What characterizes a good menu?

A good menu is characterized by being practical and acceptable. This means that it should cater to the needs and preferences of the target audience while being feasible for the kitchen staff to execute efficiently. A practical menu takes into account factors such as the availability of ingredients, the capabilities of the staff, and the overall dining experience that guests expect.

An acceptable menu not only meets these practicalities but also aligns with the tastes and dietary requirements of customers, making it appealing and relevant. This approach ensures that customers enjoy their meals, enhancing their overall experience and satisfaction.

In contrast, a costly and extensive menu might overwhelm customers with too many choices and may not be financially viable for the establishment. A complex and gourmet menu, while potentially appealing to some patrons, could pose challenges in execution and may not cater to the average diner's preferences. Lastly, a standardized and inflexible menu can stifle creativity and adaptability, making it difficult to respond to customer feedback or seasonal ingredient availability. Overall, a practical and acceptable menu strikes the right balance to provide a satisfying and enjoyable dining experience.