Menu Development, Planning and Design - Desklib

This report discusses the principles of menu planning and design to meet customer and business requirements for maximizing profitability. It includes a realistic plan to develop a menu for a chosen organization and evaluates it using KPIs. The subject is Hospitality Management, course code is NA, and college/university is NA.

MENU DEVELOPMENT,
PLANNING NAD DESIGN

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
Examining the principles of menu planning and design to meet customer and business
requirements ................................................................................................................................3
Determining the customer and business requirements ................................................................4
M1...............................................................................................................................................5
D1.................................................................................................................................................5
Produce a realistic plan to develop a menu which meets customer and business requirements to
maximise profitability for a chosen organisation.........................................................................5
Produce a menu which meets customer and business requirements to maximize profitability
for a chosen organization.............................................................................................................6
Test and evaluate the menu produced..........................................................................................7
M2 ...............................................................................................................................................8
M3 ...............................................................................................................................................8
D1.................................................................................................................................................8
D2.................................................................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Menu is a written document that contain food and beverages items available or provided
by hospitality sector in order to attract customer. Along with this, it is deigned according to
choice of consumer and it should be in that format that helps the company in achieving their
decided objectives. Menu planning is one of the most important managerial activities of food and
beverages operations execute by senior chief and Thus, it is the process of deciding what
customer will eat for each meal including dinner, lunch and breakfast as well as side dishes.
Moreover, menu need to be designed carefully as it represent organization and helps in grabbing
the attention of customer that contributes in increasing overall sales. Although the objective of
menu planning is to meet nutritional need as well as to satisfy customer needs.
The present report is based on Palli Hill is an Indian restaurant which is located at
London, UK. The organization came up with an innovative idea for an international concept with
local Indian roots (Pali Hill., 2022). Along with this, it is a vegetarian friendly as well as it is
vegan option for attracting customer.
The report will discuss the principle of menu planning and designing to meet business
requirement Along with this, it will also depict about impact of customer choice on menu
development. Lastly it will throw light on the key consideration that need to be taken into
consideration while costing and pricing menu. Moreover, it will also analyse the use of KPI in
testing the menu as well as recommend organization to meet objective of business.
MAIN BODY
Examining the principles of menu planning and design to meet customer and business
requirements
There are different types of principles related to menu planning such as balance, gender,
religious belief, lifestyle choices, costs etc. every restaurant chooses their own planning in order
to complete the requirement of the customer by offering different rage of menus. Such as Pali
hill is very famous for Indian Asian Vegetarian friendly food and it follows the principle of
religious belief there are many Indians who are always looking for vegetarian food because of
the religious reason (Chen and Voigt, 2020). That is why the planning for menu help to meetings
the need of the customer. It also helps to ensure about the food preparing time so that chef are

enable to cook the food effectively. Chosen organization planning the menu on the basis of
Indian taste because in UK there are very restaurants that offer same taste in the starter it offers
kulcha mixed with wild mushrooms and green chilli, chickpea sundal, fennel , fresh coconut etc.
The another planning is related to offer occasional food in the main course such as steamed sea
bass with raw mango, mint, coriander & limes, roasted spiced sweet potato, pickled cabbage etc.
helps to attract more customer in the restaurant and it also fulfils the business requirement by
generating mores revenue at the time of occasion. Another menu for dessert are carrot halwa,
cardamom ice cream, coconut and chocolate cake, ice creams in which Indians are prefers to eat
carrot halwa because it is the most famous desserts of India so that it helps to attract customer
(Spence, 2020). On the basis of business requirement it is necessary to plan the menu according
to the staff knowledge and how experience they are, also to ensure about the equipments that are
need to facilitate for them. Further, chosen firm maintain the consistency regarding
documentation, job responsibility, recipes etc.
Determining the customer and business requirements
This is importance to planning the menu according to meet the customer needs by
coniderings some important factor such as to understand the current trend because in the food
and beverage industry the trend is regularly changed overs the time. Also, lifestyle choice
considered by Pali Hill because people are loved to choose vegetarian food because it helps to
follow current trend and promotes healthy eating habits. Some other trend followed by the
company are alcohol free, cut the sugar, zero waste. Also, to fulfils the customer requirement it is
necessary to avoid this product while cooking that are most allergens such as fish oil, soya,
peanut etc. the price of the product are necessary to plan the menu according to average price so
that customer will attract towards it (Bumbudsanpharoke and Ko, 2019). The price of product
should be equal to quantity and quality and also should be quality. Choice of the customer is
necessary to identify on the basis of ranger of the customer because people have different needs
to buy items. It is necessary to meet current legislation related to health and safety and consider
the dietary requirements of the patient. on the business requirement its is necessary to planning
the menus in such as way where it uses menu engineering for maximizing the profit and it also
helps to provide the advanced equipment that are used in the kitchen so that staff can have better
experience and need to follow the food safety act 1990 that providing safety, labelling and

