The main objective of menu planning is to deliver quality service to the customers. The menu is a crucial aspect of the food and beverage service industry, and menu planning involves selecting and presenting dishes to customers. A well-planned menu should cater to the needs and preferences of the customers while also considering the availability of ingredients, food cost, and profitability. A good menu should offer a variety of dishes, including vegetarian and non-vegetarian options, and be priced reasonably. A well-planned menu can attract and retain customers by providing quality service, a pleasant dining experience, and an opportunity for repeat business.