Menu Development: Principles, Requirements, and Evaluation

Menu Development,
Planning and design

Table of Contents
INTRODUCTION.......................................................................................................................................3
TASK 1.......................................................................................................................................................3
Discuss principle of menu planning and development.............................................................................3
P2) Discuss requirements of business and customers that need to fulfill for maximizing profit..............5
TASK 2.......................................................................................................................................................6
Covered in PPT.......................................................................................................................................6
TASK 3.......................................................................................................................................................6
P5) Devise a realistic plan to develop menu to meet with requirements of business and customers........6
P6) Develop a menu that will meet with requirements of customers for profit maximization.................7
P7) Test and evaluate the menu which has been produced......................................................................8
CONCLUSION.........................................................................................................................................10
REFRENCES............................................................................................................................................11

INTRODUCTION
Menu development is a crucial function of food and beverage business under which
dishes, beverages, foods are includes in order to meet with requirements of customers in an
efficient manner. It is formulated as per interest, taste as well as preferences of customers so that
get highly satisfied. In addition, it is also vital to analyze dietry needs and requirements of
individuals while preparing menu (Smardon, 2020). Here, different factors such as preferences of
customers, current market trend, pricing cost also consider in menu designing and development.
In the present report, New London Café is taken into consideration that was founded in the year
of 2004. It offers breakfast, lunch and dinner along with beverages. Now, they are looking
forward to formulate new menu with ah aim to grab attention of more audience. In the current
report, principles of menu development have been discussed along with customers as well as
business requirement of menu development. Further, it includes different factors which need to
consider while preparing menu and a detailed plan for menu designing including its cost and
price. Lastly, different methods to test as well as evaluate prepared menu have been also
included in the following report.
TASK 1
Discuss principle of menu planning and development
In food and beverage business, managers need to be careful while preparing menu as it helps
ti meet with different needs and requirements of customers that is crucial to survive in market for
longer duration (Seyitoglu, 2017). During menu planning, it is decided that what kind of dishes,
food, beverages need to include in menu so that restaurant is able to meet with requirements of
guest. For this purpose, principles used by administration of New London café are mentioned as
under:
 It is sated that managers need to design menu with due consideration after analyzing
ample of factors in terms of current trends, demand of customers and more. With this
principle, they will be able to gain maximize satisfaction level of guest that will be
helpful in attaining substantial amount of sales and profit margin.

 The another principle menu need to prepare as per requirements of customers and also
includes price of different dishes, beverages that are being offered by hotel. By this way,
customers will be able to take right decisions that whether services of restaurant are come
under their affordable range or not.
 In addition, administration is also required to consider other factors such as gender,
medical requirements, lifestyle choice while preparing menu. It is analyzed that different
people have different medical conditions, lifestyle, status which influence their food
requirements. So, managers need to require to prepare menu in such a manner by which
they are able to meet with needs of majority of audience in significant manner (Lo, King
and Mackenzie, 2017).
 According to one of the principle of menu design, menu needs to prepare in such a
manner that will bring awareness among customers and provide value to them. It is stated
that all the individuals have different values so hotel administration needs to respect their
value and prepare menu accordingly. In addition, they can also aware people by including
new dishes, beverages in existing menu.
Types of menu
Table d’hote menu: This menu comprises price of complete meal that is being provided
by restaurant. There are different course included in menu and choice of dishes is limited in each
course. Here, customers are generally not required to wait for food as it is available within time.
In reference of New London café, they ensure to design menu as per requirements of customers.
Set Menu: It is analyzed that in this menu has a stated price along with limited choices
and limited number of dishes. This kind of menu is generally used in large banquet function
within hotel. In context of respective restaurant, they set price of dishes in an efficient manner.
Special menu: This menu is prepared for special occasions such as happy hours, special
days and more. In New London café, they prepare menu for special occasions to earn substantial
amount of sales and profitability (Linassi, Alberton and Marinho, 2016).