1. Menu
A menu helps you plan, organise, operate and control the kitchen. It serves as a mirror of your establishment. Here are some of the types of menus:
A la carte – This is when there are separately-priced items on the menu.
Table d’Hote – This is a single-priced complete meal or a group of items.
Du Jour – Means “of the day”. Examples are fish specials or soup of the day. This is normally given with the a la carte menu.
Limited – Usually for quick service restaurants and cafés where the selections are few.
Cyclical – Institutional foodservice menu that’s offered and repeated for a certain period ranging from 7 to 14 days.
California – Offers a wide range of choices. Items are printed on a menu folder and are available the whole day.
Developing the menu
Here are some tips on how to ensure your menu stays appealing.
- Redesign your menu regularly to keep up with the times.
- Include comfort food and traditional or ethnic food.
- Make your menu more appealing and impactful by getting creative.
- Keep it delicious and play with flavours.
- Make it healthy and nutritious.
- Go for variety.
- Provide value for money, as good food need not be expensive.
2. Methods
Food preparation methods should be standardised to ensure safety, consistency and quality. Observe appropriate cooking principles and methods in composing the dish. For a more complete discussion, read the module Basic Techniques & Modern Conveniences.