Menu Planning and Design for Customer and Business Requirements

MENU
DEVELOPMENT,
PLANNING AND
DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1. Examine the principles of menu planning and design to meet customer and business
requirements................................................................................................................................3
TASK 2............................................................................................................................................6
P3. Determine the key considerations which need to be taken when costing and pricing the
menus..........................................................................................................................................6
P4. Produce costed and priced menus to meet a range of customer requirements......................6
TASK 3............................................................................................................................................7
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability..................................................................................................................................7
P6. Develop a menu which meets customer and business requirements to increase profitability
.....................................................................................................................................................8
P7. Test and evaluate the produced menu...................................................................................9
REFERENCES..............................................................................................................................11

INTRODUCTION
Menu planning is the method in which each hotel as well as cafe offer different kind of
dish, meals and other products effectively. Hence while developing developing, price as it plays
vital role in keeping competition in mind (Cocco and et., al., 2020). The hotel staff must discuss
the menu and make sure that each and every bring out new ideas as to attract more customers.
The present report is based upon Pasco cafe which is situated in the busy street near railway
station. Recently the owner have designed to meet the customer requirement effectively. At last
this report consist about the development and evaluation of the business meet.
TASK 1
P1. Examine the principles of menu planning and design to meet customer and business
requirements
Principles of menu planning:
Menu planning consist of different balance diet and have other nutritional qualities and
different varieties which have various taste and preferences as per the customer needs and wants.
Menu is the form of communication channel which comes under hotel and provide offering. The
main principles of menu are describe below:
 In the menu dessert must be included after serving food which tend to increase the need
and demand of the product effectively.
 While developing menu and dish must clear and printed cleanly to attract large customer
easily.
 The must be proper design of menu which consist of proper symbol and icons which help
to draw attention as to earn more profit.
 Menu must avoid less generic term as this create less confusion before understanding the
things effectively.
Testing various types of menus:
À la carte: This refers to the ordering of food from the menu in the restaurant and it
oppose to the table where the set menu is offered to guest. In this kind of menu the individual
dish is order and it include side which are offered separately. For the Pasco cafe the management
can have to classified the different things and divide them on the basis of Breakfast,
lunch ,brunch and dinner.

Table d'hôte: In the hotel terminology the menu where the multi course meals with only
few choices are charged at the fixed total price. There are different menu which are called Prix
price and in such menu the customer can order any kind of these product separately priced menu
effectively. In other words this mean Host the table and for the Pasco cafe they create menu as
per the need and want.
Menu planning constraints:
There are different kind of constraint which is used during creating menu for the guest.
This is crucial for the Pasco cafe to develop such kind of menu which need to be offer wide
variety of food as per the taste and preferences. As nowadays customer have become more
health conscious as cafe have bring different menu which have nutritional and health diet.
P2. Determine the customer and business requirements which need to be fulfilled to increase the
profits for various menus
Requirements of Customers:
Greeting service: In cafe or hospitality sector greeting customer plays an essential role
to achieve desire aims and objectives effectively(Choi, 2020). Along with this it create better
impression in the minds of customer which tend to increase sales and profitability effectively. In
the context of Pasco cafe the management have to greet employees as to improve the sales and
experience of the guest.
Timely service: In this busy world the customer do not have time so this cafe must
provide timely service which create huge market and profitability for the company. For the Pasco
cafe the management have to figure out unique method to serve the customer as per the order to
create better impression on the minds of guest.
Hospitality: The customer should feel valued from the moment as they enter in the cafe
or restaurant till the leave the cafe. They should provide high end services to make better
experience for the customer. In the context of Pasco cafe the management have to provide proper
training regarding the hospitality service and provide customer personal space which makes
comfortable environment.
Requirements of Business:
Skill workforce: This is essential for the business to have skill employees to achieve
desire aims and objectives of the company. As skill workers provide effective service to