Menu Development Planning and Design

This report includes ways in which menus are planned and designed for purpose of meeting requirement of business. It identifies ways in which cost and price of menus are identified. It also develops and evaluates menus that meet customer as well as business requirement.

Menu development,
planning and design

Table of Contents
INTRODUCTION...........................................................................................................................4
TASK 1............................................................................................................................................4
Examination of principles of menu planning and design to meet customer as well as business
requirement for different range of menus...............................................................................4
Determination of customer and business requirement that needs to be fulfilled to
maximisation of profit for range of different menus..............................................................5
M1. Comparison and contrast of different menus and customers as well as business
requirement that create impact over design............................................................................7
TASK 2............................................................................................................................................7
TASK 3............................................................................................................................................7
P5. Production of realistic plan for development of menu that meet customer as well as
business requirement to maximise profitability for chosen organisation...............................7
P6 : Produce a menu which meets customer requirements....................................................8
P7 : Test and evaluate the menu produced...........................................................................11
M3 Producing realistic menu and costed plan for meeting overall business objectives......12
M4 Justified recommendations for improvement based on test and evaluation of menu....13
CONCLUSION..............................................................................................................................13
REFERENCES..............................................................................................................................15

INTRODUCTION
Menu refers to a statement related to food and beverage that is offered to customer and
has list of prices of food and beverage items. It is a list that contain different option and among
which customers can choose dish of their choice (Chan, Shin and Jiang, 2018). Menu planning
can be described as process that assist to make a list of food items which can be served to
different types of meal whether in lunch, breakfast, dinner. This project report includes
description of Casamia that is restaurant existed in UK. It is a restaurant that is providing
different types of services to customers. This project report includes ways in which menus are
planned and designed for purpose of meeting requirement of business. It identify ways in which
cost and price of menus are identified. It also develop and evaluate menus that meet customer as
well as business requirement.
TASK 1
Examination of principles of menu planning and design to meet customer as well as business
requirement for different range of menus
Principles of menus:
Meeting requirement of nutrition: Menu of a restaurant can be designed in a manner
that allow them to meet requirement of nutrition, calories, fat and protein along with vitamins
and minerals (Chen, Lang and Li, 2020). These components are important for purpose of
meeting physical requirement of customers which includes different category of age members. It
is also important for managers of Casamia to includes all five group of food in their menus.
Meal pattern that fulfil needs of family: In this, meals offered to families by restaurant
needs to be developed according to needs of family members. In family, there are different age
people as a growing adolescent person needed nutrition rich food that satisfy needs of appetite
whereas young child in family require soft and blend food (Chiodelli, 2019). Requirement of
calories and nutrition is different for different people as heavy worker require more calories in
comparison to different people and for this, it is important for restaurant to ensure that their dies
include more vitamins in compare to other people.
Saves time and energy: It is a principle according to which menu planning should be
done in a manner in that recipes should be prepared with full of nutrition. It is important for

restaurant to consist use of different time saving devices that is important for saving time as well
as energy.
Types of menus:
Menu is a statement that includes list of different food items and drinks along with its
prices that is available for customer. With advancement of technology, menu has changed now as
it is presented in electronic form and customers can also order food from these electronic menu.
There are different types of menu and explanation of it is mentioned below:
à la carte: Name of this menu can be came from French word that means by the menu. It
is a word that is used in restaurant industry in context of menu that contain list of item along with
their prices (Devlin, 2018). These items can be ordered by customer separately and also offer
flexibility to guest. For this, customers needs to make payment of each item ordered by them.
Table d’hôte: It is a French word that means host's table that offer fixed prices to guest
despite of consumption of food. It is a menu that offer different types of things like appetizers,
desserts, soup and salads. It is a menu that focus on reducing wastage of food and allow ease
operation.
Cycle menu: It is a menu that consist list of food items which are repeated as cycle
throughout certain period. It is a menu that rotate item as per day of week, seasonal availability,
choice of chef (Huang and Chen, 2022). There are two reason for development of this type of
menu as there are some restaurant which are operating at small level and cannot afford to serve
items from bigger menu. Another reason for serving this type of menu is that it is serving daily
specials like happy hour menu and other.
Function menu: it is a menu that is developed for some special occasion like wedding,
corporate parties, birth pay and other event. This menu is generally consist fixed items that are
offered by restaurant to that can be selected by host. For this types of menu, host of party needs
to pay advance to the restaurant and also needs to provide necessary information to managers in
order to complete event in well manner.
Determination of customer and business requirement that needs to be fulfilled to maximisation of
profit for range of different menus
Companies are conducting business operation for purpose of increasing their profitability
level. For this, they needs to fulfil requirement of customers as well business. Customers and

