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Concept of restaurant affect menu planning

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Reference no: EM133029573

A. What do you think is the most important tip or guideline in planning a menu?

B. In your perspective, is it important to have signature items on your restaurant's menu? Why or
why not?

C. Does the type or concept of restaurant affect menu planning? Support your answer with an example.

D. Would you prefer to offer seasonal items on your menu? Why or why not? E. Do you agree with the statement "You are what you serve"? What does this statement mean to you?

Reference no: EM133029573

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