What is meant by "cross-utilization" in menu planning?

Cross-utilization in menu planning refers to the practice of using a single ingredient in multiple sections of the menu. This approach not only helps in minimizing food costs by reducing waste but also allows for more creativity in dish development by incorporating versatile ingredients across different recipes.

For instance, if a restaurant employs chicken as a primary protein, it may feature it in various forms—like grilled chicken salad, chicken pasta, and chicken tacos—across different menu sections. This not only harmonizes the overall menu but also ensures that any surplus of an ingredient can be efficiently utilized in different dishes, leading to better inventory management and cost efficiency.

This method contrasts with the idea of avoiding ingredient overlap, which could limit creativity and increase ingredient costs, or the strategies focusing purely on pricing or specific dietary needs, which do not center on the efficient use of ingredients across the menu.