Menu Management

Menu Planning

 Menu Planning

A MENU or “bill of fare” is a means of communication, informing what the caterer has to offer. The compiling of a menu is one of the caterer’s most important jobs – whether for establishments such as restaurants aiming to make a profit or for those working to a budget, such as hospitals and schools.

The function of the MENU:

  1. a)It is like a price list or a list of wares to the customers in order that he purchases or orders the dishes of his choice.
  2. b)It helps us a tool for the kitchen in order to prepare the mise-en-place and equipment, staff required for its production.
  3. c)It gives a variety to choose from and alternatives in each type of dishes.
  4. d)It sometimes gives the description of each dish in brief, so that the customer knows the contents of the dish and what to expect while ordering a dish.
  5. e) It is a record of cost and control purposes to regulate portion size and food cost of each item.

Factors Affecting Menu Planning

1)      Type of Establishment: There will be considerable variation, for example, in the menu of five-star hotels and restaurants, school meals, heavy manual worker’s canteen or hospitals.

2)      Type of Customer and Age Group: especially for private parties for a birthday, senior citizens conference, football player after a match, visiting overseas students on a mayor’s banquet; all need personal consideration.

3)      Location: Study the area in which your establishment is situated and the potential target market of customers.

4)      Religious rules if applicable (kosher catering or a Muslim occasion) – Lack of knowledge or understanding can easily lead to innocently giving offense.

5)      Meat or Non-Meat preferences: The number of non-meat eaters is steadily increasing, so this becomes more important.

6)      Time of the Year: a) the prevailing temperature should be considered as certain dishes suitable for cold weather may not be acceptable in mid-summer.     b) Foods in season are usually in good supply and more reasonable in price.    c) Special dishes on certain days.

7)      Time of Day: Breakfast, brunch, lunch, tea, high-tea, dinner, supper, snack or special function.

8)      Price Range: Unless fair prices are charged (so that customers are satisfied) repeat business may not occur and the caterer may go out of business.

9)      Competition: It is wiser to produce a menu quite different from those of nearby establishment both in terms of price and quality.

10)   Space and Equipment: The menu writer must be aware of any shortcomings or deficiencies in equipment and may be wary of offering dishes that are difficult to produce.

11)   The availability and capacity of both the Production and Service staff labor must be considered.

12)   Availability of Supplies and schedule from the suppliers.

13)   Number of Courses: Varies according to all prior consideration.

14)   Correct Sequence of courses: Important if the menu is to achieve a good balance.

15)   Appropriate Language: Always use a language that customers can understand.

16)   Sensible Nutritional Balance: If a selection of dishes with varying nutritional contents is offered then customers can make their own choices.

17)   No repetition of Commodities: Never repeat basic ingredients such as mushrooms, tomatoes, peas, bacon on the menu.

18)   No repetition of Flavour: If using strong seasonings like onion, garlic or herbs such as thyme, sage or bay leaf, do not repeat in more than one course. Example:  a) do not serve a tomato flavored sauce on the main course if the soup was cream of tomato.       b) do not or avoid, serving let us say garlic-flavored noodles with prawn in garlic sauce.       c) try to different taste in the meat itself by providing a choice between beef. Pork, lamb,

19)   No repetition of Colours: Colour of food is important to give appetite appeal, but avoid repetition of color.

20)   The textureof Course: Ensure variation is given (food should not be all soft or all crisp, but balanced).

21)   Sauces: If different sauces are served on one menu, the foundation ingredient of each sauce should vary.

Amit Kumar
Amit Kumar
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

Latest Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD &...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie...

Additives and preservatives used in Ice-cream manufacture

 As ice creams move down the scale from premium,...

Ice Sculptures

Ice Sculptures The Ice sculpture is the highlight of any...

Function of menu

Menu is a very important tool for the operation...

Related Articles


Energy conservation measures for Hotel Industry DO’S AND DONT’S FOOD & BEVERAGE DEPARTMENT This department consumes approximately 25% of the total energy cost so the opportunities to...

Organization of Banquet Department

Banquet organization structure             ...

Types of Meringues

There are three types of meringue; their differences lie in when and how the sugar is added: French Meringue This uncooked meringue is the one most...