When planning a menu, recommendations are to first plan the entree course because those items are the most expensive.

When planning a menu, recommendations are to first plan the entree course because those items are the most expensive.

• A. The beverages
• B. The entree course
• C. The appetizers
• D. The dessert

Answer: (B)

When planning a menu, the main course is treated as the anchor because it typically carries the highest cost due to proteins, portions, and the complexity of preparation. By deciding how much you’re willing to spend and what price point you’ll set for that centerpiece first, you establish the financial framework for the whole menu. This helps ensure the other items—starters, sides, desserts, and beverages—are designed to complement the main dish while staying within budget and delivering a balanced experience for guests. If the entree is set up with clear cost targets and a realistic selling price, the rest of the menu can be crafted to fit those parameters without pushing costs too high or leaving too much value on the table. Other courses can then be adjusted to support the overall profitability, margins, and guest perception, but they don’t drive the menu’s structure as strongly as the most expensive item.

When planning a menu, the main course is treated as the anchor because it typically carries the highest cost due to proteins, portions, and the complexity of preparation. By deciding how much you’re willing to spend and what price point you’ll set for that centerpiece first, you establish the financial framework for the whole menu. This helps ensure the other items—starters, sides, desserts, and beverages—are designed to complement the main dish while staying within budget and delivering a balanced experience for guests. If the entree is set up with clear cost targets and a realistic selling price, the rest of the menu can be crafted to fit those parameters without pushing costs too high or leaving too much value on the table. Other courses can then be adjusted to support the overall profitability, margins, and guest perception, but they don’t drive the menu’s structure as strongly as the most expensive item.