consider the 'four W s'
Who is going to eat the food (Age, Gender, Any dietary needs)?
When is it going to be eaten (Time of year, Time of day)?
Where is it going to be searved/eaten (Venu, Space)?
What type of food is going to be eaten (Buffet, Sitdown meal, Breakfast, Lunch, dinner, Special occation)?
other points to consider
Time of year
Type of customers
Ability to cook
Ability of the searving staff
Equipment available (For food preparation, Cooking and searving)
Balance (Colour, Flavour, Texture, Shape, Variety of ingredients)