Menu Development and Planning: Principles, Requirements, and Considerations

This document discusses the principles and requirements of menu planning and design for different menus. It analyzes customer and business requirements to increase profits and explores key considerations for costing and pricing menus. The document also includes a menu engineering matrix and a costed and priced menu plan.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1 ...........................................................................................................................................4
P1 Analyse principles of menu planning & designing for meeting customer/ business
requirements for different menus ................................................................................................4
P2 Analyse customer and business requirements which need to fulfilled to increase profits for
various menus..............................................................................................................................6
TASK 2............................................................................................................................................6
P3 Analyse and determine key considerations which are to be taken into account when costing
and pricing menus (Covered in PPT)...........................................................................................6
P4 Produce appropriate costed & priced menus to meet range of customer requirements
(Covered in PPT).........................................................................................................................6
TASK 3............................................................................................................................................6
P5. Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability..................................................................................................................................6
P6. Produce a menu which meets requirements of customers to increase the profitability.........6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8
Books & Journal: ........................................................................................................................8

INTRODUCTION
The hospitality sector is a huge section that comes under service industry, main aim of
these sectors are being set towards providing quality of services to respective customers in the
given marketplace. These services are an inclusion of food with drinking, lodging, event
planning, transportation and theme parks. The medium thorough which all these services are
being offered are hotels, bars and restaurants. Main aim of this research paper is being based on
analysing importance of menu development and planning in effective development of hospitality
sector (Funk, Sütterlin and Siegrist, 2020). Present report will dedicate its researches on
operational working of The Waterside Inn. Respective hospitality sector provides its quality
services to its customers and dedicates its operational activities in UK origin. The restaurant was
founded in 1972, by Alain Roux and from its opening it became the first restaurant outside
France for retaining all three stars for 25 years. This meta-analysis will include various principles
of menu planning as well as design for meeting customer’s requirements and will analyse
business and customer requirement which is needed to be fulfilled for increasing profits in
respect to various menus (Gonnella, 2018). With addition to that, key consideration, which are to
be taken into account for profit maximisation for various menus and will also evaluate a realistic
plan for chosen restaurant for enhancing firm’s profitability.
TASK 1
P1 Analyse principles of menu planning & designing for meeting customer/ business
requirements for different menus

(Source: Dine at the Roux Family’s Celebrated Waterside Inn in Bray)
A bill of fare or commonly acts as a means of communication which a caterer offers to
various consumers of food and services. Developing and compiling menu is an important task for
caterer, as it could be the decision maker of success or failure of concerned hospitality firm. In
regards to chosen restaurant i.e. The Waterside Inn, managers of concerned service industry
ensure better productivity of the firm, by designing attractive menu, which is to be offered by its
customers (Haenlein and Libai, 2017). They also adopt effective techniques of management
theories and formulate flexible plans as well as strategies in its business operations, which helps
in establishing better coordination in its respective departments and also helps in building up of
good market presence of the sector in its given marketplace.
The Waterside Inn

Principles of Menu development and planning
Strive for balance: A bill of fare should include important nutrients like fiber, protein,
minerals and vitamins with sodium and fat. Moreover, menu should also balance flavours, so that
menu is not too bland or too spicy.
Includes Variety: For designing an attractive menu, it should include variety of foods. It
makes menu attractive and interesting, ultimately seeks interests of more and more customers
towards consuming respective service sector products as well as taking advantages of quality
services being offered by the hospitality industry.
Add contrast: A regular menu should be an inclusion of various contrast flavours,
textures and colours. Designing menu on a simple carbon sheet will not prove to be as attractive
as a menu which includes various design and mouth-watering food images.
Consider colour: For developing an attractive menu, designer should mix various
colours, which is found attractive by it customers in order to make attractive menu.
Create eye appeal: Various items displayed in menu of restaurant should be displayed in
an attractive manner. However, the item i.e. food, drinks or beverages, should match the actual
meal that is to delivered by the restaurant.
Various types/kinds of menu
Different hospitality sectors offer various types of menu, however, basically there are two
types of menus i.e. Table d’hôtel and A la carte.
(Source: Different types of Menu: A la carte vs table d' hote) Table d’hôtel: This type of menu is commonly known as Set Menu. In this type various
items being displayed in the menu is not being offered with any options or choices, it
generally used in those types of restaurants or hospitality sectors, wherein, customers are
Types of Menu

