Nutrition and Menu Development
Energy and nutrient basics
Carbohydrate and protein supply 4 kcal per gram; fat supplies 9; alcohol supplies 7. Saturated fat should stay under 10% of calories, added sugars under 10%, and sodium under 2,300 mg per day for most adults; fiber targets run roughly 25–38 grams. Vitamin C and the B vitamins are water-soluble and lost in long cooking or large volumes of water; the fat-soluble vitamins A, D, E and K are more stable but can be damaged by high heat and light.
Allergens and menu law
Control the major allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. Traps: cross-contact happens through shared fryers, cutting boards and utensils, not only through ingredients; and menu claims such as 'light', 'low sodium' or 'gluten-free' carry defined meanings. Write menus truthfully and train servers on ingredients.
Menu design and engineering
Classic menu types are à la carte (each item priced separately), table d'hôte (a multi-course meal at one price with choices), prix fixe (one set price, no choices) and cycle menus (a repeating rotation). Menu engineering plots popularity against contribution margin: stars are popular and profitable, plowhorses popular but low-margin, puzzles profitable but unpopular, dogs neither.
Worked example
A chicken entrée has 34 g protein, 42 g carbohydrate and 16 g fat. Calories = (34 × 4) + (42 × 4) + (16 × 9) = 136 + 168 + 144 = 448 kcal. Rule of thumb: protein and carbohydrate are 4, fat is 9, and the multiplier is where most candidates slip.