Developing recipes and Menus :
Why produce new recipes and new menus? There are certainly plenty available through the internet, magazines, TV shows and so on, but this is something that has been happening in kitchens the world over as technology develops, the availability of ingredients spreads, and customer expectations change in terms of dishes and flavour combinations.
While the creator of new recipes may enjoy the experience, it must be clear that the exercise is twofold: to satisfy customer demand and to meet management requirements. Therefore the prime consideration is the cost of the development and whether it going to be cost-effective in terms of selling price. These are considerations for a simple dish development for a restaurant menu, or for a mainline product for a food distributor.
Whatever the reason for the development, it is essential to evaluate the following:
- The cost of the development.
- The effect the change or changes will have on existing products or dishes.
- The ability of the staff to cope with the development.
- Availability of equipment and supplies for ingredients etc. l
- The presentation of the dishes or products to market.
- The format of the menu.
Competitions to develop new products or menus are a good professional development opportunity and can boost staff morale and develop team spirit. Essential considerations in menu planning Prior to compiling menus, there are a number of essential considerations: Location of an establishment – there should be easy access to both customers and suppliers as and when required. A difficult journey can be off-putting, no matter how good the quality of food on offer, and can affect repeat business and profitability. If the establishment is in an area noted for regional speciality foods or dishes, the inclusion of a selection of these on the menu can give extra menu appeal.
- Competition – it is important to be aware of what is offered by competitors, including their prices and particularly their quality. Knowing this information enables an establishment to make decisions about how to compete effectively. l Suitability of a particular establishment to a particular area – a self-service restaurant situated in an affluent residential district, or a very expensive seafood restaurant in a rundown inner city area may not be very successful. .
- Spending power of the customer – a most important consideration is how much the potential customer is able and willing to pay.
- Customer requirements – analysis of dish popularity is necessary and those dishes that are not popular should not stay on the menu. Customer demand must be considered and traditional dishes and modern trends in food fashions need to be taken into account.
- Number of items and price range of menus – it is essential to determine the range of dishes and whether table d’hôte or à la carte types of menu are to be offered. A table d’hôte menu may be considered with an extra charge or supplement for more expensive dishes, or several table d’hôte menus of different prices may be more suitable.
- Throughput – if space is limited, or there are many customers (and control of the time the customer occupies the seat is needed), then the menu can be adjusted to increase turnover, e.g. more self-service items or quick preparation items, or separate service for beverages. Space and equipment. Amount, availability and capability of labour. Supplies and storage – menu planning is dependent on availability of supplies, that is, frequency of deliveries of the required amounts. Storage space & seasonal availability of the foods need to move into account when menus planning happening. l Cost factor – when an establishment is run for profit, the menu is a crucial consideration, but even when working to a budget, the menu is no less crucial. the success of compiling any menu Costing is the crux for that . Nutritional information – there are various initiatives to encourage people to be aware of the relationship between health and diet and also to address the problems associated with obesity. all of These initiatives are include providing the nutritional content information on the menus. This policy will determine the methods the operation will take to: Establish the essential and social needs of the customer. Accurately predict what the customer is likely to buy and how much they are going to spend. Ensure a means of communication with customers. Purchase and prepare raw materials to present standards in accordance with purchasing specifications and forecasted demand. Portion and cost the product in order to keep within company profitability objectives. Effectively control the complete operation from purchase to service on the plate.
Preparation prior to the practical aspects of producing new recipes includes the need to construct a method of recording accurate details of ingredients, their cost, quality and availability. Time needed for preparation, production and yield must be recorded. Space should be available to record comments for several attempts. Evaluation sheets or a process to enable opinions from tasting panels or people consulted should be made available, and should cover flavour, colour, texture, presentation and so on.
Development of the dish :
Having tested and arrived at the finished recipe, staff may need to practise production and presentation of the dish. this may include small & large quantities, depending on the establishment. in all cases, careful recording of all aspects of the operation can help in the smooth-running of the exercise – in particular, basic work study should be observed.Storekeepers, kitchen staff and serving staff got to be briefed, as do the other departments involved, on the time and date of implementation. Of particular importance is how the customer sees the dish. When it's received, it needs to appeal to the senses of sight and smell, even before taste. For this reason, consideration has to be given to presentation early within the development of the concept – what dish are going to be used, what's going to accompany it, are any particular skills needed to serve it? The introduction of a salad bar or sweet trolley to include new dishes can affect the service of the usual dishes. If the clientele require, say, vegetarian dishes, or people of certain cultural or religious groups have special needs, then adaptations could also be necessary to accommodate this within the existing set-up.
Menu design :
The menu is that the prime selling tool of a foodservice operation and thus it should be written to tell and sell. The function of a menu is to tell potential customers what dishes are available and, as appropriate, the number of courses, the choice on the courses and the price. The wording should make clear to the customer what to expect. it may be used to promote specific items like an ingredient in season, children’s menus, reductions for senior citizens, or what's served at particular times etc.
If the menu is printed, the type should be clear and of readable size. If handwritten, the script should be legible so as to create a good impression. Mixing typefaces can be used to achieve emphasis but if overdone is likely to be unattractive to the eye. Emphasis could also be achieved by using boxes on the menu; the menu paper and colour of the print are often carefully contrasted to form certain dishes stand out.
Menu information may appear on boards, computer screens or hand-held electronic devices, as well as printed menus. being able to write interesting descriptive copy is a skill – carefully devised descriptions can help to promote an individual dish, the menu generally and in turn the establishment. Factors to consider include:
- Items or groups of items should bear names people recognise and understand.
- Descriptions should describe the item realistically and not mislead the customer as this has legal implications. Care should be taken therefore within the use of terms like fresh, British or organic.
- Some menus are often built around general descriptive copy featuring the history of the establishment or the local area.
- Alternatively, copy are often based on a speciality dish, which has significant cultural importance to the area or establishment. this may include featuring the person responsible for creating and preparing the dish – especially if the chef is reasonably well known, either locally or nationally. The chef may also have had their recipes featured in the press or have appeared on radio or television – this too may be included in the menu to create further interest. Menus are expensive to produce, but when they are attractive and fulfil the function of informing the customer, they may enhance the reputation of the establishment and increase custom.
Types of menu
À la carte – a menu with all the dishes individually priced. Customers compile their own menu from the dishes offered. Dishes are normally cooked and finished to order.
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