Menu planning L2 Flashcards
(23 cards)
Menus should strive to offer a variety of dishes that provide essential nutrients, catering to health-conscious consumers while maintaining palatable flavors.
Nutritional Balance
s the thought-provoking task of listing down specific food & dishes desired for one meal such as breakfast, lunch or supper, or throughout the day including snacks; or all days of the week.
Menu Planning
Goals of menu planning
- Sanitarily prepared
-Economical - Aesthetically pleasing
-Nutritionally adequate
Micronutrients
Vitamins & Minerals
Balanced Diets
Dietary Restrictions
Factors determining food budget
- Income
- Size & composition of the family
- Social status of the family
- Food likes and dislikes
- Knowledge and skills of the homemaker
- Current food prices
- Home production of food
is a listing of foods classified in broad groups needed to meet the food requirements of the family for a given period and a given budget.
Food Plan
is an outline of the number of meals offered with corresponding components over a specific period of time.
Meal Pattern
Breakfast menus should prioritize nutrient-dense options that provide balanced energy for the day, focusing on proteins, whole grains, and fruits.
Nutritional Considerations
This menu is designed to be prepared repeated within a specific time span
Cycle menu
Consider incorporating a mix of classic and innovative dishes, such as omelets, Greek yogurt parfaits, and smoothie bowls, to appeal a broad range of customers.
Sample breakfast menus
A diverse lunch and supper menu can enhance dining experience and encourage repeat visits, offering a range of choices from light meals to hearty dishes.
Menu variety
It’s key to create a harmonious blend of flavors, textures, and cultural influences, ensuring menus remain exciting and visually appealing.
Balancing flavors
Understanding peak dining hours and the potential time limitations of customers is essential for designing menus that facilitate quick service without
Time constraints
Menus must clearly label potential allergens while also offering alternatives to accommodate individuals w/ specific dietary restrictions, fostering inclusivity.
Allergen awareness
Incorporating plant-based dishes can attract a growing segment of consumers, enabling businesses to stay relevant and responsive to market demands for inclusive dining choices.
Vegan/ Vegetarian options
Menus should offer options for those adhering to specific diets such as gluten-free, ensuring all guests feel considered and catered to.
Special diet restrictions
Utilizing fresh, local ingredients in menu planning can greatly enhance flavor profiles and customer environmental impact.
Incorporating seasonal ingredients
Menus should evolve to reflect changing seasons, integrating appropriate themes and flavors that resonate with customer’s expectations throughout the year.
Reflecting seasonal trends
A dynamic menu structure allows chefs to adapt dishes based on seasonal availability, creating both excitement and spontaneity for returning customers.
Flexibility in menus
Access o extensive databases of recipes, food trends, and nutritional information empowers chefs and planners to make informed decisions in menu creation.
Online databases
The integration of modern software solutions streamlines the menu planning process, providing analytics for cost control, inventory management, and consumer rights.
Software tools
Technology aids in monitoring and reporting sustainable practices, helping businesses communicate their eco-friendly initiatives to increasingly conscious customers.
Sustainability tracking
Conducting regular evaluations of the menu assists in identifying items that may need adjustment or removed based on sales performance and customer preferences.
Periodic Reviews
