Menu Development, Planning and Design

Menu Development,
Planning and Design

Table of content
 Introduction
 Principles of menu planning
 Types of menus
 Menus planning constraints
 Customers requirements
 Business requirements
 Customers and business requirements which have impacted their design
 How customers and business requirements impact the design of a broad range of menus
 Conclusion
 References

INTRODUCTION
The menu development is the process which follow the agreeable and
proactive plan of the items that they offer to the customers. This help
the restaurants in knowing the preferences of the customers and provide
their services accordingly. This help the restaurants in increasing their
profit and brand image which bring more customers to them.

Principles of menu planning
The customers require quality and nutrient so the restaurants are needed to develop a
menu in accordance with the requirement of the customers. Therefore, there are the
principle which are made to improve the quality of a meal and provide energy in
order to satisfy the customers. The principles that are needed to be followed are
outlined below:
Adequacy: The meals should provide enough energy, micronutrients, micro nutrients
and fluid which enable the body to function properly and support long life health.
Thus, meal should consist of the nutrients that are required to meet the needs of
healthy people and support the physical activity as well.