Menu Development and Design: Meeting Customer and Business Requirements

This document discusses the principles of menu planning and design, customer and business requirements for maximizing profits, and provides a realistic plan and menu for a chosen organization. It also covers the testing and evaluation of the menu produced.

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

their medical conditions. Such as the diabetes is common medical condition for
which Urban cafe produce the calories free product's. This will help to satisfy
maximum customer's. Seasonality effects the people choice and availability of
the resource's for production of specific product's along with the quality
management condition. So in order to overcome from the resource's shortage
issues and quality issues organisation should develop the effective menu plan for
all season which can be easy prepare, store, manage and satisfy the customers.
Restaurant should also focus on the planing for different nutritions meal set with
in fix price (Seyitoglu, 2017).
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus
Food and beverage dish menu is comprise of different menu range and involves the
various food product's varsity along with the selective time to prepare and serve those dish and
courses. So there are some factors such as the customers requirement and organisation
requirement which has to be accomplish in order increase the profit from menu. Some of
factors are explain below which has to be done in order to increase profit level.
Customer's requirement
customers are the important factor of the business plan which highly effect the business
profit by the product purchasing. Customers need change over the time with in developing
trend's and techniques which has to fulfil in order to maximize profit. Some factors are given
below which influence the customers needs and has to be follow in different range of menu in
order to satisfy them (Kim, Sauerwald, and Sukpatch, 2021).
Trend's- The major needs of customers are keep changing with in trends such as Due to
the current situation of COVID 19 there is the higher development in the safety and hygiene
trend. So they want to have their menu serving with assurance of proper sanitization (Meese,
2021). Another trend is fusion food, people are crazy to try multiple cultural food item's and this
is encouraging the development of fusion food trend where people want to have cuisine which is
prepare from elements of different tradition. So in order to maximize the profit level Urban cafe
have to effectively manage the disinfected of equipments and sanitization of whole place, the in
context to other trend's satisfaction organisation have to add some fusion food dish and pure veg
items as people are now moving in to the Veganism.

Allergens- Most of the cases customers have their own personal issues related to the
food allergens. Which impact the sale of menu product's, Food allergen is an unpleasant or
immune system reaction after consumption of some food is eaten. Such as some people are face
allergens from milk product's, nuts, fish, egg and so on. So all these factors have to be consider
under the menu ingredient while preparing for the specific person. That is important to consider
because this influences the retention and satisfaction of customers. So by the fulfilment of this
customers get satisfy and aid to get more sale and profit.
Organisation requirement
Organisation need to manage various things in order to effectively meet the customers
needs by different renege of the menu (Alves, Lichtig, and Rybkowski, 2017). Such as its
Urban cafe needs to collect and bring the all essential equipments and resource's for the effective
processing of the different range of menu. They have to provide specific training to their staff in
order to make them able and skilled to effectively manage the food preparation and serving.
Another requirement of organisation which has to be accomplish is management of the product
quality so that it can be sale highly and help increase profit.
Quality control- Every food and beverage service business's need manage their product's
quality and standers by following the legal standard's legislation. This apply to the preparation
and management of menu too. If organisation effectively manage those standards then it can be
consider as the higher retting cafe and helps to increase profit.
Staff training and development- In order to provide best menu service by influencing
preparation and serving. Organisation need to provide an specific training for the preparation and
serving of menu product's. This need of the organisation has to be fulfil because this can
influence the customers satisfaction in terms of time, taste and serving style. Best training will
help to maximize the profit by increasing the sale.
Availability of assets- Cooking tools and equipments along with the essential ingredients
of the menu products is important assets of the food and beverage business which should fulfil in
order to effectively prepare the tasty product's which will help in the improvement of Urban cafe
profit level (Wang, and Teng, 2019).

P5 Produce a realistic plan to develop a menu which meets customer and business requirements
to maximise profitability for a chosen organisation
Menu is the key element of food and beverage business's which should be develop
according to the realistic plan of development. Such as with in the plan of innovation, with in the
legal registration permission of menu modification and customers analysis (Lee, Lee, and
Neilson, 2018).
Market competitive plan- The most initial realistic plan for the development of new
menu should involve the competitive market strategies in context to the customers requirement
and efficiency of competitors. So this plan should involve the more attractive and competitive
menu development ideas. Such as the cost effective pricing, more customer preferable product's
selection and so on. Urban cafe should effectively dev-lop their market competition strategies in
order to produce best menu (Benyon, 2019).
Innovation- Another important realistic plan is required related to the innovation
strategies in context to the menu development and menu preparation ideas. Organisation have to
focus on the new techniques and plan for the innovation in their menu such as creative
techniques of food perpetration, innovative plan for the fusion food menu development.
Legal- Every organisation has to plan for the legal permission of the restaurant
modification and menu modification because that is related to the various legal rules and
registration of the food safety and care. So urban cafe have to effectively plan for the legal
permissions and registration. So they have to select the legal opportunities and legislation
options for the registration which should be follow after the development of menu, during the
authentication of new menu and ingredient information management (Kim, Sauerwald, and
Sukpatch, 2021).
P6 Produce a menu which meets customer and business requirements to maximise profitability
for a chosen organisation

