Menu Development, Planning and Design

This assignment explores menu development, planning, and design in the food and beverage industry, specifically focusing on the New London Cafe. It provides an overview of different types of menus and their principles, analyzes how customer and business requirements are met, discusses the impact of these requirements on menu planning and design, and offers conclusions and recommendations for meeting trends in customer and business requirements. The assignment also includes a detailed plan for one of the menus and key performance indicators to measure success.

MENU DEVELOPMENT,
PLANNING AND DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Overview of at least three different types of menu to introduce the principles of menu
planning and design....................................................................................................................3
Analysis of at least three different types of menu to explore how the customer and business
requirements/expectations are met..............................................................................................4
Impact that customer and business requirements have upon the planning and design of menus
.....................................................................................................................................................5
Conclusions and recommendations for meeting trends in customer and business requirements
for the organisation.....................................................................................................................6
TASK B...........................................................................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu development and planning are the key elements of growth and success of those
companies that are operating their venture within the Food & Beverage sector. These two
components provide several benefits to ventures. The current assignment will be based on New
London Cafe, which falls under category of leading cafes in the UK. The assignment will explain
comparative overview of at least three different forms of menu and principles of menu planning
and design. It will define how three types of menu meet customers and business requirements.
Furthermore, the study will justify impact that venture and consumer’s requirements have upon
menu planning and design. The assignment will describe conclusion and suggestions in regard to
meet trends in buyers& business requirements for chosen company. Lastly, it will justify detailed
plan for one of menu, supported by research, KPIs to measure success and justified suggestions
for any issue that could occur.
TASK 1
Overview of at least three different types of menu to introduce the principles of menu planning
and design
Menu is the list that provides the name of foods and drinks that will be served or available for the
purchase. This is also known as 'bill of fare'. This is the list from which customer will choose
what they want.
Principles of planning and designing menu are:
 It is the most important tool for the food and beverages firms that are cafe, restaurant and
hotels.
 They are made as per the expectations of customer needs and desires and it also contains
the dishes which are high in prices and few low in quality
 While making the plan or designing the menu it is the duty of owner to keep in mind
several things that are related to the gender, lifestyle, choices and costs.
The different types of menu are:
1. Set menu: This menu is also known as fixed menu and have few options in food which in
turn have fixed price. The menu of new London cafe serves the food according to its
price and quantity.

2. Table d'hote menu: The menu contains meal that are fixed in prices but have different
choices for its customers to order. It also contains limited choice under different course.
The menu offers the food according to the time like for breakfast the menu have different
type of dishes. This menu contains the set menu which contains all the set prices. Further,
the dishes that are offered in the menu are served at that time when they are ordered
because of less kitchen space.
La carte menu: In this menu all the dishes have individual price for each course. Course like
main course, snacks and other that have wide variety of choice. Price of each dish is separately
placed on the menu along with its ingredients. It may have a longer waiting time as dishes are
cooked or finished as per the orders are made.
The best menu for the new London cafe is table d'hote menu because it gives less choices
so that consumer will not waste their time on selecting what to order and their requirement will
also be fulfilled. Although food is also delivered freshly and baked at time of order.
Analysis of at least three different types of menu to explore how the customer and business
requirements/expectations are met
The analyse of the new London cafe will define in depth what are the different menu
which will provide various type of choices as per the taste and preference to their customers. By
this menu people are informed what are menus served by the London cafe and information
related to the dishes as per the price.
Set menu: In this the menu is fixed it does not change on the seasonal basis. It fulfils the
requirements of the user by providing them the food that have good taste and which is healthy
for them. This is not good for the customer who want variety of goods and also needs price low.
This menu contains high level of dishes that include few choices and also this menu is for people
who have decided in advance what they want to eat.
Table d'hote menu: This menu is made for the people who want different choices relating
to food. In this menu the people will get wide variety of choice at time of breakfast, lunch and
dinner as per the price and quantity.
La carte menu: This menu is best because it gives wide variety of choice to try and better
prices to its customers as well. By using this menu all the customer requirements will be fulfilled
which they were expecting. In this menu the dishes are divided on the basis of snacks, desserts
and main course so that the customer can easily find out and order it.

Impact that customer and business requirements have upon the planning and design of menus
There will be different impact of the customers upon the planning and designing of menu.
If cafe new London will provide the menu in the best way, then they will lead to attract large
numbers of customers and which will result in increasing goodwill and revenue of the cafe.
Customer needs: For every business the first option for making profits is the need of its
customer that are related to the:
Price: This the basis need for every person is what will be the price offered by the
business for its product and services. It is very important to match the price according to the
quality and quantity offered. Although low price will attract lot of customers but they will also
demand that the food served to them contains good quality food It is essential for a price to
lighter the
choice of the product or service that the
enterprise is selling.
Quality: The product or services that are served by the people of the cafe must have
standard that are met as per the requirements of the customers. First preference of the customer is
level of quality no matter it cost high value. Like the people who are paying the low value for the
product will get the low level of quantity. Similar to that if they will pay high value they will get
high standard of food.
Choice: There are different type of choices for different groups of customer that are
related to the choice and preference. Few customers take product for value & couple of for the
quality and taste that are all related to the needs and desire of them. They must have different
choices and menu for the people who are vegetarian and non-vegetarian.
Convenience: This point is related to the product provided in the quicker, easier and in
faster way that the customer does not have to wait for long. All the facility provided by the cafe
are meet as per the requirement of the customers.
Business needs: For every business the needs are related to its staff that they are properly
trained, what are equipment and facilities they will offer to their customers. The time at which
the breakfast, lunch and dinner will be served and plans are made according to that.
The business has to maintain few consistencies that are related to the shift according to
the comfort of the employees working. High quality of recipes which will be attracting large

