Plan menus that can be prepared with facilities, including work and landing surfaces and equipment available. Plan menus that can be served with serving equipment and facilities available. Plan menus so that the serving dish or tray can accommodate the food items. Plan menus that can be prepared and served successfully by employees in the time available and with current skill level. Plan menus that generate a workload that can be balanced among employees from day to day.
Plan menus so that some preparation can be done in advance.
Plan menus centrally or cooperatively or by another method that simplifies the purchasing process. Promote choices of food items within the reimbursable meal program and the selection of the meal as a better value than the purchase of a la carte food. Focus food production efforts on food items to be served in the reimbursable meal program. Make essential regulatory and technical resources accessible to the persons responsible for planning menus and ensure their use. Plan menus on a cycle that provides and uses historical data for forecasting.