Menu Development, Planning and Design

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................1
Task 1...............................................................................................................................................1
P1:Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus...............................................................................1
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus.........................................................................................3
Task 2...............................................................................................................................................5
Covered in PPT...........................................................................................................................5
Task 3...............................................................................................................................................5
P5 Produce a realistic plan to develop a menu which meets customer and business
requirements to maximise profitability for a chosen organisation..............................................5
P6 Produce a menu which meets customer and business requirements to maximise
profitability for a chosen organisation........................................................................................6
P7 Test and evaluate the menu produced....................................................................................7
CONCLUSION ...............................................................................................................................8
REFERENCES................................................................................................................................8

INTRODUCTION
Menu in a hospitality sector is a subject for communication with customer that
illuminates the statement of available food and beverage with undersigned price tags of the
items. Menu design is planned by ascertaining what the outlet looking to cater for by keeping in
mind the type of guests. However, the main aim of well planned design is to provide better
customer service that would meet customer satisfaction and business objectives. The Pony and
Trap restaurant located in the busy street of the London near by Briston in chew valley (Kim
Sauerwald and Sukpatch, 2021). Restaurant has cosy and lovely infrastructure but still the menu
are less communicative as there is need for revise menu design. Therefore, following assignment
present the menu planning at the Pony and Trap restaurant in order to meet customer and
business requirement. Following assignment also highlighted key consideration regarding menu
designing , costing and pricing to meet profitability goal of business.
Task 1
P1:Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus.
Menu is termed as the heart of a restaurant therefore, menu planning is managerial
function of The Pony and Trap restaurant in which manager is responsible for presentation of the
recipes because menu indicate the needs of customer.
Principles of menu planning
While considering the menu design and planning for the Pony and Trap restaurant,
following principles are necessary to be considered-
 Food habit-
In menu planning, the Pony & Trap restaurant need to access the food habit of the
targeted customer because it is servicing bar product to many customer; therefore, it is essential
to know the food habit or local people. Most of the people in London prefer Somerset white wine
rather than red wine, so the Pony & Trap hotel can mentioned Somerset white wine in more
highlight for eye appeal of customer (Baiomy, Jones and Goode, 2019).
 Types of customer -
In menu planning, the Pony & Trap restaurant need to predict its potential customer
based on the demographic and lifestyle aspect in order to provide quick service to segmented
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user. For instance, the Pony & Trap can mentioned burger with French fries to satisfy child need
who come with his parents.
 Occasions- In festivals and occasions like birthday party, Christmas eve and new year
celebration, the Pony & Trap restaurant can alter its menu by adding an additional
appetiser.
 Availability of resource- It is duty of the chef to ensure that the Pony & Trap restaurant
have healthy cooking equipment in hands, apart from that the Pony & Trap restaurant
also need to ensure they have handy available raw material for the dish mentioned in the
menu (Li, . and Chen, , 2020). Creating an eye attractiveness menu- While formation of menu design, chef must
considered colour and contrast of menu, an eye appealing menu have greater chances of
meeting customer need this is because menu design affect the consumer sentience,
amount and quality.
Types of menu for the Pony & Trap restaurant Set menu-
It is a type of menu at a set price
with a little amount of
dishes choose from.
Normally the Pony & Trap restaurant can used it for large
Function feast like new year and Christmas eve.
 Table d'hote menu –
It is a type of menu that has fixed number of courses with limited choice from the course.
Moreover, the selling price of the dish is fixed that is why it is more popular and most use type
of menu. The recipe in this menu is ordinarily acquirable
at a set time this provide it easier for the Pony & Trap restaurant to do more preparation in at
early for quick and convenient service. (Liu Wang and Tzeng, 2018).
 à la carte menu-
This type of menu provide complete list of an individual dish with its respective price, in
à la carte menu consumer have broader choice of recipe from the course. However, dishes within
the à la carte menu need a specific preparation time. Dishes within this menu are changing from
season to season.
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