Menu Planning and Design: Principles, Requirements, and Profit Maximization

Menu Development,
Planning and design

Table of Contents
INTRODUCTION.......................................................................................................................................3
TASK 1.......................................................................................................................................................3
P1) Discuss Principles of menu planning and design...............................................................................3
P2) Discuss requirement of customers and business need to fulfill by maximizing profits for different
menus......................................................................................................................................................5
TASK 2.......................................................................................................................................................6
Covered in ppt.........................................................................................................................................6
TASK 3.......................................................................................................................................................6
P5) Develop a realistic plan for development of menu to meet with requirements of customers for profit
maximization...........................................................................................................................................6
P6) Develop a menu to meet with requirements of customers to increase profit.....................................7
P7) Test & Evaluate the menu produced.................................................................................................8
CONCLUSION.........................................................................................................................................10
REFRENCES............................................................................................................................................11

INTRODUCTION
Menu development refers to selection of dishes and designing of menu. While developing
menus, it is vital to consider taste, preferences of customers. In hospitality industry, menu play a
crucial role in order to meet with demands of visitors (Lee, Lee and Neilson, 2018). Now, hotel
administration prepare customized menu which includes different type of cuisines, foods and
beverages. In the current report, Subway is taken into consideration that is a franchise of fast
food restaurant headquartered in US. It majorly deals in Sandwiches, salads and beverages and
was founded in 1965. Now, it has expanded business at global level and appraise by customers
globally. In the present report, different principles of designing menu have been discussed. It
also includes requirements of customers and business that need to fulfill in order to maximize
profitability with different menus. Further, there is a complete menu plan has been developed in
the following report to enhance profit and meet with diversify requirements of customers in an
effective manner.
TASK 1
P1) Discuss Principles of menu planning and design
Menu planning refers to the process to decide what need to be included in meal such as
main dishese, starters, desserts and more. In hospitality industry, it is a crucial function where
administrative team decides activities related to food and beverages within company. It is
generally determined by manager of restaurant and chef who are highly efficient in this function.
In reference of Subway principles that are considered by managers during menu planning are
given as under:
 It is analyzed that in food and beverage business menu has significant value as it
provided detailed information to customers about services and products of organization.
So, managers are required to be careful while preparing menu as it will depict image of
restaurant in front of guest. In context of Subway, managers devote required time to
menu formation as it is one of the crucial activities which has direct link with success of
hospitality business(Linassi, Alberton and Marinho, 2016).

 As per another principle, menu depicts needs, requirements of customers that need to be
fulfill in significant manner. Menu includes price of food that are being offered by
company which help to take decision to customers. In this, managers of respective
organization need to considered requirements of customers while preparing menu for
hotel.
 There are some factors such as Balance, gender, race, medical requirements, lifestyle
choices and more also need to taken into consideration at the time of designing menu as
these all factors put a great impact over decisions of customers to avail a particular
service or not. For this, managers need to considered these all factors in detailed manner
so that they can meet with demands of customers. Here, managers of Subway, prepare
menu on the basis of ample of factors such as lifestyle, medical requirement of
customers. For this, they are looking forwards to add such kind of beverages in existing
menu that will be specially for diabetes patients thus include lower calories and sugar.
 As per this principle menu design affects awareness as well as values of customers. Each
and every individual visiting in hotel has some predefined principles, values so hotel
administration need to respect it and provide services accordingly. In addition, they are
also required to bring awareness in visitors regarding new things have been included in
menu. In reference of Subway, managers consider this principle in terms of bringing
necessary awareness in visitors (Minor and Bratec, 2020).
Types of menu:
Table d’hote menu: In this kind of menu complete meal is provided by restaurant in a
predefined price. It has limited choice of dishes in each course and generally food is available in
predefined time due to ease of preparation.
Set Menu: This kind of menu usually used in large functions of banquets which has a set
price along with limited number of dishes.
Special Menu: This menu is prepared for a limited rather special time at nominal price.
These special hours may include lunch dinner specials, happy hours, seasonal menu and more.