SITHKOP002 Plan and Cost Basic Menus Checklist

Dish name 1:

Dish name 2:

Dish name 3:

Feasibility criteria

Yes / no & comments

Yes / no & comments

Yes / no & comments

Does the dish match the organisation’s menu type, service style and cuisine?

Is the dish suitable for customer profile?

Is the dish unique to create an edge over competitors?

Does the dish match kitchen staff skill levels?

Is there adequate small and large equipment?

Are key ingredients seasonally available?

Dish name 4:

Dish name 5:

Dish name 6:

Feasibility criteria

Yes / no & comments

Yes / no & comments

Yes / no & comments

Does the dish match the organisation’s menu type, service style and cuisine?

Is the dish suitable for customer profile?

Is the dish unique to create an edge over competitors?

Does the dish match kitchen staff skill levels?

Is there adequate small and large equipment?

Are key ingredients seasonally available?

Dish name

Colour

Main

ingredient(s)

Flavour

Cooking method(s)

Texture

Size & shape

Temperature

Feasibility criteria

Evaluation notes

Does the menu match the organisation’s menu type, service style and cuisine?

Does the menu match customer preferences according to sales data and customer profile?

Is the menu unique to create an edge over competitors?

Is there an adequate number of kitchen staff to prepare and produce menu during peak service periods?

Do kitchen staff have appropriate knowledge and skills to prepare and produce menu items?

Is there adequate small and large equipment to meet demand for menu items during peak service periods?

Are there a variety of cooking methods used to distribute the load across available equipment?

Are there a variety of fresh, high-quality ingredients across dishes and the menu to give nutritional balance?

Are there a variety of alternatives on the menu to meet dietary and nutritional requests?

Menu:

Evaluation panel member name:

Date:

Evaluation criteria

Dish name:

Dish name:

Comments

Comments

Visual presentation

Taste

Texture

Temperature

Cooking method / time

Portion size

Meets organisational standards

Suitability to customer profile