{"id":1105,"date":"2021-01-10T11:44:49","date_gmt":"2021-01-10T10:44:49","guid":{"rendered":"https:\/\/www.philodex.com\/menu-compilation\/"},"modified":"2021-02-07T20:59:36","modified_gmt":"2021-02-07T19:59:36","slug":"menu-compilation","status":"publish","type":"page","link":"https:\/\/www.philodex.com\/en\/menu-compilation\/","title":{"rendered":"Menu compilation"},"content":{"rendered":"

The compiling of a menu is one of the most important jobs of a caterer and there are a number of factors that must be taken into consideration before any menu is written. The aim is to give the customer what he wants and not what the caterer thinks the customer wants. In general, it is better to offer fewer dishes of a good standard rather than having a wide choice of dishes of mediocre quality.<\/p>\n

It is necessary to make certain that menu terms are expressed accurately so that the customer receives exactly what is stated on the menu. For example, \u201cPate Maison\u201d must really be home-made pate, not factory-made. If \u201cFried Fillet of Sole\u201d is offered on the menu the fish must be Sole, and if an 8 oz Rumpsteak is stated on the menu as the portion size, then it must be 8 oz raw weight. And you should make sure you have a sufficiant amount on stock. If the sole is advertised as \u201cfried\u201d and the steak as \u201cgrilled\u201d then these processes of cooking should be applied to.<\/p>\n

If the Soles are stated to be Dover Soles and the steak as Rumpsteak then the named food must be served. Likewise if the Sole is states to be served with a Sauce Tartare and the Rumpsteak with Sauce B\u00e9arnaise then these sauces should be served according to the description. The description on the menu should indicate the appropriate quality, size, preparation and composition of the dish.<\/p>\n

There is so much that goes into creating a menu<\/h5>\n
You want it to be admirable and representable<\/h5>\n

\"Speisekarte \"Kaffeekarte\" \"Speisekarte<\/p>\n

\"Musterspeisekarte\" \"Musterspeisekarte\"<\/p>\n

Musterkarte – Paulaner EN\/RU<\/a><\/strong><\/em><\/p>\n

Musterkarte –<\/strong> Hacker Pschorr EN\/CH<\/a><\/strong><\/em><\/p>\n

Utilize how the human brain perceives the different elements of your menu. In other words, you might want to learn about menu psychology. The challenge is that there are so many ways, occasions and types of businesses and contents \u2013 and to find the best solution for a specific operation.<\/p>\n

Classic \u2013 High End Restaurant \u2013 Brewhouse \u2013 Caf\u00e9 – Bar …<\/strong>
\nStyle \u2013 Format \u2013 Colours \u2013 Bords \u2013 Outside \u2013 Inside \u2026<\/strong><\/p>\n

One part is to cast a beautifully designed and colourful cover that reflects the purpose of your business \u2013 the more difficult part is to compile the content of your menu.<\/p>\n

Kind of menu<\/h5>\n

It must be clearly understood what kind of menu is required, whether a special party menu, table d\u2019h\u00f4te or \u00e0 la carte.<\/p>\n