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:GrilledSmokedWood-GrilledSearedPan-RoastedPan-BroiledWood-FiredSautéedPan-FriedRoastedFire-RoastedSlow-RoastedBraised

Preparation Methods:Dry-AgedBlackenedBastedMarinatedHerb-CrustedInfused (i.e., Garlic-Infused)Glazed (i.e., Wine-Glazed)SmotheredSeasonedStuffedLaced (i.e., Citrus-Laced)RubbedDry-Rubbed

Serving Methods:Hand-Carved or Hand-CutSlicedJuicy, Moist, TenderSizzling, SucculentMouth-WateringHome-StyleClassicFork-TenderShreddedHand-SelectedBistro-StyleLean

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