Menu Development: Planning and Design

This report discusses menu development, planning, and design in the food service industry. It covers different types of menus, principles of menu planning, and the impact of customer and business requirements. It provides recommendations for meeting customer trends and business goals. The report also includes a detailed plan for an A La Carte menu and key performance indicators for measuring success.

Menu development,
Planning and design

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
SCENARIO 1...................................................................................................................................1
Overview of at least three different types of menu and introducing principles .........................1
Explaining how different type of menu meet customer's demand..............................................2
Discussion and analyzing the impact of customer and business requirements on planning and
design of the menus. ...................................................................................................................2
Recommendations for meeting the trend in customer requirements and business requirements
of organization. ..........................................................................................................................4
Planning for an A La Carte menu by supporting research and key performance indicators.......4
SCENARIO 2...................................................................................................................................6
Menu Costing and Pricing ..........................................................................................................6
Key considerations when costing and pricing the menus...........................................................9
CONCLUSION .............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
The importance of menu to a food service operation cannot be emphasized too often.
Thus, menu is also called 'the driver' of a food service operation. The study will highlight the
significance of menu within a restaurants and how it attracts the customers. The chosen
restaurant for this report is The Sheffield Tap, offers range of products with simple and elegant
ambiance. The study will describe different types of menu along with its principles of planning
and designing. Further, report will also analyze the impact of menu designing upon the customer
and business requirements. It also recommends ways to meet the trend in customer so that it
support business to enhance its brand. Lastly, report will provide a detailed plan for one of the
menu with Key performance indicator (KPI) to measure the success and also justified solutions
for any problem, if occur.
SCENARIO 1
Overview of at least three different types of menu and introducing principles
There are different types of menu which are offered by the companies and some of them are as
mentioned below:
A La Carte: It is one of the most common type of menu through which customers order
dishes for themselves from a menu of a restaurant. Therefore, different prices are defined for
each course. Also, individual have to wait for longer time as dishes are cooked. Further, dishes
are more expensive than the food items of table (Morgenbesser, 2020). For example, customer
may order few appetizers instead of main course.
Set menus: It is a fixed menu with few options as well as defined prices. It is also known
as a fixed menu and used by many restaurants within UK. The restaurants followed this type of
menu for large function banquets.
Table d'hôt: In this, restaurants served complete meal with a fixed price but offered little
choice of dishes. Therefore, restaurants who offered such type of menu ensure that there will be
minimum wastage of food and easy food operations. The major difference between this menu
with A La Carte is such that it offers food products with limited options.
Principles of planning menu
 Color: While planning a menu, make sure to use combination of colors that helps to
attract range of customers towards it. A good practice is to include at least two different
color for each meal that assist to grab attention of customers.
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 Lifestyle choice: While designing a menu, make sure to considered life style choices and
add the products accordingly. For that, include a variety of food that encourage people to
visit a restaurant frequently (Kerins and et.al., 2020). Also, menu does not only help to
ensure adequate nutrient intake but also keep menu interesting and appealing.
 Strive for balance: The offered product within menu should contain important nutrient
which includes protein, carbohydrate, fiber and vitamins. Thus, it should also include
flavors but ensure that food does not too spicy or too bland.
 Eye catching: During planning and presenting food, make sure that food look inviting
and enticing in order to encourage customer consumption.
 Cost: Before planning, ensure about price of each meal because it should not be too high
or low. Also research on competitor's pricing style and then add accordingly.
Explaining how different type of menu meet customer's demand
Food and beverage industry is a fast paced industry and always comply with trends and
innovation. Thus, restaurants designed menus in order to meet the changing requirement of
customers. In UK, most of the individuals are obese and that is why, they shift towards healthy
eating with complete meal, along with this, they prefer to buy local. By considering these
aspects, restaurants designed their menu which in turn enhance the business performance in the
term of profitability (Sabadosh, 2019). Moreover, customer considered price i.e. how much a
business charges for a product. They want a fair price when purchasing a product. Thus, if
restaurant provide moderate or low rate of products then it assists to grab attention of many
customers towards it. Also, choices are very important while designing a menu and business
have a range of product and service that suit to different group of customer. Therefore, once the
menu planned, ensure that it met the customer's demand effectively, otherwise it cause opposite
impact upon business performance.
Discussion and analyzing the impact of customer and business requirements on planning and
design of the menus.
Menu planning includes planning, balance, aesthetics, nutritional quality and the variety,
texture, shapes, flavors and the size of food. Personnel available and equipment existing to
produce and for serving menu are important consideration in planning. Along with these
considerations, food manager has to also account for production, costs and management issues.
The primary consideration for the preparation of menu is customer and business requirements. It
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must meet the objectives of both the customers and the organization. The two main factors
influencing planning of menu are customer satisfaction and the management decisions. The
areas needs to be considered in planning the menus (Jawabreh and et.al., 2018). Menu cannot be
prepared without considering requirement of customer and satisfaction and objective of
management from the business. Menus having items which could not be produced at acceptable
cost would put operations of firm out of the business and will drive non commercial operations
into red.
Customer Satisfaction
Firm must know the customer requirements as they are key to planning as well as
designing of the menus. Management has to consider customer perspective when deciding about
the menu. Customers have specific preferences for certain foods and the combination of
