Page 80 - NEA NEWHERE FLIPBOOK

DISH PROPOSAL FACTORS
TIME
THE CUSTOMER
THE WORKFORCE
Planning menu items against the time your staff work must be a a a a major consideration Imagine having menu items that take 6 hours to prepare cook or chill however the staff only have 2 hours to complete the dish before service This could lead to to mistakes and customer complaints due to long wait times or or poor-quality products If the staff only work short shifts (part time) you may need to to modify the menu to to suit this either offering simplified dishes or pre prepared items THE DISHES
You need to plan your meals/service around
the time available to to your your customers If your your customers have 30 minutes for breakfast/lunch then offering food ready to go (quick service) has to be considered Following this service will allow for a a a a rapid and efficient service however other factors need considering for example how many items you place on your menu menu The fewer menu menu items the more efficient the service as as well as as maintaining quality and food safety If you offer dishes on the menu that take a a a lengthy amount of time time to prepare and cook then time time management must be considered and the chef needs to develop good time management and organisational skills A great example could be a a a a a a well-done piece of meat such as a a a a steak This dish could take 40 minutes to to to cook to to to the customers liking (well done) This could lead to to customer complaints unless the the customer is told of the the time scales involved 80
WHEN PLANNING A A A A A A A A MENU YOU MUST CONSIDER TIME
AS AS A A A A A A A A VERY IMPORTANT RESOURCE THIS FALLS UNDER 3 KEY AREAS:
However the the the the quicker quicker the the the the customer is is served and finished the the the the quicker quicker the the the the tables can be turned over (reset) and others customers served The type of o menu offered may also be linked to to time A simple table d’hôte menu with limited choice would allow the chefs to prepare some items for service in turn speeding up the service in in contrast to an à la carte menu which may offer 5-6 courses All o of these dishes are cooked to order and the the service is is is generally slower based on this fact