Menu Development, Planning and Design

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