Final answer:
The recommended number of items per category on a menu is typically 5-7, balancing variety with operational efficiency and food quality. The correct option is a.
Step-by-step explanation:
When considering how many items to have per category on a menu, there isn't a definitive answer as it depends on various factors such as the size of the restaurant, the type of cuisine, the target customer base, and the overall concept of the establishment.
However, a common recommendation is to aim for 5-7 items per category. This range typically allows enough variety to cater to different customer preferences while not overwhelming the kitchen with too many options, which can compromise food quality.
For instance, a starter category could have six various appetizers ranging from light salads to more substantial fare like sliders.
Similarly, the main course category could have five to seven options including vegetarian, seafood, and various meat dishes. This approach helps customers to make choices without feeling paralyzed by too many options, and it allows the kitchen to focus on the quality and consistency of each dish.
In some cases, you may need to adjust the number of items based on the expected value of sales or operational capabilities, especially if combining two or more food categories is necessary to maintain efficiency. Option a. is the correct one.