Menu Development, Planning and Design

This document discusses the principles of menu planning and design to fulfill customer and business requirements. It also provides a realistic plan to develop a menu that meets the needs of customers and increases profitability. The document includes information on customer and business requirements, menu planning constraints, and testing and evaluation of the menu.

Menu Development, Planning and Design
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Contents
INTRODUCTION...........................................................................................................................3
Task 1...............................................................................................................................................3
P1 Principles of menu planning & design to fulfil customer as well as business requirements
................................................................................................................................................3
P2 Customer & Business requirements that required to be fulfilled in order to gain profits. 4
Task 2...............................................................................................................................................5
(Covered in PPT)....................................................................................................................5
Task 3...............................................................................................................................................5
P5. Realistic plan to develop a menu that meets the needs of customers to increase
profitability.............................................................................................................................5
P6 Develop a menu that fulfil requirements of customer.......................................................5
P7 Testing & Evaluation of the above Menu.........................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9
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INTRODUCTION
A menu is basically a list of items that is food and beverages offered to the customers by the
restaurant. It is essential for mangers or higher authorities of a restaurant to effectively plan the
menu in order to offer different choices and attract customers (Grumbles and Strohbehn, 2019).
The menu should be plan by considering availability of ingredients, customer who is served to be
and the accessibility of market as well. For the present report, Pasco café is taken into
consideration. It is situated on the busy higher street and have regular customers. The manager of
the café is planning to develop new menu according to the requirements of customer and
availability of ingredients. The report covers principles of menu planning that help in fulfilling
requirements of customer. in addition to this, there is a discussion about factors which is need to
be consider at the time of menu planning. In addition, a menu is developed with an aim to meet
with the demand of customers. In the last, there is evaluation and test of the menu price.
Task 1
P1 Principles of menu planning & design to fulfil customer as well as business requirements
Menu planning & design plays an important role in restaurant as it save the time of
customer and provide them different choices at one place. The menu consist of all the food as
well as beverages that is offered by a restaurant according to the ingredients available and needs
of customer. The principles of menu planning & design is given below:
Balance – One of the most essential thing that is consider while designing menu is the
flavours and ingredients are balanced and developed a good taste for customers. In addition to
this, the food offered to customer must be balance which is depending on high and low in fat.
 Variety – The menu that is offer to the customer should consist of different dishes as it
help in attracting people towards the restaurant and leads to repeat service. The limited
choice may sometime develop negative mind set so it is essential that menu offer options
to customer. The menu should contain breakfast, main course and drink as well that is
served to the customers in a proper and effective manner.
Menus can be tested through questionnaire, which is filled by customers in order to gain idea as
well as knowledge about menu and how it can be improved. All this principles assist café and
restaurant to meet with the requirements of customer. There are various types of menu offered by
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the restaurant to their customers such as A la carte, silver menu, Table D’hote and many more.
The menu is defined below:
 Table D’hôte – In this menu, the food charges is fixed and few choice of meals is offered
to the customers. All the customers pay the same amount of the services taken by them,
depends on the number of units served.
 À la carte – This type of menu offer choices to customer and involve starters, soft drinks,
main course, dessert and so on. This menu include a list of items with their price in an
effective. In relation to Pasco café, it offers A’ la Carte menu in order to attract more
number of people and enhance its sales level.
Menu planning constraints
There are various constraints that is require to be kept in mind at the time of menu
planning is given below:
 Target Market – It is essential to consider the type of market that is target by the
restaurant as people have different taste and prefer to eat food and consume beverages as
per their. So it is essential to consider the type of market and if it is not fulfilled, can be
consider as constraint.
 Availability of ingredients – One of the most important factor that is required to be
consider at the time of menu planning is availability of ingredients (Ahn, 2018). Every
dish require different ingredients & there are many ingredients that is not available in
market and can be consider as a menu planning constraint.
P2 Customer & Business requirements that required to be fulfilled in order to gain profits
Requirements of customer:
Greeting service: A customer feel valued & important if the restaurant and its staff
members greeted them in a proper manner. with reference to Pasco café, it is important for
managers and employees to greet or welcome every customer as it assist in developing
positive mind set towards restaurant and influence positively on future sales of café.
Quality Food and Drinks: It is essential for Pasco café to offer as well as quality foods &
beverage to customers as nowadays people are easily ready to spend or pay in order to
consume quality food. It assist in strengthening market position and increase profit level of
Pasco café.
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Business requirements:
Provide training to employees: The higher authorities require to conduct training and
developments session for all the staff members as it helps in offering on time and quality
service to customers. In addition to this, it also assist in dealing with customer and handling
their queries in an effective manner.
Market research: By conducting the market research, the mangers of Pasco café gain
knowledge about the customer needs as well as market trends, which help in gaining success
and sustain in market for longer frame of time. It also help higher authorities of Pasco café
to fulfil requirements of customer and increase their sales and profit level.
Task 2
(Covered in PPT)
Task 3
P5. Realistic plan to develop a menu that meets the needs of customers to increase profitability
A service industry involves many number of functions as well as operations that is needed
to be performed in a proper manner. with reference to Pasco café, it deal in service industry
where the competition is rapidly increases. There are differed factors that should be undertaken
in order to fulfil customer requirements and to enhance profitability.one of the factor is customer
taste and preferences as it plays a major role in fulfilling requirements of customers and retaining
them for longer time (Jones and Sakong, 2020). The dishes that is in the menu use seasonal and
local ingredients as it is an advantage for local people to make more dishes. Menu planning plays
an essential role and can be developed by mangers Pasco café undertaking customer needs and
preferences. In addition to this, the skill of all the staff members & the resources must be utilised
optimally. Moreover, the ingredients that is used in the preparation of dishes is of good quality so
that the food and beverage, which is served to customer is of high quality. It is determine that
menu engineering is also an effective way to enhance the profitability in an effective manner.
