Menu Planning and Design for Customer and Business Requirements

This document discusses the principles of menu planning and design to meet customer and business requirements. It also explores key considerations for costing and pricing menus and provides a realistic plan to develop a menu that increases profitability. The document includes examples of costed and priced menus and offers insights into 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

customer as this create larger customer base for the company. So the manager of Pasco cafe have
to hire skill employees to achieve desire aims and objectives effectively.
Conduct market survey: Due to tuff competition present in the market so in this case
cafe as well as restaurant have to identify the needs and wants as to capture large market share
effectively. In regards of Pasco cafe the this is essential for the administration to conduct proper
research and survey which reduce risk and uncertainty present in the market.
Follow rules and regulation: Pasco cafe have to follow all the rules which comes under
food and safety act. As this is vital for all the restaurant to take all the safety measures to avoid
all kind of theft and risk present in the market. There are define set of regulation which are
formed by the government which allow smooth functioning of cafe.
TASK 2
P3. Determine the key considerations which need to be taken when costing and pricing the
menus
Pricing plays an vital role in increasing the profit and also increase the sales to achieve
desire aims and objectives effectively. As there are different values and constraint present in the
developing cost for the menu in order to attract large number of customer (Lai and Peng 2020).
Some constraint effect the business as per the need and requirement so cafe have to focus on
such factor to increase the profitability. Here are some constraint which are explained briefly
down below:
Business structure and policies: As there are different structure and policies which help
in achieving desire aims and objectives effectively. For the Pasco cafe there must be proper
structure and system as this increase the productivity of the firm. Along with this firm have
responsibility to take part in corporates social responsibility for the upliftment of the society.
Competitors: This is the key factor which must be kept in mind to accomplish the desire
goals and objectives effectively. There are different competitors present in the market so the
Pasco cafe have to implement new policies and structure as to reduce the rivals from the market.
Apart from this company must bring down the cost as to capture large market share effectively.
P4. Produce costed and priced menus to meet a range of customer requirements
A B C D E F G H I J

Menu Item
Total
Sold
Menu
Price
Porti
on
Cost
Food
Cost
%
Porti
on
C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M. C.M.%
Ham Sandwich 12 £10.95 £2.75
25.00
%
£8.2
0 £131.40 £33.00 £98.40 24.00%
Tuna Sandwich 8 £11.95 £4.25
36.00
%
£7.7
0 £95.60 £34.00 £61.60 15.00%
Salad 10 £6.95 £3.75
31.00
%
£8.2
0 £69.5 £21.5 £48 20.00%
Cheese
Sandwich 5 £10.95 £3.50
32.00
%
£7.4
5 £54.75 £17.5 £37.25 9.00%
Crisps 4 £14.95 £5.25
35.00
%
£9.7
0 £59.80 £21.00 £38.80 9.00%
Veg. Lasagne 6 £12.95 £4.00
31.00
%
£8.9
5 £77.70 £24.00 £53.70 13.00%
Non veg.
Lasagne
Veg Burger 5 £15.95 £7.25
45.00
%
£8.7
0 £79.75 36.25 £43.50 10.00%
Totals 50 £568.5 £151 £337.75
Item
Total
Sold
Menu
Price
Porti
on
Cost
Food
Cost
%
Porti
on
C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M. C.M.%
Cappuccino 31 £6.75 £1.93
28.59
%
£4.8
2 £59.83
£209.2
5 £149.42 4.63%
Cafe Latte 211 £6.75 £1.72
25.48
%
£5.0
3 £362.92
£1,424
.25
£1,061.3
3 31.54%
Espresso 71 £6.95 £1.53 22.01 £5.4 £108.63 £493.4 £384.82 10.61%

% 3 5
Hot Chocolate 19 £7.50 £2.23
29.73
%
£5.2
7 £42.37
£142.5
0 £100.13 2.84%
Tea 78 £5.95 £1.55
26.05
%
£4.4
0 £120.90
£464.1
0 £343.20 11.66%
Cafe frappé 129 £6.45 £1.68
26.05
%
£4.7
7 £216.72
£832.0
5 £615.33 19.28%
Cold Coffee 130 £6.95 £1.76
25.32
%
£5.1
9 £228.80
£903.5
0 £674.70 19.43%
Total 669
ACM
=
£4.9
8
£1,140.
70
£4,469
.10
£3,328.9
3
100.00
%
TASK 3
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability
In order to create new business company have to focus on meeting the end requirement
of the people. There are different competitors present in the market so the Pasco cafe have to
provide high quality product and service to increase the market share and profitability in the well
define manner. There are some factor which are explained down below in detail manner:
Allocation of budget: In order to create a plan there must be proper planing of budget
and other resources to fulfil the need and requirement of the firm effectively. Here the financial
department of Pasco cafe have to develop effective strategies and allocated the resources as per
the need and wants of the firm.
Selection of items: Menu plays an vital role in cafe as it is consider as the face of
business. So this is important for the Pasco cafe to choose different items which able to attract
large number of customer in the well define manner. Restaurant as well as cafe have to
improvise there product and service as per the trend to create larger customer base.
Vendor selection: There must be proper selection of supplier which help in timely and
fast delivery of product and services effectively. In the context of Pasco cafe the operation
department have to choose right vendor to provide raw material timely. This help in increasing
the service which allow to develop brand image effectively.

Create market plan: Market plan is essential for the firm to develop effective plan and
to carry forward the strategies effectively. For the Pasco cafe the management have focus on the
market and target the right audience which increase the current positioning of the firm. Apart
from this cafe must take proper feedback as make changes to improve the experience of the firm
effectively.
P6. Develop a menu which meets customer and business requirements to increase profitability
Everyday Menu:
Pasco Cafe
Food menu Beverages menu
 Tuna Sandwich
 Ham sandwich
 Salad
 Cheese sandwich
 Crisp
 Veg. Lasagne
 Veg Burger
£11.95
£10.95
£06.95
£10.95
£14.95
£12.95
£15.95
 Cappuccino
 Cafe Latte
 Espresso
 Hot Chocolate
 Tea
 Cafe frappé
 Cold Coffee
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£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)
P7. Test and evaluate the produced menu
When the menu is created by the restaurant this is vital for the firm have to use unique
method to attract more customer in the limited time frame (Bsang, Zhen and Zhang 2020). There
are different factor which tend to increase the value and positioning of the firm to achieve desire
aims and goal effectively. This is most important for the company to make improvise the plan
and make sure to achieve desire aims and objectives effectively. Here are some of tool and
techniques which are explained briefly down below in detail manner:
Guest feedback: The main purpose behind taking feedback is to figure out the area of
improvement and make sure to provide better product as well as service to achieve desire aims
and objectives effectively. As this is most effective method through which cafe can provide
better quality product and service to achieve desire aims and objectives in the well define
manner. This is consider as the essential method through which the firm can increase there sales
and market value effectively. Management have to take proper feedback with the help of
questionnaire and make alternation and redesign menu for betterment and growth.
Create Key performance factor: These are the factor which is used by the cafe and as
well as restaurant to analyse the market and market effectively. Along with this company have to
introduce new product and service which tend to attract larger audience in the well define
manner. Hence this create a sustainable business model for the company for the longer time
period.
CONCLUSION
As per the above stated report this has been figure out that menu development is essential
as this provide competitive edge for the company. Along with this there is different kinds of
menu to attract the larger number of customer in the well define manner. Apart from this, firm
have to develop proper legal requirement for the smooth functioning of cafe. There must be
proper planning and strategies to carry forward the business strategies effectively.

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