Menu Development and Planning: Principles, Requirements, and Considerations

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