Menu Development: Principles, Requirements, and Strategies for Maximizing Profit

This report discusses the principles of menu design and planning, assesses the requirements of both business and customers, and provides a plan to develop a menu that satisfies the needs of both. It also explores strategies to maximize profit by attracting new customers and retaining existing ones. The report focuses on Park Grill Restaurant, an Anatolian and Mediterranean grill restaurant in the UK.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
TASK 1............................................................................................................................................3
P1 Explain principles of menu design and planning to meet requirements of customer of
different menu........................................................................................................................4
P2 Assess the requirement of both business and customer of different menu to increase profit
of restaurant............................................................................................................................5
TASK 2............................................................................................................................................7
TASK 3............................................................................................................................................7
P5 Produce a plan to develop a menu to satisfy need of business and customer to maximise
profit.......................................................................................................................................7
P6 Create a menu that fulfil the requirement of business and customer to increase revenue 8
P7 Evaluate and test menu produced by restaurant................................................................9
CONCLUSION .............................................................................................................................10
REFRENCES.................................................................................................................................11

INTRODUCTION
Food and beverage is the first most important sector of hospitality industry. Food and
beverage industry is a industry where they produce food or drinks which are consume by
customers either at restaurant premises or they take away from there to consume outside
restaurant. This include cafes, hotels, restaurant, catering services and other. In this report Part
Grill restaurant is taken as company which is located in Central road, United kingdom. This
restaurant is an Anantolian and Mediterranean grill restaurant which offer fine dining experience
to their customers. They serve various types of food such as authentic, vegetarian and sea food,
hot and soft drinks and many other food items. This reports main aim is design a menu in such a
way that attract new customers as well as maintain relationship or retain existing customers. In
this report, it include different types of menus which satisfy the demand and requirement of
customers which lead to increase profit and sales of restaurant. In this report it also include a
plan which help to develop menu that attract existing customers and retain new customers in
restaurant.
MAIN BODY
TASK 1
P1 Explain principles of menu design and planning to meet requirements of customer of different
menu
Menu is defined as a list which is offered to customer which have different variety of
food and beverages with their prices. In menu card they also include special dish, today's special
and new beverage and many more which attract customers to purchase those food items. It is
sometimes also refereed to as 'Bill of fare' . In other words, it can be said that menu is selling
point of food items in restaurant (Colding, Colding, and Barthel, 2020)When designing menu
card for food and beverages various points are to be keep on mind such as gender, choice, cost
and value. The principles of menu design and planning are as follows:
 Menu provided by restaurants should be design in a way that maintain the balance of
menu which have variety of choices among consumers which include food groups such
as fruit, dairy products and many more.

 This include composition of menu which help to attract customers and meet requirements
such as ingredients available, trained staff so they can serve better quality products in
market.
 The main principle is that while designing menu they should consider diversity among
customers which include gender, race, lifestyle and cost.
There are three types of menu which are Table D'hote, `a la carte and set menu which are
mentioned below: Table D'hote: This type of menu stands for table of the host which means that restaurant
is offering a meal which have a main course but variety of food is limited and they have
set a fixed price for that menu (Doyle and et. al.,2020). In this menu food is been
prepared and serve at a fixed time because it help restaurant to prepare food in advance.
In context to Park Grill Restaurant, they have employed skilled staff or have given
training to prepare good quality food items according to the set menu. In other words, it
can be said that they ensure that they are providing multi-course food in their restaurant
with limited choices and set price in menu which help them to reduce wastage of food. `A la carte: This is a French phrase which means customer give order by selecting
different variety of food from menu. In this type of menu have different variety and have
menu choices with customers and those dishes are priced accordingly. But this need lot of
time in preparation for food and then they serve to customers whereas this fulfil
requirement of both customers and business as they serve different meals and customer
can choose as per their wish. With the reference to Park grill restaurant, they provide A la
carte menu which include different and have priced accordingly such as cold and hot
starters, different types of pasta, sea food, salads and many more. In this the menu is
design in a way that attract different types of customer as kids want cold drinks, hindu
wants vegetarian food. This help in attracting customer from various diversity such as
according to gender, religious, lifestyle choices.
 Set menu: This is defined as menu where complete course of meal is available in
restaurant with stating their set prices (Gharaveis, Hamilton and Pati, 2018). Moreover, it
also means that limited number of dishes offered by them and this type of menu is
generally used in occasions, function banquets. For example, if there is occasion of
marriage then they set a fixed menu for their guest and serve them accordingly.

P2 Assess the requirement of both business and customer of different menu to increase profit of
restaurant
Food and beverage industry is important industry where customer need changes and new
variety of food items are demanded by them. It is a type of industry where restaurant have to
innovate and modify according to needs and requirement of existing and new customers. This
help them to satisfy both need of customers and business which lead to increase in sales and
revenue of organisation.
Customers requirement: Customers needs are changes and new trends are developed in
market for food and beverage industry (Goh, 2020). As the needs and requirements of customer
arises so every restaurant should adopt those changes quickly. Some of customer requirements
are mentioned below: Current Trends in market: In context to Park Grill Restaurant, they have to monitor the
current trend in market which help them to attract customers when designing menu.
Nowadays, due to the situation of pandemic of Covid-19 most of people are demanding
vegetarian and healthy foods which include dairy products, green vegetables and so on.
As the chosen restaurant prepare and produce vegetarian food so this is the main benefit
for organisation to fulfil customer requirement. Allergens: There are different types of people in country and some people are allergen
for particular food items such as individual customer is allergen for nuts or peanuts so
while arriving restaurant they will order food which are allergen free or that food does
not include nuts or peanuts. With the reference to Park Grill restaurant, they should
design a menu which include allergen free like a food product which do not include nuts
or peanuts. Target market: The customer and market is target by analysing three factors such as
price, quality, choice and convenience. In relation to Park grill restaurant, the first factor
is price which means when designing a menu they should consider a price which is
appropriate and fair for the customers (Guyadeen and Seasons, 2018). This enhance
production and increase profit of selected restaurant by fulfilling all needs and
requirement of customers. The second and third factor is quality and choice which attract
customers as they want best better quality and they should maintain hygiene in the food
preparation areas.

