Menu Development, Planning and Design

Menu Development ,Planning
and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
Principles of menu planning and design.....................................................................................3
Analysis of Menus.......................................................................................................................4
Customer and business requirements that influence planning of menu......................................6
Plan for menu and Key Performance Indicators.........................................................................7
CONCLUSION AND RECOMMENDATIONS............................................................................8
REFERENCES..............................................................................................................................12

INTRODUCTION
The study deals with menu planning to meet company's objectives and to attract new customers
while retaining the old ones. It reflects how a change in menu can meet customer expectations
who have changing tastes and this can help increase customer segment. The organisation taken
here for case study is E Pellicci in London,UK. The restaurant cafe started in 1900 and serves all
three meals. It has been awarded Grade II status by the English heritage. There is an overview of
different types of menu which are based on principles of menu planning and design. It has been
emphasised how the customer and business expectations both are met by menu planning. Lastly,
a detailed plan of a selected menu is given which can help in achieving KPIs and solutions for
any problems which might occur.
Principles of menu planning and design
Speaking of the menu, Table d'hote menu, the menu is a complete meal which is at a fixed price
although does not have much choice in number of dishes. It needs more time to prepare and
booking needs to be done in advance. The menu has a limited choice within each offering. This
although ensures that there is minimum wastage of food. This reduces excess costs, utilises less
kitchen space and service equipment (Mathews, Patten and Stokes, 2019).
The principles of menu which can be seen here is that it is a complete meal which is
offering the balanced proportion of diet. This diet is generally looked for by people who are
health-conscious. But as the food has limited choices in variety, it can become too frequent for a
regular customer who is looking for change. Change in menu keeps the interest live.
Talking of A la carte Menu, the dishes are priced individually for each course. There are
also a wide choice of dishes for each course. The dishes here are priced separately instead of
collective charge taken like previous menu. They have a long waiting time to prepare and require
booking order in advance.
The menu principle followed here is emphasising on a large number of varieties. It
includes adequate nutrient intake and keeps the menu interesting and appealing. It adds contrast
of various textures, flavours and colours to the menu and appeals to many sections (Mathews,
Patten and Stokes, 2019).