Menu Development Planning and Design

This report is based on menu development planning and design for El Parador. It includes the principles of menu planning and design to meet customer needs, analysing customer and business requirements which need to be fulfilled to increase profits for various menus, comparing different types of menus and customers and business requirements which have impacted on menu design, and making recommendations to meet future trends. It also covers developing a realistic plan of menu in order to meet the needs to customers to enhance the profitability, producing a menu which meets customer and business requirements to maximise profitability for a chosen organisation, testing and evaluating the menu produced, and making recommendations for improvement based on the tests and evaluation of the menu.

Menu Development
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
TASK A...........................................................................................................................................3
The principles of menu planning and design to meet customer and......................................3
business requirements............................................................................................................3
Analyse customer and business requirements which need to fulfilled to increase profits for
various menus.........................................................................................................................5
Compare different types of menus and customers and business requirements which have
impacted on menu design.......................................................................................................6
Impact of customer and business requirement for designing broad range of menu and make
recommendations to meet future trends.................................................................................6
Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability.............................................................................................................................6
Produce a menu which meets customer and business requirements to maximise..................8
profitability for a chosen organisation...................................................................................8
Test and evaluate the menu produced....................................................................................9
Produce a realistic menu using a fully researched and costed plan that meets....................10
the overall business objective of a chosen organisations....................................................10
Make recommendations for improvement based on the tests and evaluation of the menu..10
Produce a in-depth plan for menu development, including KPI to measure success...........11
CONCLUSION..............................................................................................................................12
REFERENCES:.............................................................................................................................13
Books and Journals...............................................................................................................13
Online...................................................................................................................................14

INTRODUCTION
Hospitality industry is a wide industry and includes accommodation, food and beverages,
lodging, event-planning and theme parks. There is need to manage the overall work and provide
best services to the customers (Kim, Sauerwald and Sukpatch, 2021). This report is based on
menu development planning and design for El Parador. It is one of the famous food outlet in UK.
The report includes the principles of menu planning and design to meet customer needs. The
requirements of customers is also being examined in order to maximise the profitability of the
business. A realistic plan to develop the menu in order to attract the new customers is part of this
report. It is also important to teat and evaluate the menu that is being produced so that success
and probability are attained.
MAIN BODY
TASK A
The principles of menu planning and design to meet customer and
business requirements
There is a need of designing menu is appropriate manner so that the business is able to
satisfy the customers needs. The menu must be developed by considering all the important points
that are necessary (Smith and et.al., 2019). The menu must be designed to cater the needs of
different customers. The different type of menus are as follows:
A La Carte Menu: It is the first type of menu in which each item is listed and priced.
They are expensive then the other menus and the customers are able to choose the option
according to them.

Du Jour Menu: It is a menu that is designed for the day and the one that is designed by Chef. It
is a French that means “of the day”.
Cycle Menu: As the name suggest it is a menu that is repeated in cycle for a particular
period of time (SAHIN and YAZICIOGLU, 2020). For example, it is repeated on weekly basis
so that the customer's are able to know about the food that is being prepared.
Table d'hotel: The items that are being displayed are being fixed. The motive is to
provide quality products. The advantages associated with this menu is there is requirement of
less kitchen space and labour.
There are certain principles that are being followed in order to design the menu are as
follows:
Add contrast: The customers prefer the food menu that has variety of textures,
flavours,and colours. It helps to attract the customers towards the product and they are able to
retain the customers. The principle of adding contrast must be followed by El Parador so that
they are able to make the food menu attractive
Strive for balance: It is important to take proper care of balance at the time of designing
the menu. The use of variety of dishes will help to formulate a balanced menu (Pham, 2020). The
dishes must include taste and all type of nutrients so that the a proper balance is created.

Consider colour: There is requirement of forming an attractive menu. Right choice of
colours is necessary to attract the customers and they are able to make choice in right way. If a
restaurant has colourful menu then the customers are unable to focus on the dishes.
Includes variety: There is requirement of different variety of food. The menu must not
have same type of food being mentioned. The customers like variety and the same must be
considered at the time of developing the menu.
Analyse customer and business requirements which need to fulfilled to increase profits for
various menus
To increase the profitability of the menu, it is important to consider the customer and
business requirements. There must be proper analysis done so that the real needs and wants of
the customers are analysed (Kamal and et.al., 2021). To serve them effectively the menu must
be made as per the requirement of customers and business. The requirements of customers are
mentioned below:
Price: The customers check the price of product before ordering them. There is need of
providing them food products at affordable price and that is of good quality. The use of better
quality food products help the El Parador to reach more customers.
Quality: It becomes essential to follow the standards of food and maintain high quality. It
helps them to enhance their profitability as the customers are ready to pay more for the quality
and tasty food products.
Choice: By providing wide range of products to the customers El Parador is able to
attract them. The customers are different from each other and will be able to choose among the
different options provided in menu.
Convenience: The customer's are ready to pay for Convenience. It is important that they
are being provided the services on right time so that they demands are being fulfilled (Nugroho
and et.al., 2021).
Business requirements
There are some of the important points that must be considered to achieve profitability.
The business requirements are mentioned below:
Experience staff and training of staff: There is need of having skilled staff who is able
to carry on the work in appropriate manner. It will help the business organisation to deal with the
customers in effective manner.

