It is a problem that dietitians have a shortage of labor and a large amount of work per person. The work of a dietitian includes menu planning, ordering meals, nutritional guidance, etc. Among them, menu planning is an important work. Menu planning is an advanced work that considers dietitians adjustment, safety and economic efficiency based on basic knowledge such as cooking combination, food combination, appropriate amount for one-person, seasoning ratio, cooking method, etc. It is thought that reducing the burden on menu planning will lead to more efficient work for dietitians. The subjects for which a dietitian makes a menu plan are classified into managed meals such as those provided at hospitals and daily meals provided to healthy people in a company cafeteria. This paper proposes a menu planning method that meets the requirements for menu plans for regular meals in the company cafeteria, which has more constraints than managed meals and is a complicated problem. The menu planning is optimized by a DGA (Distributed Genetic Algorithm) using an evaluation function that expresses the variations in menu orders.