Discussion Post: Menu Planning
The customer base for restaurants is much more diversified these days. If you were a regional manager of a small chain of restaurants how would you respond to the following questions?
a) What factors would you need to consider when planning your menu versus a small individually owned eatery?
b) How would you want to describe the items on the menu? What marketing or promotional ideas would you apply and why?
c) You have just a list of ingredients for the customer to put together in whichever way they want on your menu. How does this menu affect service?
The response must include a reference list. Using one-inch margins, double-space, Times New Roman 12 pnt font and APA style of writing and citations.