Menu Development, Planning and Design

Menu Development, Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Examine principles of menu planning to meet need of customer and business for range of
various menus..................................................................................................................................3
P2 Determine customer & business requirements that needs to be satisfied to increase profits
for different menus.......................................................................................................................5
TASK 2............................................................................................................................................6
P3 Determine key considerations that taken into account while costing and pricing menus......6
(Covered in PPT).........................................................................................................................6
P4 Produce properly costed and priced menus to meet requirements of user..............................6
(Covered in PPT).........................................................................................................................6
TASK 3............................................................................................................................................6
P5 Produce realistic plan to improve menu that meets need of customer and business to
increase profit margin for organization........................................................................................6
P6 Produce menu that meets need of customer and business to maximize profit for chosen
organization..................................................................................................................................7
P7 Test and assess menu produced..............................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
While planning menu, it is necessary to consider different dishes as well as flavor which
is balanced with one another. They provide different types of dishes to its user in which they are
not restricted to particular food item. Thus, it is necessary to design menu in such a manner that
attract large number of customer and increase profit margin in future period of time. In this
assignment, the OXO Tower restaurant is taken into consideration. This restaurant focuses on
providing different kinds of services to its user in order to satisfy them. In this report, there are
different kinds and principles of menu planning are maintained in order to meet requirement of
user. In addition to this, their main focus is to satisfy need and want of customer by making
effective menu for increasing profit margin in future period of time (Andersen and Røe, 2017).
TASK 1
P1 Examine principles of menu planning to meet need of customer and business for range of
various menus
It is necessary to maintain good menu in order to attract large number of user towards
services provided by them. Therefore, the principle of menu planning involves balanced,
aesthetic, different varieties involved color, flavors, shape of food and many more that is going
to be mentioned below:
The balanced menu provides different kind of dishes involves vegetables, breads,
proteins and many more. Therefore, it is necessary to prepare item of food in different ways,
providing grilled and fried items to its guest during particular phase of time period. Therefore, it
is necessary for chosen restaurant to prepare effective menu that help in attracting large number
of user during particular phase of time period (Moore and Elliott, 2016).
Nutritional quality is considered as a value or worth of goods for consumer physical
growth, improvement and many more. It is necessary for restaurant to consider nutritional
quality in order to increase profit margin in future period of time.

Aesthetic is determined as providing food in discipline manner. This is determined as a
practice of providing food in an attractive appearance. Therefore, the aesthetic involve
appreciation related to beauty of item of food and it is necessary to provide aesthetic of item of
food that helps in achieving competitive advantage over rivalries at marketplace.
Texture of food is determined as a smooth and crunchy food provided to its user in order
to satisfy them. Thus, it is necessary for restaurant to consider this kind of texture in order to
provide food according to need and wants of customer.
Color of menu grab attention of individual person and they enjoy food in more
appropriate manner. And, it is necessary for restaurant to provide meal in different colors which
is red, green and many more that aids assistance in increasing experience level of user in the
market.
Flavor it is necessary for restaurant to provide taste, quality in foods such as sweet, fresh
fruits and many more. The focus is on preparing meal that is determined as a new experience of
its user in order to satisfy them (Baiomy, Jones and Goode, 2019).
Therefore, it is assess that there are different kinds of principles of menu planning that
helps in increasing profit margin of restaurant in future period of time. It aids assistance in
enhancing experience level of user in future period of time. In addition to this, there are different
kinds of menu which is maintained to satisfy need and wants of user that is going to be
mentioned below:
A La Carte menu is determined as a French menu in which price of food and ordered
list of items is given separately that helps in increasing experience level of user at marketplace. It
offer flexibility as well as offer to its user in order to satisfy them.
Price fixed menu is a menu in which fixed price of item of food is given. Price of menu
is also determined as a menu which is prepared on special occasion and they are adopted only for
purpose of a special occasion like Thanksgiving, Christmas and many more.
Beverage menu if the restaurant provides multiple beers like Cocktail, juice, soda then
they separate them in different menu of beverages. If they offer different beverages or drinks to