quality to the customer. After covid-19 customers are more likely to visit those place which are
good in follows dietary consideration, cost control etc.
M1
There are different menus such as la carte, specials,table d hote, occasion etc. and every
business chooses their own range according to need of the customers such as occasion food is
help offer speciality of the food in which it helps to attract more customer (Bucak and Yiğit,
2021). On the other hand la carte help to attract this customer who are look at the price of the
food over the quantity. On the business requirement it is necessary to provide those ranges which
help to gain profit such as using the menu engineering that are helps to calculate cost and profit
of the food.
D1
Customer and business requirement are impacting the design of menus such ass to make
the menu mores versatile, easy to reads format, to update the menu while change in the category.
Also, it is important to focus on the overall operation and promotes the profitability in order to
establishment of the budget (Fleming-Milici and Harris, 2020). It has been recommended that to
meet future needs it is necessary to presents the attractive pictures in the menu so that customer
attracts by the pictures and get the idea about the presentation of the food. Welcome the guests
with the free starter so that they can wait till the food order is complete.
Produce a realistic plan to develop a menu which meets customer and business requirements to
maximise profitability for a chosen organisation
There are some factors which help to develop in such a way it meets the need of the
customer and requirement of business so that its help to maximizes the profitability.
Market research- To understand the current trend it is necessary to research about the
market so it helps to determining the viability of the news service or product. For the restaurant
points of view it is necessary to targets the market such as Pali Hill focus on the Indian
customers who are vegetarian and it helps to attract more customer.
Prices- The price of the products always related to the quantity and quality of the product
because it helps the customer to get the idea about the product. Customer are looking for the fair
price in order to purchase any products or services (Sudari, Tarofder and Tham, 2019).
Layout and design- This is the most important aspect which are help to ensure about the
proper circulation of the staff also customer are looking that kind of restaurant where designing

area should be proper for sitting for family, couple, business meeting etc. so that customer can
select the place accordingly. Also, the entry should be attractive so that it helps to provide
positive vibes to the customer.
Staffs- It is very important to provide trainings to the staff regularly sop that they get can
get update information in order to current trend, and they have proper knowledge about how to
greet guest and what kind of food they can offer to the new customer.
Equipment and facilities- To provide all the updated equipment or facility to the
employees are help to complete the food order. Some common services are slicer, mixer,
preparation sink, baker's bin etc (Kanter, Reyes and Corvalán, 2019). facility should provide to
customer. Also, facility regarding the layout are ranges and ventilation, safety equipment etc.
Legal requirement- The legal requirement should be completed in the restaurant such as
business licence which are related to take the permission of local country to operate the business,
liquor licence, certification of occupancy, etc.
Health and Safety- This is important to identify the potential hazards which can be
affect the members of staff. These will help to mitigate the risk also organization should healthy
and safety act 1940 regrading customer and employees. All the safety rules should be followed
by the organization in order to conider no equipment can harm the customer or employees.
Produce a menu which meets customer and business requirements to maximize profitability for a
chosen organization

Test and evaluate the menu produced
Menu engineering is related to the framework that are optimizing and evaluating the
restaurant designs and menu price that are help to create more profitable business. This is
necessary to categorizing all the items of the menu which are belongs to 4 categories such as
horse, stars, dog and puzzle.
Horse- In this category all the food items are included which are related to low profit
margin but the sales generated by organization are increases. Also, all these items are help to
reducing the cost of servings and also increasing the profitability. Pali hill focused on..... in
orders to attract the customer by offering low rate food. At the time of occasion food offered at
the discount but at the same time the quality of the food is low it also increases the profitability.
Stars- This category refers to the category of the products which are related to the
performing good in terms of quality (Noone and Cachia, 2020). The category of food need to
promote mores in order to attract more customer also when the customer visits the place the most
offers food would be belonged to this category. Also, in context to Pali hill the food fall into this
category just because they help to increasing the profit margin such as chole kulche that is
typical Indian food which is popular and in the menu there are good pictured attached in order to
attract customers.
Puzzle- This category of food related to high profitability and less popular so it is
important to promote this product more because after some time it can change the category and
provide profitability for this (Lai and et.al., 2021). Due to covid 19 people are more shifted to
organic or vegan food so this restaurant who offers non-veg they are suffering from the same
problems so it is necessary to change the menu on the basis of need of the customer.
Dog- In this category low popularity and low profitability suffered by the company
because it is necessary to remove the products in the category of menu because this product will
be not chosen by the customer also staff will also not suggested for the product to the customer it
might get not popular as other food.

