Menu Planning & Presentation

  • A menu plan saves money. Standard Costing / Recipes saves money is wastage and produces uniformity in product development.
  • Using leftovers efficiently cuts food waste, while planned buying in bulk makes it easy to stockpile freezer meals at reduced prices.
  • A menu plan saves time. A missing ingredient can spoil your production plan and may compromise on taste and consistency leaving an unsatisfied customer not wanting to come again, no frantic searches through the freezer for something, anything to thaw for dinner.
  • A menu plan improves nutrition. There's time to prepare side dishes and salads to complement the main dish, offering healthy option to your discerning customers.. Knowing what to serve each day--and having the ingredients already on hand..
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