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