Menu Development, Planning and Design

This assignment focuses on menu development, planning, and design in the food and beverages sector. It provides a comparative overview of different forms of menus, analyzes their impact on business and customer requirements, and offers suggestions for meeting trends in consumers and business needs. The assignment also includes a detailed plan for one menu and solutions for potential issues.

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................2
LO 1.................................................................................................................................................2
Comparative overview of at least three different forms of menu to introduce principles of
menu planning & design.............................................................................................................2
Analysing three different forms of menu to explore how consumers & business requirements
are met.........................................................................................................................................3
Discussing impact that business & customers requirement have upon planning and designing
a menu.........................................................................................................................................4
Conclusion and suggestions for meeting trends in consumers and business requirements for
Refectory Kitchen & Terrace restaurant.....................................................................................5
Detailed plan for one menu, supported by investigation, key performance indicators and
justified solutions in context of specific issue that can occur.....................................................6
TASK 2............................................................................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu development and planning is one of the most essential and beneficial managerial
activities of Food & beverages sector, which executed by experienced executive chief. The
current assignment will be based on The Refectory Kitchen & Terrace, which falls under the list
of most popular restaurants in the UK. The study will comparative overview of three different
forms of menu to introduce principles of menu planning and design. It will define analysis of
three menus to explore how consumers as well as venture requirements are met. The assignment
describes the impact of business and customers’ requirements have upon menu planning and
designing. Furthermore, the report will explain conclusion and suggestions in context of meeting
trends in ventures and customer requirements for company. Lastly, assignment will justify
detailed plan in regard to specific menu, supported by research, KPIs to measure success and
clarified solutions for any issues that could occur.
LO 1
Comparative overview of at least three different forms of menu to introduce principles of menu
planning & design
A menu is defined as list of varied dishes that are accessible in a Food & Beverage outlet
(Saulais and et.al., 2019). It is offered by restaurants, hotels, café's and other outlets to its guests,
which allows each consumer to select and order their favourite dish. There are different kinds of
menus available in the hospitality industry, which has been developed by following the
principles of menu planning and designing-
Three types of menu-
Table d'hôte-
This type of menu is presented in front of customers as complete meal list with fixed
price and certain choice of dishes. As compare to other forms of menu, Table d'hôte is quite
better because is encompasses limited number of dishes, which enables guest's to choose specific
food item without taking much time (Turnwald and et.al., 2020). It is better on the basis of
another reason such as food wastage. The fixed number of options in this menu leads to a
decrease in the occurrence of food wastage.
à la carte-

It is another type of menu, which most of the French Restaurants used to present their
meal list to target customers (Nazlan and et.al., 2018). Despite other types of menu, it is quite
beneficial in form of retaining and gaining attention of guest's. It enables Food and Beverage
outlets to attract new customers as it present wide choice of dishes for single course.
Set menu-
This menu comprises set price with few dishes. It is utilized for wide event banquets. Set
menu is different from other types of menu for instance it reduced price offers for a limited
period, which may not possible with other one.
Principles of menu planning and designing-
Each menu is plan and design by considering key principles, which make it better and
presentable. For example, balance of menu is quite important as it helps to prepare a meal that
meets requirements of consumers. While preparing and designing a menu like Table d'hôte, à la
carte and other, menu planner needs to consider the gender, race, lifestyle choices and religious
belief of their target guest's. It is one of the most important principles in context of above activity
that provide benefits to organizations in term of building trustworthy relations with consumers.
Analysing three different forms of menu to explore how consumers & business requirements are
met
Table d'hôte, Set menu and à la carte, are the examples of three types of menu that most
restaurants like Refectory Kitchen & Terrace, use, to satisfy customers and fulfil their needs. For
example, most of the consumers prefer to eat healthy and nutritious food (Edwards, 2020). à la
carte menu met this type of requirements by offering healthy food items to people. It comprised
those products which prepare by using Mexican Beans, spinach, scrambled egg etc. It refers to
selecting off menu, select what consumers want and pay individually for each meal. It offers
opportunity to customers in the context of selecting each item from starters list to main course
and then desert.
Furthermore, due to health issues and hygienic concerns, customers & organizations
preferred to eat at a place where a meal is prepared by using quality products. In Table d'hôte,
each item is prepared by considering this kind of need. Food quality is the main priority of
restaurants, which they offer to target guest's.
The requirements or expectations of customers are mostly similar in regard to Food &
Beverages. They want to pay for good quality and quantity of meals, which enables them to get