M2
There are different methods which are help for producing realistic plan in order to fully
research about the market in the market it is necessary to research about the current trend of the
market. The price of the products should be equal to the quality of the products then only
customer will like the product otherwise it affects the demand of the customer (Saputra, 2021).
Similarly, layout and design should be attractive in order to attract the customer because interior
should be better because it helps to increase the productivity of the product. Also, it is important
to provides proper training to the employees so that they can update their knowledge
accordingly.
M3
The organization can make use customer feedback so that it can identify any changes in the
menu. Along with this, it helps in increasing overall growth of the firm as it helps in knowing
company weak area (Kashef, and et.al., 2021). This method will help in knowing about taste
and preferences of customer that will help organization in improving or adding new dishes.
Although menu engineering model allow company to save expenses. Along with this, in order to
evaluate menu the company should focus on align its price line with pay for ingredients as it
helps in identifying total expense on the food product as well as how much profit is earned by
them on each selling.
D1
Menu analysis is defined as process of understanding how restaurant is functioning in terms of
pricing and performance. Along with this, customer and business requirements do impact on the
design of the menu (.Jridi, Jerbi and Kamoun, 2018). In addition to this, currents trends need to
be followed like meat free, zero waste, sugar free as it will help in attracting large customer.
Furthermore, experience staff as well as following all safety norms contribute in designing
right menu in order to increase their sales.
D2
KPI is a measuring tool that helps the company in evaluating their success of employees
whether it is contributing in meeting the objectives of the performance standards set by
company (Baiomy, Jones and Goode, 2019). Along with this, it is to be recommended to Palli
hill restaurants that it should tale feedback from their customer as it will help in making

changes in the menu by knowing the current needs and demands of the organization. Although
using KPI tool will help in monitoring company health as well as their progress in
competitive market. It can also take advantage of menu engineering in order to make
appropriate and profitable menu so that it can attract customer.
CONCLUSION
From the above report it has been concluded that in food and beverage industry menu
development play important role as it helps in increasing the sales of the firm. Along with this, it
is basically a process of adding the food item in menu by adding them according to price as well
as demand. Moreover, menu of the organization need to accurate as it will represent the
organization as well as help in meeting the objective of the firm. Furthermore, food item should
be in alphabetical format so that customer can easily know item presented by firm. Along with
this, study has summarized about principles that need to be followed during menu planning in
order to meet customer needs and requirement in limited frame of time.
Moreover, for testing and evaluating the menu produce the organization can make use of
menu engineering model and it helps the firm in maximizing profitability by promoting
profitable items. In addition to this, in order to develop menu organization has to conduct market
research in order to collect data related to market trend and choice as it contributes in building
effective menu plan. Furthermore, the report has analysed about the key components required in
making menu such government policy, competition as well as nutritions aspect. Lastly, it has
thrown light on pricing approaches that is followed by organization in order to attract customer.
It has also recommended firm about using KPI tool in order to analyse about success of the
organization external market.

REFERENCES
Books and journals
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food and beverage industry. Journal of Food Engineering. 278. p.109932.
Spence, C., 2020. Food and beverage flavour pairing: A critical review of the literature. Food
Research International, 133, p.109124.
Bumbudsanpharoke, N. and Ko, S., 2019. Nanoclays in food and beverage packaging. Journal of
Nanomaterials, 2019.
Bucak, T. and Yiğit, S., 2021. The future of the chef occupation and the food and beverage
sector after the COVID-19 outbreak: Opinion of Turkish chefs. International Journal of
Hospitality Management. 92. p.102682.
Fleming-Milici, F. and Harris, J.L., 2020. Adolescents’ engagement with unhealthy food and
beverage brands on social media. Appetite. 146. p.104501.
Sudari, S., Tarofder, A. and Tham, J., 2019. Measuring the critical effect of marketing mix on
customer loyalty through customer satisfaction in food and beverage products. Management
Science Letters. 9(9). pp.1385-1396.
Kanter, R., Reyes, M. and Corvalán, C., 2019. Anticipatory effects of the implementation of the
Chilean Law of Food Labeling and Advertising on food and beverage product
reformulation. Obesity Reviews. 20. pp.129-140.
Noone, B. M. and Cachia, G., 2020. Menu engineering re-engineered: Accounting for menu item
substitutes in pricing and menu placement decision. International journal of hospitality
management. 87. p.102504.
Saputra, A.H., 2021, May. Design of Operational Strategy with Variable-Costing-Based Menu
Engineering Information System for Restaurants in Surabaya. In 2nd International Conference on
Business and Management of Technology (ICONBMT 2020) (pp. 26-30). Atlantis Press.
pp.411-423.
Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Jridi, I., Jerbi, B. and Kamoun, H., 2018. Menu planning with a dynamic goal programming
approach. Multiple Criteria Decision Making. 13. pp.74-87.

Kashef, S., and et.al., 2021. Cluster randomised controlled trial of a menu box delivery service
for Australian long day care services to improve menu guideline compliance: a study
protocol. BMJ ope. 11(4). p.e045136.
Lai, H. B. J. And et.al., 2021. Key Activities of Menu Management and Analysis Performed by
SME Restaurants in Malaysia. Journal of Academic Research in Business and Social
Sciences. 11(4). pp.339-361.