Food Ops Prelim 2
menu design - resources inputs
(1) FF&E (2) human (3) product
menu descriptors - brand
(1) a cross-promotion with a related brand that carries its own important associations makes the menu item more attractive (2) e.g. black angus beef burgers, jack daniel's BBQ ribs
what are the 7 menu types?
(1) a la carte (2) table d'hôte/prix fixe (3) banquet/catering (4) grazing/tasting/tapas (5) menu-board (6) cyclical menu (7) static menu
gravity model
(1) aggregate local demand (2) good for non discretionary spending (e.g. supermarkets) (3) based on the notion of stores of varying sizes, offerings, and other objective/subjective dimensions "pulling" potential customers (4) the greater the pull a given store has on the potential consumers residing in its relevant local service area, the more-compelling a shopping option such a store represents to those consumers (5) the greater the pulling power, the greater the opportunity to convert sales potential into actual sales
what should you keep in mind about zoning?
(1) alcohol - state regulations (2) signage (3) parking (4) permitted usage
menu descriptors - nostalgic
(1) alluding to past time periods can trigger happy memories of family, tradition, and nationalism (2) e.g. old world italian, legendary chocolate mousse pie, nana's favorite chicken soup, etc.
analog model
(1) based on existing store data (2) look for a similar store that exists in the local area or a similar area as a point of comparison (3) models new-store sales by likening the site's relevant local environment as closely as possible to the relevant local environments of existing stores, and then use the sales experience of such analog stores as modeling bases for the site in question
what are the 3 costs associated with inventory?
(1) capital costs (2) possession costs (3) facility costs
sunk cost effect
(1) consumers feel compelled to use products they've paid for to avoid feeling that they've wasted their money (2) people are more likely to consume a product if they are aware of its cost
regression model
(1) equation based approach (2) used in retail situations where the company cannot employ another model (3) essentially finds a line of best for through all the data points which determined the coefficients of the regression equation in the first place
what are the four key factors and mechanisms for deterring product adulteration?
(1) factor: severe price pressures mechanism to deter: deferred payment contracts (2) factor: short-term opportunism mechanism to deter: deferred payment contracts (3) factor: asymmetric information and cultural difference mechanism to deter: communication/collaboration/cooperation (4) factor: government corruption and ineffectual legal system mechanism to deter: public exposure/humiliation
what are the 2 categories of alcoholic beverages? what beverages make up these categories?
(1) fermented - wine: red, white, sparkling - beer - cider (2) distilled beverages - what or clear goods (gin, vodka, rum, etc.) - brown goods (scotch, bourbon, whiskey, etc.) - cordial/liqueur (triple sec, cointreau, grand marnier)
why serve alcohol?
(1) fill dayparts (2) almost automatic increase in average check (3) integral part of satisfying dining experience
what are the 4 types of menu descriptors?
(1) geographic (2) nostalgic (3) sensory (4) brand
what are the 3 retail sales forecasting models?
(1) gravity model (2) analog model (3) regression model
menu types - menu board
QSR/fast-casual menu board
sous chef
a restaurant's second in command
hors d'oeuvre
a small savory dish served in advance of a meal
menu types- static menu
doesn't change
truth in menu - size
e.g. "large" east coast oysters must, by law, contain no more than 160-210 oysters per gallon
truth in menu - origin
e.g. colorado lamb, washington apples, etc.
BOH (back of the house)
the kitchen, also, the kitchen staff
truth in menu - preparation style
(1) grilled, sautéed (2) homemade: product prepared on premise (3) fresh: cannot be frozen, canned, dried
menu design - market inputs
(1) guest (2) competitive set (3) seasonality (4) location
par stock influencers
(1) how much you use (2) perishability (3) supply you have (4) discount (5) storage capacity (6) delivery frequency
menu descriptors - sensory
(1) if labels accuracy describe the tastes, smell, and mouth-feel of the menu item, then the customers will be more able to picture themselves eating it (2) e.g. chocolate velvet ice cream
food specs
(1) is an accurate quality description (e.g. grade, NAMP) (2) has observable features where possible (size, color, marbling of meat) (3) contains realistic and practical components (4) provides calls and simple descriptions (understood by all involved) (5) is based on readily available products (6) should be available from more than one supplier (7) must include an element of flexibility (decisions to vary from specs made by management, not purchasing agent)
menu descriptors - geographic
(1) labels that claim to reproduce the same flavors that are specifically found in geography areas (2) e.g. southwestern tex-mex, london fish and chips, country peach tart, etc.
how can restaurants prevent theft?