fixed and also assures quality of food being delivered by the service sector. One of the
advantage of keeping in menu is that, it requires less kitchen space, labour and service
equipment. It includes; Appetizers, Soups, Entrees, Desserts and Salads.
 A la carte: In this type of menu, wide variety of choices of food items are being offered
to its respective customers (Jeong and Jang, 2017). The food is being prepared after
taking in order from various customers and also possess some preparation time for
delivering the order. It offers colourful as well as high cost sea foods. This includes;
Breakfast menus, Dinner menus, Luncheon menus, Ethnic menus i.e. Foods from
different regions, Lounge menus and Speciality menus.
P2 Analyse customer and business requirements which need to fulfilled to increase profits for
various menus
A restaurant menu proves to be an important tool when it comes to establishing effective
communication between caterer and various service consumers. Most importantly it also forms
basis of internal advertising tool, which provides information about various dishes which is
offered by a hospitality sector or restaurants to its customers (Kosfeld and Schüwer, 2017). The
importance of menu of a restaurant is not only limited for only specifying various dishes and
meals offered by a restaurant but also attractive design of menu and adding various principles of
menu is also important for ensuring better productivity of the operational firm.
Customer Requirements Start-ups: It refers to proving free welcome drink or snacks before delivering actual
order to the customers. Nowadays, in respect to current market customer trends, it is to be
demanded by almost every type of customer. A hospitality sector offering such services,
enjoys great deal of positive customer's feedbacks, which ensures better brand loyalty of
company's products and services in given marketplace. In regards to selected
organisation, concerned department of the workforce fulfils this requirement for ensuring
better brand loyalty of product and service being delivered in given marketplace of the
company.
 Quality of Food: Another customer's requirement, which is to be highly concentrated by
various service industry is to ensure quality of food items and services which is being
delivered to valuable customers. In regards to chosen restaurant i.e. The Waterside Inn,
managers of the business firm ensures delivering up of quality of food and service to

firm's valuable customers. It helps in proving to better market presence of an organisation
and also
Business Requirements Proper Training: By providing proper training and development to new as well as
existing staff respectively, management department of concerned hospitality sector could
attain productivity of various efforts being produced in the firm (National Academies of
Sciences, Engineering, and Medicine, 2020). Operational management of The Waterside
Inn, provides effective training programs to its various staffs working in the service
company, it helps firm to carry its respective operational activities, keeping in mind
valuable resources of the company.
 Market Research: Moving ahead to the next requirement, which is required for
increasing profits and productivity for various menus. By performing regular market
researches, concerned restaurant is able to analyse current market trends of various
consumers of products and services in given marketplace of the workforce. In relation to
selected business firm, marketing department of the firm is nourished with decent
amount of resources to conduct timely market research of given business environment. It
helps firm to analyse various competitors polices and enables firm to do innovations in
its respective operational activities, it builds to uniqueness of respective hospitality
sector.
TASK 2
P3 Analyse and determine key considerations which are to be taken into account when costing
and pricing menus (Covered in PPT)
Costing and pricing menu is an important step before managers and leaders of the firm to
develop effective menu of a hospitality sector. There are number of consideration which can be
undertaken, which are as discussed below:
 Business environment policies: It is to be considered as the most important factor which
is to focused by various managers and leaders of the hospitality sector. As any variance in
operational strategies and business environment could lead to failure in business plans
and strategies.

