Menu Development, Planning and Design

This document discusses the principles of menu planning and design, customer and business requirements for maximising profits, and the process of developing and evaluating a menu. It also provides examples of different types of menus and methods for testing and evaluating a menu. The subject is Menu Development, Planning and Design, and the document type is a study material or assignment. The course code, course name, and college/university are not mentioned.

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Examining principles related to planning and designing of menu to meet customer addition
to business requirements for distinct range of menus..................................................................1
P2. Determining customer along with business requirements that are needed to be fulfilled for
maximising profits.......................................................................................................................2
TASK 2............................................................................................................................................3
Covered in PPT............................................................................................................................3
TASK 3............................................................................................................................................3
P5. Producing realistic plan for developing menu that meets customer together with business
requirements in order to maximise profitability of entity............................................................3
P6. Producing menu that meets requirements of customer and business for maximising
profitability for firm.....................................................................................................................4
P7. Testing addition to evaluation of menu that is produced.......................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Menu is mentioned as list of food along with beverage items that are offered to customers
along with prices. Development, planning as well as designing a menu in a hospitality company
are key practices as all these expresses eatery's personality, emphasis on entire operations, keeps
brand fresh within mindset of customers and promoted profitability (Bordwell and Clark, 2017).
For gaining understanding about the concept, Pasco café is considered which is situated at busy
street among railway station, offices and have wide base of regular customers from local
builder's merchant. The report highlights about principles of menu planning with designing,
requirements of customer and business for maximising profits for distinct range of menus.
Further, a menu is developed and evaluated for meeting all the requirements of business together
with customers.
TASK 1
P1. Examining principles related to planning and designing of menu to meet customer addition to
business requirements for distinct range of menus.
Principles related to menu planning and designing
In a hospitality business, menu planning as well as designing are key practices which are
performed by managers as it attracts wide customers towards variant of dishes, represents image
of company and presents list of items in charismatic manner. In context to Pasco café, managers
considers certain principles while performing such practices. Following are some principles
associated with planning and development of menu:
Principle of sequencing: The principle states that all the food and beverage items which
are to be added in menu of company must be listed in proper sequence (Cooper, 2017). By
following this principle, managers of Pasco café plans and designs an attractive menu that assist
customers to decide orders fast and convenient manner.
Principle of disclosure: According to the principle, menu must be planed and designed
in manner that discloses all the prices and related quantity for the items. The managers of Pasco
café focused on the principle and accordingly set in that discloses prices of all offered food and
beverage that help customers to make decision as per their choices and budget.
Distinct menu types:
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Menu is said to list of dished that are available in hospitality business. It presents set of
options to guests or visitors that are served by restaurants, hotels and others. Following are
different types of menu that are offered by restaurants to its customers:
À la carte: In this menu type, prices of all items are listed separately. The menu types
gains flexibility when prices of products offered are at higher rates (Eldredge and Et. Al., 2016).
Pasco café uses the menu type to offer choices to customers to choose individual items as well as
combine them as per their wants.
Table D’Hôte: The menu in which multi course meals are charged with few choices at
fixed price is termed to Table D’Hôte menu. Using this menu customers can order separate
priced menu commodity that is available in restaurant.
Static menu: The menu that is mostly used by restaurants is static menu. In this, all the
food and beverage commodities are categorised in different groups. For example, in context to
food items, they are categorised into appetizers, entrees and so on. For drinks, groups such as
cocktails, wine and shots are made.
Constraints in planning menu:
Managers of Pasco café at the time of planning menu faces certain types of constraints
including staff skills, quality levels, facility layout, availability of equipments and ingredients,
seasonality of business, kind of target market and many more (Constraints in menu planning.
2020).
P2. Determining customer along with business requirements that are needed to be fulfilled for
maximising profits.
Within a hospitality organisation, it is essential to revise the menu for maximising profits
as per the requirements of customer together with business. As both of them have diverse
requirements that are needed to be fulfilled for the purpose of maximising profits. In this regards,
following are certain requirements of customers and Pasco café on the basis of which managers
prepares different menu types:
Customer requirements:
Customers are key for restaurants and following are some of the requirements of them:
Timely services: Customers do not want to wait for the orders for long time (Seyitoglu,
2017). In context to Pasco café, customers have requirements for timely services for the dish
they ordered from different menus as when some delays can make customers frustrated and even
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walking out of premises. When restaurants offer timely services this makes customers happy and
they visits again that leads to improving experiences of customers and gaining more revenues.
Clean and hygiene environment: In present era, customers are more focused towards
their health. In the restaurants, customers require clean as well as hygiene environment and
expects that the offerings are not contaminated (Imai, 2017). When Pasco café provides the
required environment to customers that it impacts positively on image of the company and this
will attract more customers that will result in more sales volume. With this, managers will
maximise profits by meeting customers requirements.
Business requirements:
Business operates in dynamic environment and following are certain requirements that
are to be fulfilled for the purpose of maximising profits:
Adhering legislations: All businesses are required to adhere legislations in order to avoid
any penalties or fines. In case with Pasco café, it is duty of managers to meet standards and
legislations related to labelling items while articulating menu. So, it is main requirement of
business as it protect from any unnecessary cash outflow that result sin profit maximisation.
Sync of equipments and facilities: It is essential requirement of business that all of their
equipments and facilities should be in synchronisation with latest trends. Moreover, with this,
Pasco café managers can allocate important tasks to internal stakeholders that will assist in
designing effective menu in context to requirement that will help in maximising profitability to
huge extent.
TASK 2
Covered in PPT
TASK 3
P5. Producing realistic plan for developing menu that meets customer together with business
requirements in order to maximise profitability of entity.
