Menu Development Planning and Design

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Menu Development
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
TASK 1............................................................................................................................................1
P1 Examine principles of menu planning and design meet customer and business
requirements for a range of different menus...............................................................................1
P2 Determine customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus.........................................................................................2
TASK3.............................................................................................................................................4
P5 Produce a realistic plan to develop a menu which meets customer and business
requirement to maximise profitability for company...................................................................4
P6 Produce a menu which meets customer and business requirements to maximise
profitability for a company.........................................................................................................5
P7 Test and evaluate menu produced..........................................................................................6
CONCLUSION ...............................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Menu in food and beverage sector businesses is referred as not only prime method of
communicating to customers what they have to sell, but it I also key document for directing and
controlling business. Menu provides a roadmap for what ingredients that are requires to be
purchased, price a business that can for those ingredients, food items, staff, equipments and
procedures that are required to generate dishes. It generally determines how menus are planned
and designed to fulfil customer's requirements with in a resource, skills and cost constraints of
food and beverage sector businesses (Aletta and Xiao, 2018). This is report is generally based on
menu development planning and design of “The Kitchin”, which is a fine dining restaurant in
Edinburgh that deal in serving Scottish produce in a French style food items. This report includes
principles of menu planning and design to meet customer and business requirements,
determination of customer and business requirements that needs to b fulfilled to maximise
profits, evaluation of menu produced along with its conclusion.
MAIN BODY
TASK 1
P1 Examine principles of menu planning and design meet customer and business
requirements for a range of different menus.
Term menu planning is defined as a process of deciding what customer will eat for each
meal consisting its main dishes, side dishes and desserts. For businesses menu planning also
entails knowing that how many meals to plan for and when to serve them to customers. As daily
activities and scheduling variations that may complicate and create a barrier in menu planning
process (Berghauser Pont, Stavroulaki and Marcus, 2019). There are also some of menu planning
principles that are to be performed by food and beverages businesses that can lead to fulfil and
meet customer and business requirements for a range of various menus. In term of The Kitchin,
some of menu planning principles that could b used and applied by restaurant in order to meet
customers as well as business requirements are as follows: Colour: This principle and factor of menu planning states that restaurant business should
give a range of colours within every dish in their menus. By using effective and bright
colours in menus will help in looking menus attractive and colourful. It should be
consider and believe that eye eats first and restaurant will never get a second opportunity
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to build brand image in minds of customers as first impression of menus considers as a
last impression that represents restaurant. The Kitchin should use and apply bright
colours in their menu to grab more customers. Texture: This principle and factor of menu planning states that textures of menus varies a
lot that represents products with in a menu and on individual plate (Heydaryan, Suaza
Bedolla and Belingardi, 2018). There should a soft crunchy, crisp items that create
natural contrasts and enhance eating experience. In terms of The Kitchin, restaurant
should effective and attractive textures in their menus in order to attract more and more
customers. Flavour: This principle and factor of menu planning states that there should be a balance
of flavours with in menu or on plate. As spicy items could dominate plate and it should
not be served firstly if there is lighter items to follow. There should be a clear balance of
flavours in menu planning. In terms of The Kitchin, restaurant should various flavours
and maintain a balance of flavours while planning menus for their restaurant.
 Ingredients: This principle and factor of menu planning states that ingredients sometimes
vary from menus of restaurants and their individual dishes. By using this principle and
factor of menu planning helps in providing interesting and combinations and that gives a
wide choice to customers. In terms of The Kitchin, restaurant should use this factor in
their menu planning for having an clarity of vision in their ingredients of dishes in their
menus.
P2 Determine customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus.
There are various customers requirements that are to fulfilled by restaurants in order to
maximise profits. As main motive of carrying menu planning is to fulfil customer as well as
business requirements in order to sustain in markets in long and generate profits (Kaykhosravi,
Khan and Jadidi, 2018). In terms of The Kitchin, various customer and business requirements
that requires to be fulfilled to maximise profits are as follows:
Business point of view: Determine restaurant 's role in markets and hire appropriately: It is necessary to
determine an identify restaurant's role in markets and according to that hire staff members
Baiomy, A.E., Jones, E. and Goode, M.M., 2019. The influence of menu design, menu
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item descriptions and menu variety on customer satisfaction. A case study of Egypt.
