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    The principle of menu planning is based on nutrition being served through an array of dishes

    Planning menus for breakfasts and brunches is no different where things like the customers, the availability of food and the resources at the establishment’s disposal must all be considered. Furthermore, breakfast menu planning has to consider different food varieties with respect to the cultural and religious background of guests, while consideration regarding the texture and colour of dishes also plays a critical role. 

      



     

  • Rules for planning a menu
    • Breakfast and brunches should usually provide a variety of food items for guests to select from, instead of single meals
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    • Breakfast and brunches should usually provide a variety of food items for guests to select from, instead of single meals
    • Preparing good breakfasts is an intricate process that involves striking a balance between a variety of flavours
    • Texture, taste and appearance have to be considered – the bright colours of fresh fruit, for example, are appealing, while soft eggs and crunchy toast make for a great pairing
    • The health status of the guests must also be factored into the food that offered. Dishes, such as the white omelette (which is made without any egg yolks), are  a good option for those wanting to avoid cholesterol
    • Religious factors also play a significant role in menu planning. Bacon – a much loved part of the typical English Breakfast – is not at all appropriate to serve to Muslim and Jewish guests. Alternatives, such as Macon (prepared from mutton as opposed to pork) could be offered instead.
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