Menu Development, Planning and Design

MENU DEVELOPMENT,
PLANNING AND DESIGN
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TABLE OF CONTENT
Table of Contents.............................................................................................................................2
INTRODUCTION...........................................................................................................................3
Types of menu design and planning to meet business and customers needs...............................3
Three different types of menu to explore customer and business requirements which needs to
be fulfilled....................................................................................................................................4
Impact that customer and business requirements have upon the planning and design of menus 5
Conclusion and recommendations for meeting trends in customers and business requirements
for the organization......................................................................................................................5
Realistic plan to develop menu and key performance indicator..................................................6
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9
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INTRODUCTION
Menu is list of dishes that is available in a restaurant or hotels. Main purpose of menu
planning is used as a marketing tools and sources of information provides to customers. Menu
planner and development need to be highly skilled in areas that includes current trends of foods,
cost of seasonality food, menu idea list and must be considered while designing menu. This
study focus on Pasco Cafe, which is based in Cottingham, East Yorkshire. Pasco cafe is famous
for its Italian dishes and has almost 30 years of experience in this industry [Pasco's Italian, 2021].
The report elaborate design of menu that meet requirements of customer and business need and
how that requirements maximize profits for a range of various menu. Further, report discuss key
considerations while costing and pricing menu. Lastly, a plan is produce that meets business and
customer needs and then menu is examined and evaluate accordingly.
Types of menu design and planning to meet business and customers needs.
Menu design is generally influence by two main factors that includes satisfaction of
customers and decisions of management. Planning of menu is based on main principles like
nutritional quality, balance, colour, texture, choice of lifestyles and flavours of foods. Following
are types of menus that restaurant includes:
Set Menu
It is a menu in which fewer items of dishes are provided to choose from and restaurant set
fixed price for each food items. Set menu is basically used in large functions in which group of
people can order particular foods items and dishes are prepared together and served.
A la carte
This menu also known as 'from the menu' or 'according to the card'. A la carte is a menu
that lists the prices of items individually. However, prices can be higher for this menu. A la carte
menu provides more flexibility to customers as they can choose separate food items and merge
them (Kim, Sauerwald and Sukpatch, 2021). It also has longer waiting times because dishes are
prepared and then finished to order. For instance, customer can order main course but no starters
or may be order only desert or drinks and nothing else. In a la carte, customers has no set
prescription on using restaurant, and they decide how much money they spend during their meal.
Dishes are more costly as compare with table d'hote and need more space or utensils.
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