Menu Planning
Learn about the importance of having a good menu and what to keep in mind during pre-menu planning, while working out the menu and when reviewing the menu.
The Importance of the Menu
A menu is at the heart of every food service operation. It decides:
- The capability of operations
- Who your guests are
- The type of restaurant you run
Through the menu, customers are kept informed of what dishes are available in the restaurant and the price per dish. The menu also allows restaurant operators to promote certain dishes in high visibility positions.
Click on the topics below to start
Topic 1: Major Considerations in Planning Menus
Learn what are the key factors to consider when drawing up your menu.
Topic 2: A Balanced and Accurate Menu
Learn what you can do to ensure balance and accuracy in your menu.
Topic 3: Menu Engineering
Find out what are the dos and don’ts when creating your actual menu.
Topic 4: Evaluating Your Dishes
Learn why you should evaluate your dishes, what to evaluate and how to evaluate them.
