Menu Development, Planning and Design

This presentation discusses the principles of menu planning and designing, types of menus, customer and business requirements, and the impact of these requirements on menu design. It also provides recommendations for efficient menu planning and design. The presentation is relevant for hospitality and restaurant management courses.

Menu Development,
Planning and Design

Table of content
 Contents
 INTRODUCTION
 Principles of the menu planning and
 Determination of the requirement of customers and business
 Comparison and contrast of the different menu and customers
and business requirement
 Impact of the customer and business requirement to design
menu and make certain recommendations to meet the future
trends.
 CONCLUSION
 REFERENCES

INTRODUCTION
Menu planning is a process of
deciding that what a customer
will eat for all meal including
side dishes, desserts and main
dishes. It also entails knowing
that how many the meals to plan
for and at what time to serve
them. Restaurant considered in
this PPT is “The Clink
Restaurant” situated in London.

Principles of the menu planning
and designing
In hospitality industry, it is significant for all the restaurant that
they plan their menu very effectively and also make practice in
order to introduce or launch some new dishes in market with
the purpose to gain attention of their customer. It is significant
for the organisational caterers to develop their menu in such a
way that can fulfil the customer's expectation as it will help the
restaurant in taking effective decision for their organisation.

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Types of the menus
The menu is that list which
define all the food and drink
item in restaurant and available
for the customer to purchase.
 Table d’hôte
 à la carte
 Cycle Menu

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Principles of menu designing and planning
When it comes about the menu design of a restaurant,
then menu layout is very essential for the restaurant. In
this digital era, there are various way by which
organisation can reach to people at their home. Very first
and most effective impression of any restaurant make is
with their menu. By adding a unique style and bet dishes
in a menu, restaurant can become more interactive.

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 Meeting the nutrition
requirement
 Resources
 Menu planning saves energy
and time- according

Determination of the
requirement of customers and
business
Organisation is concerning for its profit maximisation and for
this, company need to make effective practices with the
purpose to fulfil their customer's requirements. As customer
feel about the social responsibility of the restaurant in which
organisation inform the customer about their service and
food that may influence their health. In relation to the The
Clink Restaurant, there are various requirement of customer
that need to be fulfilled by the respective restaurant.

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Certain of the customer’s
requirement are discussed
below:
 Quality
 Price
 Choice

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Business requirement
As in corporate industry, business are facing many
requirements that can be fulfilled by themselves only because it
provide an opportunity to the businesses to enhance their
profitability. In order to run a business in efficient manner they
need to fulfil certain necessary requirement. Organisation can
meet these requirement by using various tools including
technology, training to staff, introduce changes and many more.

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Therefore, in relation to The Clink
Restaurant, these requirements are
mentioned below:
 Equipment and facilities available
 Experience staff and training to
staff

Comparison and contrast of
different menu and customers and
business requirement
In restaurants different kinds of the menu are existed that
include functions, cycle menu, Table d’hôte and à la
carte. All these menus are not same as these are based
on different feature and items. For instance, à la carte
provide a flexibility to the customer whereas Table
d’hôte is based on the fixed price of product and
services. Beside it, cyclic menu is a repetition and
functional menu which is prepared for a particular event
organised in the restaurants.

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Different requirement of customer and business
Requirement are felt by the customer and business which
create an impact on the menu designing.
 Customer requirement is mainly depended on
preference, trends, needs and taste.
 Whereas business requirement include equipment's
availability, skilled workforces ny other things.

Impact of customer and business
requirement to design a menu and
recommendations
Business requirements and customer needs
has an impact in the menu's designing
within restaurant. The business
requirement include market research
that help them in analysing that which
food item and beverage are preferred
by the customer as it will help the
organisation to include same item in
their menu.

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Recommended
 They need to hire certain employees that have good
knowledge and skill regarding the market and help the
restaurant to analyse demand of their customers.
 It should provide training to its workforce so that its staff
become able to convey the survey information so that its
senior authority can modify their menu accordingly.

CONCLUSION
From the above report it is concluded that a best menu is
key driver of all other business operation. It reduce the
food waste and provide a better organisation by making
for prep efficient. There are different requirements of the
business and customer that are fulfilled by the
organisation in order to attain their goals. Therefore, it is
suggested that organisations must adopt certain strategy
so that they can meet these requirement efficiently.

REFERENCES
 Dang, A.S. and Moreo, P.J., 2021. Hospitality education
program student-operated restaurants: An applied
analysis. Journal of Hospitality & Tourism Education,
pp.1-12.
 Ewalt, M.D. and Hsiao, S.J., 2021. Molecular Methods:
Clinical Utilization and Designing a Test Menu. Surgical
Pathology Clinics, 14(3), pp.359-368.
 Gregory, D., 2022. Healthcare Goes Digital: Designing for
the Convergence of the Digital and Physical Environment
—Implications for Design Professionals. HERD: Health
Environments Research & Design Journal,
p.19375867221082780.