1. How will the item be received by Hotel clientele?
Is it time to add a new entrée or two to your menu? If so, here are some things to consider:
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Food and Beverage Department
Is it feasible?
What are the costs?
How will the item be received by Hotel clientele?
Does the item fit in with others similar on the menu?

2. Keep in mind an increasing awareness of healthy eating
GUEST APPEAL
Type of food
First course, entrée, salad, dessert
Price
Quantity
Taste
Appearance
Variety
Healthfulness
Keep in mind an increasing awareness of healthy eating
Food and Beverage Department
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3. PREPARATION Time required Skills required Space required
Availability of ingredients
Compatibility with other menu items
equipment, timing
Extra personnel required
Training time
Food and Beverage Department
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4. EQUIPMENT New? Cost? Space required Delivery time Training for use
Special dishes or utensils
Food and Beverage Department
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