Menu Development, Planning and Design

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