Designing a Menu

The capability: you can build a cocktail list this room can actually execute.

Prerequisites: Modules 34, 43, 55.

The practice

Map every bottle to every drink that uses it. A list with one entry is a finding.

Time every build honestly, including unbatched prep.

Rank by velocity and look at the bottom five.

Then test three ways, per Module 55: at volume, on the hold, and under speed — make twelve in a row during a real rush and taste those.

And find a palate that was not in the development.

The reference

The development version, tasted against the volume, hold, and speed versions.

What you are building

A menu as a production plan rather than as a list of drinks.

And the recognition that a drink developed at a quiet bar and executed under a rail three deep is not the same drink — which is a specification failure rather than an execution one.

Verification and boundary

The ingredient map, the build times, and twelve made in a row.

Boundary: menu claims, allergen disclosure, and pricing are governed by applicable law and TABC.