Posted: November 28th, 2016

How would you prioritize the considerations in menu planning for your restaurant?

Chapter 4: The Menu

1. How would you prioritize the considerations in menu planning for your restaurant?
2. To achieve maximum efficiency in your restaurant’s kitchen, who should be involved?
3. Discuss how the equipment and menu must harmonize to create a smooth operation.

7. How seriously should restaurant operators become involved with the nutritional content of foods the chefs serve?

8. Describe the sources of the menu items that will be featured on your menu.

10. What will your restaurant food-cost percentage be? How will you achieve it?

Chapter 5: Planning and Equipping the Kitchen

1. Before equipment selection takes place, what factors must you evaluate? Use at least three examples of equipment in your discussion.

3. Why are low-temperature dishwashing machines growing in popularity?

5. What conditions favor purchasing a tilting skillet for your kitchen? A vertical cutter/mixer? A convection oven?

6. In starting a restaurant, what used equipment would you consider buying? What equipment would you want to buy new?

7. Will you install gas or electric kitchen equipment, or both? What factors will affect your decision?

10. What are these pieces of kitchen equipment used for?

a. Bain-marie –

b. Ridged griddle –

c. Infrared broiler –

d. Charbroiler –

e. Convection oven –

12. Explain the statement, “The menu determines the kitchen equipment.”