business has different requirement and fulfilment of it allow business managers to earn more
profit.
Determination of requirement of customer:
Customer felt various requirement which is to be fulfilled by business for purpose of
earning profit. It provide them opportunity to business to understand these requirement of
customers. These requirement that can be fulfil by managers of Casamia is mentioned below:
Price: It is the monetary value that is accepted by customers and offered by business for
purpose of exchange of products. Offering lower prices by business will increase demand of their
products and attract more customers towards them whereas charging high prices for products and
service will decrease demand of products (Kazak and van Hoof, 2018). If business are offering
quality service in high price will increase values for money of customers. Managers of Casamia
is offering high prices for their products and service and also offer high quality of services.
Quality: Quality f a product ca be described as standard of product and service offered
by an organisation. Customer wants high quality of products and for which they are ready to pay
any prices. Managers of Casamia can fulfil this requirement of customers by providing good
quality of products and service to their customers.
Choice: Choices is something that is related variety as customers want more variety at
time of purchase of a product. Managers of Casamia includes variety of dishes and recipes in
their menu that attract customers towards their organisation and also provide them to maximise
their profit.
Convenience: it is another important factor that is required by customer for purpose of
purchase of a product and service. Customers wants to buy products as per their convenience and
also want to make payment quickly (Kim, Kim and Huh, 2019). Managers of Casamia also
needs to adopt this requirement of customers as it will provide them opportunity to enhance
experience of customers and maximise their profit.
Determination of requirement of business:
Business also face different requirement and problem and solving these requirement will provide
them various opportunity in market and also allow them to maximise their profit. Some of these
remeasurement face by managers of Casamia is mentioned below:
Experience staff and training to staff; in order to get success in business, it require experience
staff who had different skill set and knowledge. Business also needs to improve skills, capability

and working efficiency of their staff and for which they needs to provide training and
development opportunity to employees. Managers of Casamia can fulfil this requirement of
experience staff by providing training to employees that will allow them to get growth in market.
Equipment and facilities: It is one of resource that is required by every business as it allow them
to complete its operation in effective manner. Managers of Casamia also needs to understand this
requirement of business and also ensure availability of proper resources in their business.
M1. Comparison and contrast of different menus and customers as well as business requirement
that create impact over design
There are different type of menu available in restaurant that contain list of items offered by
company along with prices of food items. These menus contain variety of items in order to
provide choices to customers as it is requirement of customers to have variety. There are
different types of menu including functions menu, à la carte, cycle menu, Table d’hôte. Different
types of menu has different characteristic as well as features (Kogan, Mayhew and Vasarhelyi,
2019). à la carte is one of restaurant that is offer flexibility to guest and Table d’hôte is a
restaurants that is offered fixed prices for their menu. Cycle menu is based on repetition whereas
functional menu is prepared for purpose of specific event. There are different types of
requirement felt by customers as well as business which is to be fulfil by an organisation. It will
provide them competitive advantage and opportunity to increase their marketing share.
Customers at time of purchase of products want variety, quality, right prices that is important for
them in order to maximise their profit. Business on the other hand felt different requirement as
they require different types of equipment and also require skilled staff members. Business needs
to ensure availability of these resources in their organisation which will helps them to get
opportunity to increase their marketing share.
TASK 2
(Covered in PPT)
TASK 3
P5. Production of realistic plan for development of menu that meet customer as well as business
requirement to maximise profitability for chosen organisation
Menu development can be described as an important facto that will assist firm in order to
develop competitive positive in market and also crate benefit for company. It is process that

