Associate FCSI member John Reed discusses why the needs of an operator must always be considered when redesigning a menu program
The typical life span of a menu concept or programming can range from one to five years, depending on the style and type of foodservice operation that is being considered. In contract foodservice, the life span of a core menu design is a little longer as there are limitations put on the operator that they may not have control of.
One of those is the configuration of the kitchen and foodservice facilities. Most foodservice contractors are using equipment and facilities they do not own and have minimal impact on the decision of why certain equipment is there. Design professionals are generally brought into a project long before the menu may be considered. In doing so, we are making long-term menu decisions that have considerable influence on food offerings. Some decisions have more future impact than the latest food trend that can be gone by tomorrow or before the operator has a chance to create a menu.
