What is menu planning

The menu is able to tell you the types of foods and beverages served, along with the prices of each. Just as important as the menu itself would be the planning of the menu. Menu planning is the choosing of menu foods, typically for a specific event.

In restaurants and other food operations, menu planning is of utmost importance. Planning the menu in advance can ensure food menu items are prepared on time. It enables the chefs to organize their kitchen staff to be most effective when cooking the staple restaurant dishes alongside specials and new items.

Menu planning means to compose a series of dishes for a meal. Composing a menu is an art and needs careful selection of dishes for the different course, so that each dishes harmonies with others.

OBJECTIVES OF MENU PLANNING

The menu must satisfy guest expectations.The menu must attain marketing objectives. The menu must help achieve quality objective. The menu must be cost effective.

It is a process to plan the optimum possible presentation of recipes. It also includes the servings made for guest to meet the customers’ needs. This process is affected by certain factors such as ambience of the restaurant, style of the services, customers’ need and so on (McVety, Ware and Levesque, 2009).