TCHT1-UC 3240 Lecture Notes - Lecture 2: Club Sandwich, Brand, Contribution Margin
19 May 2016
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Internal planning priorities i) ii) iii) iv) v) vi) vii) viii) Volume and profit how big does your restaurant, kitchen, menu has to be to support that volume: consider establishment"s concept ix, menu must fit concept brand & customers expectations, determine # of menu classifications, entree main courses hot or cold, house specialities, appetizers starters first course hot/cold, soups can be included as an app, salads entree salad or side, desserts, beverages traditional coffee, tea, separate menu for cocktails, wine, beer or other alcoholic beverages, consider potential menu items, for other operations that already have a menu, look at mix, drop unpopular, unprofitable, or difficult to prepare, food trends, select specific menu items includes tastings, pricing, roi, costs, select entrees first (customer decisions about where to eat based on entree, establishes the cuisine of the restaurant) i) ii) iii) iv) v) vi) vii) viii)
