What is a characteristic of a good menu?

A characteristic of a good menu is that it is practical and acceptable. A practical menu effectively meets the needs of the specific clientele, fits within the operational capabilities of the service, and is aligned with the resources available, such as ingredients and staff training. An acceptable menu resonates with the target audience and considers dietary preferences and restrictions, cultural variances, and customer feedback. Such a menu ensures that customers are satisfied and that the service can efficiently deliver the items offered.

In contrast, an innovative and constantly changing menu, while it may appeal to some, can complicate operations and confuse customers if not managed well. A complex and extravagant menu can lead to higher costs and kitchen inefficiencies, making it less practical in a military services context where budget and resource management are crucial. Lastly, while adaptability to different cuisines can be beneficial, it does not necessarily guarantee practicality or client acceptance.