Menu Planning

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)?

• Time of year
• Weather
• Type of customers
• Price
• Portion control
• Ability of the cook 
• Ability of the searving staff
• Presentation
• Equipment available (For food preparation, Cooking and serving
• Balance (Colour, Flavour, Texture, Shape,Variety of ingredients)

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

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

Table d'hote

A la carte menu

Party or function menu

Ethnic or speciality menu

Fast-food menu

Rotating menu cycle