Menu Planning and Design: Comparative Overview of Three Different Types of Menu

This article provides a comparative overview of three different types of menu for introducing the principles of menu planning and design. It analyzes the impact of these menus on fulfilling customers and business requirements and discusses the influence of customers and business requirements on menu planning and design. The article also includes a detailed plan for a special occasion menu.

Menu Development,
Planning and Design
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TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
Comparative overview of three different types of menu for introducing principle of menu
planning and design.....................................................................................................................3
The way three different types of menu contribute in fulfilling customers and business
requirements................................................................................................................................4
Analysis of impact that customers and business requirements have upon planning and design
of menu........................................................................................................................................5
Conclusion and recommendation for meeting trends in customers and business.......................6
RECOMMENDATION...................................................................................................................6
Detailed plan for Special occasion menu.....................................................................................7
REFERENCES................................................................................................................................9
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INTRODUCTION
Hospitality is broad category that include food and beverage, travel and tourism and
recreation facilities offered to several customers so that end objectives of company can be
achieved in the best possible manner. Caravan is an restaurants and coffee roasting business in
United Kingdom that offers varieties of services to customers to retained its market share. So that
company is planning to review its menu in order to fulfil changing needs and expectancy of
people. Company while deciding specific menu needs to consider requirements of customers as
well as business for better outcome. This report has highlighted comparative overview of at least
three different types of menu in respect of principle of menu planning and design. Moreover, it
has contained related to the way different types of menu contribute in meeting business and
customers expectancy.
MAIN BODY
TASK - A
Comparative overview of three different types of menu for introducing principle of menu
planning and design
Menu is list of food and beverage that are offered by company to its customers to select
specific type of food that they can intake in order to satisfy their respective needs. The menu
contained all necessary detailed regarding the food and beverage with particular prices that will
be charged from customers. Thus, it helps individual in taking accurate decision regarding type
of food and beverage needs to be consumed to fulfil desired in the best possible manner
(Krobath, Masters and Mueller, 2021). So, comparative overview of three different types of
menu with introducing principle of menu planning and designing can be stated as follows;
Special occasion menu: It is type of menu that is made for special occasion so that guest can
come and enjoy food and beverages. Like mainly it is made on occasion such as conferences,
wedding and banquets. Moreover, it can be stated that there are limited special dishes due to high
cost of ingredients.
Set menu: On contrary it is menu that has set price with specific or limited number of dishes,
food and beverages available to customers to select among in order to satisfy their respective
requirements. This type of menu are mostly used for function banquets. For examples: caravan
can set things that need to be offered in starter, main course and dessert to customers so that they
are happy and satisfied.
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A La Carte: It is also one of the menu in which each food and beverage or dishes have
individual prices thus customers as per its preference can select to fulfil its requirements. This
menu offer varieties of choice to customers as contained several dishes from which they can
select and eat. So, it can be compared that in this type of menu guest need to wait for preparation
of food for which they have given order.
Therefore, from the above analysis it can be concluded that there are several principles
which has been considered by manager while planning and designing effective menu that can
attract maximum number of customers (Weinman, 2018). Such as :
Strive for balance: The first and foremost principle that is adhered while making all the above
different menu are mix of various dishes, food and beverages so that needs of diverse range of
customers can be satisfied. Thus, blend of varieties of dished in menu will contribute in
attracting and retaining maximum number of people in the firm.
Various thing are taken into consideration: While designing and planning of the manager has
considered numerous things such as gender, race, religion, preferences and income of target
customers base. Therefore, abiding to this principles has contributed in designing and planning
better menu plan.
The way three different types of menu contribute in fulfilling customers and business
requirements
Customer needs and preference keeps on changing due to wide range of factors such as
alternative options available, current trends in market, price, quality of products or services
offered by specific company etc. Moreover, in context of food and beverage industry there are
various innovation and trends as companies are trying to attract more and more customers by
meeting their needs in the best possible manner (Álvarez. and Gómez-Loscos, 2018). So, the way
different types of menu described above helps in meeting changing customers and business
requirements can be explained:
Special occasion menu: This is menu that helps in satisfying needs of diverse range of people as
most of the individuals like to have food and beverage in cafe or restaurants. So, caravan by
having special occasion menu can fulfilling its requirements by adding more and more customers
and enhancing its overall sales volume.
