Prioritizing is most important. There must be a "hard" time in the week when this is done. When I planned each week's menu, I saved a lot of time and money. I did this each Saturday morning. And shopped for the entire week Sat. afternoon.
I only made on additional grocery run. On Wednesdays, I bought fresh veggies, per the plan.
Factors that influence me would be weather (fewer options in summer because I don't want to turn oven on for long period of time), time it takes to cook the meals, schedule (already eating out or working late), food in season, food that I already have in stock. Want to find meals to use what I have instead of buying everything new.