Friday 9 December 2011

HTF 225 : CHAPTER 10 – MERCHANDISING THE MENU

·         Merchandising – the presentation of a product to the appropriate market at the right time in an organized and attractive display.
DISPLAYING ADDITIONAL INFORMATION ON THE MENU
·         Additional information on a menu is practical information that is provided to customers to better serve and accommodate them.
Ø  A list of credit card accepted by the establishment
Ø  The hour operation
Ø  The address and phone number of the restaurant
Ø  Catering information
Ø  Take out service
Ø  Banquet accommodation
Ø  Gift shop information
Ø  Local tourist attractions
Ø  Information about other locations if the property is part of chain
Ø  History of the property itself
LISTING LIQUORS
·         Give the brand name
WINE LIST
·         A large wine selection should be presented on a separate wine list
APPETIZERS
·         Should be listed before soup on the menu
·         Good copy that is easy to read will aid in selling appetizers
SALADS
·         Salads should be listed after the appetizers and the soups
·         Salads like appetizer should be set in readable type and should be given appropriate descriptive copy
LOW – CALORIE ITEMS
·         A low – calorie fruit salads might be listed under salads, listing the assortment of fruits in the descriptive copy
STEAKS
·         Steaks require descriptive copy for better merchandising on a menu
·         Steaks are one of the most expensive items on a menu and should be described well and placed on the right-hand side of the menu
SEAFOOD
·         Seafood like steaks should be listed in large, easy to read type and should have adequate descriptive copy
SANDWICHES
·         Sandwiches also should have good descriptive copy in easy to read type
DESSERTS
·         Dessert can be listed in two ways :
Ø  To clearly list dessert with descriptive copy after entrees on the menu
Ø  To have separate dessert menu that may also include after dinner drinks and specialty coffee and teas
TAKE OUT SERVICE
·         Prepare a separate take out menu
·         Give proper descriptive copy in readable type, prices, portions and packaging
SPECIALS
·         There can be two types specials on a menu :
Ø  The one for which the restaurant might be well known
Ø  The type that generates high profit

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