Menu Development: Planning and Design

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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