Want to find out why catering & restaurant menu planning checklist is important?
When planning a catering function discover the menu planning points to consider and questions to ask a client on the first phone call and questions to consider before offering your menu suggestions.
It is important for you to recognise that the menu is a means of communicating to your clients that you have a great deal of knowledge about what they want and expect.
Catering & restaurant menu planning checklist
Questions to ask the client on the first phone call:
What is the general price range?
How many people will there be?
What is
- the general age group?
- is the occasion?
- time of day?
- time of year?
Questions to consider before offering your menu suggestions:
Can you describe these dishes in delicious detail?
Is there variety of taste, colour, texture?
Are at least some of the selections a little unusual and apparently extravagant?
Is this menu entirely different from any menu you offered the client previously?
Are you able to realistically prepare and serve each of the courses?
Do you include some selections for the calorie-conscious?
Have you avoided any food which will deteriorate quickly under the conditions of the time and place?
Have you carefully calculated the price per person?
Menu Planning and Costing
Want to know more? For a very low investment, why not purchase a copy of:
‘How to Design a Market Focused Menu’ eBook
and find out why catering & restaurant menu planning is vital to the success of your food business.
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