Does this menu work?
Menu Composer
Build a menu course by course and see the balance: weight, technique, temperature, colour, repetition, oven conflicts and a wine suggestion for each course.
What it does
Most private menus fail on repetition rather than on ambition: three creamy courses in a row, two things roasted in the same oven at different temperatures, four beige plates. This planner checks the shape of the whole menu the way a chef reads it, and tells you what to change.
How to use it
- Pick a course for each position from the library
- Watch the balance bars for weight, technique and colour
- Fix the warnings it raises about the oven and the fridge
- Take the wine suggestions as a starting point for your cellar
Notes
- Two hot plated courses in a row need a hot cabinet or a second oven
- A menu that is all one technique tastes like one dish, however good the cooking
- Acidity in at least two courses is what keeps a rich menu enjoyable
Planners
Other planners
How much to buy
Quantity Calculator
Guest count, service style and menu shape turned into a shopping list in kilos, litres and pieces.
OpenWhat it should cost
Cost Planner
A full cost model for a private dinner: food, kitchen labour, service, rentals and logistics, by market and service style.
OpenHow many hands
Staff Planner
The brigade for your dinner: cooks, servers, bartenders and the captain.
Open