Identify five factors that should be considered when contemplating menu balance.

Nutritional Value: A balanced menu should include a variety of foods from all food groups to ensure that all necessary nutrients are provided. This includes proteins, carbohydrates, fats, vitamins, and minerals.

Variety: The menu should offer a range of different foods to cater to different tastes and dietary requirements. This includes offering vegetarian, vegan, and gluten-free options.

Seasonality: Using seasonal ingredients can improve the quality and taste of the dishes, as well as reduce costs. It also allows for variation throughout the year.

Cost: The cost of ingredients should be considered to ensure the menu is financially viable. This includes considering the cost of sourcing, preparing, and serving each dish.

Preparation Time: The time it takes to prepare and serve each dish should be considered. This is particularly important in a restaurant setting, where customers expect their food to be served within a reasonable time frame.