Main Factors To Consider While Menu Planning
Whether it is for new outlets or existing outlets, points related to the following aspects should be considered by the F&B team and Executive Chef while planning the menu:
The menu planning committee must consider a policy on the operation hours of the business while planning the menu. If it is operating throughout the day from morning 7 AM to midnight then all dishes required during breakfast, mid-morning, lunch, evening snacks, dinner, and so on, should be included.
If it is going to be operational only during lunch and dinner, then the menu should be planned accordingly. During lunch hour operations, guests expect quick service or business/executive lunch, which should be also taken into account.
2. What To Serve
The policy of the management may not permit the inclusion of pork, beef, or any of the non-vegetarian dishes, genetically modified food, and so on. Dishes included in the menu should be in line with the framework or theme of the restaurant’s establishment’s policy.
3. Production Process
The type of food production process the business is going to implement, such as traditional party system centralized production, cook-chill, cook-freeze, sous-vide, and so on, should be taken into account while planning the menu.
4. Use of Convenience Products
Convenience products of many categories, from ones requiring some amount of final preparation in the kitchen to ready-to-eat forms, are available in the market, and must also be considered.
5. Style Of Service
The menu should be planned to take into account the style of service to be implemented. For example, buffet, silver, American, tray service, takeaway, etc. Read more about the different types of service.