appropriate satisfaction exchange of money. People while visiting in a restaurant like Refectory
Kitchen & Terrace, like to pay after getting full satisfaction. It is possible when outlet provides
tasty and excellent flavour food item to them. It helps to retain potential customers and gain the
attention of new one. A menu is a key source that meets the business requirement in terms of
increasing money and also useful in the context of customers. It assists each customer to fulfil
their needs relating to meals, in form of presenting a list of items that have designed according to
guest choices.
Discussing impact that business & customers requirement have upon planning and designing a
menu
While planning and design a menu the requirements of customers and businesses should
be considered, which may put negative or positive impact on entire process.
Impact that business requirements have upon menu planning -
For example, business requirements include need of experienced staff, which put positive
impact on menu planning & designing act that may conduct within Refectory Kitchen & Terrace
restaurant. Experienced and knowledgable employees are able to prepare a menu in which
everything like price, name of dishes etc. has been mentioned in systematic and effective
manner. With good experience, a person has the capability which enables them to design a menu
that should be attractive and provide benefits of company in form of increasing its customer's
base. On the other hand, lack of experience in employees hampers their work as it put a negative
impact on the overall act by making them unable in regard to plan and design a menu that
satisfies customer need (Jawabreh and et.al., 2018).
Furthermore, there are varied factors available in the business world that may affect
process of menu planning and designing. For instance, availability of cooking equipment within
chosen Food and Beverage outlet, allows the menu planner to plan a list of food, which may
prepare easily by using each piece of equipment. While, lack of equipment accessibility put
negative impact on planning and menu design act. Without having a set of cooking tools, menu
planner is unable to add favourite dish of people in menu.
Impact that customers requirements have upon menu planning-
Diabetic patents always prefer to purchase sugar free products. Their diabetic diets in
form of requirement put positive impact on menu planning and designing procedure of Refectory
Kitchen & Terrace restaurant. As it allow planner to make a plan in which sugar free products for

these types of guests are specially mentioned. Furthermore, changes in this kind of requirement
effect negatively upon planning and designing menu. It drives the attention of planner to recreate
a whole menu, which is not possible to do in short term period as it requires a lot of time.
Another requirement of customers is better flavour that also put positive impact on menu
planning and design, in term of making a list in which all the delicious and flavour full items are
mentioned.
Conclusion and suggestions for meeting trends in consumers and business requirements for
Refectory Kitchen & Terrace restaurant
From above discussion, it has been concluded that each menu has satisfied the needs of
customers and fulfilled the expectations of venture by following principles of menu planning and
designing. Moreover, in order to retain potential guest's and satisfy their requirement, Refectory
Kitchen & Terrace restaurant will consider and then adopt suitable recommendations, which is
also beneficial for its venture.
Recommendations-
 Veganism is current market trend that most of the people in recent time has been
followed and also suggest other to do the same (Aleixo and et.al., 2021). Restaurant
should consider this trend in customer while planning a menu in which few vegan items
will be mentioned. In order to meet this requirement, the firm must conduct research
which is quite important in terms of collecting data. The information is related to a vegan
product that people buy in bulk.
 Zero waste is another trend in consumers that chosen company should meet by planning a
menu in which limited but favourite food items will be mentioned by chief according to
guest's needs (Rajadesingu and et.al., 2021).
 Moreover, each organization want to build a team of experience and talented workers at
workplace. Refectory Kitchen & Terrace restaurant must meet this requirement or need
by hiring local people because they are able to understand what customers like the most
in the context of Food items.
 Organization should purchase all the important and useful equipments which enables
chief to prepare a meal according to trend and preferences of customers. High
accessibility of equipments in Kitchen area, provide benefits to company in term of
increasing overall productivity and efficiency of restaurant workers.

Detailed plan for one menu, supported by investigation, key performance indicators and justified
solutions in context of specific issue that can occur
In recent time, many people because of several reasons such as dietary habit, lifestyle
changes, health concerns and market trends, changed the way of consuming food. The most
leading trend that customers follow in today's period is veganism. This trend provides a lot of
benefits to individual in term of making their health better, reducing obesity and boosting
immune system, which get affected due to COVID-19. Here, a detailed plan for à la carte menu
is based on above research. It encompasses varied stages that are mentioned below-
Target market-
In order to prepare a perfect menu, Refectory Kitchen & Terrace restaurant target specific
group of consumers. It is quite important for company because it helps to plan a menu in which
each item is mention according to guest's.
Market research-
Without conducting market research, organization is unable to plan a menu (Liu and Lee,
2018). It provides benefits to firm in term of determining and collecting data about key
consumer’s trends. This data, permit executive chief to plan a menu in which trending food items
such as vegan snacks will be mentioned.
Coordination with suppliers-
In order to design and plan profitable menu, restaurant coordinate and collaborate with
suppliers that supply fresh fruits, vegetables etc. without using any chemical to grow foods items
quickly. By conducting ethical business practices with suppliers, company may prepare a menu
which help to gain attention of customers and increase satisfactory level of existing one.
Preparing list of grocery items-
After completing all the important phases, now it's time to prepare list of grocery items
that support to plan a menu. It helps enhance customer satisfaction and increase profits margin of
Refectory Kitchen & Terrace restaurant.
Setting price-
Without setting price in context of each item, organizations are not able to plan a menu.
Price is one of the most essential components that help to retain customers, fulfil business need
and attract new guest's.
Key performance indicators used to measure success-

