Which of the following should be avoided when planning menu?

When planning a menu, repetition of ingredients should be avoided. This means that the same ingredient should not be used in multiple dishes on the menu. Repetition of ingredients can make the menu seem boring and limit the choices for customers who have dietary restrictions or preferences. It is important to create variety in the menu and offer different options to satisfy customers. Special days, price range, and the size of the establishment are all important factors to consider when planning a menu. Special days can offer opportunities to create seasonal or themed menus that can attract customers. The price range should be considered to ensure that the menu is affordable and competitive in the market. The size of the establishment should be considered to ensure that the kitchen can handle the volume of food that is needed and that the menu can be executed efficiently.