Menu Development, Planning and Design

Menu Development,
Planning and Design

Contents
INTRODUCTION.....................................................................................................................................3
LO 1............................................................................................................................................................3
P1 Principles of menu planning and design to meet customer and business requirements for a range of
different menus........................................................................................................................................3
P2 Customer and Business requirements that need to be fulfilled in order to maximize profits..............4
LO 2............................................................................................................................................................5
(Covered in PPT).....................................................................................................................................5
LO 3............................................................................................................................................................5
P5 Realistic plan to develop a menu in order to maximize the profitability of the chosen organization. .5
P6 Menu..................................................................................................................................................5
P7 Testing and Evaluation of the above Menu........................................................................................7
CONCLUSION..........................................................................................................................................8
REFERENCES..........................................................................................................................................9

INTRODUCTION
A menu plays a crucial role in letting the customers know what food dishes are offered by
a café or a restaurant. Menu Development and Planning is a process wherein the owner or
management of a restaurant decide what food dishes and how much quantity of the same will be
offered to the customers (Alexander, 2016). The owner of Pasco café wants of plan and design a
menu for a café, that is located on a busy high street and has regular customers visiting it. The
owner wants to revise the menu in order to attract more customers. This report examines the
different principles of menu planning and design. It also explains various customer and business
requirements that have to be fulfilled in order to increase profits. A realistic plan to develop a
menu that meets both customer as well as business requirements is also included.
LO 1
P1 Principles of menu planning and design to meet customer and business requirements for a
range of different menus
Menu Planning can be defined as the process of making the list of all the food items that
will be served in a particular meal. Different menu planning and design principles are explained
below –
Variety of dishes – While planning and designing a menu, different varieties of dishes
should be included and should not be restricted to traditional dishes (The 6 Basic Principles of
Diet Planning, 2020). The menu should be creative ad innovative so that greater number of
people are attracted to visit the café.
Nutritional Density – Foods having the most nutrients and least amounts of calories
should be included in the menu. Planning and designing a menu that is nutritionally balanced
will promote a healthy diet.
These are some of the important principles of menu planning that should be taken into
account while developing a menu (VanTassel-Baska and Baska, 2019). There are several types
of menus which can be trial ad tested either through limited-time offers or even questionnaires.
Types of menus