Menu Planning: Principles, Requirements, and Profitability

MENU
DEVELOPMENT,
PLANING AND
DESIGN

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Determine principles of improving menu for satisfying need of user and organisation. .1
P2. Determination of specific requirements that should be fulfilled to enhance profit of
different menus.......................................................................................................................2
TASK 2............................................................................................................................................3
P3. Analyse key considerations that are needed while costing and pricing menu.................3
(Covered in PPT)....................................................................................................................3
P4. Produce costed and priced menu to meet need of customers...........................................3
(Covered in PPT)....................................................................................................................3
TASK 3............................................................................................................................................3
P5. Develop realistic plan of menu to meet needs to user to increase profitability..............3
P6. Develop a menu which meets requirements of customers to increase profitability.........3
P7. Test and evaluate produced plan......................................................................................4
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Menu planning is considered as a process that is helpful in deciding dishes, starters as well
as desserts and many more. It also provides description regarding plan that is developed to
provide services to its user. In daily schedule, it is necessary for restaurant to generate variation
in procedure related to menu planning. While improving menu, it is significant to assess dietary
requirement of individual person as it assists in attracting large number of user in the market. In
addition to this, there are various factors that determined while improving menu like user
satisfaction, improving costing, pricing by user and administration. In this assignment, the
Kitchin restaurant is taken. It is the restaurant which was established in year of 2006 in UK.
Their main focus is to improve innovative menu that assists in attracting large number of
individual person and retaining old user during particular phase of time period. This assignment
is also providing description regarding menu that is improved to satisfy needs and wants of user
(Brindal, James-Martin and Bowen, 2020).
TASK 1
P1. Determine principles of improving menu for satisfying need of user and organisation
Principle of menu planning
 This principle is determined as a useful for balance quality of dishes and they also
focuses on determining flavour. Menu is determined as a method related to
communication which is in respect of offering in restaurant. There are different kinds of
principles that are going to be mentioned below:
 Sequence in item of food is determine while improving menu as within hospitality sector,
they should manage proper sequence of item of food in which item of food is provided
within menu. Therefore, the sequence help in making menu most suitable as well as
attractive for attracting large number of guests and it is also helpful in taking decisions in
respect of food in an appropriate manner. The detailed justification regarding food item is
helpful in describing ingredient in dishes & provide suitable or proper choice that is
helpful in satisfying need and want of user.
 Dishes are determined as a segregated in proper way for making menu additional
synchronized and choosing dessert which is given in menu that help in attracting large
number of user by offering suitable data & information in respect of offering.
1