The Principles of Meal Planning
The Principles of Meal Planning
“Menu” is the term used to describe a list of dishes that are served as a meal. Menu planning therefore entails the picking out of a particular menu for an event so as to appeal to existing and new customers. There are two types of menus - “table d’hôte” (offering a fixed price for a very limited choice of dishes that are prepared in advance) and “a la carte” (a wider variety of dishes that are sold as individual items and only prepared after guests have placed their orders). When planning menus, certain factors like the availability of food, the guests’ preferences and the overall management of an establishment (in terms of resources available), have to be considered
1. Factors to Consider in Planning a Menu
1. Menu planning: Food consideration
Nutritional requirements must be considered when planning a menu. Establishing a balance of nutrients – from the carbohydrates and proteins, to fats, minerals and vitamins that are provided – is important. Food availability is also a critical factor as some food items may become difficult to source depending on the time of year. Food on menus should complement each other in terms of their flavours, textures and temperatures. The same items should not be used repeatedly.
2. Menu planning: Customer consideration
For customers, factors such as age, gender, occupation and socioeconomic status have to be considered. For instance, in a school environment where the “customers” are young, meals should be rich in carbohydrates and proteins and sold at affordable prices. Older people expend less energy and therefore require fewer carbohydrates. It is also presumed that they have a more extensive disposable income and can afford higher priced meals. Customer’s food preferences (like whether they are vegetarian or not, or whether they have to abide to a set of religious laws), have to be taken into consideration when planning a menu.
3. Menu planning: Management
This involves considering the availability of resources like staff, equipment, storage facilities, timing, venue space and finances. A good budget plan facilitates the adequate financial management for menu planning, while efficient planning helps chefs to prepare meals in the shortest time possible, which ensures that establishments are turning around meals quickly and therefore making as much profit as possible.