Set menu: It can be stated that other menu that helps in satisfying needs of customers and
business requirements as company by adding special dishes that are mostly preferred by
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customers is able to make maximum number of individuals happy and satisfied. Thus, it helps in
company in minimising actual cost or wastage of resources as there are only limited amounts of
food or special dishes that are offered to particular individuals.
A La Carte: It is also an menu that lead in meeting business and customers requirements as it
offers varieties of options to customers to select among along with price that will charged.
Thereby, they can take right decision to purchase specific food and beverage as per their taste
and preference so it helps in meeting customers expectancy beyond their needs (Konuk, 2019).
Furthermore, it will help in expansion and growth of business by fulfilling requirements of
customers in effective manner.
Moreover, it can be stated that effective designing of menu and following of several
principles like rules and regulation, maintaining quality and cost helps in smooth operation of
business. So, overall all these menu lead in maximizing sales volume and profitability of
company to large extend.
Analysis of impact that customers and business requirements have upon planning and
design of menu
Customers are individual that are interested to buy or purchase products or services of
specific company in order to satisfy their respective needs. At the same time there are various
business requirements that needs to be considered by manager of caravan while designing and
planning menu. Likewise it can be stated that customers have direct impact on planning and
designing of menu as they are only who will purchase in order to eat the food and satisfied their
respective needs (Zheng, Mishra and Yang, 2020). Customers have direct impact on designing
and planning of menu can be explained as:
Quality: Now, a days most of the people wants to have quality, tasty and delicious food and
beverage thus they are even ready to pay higher price to have particular products and services of
company. Therefore, it can be stated that caravan manager need to design and plan menu by
considering quality, taste and type of food preferred by customers
Taste and preferences: Most of the enterprise make menu on the basis of type of customers,
their relative interest, like and preference related to particular dish. Moreover, different
customers have different needs so it is responsibility of manager to decide appropriate dish that
can make them happy and satisfied to large extend. So, manager of caravan has add dishes on
basis of existing taste and preference of maximum number of individuals.
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On the other hand, it can be stated that business requirements also impact on planning
and designing of appropriate menu of caravan. Like:
Staff: Manager of company while designing and planning of menu needs to considered type of
staff required to provide products or services or food and beverage to specific individuals. Thus,
with review of menu it has planned to have experienced and trained employees that have
knowledge about specific dishes present in menu so that customers can be supported to take right
decision.
Equipment and facilities available: Another thing which needs to be considered by manager
while planning and designing effective menu is availability of equipment and facilities within
firm. Such as caravan manager on the basis of availability of resources has design menu so
company can retained its market share (Sato, 2019).
Conclusion and recommendation for meeting trends in customers and business
From the above study it can be concluded that both customers as well as business
requirements have impact on planning and designing of menu like staff, availability of
equipment and many more. There are more things which can be summarized from the above
analysis that all different types of menu has contributed in achievement of business and
customers requirements in effective manners.
RECOMMENDATION
There are various suggestion which can be helpful in designing and planning menu as per
recent trend in customers and business requirements that can be fruitful in growth and expansion
of Caravan. Such as:
 The first and foremost suggestion is that in recent trends most of the customers are
interested to have more hygiene and organic product range in order to satisfied their
needs. So, people are likely to have more qualitative, tasty and healthy food in their diet
therefore it is suggested that Caravan manager needs to add organic, more healthy food
in the menu to satisfied needs of maximum number of people residing in society.
 Second suggestion is that quick or timely services need to be provided to customers as
there are many individual that like to have food and beverage in limited time frame. So
that their food craving needs can be satisfied and they can be motivated to be part of
Caravan rather than other competitors in market (Brown, 2018).
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 The third recommendation is that Caravan in order to offer maximum value to customers
at minimum prices needs to make use of digital technology. As through digitalisation it
can generate awareness about existing food and beverage provided by company to
various individuals.
Detailed plan for Special occasion menu
Special occasion menu
Caravan is planning to make special occasion menu in order to expand and grow its business
operation in hospitality industry by satisfying customers in better manner. Special occasion
menu consist of detailed related to various dishes need to be added in menu so that occasion can
be made successful. Likewise, Caravan for wedding menu has included several key information
which that can be explained as:
Market research: The manager of Caravan from market research has founded that with more
restaurant, cafe in United Kingdom people demand has increased to enjoy special occasion in
restaurant. They want to have dishes or tasty, delicious and qualitative food along with
beverages so that their needs can be satisfied, and they can enjoy the event in better manner.
