Menu Development, Planning and Design

Menu development,
planning and design

Table of Contents
INTRODUCTION...........................................................................................................................1
Overview of different types of menu and its principles.........................................................1
Analysing how customer and business requirement met through menu................................2
Presenting the impact that customer and business requirements have upon planning menus3
Conclusion and recommendations..........................................................................................4
Detailed plan of a menu..........................................................................................................4
Costing and pricing of a menu in detail manner.....................................................................6
Key consideration of a costing and pricing............................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
In food and beverage industry (F&BI), planning and designing of a menu is considered
one of the most essential task because it reflects brand image in market. Also, menu
development mainly focused on dish selection and designing that reflect brand. Similarly, the
present study highlights the importance of menu and how it draws attention of many customers
towards it. The report will have based upon The York Tap, located on a busy high street within
UK. The firm offered wide variety of food products to their customers at affordable rate as
compared to its competitors. The present study will explain three different types of menu mainly
used by restaurants along with principles. Further, report will analyze how menus meet customer
and business requirements. Apart from this, assignment also identify the impact that user and
business demand have upon the planning menus. In addition to this, study recommend the ways
through which selected organization meet the customer's trend. Then, through secondary
research, report will produce a menu and examine KPI that helps to measure its success.
Overview of different types of menu and its principles
Menu is only a list of food and drink items that available for customers. Within F&BI,
there are wide range of menu designed that attract many customers towards it. Some of them are
as mentioned below:
Table d'hôte: It is a French word that indicates the host's table. The restaurants using
such menu means they offered complete meal at a fixed price, but offer little choices of dishes.
This also includes fixed number of main course, limited choice within each course etc. Unlike à
la carte, this menu has limited choice of food items within a defined price (Kim, Sauerwald and
Sukpatch, 2021).
à la carte: This type of menu has offered range of items with separate price. The name à
la carte also signifies 'according to card or customer's order'. In this, cook required preparation
time for each dish and the restaurants are more expensive as compared to those who follows
Table d'hôte. Further, customer has a wide choice of dishes such that customer can order main
course only or dessert and drink only.
Set menu: This type is used when a restaurant has a large family or corporate function. It
is a menu with fixed price along with small number of dishes (Tomaszewska, M. and et.al.,
2021). Therefore, it mainly includes appetizer, main course and desserts. That is why, it is used
by large restaurants instead of small.
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