Menu
Points

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Your menu is key to success! Here are three points to take into account when planning your menu.


DAILY VARIETY:

Don’t let your regulars get tired of your offering. Keep things interesting by changing your menu every 14 days, and offering specific breakfast, lunch and dinner meals.


BUDGET:

Keep your menu in line with the budget limits of your customers. Also take into account the time of the month – some customers will have less to spend at month end.


CUSTOMER NEEDS:

Your customers have different religious backgrounds, so make sure you plan for them.