Meal Planning

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.

Vary the colours and textures; putting mashed potatoes right next to a chicken breast is not as cool as putting broccoli right next to it and a roasted herbed tomato half next to your mashed potatoes. The most important thing is finding out what the people you're serving hate or refrain from for allergies or ethical reasons. Wine is a must, but if there's someone who doesn't drink it, ask them if you can make iced tea or get soda for them or something. You don't want to take wine away from everybody else, but you also don't want the non-drinker to feel left out, so do something like get their favourite soda. Same thing with a vegetarian; if you're doing some kind of steak, also cook a slab of tofu that you've marinated in a bit of the marinade you made for the meat.

Interest of the member

Available time

Budget needed inventory of tools and equipment needed for the activity

The responsibility for each of the family member

There are many different types of menus classified in a restaurant. These include a static menu, an a la carte menu, a prix-fixe menu, and a du jour menu.

A main dish is usually a meat or casserole type thing... something that forms the "main" part of a meal, and excluding any "side" dishes like desserts or chips or salads.

1) Allergies

2) Lifestyles (vegetarianism, etc.)

3) Cost

4) Health factor

5) Amount of people being served

1. Know how many people are going to be there
2. Learn the best way to make meals with the existing material
3. Less is more. You don't have to cook a large meal. You can cook 2 smaller different meals, that serve all people and they have a choice.
4. Number of participants
5. Learn to work with the material. The most basic of food groups, breads, sauces and eggs can do magic if done right.
6. Mingle, mix and combine. Experiment with the recopies and you can do magic.

I usually decide what meals to fix for two weeks at a time since we go to the market every two weeks. A simple way is to get a calendar and start on a day of your choice like; Monday - Chicken, baked potatoes, carrots. Tuesday and so on. It saves money to plan before you go to the market what you serve for each days meals including, breakfast, lunch, dinner, snacks and desserts.

This is really a difficult question to answer because it depends on the size of the hush puppy and how many you intend on giving each person. Typically, you should be able to get approximately 24 golf ball sized puppies from 1 lb. of corn meal mixture. A 5 lb. mixture should net approximately 120 hush puppies. This would give each person, depending on the size of the puppy, approximately 2 each. I think 7 lbs of mixture should net 3 each.

The menu from the restaurant?

The foods consumed at a particular time of a day constitute a meal.

More detail:

Meal planning is the advanced planning of the menu for the next few days, or even the entire month. Complete meal planning involves planning the meals to be prepared, as well as the items needed to be purchased to prepare them.

Proper meal planning is important because it helps to ensure the meals meet the family's nutritional needs, as well as managing a grocery budget and even helping the family as a unit share quality time together. For many families, the evening meal is when they share their daily events with each other, and often is the only quality time they do spend together.

When meals are well planned in advance, the household is able to eat nutritious, low cost meals. Planning in advance allows the use of food coupons, buying food items when they are on sale, as well as planning how to utilize left overs. When planning meals based on available coupons, sales on food items, as well as planning the use of the left overs, a family can save hundreds of dollars a year on their grocery bill.

For example, the left overs of a pot roast served one night can then be used for making roast beef lunches for the next day. And if that roast beef was on sale, then it increases the savings spent for those meals considerable.

Another example, the left over chili made for dinner one night can be used for chili dogs for the next night. Again, if the ground beef used in the chili was on sale, and if there was a cents-off coupon on the hot dogs, that is another considerable savings.

STAY AWAY FROM UNNATURAL AND BOXED FOODS

A decent meal plan for anyone whether young or old should be mostly based on:

A RAW FOOD diet. This is meaning, most of your food should come in the form as mother nature intended. For example, If you want to get your daily intake of magnesium and B12 for the day, instead of solely relying on a vitamin, or having a smoothie that CLAIMS to have all the nutrients you need in it, it would be much better for you to just eat a plain banana.

FOODS COLOURFUL AND HIGH IN ANTIOXIDENTS:

Your diet should be mostly colourful. Anything that is organic or naturally colorful like raw fruits and veggies are good for you. Jasmine rice is supposed to be very healthy for you. Pomegranate, corn, blueberries, salmon, banana, lemon, spinach, and broccoli are popular super foods as they are powerful in energy, antioxidants, and minerals essential for the body. Potatoes are high in starch and can be bad for you depending on how you prepare them, but actually they should be a huge stable in your food holding phosphorous, magnesium, zinc, b12 and other beneficial vitamins and minerals that you cannot obtain through many other veggies.

STICK WITH LEAN MEAT

Chicken is a lean meat, so is lean ground beef. These are perfect for people with heart problems, trying to loose weight, or trying to stay fit. Beef is okay here and there especially if you have low iron as they are rich in iron and other minerals. I would stay away from most beef and heavier mets only if you suffer from heart problems , or just eat it sparingly as beef and heavy meats can be very high in cholesterol. Save those meats for a treat on the bbq! :)

TEA TO START AND END YOUR DAY!

Tea is VERY good for you, especially if you can get organic tea. The best are chamomile and Green Tea. Drink Green tea in the morning with some honey to help you wake up, flush your system and fill you full of disease ridding antioxidants, then end the day with a nice steeped chamomile tea with some chopped up ginger root for soothing sore muscles, headaches, toothaches, cramps, and to trigger sleepiness. It is also a powerful antioxidant.Make sure to let the Chamomile steep a little longer than an average tea, try (10 - 15 mins) for best results!

