The menu impacts the restaurant's resources
-Labor (management and other employees)
-Food and beverage products
-Equipment for product storage,production,service and clean-up
-Operating expenses (specified in the approved budget)
-Time(perhaps the most limited [or,at least,irreplaceable]resource of all!)
-Utilities/related costs
-Square and (in the case of storage)cubic footage devoted to production and service
-Standard operating procedures (methods