As a chef, these are the sort of preferences we in general have as well. My current menu is 4 entrees, 4 mains and 4 desserts(lunch changes weekly), same for d

As a chef, these are the sort of preferences we in general have as well. My current menu is 4 entrees, 4 mains and 4 desserts(lunch changes weekly), same for dinner. The slight variations we have are gastronomic menu (a small portion of each dish), a plates menu (set courses) or a standard pick what you want to order and pay for a full sized your probably useto. Edit to add: This is so that we can concentrate on the meal. Each section only creates 8 actual dishes(for lunch), 4 are off the dinner menu and are quite rare to see ordered (due to cost difference from lunch), but those 4 lunch menu items I can spend a lot of time focusing on. Yes I might send 50-100 meals in one service, but if they are the same 4, I can create something of very high quality and consistent across the entire service.