Menu Development, Planning and Design

This document discusses the principles of menu planning and design to meet customers' requirements and maximize profits. It also provides a plan to develop a menu that meets customers' and business' requirements to increase profitability. The document includes different menu options and an evaluation of the menu for a cafe. Subject: Menu Development, Planning and Design. Course Code: N/A. Course Name: N/A. College/University: N/A. Document Type: Study Material/Solved Assignment.

Menu Development,
Planning and Design
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Table of Contents
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
P1 Principles of menu planning and design in order to meet customers' requirements.........3
P2 Business and customer requirement that need to be fulfilled in order to maximise profits4
LO 2.................................................................................................................................................4
(Covered in PPT)....................................................................................................................4
LO 3.................................................................................................................................................4
P5 Plan to develop a menu that meets customers' and business' requirements to maximise the
profitability.............................................................................................................................4
P6 Menu..................................................................................................................................5
P7 Evaluation of the menu.....................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8
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INTRODUCTION
A menu can be defined as a list of food and beverage items that are offered by a
restaurant or a cafe to its customers. Menu Planning, on the other hand can be defined as the
process of deciding the food and beverage items that will be included in the menu. Restaurant
chosen for this report is Pasco Cafe, which is located on a busy street and has regular customers
(Ahn and et. al., 2018). The owner of the cafe wants to revise the menu in order to attract more
number of customers as well as retain existing customers. The report explains the principles of
menu planning and design in order to meet customers' requirements, a plan to develop menu in
order to increase the profitability of the company.
LO 1
P1 Principles of menu planning and design in order to meet customers' requirements
Menu planning involve the variety of various main dishes, side dishes and desserts that
provide the variations of daily activities. In today's era, customers are becoming diet conscious
so the focus of restaurants and cafe is to provide healthy and tasty meal in order to satisfy the
needs of customers. Also, the menu is designed carefully of what the outlets prefer for and
showcases everything by keeping in mind the type of customers. The owner of Pasco cafe
provides various items such as varieties of smoothies, milkshake and ice creams as it is located
in the busy street of core city that become the eye catchy of various people passes thereby
(Alexander, 2016). There are various types of menu that is provided such as table d'hote which
comprises of complete meal at a predetermined price and secondly, A la carte, which consist of
multiple choice menu that is priced separately. With reference to Pasco cafe, the main principles
of menu planning are -
 Picture the plate - It is important for Pasco cafe to cover their meal such as deserts and
dishes so as to maintain a proper hygiene in the respective place.
 Separate shelf - The manager of Pasco cafe maintain different shelf for keeping different
items so as to provide an ease of convenience to their staff and easy availability of items.
 Healthy and eating - Consumers are looking for the availability of choices such as less
sugar milk, low fat milk and so on in order to achieve a balance diet.
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P2 Business and customer requirement that need to be fulfilled in order to maximise profits
The customer requirements are taken into consideration as they become more diet
conscious and aware of their diet. Diners continues to become more knowledgeable about food
options that met the preferences of the customers (Hong and et. al., 2017). The main focus of
Pasco cafe is on processed food items by serving a large variety of natural foods to delight the
visitors with twist in tradition. The manager of respective firm provide efficient training to their
staff so that they could work with greater efficiency and zeal. Menu engineering is a way to
design a menu with the motive to increase the profitability per guest. In the context of Pasco
cafe, it is designed as follows -
 Stars - The manager makes high profit on popular dishes as this is the considered as best
menu of the Pasco cafe.
 Plow Horses - The menu provided under this consist of high popularity dishes but charge
less price within the respective firm.
 Dogs - This consist of low popularity and low profit dishes as it is not preferred by the
guests.
 Puzzles - This consist of dishes that emphasises on high profit but low popularity as the
main focus is to boost sale and enhance the profitability.
The manager of Pasco cafe considered Puzzle strategy with the motive of increasing
profits and thus provide growth opportunities within the market.
LO 2
(Covered in PPT)
LO 3
P5 Plan to develop a menu that meets customers' and business' requirements to maximise the
profitability
In order to develop a menu that meets the requirements and needs of the customers, Pasco
cafe should take into account various considerations which are explained below -
 Cultural Preferences and Requirements – The customers have different preferences
according to their individual cultures and requirements (Ioppolo and et. al., 2016). Thus,
when the respective cafe develops a new menu it should take into account preferences as
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well as requirements of a large number of customers as the primary reason of doing so is
to increase customer base.
 Different Functions – Every restaurant as well as cafe should develop menu according
to different functions like conferences, weddings etc. This helps in meeting the
customers' needs as well as the cafe also gets an opportunity to offer a variety of dishes
for normal days, any kind of conference etc.
 Menu Creativity and Balance – Pasco cafe should develop a menu that is attractive as
well as creative at the same time (Khalil and Elkhider, 2016). This will attract the
attention of customers and increase the sales which will in turn lead to an increase in the
overall profitability. Different font styles should be used that catch the eye of customers
besides pictures of food dishes and attractive names of the dishes.
