The following Describes the main form that is titled Menu Planning Checklist for Customization. This form consists of a table with a cell spanning the top of the table that includes the title of the form along with the following text: Considerations when customizing the cycle menu: Food combinations should have a variety in texture, color, flavor (sweet, salty, etc.) form or shape, eye appeal and preparation method (baked, fried, etc.).

There are two main columns, labeled Filters and Unit Specific Information, that divide the remainder of the table. The cells under Filters are filled with information but the cells across from them, under Unit Specific Information, are empty. The following information is located within the cells that fall under the Filters heading:

Type of Service
Food Court, Self-service, Waited Service, Branded Formats, Traditional Line.

Customer Food Preferences
Surveys, Comment Cards, Food Committee Meetings, National Data, Regional and Unit Demographic Information.

Contract Requirements

• Days and hours of operation / service considerations (i.e. Brunch and Dinner on Weekends).
  
• Menu Specifications.

Equipment Limitations
Menu Balance should consider equipment capabilities. Holding times should be reduced to 15 minutes when planning for production of food restaurant quality characteristics in taste, temperature and appearance.

Purchasing

• Procurement Compliance Targets.
  
• Recommended order guide.
  
• Seasonal leverage of products.
  
• Delivery Schedule. Plan menus to eliminate secondary supplier.

Special Influences
Dietary Restrictions, Seasonal (Holiday), Climate, Special Events, Client Request, Religious, etc.

Financial Parameters

• Resident Dining: Food Cost per Meal or Plate Cost, Knowledge of Historical Meal Plan Participation.
  
• Retail: Food Cost % of Sales, Average Check.
  
• Catering: Food Cost % of sales or Break Even Analysis.

Menu Requirements
This includes your entrees, grill, sides, soups, deserts, fruit, salad bar, beverages, etc.
 
Marketing Program Guidelines
 
 
Culinary Team and Skills