Menu System: Importance

Technically, a menu is just a listing of food items to be served for one meal, day, or longer. A menu system has the components necessary to manage a food service department. Although the term menu will be used for this month’s topic, it really refers to a menu system.

The menu is the basis for everything that happens in the department. It determines food costs, the quantity and quality of labor necessary, equipment needs, storage requirements, customer satisfaction, and regulatory compliance.

Every facility has the choice of creating its own menu or purchasing a menu from another source, such as a consultant dietitian, food supplier, or menu software company. Whether developing, revising, or purchasing a menu, the menu must meet certain criteria including:

• Meet the nutritional needs of all residents;
• Meet federal and state regulations;
• Be attractive, appealing, and palatable to all customers;
• Meet department considerations; and
• Meet budget requirements, both for food costs and the cost of the menu itself and implementation.

Menu system components will be the focus for the remainder of this month