What are the mechanics in menu planning?

Answer 1

First, you have to determine what your need is. Then you figure out what your client (customer) is desiring. Nothing will shut you down faster than having a menu of only things that you like. Then you have to determine availability of product, staff ability, service ability, costs and overhead.

If, after all of that has been determined, you then have to cost out your recipe and figure out how much you plan on offering your product for and what food cost percentage you have to have to break even, then how much to make the profit that you have identified in your business plan and your marketing program.

After all is done, then you put the item (s) onto your menu and then track them to see if they are golden items or not so great sellers. Adjust frequently so that you stay on top of the trends and that you provide fresh new items for your customers so they keep coming back to your location.

Answer 2

menu planning is selecting the types of food to be included in a particular menu for an event

Answer 3

finding the recipes, shopping for the ingredients, cooking the meal.

Answer 4

we should know the mechanic in menu planning to know the planning menu mechanics. cool right? galing ko kasi sumagot eh. WAHAHA.

Answer 5

1) a protein (beef, pork, fish, chicken, etc)

2) a starch, such as, potato, noodles, rice, yam, etc

3) a vegetable