The primary goal of menu planning and development is to create menus that cater to the tastes, dietary restrictions, and preferences of the target customers, ensuring their satisfaction and enjoyment.

Recipe development and standardization are typically not considered key steps in menu planning and development, as they are more related to the execution and implementation of the menu rather than the planning and design process.

Market research and analysis help gather information about customer preferences, dietary trends, and market demand, enabling menu planners to create menus that align with customer expectations and desires.

Personal preferences of the chef or owner should not be the primary driving factor in menu concept development, as the focus should be on creating a menu that appeals to the target audience and aligns with the restaurant's overall concept and identity.

Costing and pricing are crucial in menu planning to determine the profitability of each dish, ensure appropriate profit margins, and avoid financial losses.

Narrative layout is not a typical menu design layout. Columnar, grid, and flowing layouts are more commonly used to organize and present menu items in a clear and visually appealing manner.

Menu engineering involves analyzing the profitability, popularity, and contribution of each menu item to determine which dishes are most profitable, which need improvement, and which should be removed from the menu.

Buffet menu is not a common type of menu in the context of menu planning and development. À la carte, table d'hôte, and prix fixe menus are more widely used in restaurants and catering services.

Menu rotation involves changing or updating the menu items regularly to prevent customers from becoming bored with the same offerings and to keep the menu fresh and exciting.

While bright colors and attractive visuals can enhance the appeal of a children's menu, they are not a key factor in terms of menu planning and development. Nutritional value, variety, and appropriate portion sizes are more important considerations.

Menu testing and evaluation involve presenting menu items to a select group of customers or potential customers to gather feedback on their preferences, satisfaction, and suggestions for improvement.

Word-of-mouth and customer referrals are not typically considered promotional methods for a new menu, as they are more organic and rely on customer satisfaction and positive experiences.

Menu costing involves calculating the cost of each menu item to determine its profitability and contribution to the overall revenue.

Desserts and sweets are not typically considered a common type of menu item in the context of menu planning and development, as they are usually offered as an optional addition to the main meal.

Menu standardization involves establishing standardized recipes, procedures, and portion sizes to ensure consistency in the quality, preparation, and presentation of menu items across different locations or outlets.