Menu Development, Planning and Design

This document discusses menu development, planning, and design in the context of a restaurant. It explores three different types of menus and the principles of menu planning and design. The document also analyzes the impact of customer and business requirements on menu planning and design, provides recommendations for meeting trends, and presents a detailed plan of menus supported by research and Key Performance Indicators (KPIs).

Menu Development, Planning
and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Three different types of menu and principles of menu planning and design...............................3
Analysis of three different types of menu to explore customer and business
requirements/expectations............................................................................................................4
Impact that customer and business requirements have upon planning and design of menus......5
Recommendations for meeting trends in customers and business requirements.........................6
Detailed plan of menus, supported by research and Key Performance Indicators (KPI's) .........7
CONCLUSION ...............................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
Menu Planning is defined as process of deciding food items and dishes to be mentioned
in menu card at a restaurant or hotel (Fusté-Forné, 2021). BFI Bar and Kitchen is restaurant at
London, England which serves bar facilities and eatables from restaurant.
The report will analyse three different types of menu and principles of menu planning and
design which will help in knowing basis of menu card. Analysis of three different types of menu
to explore customer and business requirements expectations will be elaborated explaining
essentials terms on customers and business basis. Impact that customer and business
requirements have upon planning and design of menus will be explained which constitutes
various aspects of customers and business requirements. Furthermore, recommendations will be
done for meeting trends in customers and business requirements for BFI Bar and Kitchen. And
finally, detailed plan of menus, supported by research and Key Performance Indicators (KPI's)
will be elaborated.
MAIN BODY
Three different types of menu and principles of menu planning and design
Menu planning is the process in which list of food items is being prepared for the purpose
of some personal basis.
Three different types of menu are as follows -
A la carte — A la carte is a practice of ordering individual dishes from a menu in a restaurant. A
la carte menus have more flexibility as one can choose what has to be ordered or selected to eat.
Instead of set package of food, individuals have choice of choosing the dishes or items to eat.
This also gives the flexibility to get rid of static menu. A la carte menu offers free and greater
choices of food items from the card or menu of a restaurant (Ryals, 2017).
Table d'houte — Table d' houte is a French word which means food from the hosts' table. The
menu offers a complete meal at a fixed price for the guests no matter how much food has been
consumed. The menu include soups and salads, desserts, appetizers etc. Table d' houte ensures
that food is less wasted so that the operation of food is processed easily.
Set Menu — Set Menu is a menu with a specific set of meals to choose from. The set menu
offers limited number of options to choose from each course. It is usually cheaper than ordering

dishes than from a la carte. There are wide number of choices of meals on set menu. This also
offers variety of services which are rendered by the restaurants.
Principles of menu planning are as follows -
Different principles of menu planning define the process of menu that what are the factors or
aspects which are to be put at utmost importance (Putri, 2021). These principles constitute
gender equality, race, religious belief of people of what should be included and not included
while forming menu card for their function or in any vegetarian or non vegetarian restaurants,
lifestyle choices of customers are also seen as great importance as to what they prefer or wish to
add in their menu during planning of it.
Analysis of three different types of menu to explore customer and business
requirements/expectations
These three different types of menu which are A la carte, Table d'houte and Set Menu. These
three types of menu are described as on basis that whether they meet customer or business
expectations or not -
A la carte — This menu is defined as ordering individual dishes in a restaurant. This menu
offers wide variety of dishes which are provided by restaurants. Individuals in this menu have
choice of looking and ordering the dishes for them which makes it easier for them to order food
of their choice (Nguegan Nguegan and et.al., 2017).
Table d'houte — Table d'houte offers complete food at a fixed price to the guests from hosts'
table. This menu ensures that food is less wasted and food is utilized and consumed by people
completely. In this, consumers order any of separately priced menu items available.
Set Menu — The set menu offers specific and fixed set of meals. The menu has limited number
of offers and provides less choice to customers which depicts that there is fixed price for meal
that is served.
Customer Requirements — Current trends which customers focus on are as follows -
• Meat free food
• Cooking at home
• Alcohol free
• Non — dairy milk has risen up

