Major Points to Consider When Selecting Menu Items

1.      The menu item must be of superior quality.

2.      The raw materials used must be readily available year-round at a relatively stable price.

3.      The menu item must be affordable and demanded by your customers.

4.      The menu item must be acceptable to the preparation and cooking staff system.

5.      The raw materials must be easily portioned by weight.

6.      All menu items must have consistent cooking results.

7.      All menu items must have a long shelf life.

8.      All menu items must have similar cooking times (approximately 8 to 15 minutes).

9.      The storage facilities must accommodate the raw materials used in preparing the menu items.

10.  Menu items should be creative and not readily available in other restaurants.