There are a number of factors that affect menu planning but no matter how good a menu may be aesthetically if it does not sell, nor make a profit, then it is of no value to the food service operator.
RECIPE FOR SUCCESS INGREDIENT CARD
Ingredient
Design a Market-Focused Menu
Question:
What factors affect menu planning?
Answer:
Menus are ‘the silent salesperson’ of any restaurant or catering business. The menu not only presents products and services available to the customer but, also presents the mood and character of the whole operation. The menu is vital to the success of your food business.
The approach should be first to identify the customers and their needs and wants and then select menu items that you expect would meet those needs.
It is important to realise that over time the type of customer can and will change. The menu in any location will therefore need to change as the customer type changes.
Example:
If you had a family-type restaurant, the dishes that you would include on the menu are price balanced and designed for the affordability of the average family. It is very unlikely that you would offer grilled crayfish or roast fillet of beef on this type of family menu due to the higher selling price of each dish.
Method
No matter how good a menu may be aesthetically if it does not sell, nor make a profit, then it is of no value to the food service operator.