Therefore, on the basis of trend and market survey, Caravan has decided to make special
occasion menu in order to attract maximum number of people and achieve end objectives in
best possible manner (Weinman, 2018).
Date: It is element in the menu which describe the date on which particular event will be held
so that guest can come and enjoyed the party.
Starter: The second things that will be presented in the menu is varieties of starters that will be
provided to guest to eat in the starting of wedding so that they can be feels happy and satisfied.
Such as in special occasion menu of Caravan Stir fried chilli chicken, cheese ball, chicken satay
and Tangri kebabs.
Main course: While it can be stated that there are numerous food and beverages that are
included in special occasion menu are roasted chicken, lasagna, Honey orange fish Fillets and
meatball stew Casserole. Moreover, it has consisted of salad, soup, Chili Entree and Eton mess
in dessert so that guest coming in wedding or any special occasion can be made happy and
satisfied.
Price: The price of special occasion menu may varies as per the ingredient, food and beverage
demand by specific client for particular events. Company by effectively setting its price as per
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customers preference is able to motivate them to enjoy several occasions in the organization.
So, reasonable charges set by Caravan manager in its special occasion menu has helped in
attracting maximum number of people in the fir,.
Layout and design of menu: The menu card is made in attractive colour with necessary
information include in it so that customers can be easily aware of dishes or food and beverage
that company will provide in specific occasion. The layout will be simple and pretty with
consisting of points related to starters, main course and desserts provide to client so that they
can take accurate decision to have its food and beverage (Wang, Hu and Chen, 2020). Or fun of
occasion at Caravan. The menu has outer line and appropriate design at edge that helps in
influencing customers and achievement of company goals.
Key performance indicators: It is an element that is used to determined or evaluate the
company financial, strategic and operational achievement in comparison with other enterprise
operating in similar industry. Such as revenue, sales volume and number of customers attracted
within organization through special occasion menu are some key performance indicators that
could be used by manager in order to measure and improve the menu so that better outcome can
be achieved.
Justification and recommendation related to solving problem: There are various problems
which has been faced by manager of Caravan while deciding menu plan such as it is limited
amount of resources to design better menu. There are various alternative options or dishes that
it can include in the menu so manager is confused (Weinman, 2018). Therefore, it is suggested
that it needs to add dishes in the menu as per the special occasion and existing taste, preference
and interest of guest.
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REFERENCES
Books and journals
Brown, A. C., 2018. Understanding food: principles and preparation. Cengage learning.
Holweg, M. and et.al., 2018. Process theory: The principles of operations management. Oxford
University Press.
Krobath, D. M., Masters, W. A. and Mueller, M. P., 2021. Association Between Restaurant
Menu Item Descriptions and Their Nutrient Content. American Journal of
Preventive Medicine. 60(2). pp.232-240.
Weinman, J., 2018. The Economics of Pay-per-Use Pricing. IEEE Cloud Computing. 5(5).
pp.101-c3.
Yemsi-Paillissé, A. C., 2020. Multisensory restaurants, Art and Tourism–Case study on
Ultraviolet by Paul Pairet. In Contemporary Asian Artistic Expressions and
Tourism (pp. 271-288). Springer, Singapore.
Álvarez, L. J. and Gómez-Loscos, A., 2018. A menu on output gap estimation methods. Journal
of Policy Modeling. 40(4). pp.827-850.
Wang, Y., Hu, Y. and Chen, Y., 2020. An experimental investigation of menu selection for
immersive virtual environments: fixed versus handheld menus. Virtual Reality, pp.1-
11.
Konuk, F. A., 2019. The influence of perceived food quality, price fairness, perceived value and
satisfaction on customers’ revisit and word-of-mouth intentions towards organic
food restaurants. Journal of Retailing and Consumer Services. 50. pp.103-110.
Zheng, Z., Mishra, T. and Yang, Y., 2020. Inflation and income inequality in a variety-
expansion growth model with menu costs. Economics Letters. 194. p.109373.
Sato, S., 2019. Freemium as optimal menu pricing. International Journal of Industrial
Organization. 63. pp.480-510.
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