Factors to Consider when Proposing Dishes for Menus

Understand the importance of knowing customer needs and preferences. Being able to anticipate these can significantly improve customer satisfaction.
Learn that menus should be flexible, catering to various dietary requirements including vegetarian, vegan, gluten-free, dairy-free, and religious dietary restrictions.
Appreciate that some customers will have allergies or intolerances and the dishes you propose must also cater to these needs.

Understand the concept of seasonality. Seasonal foods are typically fresher and tastier. Using in-season produce can also reduce costs.
Recognise that the availability of ingredients can vary by location and time of year, and this will need to be reflected in your menu planning.
Develop knowledge on alternative ingredients that can be used when a primary ingredient is not readily available.

Understand the importance of cost control. This involves sourcing cost-effective ingredients without compromising on quality or taste.
Understand that dishes must be priced to cover costs and provide a profit margin. This requires knowledge of pricing strategies and market conditions.
Familiarise with the idea of contribution margin, the revenue remaining after subtracting the variable costs directly associated with producing a dish.

Know the importance of providing balanced meals that meet various nutritional requirements.
Understand that some customers may be looking for healthy options, while others may want indulgent dishes, and your proposed menu should cater to both types of customers.

Understand the concept of cross-utilisation, which means using the same ingredient in more than one dish.
Appreciate that effective cross-utilisation can reduce waste, lower costs, and make preparation and service more efficient.

Realise that dishes should align with the theme or brand of your operation. A fine dining restaurant will have different considerations from a fast-food outlet or a pub.
Understand that dishes must be designed with the kitchen equipment and staff skill levels in mind. Overly complex dishes may not be feasible in some settings.

Recognise the role of visual aesthetics in food presentation. A well-presented dish can entice customers and enhance their dining experience.
Be aware of the importance of naming the dish. The name should be appealing, descriptive, and reflective of the ingredients and preparation methods. In some cases, it’s also essential to highlight dietary information or allergens.