Menu Planning and Design for Customer and Business Requirements

This report examines the principles of menu planning and design to meet customer and business requirements. It discusses the key considerations for costing and pricing menus and provides costed and priced menus to meet a range of customer requirements. It also includes a realistic plan to develop a menu that meets customer requirements and increases profitability. The report focuses on the Pasco café and its menu planning and design strategies.

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.

In the context of Pasco cafe is classified each things such as Breakfast, lunch ,brunch and
dinner.
 Table d'hôte: This is defined as French word naming “the host's table”. In context of
Pasco cafe, it is important to design course of meal that is included as per the choice of
customers.
P2. Determine the customer and business requirements which need to be fulfilled to increase the
profits for various menus
Requirements of Customers:
Greeting service: There are various opportunities which are important for a café to build.
The most essential thing is to greet the customers properly (Elf, Lindahl, and Anåker, 2019). It
is important for Pasco cafe management should greet employees in order to increase the
experience of the guest.
Environment: The customers of the Pasco café are provided positive environment and
good quality food. It is essential for the this café to have positive environment to attract a lot of
customers.
Food and drinks: The customers are provided drinks and beverages alongwith food.
This affects the café’s image.
TASK 2
P3. Determine the key considerations which need to be taken when costing and pricing the
menus
There are various factors which affect the costing of menu which are mentioned below-
Business policies/ procedures- There are some business policies and procedures
followed by the Pasco café while offering food and drinks to customers.
Legislation- In business, there are situations where government rules and regulations are
important to follow (Lai, and et. al., 2019). Pasco cafe maintain laws and legislations in
appropriate manner so that all the quality of services is provided to the customers.
P4. Produce costed and priced menus to meet a range of customer requirements
A B C D E F G H I J
Menu Item Total Menu Porti Food Porti Total Total Total C.M.%

Sold Price
on
Cost
Cost
%
on
C.M.
[1]
Food
Sales
Food
Cost C.M.
Ham Sandwich 12 £10.95 £2.75
25.00
%
£8.2
0 £131.40 £33.00 £98.40 24.00%
Tuna Sandwich 8 £11.95 £4.25
36.00
%
£7.7
0 £95.60 £34.00 £61.60 15.00%
Salad 10 £6.95 £3.75
31.00
%
£8.2
0 £69.5 £21.5 £48 20.00%
Cheese
Sandwich 5 £10.95 £3.50
32.00
%
£7.4
5 £54.75 £17.5 £37.25 9.00%
Crisps 4 £14.95 £5.25
35.00
%
£9.7
0 £59.80 £21.00 £38.80 9.00%
Veg. Lasagne 6 £12.95 £4.00
31.00
%
£8.9
5 £77.70 £24.00 £53.70 13.00%
Non veg.
Lasagne
Veg Burger 5 £15.95 £7.25
45.00
%
£8.7
0 £79.75 36.25 £43.50 10.00%
Totals 50 £568.5 £151 £337.75
Item
Total
Sold
Menu
Price
Porti
on
Cost
Food
Cost
%
Porti
on
C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M. C.M.%
Cappuccino 31 £6.75 £1.93
28.59
%
£4.8
2 £59.83
£209.2
5 £149.42 4.63%
Cafe Latte 211 £6.75 £1.72
25.48
%
£5.0
3 £362.92
£1,424
.25
£1,061.3
3 31.54%
Espresso 71 £6.95 £1.53
22.01
%
£5.4
3 £108.63
£493.4
5 £384.82 10.61%

Hot Chocolate 19 £7.50 £2.23
29.73
%
£5.2
7 £42.37
£142.5
0 £100.13 2.84%
Tea 78 £5.95 £1.55
26.05
%
£4.4
0 £120.90
£464.1
0 £343.20 11.66%
Cafe frappé 129 £6.45 £1.68
26.05
%
£4.7
7 £216.72
£832.0
5 £615.33 19.28%
Cold Coffee 130 £6.95 £1.76
25.32
%
£5.1
9 £228.80
£903.5
0 £674.70 19.43%
Total 669
ACM
=
£4.9
8
£1,140.
70
£4,469
.10
£3,328.9
3
100.00
%
TASK 3
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability
A service industry is known for the services that are provided to the customers. In context
of the Pasco café, there is huge competition in the café industry. There are different elements that
are considered by café while opening a new business. These are described below -
Finance- It is essential for the cafes to manage and control the finance and transactions
for knowing the activities related to opening of café. The Pasco café has to manage all the money
related with the managing of business operations of café (Hernández-Callejo, 2019). There is
need of having a proper plan of all the money related activities while managing all business
activities.
Laws and legislations- In context of café, it is essential that laws and regulations are
followed while managing the business operations. The legislations are made in favour of
company. These laws are developed mainly so that cafés provide quality service and food to
customers. Some of the legislations followed in Pasco café are food act, health and safety act,
liquor act, etc.
P6. Develop a menu which meets customer and business requirements to increase profitability
Everyday Menu:

