# data[].attributes.body
The menu must consider the needs of its target customer group. For example, on the menu of specialty restaurant that targets young people, there will be more fried food and soft drinks.

# data[].attributes.body
consider vegetarian and people have allergies to some food

# data[].attributes.body
The menu’s price range should match the purchasing power of the target customer segments.

# data[].attributes.body
Consider the guests preferences, dietary restrictions, nutritional needs, dining habits and budget .

# data[].attributes.headline
Dining Sequence and Habits (customer-related)

# data[].attributes.subject
Dining Sequence and Habits (customer-related)

# data[].attributes.body
For Western restaurants, the menu should follow the proper dining sequence and can also follow the dining habits of the customers

# data[].attributes.body
Food variety and seasonality are important for creating an exciting menu. Offering a mix of different dishes helps meet various tastes and dietary needs, encouraging customers to try new flavors. Using seasonal ingredients means choosing fresh fruits, vegetables, and meats that are available throughout the year. Cooking with seasonal ingredients supports local farmers and is better for the environment, as it reduces the need to transport food from far away.A menu that includes a variety of dishes and changes with the seasons gives customers a fun and enjoyable dining experience.

# data[].attributes.body
<Customer related factors>

different kinds of food

Halal food

Food for vegetarian

<food related factors>

Avoiding food allergy (Peanut , Diary etc.)

Ensure the menu is suitable for Most of the customers from different tourists or people all around the world

<food related factors>

Show the ingredients and Calories

Prevent any food allergy

Show calories = healthy ( if any ) ( if there is any customers are on a diet)

<Marketing related factors>

Show the image of the Famous dishes / set (mostly expensive and the cheapest)

To attract customers to have a taste of it / try it .?

# data[].attributes.body
MARKETING-RELATED FACTORS, FOOD-RELATED CONSIDERATIONS, COST OF FOOD MATERIALS AND MENU PRICING,CUSTOMER-RELATED FACTORS:

Menu planning starts with foundational considerations like the occasion, guest dietary needs, and budget.

->It's crucial to account for allergies, the number of people, and the season to ensure the meal is appropriate, safe, and cost-effective.

# data[].attributes.body
FOOD-RELATED CONSIDERATIONS (VARIETY):Once the basics are set, focus shifts to crafting a balanced culinary experience. A successful menu combines varied flavors, textures, and colors across courses

OPERATION—RELATED FACTORS: while also being practical to execute based on your available time, kitchen equipment and cooking skills.

# data[].attributes.body
Restaurants will modify their menus for people to celebrate festivals, e.g table d'hote for valentine's day, banqueting menu for mother's day, or carte du jour for Chinese New Year. Thus it can enhance their dinning experience and gain satisfaction by enjoying these food

# data[].attributes.body
They also provides seasonal food,

e.g winter melon soup in summer, hairy crabs in autumn and lamb belly claypot in winter. The seasonal demand contributes to higher revenue, and customers can enjoy the food and gain satisfaction.

# data[].attributes.body
<Customer related factor>

Nutritional Value:

Ensure meals meet customers’ nutritional needs and follow dietary guidelines.

<Customer related factor>

Customer Preference:

Consider guests’ age, culture, religion, health conditions, and personal tastes.

# data[].attributes.headline
In Line with Food Trends (marketing-related)

# data[].attributes.subject
In Line with Food Trends (marketing-related)

# data[].attributes.body
Except for a few all-time favourite dishes, the menu needs constant changes. The head chef and restaurant manager must review the menu to align with the latest food trends. For instance, as people are more health conscious, some fattening dishes could be

replaced.

# data[].attributes.headline
As a Response to Competitors' Move (marketing-related)

# data[].attributes.subject
As a Response to Competitors' Move (marketing-related)

# data[].attributes.body
Restaurants can use the menu to show their reactions to competitors' latest moves. For example, when one restaurant promotes festive table d'hôte choices at special prices, the other competing restaurants soon follow suit. These will be reflected in the menu.

# data[].attributes.body
Factors affecting my choice:

customers are becoming more health-conscious (FOOD)

﻿﻿They are more price sensitive (CUSTOMER)

﻿﻿The layout of matches MUST match the restaurant's image and theme (MARKETING)

﻿﻿Economic situation (higher purchasing power at good times, so restaurants can sell expensive dishes)
(CUSTOMER)

﻿﻿The menu are modified according to the festivals and seasons and also business hours (lunch, breakfast and dinner) (MARKETING + OPERATION)

# data[].attributes.body
The executive chef and restaurant manager need to ensure that the menu of the restaurant must align with the latest food trends around the world. They navigate the social media to find information so as to adjust the types of dishes they serves