• Zero waste
• Healthy eating
• Cutting down of sugar
• Veganism is also a part of current trend.
Business Requirements — There are various business requirements which will help BFI Bar and
Kitchen to have new dishes and food variety which will furthermore engage the customers in
trying new varieties and will help the business grow more on terms of providing extra dishes to
customers. Business requirements will also constitute diversification of Restaurants on providing
customers best of what the business has achieved (Castro and et.al., 2018). This business will
require facilities and equipments which will help business grow on exponential terms and will
demonstrate what are restaurant has to offer. Thus, customer requirements and business
requirements help in knowing about menu and food items. Business in food sector can expand on
basis of growth and development which helps in customer satisfaction as well.
Impact that customer and business requirements have upon planning and design of menus
Impact that customer and business requirements have upon planning and design of menus is
explained as -
Customer Requirements -
Customer Tastes is one of the important aspect in which customer chooses products and services
consciously over other products and services. Customer tastes are powerful in food industry that
it changes business and the activity that BFI Bar and Kitchen follows.
Customer Preferences are defined by subjective tastes measured by utility of various bundles of
goods. What customers prefer first and last are measured by their choice of utility of goods and
services which are rendered by organization (Mahafzah and et.al., 2020).
Customer needs depend on better flavour of food at minimum price. Customer needs that food
should be nutritional, healthy and safe for their intake which defines that the quality of food
should be consumable. Along with this, the food should please so that they are interested and
engaged to consume it which is directly proportional to their choice.

Business Requirements -
Experience and Training of Staff — Staff of BFI Bar and Kitchen should be well-trained so that
they provide better services to customers. Experienced staff members should be allotted to work
which will engage in cater to food supply in proper manner to its customers.
Facilities and Equipments Available — BFI Bar and Kitchen should make available all the
facilities and equipments to the staff so that providence of food products and dishes are not on
poor scale analysis for the customers (Almohaimmeed, 2017).
Viability in Food Preparation Time — Sufficient time should be made available to staff of BFI
Bar and Kitchen to make food for customers available so that they prove their skills on hand
services and successfully serve the food items to their customers.
Kitchen Protocols/Plan — For business to be successful in the business environment, BFI Bar
and Kitchen should follow all the Kitchen Protocols/Plan for making up of food and dishes in a
proper and planned manner. More specified and accurate planning is done in food preparation,
more effective and efficient the services will be appreciated by customers.
Recommendations for meeting trends in customers and business requirements
There are various recommendations for meeting trends in customers and business requirements
of BFI Bar and Kitchen which are explained as -
• There should be changes in menu according to the seasons so that customers have
differentiated and variety of dishes are available to them as per changes in weather.
• Customers now — a — days prefer eating healthy food therefore BFI Bar and Kitchen
should possess healthy food items for customers to intake.
• Customers are more concerned about not wasting food which ensures that sufficient
quantity of food should be served to customers in BFI Bar and Kitchen.
• Staff should be trained well enough of BFI Bar and Kitchen so that they are able to
analyse customers needs and demands for food (Hsiao and et.al., 2017).
• Customers tastes and preferences should be at utmost priority for the BFI Bar and
Kitchen so that they can fulfil their needs and wants in the food and dishes being served
to them.
• Kitchen Protocols/Plans should be followed properly to ensure healthy and safe food
preparation in BFI Bar and Kitchen.