different food from the growing experiences. Firms have to identify the target customer for
whom they will serve and whose needs they aim to satisfy. Based on target customers they have
to plan for menu. They have to identify requirements of customers in that specific field and
current trends in market (Jeong and Jang, 2019). Market research is very essential for
identifying customer needs and requirements to plan the menu regarding what will be served and
how it will satisfy their needs. It must keep socio-cultural background as well food preferences
and habits of customers while planning the menus. If menu does not meet customer requirement
and expectation it will not meet the business objectives.
Business Requirements
Menus are prepared considering the objective of management and goals of business.
Business requirements regarding food costs and the budgetary goals of food service operations
have to be considered as they have cannot provide food that are not within their range and
budget. Production capacity of firm, availability of equipment and personnel highly influence
the planning of menu. For example they cannot provide menu which could not be produced by
available chef. These things need to be considered by menu creator. The types of services which
can be provided for food, availability of materials required for its planning (Wang, 2021). The
management considers the perspective of business and of earning profit while the customers
consider satisfaction. Business needs to consider various factors such as costs as increase in
costs for benefiting the customer will reduce the profit margins. Managers also consider cross
utilization of the products which means use of food products in number of manner. The business
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requirements have high highly influence over preparation of menu. This has to be prepared
considering the requirement of both customers and business.
Recommendations for meeting the trend in customer requirements and business requirements of
organization.
It is essential for the restaurant to prepare menus that satisfy both customer requirements
and business requirements at the same time. Food industry keeps on changing continuously and
is very important for restaurants to be highly updated with the current trends and scenarios that
meet the customer requirements. Restaurant are required to research about the ongoing customer
trends and preferences from journals, newspapers, social media and such other platforms so that
they could prepare menus meeting customer requirements (Chen and et.al., 2018). Nowadays
people are looking for more healthy foods and diet foods that do not affect their health. Menu
creators have to include foods that are healthy and nutritional that helps in staying fit. There are
food allergens that affect people at common that needs to be kept in mind and to ensure that they
are not included in menu. In all the trends customer requires better prices, quality products, the
different choices made and that are available conveniently. The business along with customer
requirements has to consider that it has experienced staff, equipment and staff available,
viability of preparation time and the kitchen limits to create the menu. It must create menus that
is viable and feasible with for restaurant taking cost constraints. It must earn sufficient profits on
the business for which it has to assess different suppliers that provide materials at reduced prices
equipment that make food faster. It has to ensure that it provides quality products at considerable
costs that meets the customer demand.
Planning for an A La Carte menu by supporting research and key performance indicators
Overview
Customer prefer new and innovative food products with healthy ingredients. As per the
research, it has been analyzed that after pandemic, majority of the customer prefer hygienic
restaurants, nutrient products and vegan food items. By considering current market trend, The
Sheffield Tap also design its own menu in which different variety of food products added that
helps to attract new customers.
Menu process
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 Select layout and color: It is the first step in which owner should select layout and
choose color that reflects restaurant brand. Always ensure that color must be eye
catching so that it preferred by customers.
 Select the food items: Make a list of food items which a restaurant is going to offered
and categorize them according to their heading (Kim, Sauerwald and Sukpatch, 2021).
Such that all cold and hot drink comes under beverage, separate page for complete meal
etc. Also, describe each dish along with its description which includes ingredients.
 Consider price: Based upon sales data of a restaurant, finalize the price of each product.
Also make sure to add profit margin of each product so that company do not bear any
loss.
 Add pictures: To make menu attractive, ensure to add pictures with description. Further,
chosen picture must be attractive so that it grabs attention of customers (How to develop
restaurant menu, 2019).
 Mock up fonts, margin, spacing: The selection of color should be light so that
customer may easily read the food items which restaurant offered. In this step, either hire
a menu designer or turn up menu templates so that its layout and margin will be
finalized.
 Proofread and finalize the design: At last, finalize the menu and proofread entire items
in order to identify mistakes, if any.
Key performance indicators
Sales: One of the most common and critical indicator that measure the success of a
restaurant. By considering last five year sales, The Sheffield Tap determine whether the sales
increases or decreases. On the other side, through break-even point quoted restaurant may also
measure sales volume required to make back an investment.
Customer satisfaction: Through feedback or getting reviews on social sites, restaurant
also identify whether their customers are satisfied with the offered food products (Escrig-
Olmedo and et.al, 2019). This in turn assist to examine the loopholes of a business, also by using
Customer Satisfaction Score, company identify the actual performance.
Solution for any problem that could occur
 Through indicator it is analyzed that the sales of The Sheffield Tap does not increase and
to enhance the same, it is recommended to use loyalty schemes that attract customers.
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 Further, it is also suggested to quoted restaurant to provide discount and special offers to
their customers. In this, regular menu items may come at a higher cost, but customers
take advantages of the same during week days (Park and et.al., 2018).
 Offer combo packages of food to their customers but ensure that it do not affect the
quality of offered items. This in turn attract many individuals and also leads to customer
satisfaction as well.
SCENARIO 2
(Covered in PPT)
CONCLUSION
It could be summarized from the above report that menu planning is an important task
which has to be prepared very appropriately. It requires the management to consider both the
customer expectations and business requirements. The menu prepared for business has to meet
the goals of business. Cost and pricing of the menu has to be planned very efficiently
considering all the factors such as materials, labor and energy costs. Cost and profit margin
ratios has to be analyzed carefully of the menu to determine that sufficient returns are generated.
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REFERENCES
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classified in Aqaba special economic zone authority (ASEZA). Journal of Tourism,
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