Menu planning for collective meals

Good menu planning in a corporate restaurant can optimize the entire production chain, reducing waste and costs up to a 2%. This impact is significant and reinforces the importance of efficient planning.

In addition, the quality management is an essential differentiator in the food service segment, since it is not enough to offer menus that comply with technical specifications and guarantee food safety, it is essential to increase the perception of value to build customer loyalty.

As a result, collective food companies need to seek the continuous improvement of resources and processes, in addition to guaranteeing services with the total quality that consumers demand. Therefore, the menu should consider factors such as:

• Nutritional needs;
• Cost estimation;
• Eating habits of diners;
• Availability of food inputs;
• Estimating the number of meals;
• Optimization of food cooking time;
• Human resources, availability of areas and equipment in the Food and Nutrition Unit.

Therefore, the Unit Manager (GU) in a Food and Nutrition Unit (UAN) must bear in mind that the lack of a good menu planning This can lead to last-minute changes, unnecessary purchases, wasted inputs and increased costs, revealing poor management.

In short, menu planning in a corporate restaurant goes beyond good recipes and innovative ideas. It is an instrument that can impact the entire restaurant infrastructure. So keep reading and understand the importance of good menu planning. Happy reading!

What is menu planning?

Menu planning is a strategic process which organizes the entire production chain of a corporate restaurant.

In this way, it defines what will be produced, when to produce it, in what quantity and what inputs to use, ensuring that the food is nutritious and suited to the customers' habits.

Therefore, this planning is fundamental to the smooth running of the restaurant, as it optimizes resources, avoids waste and ensures production in line with public needs.

It is common for corporate restaurants to face challenges such as:

• Control the large volume of food served at the same time;
• Catering for diners with dietary restrictions;
• Comply with contractual restrictions;
• Prepare nutritious and tasty food without costly inputs;
• Plan the menu with a cost objective predefined by “Service” and an instant pre-cost analysis;
• Take care of the menu cycle;
• Reduce costs with effective menu planning;
• Combine the necessary nutrients, taking into account the cost of inputs, disposables and fixed costs (water, electricity, labor);
• Use reports to monitor, efficiently and on a daily basis, the planned cost versus the realized cost;
• Managing, standardizing and revising recipes, technical sheets by Food and Nutrition Unit (UAN), as well as analyzing the ranking of cyclical menu dishes.

That's why, planning the menu not only optimizes the organization of your kitchen team, but also makes all processes more efficient. In addition, it reduces food waste, This has a direct impact on costs; it improves the purchasing efficiency and stock of inputs.

What is menu planning for?

Planning a menu is fundamental to achieving the excellence and organization in what is being prepared. This is because it is essential to focus on the nutritional needs, preferences and specificities of the people who will be consuming the food.

Therefore, with a menu planning system, the process becomes simpler, faster and more economical, serving both the business and the diners.

For the consumer, the quality is the main factor that adds credibility to food products. Therefore, collective food companies that invest in quality menu planning have a better chance of success.

Establishing trust with contracting companies is essential. This is because qualified and efficient production management, focused on the qualification of suppliers, makes it possible to plan the menu with quality and responsibility, adopting practices that avoid waste and reduce costs.

Therefore, with the TecFood, technology has become a strategic ally in menu planning. Our system offers complete solutions to monitor and manage each stage of production, from the choice of ingredients to cost and quality control.

By integrating TecFood into the planning process, your corporate restaurant guarantees efficiency, reduces waste and strengthens the trust of customers and partners with high-level menu management.

Why plan food production? How can menu management help?

Planning the production of food allows managers of Food and Nutrition Units (UAN) to better understand the functioning of the collective restaurant and the profile of the public served.

This is because this understanding facilitates the creation of a list of main ingredients and optimizes kitchen management.

With efficient menu planning, you can choose qualified suppliers, reducing food waste losses and control costs.

In addition, good planning ensures that the menu is prepared in a practical and personalized way, meeting the specific needs of the diners and the company.

But what should be considered when planning the menu?

