Menu Development Planning and Design

This report discusses the principles of menu planning and design to meet customer and business requirements. It explores the Italian menu offered by Costa Coffee and provides insights on how to maximize profitability. The report emphasizes the importance of menu aesthetics, description, pricing placement, and understanding competition and profitability.

Menu Development Planning
and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Task 1...............................................................................................................................................1
P1. Examine the principles of menu planning and design to meet customer and business
requirement. ...........................................................................................................................1
P2. Determine customer and business requirement which fulfill to maximise profit range of
different menus.......................................................................................................................2
Task 2.(PPT)....................................................................................................................................3
Covered in PPT.......................................................................................................................3
Task 3...............................................................................................................................................3
P5. Produce a realistic plan to develop a menu which meets customer and business
requirement which maximise profitability for chosen organisation.......................................3
P6. Produce a menu which customer and business meets requirements to maximise
profitability for choose organisation. ....................................................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Menu development is refers about different elements of brand competitive advantages,
growth positioning and having long term health sustainability (Ahn and et. al., 2018). The the
concept to develop menu is involving unique traits of food and beverages items along with
affordable prices. Selection of different flavour and visual appeal, balanced with target food cost,
profit contribution and having perception to generate effective profit contribution (Dovey and et.
al, 2021). The main objective to develop creative menu planning is to target people demographic
manner where hotel or restaurant can attract as much customers.
In this report, the restaurant is Costa Coffee an international food manufacturing
specialisation in fresh prepared food. It was founded in 1986 from two brother Agust and Lyour
to manufacture and export cod towards (Scandinavia Grady and et. al., 2020). They expanded
about business through selling convenience foods. In following topics are covered on the
principles of menu planning and design to meet customer and business requirement, determine
the customer and business to maximise profit of different menus. Consideration needed to be
taken on costing and pricing menu, proper formulate costed price menu to meet range of
customer requirement. Produce realistic plan to develop menu to customer and business
requirement for profitability maximise. Menu to formulate to meet customer need and business
requirement.
MAIN BODY.
Task 1.
P1. Examine the principles of menu planning and design to meet customer and business
requirement.
Menu planning is the process of determining about what to eat in each meal and
including main dishes, side dishes and deserts. It emphasis about knowing to meal for plan
towards when to serve them. A constant base activity and scheduling through having variation
may complicate the menu planning process. It is prepared as per according to those activities of
scheduling for specific days and important part of food meal planning (Hernandez-Ocana and et.
al, 2018). In the perspective of Bakkavor food and beverages company is have their own menu
where they involve innovative dishes to attract customer. There are some principles to
demonstrate about menu planning for Costa Coffee Restaurant context:
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 Strive for balance: The menu is emphasis about importance nutrients like protein,
carbohydrates. Fiber, vitamins and mineral with having sodium and fat. Menu mus
maintain balance between food and beverages flavour to adjust effective menu to spicy.
 Emphasis variety: It involves a variety about food that not only helps to ensure proper
nutrients undertakes. But different food and beverages variety helps to increase the
customer curiosity where they served day to day.
 Add contrast: On the daily menu it creates better contrasting textures about flavour
and colour (Heymans and et. al, 2019). Therefore, it is serve to having breakfast for
oatmeal, applesauce as milk to older children. As hotels and restaurant are focuses on to
provide soft base foods to children.
 Planning cycle menu: There is child care to choose cycle based menu where they
different use to offering menu about served in specific period. The concept of Cycle
menu is to set duration of three on five weeks particular time period.
Evaluation:
In above principles for menu planning in context of Costa Coffee Restaurant is elaborates
about changing in menu is necessary to create interest for customer or in other situation to
abiding customer demand. This changes is majorly require for fulfilling customer expectation
through optimising different menus.
P2. Determine customer and business requirement which fulfill to maximise profit range of
different menus.
It is important to having different and implement some change of menu as per customer
and business perspective. The customer and business are more important for food and beverages
product as well as services. As these both factor is essential because it increase the growth of
business through effective manner. There are some of changes implement in menu on the basis
through customer point of view are:
 Promote the most profitable items: It is one of require about low ingredients where the
items used which enhance some changes to takes time for preparation as they sell in high
price. The items that must change in daily and weekly special food and beverages items
to catch better customer eye.
 Using relative pricing: In perspective of customer, they are more focuses on price as
their behaviour change to order food and beverages as per mapping menu. Customer are
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having nature to compared price with other food services to mapping expensive factor. If
the quality of food is quite better, it enhance better decision in rapidly.
 Maintain the menu design Uncluttered: This create about divide the restaurant menu
into logical sections (Jridi, Jerbi and Kamoun., 2018). The main items are starters, drinks,
pizza or sweets. In perspective of Costa Coffee Restaurant they allows wide range of
food items in snacks, breakfast, dinner and lunch to effectively visible.
Requirement for Business:
 Food Licence: In every food and beverages company licence is more important aspect
where Vendor to keep obtain of food license that ensure about quality of food is
manufacture by specific restaurant or hotel.
 Keep menu dishes easy to prepare: The menu items is coming out from the kitchen
where it need to moved quickly and efficiently through line. The menu items
representation must innovative manner that attract the customer needs as well as it will
increase their standards.
 Consider buying from local menu ingredients: Many local restaurants like Bakkavor
is local food and beverage company but it is having presence internationally as they
prefer to produced food. Their team used to procure raw material from local market with
effective sustainable through better farming method. The local food trends about not
having enough sign of slowing down.
