Menu Development, Planning and Design

This article discusses the principles of menu planning and design to meet customers and business requirements. It also provides recommendations for impacting the design of range of menus and production of a realistic menu plan that meets customer and business requirements. The article includes a case study of Vanderlyle, a UK-based restaurant, and its menu planning process.

Menu Development,
Planning and Design

TABLE OF CONTENT
PART 1............................................................................................................................................3
INTRODUCTION ..........................................................................................................................3
LO1 .................................................................................................................................................3
MAIN BODY...................................................................................................................................3
Principles of menu planning and design to meet customers and business requirements.............3
Customers and business requirements for maximization of profit..............................................4
Comparison and contrasting a range of different menus and business requirements..................6
Recommendations for impacting the design of range of menus..................................................6
LO3..................................................................................................................................................7
Production of a realistic menu plan that meets customer and business requirements.................7
Producing a menu........................................................................................................................9
Evaluating the menu produced...................................................................................................10
Meeting realistic objectives of menu.........................................................................................11
Recommendations for improvement..........................................................................................12
REFERENCES..............................................................................................................................13

PART 1
INTRODUCTION
Menu planning is the process which is useful for processing of making the list of
the food items that helps in serving the customers with the different types of food that
are, breakfast, lunch brunch and dinner. Vanderlyle is UK based restaurant which is a
very trendy restaurant with farm to table dishes which focuses on the vegetables, plus
seasonal tasting menus. In this project the investigation of how the menu are planned
and designed for meeting the customer and business requirements have been
explained. In this project the development of evaluation of menus for meeting the
customer and business requirements have been explained.
LO1
MAIN BODY
Principles of menu planning and design to meet customers and business requirements
Following are the principles of menu planning which help the business in meeting
the customer and business requirements,
Balance :
It is important for the menu of an organization to have balance in its food which it
serves. This is important for the organization to provide the balance in diet and also
balance to the different choices of food that the business provides the customers
(Blöcher and Alt, 2021).
Gender :

For the business it is also very important to consider the key differences between
the gender which affects the choices of the male and female preferences of food. Both
the genders have different choices and preferences and thus, the menu needs to
consist of both the options.
Race :
Menu planning needs to consider all the different kinds of race and culture which
defines the customers that are in the market. This allows the business to improve the
diversity of the organization with regard to its operations.
Religious belief :
The development of the menu should not represent a particular religion. It is also
important for the organization to plan the menu in such a way that they are not affecting
the religious belief of any customer that is out their (Kamal and et.al., 2021).
Medical requirements :
It is going to be very important for the restaurant to plan its operations in such a
way that it is also making sure that the business has proper practices which are related
to the growth of the medical experiences that provide the business both ethical viability
and growth.
Lifestyle choices :
The differences in the lifestyle choices of the customers also changes the choice
of food. This is the factor which impacts the business negatively. It can be said that the
growth of the business can be a increase with the influences in the menu of the various
lifestyle choices.
Costs ;
In order to make profit out of the practices of this organization it is very important
for the business to make sure that it is planning the menu consideration of the budget
and not exceeding the cost of production over the expectation of the business.
Customers and business requirements for maximization of profit
The customer requirements needed in the menu for maximization of profit are,
Current trends :
This restaurant has been very successful in utilizing the current trend for its
benefits. This has helped in improving the business for meeting the needs of the

customers. Some current trends include sustainability in the cooking operations (Liz
Martins, Henriques and Rocha, 2021).
Consumer preferences :
It is important for the menu to meet the consumer preferences and tastes as it
has the power of changing the ways in which the business conduct their activities
resulting in profitability.
Prices :
The charges of the business shows the product or service for the customers
wants and fair prices which is able to purchasing the product or service.
Quality :
It can be said that the quality of the food is considered to be the key factor which
determines how effective the business is towards maximization of profit through
operations (Huang and et.al., 2021).
The business requirements for which are important for the menu for the
maximization of the profit are,
Experience staff and training :
Having an experience staff and training can be considered to be the factor which
impacts the growth of the organization. This helps the restaurant to build a more
efficient work force that can not only keep consistency to the quality of the food but also
be the key factor towards the production and profit.
Equipments and facilities :
For the preparation of food in the restaurant it is very important for the business
to have all the necessary equipments which will be useful for preparation of the food.
Viability of food preparation :
In order to generate profit the business will need to have consistency towards its
operations which helps the business to bring effectiveness in the operations through a
fixed process of preparation of food.
Kitchen protocols :
There needs to be set rules and regulation for the business which are going to be
effective for the business in the management of the organizational operations. This
provides the business the growth it requires.