Menu planning should take into account the four food laws:

• Quantity: Satisfying nutritional needs;
• Quality: Complete, varied and safe food;
• Armonia: Balanced nutrition;
• Adaptation: The right diet for each individual.

Therefore, the decision to offer varied dishes and garnishes seems attractive at first glance. However, nutritionists and managers of UANs know that the greater the variety, the greater the need for different raw materials, production processes, equipment and suppliers.

A smaller menu requires fewer inputs, facilitates smart shopping and reduces the need for multiple suppliers.

In addition, a simplified menu facilitates production control, helps to manage stock and storage and optimizes the cost management in food service and the labor service. Also, use local and seasonal ingredients It can also help to reduce costs.

With the concept of a menu and the ingredients defined, it's time to analyze the cost associated with each plate. At this point, the correct use of the food factsheet  is an instrument that can help organize and monitor these specific costs.

This is because cost analysis makes it possible to explore options for reducing costs. An example of this is adjusting suppliers or reviewing certain items on the menu, which can result in effective methods to guarantee a healthy space for earning.

Now that you've seen the 4 tips for optimizing menu planning, find out how Teknisa can help your corporate restaurant achieve even better results!

Increase your efficiency with technological solutions

In a corporate restaurant, where the volume of food served is high, it is essential to have a market reference tool to structure the menu. In this way, the quantity and quality of the food will be more precise.

In this context, what can help? Investing in smart and technological solutions that optimize the process is an excellent option. This is because tools that measure data in real time make it easier to management of purchasing processes, allowing you to choose the best cost-benefit ratio.

It is worth remembering that the “best” price does not necessarily mean the “lowest” price, but rather the most economical condition. Therefore, it is important to evaluate payment methods and deadlines and consider the use of available credit.

By defining the volume of purchases and programming menus according to the Food Units served, the manager gains solid arguments to negotiate. This increases negotiating power and increases the benefit margin by making smarter purchases.

The smart menu is the star of food service! Do you know it?

The managers of the Food Units are continually seeking to achieve a high performance in food production, identifying steps in the restaurant routine that consume valuable time and impact other essential tasks.

Therefore, menu planning is one of these stages, and often takes up more time than necessary. Although it is crucial, you can achieve faster and with a better cost forecasting.

Teknisa, with its experience in food service solutions, launched the Optimizer Smart Menu, integrated into the TecFood system, to transform the routine and increase the productivity of nutritionists.

This solution automatically generates different scenarios for the menu that respect contractual rules, planned cost targets and all the parameters that are currently manually adjusted by nutritionists. Incredible, isn't it?

With the Menu Cost Optimizer System you can:

• Prepare menus with ideal combinations of dishes;
• Comply with contractual rules and respect financial assumptions when creating menu scenarios;
• Set restrictions for groups of dishes;
• Plan menus considering the frequency of products and groups of dishes;
• Select products and services based on consumption and attractiveness metrics;
• Consult the best scenario for the day, week, month or season;
• Extract cost records or use the results of satisfaction surveys to choose dishes.

Relying on the Menu Optimizer means reducing costs and improving the performance of routine tasks in your corporate restaurant. The system offers gains such as increased productivity, organization, time management and performance in customer service.

Create a diverse menu in your establishment

When we think of eating away from home, quality must be the main focus. To achieve this, it is essential to have strategic menu planning that includes nutritional information and the support of a qualified team in the preparation of corporate food.

In a market where consumers are increasingly attentive and demanding in relation to the products and services offered, it is up to managers to meet these expectations.

So, know the profile of the diners and the preferences of the public is fundamental to guaranteeing customer loyalty.

Therefore, it is necessary to monitor the trends in the out-of-home food sector. In this way, strategies will be better aimed at increasing customer satisfaction in general.

So the question is: Is your catering company prepared to meet this demand? Do you want more information on best practices? Download our free e-book y descubra los 7 errores más comunes a la hora de planificar un menú - ¡y cómo evitarlos!

