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

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.