Comparison and contrasting a range of different menus and business requirements
Comparison between different menus
Different menus Contrasting on their range and business requirements
À la carte This is the menu in which the restaurant offers the
individual a choice of their products which are individually
priced dishes for each course. In this menu the consumer
can choose as little as they want.
Table d'hôte It is a menu which offers multi-course meal with multi-
options for each course at the fixed total of prices. This is
helpful for offering the specific meal which helps in
changing the reality.
Set menus In this menu the specific set of meals are present for being
chosen from and each meal is very similar to each other as
they have the four course of meal for offering alongside
other menus.
Specials These are menu types in which the restaurant provides
reduced priced fixed for the different combination of
dinners. It can also consist of special item which does not
appear in the print menu (Lins and et.al., 2021).
Functions This is the menu type which has only choices for the
signature types of the food options that provides the
business with the growth of the organization,
Special occasions These are menu which are prepared by the restaurant on
only the special occasions and thus have a theme to their
food on that particular day.
Recommendations for impacting the design of range of menus
The menu planning constraints are the factors which help the restaurant to be
effective in the management of the design that effects the growth of the menu planning.

The design of the menu is also affected with the help of the facility layout design of the
organization that affects the business. It is very important for the business to understand
that the availability of the different ingredients and equipments can be considered to be
the factor that influences the growth of the business with effective menu planning. For
creating even better impacts on the business it is very important for the organization to
make sure that the target market of the menu is also considered very effectively. This
will allow the organization in the establishment of the key seasonal dishes to offer the
customers. In this business the quality levels and costs are also very important for being
the key consideration for the menu to be used for the designing the range of menus.
LO3
Production of a realistic menu plan that meets customer and business requirements
Following points are going to be considered for the planning of realistic plan for
menu,
Market research :
First and foremost it will be very important for Vanderlyle to do the research of
the customers preferences and choices in the market. This will be the key factor for the
determination for the determination of the trends which influences the business decision
towards the preparation of the menu.
Courses :
For making the menu more effective towards meeting the requirements of the
customers it is very important for the organization to divide the menu into different
meals. This will provide the customers the usual pause in between the courses and the
parts of meals which they would like to order as per the timings and orders.
Prices :
The price of the menu needs to be a factor which needs to be meeting both the
requirements of customers and business. This is how the price in the menu planning is
needs to be very effective and as per the market (Schäffer and et.al., 2021).
Layout and design :
It is the flow and the layout of the menu of the restaurant which helps in including
the imagery use of tremendous impacts on the customers which helps in attracting the

customers. This is important for the restaurant for the manifestation of the product
selection and average prices.
Staffs :
For this restaurant it is very important to have the staff which can meet the
essential requirements of the menu. This helps the restaurant to keep the consistency in
the menu planning and also ensure the growth of the business with the help of
restaurant performance.
Equipment and facilities :
Menu planning also requires the organization to have certain equipments which
helps the business in the growth of the organization. Utilization of the proper
equipments helps the restaurant bring innovation to its services according to which the
menu can be planned.
Legal requirement :
The most important consideration of the menu planning is regarding the laws,
rules and regulation of the menu which are considered to change the menu. Thus, the
preparation of the menu needs to be according the planning of the organization.
Producing a menu

The above menu which has been prepared for Vanderlyle is a very balance
menu that has been prepared after the consideration of all the different kinds of menu
planning principles.
Balance :
According to the consideration of the trends in the market and also the customer
preferences of Vanderlyle, the following menu contains all the different types of items
which are essential for meeting the needs of the customers (Renzulli, 2021). With the
help of this menu the business will be able to achieve the success in the market and
also meet both the needs of customers and the business.
Price :
The price of most of the products in the menu has been kept competitive and due
to the organization focusing on the cost-effectiveness they are also able to keep the
prices low in consideration to the market. The prices of the menu shows that the
restaurant is considering all the different customers types during the preparation of its
menu (6 Factors That Will Affect Your Menu Pricing Strategy, 2021).

Diversity :
The diversity in the menu represents the different types of dishes which are
present in the menu. This menu has all the different types of dishes and on the basis of
which the organization is able to meet the customer needs and also be effective in the
management of the organization.
Evaluating the menu produced
The evaluation of the menu which is produced by the Vanderlyle feedbacks will
be taken from the customers of the following types,
Face-to-Face Feedback :
This is the type of feedback in which the customers can be directly asked
regarding the point of view about the menu. This is the factor which influences the
business in the development of the growth of opportunities which is brought by the
organization (Francès, Bonet and Geffner, 2021).
Feedback Forms :
Forms can be filled by the customers for providing the growth of the business for
allowing the customers. In order to achieve the success it is very important for the
business to understand the perspectives of a group of customers towards the menu.
Mobile POS Feedback System :
This is the system which is also considered to be the digital way of collecting the
feedbacks that provide the business with the growth that they need in the organization.
This is also the considered to be the digital method which helps the organization in
gather the feedbacks of the customers from the different areas of market.
The menu engineering is a model which allows the business to test the menu
and evaluate its benefits.

