Meal Planning

Cultures
Profits
Potential problems with costs being calculated wrong
Different manager and staff personalities

Make the meny easy to navigate and descriptive, not to mention eye-pleasing.

Group similar items together, such as salads, pasta, sandwiches, appetizers, desserts, etc. Write a description of each item that includes the main ingredients used and that makes a person want to order that item. Be sure to include the price and if any sides are included of if you can get sides at an extra price.

A good menu should have a variety of options that cater to different tastes and dietary needs, offer dishes made with fresh and high-quality ingredients, and provide clear descriptions and prices for each item. Red Crab takes pride in creating menus that are both diverse and appetizing, with a focus on using only the freshest seafood and ingredients in our dishes.

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.

A classical menu is one that lists items for each part of the meal from hors-d'oeuvre selections to sorbet. Items are listed with names including entree, fish, egg, and roast. A modern menu lists items with names including starter, fish dish, main dish, and dessert.

historical, cultural, ethnic, political, economic and humanitarian factors

The four common types of menus are static menu, a 'la carte, de jour, and cycle menu. The static menu is the more commonly used in fast food restaurants.

There are a lot of items on the Arby's menu. They include: turkey roasters, salads, french fries, roast beef sandwiches, potato cakes and jalapeno bites with dipping sauce.

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Dinner menus have the list of food the restaurant will make for you and the prices. Wine lists are often separate; they often have the location the wine is from.

The word menu is typically used in a restaurant setting. It is a list of options offered by the restaurant or establishment. It can also refer to any list of items from which one can choose, such as a start menu on a computer.
It usually refers to a selection of choices of foods at a restaurant. Normally presented to a patron on a folding booklet style.

I belive that the factors that influence meal planning includes the type of food, the type of people or crowd that will eat the food, the occassion and time of the service and the hndling of the food.

*family income- family with a lower income should consider carefully how much they should spent.

*family size and composition

*social status

*knowledge and skills

*likes and dislikes of the family

*current food prices

*food production at home

_________________ thank you_________________

Here are some factors that influence menu design and layout :

The clientele is the most important consideration. Unfamiliar foods may encourage experimentation, but could make decisions more difficult. The language and layout, as well as illustrations, should be tailored to the most common customer.

Lunch menus should be shorter and more easily absorbed because of the shorter expected dining time.

Ethnic themes may suggest colors, borders, or other atmospheric design elements.

Properly utilized, photos and other illustrations can drive demand for various items with known appeal, highlighting profitable or familiar dishes.

Some items commonly found on kids menus are chicken fingers, burgers, hot dogs or corn dogs, grilled cheese sandwiches or cheese quesadillas, mac and cheese, pizza, spaghetti marinara, and many restaurants are now offering grilled chicken or a grilled chicken sandwich as a healthier option for kids. For side dishes, you can pretty much always find french fries on a kids menu, but most places also offer healthier sides like fruit, veggies, applesauce, stuff like that.

Look over your country's food guide and base your meal planning on the information presented.

FRY UP. all the way

Inventory needs, personnel training, work schedules, salaries, accounting requirements (where applicable), output projections (volume and time), ordering needs, shipping considerations (carriers, rates, ship times, etc), customer service staffing and training (again, where applicable), overall cost of production per product (utilities, staffing, building rent, equipment rental and/or maintenance, waste, returns and inventory are just some), equipment contracts, client contracts, software: personnel logging as an item flows through the production environment, time-clock software, spreadsheet software for projections/charts), web-based services (if any), and computers.

As someone who has written custom production-tracking software for one organization, as well as someone who previously was an operations manager of a mail-order production facility of another organization, I can attest to having had to consider all of these items - and more that were, in the software development instance, printing-industry specific. So consider the specific environment you're planning for.

Planning what to serve/prices etc. for the menu.

People that are the restaurant owners for example, are the ones responsible for the menu. But the manager can make some suggestions too. Or the cooks. Because they are the ones making the food and they know what is good for the people and what they like the best.