Developing a weekly menu plan
Although many of you plan your work in some form, we wanted to take a moment to develop a standard, ensuring that those who currently do not practice weekly planning adopt the practice. Planning provides clarity and confidence, allowing us to organize work for ourselves and others and ensure problems are resolved before developing.
Creating a weekly menu plan should be the minimal unit of planning in use on board, with additional planning made for monthly and quarterly planning, especially for long journeys with scarce opportunities for renewing provisions. Planning, and then reviewing plans and learning, informs future planning and provisioning. Accordingly, if you do not make detailed plans and review them, it will be difficult to make decisions on proper provisioning.
Developing a weekly menu plan
These guidelines aim to equip you with the necessary knowledge and skills to create a well-rounded, efficient, and sustainable weekly menu plan that takes into account inventory status, nutritional balance, workload planning, and culinary variety. By the end of this module, you will be able to create a weekly menu plan that satisfies the diverse needs and preferences of the crew onboard.
• Setting Objectives for the Week
Begin by outlining the objectives for the week’s menu plan, including any special events, dietary requirements, or preferences of the crew. Consider any constraints on your inventory or other factors that may affect your meal planning. Review the previous week’s menu to ensure variety and avoid repetition. Setting clear objectives will help you create a well-rounded menu plan that meets the crew’s expectations and considers your available resources.
• Selecting Meals Based on Inventory, Nutrition, Workload, and Variety
Choose meals that align with your objectives and take into account inventory status, nutritional balance, workload planning, and culinary variety. Review your inventory list and prioritize ingredients that need to be used soon. Ensure that each meal provides a balanced mix of macronutrients, micronutrients, and hydration. Plan your workload by selecting recipes with manageable preparation times and suitable for batch cooking. Finally, incorporate variety by introducing new recipes, rotating meal themes, and including diverse flavors and textures.
• Allocating Meals for Breakfast, Lunch, Dinner, and Coffee Breaks
Distribute the selected meals across breakfast, lunch, dinner, and coffee break slots throughout the week. Make sure each day offers a balance of nutrients, flavors, and meal types. For breakfast, consider offering both lighter and heartier options to accommodate different preferences. Lunch and dinner should provide a mix of proteins, carbohydrates, and vegetables, while coffee break snacks can range from healthy options like fruit and nuts to indulgent treats like pastries or cookies.
• Finalizing and Communicating the Menu Plan
Once you have allocated meals for each day, finalize your weekly menu plan by double-checking the plan against your objectives, inventory, and other constraints. Make any necessary adjustments to ensure the menu plan is feasible and meets the crew’s needs. Communicate the finalized menu plan to the crew, either through posting it in a common area or distributing it digitally. Be open to feedback and suggestions from the crew, as their input can help improve the menu plan and overall dining experience.
• Adjusting the Plan as Needed
Throughout the week, be prepared to adjust the menu plan as circumstances change. Unforeseen events, such as supply shortages or changes in crew preferences, may require modifications to your plan. Monitor your inventory, workload, and crew feedback to identify any necessary adjustments. Flexibility is crucial in menu planning, as it allows you to adapt to changing conditions and ensure the crew’s needs are consistently met.
A weekly plan Table
Below you will find a printable table to hang in your galley, on which you can develop a weekly plan. For each day, plan the full list of items included in each meal. It’s recommended to print the table twice: fill in one table with the items for each meal, and in the other, write brief prep lists for each meal.
Tip for Chicken:
After I finish the BRINE process I transfer to a marinade whose base is yogurt, spices and a little fresh lemon juice for another 12 hours
Any other marinade you like will work great as well.
Try and you will get the most
