18 Controlling Costs in Foodservice
Menu Formats
A foodservice operation can choose from a variety of menu formats, including
standard, cycle, market, and combination menus. The next sections discuss each of
these menu formats in detail.
Standard Menu
The popular standard menu offers the same items every day. Regular customers
may not need to look at a standard menu. They already know what they will order
because the menu does not change. An advantage of a standard menu for the
foodservice operation is that it knows what to prepare every day. Since the purchasing
and ordering processes are consistent, money can be saved on storage and inventory
costs. Another advantage is that the cooks are familiar with the recipes and the waitstaff
know exactly what is on the menu.
A disadvantage of the standard menu is just that—it is standard. A frequent
customer may become bored with the same offerings and seek out a new place for
a different experience. In addition, it is more diffi cult to make changes to the menu.
A standard menu is generally of a permanent design. The addition or deletion of an
item may require the printing of new menus at additional expense.
Cycle Menu
A cycle menu repeats itself on a predetermined schedule. For instance, a four-week
cycle menu offers the same menu every four weeks. If a dinner of meatloaf and mashed
potatoes are served on Monday of week one, it will be offered again for Monday dinner
four weeks later. Cycle menus are common in noncommercial or institutional settings.
The advantages of a cycle menu are similar to those of the standard menu. Since
the menu repeats itself on a scheduled basis, ordering and purchasing are simplifi ed.
Also, the staff is familiar with the menu and recipes. Since this type of menu is usually
used in a noncommercial setting, the number of customers changes little from week to
week. For example, the number of children in a school’s lunch program remains fairly
constant throughout the school year. The same can be said for a nursing home—the
number of residents remains about the same from week to week. Therefore, the
foodservice operator can predict how many meals will be needed well in advance of
meal preparation.
A disadvantage of a cycle menu is that it can become routine. In a school or nursing
home, a common complaint may be, “It’s the fi rst Monday of the month—it must be
meatloaf!” There are several ways to make a cycle menu less predictable. The cycle
can be lengthened. For example, a four-week cycle can be expanded to fi ve weeks.
When the menu extends beyond a month, dinner on the fi rst Monday of the month
will not always be meatloaf.
Another strategy is to make the number of days in the cycle less than or greater
than seven. For example, a menu can cover an eight-day cycle. What was served on
Monday the fi rst week will be served on Tuesday of the second week. However, there
are disadvantages to extending the day cycle. Consider a menu that has a traditional
Sunday dinner of roast beef, mashed potatoes and gravy, green beans, salad, and
apple pie. In an eight-day cycle, this meal will next be served on Monday. Secondly,
some menus require more staff time than others. The manager needs to ensure that
the number of staff on duty is always suffi cient to prepare the menu. A rotating cycle
can make staff planning diffi cult.