Two blogs for the price of one again, as we have had two, 2 day theory weeks following our fun in the restaurant and kitchen service.
Looking at, talking about and working on menus - what could be better, other than eating the food? Along with menu planning and development we also look at kitchen design. So what are the key points you need to know? Everything that makes good business sense, but as always, good sense is not always shown in business!
It should come as no surprise that when planning the menu it is not just what the chef wants to cook, but what customers want to eat. Really? Tell Heston Blumenthal that. Snail porridge anyone?
For the rest of us mortals, start with some analyses: size and type of establishment, kitchen capability in terms of equipment and size, the customer profile, staff capability, availability of supplies, seasonality, and so it goes on. It makes you think of all the times you walk down a street full of cafes, bars and restaurants and one is full to overflowing and right next door there's one that's empty. Why? Probably several things, for as you start to work through the variables the range of of what can be "got wrong' becomes quite broad. Too much of what the owner/chef wants and not what the customer wants is likely to be high on the list. Unless you are Heston. Then maybe it's because one of your experiments blew up the kitchen and it's closed for repairs.....