AMU Planning and Evaluating a Menu & Target Market Questions

Propose a menu for one of two options:

1. a new food truck with a limited menu

2. a catered event

The proposed menu should have at least two items for at least four menu categories such as appetizer, soup or salad, main course, or dessert for example. The menu items should be described as they would on a menu.

You will need to identify who the target market is and their nutritional expectations of the menu with at least one identified dietary restriction. Possible restrictions may be vegan meals only, an allergy to nuts, or conforming to regulations of kashrut as possible examples.

• The proposal will provide a “side by side” comparison of two menu options in each category to show nutritional information, highlighting what is gained or lost when deciding between the two options
• You will provide an analysis of the overall menu and assess the following:
• The most beneficial group of choices from the menu (choosing one item from each category), which means assessing the value of each item in relation to the other items, not individually

The impact of the meal on daily intake of macronutrients, vitamins, and minerals.

At least one concern related to fiber, monosaturated fats, polyunsaturated fats, saturated fat, cholesterol, sugar, or sodium

• The effect of portion size on nutritional value

The value of the menu choices for the identified target market, even if that value is more indulgent than health.

• At least one possible recipe change that would improve the nutritional benefit without compromising taste appeal