Pasco Café
Food menu Beverages menu
 Grill Sandwich
 Crunchy
sandwich
 Green Salad
 Cheesy
sandwiches
 Crisp Eggs
 Veg. Lasagne
 Veg Crusty
Burger
£11.95
£10.95
£06.95
£11.96
£15.96
£12.96
£16.95
 Chew Cappuccino
 Cafe Latte
 Espresso
 Chocolate Hot
 Ginger Tea
 Frappe
 Coffee Theni
£6.75
£6.75
£6.95
£6.50
£8.95
£7.45
£8.95
Conference Menu:
Pasco Café
Buffet Option
 Choice of various types of burgers and chips.............................£7.95 Selecting chips and sandwiches .................................................£8.75
Option A
While choosing varieties of sandwich and opened rolls, homemade savoury pastry snack, and
also include large categories of formal meal…………………………. £15.95
Option B
Casserole containing meat, Beef Burgundy, molten chocolate souffle, picardy and a puff pastry
tart made of cream and also involves fresh-cut mixed leafage and a meat of domestic pig….
………………………………………………………………………………. £19.95
Option C
Fresh-cut salad with mixture of vegetables, cut slice, a piece of healthy best pork, carven ham
course, Slaw finest shredded, chosen of pickles and Canapé, Chinese and rib cooked and several

cuisines………………………………………………………………………………. £18.95
£ (per person)
P7. Test and evaluate the produced menu
Menu is prepared by the restaurants as they are the most essential part of the services provided
by the restaurant or café (Heymans, and et. al., 2019). It is very important for the café
management to provide effective menu so that customers are able to know what are the things
and dishes provided by the café. The main thing is to have a good menu for making customers
feel good. The different kinds of tools used for identifying menu are mentioned below -
By taking customer feedback: The management of Pasco café takes feedback from customers
and then make changes in the menu. This is helpful in providing good service to the customers
and making them happy and satisfied (Huang, and Wey, 2019). This help in making more money
and profits. Thus, It is beneficial for the Pasco Café’s management to take feedback and make
menu.
Key performance indicators (KPIs): This tool is generally used by the cafes and
restaurants for analysing and evaluating the performance (Kumar, 2019). It is important for the
restaurants to generate revenue and money by evaluating performance and making menu as per
the requirement of customers. It is important for the café managers to know generate revenue and
money effectively.
P8 and P9
Covered in ppt
CONCLUSION
It has been analysed from the above discussion that the most important thing to do while
opening a café is to know the needs and demands of the customers. This helps in making a lot of
money and profit. The café prepares an attractive menu that consists of food dishes and items
that are being served in the café. This is helpful for managing the service provided by the
customers. Menu has an essential role in success of any restaurant or café. The main thing is to
maximise profit and earn more sales. Feedbacks are taken from customers to enhance the service

provided by the café. The competition had to be considered which is arising at the market area in
order to enhance their goodwill.

REFERENCES
Books and Journals
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Costa, A. and et. al., 2019. Triple adaptation of the Mediterranean diet: Design of a meal plan
for older people with oropharyngeal dysphagia based on home cooking. Nutrients.
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Documents From Health Service Operational Plans and Documents From the Planning
of New Healthcare Environments. HERD: Health Environments Research & Design
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Huang, W. and Wey, W. M., 2019. Green Urbanism Embedded in TOD for Urban Built
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Kumar, G., 2019. A Career Planning Framework for University Students: Design and
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Nosoohi, I. and Nookabadi, A. S., 2019. Outsource planning with asymmetric supply cost
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Operational Research. 26(4). pp.1422-1450.
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Assembly Guidelines and their Effective use to Proactively Identify Opportunities for
Improvement in Mitigating Common Defects of the Aerostructures Assembly (No. 2020-
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