluated for: ▫ ▫ ▫](https://slidetodoc.com/presentation_image_h/1cf90c41e2a7351e567bbfc3a3cb22a0/image-6.jpg)
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