Menu
Variety Price
Kosher special
Beef Goulash
Grilled Plaice
Asian special
Chicken tikka masala
Chole bhature
chaat
British special
Wine cake
Yoreshire puding
English pan cake
Blake pudding
£4.75
£6.95
£10.98
£25/ £20
£ 5.00
£10.00
£ 5.00
£2.00
£25
Beverages
Latte
Cold coffee
American
Cappuccino
the Flat White
£3.00
£ 4.00
£2.85
£2.25
£2.40
P7 Test and evaluate the menu produced
Menu of the food and beverage outlet should evaluate in order to analyse the
effectiveness and errors so that it can be improve with in effective approaches. There are the
various techniques which can be use for the evaluation of the menu some those techniques are
explain below in context to the Urban cafe (Chisholm, Moro, Bertram, 2018).
Benchmarking- This the method of comparing business's activities and performance
metrics in Oder to analyse the improvement and affectivity. such as it helps to calculate

effectivenesses of modified menu by the analysis and comparison of the performance result's.
Urban cafe can use the for evaluation of their new menu impact in context to the objective of
higher profit development.
KPI- Key Performance Indicator is the effective tool which help to measure the
organisation performance efficiency in context to their success objectives. This is the type of
performance measurement technique which helps to evaluate the organisation success in
prospect the objective specific activities implementation. Urban cafe can use this tool to evaluate
the success achieve by the new menu.
Customers feed-bakes- This is the most effective and direct way of result evaluation in
context to particular changes and activities done by the organization. Organisation can evaluate
their performance efficiency and results by collecting the customers reviews. Is reviews are good
then it represent the success and if they show their interest to suggest come more changes then,
there is the need of improvement.
Updating the menu according to reviews of customers- This is another important
which should be done after the evaluation of menu result. Where organisation need to make
changes on menu according to the customers review. This will help the Urban cafe to improve
their menu and satisfy customers (Kalschne, Corso, and Canan, 2020).

CONCLUSION
From the above analysis it has been concluded that for providing an effective food and
beverage service to the customers which can satisfy them and make organisation successful in
terms of profit and growth. There are the various principles which should be followed by the
organisation wile plaining the menu. Such as they have to consider the hygiene and safety
related to the particular dish which require the proper care, then another principle is to consider
gender and religious in order to involve the kids and tradition specific product's. medical
conditions of customers consideration is can be good in order to retain customers. Seasonality
and nutrition is the important principle as it effects the customers attraction. There are various
needs of organisation and customers which should be fulfil in order to increase profit. Such as
the Trend's, Allergens, Quality control, Availability of assets and so on. In order to to develop
the effective menu organisation have to produce effective plan such as the innovation and legal
plan to effectively modify the menu. For better evaluation of menu organisation can use
different method such as benchmarking and feed-bakes analysis and updating method's
according to reviews of customers.

REFERENCES
Books and Journals
PUSIRAN, A.K., and et. al., 2021. Food Culture Integration in Menu Plan for a Sustainable
Homestay Business. Journal of Environmental Management and Tourism, 12(1), pp.258-
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Abdelmassih, K. and Arendt, S.W., 2020, August. Menu development for meetings and events:
an opportunity for conveying cultural diversity and inclusion initiatives. In Journal of
Convention & Event Tourism (Vol. 21, No. 4, pp. 355-364). Routledge.
Kraak, V.I., 2020. The US Chain Restaurant Industry Must Transform Its Business Model to
Market Healthy Menu Items to Americans to Reduce Obesity and Chronic Disease
Risks. The Journal of nutrition, 150(4), pp.656-657.
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal.
Kim, Y.H., Sauerwald, P. and Sukpatch, K., 2021. Are you looking for special menu? An
examination of variety seeking behavior for special menu (VaSM) model. International
Journal of Gastronomy and Food Science, 23, p.100295.
Wang, Y.F. and Teng, C.C., 2019. A transformative sustainability learning model for inculcating
passion for learning about green food and beverage in hospitality college
students. Journal of Teaching in Travel & Tourism, 19(4), pp.302-325.
Lee, S.H., Lee, J. and Neilson, S.M., 2018. Exploring guest preferences of breakfast menu:
conjoint analysis. Journal of culinary science & technology, 16(2), pp.149-164.
Kim, Y.H., Sauerwald, P. and Sukpatch, K., 2021. Are you looking for special menu? An
examination of variety seeking behavior for special menu (VaSM) model. International
Journal of Gastronomy and Food Science, 23, p.100295.
Chisholm, D., Moro, D., Bertram, 2018. Are the “best buys” for alcohol control still valid? An
update on the comparative cost-effectiveness of alcohol control strategies at the global
level. Journal of studies on alcohol and drugs, 79(4), pp.514-522.
Kalschne, D.L., Corso, M.P. and Canan, C., 2020. Advances in Meat Processing Technologies:
Modern Approaches to Meet Consumer Demand. Bentham Science Publishers.
Benyon, D., 2019. Designing user experience. Pearson UK.
Alves, T.D.C., Lichtig, W. and Rybkowski, Z.K., 2017. Implementing target value design: tools
and techniques to manage the process. HERD: Health Environments Research & Design
Journal, 10(3), pp.18-29.
Meese, J., 2021. Survive and Thrive: How to Build a Profitable Business in Any Economy
(Including This One). Morgan James Publishing.
Thamagasorn, M. and Pharino, C., 2019. An analysis of food waste from a flight catering
business for sustainable food waste management: A case study of halal food production
process. Journal of Cleaner Production, 228, pp.845-855.