Menu Development, Planning and Design

This document provides insights into menu development, planning, and design in the food and beverage industry. It discusses the impact of customer expectations and business requirements on menu design. It explores different types of menus and their principles. The document also covers the process of menu planning and designing, including selecting menu designs, choosing food and beverage items, pricing, and adding pictures. It emphasizes the importance of customer satisfaction and meeting business requirements in menu planning.

Menu Development, Planning and
Design

Table of Content
INTRODUCTION...........................................................................................................................3
SCENARIO- 1 – REPORT..............................................................................................................3
1) Comparative menu of the three different types of menu and their principles.........................3
2) Three different types of menu to explore customers expectation and business requirement . 4
3) Impact that customers and business requirements have upon designing and planning of
menu.............................................................................................................................................6
4) Conclusion and recommendation............................................................................................7
5) A detailed menu plan...............................................................................................................7
SCENARIO- 2 – PRESENTATION (Covered in PPT ).................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Menu within the Food & Beverage business plays important role for the company, it
helps to provide information about the product and services that are provided by the organization
and price and other information are also given customers can order according to their budget and
their plan.
This report will cover Vintage House in London who are providing food and beverage
services to their customers and having popularity within the local streets of the London. They
provide varieties of Alcohol and Food that can be eatable with the drinks.
This report will provide comparative review of the three type of the menu to introduce
the principles of the menu planning and design. It will also analyse the three type of menu to
explore the business needs and customers expectations. This report will discuss the impact that
customers and the business requirement have upon the planning and designing of the menu.
SCENARIO- 1 – REPORT
1) Comparative menu of the three different types of menu and their principles
There are various types of the menu that can be used by the Food & beverage business
and like à la carte, table d'hôte, Set menus, specials, functions and
special occasions. Vintage House cab also chose one of the menu type to design their menu that
cover their both drinks and food.
A la carte
A La Carte is the types of menu that can be defined as the ordering individual side
discuss instead of the entire section. Small amount of food orders by the customers like chips and
pickle instead of ordering the whole meal.
Set menus
A set menu contain specific types of meals that can be chosen by the customers. Each and
every meal ordered by the customers will cost same and customers get varieties of the options to
choose from. Set menu is the different menu that only cover something special that only made by
that particular restaurant to their customers. The practices are high but the test will be
uniqueness.
functions and
special occasions

Functional and special menu are designed for the special occasions in which customers
get some offers, and they food whole restaurant fr their party. This kind of menu companies use
for the special occasion or the events.
Principles of the planning menu
There are some principles that Vintage House have to follow within their menu plaining,
so they can designs and create menu effective and fulfil the customers requirements and give
their first impression the customers. Here are some principles that should be followed by the
Vintage House for their menu success-
Balance
It is necessary for the Vintage House in their menu designing to balance the dishes and
organize the effectively so it can be easy to understand.
Religious
Vintage House in their menu plaining, they should ensure to not use any religious signs
on their menu because it can heart feeling of the people and conflicts can take place.
Belief
According to the belief's menu should be planned like some people believe eating the veg
food and some eat the non- veg food according to their benefits. Both are different categories
that should be looked by Vintage House.
lifestyle choices
Menu plaining also covered the lifestyle of the people, people judge the things according
to its look so Vintage House should make their menu more attractive and new design should be
used by them.
Costs
Cost of each and every menu should be mentioned so customers can buy according to
their affordably.
2) Three different types of menu to explore customers expectation and business requirement
Every menu have its own ways to meet the customers need and the requirements of the
business so it is necessary for the every business menu types to cover menu plaining constraints.
Here are some menu planing constraints to full feel and customers expectations and business
requirements.
A la carte

In this type of menu plaining it is necessary to identify the who are the customers and
types where individual types can be satisfied. Mainly the products and services should be
available that times and staff should provide the like food chips and small item so individual
customers can satisfy. The main things that should be coved in the plaining of the A la Carte
menu is that pricing of the food and beverage items so customers can be satisfied and business
can also be ensure that customers are looking for the small item as compare to the meals from the
business. Small food items should be available at the presence because food item in this menu
come in the packets so business can directly offer to the customers without wasting their own
times and the time of the customers.
Set menus
If Vintage House is going for the set menu then they have to make the list of the meals
that should have the same prices but, or they cane comprise the dish quantify but all should have
same prices. Varieties of the operation should be available and in this kind of menu price will be
same, so they can avoid putting the prices of the item. This kind of menu will satisfy the
customer's expectation because people will able to try new dishes in the same prices, so they can
choose from the varieties. Vintage House will also able earn money because they will earn high
amount of money with this menu planing and achieve their gaols and objectives. It is necessary
for the Vintage House in their menu designing to balance the dishes and organize the effectively
so it can be easy to understand. Vintage House in their menu plaining, they should ensure to not
use any religious signs on their menu because it can heart feeling of the people and conflicts can
take place.
Functions and
Special occasions
Functional and special occasion menu covered the regular drinks and food because this is
special menus in which customers. This kind of menu only use for the special occasions so
Vintage House plain this menu for the people who want to celebrate their birthday party ,
company party etc. This kind of menu will satisfy the customer's expectation because people will
able to try new dishes in the same prices, so they can choose from the varieties. Vintage House
will also able earn money because they will earn high amount of money with this menu planing
and achieve their gaols and objectives. It is necessary for the Vintage House in their menu
designing to balance the dishes and organize the effectively so it can be easy to understand.

