This presentation discusses the principles of menu planning and design, different types of menus, and how business and customer needs impact menu design. It also provides recommendations to fulfill future trends. The report is based on Koolba Restaurant in Glasgow, UK.
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Menu Development, Planning and Design
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Table of content Introduction Principles of menu planning and design. Determine the business and customer needs to boost profitability for a range of different menus. Compare and contrast a range of different menus as well as the business and customer needs which have impacted their design. Assess business and customer needs impact the design of a wide scope of menus and recommendations to fulfil future trends Conclusion References
Introduction Menu defines as the statement that covers the informationassociatedtothefoodand beverage items that is provided by service providerandrepresenttheminfrontof customers. Thesemenuitemsareservedasperthe demand and need by the consumers while attaining the objectives of business.
Continue Thefollowingreportwillbebasedupon Koolba Restaurant. It is one of the restaurants established in Glasgow, United Kingdom. This food outlet is famous for its authentic and delicious Indian food. Theinterioranddécoristraditionaland artisticandfitswiththedelightfuldishes served here.
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Principles of menu planning and design Forveryrestaurantbusiness,itisvery important to plan their menu in an effective manner and try to launch new dishes which cangrabtheattentionoftheirpotential customers. Itisnecessaryforcaterersofthechosen organisation to create their menu to satisfy their needs as well as expectations of their consumers which further supports in decision- making for business success.
Principles of menu development and planning Strive for balance:It is the foremost principle which states that menu should consist nutritions such as proteins, vitamins, minerals and so forth. Add contrast:It is necessary for the restaurant businesstohavediverserangeoftextures, flavours and colours in their menu to make it attractive Includes variety:For the purpose of making the menu attractive, it is significant for the restaurant to cover multiple variety of their food dishes in their list of menu so that customer can have an option to choose from.
Different types of menu Du Jour Menu:It signifies “of the day” and this sort of menu is particularly for small and medium size restaurant. It involves everyday menu written on digital displays or chalkboard. Basically,itdefineswhichdayshouldbe served at what day.
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Continue A La Carte:This is that type of menu which is mostly exploited in French and it include the food items and their costs individually up a upscale way.
Continue Table d'hotel:In this menu type, different food items are shown and those menu are basicallyusedinsuchrestaurantswhich consumers are fixed and request for quality food dishes. The positive side of this menu is that it needs less space for kitchen, service and labour.
Determine the business and customer needs to boost profitability for a range of different menus It is also regarded as very important for the restaurant businesses to satisfy their wants and needsoftheirpotentialcustomersand concentrateontheirgeneralrequirements which supports the restaurant to have high satisfaction level of their guests. This will further assist in attaining positive brand image and reputation of the Koolba Restaurant.
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Requirements of customer Quality of food and drink:It is one of the foremost necessities of every customer from theirrestaurantthatshould provide quality rich food and drinks to them Start-ups:Itinvolvescertaindrinksand snacks served to consumers before their actual orders while such kind of start-ups should be free of costs
Requirements for business Market research:It is the general requirement ofrestaurantwhichinvolvesperforminga good marketing research to assess the main trends, along with challenges to make their consumers fulfilled with their served food and beverages. Training to employees: Facilitating suitable traininganddevelopmentworkshopsto employees will assist the business to improve the talents and abilities of their labour which will further promote their hard and soft skills.
Compare and contrast a range of different menus as well as the business and customer needs which have impacted their design It has been evaluated that there are many types of menus such as A La Carte which signifies of mentioning food items as well as their prices in a upscale way. It supports customer to clear their enquiries about preferred food item, together with their prices. It is the menu that helps in satisfying the customer' needs of comprehending food dishes suitablyandclearingtheirquestions associated with the prices.
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Continue On the other side, Du Jour Menu defines the menu type where organisation mentioned the food dishes of the certain day where everyday food item is different from former day and served it to the customers. It helps in satisfying the business requirements such as marketing research helps in assessing which food item is mostly liked by consumers on which day of the week.
Assess business and customer needs impact the design of a wide scope of menus and recommendations to fulfil future trends Ithasbeenanalysedthatbusinessand customerneedshighlyinfluencedupon designing of menu for a restaurant business. Business need such as marketing research will support the restaurants to understand which food and beverage items are more liked by the guests in order to add the respective items in their list of menu.
Continue The recommendation is that restaurants must employ certain qualified and talented people in their business who can effectively assess the wants and requirements of customers and communicatetheinformationtothetop management of the restaurant in order to put changes in their menu.
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Conclusion It has been concluded from the above project is that making an effective and attractive menu for the restaurant organisation can support in achieving high customer satisfaction and which later supports in boosting business profitability. There are many principles of menu planning such as include variety, strive for balance and so on.
Continue It is also found that a menu can be of different types such as A La Carte which signifies that the food items are mentioned in a upscale way while the cost are specified with the food items. It is suggested that the restaurant must have their eyes on demands and expectations of their customers so that they can able to retain them for a longer period of time.
References Alcorn, M.R. and et.al., 2020. Reducing food waste: an exploration of a campus restaurant.British Food Journal. Bobade, P. and et.al., 2020, October. Optimized diet plan using unbounded knapsack Algorithm.In2020IEEEInternationalConferenceonComputing,Powerand Communication Technologies (GUCON)(pp. 639-643). IEEE. Bryan Endres, A., Endres, R. and Nižić, M.K., 2021. Restaurant disclosure of food allergens: Analysis and economic implications.Tourism and Hospitality Research,21(2), pp.202-215. Chan, I. and et.al., 2020. Hotel and Restaurant Management System-Administrative (Project Management).Ascendens Asia Singapore–Bestlink College of the Philippines Journal of Multidisciplinary Research,2(1).
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Continue Cho,M.andet.al.,2019.Restaurantpurchasingskillsandtheimpactsuponstrategic purchasingandperformance:Therolesofsupplierintegration.InternationalJournalof Hospitality Management,78, pp.293-303. Jha,S.and Bhattacharyya,S.S.,2018.Onlinerestaurantentrepreneurship: thestory of Holachef in an increasingly digitalized India.Emerald Emerging Markets Case Studies.