Menu Development, Planning and Design

Menu Development, Planning
and Design

Table of Content
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Overview of at least three different types of menu to introduce the principles of menu
planning and design....................................................................................................................3
Analysis of at least three different types of menu and exploring how the customer and
business requirements/expectations are met...............................................................................4
Impact of customer and business requirements have upon the planning and design of menus. .5
Conclusions and recommendations for meeting trends in customer and business requirements
.....................................................................................................................................................6
Detailed plan for menus, key performance indicators and justified solutions............................7
TASK 2............................................................................................................................................8
IN PPT.........................................................................................................................................8
CONCLUSION................................................................................................................................8
REFRENCES...................................................................................................................................9

INTRODUCTION
Menu planning and designing can be understood as one of the most integral aspect for
bringing large range of effective cafe service planning within operations, skills framed to serve
best customers oriented preference services. The Peter's cafe is one of the widely known cafe
having wide range of vegan food options and beverage choices, located in heart of London.
Report will be discussing various types of menus, principles of menu planning and design
aspects. Customers and business requirements that needs to be met within competitive industry
will be also analysed to prepare the best menu based on latest requirements in industry. Research
within report will further bring forward impact of customers and market expectations on
preparation of menu, planning procedures used to form menu. Study will be further analysing
new latest trends within food and beverage industry, on which Peter cafe has further scope to
evolve on.
TASK 1
Overview of at least three different types of menu to introduce the principles of menu planning
and design
Menu is essential tool for food and beverage business industry competitively where it
reflects needs of customer’s food requirements, awareness of brand within specific food services
to offer. Peter Cafe being one of the best growing brand aims to keep menu based on best
competitive principles, catering to wide range of customer’s requirements and . Catering for diversity: Gender, religion, medical requirements and food quality
requirements play strong role for cafe to analyse wide range of operations in planning
menu. Peter cafe has beenfocusing on keeping the latest trends catering with health
conscious people to keep separate vegan, organic health related food products. Also fresh
supplies catering to healthy gluten free diets should be focused on while catering various
old age customer’s preferences (10 Menu Development Guidelines for Building
Restaurant Success. 2020). Menu composition: Variety, resources and season ability are also factors which play
strong role in menu composition for bringing larger sections of customer’s market. Also
nutrition and fresh food supplies should be base for composing the menu plans for higher