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P6 Develop a menu that fulfil requirements of customer
Menu plays a vital role in restaurant and café as it help in providing various choice to
customers at one place. It also gives an idea to customer about the dishes and ingredients used to
prepare the dish ordered by them. The menu of restaurant is not permanent as it change monthly
or sometimes annually. The managers of Pasco café require to revise menu in order to fulfil
requirements of customer. The menu is given below:
Every day menu
Pasco Café
Beverages:
 Cappuccino...........................................................................£6.75
 Cafe Latte.............................................................................£6.75
 Espresso................................................................................£6.95
 Hot Chocolate …......................................................…........£7.50
 Tea …...................................................................................£5.95
 Cafe frappé...........................................................................£6.45
 Cold Coffee ….....................................................................£6.95
Food Menu
 Ham Sandwich....................................................................£10.95
 Tuna Sandwich.…...............................................................£11.95
 Salad....................................................................................£06.95
 Cheese Sandwich.................................................................£10.95
 Crisps...................................................................................£14.95
 Veg. Lasagne.......................................................................£12.95
 Veg Burger...........................................................................£15.95
Conference menu
Pasco Café
Buffet Options
£ per person
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 Selection of sandwich and home-made hand cut chips..........................£3.95
 Selection of Panini's and home-made hand cut chips.............................£5.95
Option A
Selection of Sandwiches and open rolls, Park Pie, Assorted Quiches, Home-made Sausage
Rolls, selection of savouries........................................................................£6.00
Option B
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
Option C
Basket of Plain Petit rolls, Carved Beef Platter,Fresh mixed leaf salad, Slice of Finest Pork Pie,
Coleslaw Salad, Chinese Spare Ribs, Carved Gammon Platter, Selection of Pickles &
Savouries, Marinated Chicken Drumsticks.............................................£10.95
P7 Testing & Evaluation of the above Menu
It is essential to test as well as evaluate the menu, which is produced by the managers of
Pasco cafe as meu plays an important role that offer and attract customers. The different tools
that is adopt to test & evaluate menu is given below:
By taking customer feedback: By the assistance of this, the restaurant get to know what
improvements is required or what re the changes need to be done in order to meet with the
requirements of customer (REICH, 2018). In relation to Pasco café, it make customers to fill
questionnaire that help in making alterations in an effective manner.
Key performance indicators: This tool is adopted with an aim to gain insight regarding
performance of the restaurant or cafeteria. The higher authorities of Pasco café should analyse
the areas that require improvements as it help them to increase sales as well as profitability level
effectively.
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CONCLUSION
From the above study, it has been analysed that menu planning plays vital role as it help
in attracting more number of people and enhance sales of the café and restaurants. It is essential
for mangers to identify customer needs as well market trends as it help in satisfying customer
and retain them for longer time frame. There are various factors that is needed to be consider at
the time of menu planning is target market, availability of ingredients and so on. Moreover, it is
essential to provide training session to staff members as it help in offering quality and on-time
service to customer that develop positive image in mind of customers and impact positively on
sales and profitability of restaurant.
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REFERENCES
Books & Journal
Ahn, Y., and et, al., 2018. Development of a Food Exchange Table and Food Pattern for
Nutritionally Balanced Menu Planning. Korean Journal of Community Nutrition, 23(5),
pp.411-423.
Grumbles, L. and Strohbehn, C., 2019. Child Nutrition Program Menu Planners' Perceptions of
Costs Associated with Meals for Children with Food Allergies in California
Schools. Journal of Child Nutrition & Management, 43(2), p.n2.
Jones, L. P. and Sakong, I., 2020. Government, business, and entrepreneurship in economic
development: The Korean case. Brill.
Lee, S. H., Lee, J. and Neilson, S. M., 2018. Exploring guest preferences of breakfast menu:
conjoint analysis. Journal of culinary science & technology, 16(2), pp.149-164.
Petersen, R.C., and et. al., 2018. Practice guideline update summary: Mild cognitive impairment:
Report of the Guideline Development, Dissemination, and Implementation
Subcommittee of the American Academy of Neurology. Neurology, 90(3), pp.126-135.
REICH, J. C., 2018. Bacterial Foraging Optimization Algorithm for Menu Planning.
Searchinger, T., and et. al., 2019. Creating a sustainable food future: a menu of solutions to feed
nearly 10 billion people by 2050. World Resources Institute.
Segura, C., Miranda, G., Segredo, E. and Chacón, J., 2019, June. A Novel Memetic Algorithm
with Explicit Control of Diversity for the Menu Planning Problem. In 2019 IEEE
Congress on Evolutionary Computation (CEC) (pp. 2191-2198). IEEE.
Yang, Y. K., Shim, E. and Kim, J., 2018. Development of low sodium menu applicable to
institutional food service. Journal of the Korean Society of Food Culture, 33(5), pp.411-
425.
Online
KPIs Every Restaurant Manager Should Measure. 2020. [Online]. Available through:
<https://www.planday.com/blog/use-these-kpis-to-measure-your-restaurants-success/>.
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