Menu Planning And Design - Define the foodservice operation

First, define the foodservice operation. For this assignment, please assume it is a sit down restaurant and focus on dinner. Define your target market, the geographic and demographic area in which it is located and the style of the restaurant.

Next, design your menu. You do not need to create an elaborate desktop publishing document, but describe the style, color, typeface, etc. that you would use on your menu. Are pictures included? A history of the restaurant?

Next, create your menu. You do not need to include prices. Be sure to take into account the aspects studied this week in menu planning. Remember the different concerns a menu planner must take into account.

Next, summarize the reasons why you developed the menu the way you did. Be specific - i.e. "The menu features a variety of fresh fish because of our close proximity to the fishing boats arriving daily. This enables us to ensure safe, fresh ingredients for our guests while keeping our budget in mind."