The equipment and facilities available: There is need of using all the facilities and
designs according to the equipments that are being available (Tucker and Sun, 2018).
Market research: There is need of carrying on the research so that the trends in the
market are analysed. It will help them to prepare best for the customers according to their needs
and wants.
Compare different types of menus and customers and business requirements which have
impacted on menu design
The needs and wants of the customers keep on changing, it is important to keep track on
their needs so that best menu can be designed. It is necessary to provide best quality of products
to the customers and at an affordable price. The use of variety in food menu will help to attract
the customers and design the menu (Bereitschaft and Scheller, 2020). It is important to know
about the different types of menu and use the best suitable according to the needs of the business.
The use of A La Carte Menu helps the customers to know about the price of food product
clearly. The cyclic menu can be used if the business organisation wants to keep same cycle. Du
Jour Menu is a single day menu and provides variety to customers on different days.
Impact of customer and business requirement for designing broad range of menu and make
recommendations to meet future trends
There is direct impact of the present trend on the designing of the menu. The food that is
in trend must be updated by the good outlet in their menu. This help to create effective brand
image and attract more and more customers. The restaurant must know about the likes and
dislikes of the customers so that they are able to provide best suitable products to their customers
(Kashef and et.al., 2021). There must be regular research being done by the restaurant so that
appropriate modifications can be done. This makes the customers loyal for the business
organisation and attract new customers as well.
Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability
The business organisation must consider all the steps that will help them to develop and
design a realistic menu. The use of all the necessary steps will help El Parador to carry on their
work in effective manner. The team must come together and work so that they are able to satisfy
the needs and wants of the customers and provide them best as per their needs (Lopes and et.al.,

2018). There are certain steps that must be followed in order to formulate a realistic plan of
menu. The steps are mentioned below:
Conduct a menu assessment: It is the first step in which the assessment of menu takes
place. It is important to carry on the assessment of the current menus so that the working can be
prioritize. It will help El Parador to know about there present menu and then they decide to
Keep, Modify, Delete or Add the food items. It is important to carry on the assessment by
considering the important aspects.
Define the needs: It is necessary to know about the needs of the customers. By defining
the needs, El Parador will be able to know about the necessary changes that are required. They
must take feedback from the existing customers about the necessary changes that are required to
make the menu attractive (Susanto and et.al., 2019). By selecting best available considerations
the profitability positions of El Parador can be enhanced. There is need to consider all the
important dished and include the for success and profitability of the enterprise.
Carry on research: It is the next step under which proper research is being done. The
use of social media and other platforms is being done in order to know about the required
changes.
Explore and taste: The next step is to explore. A person must not rely on the online
sources only. El Parador must explore the taste of the dishes they want to add so that best can be
provided to the customers. It is necessary to use the new and innovative dishes as the overall
success is based on the same.
Create and Present: The presentation of the dish also plays a critical role. It is important
to present the food so that it is attractive. There is need of being professional and working in
such a manner so that the customers are attracted towards the organisation.
Get feedback: It becomes important to take feedback from the related parties. This will
help to know about the necessary changes that are required. To manage the menu the work must
be done properly and the feedback must be considered (Dayama and et.al., 2021). The use of
attractive food items is necessary and will help to design the menu in appropriate manner.
Establish Pricing: It is the next step in which the task is to establish price for the
products that are being included in the new menu. There is need to establish price to know about
the best available price at which the customers will get valuable food products.