Menu plays important role in hospitality company as it attracts wide customers to make
purchase decision for the offerings (Kaiser, 2018). In Pasco café, food managers are majorly
responsible to develop menu after understanding requirements of business along with customer
preferences. To develop a menu, realistic plan includes favour factors that are considered by
managers. Following are some:
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Appropriateness of customer base: For developing a menu, it is important to
understand appropriateness of customers in context to diet, price as well as nutritional content.
While considering all, Pasco café managers researches about customers and then devise suitable
menu.
Menu balance, creativity addition to imagination: It is essential for managers of
restaurant to bring creativity along with innovation within the pictures and images of food dishes
that will make customers happy. For example, Pasco café managers uses distinct images of
dishes, food designing walls and more one while developing the current menu as it helps in
fulfilling customer requirements along with assist in maximising profits to entity.
Menu as per distinct functions: While developing menu, managers also focuses on
different kinds of functions and accordingly makes certain developments in the menu that results
in influencing customers to choose suitable menu and enhancing profits (Langergraber and Et.
Al., 2019). For example, Pasco café can develop the menu as per different functions. Fine dining
menu, birthday party menu, breakfast menu, conference based menu and so on are some of menu
that are related to different functions.
P6. Producing menu that meets requirements of customer and business for maximising
profitability for firm.
Routine menu
Pasco café menu
Beverages: .
 Cappuccino....................................................................................£5.95
 Espresso …....................................................................................£6.75
 Cold Coffee....................................................................................£6.95
 Tea …......................................................…..................................£7.50
 Cafe Latte …..................................................................................£6.75
 Cafe frappé.....................................................................................£6.45
 Hot Chocolate.................................................................................£6.95
Food Menu
 Veg Sandwich.............................................................................£10.95
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 Grill Sandwich.…........................................................................£10.95
 Double Cheese Sandwich............................................................£11.95
 Veg Lasagne................................................................................£12.95
 Burger..........................................................................................£14.95
 Crisps............................................................................................£15.95
Party menu
Pasco Cafe
Birthday party menu Options
£ per person
 Selection of double cheese sandwich and Cold Coffee ..........................£14.00
 Selection of particular beverage with single food item............................£17.65
Option A
 Grill Sandwich, Crisps, Espresso..............................................................£18.00
Option B
 Carved Beef Platter, Slice of Finest Pie, Cabbage spring roll, Chocolate souffle, Plain
Petit rolls, Leaf salad and
Flamiche......................................................................................................£15.55
Option C
 Coated Alpino, Carved Gammon Platter, Plain Petit rolls, Carved Beef Platter, Slice of
Finest Pork Pie, Pickles &
Savouries .....................................................................................................£18.29
P7. Testing addition to evaluation of menu that is produced.
Menu is face of the organisation (McKenney and Reeves, 2018). Managers of Pasco café
test and evaluate the produced menu with the help of different tools and methods. Following are
the some of ways in which produced menu is tested and evaluated by administrators of the
restaurant:
Benchmarking: It is the tool that helps in testing and evaluation of menu through setting
some standards against performances and then processing tasks to for the workings. With this
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tool, Pasco café managers evaluates the developed menu through analysing differences among
standards and actual results. As per the benchmarking standards, all the operations are executed
towards maximising profit ratios.
Customer feedbacks: it is also a method that helps in testing the developed menu. In
context to Pasco café, managers takes customer feedbacks for the list of items presented in the
menu through questionnaire methods and if customer are satisfied with it then they keeps the
same menu. However, if customers provide some recommendation, then managers modify them
to improvise changes so to make it more attractive and satisfactory (Morris, 2017).
CONCLUSION
From the above report, it is concluded that menu plays important role in an institution as
it let customers to know the offerings of hospitality entity and allows owners to make decisions
related to what to buy and when to cook. Principles of menu planning addition to designing are
Principle of sequencing and Principle of disclosure. À la carte, Table D’Hôte and Static menu are
some of kinds of menu. Within hospitality company, timely services, Clean and hygiene
environment are requirements of customers. At same time, Business requirements are for
adhering legislations and Synchronisation of equipments and facilities. To test as well as
evaluate the developed menu, methods related to Benchmarking and Customer feedbacks are
suitable.
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REFERENCES
Books and Journals:
Bordwell, D. T. and Clark, C. H., 2017. Lesson plan menu. Teaching Social Studies: A Methods
Book for Methods Teachers, p.67.
Cooper, J. W., 2017. Design Pattarn Java Companion. Addison Wesley.
Eldredge, L. K. B. and Et. Al., 2016. Planning health promotion programs: an intervention
mapping approach. John Wiley & Sons.
Imai, H., 2017. Tokyo Roji: The Diversity and Versatility of Alleys in a City in Transition.
Routledge.
Kaiser, M. M., 2018. Strategic planning in the arts: A practical guide. Brandeis University
Press.
Langergraber, G. and Et. Al., 2019. Wetland Technology: Practical Information on the Design
and Application of Treatment Wetlands. IWA Publishing.
McKenney, S. and Reeves, T.C., 2018. Conducting educational design research. Routledge.
Morris, J., 2017. Hands-On Android UI Development: Design and develop attractive user
interfaces for Android applications. Packt Publishing Ltd.
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal.
VanTassel-Baska, J. and Baska, A., 2019. Curriculum planning and instructional design for
gifted learners. Sourcebooks, Inc..
Online:
Constraints in menu planning. 2020. [Online]. Available through:
<https://hmhub.me/constraints-menu-planning-menu-merchandising/>
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