Page 107 - NEA NEWHERE FLIPBOOK

CUSTOMER NEEDS PROBLEMS AND SUITABILITY You need to look at a a selection of problems that may arise from completing the dishes?
PROBLEMS • Can the dishes be cooked to order?
• Can the dishes be batch cooked or in large quantities?
• Are the ingredients hard to purchase? Seasonal?
• Do all staff have the the skills and and knowledge to prepare and and cook the the dishes?
Now we we have looked at the organoleptic values of menu planning now we we must consider any problems problems that might arise from offering this dish These problems problems could be linked to ingredients ingredients for example are the ingredients ingredients seasonal If this is is the the the the the case then the the the the the chef may struggle to secure them for the the the the the menu Does the dish require specialist equipment to to be able to to cook it for example fish and and chips requires a a a a a deep fat fryer and and your brakes during service could you you still offer it Other factors that need considering especially in in the the the current climate is are the the the dishes suitable for a a a range of customers’ needs This links to to to both customer customer preferences and allergies Can Can the the dishes be be modified for children? Can Can the the ingredients be be substituted to allow customers with allergies to to to to be able to to to to sample them? These are all all all factors that chefs and restaurant owners must consider The nutritional balance within your meal is very important however in in many restaurants this isn’t always the key Many customers see eating out as a a a a a a a a a treat so don’t usually base a a a a a decision on on on on on on where they eat on on on on on on nutritional content However chefs should be able to understand the the nutritional content of their dishes and and modify theses to to meet customers needs for example how can fish and chips be created for a a a a a a customer on a a a a a a low fat diet? Should children’s meals be high in salt fat and sugar? How can these be reduced in children's meals?
SUITABILITY Here you need to look at special dietary requirements and decide if i these can be modified or altered to suit a a a a person’s dietary needs You should consider the following special dietary requirements • Lactose intolerance
• Coeliac
• Vegan/Vegetarian
• Nut allergy/Other food allergies 107