 Impact of cost revenue from sources: In this another element, impact of cost revenue
from sources is to be analysed. Again, its is an important section for managers and
leaders of the firm to focus, it impact on menu development and relates to profitability
and profit ratios of given firm.
 Scope and available equipment in relation to cost: It section speaks about ranges of
equipment which are available in production of an effective menu.
Menu Engineering Matrix
Large number of people prefer to spend time in a restaurant to soak into the atmosphere
and savor their moods. With light to the fact that, they spend for about 109 seconds to analyse
one thing that would define their whole time span in the restaurant i.e. The Menu. Menu
engineering is a systematic process for studying restaurant sales activities as well as inventory
data for concluding profitability and popularity of the given restaurant. It classifies its quadrants,
which are as follows in regards to chosen firm.
Stars: In this category, various products are being included that are performing well in
respect to their sales and popularity. In context to chosen restaurant, marketing department with
little push of promotional activities boost up firm's profits by headlining respective products.
Eggs on Toast can be classified in this heading.
Puzzle: This category is an inclusion of those products that enjoys high profitability but
are are less popular. Managers of chosen firm, dedicate their efforts for boosting popularity of
such products with an objective of boosting up of sales of the business firm. Banana shake can be
classified in this category. Mushroom on Toast can be concluded under this category.
Plowhorse: This category is an inclusion of those products, that have low profit margin
but are loved by number of customers of respective restaurant. Three Egg Omelettes can be
concluded under this heading.
Dogs: These category of items faces low profitability and low popularity. Waffles can be
categorised under this section.
P4 Produce appropriate costed & priced menus to meet range of customer requirements (Covered
in PPT)
Costed and price menu is an important aspect which focuses on delivering an effective
menu design as per demands and needs of market customers. Manager of a restaurant assures
that their menus are designed clear enough to be understandable for their customers easily. In

regards to chosen firm, managers of concerned service sector finds it easier to perform
operational activities relating to menu development by analysing use of cots and priced menu
system. Therefore, concerned higher authorities of The Waterside Inn produce the following plan
regarding its effective development of menu.
Food & dishes menu
Menu Item Price Total sold Total food sales
Toast 4.2 12 £50.4
Mushrooms on
Toast
9 8 £72.00
Eggs on Toast 9 7 £63.00
Waffles 10 4 £40.00
Eggs Benedict 16 3 £48.00
Three Egg
Omelette
17 7 £119.00
Beverages Menu
Menu Items Price Total sales
Mocktails Large - 95p 31
SODA 80 p 211
Tea 60 p medium 71
Hot chocolate 2.3 19
Hot coffee 55 p small 78
Banana shake 88p large 129
A B C D E F G H I J
Menu
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portion
C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.%

Toast
Mushroo
ms on
Toast
Waffles
Three
Egg
Omelette
s SODA
Hot
chocolate
Hot
coffee
Banana
shake
11 £6.89 £1.65 24% 5.24 75.79 18.19 57.60 19%
Toast
Mushroo
ms on
Toast
Waffles
Three
Egg
Omelette
s SODA
Hot
chocolate
Hot
coffee
Banana
shake
9 £7.12 £2.49 35% 4.63 64.08 22.43 41.65 14%
ToastMu 9 £7.5 £2.18 29% 5.33 67.50 19.58 47.93 16%

shrooms
on Toast
Waffles
Three
Egg
Omelette
Mocktails
SODA
Hot
chocolate
Hot
coffeeBan
ana
shake
ToastMu
shrooms
on
ToastWaf
fles
Three
Egg
Omelette
Mocktails
SODAHo
t
chocolate
Hot
coffeeBan
ana
shake
6 £6 £1.98 33% 4.02 36.00 11.88 24.12 8%
Toast 5 £4.59 £1.56 34% 3.03 22.95 7.80 15.15 5%

