Design for the kitchen you have.
A menu is an operating plan as well as a promise to guests. Review prep overlap, storage, allergens and the number of dishes that peak at the same time.
What to pay attention to
Begin with the situation in front of you and the person it affects. Make a short note of what you know, what still needs checking and what a useful next step would look like. Good decisions are easier when observations are kept separate from assumptions.
Keep the context
These notes are an introduction, not a claim of a visit, service or hands-on test. Details can change; check current information before making plans.