The accessibility of key performance indicators (KPIs) allow management of Refectory
Kitchen & Terrace restaurant to measure the success of above menu plan (Musa, 2019). One of
the most common, tools or indicators that most of the organizations has been used to measure
project or task success is profitability. The gap between previous and current year profit margin
allow, organization to measure that its detailed menu plan is successful or not. After lunching a
new menu, company identify the profit level, which permit manager to determine the success
when profitability is increased. Furthermore, the most beneficial and easiest key performance
indicator that select food & beverage outlet may use to track and measure success is customer
rating scale. According to this indicator, firm measure its menu plan success by determining
consumer satisfactory rating which get higher beyond expectation.
Justified solutions for any issues that could occur-
Lack of skills and experience-
The biggest and most affected problem that could occur while planning and design
chosen menu is lack of skills and experience among staff member. In context of this issue,
organization should develop plan relate to employees training. It is one of the most effective and
useful methods that firm may use to enhance the skills of cooking staff. Without experience and
talented candidates, organization is not capable to plan a menu and design it in attractive manner,
which is important to create. Through training, restaurant manager will train all the employees
and allow them to gain knowledge about preparing a tasty dish.
Change in customer's needs-
Another issue that can occur and impact success of menu planning is changes in context
of consumer's demands. Due to social and economic factors, people change the way they
purchase products, which directly impact menu planning activity of Refectory Kitchen & Terrace
restaurant in negative manner. In regard to this problem, firm take excellent action in term of
continuously monitoring each activity in market, which enables company to handle a situation
when needs are changed.
TASK 2
Incorporated in PPT

CONCLUSION
By summing up above discussion, it has been summarized that Food and Beverages
companies successfully managed its business and satisfied customers by preparing a menu
according to needs of each guest's. By preparing a perfect menu, organization has increased its
customer base, profitability, productivity and generated revenue even better than last few months
or years. Furthermore, it has been identified that by considering the current market trends and
gathering key information about these, company has successfully retained their potential
consumers for longer duration. Skilled, experienced, talented and knowledgeable employees by
preparing a tasty and healthy meal has fulfilled the requirements of business. Moreover, from
above analysis it has been concluded that by adding vegan food items in menu and providing
these goods, restaurant has built its strong brand image in market. By using revenue per client as
KPIs and considering gap between profits margin, firm has determined and measured the success
of their menu.

REFERENCES
Books and journals
Aleixo, M.G. and et.al., 2021. Using Twitter® as source of information for dietary market
research: a study on veganism and plant‐based diets. International Journal of Food
Science & Technology. 56(1). pp.61-68.
Edwards, J.S., 2020. An Overview of the Foodservice Industry. Handbook of Eating and
Drinking: Interdisciplinary Perspectives. pp.983-1006.
Jawabreh, O. and et.al., 2018. The impact of menus on the customer satisfaction in restaurants
classified in Aqaba special economic zone authority (ASEZA). Journal of Tourism,
Hospitality and Sports. 33. pp.29-39.
Liu, P. and Lee, Y.M., 2018. An investigation of consumers’ perception of food safety in the
restaurants. International Journal of Hospitality Management. 73. pp.29-35.
Musa, M., 2019. An Analysis of Quality Assurance Key Performance Indicators in Research in
Ugandan Universities. International journal of instruction. 12(1). pp.1567-1584.
Nazlan, N.H. and et.al., 2018. The influence of scarcity cues and price bundling on menu item
selection. Journal of foodservice business research. 21(4). pp.420-439.
Rajadesingu, S and et.al., 2021. Modern society and zero waste tools. In Concepts of Advanced
Zero Waste Tools (pp. 181-213). Elsevier.
Saulais, L. and et.al., 2019. When are “Dish of the Day” nudges most effective to increase
vegetable selection?. Food Policy. 85. pp.15-27.
Turnwald, B. P. and et.al., 2020. Five-star prices, appealing healthy item descriptions?
Expensive restaurants’ descriptive menu language. Health Psychology. 39(11). p.975.
Online
Top 5 Key Performance Indicators. 2021. [ONLINE]. Available through:
<https://fit-pro.com/article-4227-Top-5-Key-Performance-Indicators-(KPIs).html>