What factors affect menu planning?
There are many factors that influence how a menu is designed so it is important that a business takes this into consideration when planning the menu.
These factors include:
Time of year
The availability of certain foods depends on the season.
Using foods that are in season allows the chef to be creative and use food that are plentiful and cheaper.
Using out of season imported ingredients will increase the cost making dishes more expensive for customers.
They may not be prepared to pay the higher price so do not select the dish and the food is wasted reducing profit.
Typical examples of seasonal food include:
- Strawberries - summer season
- Pumpkin - available around Halloween
- Brussel sprouts - Christmas time
The season can influence the menu as customers like hot, warming food in cold weather and cold, refreshing food in hot weather.
A winter menu will include dishes like stews, casseroles, roasts, curries,soups and puddings. A summer menu will have salads, grilled fish and barbecue style dishes with cold desserts.
Special menus are usually offered at times like Christmas, Easter, Valentines Day and Halloween.
Availability of ingredients
It is important that the chef considers the availability of ingredients before planning the menu.
Having good contacts with reliable suppliers to ensure they can meet the demands of the business is essential e.g. if a menu states fresh seafood from Donegal the chef must be sure that the supply can be guaranteed because if the supplier cannot deliver, customers will be disappointed and this may affect the reputation of the business.
Type of outlet
Those dining in a five-star restaurant are unlikely to be impressed if burger and chips is on the menu.
They will expect high quality, more unusual foods prepared and served to perfection.
However, the menu in a fast food outlet will have more basic options and quick, convenient service.
