The 99 dollar question is- When is the right time to change the menu? Well in all honesty there is no right or wrong answer.

Some establishments choose to change the menu seasonally, some choose monthly others choose irregularly.

The bottom line is – the frequency of the menu change is solely in the hands of the associated Chef, Restaurant Manager, and/ or Food and Beverage Director.

All in all as mentioned in an earlier posting in this very category within the chef 21 blog there are many factors and step involved in the menu planning process.

I am in fact currently compiling an ebook on the subject of “Menu Development”. The more involved that I get in the mentioned ebook the more intrigued I become.

Do you have any secrets that you would like to share? Feel free to leave your comments- you never know you might even get a mention in the forthcoming ebook.

Image Credit: galant

Planning is of the essence here. Menu planning is an art within itself. It is a skill that is developed over the years.

When I am dining out I have a habit of dissecting the menu that the particular establishment has on offer. As I read through the various menus that I stumble across I begin to analysis the structure and content.

I am sure that many chefs do the same thing

You could call that a self managed training course in menu planning.

As they say, by failing to plan you are planning to fail. It is certainly true when it comes to menu planning.

Over the proceeding postings within this very category in the blog you will find a number of hints, tips and ideas to give you the leading edge when it comes to initiating a methodically approach for your next menu change.

Whether it is a simple 3 dish menu or an elaborate 10 sectioned fine dining menu a similar mind set is required when it comes to menu planning.

You will be given a complete overview of the various types of menus.

In addition we will cover such areas as- mise en place lists, dish recipes, basic recipes, product specifications, market lists, store lists, wastage and spoilage, dish sketches, dish images and menu engineering etc etc.

The list goes on; the world is our oyster, who knows where our journey may take us.