Menu Development, Planning and Design

This presentation discusses the principles of menu planning and design to meet customers and business requirements for a range of different menus. It also covers determining the customers and business requirements which need to be fulfilled to maximise profits for a range of different menus, comparing and contrasting a range of different menus and the customers or business requirements which have impacted their design, and analysing how customers and business requirements impact the design of a broad range of menus and making recommendations to meet future trends. The presentation uses Bramleys Restaurant as an example and includes references for further reading.

Menu Development Planning
and Design
TASK1

Table of content
•INTRODUCTION
•P1. Examine the principles of menu planning and design to meet customers and business requirements for a range of different menus
•P2. Determine the customers and business requirements which need to be fulfilled to maximise profits for a range of different menus
•M1. Compare and contrast a range of different menus and the customers or business requirements which have impacted their design
•D1. Analyse how customers and business requirements impact the design of a broad range of menus and make recommendations to meet
future trends
•Conclusion
•References

INTRODUCTION
• Menu refers to the road map that presents
the knowledge about prices of many
items, ingredients, purchased
equipments, inputs, raw materials as well
as processes that are required for making
food items and dishes.

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• To define the concept of menu development,
planning and design the selected
organisation is Bramleys Restaurant that is a
family owned restaurant in UK at London. It
is focuses on utilising the eatage foods
along with fresh products to supply their
services to clients in most effective manner.

P1. Examine the principles of menu planning
and design to meet customers and business
requirements for a range of different menus
• Developing menu is most essential part for a restaurant for that they need to follow
various principles to keep the authenticity of menu along with profitability from them. It
includes deciding the labour and equipment availability to manufactured as well as cater
the food items of menu.

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• In order to meet business and customers’
needs, manager of Bramleys Restaurant
used many principles that are as follows-
• Nutritional quality
• Balance
• Cost factor

P2. Determine the customers and business
requirements which need to be fulfilled to
maximise profits for a range of different menus
• Menu works as an aspect for the
restaurants that can assist them to increase
their revenue, sales or profit because it
connects people with organisation. The
company requires to fulfil their need to
maximise their probability.

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• Many business and customers’ requirements
which are essential to execute to enhance profit
margin are shown below-
• Business requirements
• Business objectives
• Suppliers
• Law and policies

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• Customer requirements
• Hygiene factor
• Trends and creativity
• Taste and price-

M1. Compare and contrast a range of different
menus and the customers or business requirements
which have impacted their design
• Variety of different menu are shown
underneath-
• Fixed Menu
• A la Carte
• Table d'hote

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Variety of menus Business requirements
Table d'hote  Management of Bramleys Restaurant can select this menu because it helps
them to make dishes easily and fulfil their probability desire.
 It is also cook in bulk quantity or in advance which allow them to serve
fast.
A la Carte  Management of Bramleys Restaurant is need to mention only those dishes
which their chef can make in less time.
 Entrepreneur of Bramleys Restaurant gives choice of dishes to customers
to select from.

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Variety of
menus
Customer requirements
Table d'hote  It meets the needs of being economical for restaurant.
 People have the choice to select from a menu with 4 to 5 courses
A la Carte  It meets needs of customers of having single item of their choice or wish.
 It help customers to order their one favourite food item rather than full
meal.

D1. Analyse how customers and business
requirements impact the design of a broad range
of menus and make recommendations to meet
future trends
• Meeting client’s demands, taste, preferences and needs are the only factors for that
restaurant operate their organisations. The manager of Bramleys Restaurant must keep in
their mind about it while designing and developing their menu. Moreover, they must add
all the food items in menu which is in trends as well as has huge demand from their
targeted customers.

Conclusion
• As per above presented information, it has been
concluded that it is important for entrepreneur of
restaurant to develop as well as design their
menus in a most effective way in order to gain
competitive advantage over competitors. Menus
is referring to the primary factor which helps
them to interact better with their customers and
increase their experience

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• It is a tough job to plan, develop and design the menu as per recent trends which required
huge time, knowledge and money. In order to make innovative menu they have to faced
many challenges related to the raw material, equipments, raw material and many trends
in the industry.

References
• Aalbers, M. B., 2020. Financial geography III: The financialization of the city. Progress
in Human Geography. 44(3). pp.595-607.
• Alva, I., Rojas, J. and Raymundo, C., 2019, August. Improving Processes Through the
Use of the 5S Methodology and Menu Engineering to Reduce Production Costs of a
MSE in the Hospitality Sector in the Department of Ancash. In International Conference
on Human Interaction and Emerging Technologies (pp. 818-824). Springer, Cham.
• Burke, M., Arnold, C. and Owen, A., 2018. Identifying the correlates and barriers of
future planning among parents of individuals with intellectual and developmental
disabilities. Intellectual and Developmental Disabilities. 56(2). pp.90-100

Continue..
• Chui, H., Li, H. and Ngo, H.Y., 2022. Linking protean career orientation with career
optimism: career adaptability and career decision self-efficacy as mediators. Journal of
Career Development. 49(1). pp.161-173.
• Furlong, K., 2020. Geographies of infrastructure 1: Economies. Progress in Human
Geography. 44(3). pp.572-582.