Chapter 6 - Managing food and beverage pricing. This chapter presents the following content: Menu formats, menu specials, factors affecting menu pricing, assigning menu prices, special pricing situations, technology tools. | Chapter 6 Managing Food and Beverage Pricing 1 Main Ideas Menu Formats Menu Specials Factors Affecting Menu Pricing Assigning Menu Prices Special Pricing Situations Technology Tools 2 Menu Formats The standard menu is fixed day after day. The standard menu is most commonly used. Menu tip-ons are smaller menu segments clipped on to more permanent menus to advertise one or more products. The standard menu can be changed seasonally 3 Menu Formats The Daily menu varies each day. This format is especially popular in some upscale restaurants. The daily menu offers some advantages over the standard menu, for example, management can respond very quickly to changes in ingredient or item prices. Carryovers are less of a problem because any product unsold from the previous day has the potential of being incorporated, often as a new dish, into the next day’s menu. 4 Menu Formats A cycle menu is a menu in effect for a specific time period. The length of the cycle refers to the length of time the menu is in effect. The cycle menu is an effort by management to enjoy the best aspects of the standard (fixed) and daily menus while minimizing their disadvantages. 5 6 Menu Prices When managers use an à la carte menu guests select individual menu items and each menu item is priced separately. With the à la carte menu guests choose individual items they want and are charged only for the items they select. In many parts of the world, including most of Europe, the prix fixe (pronounced “prefix”) menu, is the most common style. With the prix fixe menu guests choose from a pre-determined list of items presented as a multi-course meal. The items included in the meal are then sold at one set price. 7 Menu Specials Regardless of the menu format used, managers can incorporate relatively minor menu changes on a regular basis. This is accomplished through the offering of daily or weekly menu specials; which are menu items that appear on the menu as desired and are then removed when the items are | Chapter 6 Managing Food and Beverage Pricing 1 Main Ideas Menu Formats Menu Specials Factors Affecting Menu Pricing Assigning Menu Prices Special Pricing Situations Technology Tools 2 Menu Formats The standard menu is fixed day after day. The standard menu is most commonly used. Menu tip-ons are smaller menu segments clipped on to more permanent menus to advertise one or more products. The standard menu can be changed seasonally 3 Menu Formats The Daily menu varies each day. This format is especially popular in some upscale restaurants. The daily menu offers some advantages over the standard menu, for example, management can respond very quickly to changes in ingredient or item prices. Carryovers are less of a problem because any product unsold from the previous day has the potential of being incorporated, often as a new dish, into the next day’s menu. 4 Menu Formats A cycle menu is a menu in effect for a specific time period. The length of the cycle refers to the length of time the .
