Menu Planning and Design for Pasco Cafe

This report discusses the principles of menu planning and design, analyzes customer and business requirements, and provides a realistic plan to develop a menu that meets customer and business needs to increase profitability for Pasco Cafe. It also includes a test and evaluation of the produced menu.

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.

Training & testing of different types of menus:
 Table d'hote: It is a French word that mean “The host's table” & signifies as a table
which is book for the person who conduct the overall party (Billger, Thuvander and
Wästberg, 2017). With reference to Pasco cafe, it is important for managers to design and
develop menu according to the market trends as well as needs of customer.
 A la Carte: Herein, the customers has the choice to separately priced dishes of each
course. The menu consist of items which is offered separately as per the price. In relation
to Pasco cafe, adoption of this type of menu will enhance its sales and impact positively
on overall profits of cafe.
Menu planning constraints:
There are several types of constraints which is used by hotel or menus at time of
developing menu in a proper manner (Smith, 2020). It is important for manager of Pasco cafe to
consider customer requirements & market trends at the time of menu planning. In addition to
this, nutritional diet, health of people is also a constraint that is needed to involve in menu. It also
help Pasco cafe to attract more people and raise their sales.
P2 Analyse customer & business requirements which need to be fulfil to enhance sales and profit
Needs of customer:
Greeting service: A customer feel important and impressed if they are greeted in hotel.
In context to pasco cafe, it is essential for higher authorities to greet every customer as it build
positive mind set towards cafe and impact positively on future sales.
Food & Drinks: It is one of the main service that is given at the time of dining out. It is
important for Pasco cafe to serve quality food and beverage to customers as it raise customer
base of company that leads to increase in profits of Pasco cafe.
Requirements of Business:
Provide training to staff members: The managers of Pasco cafe should conduct training
& development session for staff members as it increase competencies and skills of employees. In
addition to this, it assist company to greet customers in a proper manner and increase their
market reputation as well.
Market research: It is important for higher authorities of Pasco cafe to identify customer
requirements & market trends as it help to sustain in market for longer time period (Gurinović,

2018). For this, Pasco cafe should conduct market research that assist in customer satisfaction &
raise profit level of cafe in an effective manner.
TASK 2
(COVERED IN PPT)

TASK 3
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability
A service industry requires ample number of operations and functions which are to be performed
in effective manner. In relation with Pasco Cafe, competition in service industry is rising at rapid
level. So restaurant should provide advanced amenities and quality of services to its customers.
Several factors should be considered which are crucial in every service industry-
Finance- To smoothly run the business it is important for every organisation to analyse
their financial capability and sources through which activities can be carried out in effective
manner (Limon-Miro, Lopez-Teros and Astiazaran-Garcia, 2017). In relation with Pasco cafe, as
they are expanding their business at rapid level, to acquire resources as well as manpower for
business activities they need to prepare and develop effective plan so that all the need and
requirements are planned and achieved in appropriate manner.
Laws and legislations- In organisation, government involvement is common and affect
the decision making as well as overall growth and development. Ample number of rules and
regulations are present in laws. In context to Pasco Cafe, they should follow the all the rules and
regulations which affect the business. In service industry several laws affect the business and
decision making such as food act, health and safety act, liquor act, etc.
Ingredients and vendor selection- Ingredients are important in food service industry
and should provide quality and taste to the customers. In menu, ingredients options are also
available if customer wants to ad-ons their dishes. This increases firm goodwill and acquire more
market share growth (Lo, King and Mackenzie, 2017). In service industry, vendor selection is
crucial because it is important to acquire appropriate vendors so that raw materials, tools,
equipment’s can be purchased at affordable price. In context to Pasco cafe, they can acquire
vendor for business by proper market research.
P6. Develop a menu which meets customer and business requirements to increase profitability
Everyday Menu:
Pasco Cafe

