Menu Forms and Functions

This rule means that, in most operations, the taste and preferences of the cooks or chefs are of less importance when planning the menu. True, some of the most famous restaurants exist primarily as showcases for the chef’s own artistry, but these are a small percentage of all food-service establishments. Instead, the taste and preferences of the clientele must be given top priority if the business is to succeed. The kind of clientele the business serves influences the form the menu takes.