What are important customer and management factors that affect menu planning?

Answer 1

We just make it happen per order while catering...depends what they want to eat, the cap on spending, location, number in party, and the theme.
Special interests such as children, elderly, allergians etc.. are accommadated.

Please give specifics...

Answer 2

1) Part of city neighborhood -- rich, middle, poor

2) Who are the customers? Business or family restaurant.
After theater crowd, business lunch crowd, fast food types?
What do customers demand in that area.

3) What are others serving in that area. Different or same

4) Supplies and preparation with low overhead. Many dishes
can be prepared in bulk and served over a period of days
such as soups, stews, pasta, pastries, desserts etc.
Storage and refrigeration space, bulk purchase give
economies of scale.

5) Caliber and skills of the culinary staff. . .sloppy Joe's or A La
Mode. Can they prepare menu items with skill.

6) Pricing of the menu items should be sufficient to cover all
operating expenses. ..Lease, supplies, salaries, utilities,
insurance etc. Last but not least, what % of profit will be worth the risk.