Mushroo
ms on
Toast
Waffles
Three
Egg
Omelette
Mocktails
SODA
Hot
chocolate
Hot
coffee
Banana
shake
ToastMu
shrooms
on Toast
Waffles
Three
Egg
Omelette
Mocktails
SODAHo
t
chocolate
Hot
coffeeBan
ana
shake
7 £6.89 £2.07 30% 4.82 48.23 14.47 33.76 11%
ToastMu 8 £7.99 £3.20 40% 4.79 63.92 25.57 38.35 13%

shrooms
on
ToastWaf
fles
Three
Egg
Omelette
Mocktails
SODAHo
t
chocolate
Hot
coffeeBan
ana
shake
ToastMu
shrooms
on
ToastWaf
fles
Three
Egg
Omelette
Mocktails
SODAHo
t
chocolate
Hot
coffeeBan
ana
shake
4 £5.99 £2.64 44% 3.35 23.96 10.54 13.42 5%

ToastMu
shrooms
on
ToastWaf
fles
Three
Egg
Omelette
Mocktails
SODAHo
t
chocolate
Hot
coffeeBan
ana
shake
10 £4.12 £1.77 43% 2.35 41.20 17.72 23.48 8%
Totals 69 443.63 148.171 295.459 100%
Item Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portion
C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.%
Freshly
brewed
filter
coffee
31 £6.89 £2.34 34% 4.55 213.59 72.62 140.97 5%
Cappucci
no
211 £6.89 £2.27 33% 4.62 1453.7
9
479.75 974.04 38%
Tea 71 £6.89 £2.07 30% 4.82 489.19 146.76 342.43 13%

Hot
chocolate
19 £6.89 £1.86 27% 5.03 130.91 35.35 95.56 4%
Cold
coffee
78 £6.89 £1.93 28% 4.96 537.42 150.48 386.94 15%
Banana
shake
129 £6.89 £2.00 29% 4.89 888.81 257.75 631.06 25%
Total 539 ACM
=
28.8691 3713.7
1
1142.71 2571 100.00
%
By analysing the above table, it is to be concluded that menu development is an important
procedure which is to be undertaken by various concerned department of the hospitality industry.
Service sector with adopting to new changes are able to focus on trending demands of business
customers and are also able to establish long term goodwill of the firm. In context to chosen
organisation. Managers and leaders of chosen business firm are able to operate effectively by
formulating various menu plans in their organisational structure. By analysing statical data of
sales activities of the firm, enables firm to plan various operational decision and avoids any sort
of wastages of raw material in production process of the firm.
TASK 3
P5. Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability
Management departments of various hospitality sectors develops a clear vision towards
attainment of desired goals and objectives of the business firm. They formulates effective plans
and strategies of operational firm by dedicating planning structures and also by helping regular
general meeting within the operational firm, which helps in finding an innovative ways to
perform respective tasks in an organisational firm (Paciarotti and Torregiani, 2018). In
organisation context, managers of the firm develops a plans of menu in order to satisfy needs of
various company's customers. Menu plan followed by selected workforce keeping in mind
various factors are as follows:
 Dividing Menu into logical sections:
 Usage of photos sparingly

 Using illustrations
 Don't emphasize currency signs
 Presenting data in boxes
 Typography
 Choosing appropriate colours
P6. Produce a menu which meets requirements of customers to increase the profitability
In a restaurant, pure dedication of various operational activities is being focused on
satisfaction of respective demands and needs of various customers in given marketplace of the
company. In Morden times production aims and objectives of various hospitality sectors are
being purely dedicated towards trending demands of market customers. Service sector in order to
increase its profitability, considers various customer's requirement while developing menu of
respective hospitality sector. Operational department of chosen organisation i.e. The Waterside
Inn, makes sure all requirements are to be fulfilled in process of menu development.
Regular Menu:
The Waterside Inn
Breakfast Menu
Toast 4.2
Mushrooms on Toast 9
Eggs on Toast 9
Waffles 10
Eggs Benedict 16
Three Egg Omelette 17
Beverages Menu
Mocktails Large - 95p
SODA 80 p
Tea 60 p medium
Hot chocolate 2.3

