Offshore Hospitality Consulting & Solutions

Menu Development

Designing a menu is one of the most important jobs to be undertaken by a chef or manager, whether it’s to be for an offshore installation, vessel or onshore canteen.

We at OHC know that, not only is the menu the prime method of communicating to your guests/customers, but it is also the key document for directing and controlling the business. The menu establishes what ingredients need to be purchased, the maximum cost of those ingredients, and the staff and equipment required to produce the dishes.

Everybody knows that traditional dishes are always popular, but many want to be inspired by something new. Are your customers likely to want to try cutting edge food? We would be able to assist you in designing a menu which not only include some of the most famous classic dishes but also contain exciting new dishes from around the world.

Our menu designs will ensure you a nutritionally well-balanced menu. We suggests that, for healthy living, our daily diets should consist of 1/3 fruit and vegetables, 1/3 carbohydrates such as pasta, rice or potatoes, 1/6 dairy products and 1/6 proteins and fats (unsaturated where possible). While a chef will not want to be tied down to these figures for every dish, the advice is worth considering in the overall balance of a menu.

It’s our thought that, you are likely to gain more positive feedback by offering a concise menu of well-executed, simple dishes, rather than providing a menu with an extensive list of complicated items that you are not able to cook consistently well on a regular basis.

T : 07745 988 709   E : info@ohc-solutions.co.uk