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
- Portion control
- Ability of the cook
- Ability of the searving staff
- Equipment available (For food preparation, Cooking and serving
- Balance (Colour, Flavour, Texture, Shape,Variety of ingredients)
Planning A Good Menu
children's menu: Should be fun and exciting also healthy. alternative to children's favorite, also can have smaller portions but can be healthier
specials: Many restaurants have a 'special board'. that is a good way of adding seasonal dishes and offers to the menu.
breakfast : Even simple breakfast should offer a choice of hot and cold continental options. hot and cold drinks and a tasty selections of preserves should be offered.
lunch : Should be served within limited time, sandwiches, wraps and baguettes are ideal, an ideal menu will offer variety of breads
Choosing A Menu
Decide on the main course 'Portion Items' first
Decide on the desserts- these should 'Balance' the portion items for color, texture, flavor and nutrients.
Choose the Vegetables- should 'Balance' other dishes chosen, especially with regard to color
Choose the Starter
Types Of Menu
A la carte menu
Party or function menu
Ethnic or speciality menu
Rotating menu cycle