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Menu planning considerations 
Anthony Gascoigne
Diamond 9 Diagram
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[Put 9 key factors in the boxes, with the most important towards the top. You can then use this box to explain why you put them where you did!]. 
 

Type and size of your establishment







 

Staff capacity
 

Costs
 

Special requirements such as allergies
 

Your space and equipment
 

Food trends, season and availability
 

Estimated customer spend
 

The competition – price, quality
 

Your location and target customers

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