Menu Development, Planning and Design

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
P1. Principles of menu planning and design to meet customer and business requirements...3
P2. Customer and business requirements to be fulfilled to increase profits for menus..........4
P3. Key considerations to be taken when costing and pricing menus....................................5
P4. Produce costed and priced menus to meet a range of customer requirements.................5
P5. Realistic plan to develop a menu meeting requirements of customers............................7
P6. Development of menu meeting customer and business requirements to increase
profitability.............................................................................................................................8
P7. Testing and evaluating the produced menu......................................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Menu planning is defined as the procedure whereby hotels and cafes provide various
types of food and beverage items to customers with a view to satisfy them in an effective
manner. During the process of preparing the menu, pricing plays a crucial role as it has to be
strategized in accordance with the rival firms in mind. Menu designing can be referred to as the
decisions taken collectively by a restaurant or cafe related to creation of menu. The present
report is conducted upon Pasco cafe that is situated in busy surroundings near the railway
stations and commercial area. The owner of this cafe has taken the decision to create a new
design for the menu in order to cater to the needs and demands of customers at market place.
Further, it encompasses the key considerations that need to be taken into account while costing
or pricing the menu.
P1. Principles of menu planning and design to meet customer and business requirements
Principles of menu planning:
The principles of menu planning generally takes into account aspects such as balance,
variety, colour, flavours, shape and size of food, nutritional quality, aesthetics and many more.
Menu is considered as the main medium through which a restaurant or cafe seeks to interact with
the customers. In this regard, the principles of menu planning that need to be taken into
consideration by Pasco Cafe are enlisted below:-
 During the creation of the menu, dishes must be clear and have appropriate and specific
explanation regarding the pricing and main ingredients needed to prepare them.
 Desserts in the menu should be listed in an appealing way so that the attention of
customers can be effectively gained.
 An effectively designed menu will enable the diner to focus their concentration on all the
items of the menu and not being able to resist themselves from consuming the dishes.
 The star attraction of the cafe should be mentioned on the first page at the top so that the
attention of customers can be shifted to that dish.
Trialling and testing various types of menus: À la carte: This is a menu whereby each of the dishes is priced in a separate manner.
Waiting time has to be given to many of the dishes while some of them are cooked to
order.