• BFI Bar and Kitchen should function effectively and efficiently towards following
current trends and changes that have been made during Covid — 19 pandemic.
Customers safety should be the utmost priority for BFI Bar and Kitchen so that customers
engage in coming back to place more often.
• Through active social media handles, BFI Bar and Kitchen can prosper the business more
by promoting the services and products the restaurant offers. Instagram, Facebook,
Online Website can help the restaurant in its publicity.
• Services of BFI Bar and Kitchen should be time efficient because customers are not
interested in waiting to get their food deliverables.
• As technology is changing day by day, Automation of fast food process should be done in
BFI Bar and Kitchen to reduce risk of order errors. This will also reduce the risk of
waiting time for customers so that they get their food on time.
Thus, these recommendations will help BFI Bar and Kitchen to evaluate their processes and
procedures of food delivery.
Detailed plan of menus, supported by research and Key Performance Indicators (KPI's)
Menu Planning Process — Menu Planning Process is as follows -
Ongoing grocery list — Items are added in the list which are mentioned under different
headings. This is helpful when the items in lists are run-out.
Ask for meal ideas and share the work — Ideas are taken from other people for lunch or
dinners. The people of BFI Bar and Kitchen are provided job for planning, shopping, cooking
and clean — up.
Listing is done for favourite seasonal meal ideas — Keep the list as an idea starter for using it
again. Shopping list for each recipe is prepared. In preparing meals try seasonal ideas and create
something new in the menu card (Hristov and et.al., 2019).
Finding out what's on hand what's on special to plan meals — Note that what is needed to be
used up soon so that it does not get wasted. Along with this, keeping the pantry well — stocked
with all basics to be healthy enough for customers.
Start planning! List new meals and snacks daily — Keep meals simple during busy work
weeks. Post menu plans in a visible spot.

Eat healthy meals and snacks — Planning of meals and snacks should be done in such a way
that the food is prepared with no added fat, sugar or sodium. Prepared or processed food should
not be done. Serving of one vegetable or fruit with each meal should be done.
Save time on meal planning — Use leftover for lunches or as a part of another meal. Usage of
time saving appliances should be done like slow — cooker, rice — cooker, toaster, oven.
Key Performance Indicators (KPI's) -
Cost to profit ratio — In this factor, profit is measured by cost which denotes the profit ratio
through which cost has been measured.
Revenue per client — This KPI factor denotes that how much revenue is earned by per client
effectively and efficiently.
Client retention rate — Client retention rate is analysed for the purpose that how much retention
has been faced per year.
CONCLUSION
Thus, it is concluded from the above report that three different types of menu and
principles of menu planning and design helped in knowing the basis of menu card details which
included three types which were A La Carte, Table d'houte, Set Menu. Analysis of three different
types of menu to explore customer and business requirements expectations were elaborated
explaining the essentials terms on customers and business basis. Impact that customer and
business requirements have upon planning and design of menus was explained which constituted
various aspects of customers and business requirements. Furthermore, recommendations were
done for meeting trends in customers and business requirements for BFI Bar and Kitchen. And
finally, detailed plan of menus, supported by research and Key Performance Indicators (KPI's)
were elaborated to measure success and justified solutions for any problems that could occur.
Therefore, menu planning helped in overall analysis of its structure on large basis.

REFERENCES
Books and Journals
Almohaimmeed, B.M., 2017. Restaurant quality and customer satisfaction. International Review
of Management and Marketing.7(3).
Castro, I.A. and et.al., 2018. Customer purchase intentions and choice in food retail
environments: A scoping review. International journal of environmental research and
public health.15(11).p.2493.
Fusté-Forné, F., 2021. Robot chefs in gastronomy tourism: What's on the menu?. Tourism
Management Perspectives.37.p.100774.
Hristov, I. and et.al., 2019. The role of sustainability key performance indicators (KPI's) in
implementing sustainable strategies. Sustainability.11(20).p.5742.
Hsiao, Y.H. and et.al., 2017. Distribution planning for perishable foods in cold chains with
quality concerns: Formulation and solution procedure. Trends in food science &
technology.61.pp.80-93.
Mahafzah, A.G. and et.al., 2020. Impact of customer relationship management on food and
beverage service quality: The mediating role of employees satisfaction. Humanities &
Social Sciences Reviews.8(2).pp.222-230.
NgueganNguegan, C.A. and et.al., 2017. Supply chain management problems in the food
processing industry: Implications for business performance. Acta Commercii.17(1).
pp.1-15.
Putri, I.G.A.V.W., 2021. RESTAURANT KNOWLEDGE. Penerbit Adab.
Ryals, J., 2017. That Menu.