Menuing

� Menuing Basics

� Engineering Your Menu

� Beef Lexicon

� Beef User’s Guide

� Beef Menu Classics

Your Menu for Success

� Beef defies changing tastes and fleeting trends… a menu anchor

� Beef is a nutritional powerhouse and infinitely adaptable

� Customers crave beef!

� Latest beef trends at www.BeefFoodservice.com

� Beef sells more meal options – increases your profit dollars

� Sign up for BeefFoodservice Quarterly eNewsletter for quick trend/industry beef updates

Nothing Sells, Sizzles or Satisfies

Like Beef!

� Single most important marketing tool

� Must make great first impression

� Carefully orchestrated and well thought-out menus directly affect your bottom line

� Enhance your options by offering a beef special of the day or limited time offer

Menuing Basics

� Sell more profitable dishes by using gross profit

� “Product extensions”

� Make a profitable and popular beef cut stand out by adding other dishes using that cut

� 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 & price points

� Add beef to salads/pastas/appetizers/soups to provide beef options for smaller appetites through the menu sections

� Add starch/vegetable parings to your entrees. This will boost the nutrition balance of a meal & keep entrée portion sizes profitable

Engineering Your Menu

� Keep menu look consistent with restaurant concept (casual for casual)

� Ensure spelling accuracy

� Dollar signs aren’t necessary

� Never put desserts on the main menu

� Use large font size, but avoid ALL CAPS

� Educate your guests, but avoid unnecessary descriptors like “fresh”

Design & LayoutENGINEERING YOUR MENU:

� People order first and last items

� Place most profitable dishes in these spots

� Start your steak list with Beef Flat Iron Steak and end with Beef Ranch Steak

� Encourage diners to order more by separating courses into different sections

� Appetizers

� Soups

� Salads

Design & LayoutENGINEERING YOUR MENU:

� If it reads delicious and sounds yummy, guests will dig in

� Be creative

� Use the following descriptions to enhance the appeal of the beef entrees currently on your menu

Beef Lexicon

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

� Appetizers & Small Plates

� Beef Short Ribs, Sliders, Steak Quesadilla

� Soups & Stews

� Beef Bourguignonne, Chunky Beef Chili, Beef Stroganoff, Beef Vegetable Soup

� Salads

� Steak and Bleu Cheese Salad, Beef Taco Salad, Steak Caesar Salad

Beef Menu Classics

� Sandwiches & Other Handhelds

� French Dip, Rueben, Chicago-Style Italian Beef, Sloppy Joes, Fajitas

� Burgers

� Cheeseburger, Bacon Cheeseburger, Steak Burger, Patty Melt, BBQ Burger

� Ribs

� Deviled Short Ribs, BBQ Back Ribs, Braised Short Ribs

Beef Menu Classics

� Steaks

� Steak Diane, Carne Asada, Steak Frites, Ribeye, Strip, Sirloin,

� Roasts & Brisket

� Chateaubriand, “Prime” Rib, Standing Rib Roast with Yorkshire Pudding, Pot Roast, BBQ Brisket, Carved Roast Beef

Beef Menu Classics

� Kabobs & Skewers

� Beef Kabobs, Beef Satay

� Ground Beef

� Meatloaf, Meatballs, Lasagna, Chopped Steak, Shepherd’s Pie

� More Beef Classics

� Orange Beef, Teriyaki Beef, Beef & Broccoli, Beef Milanesa (Schnitzel), Corned Beef, London Broil

� For menu inspirations, go to www.BeefFoodservice.com

Beef Menu Classics

� Beef remains a favorite when dining out

� Enhance profits by engineering your menu to sell most profitable dishes

� Design a menu that is visually appealing and accurate

� Think of your menu as your #1 marketing tool

� Words alone can make diners crave beef…be creative!

Your Menu for Success