What is key in compiling a menu?

1- The Menu in General ( we should think what the client likes not the chef, standard recipes, high quality food)

2- Kind of menu (Special party menu , a la carte menus, hotel room service menus, restaurant buffet menus)

3- type of meals ( breakfast, lunch, dinner, afternoon teas, snacks)

4- Kind of establishment/type of people (

• Luxury hotel
• First class restaurant
• PubCountry club
• Canteen
• Café
• Young people
• Heavy steel workerc
• 5- The season of the year 
• 6- The capability of the kitchen staff
• 7-Size and equipment of the kitchen
• 8- Capabilities of service staff
• 9- size of the place
• - menu spelling, color, prices, design