Menu Development and Design: Meeting Customer and Business Requirements

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
P1 Examine the principles of menu planning and design to meet customer and business
requirements ...............................................................................................................................3
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus ........................................................................................5
P5 Produce a realistic plan to develop a menu which meets customer and business
requirements to maximise profitability for a chosen organisation .............................................7
P6 Produce a menu which meets customer and business requirements to maximise
profitability for a chosen organisation .......................................................................................7
P7 Test and evaluate the menu produced....................................................................................8
CONCLUSION.............................................................................................................................10
REFERENCES .............................................................................................................................11

INTRODUCTION
Menu development and modification is important in order to effectively attract the
customers and satisfy the existing customers. Menu is the important factor which effects the
organisation business objectives and goal achievement so it should modified with in time
according to changing trend and requirement of the customers along with the consideration food
tradition (PUSIRAN,, and et. al., 2021). Restaurant should consider the specific situation of the target
market and specific needs of the customers related to cost, taste and culture. Urban cafe is the
street cafe located in the 69 steward street, England. They provide the service of British,
Chinese, Indian and fast food product's. Along with various other facilities such as home
delivery, free Wife, Television, parking and so on. This report involving the analysis of different
strategies for menu development and development of interactive menu for selected organisation.
Such as the principles of menu designing in context to meet customers and business's
requirement. Evaluation of the consumers and business requirements which need to be consider
in menu development in order to maximizing profit level. Factors of which should be consider
while pricing the menu. Development of the realistic-plan for menu development which can be
effective to increase profit. In this report menu is going to be produce which can meet the
customers and organisation requirement to develop more profit. Evaluation of the menu is going
to be consider.
P1 Examine the principles of menu planning and design to meet customer and business
requirements
Food and beverage business is full of the different customers needs such as the taste
satisfaction, variety, tradition, healthy, safety and speciality of products. So organisation have to
effectively consider the specific principles of food menu development which involve the whole
things which should consider in effective menu production plan. Some of the menu development
principles are given below in context to the different type of menu (Abdelmassih, and Arendt,
2020) .
Table d'hôte- This is the type of menu which involve kind of combo or multi-course
meal with in single fix price for that with some selective choices. This is the type of selective
dish combo with in fix discount price in comparison to the single dish per plate.
Principles for planing and designing Table d'hôte menu

 For each type of the menu hygiene and safety should be consider as ineffective
management of safety can cause medical issues. So that one of the most important
principle which should be consider in menu development planing is analysis of
the different food products and risk related to that such as the spoilage and other
reactions. In order to select the dish of minimum risk with safety measures.
 Another principles which should be apply in this type of menu is balancing of
menu with in availability of different set of the meal combo within some specific
speciality such as the fix meal of traditional dish, combo of the calories free
product's and so on. This principle will help to offer the balance diet menu combo
with particular speciality.
à la carte- This is the type of menu which offers the choice of multiple variety of food
and beverage present in the restaurant. So this facilitate the service of separate items with in
specific price on the basis of customers choice from the complete menu.
Principles for planing and designing à la carte
 As this menu facilitate to offer the separate product's, so it can be develop more
effective by applying the different factors of target custom's such as the gender
and religious diversity of the product's (Kraak, 2020). Organisation should use
some diversifying factors to offer the more preferable product's. Such as every
menu should involve the specific dish which love by the kids in order to satisfy
them. Urban cafe is located at the street where huge customers of different
religious looking for their religious dish such as Judaism, Islam, Punjabi, Hindu
and so on. This can help to effectively satisfy different religious customers.
Set menu- This is the type of menu which involve the combos of fixed price. Such as the
different renege of food product set, at fix and same price range, with in small choice options
(Thamagasorn, and Pharino, 2019).
Principles for planing and designing
 In context to develop Set menu Urban cafe should focus on some principles
like medical conditions of customers, Seasonality and nutrition. For the
satisfaction and retention of existing customers organisation can build the strong
relationship by facilitating them food product's according to the requirement of