A good menu must be what?

A good menu must align with the needs of both the establishment and its clientele, which is why it should be practical and acceptable. A practical menu is designed with consideration for factors such as cost, ingredient availability, and preparation capabilities, ensuring that the dishes can be consistently produced to maintain quality and service efficiency. Acceptability pertains to the tastes and dietary preferences of the target customers, ensuring that the menu appeals to a broad audience while also meeting specific dietary requirements when necessary.

In contrast, while having a diverse or seasonal menu can enhance customer experience, they may not guarantee the same level of practicality or customer acceptability. An expensive menu might alienate potential customers, and although being trendy or focusing on nutrition can be important, these elements alone do not ensure that the menu will function successfully within the operational framework of the kitchen and the preferences of diners. Hence, being practical and acceptable provides a solid foundation for any successful menu.