Menu Revision
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anskhanMenu Revision
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anskhanMENU REVISION
RESPONSIBILITY: F&B MANAGER I EXECUTIVE
CHEF
SUMMARY OF THIS SECTION: PROCEDURE FOR REVISING MENUS.
PROCEDURE:
a) From time to time, recipe changes are necessary to keep pace with the
competition and inflation. The changes are driven largely by customer
demand for the introduction of new items, and by cost increases as well as by
demand, as far as price revisions are concerned.
b) By the 10th of March each year, each Restaurant Manager / Assistant
Restaurant Manager shall prepare a comparison of prices with other
restaurants that compete with his. This comparison will compare restaurants
serving similar cuisine (in this case there should be an item to item
comparison) as well as restaurants serving the same market segment (in this
case the price of an average meal should be compared). The format of the
Price Comparison Statement forms
c) Based on this comparison, prices will be reviewed in March each year.
d) From time to time, the Executive Chef and the F&B Manager shall jointly
prepare a list of possible new items. The Executive Chef shall arrange a
sampling of the new items. The sampling shall include suggested crockery
and cutlery for each item.
e) The sampling shall be attended by the COO, the Executive Director, other
employees invited by the COO and at least 5 persons not employed by the
Company.
f) Each item that is sampled shall be rated on a scale of 1 to 5 and a final list
of items that are acceptable shall be prepared.
g) The Executive Director shall prepare a list of suggested names and
descriptions for each item, in consultation with the Executive Chef and F&B
Manager.
h) The Executive Chef shall send the detailed recipe to the Food & Beverage
Controller who shall calculate the food costs and send it to the Unit Head who
shall send it to the COO along with a suggested selling price.
i) The COO shall approve the names, descriptions and selling prices for each
item and send all the papers including recipes, costing, pricing, names etc. to
the Sales & Marketing Manager, the F&B Manager and the Manager -
Operations & Systems.
j) The Sales & Marketing Manager shall co-ordinate the preparation of a new
menu in conjunction with the Unit Head. The positives of the menu card shall
be approved by the COO and the Executive Director after which, the Unit
Head shall place a print order with the Purchase Department.
k) The Manager Operations & Systems shall co-ordinate with the Executive
Chef and the F&B Manager to prepare a detailed sheet (see Annexure-20) for
each item to be included in the Recipe Bank. He shall obtain the signature of
the Executive Chef on each sheet and shall send one copy of each sheet to
the Unit Chef each restaurant. He shall also send a covering note mentioning
the effective date of the new menu.
I) He shall be responsible for ensuring he shall obtain a written confirmation
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from the Unit Chef that the copy is appropriately filed in the Recipe Bank. He
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shall, each month, forward a list of all recipe changes that have been made to
the Quality Assurance Inspectors who shall check the Recipe Banks to see
that they are updated each month.
m) The recipe sheet for each item that is being discontinued will be returned
be each restaurant to the Manager Operations & Systems who will destroy all
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copies except one, which will be filed for future reference.
n) The Manager O&S shall also inform the Accounts Department, the
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Restaurant Manages and the EDP Department of the changes and the
effective dates so that they can take necessary action.
o) The Restaurant Manager I Assistant Restaurant Manager will order the
new menu cards from the Purchase Department so that they are delivered
one day before the effective date. On the morning of the effective date, the
Restaurant Manager I Assistant Restaurant Manager shall collect all the old
menus cards and send them back to the Sales & Marketing Manager who will
destroy all copies except for one which shall be filed for future reference.
p) The EDP Department will arrange for its representative to visit each outlet
and change the menu masters to reflect the new items and prices.
q) The Unit Chef wilt prepare the new items, which will be tasted by the
service staff. The Restaurant Manager I Assistant Restaurant Manager will
also explain the best ways to promote the new items
