While the recipes seem not to concern the menu, it is very much connected as the operations in the kitchen are triggered by the customers orders, which are based on the menu. The recipes will serve as important definitions of what is written on the menu. The recipes are crucial to deliver the items in the menu as consistently as possible. If the chef can’t translate the recipe of a particular item simply enough for the cooks to replicate, then it is best to discard the item from the menu no matter how good it may be. Only after the recipes have been written down can the menu be drafted.
After writing the recipe and making the menu draft, the next step is to contact suppliers that provide the ingredients. The chef may be able to produce recipes and a menu of delectable pieces, but they can’t be made and served if there are no ingredients. The chef and the owner should be able to source out the items carefully and thoroughly. It is best to contact several suppliers to find one that can give the best quality, most consistent quantity, and most reasonable prices.
This stage in menu writing also determines the prices of the food to be served. The costs of...
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