 Legal Requirements – Every restaurant and cafe should adhere to the various legal laws
and regulations in order to build a business that is sustainable. In context to Pasco cafe, it
should fulfil all legal requirements relating to health and safety in order to ensure the
safety of customers as well as employees.
 Nutritional Content and Price – While developing menu, Pasco cafe should also keep
in mind the nutritional values as well as price (Roggema, 2017). Since customers today
have become more conscious about their health, this will prove to be an effective strategy
to attract more customers. Ingredients that are not harmful for consumption should be
used in preparation of dishes.
P6 Menu
Every day menu
Pasco Cafe
Beverages:
 Cappuccino...........................................................................£6.75
 Cafe Latte.............................................................................£6.75
 Espresso................................................................................£6.95
 Hot Chocolate …......................................................…........£7.50
 Tea …...................................................................................£5.95
 Cafe frappé...........................................................................£6.45
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 Cold Coffee ….....................................................................£6.95
Food Menu
 Ham Sandwich....................................................................£10.95
 Tuna Sandwich.…...............................................................£11.95
 Salad....................................................................................£06.95
 Cheese Sandwich.................................................................£10.95
 Crisps...................................................................................£14.95
 Veg. Lasagne.......................................................................£12.95
 Veg Burger..........................................................................£15.95
Conference menu
Pasco Cafe
Buffet Options
£ per person
 Selection of sandwich and home-made hand cut chips..........................£6.95
 Selection of Panini's and home-made hand cut chips............................£8.95
Option A
 Selection of Sandwiches and open rolls, Park Pie, Assorted Quiches, Home-made
Sausage Rolls, selection of savouries........................................................................£13.00
Option B
 Basket of Plain Petit rolls, Carved Beef Platter, Selection of sandwich fillings,
Marinated Chicken Drumsticks, Slice of Finest Pork Pie, Assorted Canapes, Scotch egg,
Fresh mixed leaf salad.............................................................................................£15.95
Option C
 Basket of Plain Petit rolls, Carved Beef Platter,Fresh mixed leaf salad, Slice of Finest
Pork Pie, Coleslaw Salad, Chinese Spare Ribs, Carved Gammon Platter, Selection of
Pickles & Savouries, Marinated Chicken Drumsticks.............................................£18.95
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P7 Evaluation of the menu
Evaluation of the menu in a cafe is important and can be done through various methods
which are explained below -
 Benchmarks – Pasco cafe should set benchmarks for itself as to how many customers
does it want to attract within a particular time frame (Salamone and et. al., 2017). This
will help in achieving its goals and objectives at an increased rate and the sales of the
cafe will also increase.
 Key Performance Indicators – A key performance indicator will help Pasco Cafe in
measuring its success in a particular activity that it engages in (What is a KPI?, 2020). It
is a great way to measure increase in the sales of the cafe.
 Updating menus in line with customers' feedback – Whenever customers provide any
kind of feedback, the management of the cafe should make changes accordingly
(VanTassel-Baska and Baska, 2019). This will help in retaining customers for a long time
as well as offering them improved dishes.
CONCLUSION
From the above report, it can be concluded that menus are one of the most important
components for a cafe or restaurant. They should take into account various factors that can
influence the pricing of dishes in the same. These factors include preferences and cultures of the
customers, availability of ingredients, feedbacks provided by customers etc. Th8is will help in
developing a menu that is balanced and includes all the costs that were incurred during the
preparation of dishes. Thus, customers' requirements will be met and the cafe will also be able to
attract a large number of people.
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REFERENCES
Books & Journals
Ahn, Y. and et. al., 2018. Development of a Food Exchange Table and Food Pattern for
Nutritionally Balanced Menu Planning. Korean Journal of Community Nutrition. 23(5).
pp.411-423.
Alexander, E. R., 2016. There is no planning—only planning practices: Notes for spatial
planning theories. Planning Theory. 15(1). pp.91-103.
Hong, J. Y. and et. al., 2017. Spatial audio for soundscape design: Recording and reproduction.
Applied sciences. 7(6). p.627.
Ioppolo, G. and et. al., 2016. Sustainable local development and environmental governance: A
strategic planning experience. Sustainability. 8(2), p.180.
Khalil, M. K. and Elkhider, I. A., 2016. Applying learning theories and instructional design
models for effective instruction. Advances in physiology education. 40(2). pp.147-156.
Roggema, R., 2017. Research by design: Proposition for a methodological approach. Urban
science. 1(1). p.2.
Salamone, F. and et. al., 2017. Design and development of a nearable wireless system to control
indoor air quality and indoor lighting quality. Sensors. 17(5). p.1021.
VanTassel-Baska, J. and Baska, A., 2019. Curriculum planning and instructional design for
gifted learners. Sourcebooks, Inc..
Online
What is a KPI?. 2020. [Online]. Available
through:<https://www.klipfolio.com/resources/articles/what-is-a-key-performance-
indicator>.
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