FOOD TRUCK/ MENU PLANNING

12345678910111213141516171819202122232425
Across
  1. 5. MENU WHERE PATRONS MAY ORDER ANY MENU ITEM AT ANY TIME OF THE DAY
  2. 7. A MARKETING CONCEPT THAT HELPS PEOPLE IDENTIFY A BUSINESS
  3. 9. A LOGO THAT USES AN IMAGE
  4. 13. A LOGO THAT USES WORDS, LETTERS, OR ABBREVIATIONS
  5. 14. THE SELECTING OF FOODS FOR A MENU
  6. 16. CHEF SECOND IN COMMAND IN THE KITCHEN
  7. 17. MENU THAT OFFERS MULTIPLE FOOD ITEMS FOR EACH COURSE, USUALLY AT A FIXED PRICE
  8. 19. MARK OR ICON THAT IDENTIFIES A BUSINESS
  9. 20. MENU THAT OFTEN FEATURES LOCAL CUISINES TO GRAB THE ATTENTION OF TOURISTS
  10. 22. ITEMS ON A MENU THAT ARE PRICED INDIVIDUALLY
  11. 24. AN ORGANIZATIONAL SYSTEM THAT HELPED TO STREAMLINE KITCHEN JOBS AND FLOW BETWEEN STATIONS
  12. 25. THE PERCENTAGE OF THE ENTIRE U.S. WORKFORCE THE FOOD INDUSTRY MAKES UP
Down
  1. 1. THE CHEF WHO INTRODUCED THE BRIGADE SYSTEM
  2. 2. FOOD ITEMS THAT MAY NOT BE AVAILABLE AT CERTAIN PERIODS OF TIME
  3. 3. A COMPRISED LIST OF FOOD ITEMS
  4. 4. ELABORATE, RICH CUISINE WITH MULTIPLE COURSES
  5. 6. CHECK WHO PUBLISHED CULINARY TEXTS WITH RECIPES AND COOKING TERMS THAT PROVED COOKS A COMMON LANGUAGE
  6. 8. MENU THAT REPEATS ITSELF BY OFFERING VARIOUS FOODS DAILY
  7. 10. AN ESTIMATE OF INCOME AND EXPENDITURE FOR A SET PERIOD OF TIME
  8. 11. HEAD OF THE KITCHEN
  9. 12. CUISINE KNOWN FOR ITS EMPHASIS ON FRESHNESS, SIMPLICITY, AND LIGHTNESS.
  10. 15. ITEMS MENU THAT OFFERS ITEMS THAT ARE ALL INDIVIDUALLY PRICED
  11. 16. A STRONG, MEMORABLE ADVERTISING PHRASE
  12. 18. MENU THAT OFFERS SPECIALS OF THE DAY
  13. 21. AN IMPORTANT FACTOR IN MENU PLANNING
  14. 23. A CRITICAL FACTOR THAT NEEDS TO BE TAKEN INTO CONSIDERATION IN REFERENCE TO THE BUDGET IN MENU PLANNING