Purchasing systems within restaurants are designed for all of the following EXCEPT?

Purchasing systems within restaurants primarily focus on managing the acquisition of goods and services essential for operations, which includes aspects like inventory management, cost control, and maintaining supplier relationships.

Inventory management ensures that a restaurant has the right quantities of ingredients and supplies on hand, preventing both overstocking and stockouts, which can be costly. Cost control involves tracking expenses related to purchasing to ensure that the restaurant operates within its budget and maximizes profitability. Additionally, effective supplier relationships are crucial for negotiating prices, securing quality products, and ensuring timely deliveries, all of which help in maintaining seamless operations.

While menu planning is undeniably important in the hospitality industry, it is not the primary function of purchasing systems. Menu planning involves determining the types of dishes to serve based on various factors such as trends, customer preferences, and seasonality, but it does not directly relate to the purchasing processes that oversee the acquisition and management of the supplies needed for those menus. Thus, the function of menu planning falls outside the primary focus of purchasing systems within restaurants.