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?