assist firm to develop presentation of food item to firm that is important in order to provide
information to customers about availability of item which are offered by them (Lawson, 2020).
Goals of menu development is to identify prices of products that cover cost of firm and allow
them to earn profit. It is a process that is done in strategic manner that allow them to gain
profitability as well as popularity among customers and allow them to attract more and more
customers towards them. It is an important process that assist firm to ensure meeting requirement
of customers and also allow therm to get more customers for their organisation. There are
different factors that is consider by company at time of developing menu as per requirement of
business and customers and explanation of it is mentioned below:
Conducting menu assessment: It is important factor that is required by business for
purpose of development of a portfolio related to products. For this, managers needs to adapt
innovation at time of making changes in menu as it allow them to meet demand of customer
(Linovski, 2019). Managers of Casamia needs to focus on assessment of different food item that
allow them to select item that is suitable for their business requirement.
Strike a balance with variety: It is essential for business to make balance of variety in
their menu development. Managers of Casamia needs to ensure that there should be variety of
item in their menus which can be prepared by firm and also does not create burden over them.
Focus on quality: At time of development of menu, focus of firm is to be on variety as
customers want variety of products. Managers of Casamia needs to focus on providing variety of
food item to customers that will attract more customers towards them.
P6 : Produce a menu which meets customer requirements
It is required to develop effective and efficient menu for the Casamia restaurant so that
more and more customers from the market can be attractive through the company. There are
many essentials should be present in effective menu of the restaurants (Petrauskas, 2020). The
menu of the restaurant should reflects the culture and tradition of the organisation. The prices of
the dishes are clearly stated in the menu of the organisation. It is very important for the
management of the organisation that they include all these essentials in their menu so that all the
customers becomes satisfied.
Casamia restaurant
Items Price

Starters and Appetisers
Pane e olive
(It is an Italian dish which up with the
innovation with natural herbs and shrubs)
£ 5.25
Antipasto del contadino
(Italian meat dish along with the pickle of
vegetable)
£ 8.25
Bresaola al carpaccio
(thin leak of italian beef)
£ 8.75
Pizza
Margherita
(Basil fresh )
£ 8.75
Vegetariana
(peppers mushrooms and onions )
£ 10.50
Pasta and rice dishes
Tagliatelle carbonara
(pancetta egg)
£ 10.50
Lasagna tradizionale
(pasta and source of bolognese)
£ 11.75
Main course fish dishes
Granchio fresco
( crab dish) Main £ 16.25
Scampi e gamberoni alla Catalana
(Scampi and king prawns pan-seared with basil,
chilli and Napoli sauce )
Main Course £ 19.50
Char-grilled dishes

Filetto di manzo
(grilled tomato and mushroom )
£ 22.95
Costata di manzo
(12oz rib eye steak served with a garlic, parsley
and sun-dried tomato butter)
£ 21.95
Home-made sauce
Al gorganzola
(Blue cheese, white wine and cream)
£ 3.25
All’aglio
(Garlic, white wine, mushrooms and cream )
£ 3.25
Side orders
Insalata mista
(Mixed salad)
£ 3.95
Spinaci saltati
(Sautéed spinach)
£ 3.75
Riso
(Steamed Arborio rice)
£ 2.95

P7 : Test and evaluate the menu produced
The development of the menu is not the simple task for the developer of the menu
because it requires specialise knowledge and experience in the planner of the menu. This menu
which is developed above are prepare by the planner for the Casamia restaurant. The planner of
the menu has to analysed the taste and preference of the customers and then develop the menu
according to the taste and preference so that the chances of failure can be minimised in the
organisation (Putri, 2019). It is very important for the management of the restaurant that they
evaluate the menu of different successful restaurants working in the market so that the planner
can develop their menu more competitive. It is the first requirement of the menu that all the
dishes of the restaurant are placed on effective determination according to their nature and
importance. The menu of the company reflects effective and efficient determination in regards to
starters, main course and desserts. All the information about the food and their ingredients are
effectively placed in the menu so that all the misconceptions of the customers can be minimise
becomes beneficial for the restaurant. There are different types of tools are present with the
company under which the management can test the accuracy and effectiveness of newly
developed menu of the organisation.
 Benchmarking: Benchmarking is one of the important and valuable tool which are used
by the managers of many organisations to test the accuracy and effectiveness of any of
their strategy and task (Ratnawati and Sulistyani, 2019). The managers of Casamia
restaurant has developed effective standards and measures in their organisation and
compare the performance of the newly developed menu with the predetermined
standards. It is very important for the managers of the organisation that they develop
targets for their restaurant and effectively communicates to all types of employees in the
restaurant. The main benefit of these targets is that all the employees of the organisation
has their goals and objectives.
 Customer reviews and feedback: The review an feedbacks from the customers are one
of the most important and valuable tool which can be used by the management of the
Casamia restaurant to test the accuracy of the menu (Renzulli, 2021). It is required by the
management that they develop those framework in the organisation which can be used by
the customers to drop their feedback about the menu of the company. There are many
advantages are hold by this tool such as the company can find the actual deviations of the