(1) managers should manage end of shift cash out (2) manage location of tip jar (3) physical inventory should be done by manager or third party, not a bartender (4) review daily comps (5) enforce open drawer/no sale policy (6) require receipts for each order (7) manage the process of beverage pours
what are the 5 categories of inputs to menu design?
(1) market (2) concept (3) style (4) resources (5) business
declining markup strategy (contribution margin pricing)
(1) markup the most expensive bottle of wine least (2) do not mark anything up by less than or equal to 1
truth in menu - health benefits
(1) must align with FDA guidelines (2) e.g. "heart healthy", low sodium, low fat, low cholesterol, etc.
what are the qualities necessary for an area designated to receive and inspect goods?
(1) near the loading dock (2) scales (3) tables or counter space (4) proper lighting (5) hand truck (6) thermometer (7) sink (8) ruler (9) access to refrigeration/freezer
what are the key things to remember when negotiating a lease?
(1) negotiate your rent (2) renewal and early termination options (3) non compete clause (e.g. malls) (4) future building (visibility) (5) parking availability/access
what are the 3 components of stock levels?
(1) par stock (2) reorder point (3) safety stock
how do you set prices with consumption in mind?
(1) practice yield management (2) stagger payments to smooth consumption (3) time payments to maximize consumption (4) psychologically link payments to benefits (5) reduce consumption
what are the 5 categories of truth in menu?
(1) preparation style (2) ingredients (3) origin (4) size (5) health benefits
what are the 4 causes of product adulteration?
(1) pressure to reduce prices (2) supplier opportunism (3) asymmetric information (4) government corruption
supply chain steps
(1) raw materials (2) supplier (3) manufacturing (4) distribution (5) customer (6) consumer
how can you control beverage costs?
(1) recipes (2) pours: free pour v. measured pour (3) jigger (4) glassware
menu design - business inputs
(1) revenue requirements (2) profit goals
why should restaurants and bars have all staff complete an alcohol server training program/create written policies and procedures?
(1) risk/liability management (2) establish a record of being a responsible server of alcohol
menu design - concept inputs
(1) segment (2) cuisine (3) meal periods (4) service style
what are the 4 benefits of TIPS training?
(1) servers more likely to comply with the law (2) lowers insurance premiums (3) protect from liability lawsuits (4) establishes a record of being a responsible server of alcohol
dram shop law (3rd party liability)
(1) service to underage patrons (2) service to intoxicated individuals (3) service to a known drunkard/those there are habitually intoxicated
why not serve alcohol?
(1) state restrictions: state controls alcohol service laws (2) risk/control (3) customer segment
menu design - style inputs
(1) static, cycle, single use, seasonal (2) pricing (3) range
rank beverage from lowest beverage cost % to highest beverage cost %
(1) tap water (2) tea (3) coffee (4) soft drinks (5) milk (6) draft beer (7) juices (8) liquor (9) bottled water (10) bottled beer (11) wine
how can you increase beverage sales?
(1) value menus (2) bundling (3) nostalgia and classic recipes (4) local (5) ethnic (6) seasonal (7) calories (8) pick me up (9) sizes (10) tastings (11) technology
what are the traditional receiving functions?
(1) verify quantities (2) verify quality and condition (3) verify price charged vs. quoted (4) initiate processing of invoice (5) inform production of shortages (6) transfer product and secure
what is the different between a well (rail) liquor and a call liquor?
(1) well (rail): baseline/default liquor or "house liquor"; usually less expensive (2) call: the liquor that people ask for when modifying their drinks; usually more expensive
what controls do states have over alcohol service?
(1) when liquor can be served (2) where liquor can be served (3) what containers liquor can be served in (4) how much liquor can be served at a time (5) to whom liquor can be served (6) how much liquor costs
staff alcohol training
(1) you can't sell what you don't know (2) schedule regular beverage training session (3) provide training materials - books, videos, online education
principle of cumulative attraction
(1) you want to have all the same types of stores in the same area (2) people will travel further if there are more stores to choose from when they get there
chef
(usually executive chef) a highly skilled professional cook who has expertise in every area of the kitchen; the chief cook in a given restaurant or hotel
can market be the last consideration when creating a restaurant?