By following all these steps in effective manner the business organisation will be able to
develop best product to satisfy the needs and wants of the customer's.
Produce a menu which meets customer and business requirements to maximise
profitability for a chosen organisation
There is key role of designing the menu in appropriate manner. El Parador will use the
principles of menu design in order to meet the needs and wants of the customers. There are
regular changes in the requirement of the customer's (Falomir, 2018). The use of required
legislations will help to design best menu. The use of variety in the food menu will help to attract
the customer's and enhance overall profitability of El Parador. The menu is developed as follows:
Name of dish Price
Pie and Mash 10
Bangers and Mash 17
Cockles 11
Fish & Chips 14
Eton Mess 14
Sticky Toffee Pudding 17
The new menu includes all the famous dishes of London so that the customers are
attracted. The prices are also affordable and it will help to provide best to the customer's. It is
necessary to work upon the quality of products so that the customers prefer the new menu. The
menu is being designed after taking feedback from the customer's. The profitability of El Parador
will be based on the requirements they are able to fulfil. There is need to make more customer's
aware about the changes made in menu so that goals and objectives are achieved.
Test and evaluate the menu produced
There is need of testing the menu that is being produced. The use of right Key
performance indicators will help to check the overall success of the menu. To know about the
profitability position and the success of company it becomes essential to test the menu
(Sarasvananda and et.al., 2021). The gaps can be identified by using the right framework for the

success of the food menu. The regular check of the menu will help the restaurant to carry on the
work in appropriate manner. El Parador will check the menu by the use of following parameters
and they are as follows:
Key performance indicators and benchmarks: These are the parameters that help the
restaurant to track the performance and to meet the goals. It is a way to measure the success of
the business organisation and the way they are meeting the needs and wants of the customers. It
helps the business organisation to monitor the health of the business (Bacon and Krpan, 2018).
They are able to stay on track by knowing about their performance. They also help to analyse the
pattern of time and grab right opportunities. The KPI being used by El Parador are as follows:
 Customer engagement KPI: El Parador checks the rare of customer engagement. If they
are able to engage more customer's it help them to achieve success. El Parador checks the
online reviews of the customers so that the engagement rate is monitored. The use of
customer retention rate is being done as it also helps the organisation to know the success
of the menu being developed.
 Marketing KPI: It is another way that is being used by El Parador to check the overall
success of menu with the help of marketing strategies. They check the social engagement
of the employees so that the progress of marketing is monitored. The traffic on the
website is also being done (Suwastika, 2022). By designing new menu the company is
able to enhance the traffic on the website. The enhancement in the followers on social
media is helpful for the business organisation is able to attain success.
 Profitability KPI: It is necessary for the business organisation to check the gross profit
and net profit. It will help them to take necessary actions. By launching new menu, El
Parador will be able to enhance their profitability position. So the same must be
monitored.
Customer feedback: It is the information that is collected directly from the customer's.
The customers share the experience and tell about the areas that the like or dislike. There are
various platforms that can be used in order to take feedback from the customers. It helps the El
Parador to know about the real time review of the customers. The customers tell about what they
feel bad and good. The restaurant will be able to take suitable actions according to the
requirement of the customers (ŞAHİN, 2020). They can take feedback from the customers via
social media, face to face, feedback forms etc. It will help to know about the further actions for

improvement. The feedback of the customer's must be taken seriously by El Parador. This helps
them to enhance the performance of the business and engage more customers.
All these techniques are being used to evaluate the performance of the menu being
formulated by the El Parador. It is necessary to check the performance and then work to take
corrective measures.
Produce a realistic menu using a fully researched and costed plan that meets
the overall business objective of a chosen organisations
El Parador must consider the food items that are in the trend. To design the realistic menu
they must work on the cost of the food items. It is necessary for the company to check the rates
of competitors so that best can be provided. The use of the correct steps is also necessary for the
development of menu (Wall, 2021). There is need to carry on research and analyse the cost that
is required to work as per the objectives of the business organisation. El Parador will include the
all the famous dished of London and valuable price to attract the customers and fulfil their needs
and wants.
Make recommendations for improvement based on the tests and evaluation of the menu
There are some points of recommendations that must be taken care by El Parador in
order to carry on the test and evaluation effectively. The following are as follows:
 They must analyse the requirements of the customers in the starting so that they are able
to develop effective menu. The use of right techniques is necessary for the best menu that
caters the needs and wants of target customer's.
 They must keep track on the requirement of the customer's. The dishes that are demanded
by the customer's and are not part of the menu must be demanded. They must observe the
customer's and then take suitable actions in order to enhance the menu further.
 The use of more and realistic photos in the menu helps El Parador to enhance the ease of
customers and carry on the work effectively. The use of right colour combination will
help to develop the menu more attractive.
Produce a in-depth plan for menu development, including KPI to measure success
There is need to follow all the steps of menu development in effective manner. It is
important to first of all the carry on research and identify the needs and wants of the customer's.
It is necessary to define the needs of the customers so that necessary actions can be taken. The

next step is to explore about the taste of the dishes. The menu must be presentable and must
include best pictures of the dish (Ismail and et.al., 2019). The important step to set the prices
according to the value the dish provide. It is also important to use key performance indicators so
that the performance of the restaurant can be evaluated. The use of feedback from the customer's
is necessary to know about the progress made by the restaurant. It will help to take the suitable
actions for improvement.

