Discussion 1
How many types of menus were you aware of before reading this chapter?
Before reading through the required readings and conducting the research, I was not aware of the different types of menus that are available. Throughout my life, I always thought the design and type of menu were all dependent on the foodservice operator’s discretion and preference. I am therefore surprised to learn that even the menus follow specific guidelines and that they fall under different categories.
Do you think all recipes should be standardized? If so, why?
A standardized recipe has several advantages associated with it. Therefore, I believe that all recipes should be standardized. One of the reasons for advocating for a standardized recipe is cost control. Foodservice operators who are working with a standardized recipe find it easy to monitor the costs associated with the preparation of the standard dishes. When there are fluctuations, the standard recipes make it easy for them to adjust accordingly. Another reason for advocating for a standardized recipe is to ensure the consistency of the food as it is being made in the kitchen. Standard recipes provide a uniform method of making the food, and this ensures that uniformity is achievable (Bowie et al., 2016).
What factors other than kitchen procedures should a chef examine when looking for ways to control food costs
Since restaurant margins are very slim, controlling food costs is a significant issue of consideration for all chefs. One of the factors of consideration when controlling food costs is keeping track of the portion size. The most straightforward precautions can go a long way in attaining the foodservice operator’s goals. Another factor of consideration is reducing wastes. Ensuring all the resources are utilized as efficiently as possible should be one of the chef’s top priorities. Finally, balancing the menu also helps in regulating the cost of inputs and, ultimately, food costs (McDougall & Tess, 2010).
References
Bowie, D., Buttle, F., Brookes, M., & Mariussen, A. (2016). Hospitality marketing. Taylor & Francis.
McDougall, A & Tess, R. (2010). Tips and Tools for Controlling Your Food Cost. Star Chefs Magazine. Retrieved from https://www.starchefs.com/cook/business-tips/controlling-restaurant-food-cost
Discussion 2
When you dine out, do you read a menu in any special way? For example, do you go to all items that are less or more expensive?
When I go to dine out, I go through the menu page by page. Even though I may not be in a position to afford some of the meals on the menu, I like expanding my knowledge and getting to know the options that are available for me to choose from. It is always interesting to look at the meals that the different restaurants offer then compare these with the meals provided at my frequent joint. I am a huge lover of cold deserts like Salted caramel choc pots, and Individual summer puddings. Therefore, I am always curious to find out what kind of deserts that the restaurant provides before I place my order. As a ‘foodie,’ I like to have specific foods and match them with particular deserts.
How important is the menu in picking the food choice?
The design, presentation, and location of the menu affect how an individual pick their meals. This is referred to as menu psychology (Rhodes & Pufahl, 2010). When picking my choice, I tend to look deeper into the information provided in the menu. Menus that offer more information about a meal, including images of the meal, tend to be more convincing in meal selection as compared to those that have limited information. Additionally, the price quote one menu for the different meals is also a vital factor of consideration, especially for persons like myself, who are just trying things out. Finally, I have not memorized the menu of any of the restaurants that I have visited. By memorizing the menus, I will be tempted to stick by one meal that I may consider to be the best among them all. However, I prefer trying different types of meals. For that reason, I avoid memorizing menus of any of the restaurants I have visited.
References
Rhodes, N. C., & Pufahl, I. (2010). Foreign language teaching in US schools: Results of a national survey. Washington, DC: cal.