Menu Planning Considerations
Ingredients used - they must be of the highest quality to produce the best results.
Preparation Method - the order that tasks are to be completed and the cooking methods used need to be considered prior. The steps need to be straight forward and easy to follow be all staff.
Quantitiy Per Portion - The recipe has been developed, the exact size per portion must be established. The size of the serving or portion needs to fit depends on where the dish fits into the menu. It is important that all portion sizes are identical so that customers will not be disappointed.
Cost per Portion - after the portion per person has been established the cost per individual ingredient and then the cost for the overall dish needs to be calculated. After the cost has been established extra costs will need to be factored in e.g. wages, insurance, rent, utilities, crockery, cutlery, liquor licence.