Task 2.(PPT)
Covered in PPT
Task 3.
P5. Produce a realistic plan to develop a menu which meets customer and business requirement
which maximise profitability for chosen organisation.
The development in menu for Restaurants is to involve creative dishes which attract the
customer for beyond their interest (Lee and et. al., 2019). As the Italian Menu card is planning by
Costa Coffee Restaurant are:
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"Costa Coffee"
MENU
Dishes Prices($)
Italian Pizza Vegetarian $ 14.
Caprese Salad with Pesto Sauce $ 20.
Panzella $ 14.
Pasta Carbionara $ 14.
Margarita Pizza $ 13.
Mushroom Risotto $ 12.
Lasagna $ 30.
This is new Italian menu food which is one of more innovative concept where Costa Coffee
Restaurant demonstrate different food dishes in affordable prices such as Pizza, Pasta and others.
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Costa Coffee can plan to bring Italian menu to attract customer for make their taste change. This
practise leads towards high profitability to Costa Coffee restaurant.
P6. Produce a menu which customer and business meets requirements to maximise profitability
for choose organisation.
In every restaurant is having their well planned menu, as most of restaurant is having
goals within their mind about to their accomplishment, weather they pertain about profit,
branding, design, customer satisfaction along with to retain them (Lopes and et. al, 2018). By
conduct to effective analysis of menu is essential for strategy for improving about restaurant
towards sales and success. There are some factor which define to business that helps to meeting
their requirements:
 Adapting menu offering: At the time of customer which spend on menu to creates
restaurant to analysis about menu to make cost effective profit margins. To the other
hand dishes about customer base order through frequently basis.
 Menu Aesthetics: To creating right aesthetics is essentials to draw about customer
attention. Through the guests which is poorly designed and disorganised on particular
manner. Some of specification which need to take care at the time of forming menu
Fonts: This is more important aspect to implement letters or fonts that represents an
attitude for make customer understanding about menu dishes (Mathews, Patten and
Stokes., 2021). Styles: This includes overall design, colors and pictures which they
implement in menu card that looks presentable to customer for creative logistic
organisation.
 Menu Description and Pricing Placement: The items of description where the pricing
styles both plays an significant role towards customer decision making. It involves items
of description is an excellent opportunity about to appeal to visitor.
 Keep a pulse on competition: As per the basis of Menu Analysis which is incorporates
about outside sources. This is an important to know about pricing stacks about
competitors. In perspective of Costa Coffee is local restaurant in United kingdom as
many other parent restaurant or cafes are exists such as Starbucks, McDonald etc. These
companies are more money oriented to sustain (Mang and Reed., 2020). As their prices
are having competition with overall restaurants for better long term sustainable.
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 Understanding Profitability: It depends upon number of customer interaction with
allows significant dishes. In the situation of restaurant about to offers will bring high
contribution than other. The conducting about an analysis that will bring profit. Through
the understanding about top sellers where they design about menu to encourage customer
to buy dishes.
CONCLUSION
From above report of Menu development is summarised about different principles of
menu to meet customer and business requirement, as by considering restaurant where the role of
menu is more valuable towards restaurants for unique different food and beverages. There is two
different business and customer base requirement to effective fulfilled maximise different menus.
The key consideration which is essential to approach different pricing strategy. By develop new
Italian menu to meet customer about business for increase profitable.
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REFERENCES
Books and Journals
Ahn and et. al., 2018. Development of a food exchange table and food pattern for nutritionally
balanced menu planning. Korean Journal of Community Nutrition. 23(5). pp.411-423.
Dovey and et. al, 2021. Informal settlement is not a euphemism for ‘slum’: what’s at stake
beyond the language?. International Development Planning Review, pp.1-13.
Grady and et. al., 2020. Effectiveness of a web-based menu-planning intervention to improve
childcare service compliance with dietary guidelines: randomized controlled trial. Journal
of medical Internet research. 22(2). p.e13401.
Hernandez-Ocana and et. al, 2018. Bacterial foraging optimization algorithm for menu planning.
IEEE Access. 6. pp.8619-8629.
Heymans and et. al, 2019. Ecological urban planning and design: A systematic literature review.
Sustainability. 11(13). p.3723.
Jridi, I., Jerbi, B. and Kamoun, H., 2018. Menu Planning with a Dynamic Goal Programming
Approach. Multiple Criteria Decision Making. 13. pp.74-87.
Lee and et. al., 2019. A comprehensive review on current advances in peptide drug development
and design. International journal of molecular sciences. 20(10). p.2383.
Lopes and et. al, 2018. National food, nutrition, and physical activity survey of the Portuguese
general population (2015-2016): protocol for design and development. JMIR research
protocols. 7(2). p.e8990.
Mang, P. and Reed, B., 2020. Regenerative development and design. Sustainable Built
Environments, pp.115-141.
Mathews, A., Patten, E.V. and Stokes, N., 2021. Foodservice Management Educators’
Perspectives on Nutrition and Menu Planning in Student-Operated Restaurants. Journal
of Nutrition Education and Behavior. 53(3). pp.223-231.
Sufahani, S.F. and Osman, B.I., 2020. Optimization Approach On Nutritious Menu Planning For
Sinusitis Patient Among Malaysian. International Journal of Advanced Computer
Systems and Software Engineering. 1(4). pp.12-22.
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