Cafeteria Manager
Menu Planning
- Familiarize with local and national dietary regulations.
- Incorporate recommended daily values for nutrients.
- Consider special dietary needs (e.g., allergens, vegetarian).
- Consult with a nutritionist if necessary.
- Document all standards for staff reference.
- Collect feedback through surveys and suggestion boxes.
- Monitor sales data to identify popular items.
- Engage with customers for direct input.
- Adjust menu based on seasonal preferences.
- Review feedback regularly to stay informed.
- Research available seasonal produce and local vendors.
- Create a balance of flavors, textures, and colors.
- Incorporate international cuisines for variety.
- Ensure options for various dietary restrictions.
- Rotate menu items to maintain customer interest.
- Calculate food cost percentages for each item.
- Set pricing based on ingredient costs and labor.
- Evaluate portion sizes to minimize waste.
- Consider specials to promote slower-selling items.
- Regularly review costs to adjust pricing if needed.
- Set a timeline for menu evaluations (e.g., quarterly).
- Gather data on sales and customer satisfaction.
- Involve staff in discussions for fresh ideas.
- Update menu layout and presentation as needed.
- Communicate changes to staff and customers promptly.
Use in Manifestly