Target customers
The number, sex, age, health and activity, cultural and economic background, nutritional requirements and food preferences of customers are important considerations in planning menus.
Business capability
This includes equipment on hand, number and skills of personnel, budget and the type and style of service.
Environmental consideration
This refers to the climate, the time of day the food service is operational, food is season and sources.
Aesthetic quality
The aesthetic quality of planned menus is one important factor to consider in menu planning. The planner must be able to visualized the arrangement of food on the plate, tray or cafeteria counter, how the food will look like when put side by side on a plate, how the flavors will combine or will it fit everybody like vegan recipes for vegan and whether or not food expresses variety of textures, shapes, colors and consistency.
Color refers to the visual of the food at least one or two colorful foods should be included in each menu.
Example: a combination of fried chicken and mashed potatoes perked up by green vegetables.
Texture refers to the tactile quality of foods and it is best described by how the foods feel in the mouth. Crispy, soft, smooth and chewy are some objectives used to describe texture in food. There should be more than one textures in one meal.
Example: coleslaw, chicken and rice casserole and fruit salad.
Contrast in texture could also be achieved within one menu category.
Consistency refers to the degree of firmness, density, viscosity and may be described as firm, thin, thick or gelatinous. A menu which includes two creamed foods on the plate would be unappetizing.
Shape refers to how the vegetables are cut like cubes, cut into strips, shredded, diced, etc. Different shapes in a menu can create more interest. Especially in vegan recipesor for vegetarian food which are mostly vegetables.
Example: carrots cut into julienne strips or circles, cubed or shredded, green beans, cut or French cut
Flavor combination Aside from the basic flavors of food like sweet, sour, bitter and salty, vegetables could be considered as strong and well-flavored. A combination of different flavors within the meal is more enjoyable than a meal of the same flavor. Some customers prefer great taste rather than presentation. Food with vinegar and food with citrus fruits would be a wrong combination, but there are some exceptions like in vegan recipes.
Variety in preparation Variety in food preparation may be introduced by marinating or stir-frying foods in addition to frying, broiling, baking or steaming them. Two kinds of foods prepared in the same way should not be included in the same meal.