Tourism and Hospitality Research, 19(2), pp.213-224.according to their needs and
requirements so that businesses will be able to sustain in markets for long run and
generate profitability. Have a good front of house: As first impression is said to be important that are to be
carried in minds of customers. So it important to have and create a worthy impression in
minds of customers. As when restaurants and its menu have a great and good front
impression in front of customers (Stafford and Baldwin, 2018). Restaurant will be able to
generate more customers. In terms of The Kitchin, restaurant should try and put their
efforts to provide a long lasting impression in order to generate more customers.
 Create and execute a marketing: It is necessary create and execute a marketing plan by
planning and designing menu of food and beverage sector businesses as when there is a
proper and systematic creation and execution of marketing plan businesses will be able to
carry their business practices effectively and generate profits. In terms of The Kitchin,
restaurant should create and execute a marketing in order to carry their business practice
effectively and generate more profits.
Customer's point of view:
 Categorize menu items based on popularity and profits: Restaurant should categorize
and design their menu according to popularity and profits of their food items so that more
and more customers could be attracted towards their restaurant and profitability could be
generated. In terms of The Kitchin, restaurant should categorize their menu according to
service and quality that they are providing food items in their menus.
 Limit choice to guide buying decisions: As making various choices and moving around
various place could hinder decisions making process altogether. So it is important for
restaurant to make customer limit their choices that helps in guiding various buying
decisions. In terms of The Kitchin, restaurant should try focus on building brand image in
minds of customers so that customers could limit their choices and make understands in
guiding buying decisions of customers.
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TASK3
P5 Produce a realistic plan to develop a menu which meets customer and business
requirement to maximise profitability for company.
For having and producing a realistic plan which is necessary to develop and design menu
that meets and fulfils requirements of customers and as well as business requirements that helps
business to maximise its profits and revenues (Choi, Suh and Kim, 2019). In terms of The
Kitchin, restaurant could use and implement various methods and factors that helps restaurant to
meet its customer and as well as business requirements which leads to maximise profits and
revenues that are as follows: Develop menu concept: It is necessary to develop and design menu concept for
restaurant as it is considered to be a first impression towards customers. Developing a
menu could be generated by using using and creating a flavour profile by supporting
components like colours and textures that will deliver that serving. In terms of The
Kitchin, restaurant should design and develop menu concept by determining and
analysing concept of menu for restaurant so that customers could be highly generated
towards restaurant. Develop a list of core ingredients: By developing a menu with new and specific dishes
and drinks could take a lot of trial and error. As it is important to understand restaurant 's
concept and target market while working with flavours that will make customers go. In
terms of The Kitchin, restaurant could develop and identify various flavours by
determining core ingredients that are required in preparing every dish. Investigate supply chain: In order to reduce risk of uncertainties restaurants could
determine and examine supply chain. As by reducing risk by eliminating as many third
parties as possible with in supply chain. It is necessary to identify supply chain in
restaurants. In terms of The Kitchin, restaurant should analyse and determine its various
supply chain in order to determine and set prices of its food items in their menu. Cost out its menu items: By using a recipe management program or generally inputting
available data into a spreadsheet that will allow them to begin analysing restaurant' menu
concept, its portions and every associated item with its core list of ingredients (Jridi,
Jerbi and Kamoun, 2018). In terms of The Kitchin, restaurant could cost cut their menu
items in their menu so that it will be able to grab more customers and generating profits.
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 Visualise restaurant plating and glassware: By visualising restaurant plating and
glassware restaurant could be able to make its impression on customers. As it helps in
providing better customer experience towards their restaurant. In terms of The Kitchin,
restaurant could use visualising and plating and glassware in their restaurant so that
profits and revenues for them could be generated.