Vintage House in their menu plaining, they should ensure to not use any religious signs on their
menu because it can heart feeling of the people and conflicts can take place.
3) Impact that customers and business requirements have upon designing and planning of menu
Menu planing and design is most essential part of the organization and without having the
proper menu at the Vintage House company cannot satisfy their customers demand and fulfil the
requirement of the business. Menu design take times Because company have to identify the types
of menu they can use for their company, another step is to identify what kind off dishes they will
provide to their customers and after that they have type calculate the princess of the things they
will sell to their customers to satisfy their customers needs and their demand. The menus not
only cover the price of the product but it also shows the final price after all the taxes and other
expenses so customers can easily understand all the charges and final price of the deliverables.
Customers satisfaction
Menu design and plaining have potential to satisfy the customers needs and their
requirements. Customers look for the price that determine their buying decision because every
customer have different salaries and if the price will be arranged properly then customers can
buy according to the price and their affordably. To satisfying the customers needs current trends
should be followed by the Vintage House in their menu paining. Choices within the menu
plaining can also help to satisfy the customers needs because, if the customers will have more
choices within their menu then they will choose the disuses that they life and satisfy their needs.
Convenience prices should be mentioned so customers can effort to pay for it and satisfy their
needs.
Business requirements
Business like Vintage House also have some requirements that should be fulfilled within
the menu plaining of their retroaunt like current legislations, according to the Legislations within
Food and beverage services within the UK. Government has passed The food Safety act 1990
that not only cover the customers hygiene and their setifty but it also make the companies couns
on the menu plaining where they have to method their legal licences, type of services and prices
that government has decided on the irtesm like water bottles. They cannot change thins things
according to them. Vintage House also have to provide food shifty guidelines within their menu
and what type of satyfy their business provide both should be methoned. Cost, profits and
business development plans are also the require of the business that should help to fulfil the

business requirements and Vintage House will able to take competitive advantages within the
business and show their presence within the market where they are operating their business.
4) Conclusion and recommendation
As per the above report, menu planning and its desgining for the busioness helps to create
better knowledge for the customers and meu plaining cover some impotant posints that helps to
meet the custmers trnds and satufy their needs nd their deamdn from the business like pricing,
speciality, quality, oprtions etc. custmers look for the menue when they reach to the restaurant
and from the meue they decide what they need to order and the dihes are avlable for them or not
they want to eat.
To meet the customers trend and designing the menu and planning of menu, it is
necessary for the Vintage House to implement all the requirement that can helps them to create a
attractive menu for their customers, so they will able to satisfy their customers needs. Customer
trends include the customer's satisfaction, their buying decision and it can only be make it the all
necessary things are methods in the menu created by the Vintage House so customers can take
the decision if they are able to afford the food and beverages within the Vintage House. Vintage
House can be more environmental friendly to make their customers more conferable with. They
can minimize the waste thorough the efficient use of all the material, so they will able to provide
quality food in the lower prices. Service plays most important role within so Vintage House can
provide training and development, and they should present the menu when the customers reach
at their restaurant.
5) A detailed menu plan
Overview
Vintage House are providing food and beverage services to their customers and having
popularity within the local streets of the London. Functional & special occasional design will be
best for the Vintage House because they mostly sell the beverages and functional dishes that are
used regularly can be used at their bar and Restaurant.
Process of menu planning and designing
design and layouts
The first step of the menu designing will be selecting the menu design so it can look
attractive for the customers. There are many templates are available on the net so manager of the
Vintage House can choose one of them.

Food and beverage items
Another step will be selecting the food and beverages that are sell by the Vintage House,
and they have to make pages for the every category or thy can also cover in the same as well.
Drinks should be in different and according to the category and food should be different section.
Pricing
Pricing is the most important price and it is necessary for the Vintage House to put prices
of their drink and food so customers can order accordingly. They should calculate the finial price
after the tax so customers will get the final price.
Add pictures
Vintage House can make their menu more attractive by adding the pictures on it.
Somehow designs of the food and beverages on the menu make attractive and create circuity in
the customer to order food and beverages.
Measuring and controlling
Feedback
Manger of the Vintage House can give feedback for the design, and they can also collect
the feedback from their own staff to take opinion about the design and plaining of the menu. It
will help the Vintage House to make their menu more attractive.
Key performance indicator
key performance indicator is also an measurable tool that can be used by Vintage House
to measure the process of creating menu, and they can identify that how much time will be
needed to complete whole menu.

SCENARIO- 2 – PRESENTATION (Covered in PPT )
CONCLUSION
As per the report has been provided comparative review of the three type of the menu to
introduce the principles of the menu planning and design. It also has been analysed the three
type of menu to explore the business needs and customers expectations. This report has been
discussed the impact that customers and the business requirement have upon the planning and
designing of the menu.

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