CONCLUSION
From the above report, it is analysed that there is need of having a perfect menu to attract
the customers. The principles of menu design and the different type of menus are part of this
report. The requirement of the customer's and business organisation to design the menu are
important part of this report. The steps to develop menu are are also mentioned in the report and
a realistic menu is formulated to serve the needs and wants of the customer's. In the end, the way
of monitoring and evaluating the menu are mentioned.

REFERENCES:
Books and Journals
Bacon, L. and Krpan, D., 2018. (Not) Eating for the environment: The impact of restaurant menu
design on vegetarian food choice. Appetite, 125, pp.190-200.
Bereitschaft, B. and Scheller, D., 2020. How might the COVID-19 pandemic affect 21st century
urban design, planning, and development?. Urban Science, 4(4), p.56.
Dayama and et.al., 2021. Foraging-based optimization of menu systems. International Journal of
Human-Computer Studies, 151, p.102624.
Falomir, Z., 2018. Including hard restrictions into Diet4You menu planner. Artificial Intelligence
Research and Development: Current Challenges, New Trends and Applications, 308,
p.190.
Ismail, S and et.al., 2019. The Importance of Menu Variety Experience for Public Health
Sustainability at Higher Education Institution. Indian Journal of Public Health Research
& Development, 10(9).
Kamal and et.al., 2021, April. Bill of material analysis framework of food menu to increase raw
material inventory efficiency and halal food inspection of culinary business. In IOP
Conference Series: Earth and Environmental Science (Vol. 733, No. 1, p. 012043). IOP
Publishing.
Kashef and et.al., 2021. Protocol: 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 Open, 11(4).
Kim, Y. H., Sauerwald, P. and Sukpatch, K., 2021. Are you looking for special menu? An
examination of variety seeking behavior for Promotional Menu (VaPM) Model.
International Journal of Gastronomy and Food Science, 23, p.100295.
Lopes and et.al., 2018. National food, nutrition, and physical activity survey of the Portuguese
general population (2015-2016): protocol for design and development. JMIR research
protocols, 7(2), p.e8990.
Nugroho and et.al., 2021. Software development sistem informasi kursus mengemudi (kasus:
kursus mengemudi Widi Mandiri). J-SAKTI (Jurnal Sains Komputer Dan Informatika),
5(1), pp.328-336.
Pham, V. T. T., 2020. Planning a Vietnamese Lunch Buffet Menu for a Finnish Restaurant: Case
Sulo Restaurant (Doctoral dissertation, Theseus).
SAHIN, E. and YAZICIOGLU, I., 2020, December. Menu Design Strategies: An Experimental
Research Using Neuromarketing. In The 2nd International Conference on Tourism and
Entrepreneurship (ICTE) 2020 (p. 997).
ŞAHİN, E., 2020. An Evaluation of Digital Menu Types and Their Advantages. Journal of
Tourism and Gastronomy Studies, 8(4), pp.2374-2386.
Sarasvananda and et.al., 2021. analisis survei kepuasan masyarakat menggunkan pendekatan E-
CRM (Studi Kasus: BP3TKI Lampung). Jurnal Data Mining Dan Sistem Informasi,
2(1), pp.1-9.
Smith and et.al., 2019, November. An eye-tracking analysis of a restaurant menu. In
Proceedings of the Human Factors and Ergonomics Society Annual Meeting (Vol. 63,
No. 1, pp. 1522-1526). Sage CA: Los Angeles, CA: SAGE Publications.

Susanto and et.al., 2019, November. Menu Planning And Product Development For Single
Origin Coffee Shop In Catur Village Kintamani Bali. In International Conference on
Fundamental and Applied Research (I-CFAR).
Suwastika, I. M. A., 2022. PEMANFAATAN PENDEKATAN E-RCM BAGI ANALISIS
SURVEI KEPUASAN MASYARAKAT (STUDI KASUS: BP3TKI LAMPUNG).
Jurnal Portal Data, 2(1).
Tucker, A. and Sun, G., 2018. Creating New Menu Development Guidelines for UBC Food
Services Alexa Tucker, Gloria Sun, Farivar Zargaran, Seraph Yu, Shannon Chau, Una
Trevillion University of British Columbia FNH 473 Themes: Food, Health, Wellbeing.
Wall, E. S., 2021. An empirical study of virtual reality menu interaction and design (Doctoral
dissertation, Mississippi State University).
Online
7 Essential Steps to Menu Development, 2020. [Online] Available through:
<https://www.catersource.com/food-beverage/7-essential-steps-menu-development>