Food menu Beverages menu
 Grill Sandwich
 Crunchy
sandwich
 Green Salad
 Cheesy
sandwiches
 Crisp Eggs
 Veg. Lasagne
 Veg Crusty
Burger
£11.95
£10.95
£06.95
£11.96
£15.96
£12.96
£16.95
 Chew Cappuccino
 Cafe Latte
 Espresso
 Chocolate Hot
 Ginger Tea
 Frappe
 Coffee Theni
£6.75
£6.75
£6.95
£6.50
£8.95
£7.45
£8.95
Conference Menu:
Pasco Cafe
Buffet Option
 Choice of various types of burgers and chips.............................£7.95 Selecting chips and sandwiches .................................................£8.75
Option A
While choosing varieties of sandwich and opened rolls, homemade savoury pastry snack, and
also include large categories of formal meal…………………………. £15.95
Option B
Casserole containing meat, Beef Burgundy, molten chocolate souffle, picardy and a puff pastry
tart made of cream and also involves fresh-cut mixed leafage and a meat of domestic pig….
………………………………………………………………………………. £19.95
Option C
Fresh-cut salad with mixture of vegetables, cut slice, a piece of healthy best pork, carven ham
course, Slaw finest shredded, chosen of pickles and Canapé, Chinese and rib cooked and several
cuisines………………………………………………………………………………. £18.95

£ (per person)
P7. Test and evaluate the produced menu
When menu is developed by the restaurant this is the most vital face of the firm. This is
beneficial in order to become popular with the reputation of firm thus enhancing their overall
business profits and revenues. The various tools used to identify the popularity of menu are
evaluated below as:
By taking customer feedback: The major reason behind knowing about the feedback
from client is related with knowing about the faults and making changes according to
requirement of the customers. The management team of Pasco Café mainly focuses on providing
satisfactory facilities as it results in catching larger market area effectively (Miguez and Veról,
2017). This is the most vital technique for firm in order to make modifications in their menu.
Management team should fill up questionnaire form and make changes accordingly in order to
capture customer’s attention.
Key performance indicators (KPIs): This tool is mostly used by the restaurants in
order to know about the performance index of the cafeteria (Smith and et. al., 2019). This is
beneficial in order to know about the revenue generated and profitability index of developing
new menu. The administration team of Pasco café should identify those areas where
improvements had to be made in order to enhance overall sales and profitability ratios for long
term.
CONCLUSION
From the above business report, it has been concluded that it important for café to
analyse needs and wants of customers and accordingly offer them services in order to enhance
sales and profitability of business. Menu plays a vital role in order to attract customers for
maximising their profit. Thereafter firm had to focus on designing rules and regulation to achieve
their set goals and objective. The tool related with taking feedback from clients helps in
developing good menu which will cater attention of customers. The competition had to be
considered which is arising at the market area in order to enhance their goodwill.

REFERENCES
Books&Journal
Bacon, L. and Krpan, D., 2018. (Not) Eating for the environment: The impact of restaurant menu
design on vegetarian food choice. Appetite, 125, pp.190-200.
Billger, M., Thuvander, L. and Wästberg, B. S., 2017. In search of visualization challenges: The
development and implementation of visualization tools for supporting dialogue in urban
planning processes. Environment and Planning B: Urban Analytics and City
Science, 44(6), pp.1012-1035.
Gurinović, M., and et. al., 2018. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food chemistry, 238, pp.186-194.
Leib, T., and et. al., 2018. Web-based menu design: A conjoint value analysis. International
Journal of Hospitality & Tourism Administration, 19(4), pp.361-373.
Limon-Miro, A. T., Lopez-Teros, V. and Astiazaran-Garcia, H., 2017. Development of a
Dynamic Meal-Equivalent Menu Method for Personalized Nutrition Intervention
Programs in Obese Population. The FASEB Journal, 31(1_supplement), pp.963-2.
Smith, J.K., and et. al., 2019, November. An Eye-Tracking Analysis of a Restaurant Menu.
In Proceedings of the Human Factors and Ergonomics Society Annual Meeting (Vol. 63,
No. 1, pp. 1522-1526). Sage CA: Los Angeles, CA: SAGE Publications.
Smith, R., 2020. Users and uses of environmental accounts.
VanTassel-Baska, J. and Baska, A., 2019. Curriculum planning and instructional design for
gifted learners. Sourcebooks, Inc..