Your Menu for Success. Menuing Basics Engineering Your Menu Beef Lexicon Beef User s Guide Beef Menu Classics

Transcription

1 Menuing

2 Your Menu for Success Menuing Basics Engineering Your Menu Beef Lexicon Beef User s Guide Beef Menu Classics

3 Nothing Sells, Sizzles or Satisfies Like Beef! Beef is a true menu anchor, defying changing tastes and fleeting trends Drives sales through flavor and crave-appeal Appeals to health-conscious diners with lean options and positive nutrition story Fits perfectly with any cuisine or day part Sells more meal options to increase your profits

4 Engineering Your Menu Your menu is your most important marketing tool Carefully orchestrate and design your menu to direct patrons to order your most profitable dishes Enhance your options by offering a beef special of the day or limited time offer

5 ENGINEERING YOUR MENU: Design & Layout Keep menu look and feel consistent with restaurant concept; i.e., casual menus for casual concepts Dollar signs aren t necessary List desserts on a separate menu Ensure a readable font and font size, but avoid ALL CAPS

6 ENGINEERING YOUR MENU: Design & Layout Carefully organize and design your menu to direct patrons to order your most profitable dishes People tend to order first and last items most frequently Place most profitable dishes in these spots Begin and end your steak list with moderately priced cuts like the Flat Iron Steak and Denver Steak Encourage diners to order more by separating courses into different sections Appetizers Soups Salads

7 ENGINEERING YOUR MENU: Beef Lexicon Leverage steak s appeal by calling out the cooking method. Examples: Skillet-Seared Flat Iron Steak, Grilled Pepper-Crusted Strip Steak Cooking Methods: Grilled Smoked Wood-Grilled Seared Pan-Roasted Pan-Broiled Wood-Fired Sautéed Pan-Fried Roasted Fire-Roasted Slow-Roasted Braised Preparation Methods: Dry-Aged Blackened Basted Marinated Herb-Crusted Infused (i.e., Garlic-Infused) Glazed (i.e., Wine-Glazed) Smothered Seasoned Stuffed Laced (i.e., Citrus-Laced) Rubbed Dry-Rubbed Serving Methods: Hand-Carved or Hand-Cut Sliced Juicy, Moist, Tender Sizzling, Succulent Mouth-Watering Home-Style Classic Fork-Tender Shredded Hand-Selected Bistro-Style Lean

8 ENGINEERING YOUR MENU: Boosting Profits Offer beef specials and LTOs not on your standard menu Use newer beef value cuts like the Flat Iron Steak, Denver Steak and Ranch Steak Create a Signature Dish symbol for your most profitable and popular dishes Offer two portion sizes of your popular beef entrees to fit a variety of customer appetites and price points Menu Beef as an Ingredient - small portions of beef to salads, pastas and appetizers adds value, at a lower cost for the operator

9 ENGINEERING YOUR MENU: Boosting Profits Leverage umami appeal Add to steak s craveability by layering on ingredients that bring out meaty flavors such as blue cheese, Parmesan, mushrooms and soy sauce Use rubs, marinades and compound butters to add flavor and menuappeal for a very low cost Finish strong with garnishes that add flavor, texture and color to create drama Crispy fried onion straws, grated horseradish or wasabi, drizzle of truffle or infused oils

10 ENGINEERING YOUR MENU: Boosting Profits

11 Beef Menu Classics Appetizers & Small Plates Sliders, Steak Skewers, Poutine Soups & Stews Beef Chili, Beef and Barley Vegetable Soup, Beef Pho, Beef Ramen Salads Spinach, Steak and Blue Cheese Salad, Beef Taco Salad, Steak Caesar Salad, Beef and Asian Noodle Bowl, Steak Sorriso

12 Beef Menu Classics Sandwiches & Other Handhelds French Dip, Rueben, Chicago-Style Italian Beef, Fajitas, Thai Steak Lettuce Wrap, Braised Beef Banh Mi, Philly Cheese Steak Burgers Bacon Cheeseburger, Mushroom Swiss Burger, Patty Melt, Western Burger, Hawaiian Burger, California Burger Ribs BBQ Back Ribs, Braised Short Ribs, Braised Country Style Ribs (for pulled beef entrees), Korean Beef Bulgogi

13 Beef Menu Classics Steaks Sirloin Steak, Tenderloin Steak (Filet Mignon), Ribeye Steak, Strip Steak Steak Diane, Carne Asada, Steak Frites, Surf & Turf, Steak & Eggs Roasts & Brisket Chateaubriand, Prime Rib, Standing Rib Roast, Yankee Pot Roast, BBQ Brisket, Carved Roast Beef, BBQ Tri-Tip

14 Beef Menu Classics Kabobs & Skewers Beef Shish Kabobs, Beef Satay Ground Beef Meatloaf, Meatballs, Lasagna, Shepherd s Pie More Beef Classics Hash, Italian Braciola, Teriyaki Beef, Shabu Shabu, Beef Tournedos

15 BEEFlexible: Global Appeal Beef is a perfect match for a wide variety of global ingredients, from chiles, fish sauce and curry, to tomatillos, olives and more.

16 Summary Beef remains a favorite when dining out Enhance profits by engineering your menu to sell most profitable dishes Think of your menu as your #1 marketing tool Words alone can make diners crave beef be creative!

17 Menuing: QUIZ 1. True or false: Restaurants should always have dollar signs on their menus 2. Which of the following is a great way to boost beef s menu appeal? A. List the cooking method in the dish name B. Only menu one cut of steak C. List the dish names in ALL CAPS D. List steaks on the same menu as desserts

18 Menuing: QUIZ 3. The best way to boost profits with beef is: A. Menu value cuts in your most popular dishes B. Menu beef as an ingredient C. Enhance steaks with rubs, marinades and compound butters D. All of the above 4. What s an example of cooking method lexicon operators can use on the menu?

19 Menuing: QUIZ KEY 1. False (see slide 5) 2. A. List the cooking method in the dish name (see slide 7) 3. D. All of the above (see slides 8 & 9) 4. Multiple responses using terms on slide 7 (see slide 7)

20 Resources Beef Recipes and Menu Inspirations Beef s Profit Power Patron Insights Menu Inspiration Brochures es.aspx Foodservice Market and Menu Intelligence Beef Culinary Innovation Center