Menu Development, Planning and Design

This report discusses the principles of menu planning and designing, the requirements of business and customers, and how to develop a menu to maximize profitability. It also covers menu production, testing, and evaluation. The subject is menu planning and design in the hospitality industry.

Menu Development, Planning
and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Principles of menu planning and designing............................................................................3
P2 Requirement of business and customers.................................................................................4
TASK 2 (Covered in PPT)...............................................................................................................5
TASK 3............................................................................................................................................5
P5 Plan to develop a menu in order to maximise the profitability of the chosen organisation.. .5
P6. Production of a menu.............................................................................................................5
P7 Testing and Evaluation of the above Menu............................................................................7
CONCLUSION................................................................................................................................8
REFERENCES ...............................................................................................................................9

INTRODUCTION
Menu planning is the main strategy for hospitality industry in which business owners
make plans and introduce some thing new and different in order to attracts customers. This is the
process of attracting and increasing number of people by severing different types of food. If a
person goes to restaurant then it expects to get something new and good so it can feel good. To
attract the people structure, designing and food services are main element which influence
customers and increase the organisational profitability (Ahn and et. al., 2018). To gaining the
understanding about menu planning and designing Pasco cafe has chosen that is small cafe who
provide fast food and beverages to customers. Such cafe is situated in high street between a
railway station and other offices. The management of such cafe are planning to provide a new
service or food that will attract customers and increase competitive advantages. This report
discusses about principle of menu planning, key consideration which is need to taken for setting
prices, plans that can help to meet with customers and menu plan that will help to increase
profitability.
TASK 1
P1 Principles of menu planning and designing
Menu planning – A process which is designed by manager and owner of organisation in
order to run their business. In this process new ideas and thought are introduced that can help to
increase the business profitability. The Pasco cafe is using different principles of menu planning
that are as defined:
Maintain the systematic order of dishes : If organisation is able to maintain systematic
order of dishes which is prepared by food manager then it can be understand by customers easily.
This helps to increase the productivity of cafe by increasing number of guest. This principle is
used by food manager of Pasco cafe who categories different foods in sections such as dishes,
fast food, drinks and others (Leib and et. al., 2018).
Highlights salads and organic food: In present environment, people are getting health
conscious as they wants hygienic and better quality of food that can keep them healthy. This
principle is followed by manager of Pasco cafe who understand customer's demand and provide
them healthy drinks and organic food that helps to increase number of customers.
Trailing and testing different types of menus

A la carte – The menu involves variety of food category which is offered by food
manager to customers. The category of food involves breakfast and dinner. Pasco is charging
cost from customers by providing different quality of food and beverages to people.
Table d’hôte - This is a menu type where organisation provides multi course of meals
with few choices are charged at certain total price. In this, meals and menus are set by managers
where they offer meals at the table. Moreover, this involves cutlery on the table that can be set
for all courses (Limon-Miro, Lopez-Teros and Astiazaran-Garcia, 2017).
Constraints in menu planning
While preparing menus for customers there many be may be many constraints, can arise
at the time of providing fast food and beverages. This contains lack of resources, changing in
season and new technology that can occur in business. Moreover, misunderstanding, different
languages, lack of specialisation and changing taste of customers that can affect business
negatively.
P2 Requirement of business and customers
Customer requirements
Service quality – The serving quality is highly matter in hospital industry which
influences customers and make decision to buy again. Customer wants they get should be treated
in good ways by employees in a cafe. So this is important for Pasco cafe to serve the food and
others in better way so they feel good.
Deliver range of option: This is again need of customers which they wants from hospital
industry as they goes. The management of Pasco cafe, should understand the requirement of
customers as deliver them variety of food and facilities to they keep in touch with them.
Business requirement
Legislations – To run a business and increasing productivity it is important for
organisation to follow the rules and regulation so business can grow effectively. Pasco cafe is
following hygiene and other related laws that influences customers and meet with organisational
objectives (Lo, King and Mackenzie, 2017).
Experienced staff with proper availability of equipments – In Pasco cafe, there is need
experienced and skilled staff who can understand the needs of customers what they wants and
provide them products and services accordingly. This helps to increase the organisational
productivity and profitability.

TASK 2 (Covered in PPT)
TASK 3
P5 Plan to develop a menu in order to maximise the profitability of the chosen organisation.
To create a menu, various elements relevant to consumers and businesses needs must be
analysed. There are various reasons that suggest that adjustments and customer attention during
the festive season are important for the preparation, design and upgrading menu. Menu balance, creativity and imagination- In the absence of the menu sheet, many
customer buys food or food. It's critical for Pasco café operators to spend time and money
in menu design. In Pasco Café menu they can find examples of foods and drinks that will
help customers decide correctly (Yusofand Noah, 2017). Fulfil legal requirements: In order to protect the health and quality of life of the
consumer, it is necessary that the cafe should fulfil legal requirements. It does not like
going into other ways to maintain the trust of key partners and many consumers.
Therefore, it increases the competitiveness of Pasco cafe for non-determination (Gordon
and Brezinski, 2016).
 Design menus based on functions: The restaurants and cafés plan numerous activities to
implement different kind of menu. Thus, Pasco Cafe provides a wide range of activities,
including family events, dinner parties etc (Saaty and De Paola, 2017).
P6. Production of a menu
Every day menu
Pasco Cafe
Beverages:
 Cappuccino...........................................................................£5.85
 Cafe Latte.............................................................................£5.75
 Espresso................................................................................£9.95
 Hot Chocolate …......................................................…........£6.90
 Tea …...................................................................................£8.70
 Cafe frappé...........................................................................£9.65

