How would you prioritize the considerations in menu planning for your restaurant?

2. There is a trade-off between a qualified chef and higher costs. How can a balance be achieved to leave a reasonable return for the owners?

3. To achieve maximum efficiency in your restaurants kitchen, who should be involved?

4. Discuss how the equipment and menu must harmonize to create a smooth operation.

5. Ask several restaurant owners/managers how they arrived at their menu prices and compare their answers with the methods suggested in the text.

6 Use sample menus to analyze the following:

• How many items are in each course?
• What equipment will be required?
• Select a few items and determine what you would expect their food cost percentage to be.

7. How seriously should restaurant operators become involved with the nutritional content of the food chefs serve?

8. Describe the sources of the menu items that will be featured on your menu.

9. Describe how your menu will look when presented to guests.

10. What will your restaurant food-cost percentage be? How will you achieve it?