Menu Development Guidelines

Menu planning tips

When begining to plan your menu take into consideration the following points

• Check any recent consumer feedback about previous menus and any special dietary requirements that need to be taken into account
• Consider the dietary needs and preferences of the people you are catering for
• Think of what your staff are capable of doing, i.e. their skill level, work schedules and the quantity of food required
• Keep in mind the equipment and space available to prepare the food on your menu
• Keep price lists of ingredients up to date and check your menu is within budget for each day
• Use a template for writing your menu
• Plan each menu-item category for the whole cycle, whatever its length
• Check each day as a unit on its own, compare it with the days preceding and following, and with the same day the previous week
• On a written a la carte menu, place profitable dishes at the start of course sections to ensure they are seen and entice customers every time
• Plan your menu in as much detail as possible
• Check to ensure you have met the guidelines for a balanced and varied menu that will be appropriate for your customers
• Consider some form of customer feedback, such as a questionnaire