With the right strategies and tools, your corporate restaurant will always be at the forefront, guaranteeing the customer satisfaction and cost optimization.

Investigate your audience to plan healthier menus!

Las gastronomic trends have changed over the years with the appearance of new technologies and changes in consumer habits, behaviors and preferences.

Therefore, if your corporate restaurant has not yet invested in a healthy menu, You should know that, before including new dishes on the menu, it is essential to adopt a few strategies.

The first strategy is studying your target audience. Analyze whether your customers show an interest in this type of food or whether you frequently encounter situations involving this demand. Try to record these cases and use them to guide your decisions.

Do you know what people who eat food from your restaurant think?

To help you in this research, the satisfaction surveys are an excellent tool for obtaining direct comments from consumers.

These surveys can be carried out directly in restaurant units, using self-service totes, apps or even QR codes that customers access via a smart phone. In this way, choose the option that best suits your audience's profile!

With this feedback in hand, you will be able to understand whether changes are necessary and how to implement them

Therefore, if research indicates the need to add healthy options to the menu or new dishes, count on specific tools of cost analysis and control in the kitchen, aligned with pre-established financial targets.

This is because analyzing costs avoids waste of resources. Therefore, before including new options on the menu, it is essential to raise costs and review assumptions, after all, no one wants to make a loss.

Every amount spent on the purchase of raw materials has a direct impact on your company's income.

In short, the cost analysis, This, together with alternatives that satisfy consumer preferences, is an essential step in the menu planning process, making it more assertive.

Adopt best practices in menu planning and food production

As has already been mentioned, corporate restaurants face major challenges in their routines, whether in management, planning or process execution. But what can help managers tackle these obstacles?

Do you know what workflow is and what this expression refers to?

The end workflow is related to a company's workflows. It refers to the organization of processes, moving from one point to another in order to automate business routines efficiently.

With pre-established rules, a company can opt for the technology to automating processes. In this way, an effective verification of the routines is guaranteed, allowing the workflow of planning and food production to be carried out with precision.

Therefore, by improving processes with the help of technology, leaders can invest in the standardization of recipes and the correct use of inputs for menu planning, aiming for high quality production.

Finally, this will satisfy the need to guarantee the productivity and excellence in the fulfillment of contracted services. Look for alternatives that act as standards for these processes, both at a strategic and operational level.

How to increase the profit margin of your corporate restaurant with small actions?

One of the essential factors for ensuring the profitability of a corporate restaurant is that the average price of each menu corresponds to its production cost. In this way, the investment in each ingredient is recovered.

To control this, it is important to keep a close eye on the leftover food of each dish. This makes it possible to adjust quantities and ingredients according to real demand, avoiding excesses and waste.

Some products, even if they improve a dish, can cause losses if only part of the purchase is used, or if the dish doesn't taste good, or even if it requires more production time.

In this case, it is better to replace the ingredient or even eliminate the dish from the menu. In this way, it is possible to increasing earnings margins and avoid losses with excessively varied menus.

“We found Teknisa's solutions could really add value to our company, support us in decision-making and greatly improve the management of our processes (...)”. - Pedro Suassuna, partner and director of Cozzi.

To have real and precise control over these aspects, it is essential to have a menu management software. This is because, in a restaurant, it is necessary to manage several areas, and recording the entire operation accurately and quickly is essential.

In this way, with the help of a system, decisions become more assertive, avoiding wasted time and money.

While planning the menu, make the most of it

Consumers form their perception of quality in restaurants by comparing what they expect from the service with the actual experience. Therefore, managing these expectations is one of the biggest challenges for companies in any segment.

In this context, the technology becomes an indispensable ally. Software for industrial kitchens and menu management applications help to monitor nutritional rules, comply with the contractual rules of the units and control cost targets for services.

In addition, they allow us to take into account the preferences of the consumer, make it easier to combine dishes and carry out complete production management.

With these specific resources, food retailers can guarantee more efficient operation and service focused on customer satisfaction.

Cost analysis while menu planning: how does it work?