Hot coffee 55 p small
Banana shake 88p large
P7 Provide a Test and assess the shaped menu
Menu are developed by various cafe, lounge, restaurants and many other hospitality
sectors, with an initiative to provide necessary knowledge or information about various business
activities being provided by the service firm to its customers. However, it becomes important to
test efficiency of menu being developed by an operation firm. In regards to chosen service
company, management of the firm dedicates a separate department for shaping and testing up of
various menus being developed of the hospitality industry (Saiki and et. al., 2020). There are
various several ways in which testing up of an effective menu development can be performed,
these ways are as follows: Customer feedbacks: Taking feedbacks of respective customers of the company plays an
important role in optimising efficiency of various plans and polices being developed in
the service sector (Sood and Kumar, 2017) . In regards to chosen business firm, recipients
by collections of feedbacks from various customers are able to make necessary
modification in their menu as per current need and demand of current market service
consumers. KPI: It is being analysed as another important test, which is to conducted for ensuring
effective development of a menu of the hospitality sector. The Water Inn uses Key
Performance Indicator (KPI) for enhancing menu development.
 Benchmarks: In reference to this approach, operational management of chosen sector,
uses to determine impact of menu on various consumers of products and services with
addition to their choices. By taking help of this tool, managers of service sector are able
to analyse sales ratio as well as profit earning ratio.
From the above analysis of various tests, it can be said that, conduction of various menu
test plays an important role in maintaining consistency of the hospitality firm (Schwartz, 2017).
It enables firm to maintain its goodwill in respective marketplace for a longer period of time and
also earns good loyalty of company's brand in eyes of various customers of the workforce.

CONCLUSION
After analysing current key points form this research paper, it can be concluded that
menu planning and development plays an important role in proving to better productivity of the
hospitality industry. By considering various menu development principles and by analysing
various business as well as customer requirement, management department of chosen hospitality
industry is able to deliver their products and services ensuring better quality and at reasonable
prices. Managers and leaders of chosen service industry ensures effective operational working of
the firm by formulating effective menu plans and considers various cost cutting techniques for
delivering quality food at reasonable process to firm's valuable customers.

REFERENCES
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Funk, A., Sütterlin, B. and Siegrist, M., 2020. The stereotypes attributed to hosts when they offer
an environmentally-friendly vegetarian versus a meat menu. Journal of Cleaner
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Gonnella, M., 2018. If you are not at the table, then you are probably on the menu: Indigenous
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Haenlein, M. and Libai, B., 2017. Seeding, referral, and recommendation: Creating profitable
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Jeong, E. and Jang, S.S., 2017. Heuristic evaluation of healthy menus: Examining the effect of
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Kosfeld, M. and Schüwer, U., 2017. Add-on pricing in retail financial markets and the fallacies
of consumer education. Review of Finance, 21(3), pp.1189-1216.
National Academies of Sciences, Engineering, and Medicine, 2020. A national strategy to
reduce food waste at the consumer level.
Neary, K.C., Mormino, M.A. and Wang, H., 2017. Suture button fixation versus syndesmotic
screws in supination–external rotation type 4 injuries: A cost-effectiveness
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Paciarotti, C. and Torregiani, F., 2018. Short food supply chain between micro/small farms and
restaurants: An exploratory study in the Marche region. British Food Journal.
Saiki, M. and et. al., 2020. Restaurant menu-planning in Japan: A qualitative analysis. Journal of
Foodservice Business Research, pp.1-12.
Schwartz, E., 2017. Exploring Experience Design. Packt Publishing Ltd.
Sood, A. and Kumar, V., 2017. Analyzing client profitability across diffusion segments for a
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Speicher, M. and et. al, 2019, September. Exploring Spatial Menu Representation and
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Online
Different types of Menu: A la carte vs table d' hote, 2020. [Online]. Available through:
<https://www.youtube.com/watch?v=4kcigwwoCEY>
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