Model menus

zoom

Munier Al Salaq, executive chef, Shangri-La Dubai.

zoom

When food costs rise, resourceful menu engineering is necessary.

Six of the region's chefs talk about the need to consider food costs and market trends when planning menus.

What are the important things to consider when developing a menu?

Munier Al Salaq: The most important thing to do when you set about creating a new menu is to make sure you use creative ideas and concepts and incorporate them into the cuisines while at the same time accounting for the availability of the various ingredients.

Establishing the likes and dislikes of the guests is also very important, as is keeping an eye on upcoming market trends.

It is difficult to consider all of these components at the same time, but this is an exciting part of the decision-making process.

Mauro Seu: You must consider both the operation and the potential market. In particular, how operational constraints such as costs, equipment availability, and skilled labour will affect the final menu selection.

You must also visualise how the menu will appear and what styles would look good and what may be inappropriate for the particular operation. Treat menu planning as what it is the most critical step in defining your concept.

Yyonnick Deniau: Most important is to be different and have unique selling points (USPs) culinary creations that differ from anything that other outlets in your vicinity might already be offering.

Be aware of what you want to sell, what items are high-sellers and what menu items have got the highest profits as these items will be paying your bills.

Fabien Martinez: The outlet itself and its specialty, along with its location, should be considered first.

The target audience also needs to be defined and the offer adjusted towards potential clientele while fitting in with the country's culture.

There is a very technical method for designing a menu called the Omnes' principles, which allows you to offer a balanced menu.

How often do you change the menu and what are the reasons for this?

Nugraha Wardhana: It ultimately depends on the restaurant.

We conduct menu engineering, as we call it, when there is need to revise the composition, price and sales history.

It is also imperative to consider guest feedback and respond to their needs based on their comments.

Martinez: Our menus are changed frequently on a monthly basis and especially at the beginning of each season. In addition, all our five outlets showcase different promotions in order to maintain a high level of interest and to maintain a competitive advantage.

Pravin Bagali: Every three months we change our menu for the specialty restaurants and every six months for in-room dining and our coffee shop.

Print | Email | Discuss this article |

USER COMMENTS (0 COMMENTS)

POST A COMMENT

CLICK HERE TO POST A COMMENT

Add your Comment All posts are sent to the administrator for review and are published only after approval. ArabianBusiness.com reserves the right to remove any comment at any time for any reason. Please keep your responses appropriate and on topic.
Name *
Remember me on this computer
Email *	(Your email address will not be published)
City
Country
Subject *
Comment *
Notify me of further comments
Security Code *
Please click post only once - your comment will not be published immediately.