Menu planning factors
Time for preparation and service
The greater the number of dishes on offer, the more time and staff will be required to prep and cook the food.
Customers do not like to be kept waiting irrespective of the type of outlet. When large numbers are being catered for, like at a wedding or banquet, a simple table d’hôte menu is more likely to be offered.
The starter will be prepared ready for service and the main course may be plated and placed in special trolleys which can reheat the food so it can be quickly served to customers.
The food on each plate will be identical and the customer has very little choice. Similarly, the dessert will be plated and served.
An a la carte menu will be more usual in a restaurant where numbers are lower, allowing customers a wider choice and allowing the chefs to prepare and cook food to order.
The menu in a fast food outlet will require food that cooks quickly as customers do not want to wait long.
This means when the menu is planned, food that can be prepared and partially cooked will be important e.g. fish can be battered and cooked to seal the batter and can then be finished when ordered.
In hospitals, patients usually make their meal choices the day before and hot food is brought to the wards in special heated cabinets to keep it hot.
These can be plugged in again at the ward to ensure the temperature is safe for holding food and the risk of food poisoning is eliminated.
Equipment available
If the outlet is offering cook-chill foods then a full working kitchen is not required.
However, if all food preparation and cooking is undertaken within the outlet, a wide range of equipment is required.
Many outlets buy in foods that are partly prepared to reduce the range of equipment required e.g. potatoes already peeled means staffing and equipment costs are lower.
Nutrition considerations
Customers have different nutritional needs so it is important that the menu offers a wide variety of options.
When planning menus, a chef has to be aware of the Eatwell Guide and try to incorporate the recommendations.
Cooking methods to reduce fat should be used where possible and dishes should include choices where healthier cooking methods are used e.g. baked, grilled or poached.
Information must be available to indicate the allergen content of a dish and a chef must have the skills to offer alternative options for customers suffering from conditions like coeliac disease e.g. a sauce thickened with cream or cornflour instead of flour to avoid gluten.
Children’s menus should have few high sugar dishes and smaller portions to encourage children to eat a full meal.
In hospitals and nursing homes, a dietician will work with the caterers and advise on special diets for particular patients or residents.
To help patients recover, foods high in Vitamin C are recommended. Someone who suffers from diabetes will require a diet high in protein and complex carbohydrates but low in sugar.
This means dishes with meat, vegetables, wholegrain rice and pasta. Puddings, biscuits and other sweet food should be avoided.
