Menu Planning and Design for Customer and Business Requirements

This document discusses the rules and key circumstances of menu planning and design to fulfill customer and business requirements. It explores the importance of menu clarity, dessert presentation, and menu item placement. It also covers the influence of seasonal factors and business policies on menu costing and pricing. The document provides a realistic plan for developing a menu that meets customer requirements and increases profitability. It concludes with the testing and assessment of the shaped menu.

Menu
Development,
Planning and
Design

Table of Contents
INRODUCTION..............................................................................................................................3
TASK 1 ...........................................................................................................................................3
P1 Analyse the rule of menu planning and design to fulfil customer and business
requirements................................................................................................................................3
P2 Regulate the customer and business necessities which are to be fulfilled to rise the profits
for several menu..........................................................................................................................4
P3 Influence the key circumstance which require to be taken when costing and pricing the
menus..........................................................................................................................................5
P4 Evaluate the prices and costed menu to meet customer requirements.................................6
P5 Realistic plan to develop a menu which meets the requirements of customers to increase
profitability..................................................................................................................................6
P6 Prepare and develop a menu which meets business& customer requirements......................7
P7 Test and assess the shaped menu ..........................................................................................8

INRODUCTION
Menu planning is defined as the procedure in which hotels and cafes and another various
kinds of dishes, beverages, desserts, starters and many more (Leib and et. al., 2018). The
evolvement of price plays a significant role in providing competition in their mind set in order to
attract large amount of customers. The designing of menu is a decision of a team that involves
typical from the owner, management, leader and a kitchen management team. In context to Pasco
cafe, that is situated in occupied area with attached railway station and offices. Also, now the
manager of this cafe create new menu according to the needs and requirement of the customers.
Moreover, it also considers the evolvement and implement tom fulfil needs and wants of a
business enterprise.
TASK 1
P1 Analyse the rule of menu planning and design to fulfil customer and business requirements
Rules of menu planning:
This indicates the involvement of equivalence, qualities of a nutrition and various forms
that considers of different smells and tastes and dishes (Lo, King and Mackenzie, 2017). Menu is
a type of communication mode among the customers, cafes and hotels which is offering. The
basic rule of menu which is described as follows:
 the making of various dishes in menu that is essential to be clarity in appropriate detailed
description of pricing because it assist a customer to understand menu in simple way.
 Dessert should be registered in menu in an impressive way that each unit have listed in a
cafe which is offered.
 The appropriate designing of menu through the tending of dinner for a specific item that
increases likeliness of those things that are ordered.
 In a menu the items which has high earning profit that hold on top to mean draft which is
required to return the desirable selling.
 The elaborate description of various dishes which is necessary to depict the final food to
create suitable selection for satisfying the needs and wants of a company.
Trialling and examination of various kind of menus:
 A la carte: It refers to the menu which includes prices that is different located. There is
expensive menu which involves high prices and also their orders are taken separately.

With reference to Pasco café, it is categorised every things like Breakfast, lunch and
dinner.
 Table d’hote: It indicates French word that meant “the host’s table” and also it is defined
to the table that is given who provided the whole table for any gathering (Baiomy, Jones
and Good, 2019). In context to Pasco café, they need and require to design the dishes
with the selection of their potential customer.
Menu planning restrictions:
There are various forms of constraints that are utilise through making menu. It is
important for Pasco café restrictions that hold in mind which involves needs and
requirements of end users to suggest food according to their individual features. It could
maintains disputes regarding its nutrients diet that should be involved to attain their motives.
P2 Regulate the customer and business necessities which are to be fulfilled to rise the profits for
several menu
Requirements of Customers:
Greeting service: If a customer paces in a café or restaurants they should be reached for
making good impressive thoughts in mind of a customer. It is essential for Pasco café manager
should have to receive employees so that they enhance their knowledge of visitors.
Environment: A customer mostly goes to cafes to fulfil other communally and in a
friendly way (Costa and et. al., 2019). In assistance to this, Pasco café should be clean and
healthy environment and also beautiful decoration which includes good superiority of nutrition
and facilities. This could assist a café to enhance profit and survive in market for a long time.
Food and Drinks: It is very essential for services which a customer obtain at the time of
out. The restaurant should have to give simple, healthy and good taste with better quality
integrands to enhance sales and income for a company.
Requirements of Business:
Conduct training for employees: In relation to Pasco café, it should conduct training
and development program for increasing their skills that is provided to personnel for reaching
customers effectively and efficiently. Therefore, customer should be preserved effectively for
developing status of restaurants.

Market research: Café should have to focus on research of market according to their
needs and wants which are modified (Elf, Lindahl and Anåker, 20190. Hence, it is essential for
Pasco café to continually manner investigations and creates modifications for enhancing
profitability and market share.
Meet current legislations: Potential café requires to meet the duties and guidelines that
is connected to café. This lead to diminish the risks and ambiguity that helps in flat operational
of a business. this element also confirm around the cleanliness that influences to recover their
sales of a company.
P3 Influence the key circumstance which require to be taken when costing and pricing the menus
A menu cost is very essential that could evolve by experts that could attain the growth in
a appropriate manner. Th various restraint and hopefulness of a customer the hold in mind
whether the menu is prepared. There are few restraint that are described as underneath:
Seasonal impact: It is very crucial part of a company provides in the mind of various
seasons to which people eat and drink according to their seasons (Hernández-Callejo, 2019). A
restaurant has to make seasonal menu for providing the requirements and needs of a ultimate
customer. In a winter season the people are aware about the ice creams and soft drinks, hence
restaurant have to take out those items from its menu whether it should includes soups to
enhance customer satisfaction.
Business policies: Each business has few environmental policies that create according to
the standards that are defined by the government. In Pasco cafe, it could direct on business firm
social obligations that is utilise to attain goals and objectives efficiently and effectively.
P4 Evaluate the prices and costed menu to meet customer requirements
In an service industry, it is important to provide menu to the customers so that they able
to select the food and beverages which are present in firm. Menu is crucial in hotel industry
because guests or customers come and firstly ask for the menu. Structure of menu should be
simple so that customers are able to select the choice and options that a particular menu carry.
So, in context to Pasco cafe, there menu structure is simple and through which customers easily
order the food and dishes. Price and costed menu are essential and dynamic due to external
forces and competition.
It is important to maintain and handle the customers requirements because needs and
demands of the customers are changeable. Menu is the source which requirements of customers