 Cold Coffee ….....................................................................£12.60
Food Menu
 Ham Sandwich....................................................................£12.25
 Tuna Sandwich.…...............................................................£15.00
 Salad....................................................................................£08.50
 Cheese Sandwich.................................................................£09.65
 Crisps...................................................................................£10.15
 Veg. Lasagne.......................................................................£15.25
 Veg Burger...........................................................................£20.25
Conference Menu
Pasco Cafe
Buffet Options
£ per person
 Selection of sandwich and home-made hand cut chips..........................£2.25
 Selection of Panini's and home-made hand cut chips.............................£6.50
Option A
 Selection of Sandwiches and open rolls, Park Pie, Assorted Quiches, Home-made
Sausage Rolls, selection of savouries........................................................................£8.25
Option B
 Basket of Plain Petit rolls, Carved Beef Platter, Selection of sandwich fillings,
Marinated Chicken Drumsticks, Slice of Finest Pork Pie, Assorted Canapes, Scotch egg,
Fresh mixed leaf salad.............................................................................................£06.50
Option C
 Basket of Plain Petit rolls, Carved Beef Platter,Fresh mixed leaf salad, Slice of Finest
Pork Pie, Coleslaw Salad, Chinese Spare Ribs, Carved Gammon Platter, Selection of
Pickles & Savouries, Marinated Chicken Drumsticks.............................................£08.25

P7 Testing and Evaluation of the above Menu.
 Key performance indicator: KPI is a method for measuring success that the company
has used to independently categorize the financial and semi-financial predictor. The
condition of the company is evaluated on the basis of both predictor evaluations and
successful action taking. Comparing their valuation with current and previous sales in
Pasco Cafe and maintain financial performance. In addition, this is not limited with the
measurement of financial aspects but also it consider non financial factors also. Under the
financial aspect, companies profitability, loss, prices etc. are included. While in the non
financial factors, information about stress, employee relationship etc. is included
(Baiomy and Jones, 2016).
 Benchmarking- It is a way to compare the output of coffee goods, method services with
yet another best café on the same area. The benchmarking goal is to consider all internal
development opportunities. Herein, this is important to know that there should be an ideal
company to make proper comparison. It is so because in the absence of an ideal
company, it will be difficult for supplement company to make proper evaluation.
Breakdown is superior by researching businesses with good results. This measuring tool
is used in the the Pasco Café to achieve goals and achieve a high profit margin of income.
They make comparison of their financial and non financial aspects with ideal cafe in their
locality. By doing so, they are able to find out own weaknesses and strengths. Herein, it is
important to know that they should prepare their plans and policies on the basis of
analysed data. If they will do so then it will be beneficial for them to beat their
competitors (Linassi, Alberton and Marinho, 2016).
 Updated menus: In line with current trends, evaluate the cafe menu card and make all
improvements to draw clients. Cafe should collect customer reviews and make
adjustments in compliance with the specifications. This is one of the key aspect that
should be consider by the cafe. It is so because in the external environment prices of
products fluctuate on regular time period. Thus, it is essential to cafe to make proper
modifications in the prices. Pasco cafe is the key to understanding the client's view of
food, quality and complementary services. The manager of above cafe should make
modification in the prices of their food items on the basis of making complete customer

reviews. As well as this is important to consider that they should make change in the
price of those products whose price is changing (Rauws and De Roo, 2016).
CONCLUSION
From the report it can be concluded that menu planning is the process of attracting
number of customers by offering variety of products and services. The needs and wants of
customers are changing day by day where it is important for managers to provide kind of
products and services effectively. Different menu planning principle is followed by organisation
that influences customers and give efforts to encourages them to buy product and services.

REFERENCES
Books and Journals:
Ahn, Y. 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.
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia. 27(4). pp.526-536.
Gordon, R. T. and Brezinski, M. H., 2016. The complete restaurant management guide.
Routledge.
Leib, T. and et. al., 2018. Web-based menu design: A conjoint value analysis. International
Journal of Hospitality & Tourism Administration. 19(4). pp.361-373.
Linassi, R., Alberton, A. and Marinho, S. V., 2016. Menu engineering and activity-based
costing: an improved method of menu planning. International Journal of Contemporary
Hospitality Management. 28(7). pp.1417-1440.
Saaty, T. L. and De Paola, P., 2017. Rethinking design and urban planning for the cities of the
future. Buildings. 7(3). p.76.
Rauws, W. and De Roo, G., 2016. Adaptive planning: Generating conditions for urban
adaptability. Lessons from Dutch organic development strategies. Environment and
Planning B: Planning and Design. 43(6). pp.1052-1074.
Limon-Miro, A. T., Lopez-Teros, V. and Astiazaran-Garcia, H., 2017. Development of a
Dynamic Meal-Equivalent Menu Method for Personalized Nutrition Intervention
Programs in Obese Population. The FASEB Journal. 31(1_supplement). pp.963-2.
Yusof, N. M. and Noah, S. A. M., 2017, November. Semantically Enhanced Case Adaptation for
Dietary Menu Recommendation of Diabetic Patients. In Joint International Semantic
Technology Conference. (pp. 318-333). Springer, Cham.
Lo, A., King, B. and Mackenzie, M., 2017. Restaurant customers’ attitude toward sustainability
and nutritional menu labels. Journal of Hospitality Marketing & Management. 26(8).
pp.846-867.