SOP for Kitchen Menu Planning and Design

SOP Number: Kitchen / F&B Production SOP – 10

Department: Kitchen / Food Production - Menu Planning and Design.

Date Issued: 21-Sep-2018

Time to Train: 30 Minutes

Purpose of this SOP:

To create menus that match the restaurant’s concept, guests’ expectations and the organization business goals. The Chefs / Kitchen Staff should only source quality, seasonal produce that ensures consistency for the selected menu.

The Executive Chef and F&B Manager / Director should be responsible to plan and design the restaurant menu in a systematic manner and to ensure a consistently high guest expectation and the business goals. The hotel management should develop and implement written menu planning and design to ensure the same is implemented correctly throughout all the F&B outlets.

Kitchen Menu Planning and Design Standard Procedures:

1) How to ensure menu planning adequately reflects the concept and style of the restaurant?

  • Menus are planned in a timely manner, taking into account financial and customer requirements.

  • Managers and employees are involved in the menu planning process.

  • Menus enhance the projected image of the restaurant and overall concept.

  • Customer volumes, logistics and style of service should be always considered.

2) How to address the expectations of the customer appropriately while planning the menu?

  • The restaurant menus should be well presented and customer friendly.

  • Menus should always offer variety and appeal to a broad range of tastes.

  • Special dietary needs are adequately catered for.

  • Menu items are nutritious, well- balanced and reflect current healthy eating trends.

  • Menus avoid repetition of ingredients.

3) Consider production capabilities and purchasing power to obtain quality ingredients.

  • The chef should consider the seasonality and availability of items when planning menus.

  • All kitchen staff should have the required skills/knowledge to confidently and consistently produce dishes to a high standard.

  • Kitchen storage and production resources for the items selected should be sufficient.

  • Ideally, all dishes should be represented by a standardised menu card.

4) How to ensure business financial goals are incorporated while menu planning?

  • Effects on food cost and profit margins are addressed.

  • Potential effects of new menus on average guest spend is explored.

  • Menus are designed that achieve gross margin and profitability targets.

  • Menu planning adequately balances innovation and creativity with financial logic. 

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. Who is responsible to check and develop the menu for the hotel/restaurant?

Q3. How to address the guest expectations while menu planning?

Q4. What is the importance of creating a customer friendly menu?

Q5. How to ensure the business financial goals are incorporated while planning and designing the menu?


 

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