The cycle menu system is the menu rotation plan recommended for use in Navy GMs. The cycle menu is a series of menus planned to be used consecutively with some variations over a period of time. A cycle menu, rotated with appropriate changes on a quarterly or seasonal basis, is recommended for Navy GMs. They should be reviewed continuously to increase variety and eliminate unpopular dishes. Cycle meals save time and are easier to analyze thoroughly and to perfect than those written on a weekly basis. Cycle menus also lend themselves to more forecasting of ration costs and requirements for requisitioning and daily food preparation.

In some messes, a family night is offered once or twice a month. This affords the family and friends the opportunity to visit the command and enjoy a meal and pleasant conversation.  It also stimulates morale, promotes good will, and makes family members feel more a part of the Navy.

Advantages of the Cycle Menus

The principal advantages of a cycle menu are better meals, time savings, improved cost control, and more effective supervision and training.

While the cycle menu is in use, the menu planner can refine the menu and make changes-tailoring it to patrons' preferences, available supplies, and incorporating seasonal fruits and vegetables and special events. Breakout quantities can be brought closely in line with actual requirements when menus are repeated. The cycle period can consist of as many weeks or months as practical.

In deciding the most desirable cycle length, the variety and frequency of resupply and the number of duty sections should be taken into consideration as well as the MS watch schedule. Because the accepted cook watch is port and starboard, an odd-numbered day cycle (21 days) allows each watch the opportunity to prepare the entire cycle menu by the time the cycle has repeated two times (42 days).

Varying the Cycle Menu

Perfecting the basic menu and introducing variety can be made easier with sample cycle menus available from other sources. Past menus may be used as a guide if they have gained acceptance.

Experience gained through actual preparation and service of the menu points out shortcuts, better preparation techniques, proper timing of food preparation, the arrangement of food on the serving line, preferred serving sizes, and the most attractive arrangement of food on the trays. Supervisors can provide the level of training and supervision required to perfect each meal.

If the daily ration control record shows that the cost of the meals in the cycle menu is excessive or is grossly below the allowed ration rate, the menu can be changed to bring costs within acceptable limits. If inventories point out stocks that are either in long or short supply, temporary adjustments to the cycle menu can be made to balance stocks.