NO
amuse-bouche
a bite-size hors d'oeuvre of the chef's choosing given to a patron at the top of a meal, free of charge, in order to give the guest a glimpse of what is to come
cambro
a brand of kitchen equipment whose name has been adopted in common vernacular to denote any of the several storage containers made by said company
certificate of occupancy
a certificate issued by local authorities indicating that the building is in proper condition to be occupied for the intended use
chef de cuisine
a chef who runs a particular kitchen or branch of a given restaurant group in the stead of an executive chef; usually the executive chef's is still the primary name associated with the restaurant, but the chef de cuisine runs the operation day to day
garde manger
a cool, well-ventilated area of the kitchen where cold items such as salads are prepared; also, the person who works this section of the kitchen
HACCP (hazard analysis and critical control points)
a food safety program in which a victualer tracks the entire life span of a given product in order to identify all points at which said product may be subject to bacterial contamination or proliferation
michelin guide
a french hotel and restaurant guidebook that reviews and rates restaurants on a three-star scale; michelin stars are the most coveted honor in the global restaurant arena, often the source of culinary nervous breakdowns and mania
commis
a junior cook employed by a restaurant (who works for pay)
lowboy
a long, squat refrigeration unit, approximately three feet in height, which doubles as a tabletop service
dupe pad
a pad of paper on which waitstaff write down orders from guests; the paper is often backed with carbon so that a duplicate of the order can be given to another (usually the kitchen) if necessary
canapé
a small piece of bread or pastry with savory topping, often served with drinks at a reception or formal party; in common vernacular, "canapé" is used interchangeably, if erroneously, with "amuse-bouche" and "hors d'oeuvre"
bistro
a small restaurant serving simple, moderately priced meals in a modest setting
turn
a stretch of business wherein every seat in the dining room is filled once, busy restaurants do multiple turns per meal period
hotel pan
a vessel of thin-gauge stainless steel, which, owing to the metal's conductivity, is ideal for storing prepared food at a particular temperature, either warm or cool depending on the application; most refrigeration units, hot tables, chafing racks, and shelves are designed around the standard dimensions of the variously sized hotel pans
back waiter
an FOH staff member who delivers food from the kitchen to the dining room, clears plates between courses, fills water glasses, and assists the chef de rang
cover
an individual guest, often as part of a tally of guests
BEO (banquet event order)
any documentation detailing the requests of a large party reservation or private dining client
fire to
begin preparing a given food item
menu types - cyclical menu
daily dish, no choice, captive audience (e.g. prisons, cafeterias, schools)
par stock
determined maximum level of inventory
restauranteurs should promote _______ margin wines, which don't ________ sales
higher; cannibalize
LOI (last order in)
in the state of service when all guest orders have been delivered to the kitchen
truth in menu - ingredients
ingredients listed on a menu item must precisely match those used to make the item
possession costs
insurance, obsolescence, spoilage, deteriorations, pilferage, warehouse labor and information keeping
capital costs
interest tied up in the inventory
a la carte
listing or serving food that can be ordered as separate items, rather than part of a set meal; available on such a menu as separately priced items, not as part of a set meal
menu types - table d'hôte/prix fixe
no substitutes
menu types - a la carte
pick what you want, pay what you want (can be changed seasonally)
menu types - banquet/catering
prefixed menu
facility costs
property taxes, insurance, rental fees, maintenance, equipment, and labor
menu types - grazing/tasting/tapas
small shareable plates; increases average check
pass
the area of the kitchen where food is plated or finalized and transferred to the custody of the waitstaff
POS (point of sale)
the computing system through which an FOH staff member distributes relevant information regarding guest requests to necessary parties (e.g. kitchen or bar), from which guest check and receipts are produced, and in which financial records and business figures are stored and calculated
chef de partie
the cook responsible for governing a particular area of production in a kitchen (e.g. fish or meat); usually a chef de partie manages several other cooks below him or her on that station
FOH (front of the house)
the dining room; also, the dining room staff
Z report
the financial report issued by a POS system when all sales on a given day or meal period are finalized
serial position effect (recency and primacy)
the first and last things someone reads (on a menu) are the things they remember
line
the part of a professional kitchen where food is prepared during service
service
the period of time during which the restaurant is open for business and actively preparing food for patrons
brigade de cuisine
the quasimilitary kitchen hierarchy delineated by George Augueste Escoffier in his 1903 opus Le Guide Culinaire
all day
the total quantity (of a particular food item) that has been ordered by patrons or that remains to be prepared
prep
the work that is done in advance of service
smallwares
those cooking utensils that are portable (e.g. part of a knife kit) or have no fixed location within the kitchen (e.g. a hand blender)
von restorff or isolation effect
when things stand out because they are unique or different, people tend to remember them