number of the customers. Proper hygiene which is related to the cleaning and maintenance at the
cooking area.
Generally, every business that deals in food and beverages have to follow some laws that are:
1. The Food Safety and Hygiene (England) Regulations 2013, which provide for the
enforcement, including penalties of certain provisions of Regulation (EC) No 178/2002
and amended the Food Safety Act 1990 to bring it in line with this regulation.
2. The Food Safety Act 1990, which provides the framework for food legislation in Great
Britain and creates offences in relation to safety, quality and labelling.
The business also has to provide some choices for the people who are suffering from the diseases
by providing them Medical requirement, Allergens (mustard, peanuts and milk), low diet food
and gluten free diets.
Conclusions and recommendations for meeting trends in customer and business requirements for
the organisation.
The above discussed project have analysed food and beverages industry supplying
various dishes by providing healthy food and hygienic for its customers. New London cafe is
restaurant that offers relaxed atmosphere and good services to its customers. Revenue and
goodwill play a vital role in current trends because from that large number of the customer will
attract.
Latest trends for the customer business requirement:
Alcohol free: Few people prefer to go the cafes that are alcohol free. By implementing
the alcohol, the cafe will attract large number of customers which is good for the growth.
Healthy eating: The cafe will be offering the healthy food to its customers that will be
good for their health and help them to remain fit and fine. Healthy food contains lot of vitamins
and supplements that will help in boosting the immunity. The cafe will also plan to add more
veggies to its dishes for meeting the customer expectations and raising goodwill.
Zero–waste: The cafe will also start the plan that is related to the zero wastage of the
food. At the time of delivery, they will keep the foods in the bags that can be recycled again and
used for the future.
Veganism: The cafe will be serving the food that will be pure vegetarian. which will
contain high amount of proteins in the food that contains nuts, seeds, tofu and le gums. Also they

will start serving the food and drinks that are made using mix fruits, vegetables that will result in
keeping their customers fit and fine
By the evaluation is can be concluded that the cafe will start serving the healthy food that
will be good for its customers. Also start developing the skill that is zero wastage of food.
Detailed plan for one of the menus and to measure success
The plan for preparing the menu of new London cafe which will make their customers
happy. The plan is made according to the season basis, happy hours, taste and preference, veg
and non veg etc. The various steps that are followed at the time of making plan which will help
company for their success. The success can be achieved by provide high quality of good and
services.
Key performance indicators
Cost of goods: This are related to the price of the goods for every item that the restaurant is
selling to its guests. By serving the better rates and seasonal ingredients it will increase the profit
margin of the company and also deals in attracting large number of customers. The cost of the
product is the biggest expense for any firm.
Production time per dish: The customer knows that the dish they will or have ordered take time
to cook and served little late. The value of each dish are based on the time and expectations. If
the popular dish from the menu will consume lot of time it will give negative impact on the
consumer experience.
Food wasted per food purchased: This is huge fear for every restaurant. Around 70%n of the
customer’s order food from which half of the food is wasted this will make feel that is dishes are
not made properly as per the expectations of the customers.
The employees of the cafe are not trained properly similar to that the infrastructure of the cafe is
not so attractive to bring large number of customers (Spring Mann, M., and et.al, 2018).
Justification solution
Training of employees: By bringing new trained employees cafe will deal in high amount of
customers. They will have the good communications skills that will attract the large number of
customers.
Investment: For better development of the cafe the company need to invest high amount of the
capital that will result growth and development. Infrastructure and services must be provided-in
good way to attract large number of customers and good climate.

TASK B
Incorporate in PPT
CONCLUSION
From above analysis, it has been concluded that by following the principles of menu
planning and design, organizations have successfully designed a menu that satisfied customer’s
needs. By designing a good and attractive menu, company's while operating venture in Food &
Beverage industry has gained competitive advantages. Furthermore, by summing up above
discussion, it has been identified that by offering products and services according to customers
and venture requirements, firms have built its strong image in market. All the possible and
appropriate suggestions, enhanced productivity and profitability of organizations. It enables them
to retain existing customers and attract new one. By using the key stages of menu planning,
company's has designed and planned an attractive menu, in which everything has been
mentioned according to guest's needs. Moreover, from above investigation, it has been
determined that by using effective Key performance indicators such as Cost of goods, Production
time per dish and Food wasted per food purchased, firm's has successfully measured its success.

REFERENCES
Books and journals
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Graham, F., and et.al, 2019. Exploring the relationship between environmental impact and
nutrient content of sandwiches and beverages available in cafés in a UK
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advertised on adolescents' preferred web sites in Canada. Journal of Adolescent
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levy among UK adults: cross-sectional analysis of the International Food Policy
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addiction. Current Addiction Reports. 4(2). pp.142-150.
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Latin America fermented foods. Current Opinion in Food Science. 13. pp.97-102.
Serra-Majem, L., and et.al, 2018. Ibero–American consensus on low-and no-calorie sweeteners:
Safety, nutritional aspects and benefits in food and beverages. Nutrients. 10(7). p.818.
Springmann, M., and et.al, 2018. Health and nutritional aspects of sustainable diet strategies
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country-level detail. The Lancet Planetary Health. 2(10). pp.e451-e461.
Tatlow-Golden, M. and Parker, D., 2020. The Devil Is in the Detail: Challenging the UK
Government’s 2019 Impact Assessment of the Extent of Online Marketing of Unhealthy
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Ziauddeen, N., and et.al, 2018. Eating at food outlets and leisure places and “on the go” is
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online source
The top Key Performance Indicators every restaurant CEO should track. 2021. [online]
Available Through:<https://www.lsretail.com/blog/top-key-performance-indicators-
every-restaurant-ceo-track>