Learning objective of the project:
Learn how to apply the menu planning process and understand the connection it has to the restaurant’s marketing plan, financial management, and it’s daily operations.
Review and understand the concepts of menu design tactics and pricing methods.
Understand the techniques/terms of menu evaluation and engineering.
Perform effective writing skills for menu item descriptions.
Use these as resources for this assignment :
OVERVIEW: Create and describe a “new” restaurant concept you want to develop for the purpose for this class (this should NOT be already in existence). [This should be a 2 page, 800 word count, double-spaced, 1” margins, w/ 12 pt font]
1) Review Chapter 8 power point from text,
2) Review “Menu Planning” power point for an additional reference for this project.
3) Notice the similarities and the key points in regard to the menu planning process steps.
Write up your PROCESS TECHNIQUE to develop your menu (follow the steps of the menu planning process, presented in the power points and the tips given in your textbook).
Create your MENU in a power point w/ pictures or a word document. This should be complete with the menu items, descriptions, prices, etc. Make sure to be specific with your placement and where items are located (inside top left vs. inside bottom right). Try to pre-determine you Stars, Plow Horses, Dogs, and Puzzles (see page 230)…and this should help you in placement. Make sure to denote healthy choices, raw products, gluten-free, etc.
This is a visual and creative assignment (overall look will be 30%, content 30%, and placement 20%, and creative concept 20%.) Total points: 100 points
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