People & Culinary

As a nation, the UK is spending more money on eating out.

Dishes don’t need to be well balanced in terms of nutrients and flavours.

Menus should provide customers with choice.

Ethnic dishes are popular, often containing a balance of flavours that appeals to a wide variety of customers.

If ingredients are expensive then this will not increase the selling price of the dish.

Seasonality could mean ingredients are available anytime of the year.

Prep lists or Mise en place should be planned ready for the next day so staff know what is required in preparation for service.

During the preparation and cooking of dishes, specifications and recipes shouldn’t be used in order to produce the correct number of portions.