 Run a test kitchen: By having a proper set up and examining various kitchen systems
and operations. By having a test run in kitchen will helps restaurant to build and carry
brand image of restaurant towards customers. In terms of The Kitchin, restaurant should
keep a trail run of their menu and operations in order to match similarity among menu
and dishes of restaurant.
P6 Produce a menu which meets customer and business requirements to maximise
profitability for a company.
Hot and cold drink Price Pizza/Pasta Price
Mineral water
Tea
Cold drink
Butter milk
Masala butter milk
Hot coffee
Vanilla shake
Chocolate shake
20
25
30
30
40
40
70
70
Onion capsicum pizza
Cheese Pizza
Tanduri paneer pizza
Indian pizza
Mushroom pizza
140
150
150
140
145
Sandwiches
veg sandwich
veg grilled sandwich
60
70
Snacks
French fries
panner masala pakoda
pav bhaji
100
130
160
Soup
tomato soup
lemon soup
70
80
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P7 Test and evaluate menu produced.
From above it has been analysed and evaluated that menu of every restaurant represents
image of restaurant and its serving. As this discussion is about developing and designing of menu
for a Scottish based restaurant The Kitchin, in this discussion restaurant could design and
develop its menu by examining and determining various factors that are to be considered to
design menu for restaurant. There are various principles and factors that are to be kept in mind
while designing menu for restaurant. Along with this there are various cost and prices factors that
are to be determined while planning to set up menu (Baiomy, Jones and Goode, 2019). As for
carrying up restaurant effectively and efficiently it is necessary to determine and set cost and
prices of dishes according to cost and revenues occurred in planning and carrying restaurant
smoothly. It is necessary to plan cost and expenses that are occurred in fixing, carrying up and
preparing food items that could help in calculating various amount of cost percentage of food
and items of produced that could lead to fulfil customer and as well as markets needs and wants
that could directly lead to accomplishment of profitability and building of competitive advantage
in order to deal with competitors in markets effectively.
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CONCLUSION
From above report it has been concluded that menu designing and planning is considered
to be an important and vital elements to carry businesses successfully and fulfil needs and
requirements of customers. To have and maintain sustainability and long run in markets it is
important to fulfil customers as well as market's needs and wants to generate profitability. This
report explains about various principles of menu planning and design that fulfils customer and
business requirements. There is a brief explanation about factors that are required to maximise
profits for company along with key considerations that are taken in mind with a accurately priced
and designed menus for restaurant that fulfils criteria of customers as well as market's needs and
there is also a test and evaluation of menu that is designed.
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REFERENCES
Books and Journals
Aletta, F. and Xiao, J., 2018. What are the current priorities and challenges for (urban)
soundscape research?. Challenges. 9(1). p.16.
Baiomy, A.E., Jones, E. and Goode, M.M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Berghauser Pont, M., Stavroulaki, G. and Marcus, L., 2019. Development of urban types based
on network centrality, built density and their impact on pedestrian movement.
Environment and Planning B: Urban analytics and city science. 46(8). pp.1549-1564.
Choi, Y., Suh, J. and Kim, S.M., 2019. GIS-based solar radiation mapping, site evaluation, and
potential assessment: a review. Applied Sciences. 9(9). p.1960.
Heydaryan, S., Suaza Bedolla, J. and Belingardi, G., 2018. Safety design and development of a
human-robot collaboration assembly process in the automotive industry. Applied
Sciences. 8(3). p.344.
Jridi, I., Jerbi, B. and Kamoun, H., 2018. Menu Planning with a Dynamic Goal Programming
Approach. Multiple Criteria Decision Making. 13. pp.74-87.
Kaykhosravi, S., Khan, U.T. and Jadidi, A., 2018. A comprehensive review of low impact
development models for research, conceptual, preliminary and detailed design
applications. Water. 10(11). p.1541.
Stafford, L. and Baldwin, C., 2018. Planning walkable neighborhoods: are we overlooking
diversity in abilities and ages?. Journal of planning literature. 33(1). pp.17-30.
Van Norman, G.A., 2019. Phase II trials in drug development and adaptive trial design. JACC:
Basic to Translational Science. 4(3). pp.428-437.
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