are easily fulfilled by service industry. Pasco cafe always keeps the customer requirements as
well as demands to their first priority. By following this aspects firm goodwill and creditability
increases. Menu have costed prices should be in affordable rates so that sales and profit
revenues does not get affected. Menu price such as printing, reprinting, distribution of menu etc.
So, Pasco cafe focus on these which helps them in low cost of production.
P5 Realistic plan to develop a menu which meets the requirements of customers to increase
profitability
While making a new menu of any restaurant it could ascertain a new element that fulfil
the needs and requirements of end users (Heymans and et. al., 2019). For decreases the
competition that are currently in the market of Pasco cafe which offers good quality of food and
services to attain motives and objectives of a cafe or restaurant. There are few elements that are
described in detailed as follows:
Budget requirement: While evolving effective and efficient plan it is necessary for each
and every restaurant or cafe to create appropriate preparation of budget to attain goals and
objectives in a effective and efficient way. In context to Pasco cafe, it should directs on budget
and create the avail usage of resources to meet the requirements and needs a particular
individual.
Meet legal needs: If the planning of menu is done, then a company could focuses on the
legal needs and also directs the duties and orders to deflect any type of risk and doubt that are
currently in the market. With reference to Pasco cafe, it should assure the laws and evaluate the
operations in easy manner. This could also involves the reward of employee, security and better
quality of goods and services.
Ingredients and items: The menu of an restaurant that definite the brand and its image
into the market. In relation to Pasco cafe, it could selects appropriate ingredients to modify the
purchasing capability and also build to decrease the waste. A cafe should assure proper nutrients
which is added to increase the quality of a food in a restaurant.
Vendor selection: The right seller is essential for growing and exploring its business.
With reference to Pasco cafe, it should recognise a seller to deliver raw materials within a given
time that assist a service rendering to a customer in a specified time manner. Therefore, it could
aid to grow the quantity and provider that gives proper ingredients according to the season.

P6 Prepare and develop a menu which meets business& customer requirements
Pasco Cafe
Food menu Beverages menu
 Grilled Sandwich
 Berv sandwich
 Salad
 Sliced sandwich
 Veg Burger
 Pizza
£11.40
£10.95
£07.86
£9.98
£13.82
£11.99
£15.85
 Tea/ green tea
 Cold Coffee
 Shakes
 Cappuccino
 Cafe frappé
 Hot Chocolate
£8.4
£5.88
£7.88
£9.54
£8.23
£7.89
£6.55
Preparing a menu require effective decision making and a proper market research so that
pricing of menu is done in appropriate manner (Huang, and Wey, 2019). Pasco cafe with help of
their management team and marketing team prepares the structure of menu. Due to rise in
competition, cafe is provide number of options and alternatives for the foods and beverages such
as if a pizza is ordered by customer than cooks have options to prepare what type of pizza such
as veg/ non veg, cheese pizza, and with ad-ons ingredients. This increases the customer
satisfaction level and which results in positive outcome from the end users. So, to acquire more
customers and demands Pasco Cafe hire the skilled employees and chefs so that quality of goods
as well as services are produced to the target customers. Menu of Pasco cafe is not more than 5
pages otherwise customers will took time to order and select the food as well as dishes.
After a brief analysis of above price and costed menu it is concluded that price is
important when it comes to preparing of menu. Thus, finance and accounting team are to be
involved so that menu costed and prices are decided in appropriate manner.
P7 Test and assess the shaped menu
The menu is made by the cafes which consists of real expression of a company. It is crucial
for the acceptance of menu that assist in enhancing profitability of a company. There are
various form of techniques which a company could recognise the menu for visitors:

By taking customer feedback: The main aim is taking feedback through the customers
which is recognise errors and create modifications according to their needs and wants of
visitors (Nosoohi and Nookabadi, 2019). In context to Pasco café, a manager should gives
satisfaction for rendering services that aid to seizing high market share. It is most
necessary technique for a company to render their services in enhancing its sales. A
manager should has appropriate questionnaire in relation to customer and also takes
feedback continuously for improving new modifications in menu for creating more
impressive.
Key performance pointers (KPI’s): It is utilise by cafes and restaurants so that they
character available of performance of café. This results in aid to recognise profitability in
such a way that operate profits by launching new menu. A manager of Pasco café should
have to examine the market area which is more profitable that improves modifications for
enhancing sales and evolve survival of business model for a long period of time in an
effective and efficient manner.
CONCLUSION
From the above report, it can be concluded as the analysis of making menu in as
restaurant while required and also offer the services for giving adequate services to the
customers. In addition to this, it also plan to design several form of menu to attract more
customers. In context to Pasco cafe, it could evolve legal requirements and directs each laws to
attain desirable motives and objectives. Various elements such as feedback and holding pricing
strategies in appropriate manner that helps cafe to make good menu. This company has to need
to necessary requirements that decreases competition in current market.

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