Which entrée would this target group be likely to prefer? (a) Beer-battered fish fingers smothered in tartare sauce and garnished with onion rings. (b) Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in rich Cajun sauce on a bed of steamed rice. ✓(c) Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with pomegranate balsamic dressing.
Q44: List three ways you can identify bestselling menu items.
Q45: Use your creativity to contribute to menu development in discussions with managers. Rewrite the dish description using words that better appeal to well-travelled baby boomers with high buying power in a fine dining restaurant. Be sure to include geographical descriptors and a style of cuisine.
Q46: You’repromoting the sale of a new spinach and ricotta lasagne. List seven dish characteristics you could use in the menu description. Provide an example of each one.