FAT KEEPS YOU YOUNG

Eggs and nuts are great for getting those healthy fats, omega 3 and amino acids into you! They are great with almost any dish. Be careful with nuts though, only a small hand full is good enough for a whole days intake as they are surprisingly high in fat. Healthy fats are essential to keep your hair, nails and skin tissue healthy as well as keep the signs of aging at bay.

STAY AWAY FROM HIGHLY ACIDIC AND PRESERVED/OVER PROCESSED FOODS!

Some tips: Try to lay off milk and bread as much as you can as they have high PH (high in acidity). Yes milk holds calcium and other good vitamins, but you gotta think of how it's pumped full of antibiotics, and chemicals to preserve it longer. You can find similar benefits as milk in leafy greens such as Kale or Spinach. As for bread, most of it is so refined and pumped full of preservatives that you can hardly call it bread. Bread can be a great way to fill an empty stomach while in a hurry though. So if trying to watch your calories, just find moments when it is only necessary to have one slice of bread instead of two. Too much acidity in your blood can cause all kinds of problem such as headaches, constipation, and a whole slew of unpleasant symptoms. I can also disrupt you on a molecular level and put you at risk for disease.

JUMP START YOUR METABOLISM AND MAINTAIN WATER WEIGHT

They say that Green Tea in the morning and bananas in the morning can help jump start your metabolism. Banana is a natural way to help maintain water weight. If you find you are retaining water weight, then that probably means that you are dehydrated and you need to start drinking more water. Water retention is a sign of dehydration and is your body's way of storing water to keep it hydrated in an emergency. Water also helps flush the body of toxins. It helps get rid of headaches and prevent sickness.

DONT' DEPRIVE YOUR ENGINE OF FUEL AND OIL!

DO NOT EVER crash diet or starve yourself! Starving yourself will only put the body into shock and make it store fat to survive, while crash dieting can make you sick, because within those fats cells there are toxins from the crap we put in our bodies and if you are not burning energy, or drinking water then there is no way for those toxins to be released from your body which can cause many problems.

SUGAR IS A SILENT KILLER

In the West our foods are FULL of sugar! There are sugar in products that we wouldn't even think sugar should be in. It is used as a filler and to enhance flavour in just about EVERYTHING, even a lot random things like frozen vegetables? Not only is sugar a temporary fix for energy, but it also can over time do terrible damage to your insides! On a molecular level sugar is sharp and will over time scrape and wear down the insides of your veins, therefore making you at high risk for heart disease and worse.

MANAGE YOUR MEAL INTAKE

And a last little tip: Instead of eating 3 big meals a day, opt out the big dinner plates and eat three smaller portioned meals a day, followed by 3 -4 snacks in between. This will keep your energy and blood sugar at a steady level as well as allow you to stay satisfied and energized through the day and eat less. It is much more healthy than starving all through work and school then coming home and gorging on a bunch of salty and sugary or starchy food to fill that ravenous hunger you've put yourself through all day. Just remember! Your body is your temple literally! It's the vessel you use to enjoy your day to day activities in life. Respect it, love it and take care of it! I hope this all helped! From a loving soul who has done A LOT of research! :) <3

Salad, grilled topings

Soup, cream of tomato or mushroom, something creamy, maybe with some grilled bread on the side

Grilled chicken with pasta and grilled veggies

Grilled peaches with frozen yogurt. :D

Rice with Rasam, curry and Vegetarian pesarattu.

The food must appeal to them. Eg: The colour,appearance,smell,taste etc

Food must contain nutritional needs for them Eg:Calcium, to strengthen their bones

Replace the unhealthy with healthy.Eg: Replace the regular burger's patty with minced meat

Add more fruits & vegs.Eg: Add more fruits n vegs to their servings

A la carte is used in mainly high class restaurants customers can easily pick and choose what dishes they want. Since there are no combination meals, it is more expensive because you have to buy appetizers, main dishes, side dishes, and desserts separately. Hope this helps.

To include a variety of different flavours and foods; vegetables, carbohydrates, protein (meat) etc. The meal should be balanced in all aspects to make it enjoyable and also filling, without being to big.

To plan a whole menu it is a good idea to have different dishes for different tastes and nutritional requirements, such as vegetarians, vegans and people with nut allergies. There should also be an option of healthier foods like salads and soaps which are lower in fat than foods like steaks and dishes with sauces.

The role of a menu is to save time and energy, example is you were a waiter you are not going to stand there for half an hour and explain the menu to a customer, so the cardboard menu is to save time and energy and most of all to bring in more profit.

Fresh vegetables, fruits and protein are part of a healthy eating plan. In addition, fats and oils are essential for health and to sustain life. Some people may wish to avoid red meat but it is not essential to do so. Include chicken and fish unless you are vegetarian. Eat smaller meals frequently throughout the day to boost metabolism and give an extra energy.

1- Ingredients of the dish should be written clearly to avoid allergic reaction for some people.

2- A lot of people choose dishes by their price.

3- When there's a fixed menu, chefs prepare the mise en place before hand so that the cooking time doesn't take too long.

4- Menu appearance reflects how hygienic and clean the chefs and waiters are.

Using a cycle menu will mean the food in a restaurant is predictable serving the same food on the same day each week or month. The downside to this might be the customers tire of the same old thing.

The budget will affect what kinds of foods you can afford. On a small budget you will have to plan for cheap foods and very little help in serving. On a large budget you can afford expensive dishes and lots of help preparing serving the food.