Menu Development process

• Market and client requirements

• Profitability Vs cost

• Availability & quality of products, seasonality

• Production capabilities & limitations

• Expertise of staff

• Control

• Variety & balance, nutrition

• Holding & transport capability

Market Needs

• Time restraints

• Price range

• Featured concept

• Degree of showmanship & entertainment

• Amenities & comforts

• Type of service desired

• Menu expectations

Costs

• Food cost

• Labour cost

• Showmanship cost

• Equipment cost

• Holding & Transportation cost

Buffet cost control

• Increase profit margins by reducing costs

• Reducing pilferage & controlling labour

• Buffet production planning, pre-costing

• Determining actual cost

• Controlling waste by using pre-portioning, proper service equipment and trained service staff

• Minimising leftovers & recycling where possible

• Setting price

Production order

• Buffet item

• Portion size & cost of each item

• Planned portions

• Yield factor

• Acceptance factor

• Raw quantities to be purchased

• Portions consumed & left over

Sample Menus

SAMPLE BREAKFAST MENU

CHILLED APPLE / ORANGE JUICEVARIOUS QUALITY CEREALSGRAPEFRUIT SEGMENTSFRESH FRUITPORRIDGE (CAN BE PRE-ORDERED)FULL ENGLISH BREAKFAST

LOCAL PORK SAUSAGEGRILLED BACONFRIED OR SCRAMBLED EGGGRILLED FRESH TOMATOFRESH MUSHROOMSBAKED BEANSFRIED BREAD or HASH BROWN

ORBAKED BEANS ON TOASTPOACHED EGGS ON TOASTSCRAMBLE EGGS ON TOASTBOILED EGGS

TOAST (WHITE / WHOLEMEAL)TEA / COFFEE

Tea Party

Presentation: X’mas Theme