Menu Planning and Design for Customer and Business Requirements

MENU
DEVELOPMENT,
PLANNING AND
DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1. Examine the principles of menu planning and design to meet customer and business
requirements...........................................................................................................................3
P2. Determine the customer and business requirements which need to be fulfilled to increase
the profits for various menus..................................................................................................4
P3. Determine the key considerations which need to be taken when costing and pricing the
menus......................................................................................................................................4
P4. Produce costed and priced menus to meet a range of customer requirements.................4
TASK 3............................................................................................................................................6
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability.............................................................................................................................6
P6. Develop a menu which meets customer and business requirements to increase profitability
................................................................................................................................................6
P7. Test and evaluate the produced menu..............................................................................8
P8 and P9................................................................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu planning is defined as the process that is used in the cafes and hotels which
provides information about different type of food items and dishes that are provided by the
restaurant. The process of menu planning includes price, food dish name and ingredients
involved in the food dish. The café involved in the following report is Pasco café. This café will
be located near metro station (Baiomy, Jones, and Goode, 2019). This report consists of
principles of menu planning and design for meeting the customer’s needs.
TASK 1
P1. Examine the principles of menu planning and design to meet customer and business
requirements
Principles of menu planning:
This is known as the principle of managing nutritional qualities and variety of food
provided to the customers. Menu is defined as the communication type which provides
information about the food dish. The main principle of menu is described below -
 It is important for the menu to have proper planning and information about the menu. It
must contain information about the ingredients contained in the food dish. This is helpful
for customers to understand what are the food dishes provided to the customers.
Deserts and cuisines are offered in the menu to attract people who like to eat sweet after their
meals (Costa, and et. al., 2019). It is important to write each and every item in the menu
effectively for making all items attractive.
 If the menu is properly designed, then the customers are attracted towards item that will
help in increasing likelihood for items.
Trialling and testing various types of menus: À la carte: This is known as menu in which there are different prices offered for the food
items. In this, there are prices which are different in price and order in separate manner.