Business requirement: These is the requirement of business where they have to fulfil all
condition to increase market performance, increase profit and remain competitive in industry of
food and beverages. Some of the business requirement to consider while designing a menu which
are mentioned below: Experienced employees in organisation: In context to the selected restaurant they
should recruit those employees which have proper skills, abilities and knowledge of
preparing and innovating new food products which attract customers and this lead to
increase in sales and profit margin of the selected organisation (Hwang, Zhu, and Ming,
2017). They should give training sessions to all staff members as they fulfil business
requirement. Available sources and equipment: With the reference to Parks Grill restaurant, they
should provide appropriate resources for processing the food products and equipments
so that they serve food to customers in a different way and also decorate food which
attract customers. They should also motivate their staff members so they put their
efforts to produce better quality products which lead to earn more revenue. Follow all laws: Every food and beverages should follow all legal rules, policies and
regulation. They should follow rules such as Food and Safety Act, 1990 which means
they have to produce better quality in order to maintain or protect the health of
customers (Marques-Lopes and et. al., 2018). The second law is Food Safety and
Hygiene Regulations, 2013 which means they have to clean their food preparation area
on daily basis. In relation to Park Grill Restaurant, they have to comply with all rules
and regulation which help them to protect them to unlawful activities and can run their
restaurant smoothly and efficiently.
TASK 2
Covered in PPT

TASK 3
P5 Produce a plan to develop a menu to satisfy need of business and customer to maximise profit
To develop plan they have to develop various strategies to increase revenue and enhance
the level of production which help to fulfil needs and requirement of customers. Some of the
factors that need to be considered while designing realistic plan to maximise profit to achieve
objectives of organisation which are explained as below: Innovation and development of menu: This is the important factor where every
restaurant can develop strategies to design a menu in such a way that they can attract
new as well as existing customer in food and beverage industry (Nagarur and et. al.,
2017). They should include food items in menu according to new trend and taste or
preferences of customers. With the reference to Park Grill restaurant, they should design
a new menu in an attractive and systematic manner as they can include images, different
style of fonts as per their choice and can adopt different types of menu card or their
design to influence customers to visit their restaurants and recommend to other. Follow all the legal needs and requirements for business: This is the another factor
which is very important to consider to eliminate all unlawful or harmful activities. Park
Grill restaurant should follow all rules and regulation whereas they have to build their
own policies to operate their business successfully by maintaining and protecting health
and safety of all guests or customer who visit restaurant.
 Design plan of menu as per different types of activities: They should develop or design
menu according to the activities according to the requirement of customers as they
produce different variety of food and beverage (Silva and et. al., 2021).
P6 Create a menu that fulfil the requirement of business and customer to increase revenue
Park Grill Restaurant
Food menu:
 Park grill mix
 Adana kebab
 Avovado mozzarella and salad
 Veg burger
£12
£10.70
£11.10
£9.02

 Sea food pasta
 Park grill red pasta
 Warm walnut cheese salad
 Cheese sandwich
£17.95
£12.12
£10.95
£13.32
Beverages menu:
 Hot chocolate
 Cappuccino
 Raspberry lemonade
 Apple Juice
 Pinot grigio blush
 Tea
 Coke
£5.25
£6.75
£6.00
£7.25
£6.65
£7.50
£8.20
P7 Evaluate and test menu produced by restaurant
There are different ways that need to be considered for effectiveness operations and to
work in systematic manner. Some of the factors produced by need to be analyse when designing
new menu which are mentioned below: Take feedback from customers: Every restaurant should take feedback from customers
which help them to identify new trends and demand in market so they adopt those
changes quickly (Ramseur and et. al., 2018). As per Park Grill restaurant they have to
make a system to collect feedback and review from customers which help them to design
a menu according which help them to retain new customers in their own restaurant. Key Performance indicator (KPI): Key performance indicator (KPI) is an indicator
where they monitor how effectively they are achieving business objectives effectively.
 Design menu according to requirements of customer: This is the important factor which
help them to design a menu plan as per need and demand of customers. In context to
Parks Grill restaurant, as they are providing vegetarian food items in menu is the best

way to attract them as many people are demanding vegetarian food due to this pandemic
and organic food products whereas they are considering to drink healthy products so this
is the appropriate way to consider while designing a new menu to retain interest of visited
customers and remain competitive in market (Rodwin, 2017).

CONCLUSION
Food and beverage industry is the most important sector as this industry involve process
such as proceeding raw materials for food, presenting, distributing and packaging. These
industry provide different variety of foods which include packaging foods, prepared foods, both
alcoholic and non- alcoholic products. According to this report there are different types of menu
such as able D'hote, `a la carte and set menu which help customers to choose food and beverages
accordingly and this include those food and beverages which fulfil the requirement of customers.
There are some of factors that impact requirements of organisation and customers regarding
design. The menu should be design properly which indicate prices, variety of food and
beverages, seasonal food items. This affect awareness, quality of food items that add value to its
customers. It is also discussed that there are business requirements which include proper
resources, follow all rules and regulation and so on. The customer requirement are hygiene food
and beverages, price, quality and choices.

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