Menu Development, Planning and Design

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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