RD - Commission on Dietetic Registration (CDR) Practice Test 2025 – The All-in-One Guide to Excel in Your Certification!

When planning a menu, considering both the cost of ingredients and the seasonal availability of produce is essential. The cost of ingredients directly affects the overall budget and pricing strategy of the menu. Knowing the costs helps ensure that the meals can be offered at a profitable price point while remaining accessible to consumers.

Seasonal availability of produce is equally important as it impacts the freshness and quality of the ingredients used in menu items. When produce is in season, it is often less expensive and at its peak flavor and nutritional value, which enhances the overall dining experience. Additionally, incorporating seasonal items can attract customers looking for fresh and locally-sourced options.

Together, these two factors provide a balanced approach to menu planning that can lead to improved customer satisfaction, cost efficiency, and overall success of the culinary offering.