Un purchasing management system for corporate restaurants efficient for the manager to analyze costs while planning the menu.

In this way, quick adjustments can be made to ensure that production meets the pre-established cost target, while also taking into account the seasonality of the food and the nutrients recommended for consumers.

Knowing the seasonality of products helps you determine the best time to buy them. Thus, it is possible to acquire products from highest quality at the best price in the market.

For example, horseradish in July is fresher and more affordable, while in April it tends to be more expensive and of lower quality.

Therefore, it is important that planners invest in the standardization of recipes and the proper use of the products. This guarantees the fulfillment of the contract, considering per capita, frequency of dishes and products, among other factors.

In this context, investing in solutions that act as standardizers and automators of processes - and that offer total support to the planning team - is essential for the success of your business.

How menu planning helps minimize food waste

Incorporating simple practices into the management of a corporate restaurant can reduce food waste by up to 30%.

Although it is essential to offer healthy options and appetizing food, food waste remains a major challenge for many corporate restaurants.

This problem often arises from the lack of a well-defined strategy for reduce leftovers, reviewing recipes and planning production with precision.

Without these practices, control over the quantity of food prepared is lost, which leads to excessive purchases, unnecessary costs and large leftovers.

With a menu planning effectively, managers can balance supply and demand with greater precision, minimizing waste and optimizing resources.

See some tips for reducing food waste in a corporate restaurant through menu planning:

Analyze the waste

To solve a problem, first it is necessary to understand where it occurs, why it occurs and what its implications are. for the business.

How many kilos of meat are consumed each day? Is there a greater demand for vegetarian or vegan dishes? In addition to adjusting the menus, It is also important to consider the portion size. This information can only be obtained with a detailed analysis of the waste.

Make your team aware

Reducing food waste depends on commitment of the whole team. Therefore, organize training and awareness sessions, or offer incentives with monthly reduction targets.

This is because discussing sustainable practices is essential for everyone to understand the importance of this issue.

Until recently, talking about waste prevention in restaurants was taboo. This was because adjusting portions or adopting waste reduction policies could provoke reactions from customers, such as thinking that the aim of the measure was just to save money.

Today the situation has changed. The financial argument is now accompanied by a awareness of environmental impacts.

Although controlling waste is a goal, it is not always possible to exactly balance customer consumption with kitchen production. If there are leftovers that can't be used in other preparations, so can win with them.

Consider, for example, selling these items through an in-house application, allowing customers to take home a dish or a cooler.

Why is it interesting to reduce waste if the cost is included in the cost?

The cost of disposing of food goes beyond the amount paid for the raw material. There are many indirect costs which are rarely considered: labor, energy and water to produce the leftovers, and fees for waste, among others.

Controlling and reducing food waste not only reduces costs - more than you might think - but also brings other advantages important:

Reducing environmental impact

In a scenario of climate emergency, Every gesture counts towards reducing the negative impact of a business on the planet. Reducing waste and adopting more vegetarian options are small actions that make your restaurant more conscious and aligned with the planet. sustainability.

Improving corporate image

Consumers are increasingly aware of the impact of their choices, and food is one of the most important factors. Knowing that a restaurant cares about these issues strengthens its image before customers and competition.

In addition, employees feel proud to be part of a company that contributes to sustainability.

Transform your restaurant with efficient menu planning

Throughout this blog we have highlighted the importance of planning the menu in the corporate restaurant in order to achieve the best results. excellence in production management.

Managers who choose to trust the help from technology in food service enjoy essential features such as:

• Standardization of recipes;
• Menu planning;
• Menu cost analysis.

In addition to these advantages, the manager can evaluate both the direct costs of inputs and the indirect costs, such as water, electricity and labor.

With the use of technology and strategic planning, your corporate restaurant not only reduces waste and optimizes resources, but also stands out for its efficiency and sustainability.

Invest in solutions that add value to your business and improve the customer experience. Transform the management of your restaurant and reap the benefits of a more conscious operation. profitable.