Menu Planning and Design for Pasco Cafe

MENU
DEVELOPMENT,
PLANNING AND
DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................2
TASK 1............................................................................................................................................3
P1 Principles of menu planning & design to meet customer and business needs..................3
P2 Analyse customer & business requirements which need to be fulfil to enhance sales and
profit.......................................................................................................................................4
TASK 2............................................................................................................................................4
TASK 3............................................................................................................................................5
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability.............................................................................................................................5
P6. Develop a menu which meets customer and business requirements to increase profitability
................................................................................................................................................5
P7. Test and evaluate the produced menu..............................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
Menu planning is defined developing and building an effective menu in order to offer
customer. It involves food, beverages, desert, starters and many more. It is important for hotel or
restaurants to set price as it plays an important role which attract customer's that directly effect
on sales as well as profit (Bacon and Krpan, 2018). In addition to this, menu planning is basically
a team decision & involves decision of managers, kitchen manager, and chef and so on. In the
present report, Pasco cafe is taken into consideration. The cafe is located near offices & railway
station & at present its owner is planning to develop a new menu as per the needs of customer.
The report covers principles of menu planning along with various type of menus offered to
customers. Moreover, the factors that is consider ta the time of menu planning is also cover in
the report.
TASK 1
P1 Principles of menu planning & design to meet customer and business needs
Principles of menu planning:
This principle includes various varieties, nutritional qualities & balance of dishes and
flavour. Along with this, menu is basically a form of interaction channel among staff members of
hotel and customer's. The major principles of menu planning are as follows:
 At the time of developing menu, it is important to have proper explanation of ingredients
put in that particular menu as it assist customers to easily gain understanding about food.
 Dessert must be written in the last of menu and each offering is mentioned in menu.
 The item consist of higher price can be on top of the menu list(VanTassel-Baska and
Baska, 2019) .
 The spec ail dish provide by hotel or restaurant should be on bold as it attract customers
that increases sales and profit. In addition to this, it is important to put price of every
single item in menu.