Source : (
Star :
These are the dishes in the menu of the organization that has high popularity and
higher profitability which means that they hold higher margin and are also the ones with
the highest sales.
PlowHorse :
These are those dishes in the organization that are considered to be having the
less profitability and but has high profitability in the organization. They are the products
with cheaper rates and have the most sales due to their popularity (Brewer and Sebby,
2021).
Puzzle :
These products on the menu are the ones which have very high profitability but in
the market they are not so popular this impacts the profitability of the organization. This
shows that the business needs to do more marketing of this product for gaining the
success.
Dogs :
In comparison to other products these are the ones which are the least popular
and are also very low in the popularity due to which the business of this organization
yields growth in the management of the organization.
Meeting realistic objectives of menu
The preparation of this menu has been done in consideration of the different
objectives which are essential for meeting the expectation of the guests. Other than that

it is very important for the organization to helps the restaurant to also be able to
generate more profit. In order to influence he growth of Vanderlyle the importance of
having an effective menu is very essential. It is important for the menu to strategically
place itself in such a manner that it is meeting all the organizational objectives. Factor
which affect the menu planning can be the ones which needs to be altered for better
outcomes from the menu. The feedbacks which are collected by the organization from
their customers can also be used for meeting the realistic objective of the consumers.
Recommendations for improvement
In order to improve this menu of Vanderlyle it will be essential for the business to
consider the key factors of the business that will provide the growth to the organization.
Menu can be improved by asking the customers about the changes they would like to
see in the menu (Renzulli, 2021).
In-depth planning of menu development with KPI
The menu which is has been produced needs to be measured to be able to
analysed about the success factors that has provided the business with the key growth
opportunities. The KPI which will help in the measurement of the performance of the
menu planning are,
Sales :
The motive of every organization is to earn profit for which the business needs to
generate income which can be done through the sales.
Cost of food :
Cost of production of the dishes is also a factor that can help in creating the
success for the business.
Prime Cost :
The turnover rate for the organization which shows the effectiveness of how the
business is able to grow can be analysed with the help of the prime cost measurement.
CONCLUSION
From the above report it can be concluded that the growth of this restaurant
directly depends on the performance of its menu. In this report the different business
and customer requirements for profit in the different menus have been discussed. In this

report a realization of the menu for the management of the business objectives can be
considered with the preparation of the organizational objectives. This project has been
able to understand the importance of including the different menu evaluation method for
achieving future success.

REFERENCES
Books and Journals
Blöcher, K. and Alt, R., 2021. AI and robotics in the European restaurant sector:
Assessing potentials for process innovation in a high-contact service
industry.Electronic Markets.31(3). pp.529-551.
Brewer, P. and Sebby, A.G., 2021. The effect of online restaurant menus on
consumers’ purchase intentions during the COVID-19 pandemic. International
Journal of Hospitality Management. 94. p.102777.
Francès, G., Bonet, B. and Geffner, H., 2021, May. Learning general planning policies
from small examples without supervision. In Proceedings of the AAAI
Conference on Artificial Intelligence (Vol. 35, No. 13, pp. 11801-11808).
Huang, Y., and et.al., 2021. Trends in energy and nutrient content of menu items served
by large UK chain restaurants from 2018 to 2020: an observational study. BMJ
open. 11(12). p.e054804.
Kamal, M.A., and et.al., 2021, April. Bill of material analysis framework of food menu to
increase raw material inventory efficiency and halal food inspection of culinary
business. In IOP Conference Series: Earth and Environmental Science (Vol.
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Lins, M., and et.al., 2021. Food waste on foodservice: an overview through the
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Liz Martins, M., Henriques, A.S. and Rocha, A., 2021. Evaluation of Food Waste at a
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Renzulli, J.S., 2021. The Multiple Menu Model for Developing Differentiated Curriculum
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Schäffer, E., and et.al., 2021. Seven Levels of Detail to structure use cases and
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Online
6 Factors That Will Affect Your Menu Pricing Strategy, 2021[Online]. Available through:
<https://www.eposnow.com/uk/resources/menu-pricing-strategies/>