What is the first step in the menu planning process?

The first step in the menu planning process involves examining the Whole Warfighter Menu (WWM) for facility appropriateness because this foundational assessment ensures that the menu aligns with the resources, equipment, and capabilities of the food service facility. By evaluating the WWM, planners can identify what menu items are feasible based on the facility's operational constraints and the dietary needs of the intended diners. This step sets the stage for subsequent planning phases, such as budgeting, gathering guest feedback, and consulting with kitchen staff, which all require a clear understanding of what can realistically be offered within the context of the available resources.