Food Costin?

When creating a menu, you must consider not only the cost of the food and the variety, but also the time required to prepare and present it. The menu should reflect the season: stews and game during the fall and winter months, fish and salads in the spring and summer months. The menu should be well balanced between red and white meats, fish and seafood, and offer sufficient variety based on the size of the restaurant and the number of employees in the kitchen. Thought should also be given to the garnishes that will accompany a protein, avoiding too much repetition. A well-planned menu minimizes waste and controls costs both in terms of the ingredients and labor.