Menu Development, Planning and Design

This document discusses the principles of menu planning and design to meet customer and business requirements. It explores the factors that need to be considered when costing and pricing menus and provides examples of costed and priced menus. The document also includes a realistic plan to develop a menu that meets customer and business requirements and maximizes profitability. Finally, it discusses the testing and evaluation of the menu produced.

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Principles of menu planning and design to meet customer and business requirements.......1
P2. Customer and business requirements which need to be fulfilled to maximise profits..........1
TASK 2............................................................................................................................................1
P3. Key consideration which ned to be taken into account when costing and pricing menus....1
P4. Produce accurately costed and priced menus to meet a range of customer requirements....2
TASK 3............................................................................................................................................3
P5. Produce a realistic plan to develop a menu which meets customer and business
requirements................................................................................................................................3
P6. Produce a menu which meets customer and business requirements to maximise
profitability..................................................................................................................................4
TASK 4............................................................................................................................................5
P7. Test and evaluate the menu produced...................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................5
.........................................................................................................................................................5

INTRODUCTION
Menu planning refers to the process of designing of food items that are provided by a
hotel and restaurant to its consumers as per their needs and requirements. It is an crucial way to
assure that the company prepare and provide healthy and nutritional meal to its target audiences
with variety of food products. During the time of menu designing, the decision is mostly taken
within a team which consists group owner, administration, kitchen administrator and cafe. This
report is supported to Pasco Cafe which is situated on a busy street among corporate offices and
railway station. Now the owners of the cafe have decided to design new menu to meet consumer
requirements and meet their desires. Further, will explain about improvement and evaluation of
achievement of business needs.
TASK 1
P1. Principles of menu planning and design to meet customer and business requirements
The Menu planning is a process where decision is made on what customer what to eat for
the each meal, this include the main dishes, side dishes and different types of the desserts. The
aim principle of menu planning is that how many meals are to be planned so that they can be
served to the audience to the on demand in the hotel and resultants. Here manager make sure
that daily activities are planned in advance so that all the task can be completed in the effective
ways. The important part of the menu planning is knowing the what kind of foods need to be
prepared in the operations management levels so that menu on demand for the audience . The
manager of the Pasco cafe ,needs to develop and designs the appropriates menu for the its
customer so that their business can go on for long time. It is duty of the manager to make
changes in the menu from time to time to attach the new customer and leader needs to compare
the various menu designed so that impressive menu can be presented to the target customer so
that number of customer can be increased for the cafe which will further lead increase the profits
for the owner of the cafe. The good menu include the various meals such as starting from the
breakfast to lunch to diner the snacks in the tea time and on the demand of the customer . The
menu are design to meet the need of the customer at the different timing and meets the
requirements of business so that customer can have their meals and cafe can earn the profits in
the present and as well as in the coming years and attach the more customer towards the cafe .

P2. Customer and business requirements which need to be fulfilled to maximise profits
The manager of the cafe focus on the meeting the needs of the customer as well as of the
business requirements so that more customer can be attach to the cafe and retain the existing
customer . From the business point of view, the successful business needs to have proper
function of its main activities which is to provide the meal on the demand of the customer so
that business can earn the profits by increasing the number of the customer from time to time.
The cafe can make profits if they have enough number of customer as this will increase the
orders in the cafe and lead to make more profits by providing good meals to the customer. The
profits can be maximising the giving that customer wants with the best quality and presentable
ways. The appropriate menu helps in achieving the goals and objective of the cafe and which
are provided by giving the food and beverages which are needs of the customer. As the
customer taste and preference keeps on changing according to the trends in the market and
customer wants to try out different cuisine and wants the good presentation of the food on the
table. The manager of the cafe have to meet the requirements of the customer to gain the market
share in the target market and focus on expanding and growing the business to the next levels.
The profit can be increase by the owner of the cafe if manager makes effective strategies to
have attracted menu for the customer , as young customer can be a best audience for the
company to as they visit the cafe more offen then the any another customer. The cafe can earn
more profits by improving the décor of the cafe from time to time as it helps in attaching the
more customer and tries different types of meals by the customer and which keeps them coming
back to the cafe with their friends and family.
TASK 2
Covered in to PPT
TASK 3
P5. Produce a realistic plan to develop a menu which meets customer and business requirements
During the time of designing a menu, cafe should determine new factor that capable to
fulfil the demands and necessities of customers. To minimise the extent of rivalry from existing
marketplace, Pasco cafe should offer healthy and quality meal and food items to achieve aims
and goals in effective manner. As per it, there are some factors and elements that are mentioned
as blow:

Ingredients and raw material- The menu define the brand and growth so it can be
complex for Pasco Cafe to chose fresh and pure ingredients to improve buying behaviour and
find out the mode to reduce wastage. Cafe should be assure that which nutritional flavour must
be added to develop the quality of cafe and food items in improved manner.
Selection of suppliers- It is another crucial component that can be include by cafe during
the time of menu designing as to improve and business enlargement. Pasco Cafe must identify
providers who can provide raw material on time so that firm can manufacture and prepare food
items timely and serve its potential clients. Thus, it assist the firm to improve the forms of
quantity and suppliers can supply material as per season.
Budget requirement- Fro designing a better plan, it I important for each cafe to devise
good planning of budget to attain its business objectives in effective manner. The finance
division of Pasco Cafe must focus on budget and utilise effective resources to prepare food items
so that they can fulfil the needs and demands of customers in effective way b y offering food
items as per their taste.
Meet legitimate need- During the time of menu creation, company has to focus on legal
need and follow all the laws of food industry to remove and reduce any type of threat and
complexity which is accessible at existing market. In Pasco Cafe, the administration must ensure
towards laws and legislations and consider them for effective running of business This legal
requirement include manpower wages, safety and security, quality of food products and services.
P6. Produce a menu which meets customer and business requirements to maximise profitability
Everyday Menu:
Pasco Cafe
Food menu Beverages menu
 Tuna Sandwich
 Ham sandwich
 Salad
 Cheese sandwich
 Crisp
 Veg. Lasagne
£11.95
£10.95
£06.95
£10.95
£14.95
£12.95
 Cappuccino
 Cafe Latte
 Espresso
 Hot Chocolate
 Tea
 Cafe frappé
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45

 Veg Burger £15.95  Cold Coffee £6.95
Conference Menu:
Pasco Cafe
Buffet Option
 Selecting different burgers and chips.............................£6.95 Choosing various sandwich and chips...........................£8.95
Option A Selecting of sandwich and open rolls, home made sausage rolls, and have wide variety
of savouries..................................................................£13.00
Option B Cassoulet, Beef Bourguignon, chocolate souffle, Flamiche and Fresh mixed leaf
pork............................................................................£15.95.
Option C Fresh salad of mix vegetables, carved beef, Slice of Finest Pork Pie, Carved Gammon
Platter, Coleslaw Salad, Selection of Pickles & Savouries, Chinese Spare
Ribs..........................................................................£18.95
£ (per person)
TASK 4
P7. Test and evaluate the menu produced
After the menu is planned by the manger and by the senior manager , such menu are
tested in the target market place so that needful changes can be made in the menu on time. The
company can be use various tools to examine whether their menu is according to the needs of the
customer in the market. To test the menu produced , the manager can make various technique to
examine the produce menu , some of the ways the company can use to examine the menu are
discussed as follows:
Feedback from the customer: It is easiest way to test the menu produced by the
manager as customer are the audience for the company so they can tell any changes needs to be

done in the menu and make effective menu for the customer. The customer can give more
innovative ideas for having the great meal for the different time period and they can also suggest
any changes to be made in the menu to make it look attracting to that audience.
Key performance indicators: The company can some key indicators to measure the
efficiency of the menu in the marketplace. The dishes needs to have good taste to pass the
minim requirements of the foods and beverages in the market. Before the meals is introduce to
the customer the it has to go thought the various test based on the taste and and originality of the
food must be perfect to the needs of the customer . The company must have used such indicators
to test where their food is passed by the health department of the state so that it food are health
for the customer and manager evaluate the product and services on the base of completive in the
environment so that they can attach the more number of audience and can make profits in the
market and retain the existing customer for the longer period of time.
CONCLUSION
This has been summarised from above define content that menu designing is an effective
activity of a restaurant and cafe because it help in growth and success of a food company. During
the time of creating a menu, the management of the company consider the needs and demand of
customers because they are changing as per the season. At the time of designing menu,
administration should include different factor like availability of supplier, raw material budget
and legal needs etc. The company should design a good menu because it help in minimising the
competition form the existing marketplace.

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