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  • Constraints of Menu Planning: Sourabh Choudhary

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    Sourabh Choudhary
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    There are several key constraints to consider when planning a restaurant menu, including the type of guests in terms of their eating habits, age, health considerations, and budget; the location of the establishment in terms of competition and resource availability; the price range and style of the restaurant; the type of establishment such as cafe, fine dining, or nightclub; the skills of kitchen staff; the size and equipment of the kitchen; the availability of raw materials; and seasonal ingredients.

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    Constraints of Menu Planning

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    Sourabh Choudhary

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    There are several key constraints to consider when planning a restaurant menu, including the type of guests in terms of their eating habits, age, health considerations, and budget; the location of the establishment in terms of competition and resource availability; the price range and style of the restaurant; the type of establishment such as cafe, fine dining, or nightclub; the skills of kitchen staff; the size and equipment of the kitchen; the availability of raw materials; and seasonal ingredients.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    6 views9 pages

    Constraints of Menu Planning: Sourabh Choudhary

    Uploaded by

    Sourabh Choudhary
    There are several key constraints to consider when planning a restaurant menu, including the type of guests in terms of their eating habits, age, health considerations, and budget; the location of the establishment in terms of competition and resource availability; the price range and style of the restaurant; the type of establishment such as cafe, fine dining, or nightclub; the skills of kitchen staff; the size and equipment of the kitchen; the availability of raw materials; and seasonal ingredients.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 9

    Constraints of Menu

    Planning

    Sourabh Choudhary
    Type of Guests

     Eating Habits
     Age Group
     Health Consideration
     Time Available
     Disposable Income or Budget
    Location of the Establishment

     Competition
     Availability of resources
    Price Range

     Service Standards
     Style of Restaurants
     Locality
    Type of Establishment

     Cafe
     Fine Dining
     Quick Service Restaurant
     Speciality Restaurants
     Night Club
    Staff Skills

     Type of dishes
     Type of cuisine
     Service style
    Kitchen Size and Equipments

     Number of Dishes
     Pot wash
     Mise-en place
     Cooking Area
     Availabilty of Equipment
     Operational Efficiency
     Maintenance Expenses
     Fuel cost
     Number of Portion gauranteed at a time.
    Raw Materials

     Easily Available
     Ingredients
     Sesonalit
    Thank You

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