What key aspect should be reviewed before planning any menu?

Reviewing the nutritional needs and preferences of the personnel being served is crucial before planning any menu because it ensures that the meals provided are suitable and beneficial for the health and well-being of the individuals. Understanding dietary restrictions, health conditions, cultural preferences, and general likes and dislikes allows food service personnel to create a menu that meets the diverse needs of all diners, contributing to greater satisfaction and compliance with dietary guidelines.

Focusing solely on the cost of ingredients, the popularity of seasonal foods, or the availability of kitchen equipment, while important, does not directly address the primary responsibility of food service in serving personnel appropriately. These aspects should be considered, but they are secondary to ensuring that the menu aligns with the nutritional and personal preferences of those being served.