705 Menu part 2

• Catering
• Further Education (Key Stage 5)

705 Menu part 2

What you must do ! 

• You need to open your menu 
• You need to choose 1 starter,1 main course and 1 dessert .
• You need to cost 
• 1 starter
• 1 main course 
• and 1 dessert .
• This needs to completed for next weeks class 

Target Market

The menu should reflect the needs, preferences, and expectations of the intended customers. This includes considering age group, dietary preferences, cultural influences, and spending power. For example, a fine dining menu will differ significantly from a casual café menu.

Seasonality and Availability of Ingredients

Using seasonal ingredients ensures better quality, freshness, and cost-effectiveness. It also allows the menu to remain relevant and sustainable, while supporting local suppliers where possible.

Costing and Profitability

Each dish must be accurately costed to ensure the business makes a profit. This includes calculating ingredient costs, portion sizes, and setting an appropriate selling price while remaining competitive within the market.

Nutritional Balance and Dietary Requirements

Menus should offer a balanced selection of dishes, including options for different dietary needs such as vegetarian, vegan, gluten-free, and allergen-aware dishes, in line with current legislation.

Kitchen Facilities and Equipment

The menu must be achievable with the available kitchen equipment and space. Complex dishes requiring specialist equipment or excessive preparation time may not be practical in all kitchens.

Staff Skills and Knowledge

The ability and experience of the kitchen team must be considered. Dishes should match staff skill levels to ensure consistency, quality, and efficiency during service.