menu. It is very helpful for the company to evaluate the actual needs of the customers
from the menu of restaurant.
 Key performance Indicators: The management of the Casamia restaurant has developed
many key performance indicators under which the productivity and efficiency of their
menu can be test and considerable changes can be made in the menu (Villanueva, 2019).
With the helps of these indicators the management of the restaurant has test the menu on
the basis of different factors such as out look, design and other specifications.
M3 Producing realistic menu and costed plan for meeting overall business objectives
The planning of the menu plays a important role in achievement of organisational goals and
objectives. If the menu of the organisation has different types of specification which are based on
the taste and preference of the customers then it becomes very positive for the profitability of
the organisation. It is essential for the menu of the restaurant the prices of all the dishes are
clearly stated in the menu of the company. In relation to Casamia, the dishes and cost of dishes
which will be planned by Casamia are examined below:
MENU COST
Pameroza 7.8
Flat tomato salsa 6.3
Vegetable salad with the touch of chicken 19.2
Chicken Alfredo with summer slack 24.5
Koba summer salad along with chicken 30.3
Blueberry and lemon juice 10
Vanilla cream cake 15
Green tea along with mint flavour 25
Mock-tails 88
Extra cheesy pasta 12
Roasted goat with extra butter 35
Chicken tikka with dumplings 27

Steak and Irish Stout Pie 78
Winter vegetable and lentil soup 45
White Hot chocolate 29.5
Whipped sweet potato 30
M4 Justified recommendations for improvement based on test and evaluation of menu
There are different types of tools and techniques are described above which can be used
by the management of Casamia restaurant to test the accuracy and effectiveness of the menu so
that the menu of the company can be made more competitive and flexible for the customers of
the company (Wrigley, Nusem and Straker, 2020). There are some recommendations are present
which can be useful for the management of the restaurant because it helps them to improve the
effectiveness of the menu and makes them more attracted towards the company. The brief
discussion related to the recommendations are given below:
 It is recommended to the management of Casamia restaurant that they develop those
standards for the organisation which are achievable and realistic because unrealistic
standards becomes the reason of wastage of time and efforts.
 It is recommended to the management of the Casamia restaurant that they develop
effective technology in their organisation so that the customers of the company can
provide their review and feedback on the menu of the company.
 It is very important for the management of restaurant that they develop effective
communication in their organisation so that all the employees can interact with each
other.
CONCLUSION
From above mentioned discussion, it can be concluded that planing and development of menu is
an essential task of a restaurants as profit of it is depended on this factor. Menu to be developed
with care as sales of company is depended on it and also create impact over impression of
restaurants in minds of customers. There are different types of requirement felt by customers for
menu which is to be fulfilled by business. Item of menu should be of right price, quality and also
consist variety of item that is essential for purpose of satisfaction of customers. Business also had

different requirement which is also to be fulfilled by managers of company that provide them
opportunity in market. There are different types of menu including functions menu, à la carte,
cycle menu, Table d’hôte which is to be selected by restaurant as per their size, needs. Different
types of factors to be consider by organisation at time of developing menu as it helps them to
develop a menu that is fulfil all requirement of customers. There are also different types of
methods available in market which assist firm for purpose of evaluation of menus. These method
includes benchmarking, KPI, feedback of customers and others.

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