Your Menu

4

Video # 1

PART A:

Creating a menu is an important step for your new restaurant.

This video gives you an overview of things you need to consider.

Eventually, you will be creating a menu for your restaurant. It will be graded using this 📋RUBRIC.

Your menu must contain four sections: Appetizers, Soup/Salads, Entrees, Desserts

Each section must contain at least two choices.

One item will be your Signature Dish.

Your signature dish is what your restaurant will be known for or what you, as a chef, will be known for.

Put your menu choices on this 📜 menu planner graphic organizer.

🌟Steps to complete:

Brainstorm dishes for your menu. Remember that you need multiple choices for each of the specified categories.
Select one item to be your "Signature Dish". Label it with a ⭐ .
Complete the 📜 graphic organizer and turn it into the Google Classroom Assignment: Google Classroom Assignment: Part 4A: Your Menu

There is nothing wrong with following an existing recipe, but what if you come up with something better.

You'll want to share it with other employees in your restaurant.

You'll have to know how to correctly format your recipe so other people can easily follow it and have success every time.

Mrs. Lang will lead you in reading this article: How to Write a Recipe.

🌟Steps to complete:

Answer Mrs. Lang's questions about the reading.
Write a recipe for your Signature Dish. You will be graded using this 📋 RUBRIC.

Here is an example of the cinnamon roll recipe that you broke down with Mrs. Lang to help you format your own recipe.

📂Submit your recipe to the Google Classroom Assignment: Part 4A: Your Menu

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Video #3

PART B:

When making a menu, you have to calculate a price for each dish you serve.

This price has to be enough to give you the amount of profit you need without turning off potential customers.

When you buy ingredients for your recipe, you usually are buying more than you need. So you have to figure out how what fraction of the total cost is actually needed for your recipe. Yes, you have to do math.

Things to consider when costing a recipe:

Always keep 3 places after the decimal ↣ Write 2.351 instead of 2.35
Always round up (no matter the number) ↣ 0.34532 ⇒ 0.346
Always convert to weight measurements ↣ 2 cups flour = 9 ounces

Dr. Landry will explain how to cost a recipe.

🌟Steps to be completed:

Complete Dr. Landry's assignment for price costing.
Find the cost for your signature dish. Use this costing 📜 TEMPLATE.

📂Submit to your STUDENT WORK FOLDER (part 4)

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PART C:

Estimate the cost of each item on your menu. You can use AI if you like.

(Remember what you will be graded using this 📋 RUBRIC)

AI can calculate food costs easily.

Go to Chatgpt.com and type in a prompt like the example below.

Note: You will have to add missing ingredients individually or deduct ones that aren't in the given recipe. (Or you can find the cost of separate ingredients and add them up.

Remember that the serving cost is 30% of the menu price. (Divide the serving cost by 0.30)

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Video # 2

PART D:

Once you know what items will go on your menu, you need to start thinking about what the menu will look like.

How you put your physical menu together, is very important. Customers can be influenced in their decision making. Designing a good menu not only requires artistic skills but strategy as well.

Here is more about menu psychology: https://aaronallen.com/blog/the-psychology-of-menu-design

Mrs. Lang will lead you in reading this article: The Psychology of Menu Design: Reinvent Your 'Silent

Salesperson' to Increase Check Averages and Guest Loyalty

🌟Steps to complete:

Answer Mrs. Lang's questions about the reading.
Create your menu in Canva.

📂 Submit to Google Classroom Assignment Part 4D: Menu Design (Remember what you will be graded using this 📋 RUBRIC)

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