Menu Development, Planning and Design

This report discusses the principles of menu planning and design to meet the requirements of business and customers for a range of menus. It also covers the determination of requirements of business and customers for maximization of profit for different menus, key considerations to be considered at the time of pricing and costing, and production of accurately costed and priced menus to meet the requirements of customers. The report includes a comparison and contrast of different menus and customers as well as business requirements that create an impact on designs.

Menu Development, Planning
and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY .................................................................................................................................3
TASK...............................................................................................................................................3
P1. Examination of principals of menu planning as well as deigns in order to meet
requirement of business and customers for range of menus...................................................3
P2. Determination of requirement of business and customers which needs to be fulfilled for
purpose of maximisation of profit for different menus..........................................................5
M1. Comparison and contrast of different menu and customers as well as business
requirement which create impact on designs ........................................................................6
P3. Determination of key consideration which is to be consider at time of pricing and costing 6
P4. Production of accurately costed and priced menus to meet requirement of customer ....7
M2. Analysation of approaches to menu costing, pricing and use of effective method to
determine cost and price menus for maximisation of profitability.........................................9
P5. Production of realistic plan for development of menu that meet customers and business
requirement for maximisation of profitability for organisation ..........................................10
P6 : Produce a menu which meets customer requirements..................................................12
P7 : Test and evaluate the menu produced...........................................................................13
M3 Producing realistic menu and costed plan for meeting overall business objectives .....14
CONCLUSION .............................................................................................................................16
REFERENCES..............................................................................................................................17

INTRODUCTION
Menu is based over describing about statements which is relate to food and beverages
products that has been used in order to provide food establishment needs proposed by consumer
demand helping in attaining goals and objectives more effectively. Menu development is based
upon considering important managerial activities linked over food and beverages operations
executed over team containing entrepreneur, restaurant manager and chef. Menu planning means
those activities linked with beverage operations executed more effectively. This is an important
aspect that is based over making organization attain success more efficiently. The selected hotel
is Casamia that is an UK restaurant and has been operating with service to its customers. Focus
of organization relates with royal service to its customers. Also report is related is includes
perspectives like planning and designing over making requirements of customers and business
meet more effectively. Determination upon ways over cost and prices of menu that has been
marked out.
MAIN BODY
TASK
P1. Examination of principals of menu planning as well as deigns in order to meet requirement
of business and customers for range of menus
Types of menus:
Menu has been defined as the list which is based over food and drink items that shows
availability for customers in order to purchase and making it serve on time. Menu is an advanced
aspect of technology that makes changes possible with electronics. There are various types of
menu present in restaurant that has been explained as follows:
à la carte: This an French work which is based over menu existing within hotel industry.
A per this industry helps upon upscaling term in relation to menu that is based upon prices as
well as order done separately. In order to provided flexibility guest, manger of restaurant is able
to list options regarding individual within menu. As per this guests can pay for individual side
selected by them.
Table d’hôte: This is French work that has been used for food within host table. The
menu provides complete meal over fixed price to guest dispute over food consumed by guest.
The menu is related over consisting of appetizers, dessert, soups, salads and various other things.

It is related over ensuring about minimum wastage of food over offering easy operations in
relation over various kinds of menu system.
Functions: This menu is primarily based totally over growing motive concerning precise
activities that's associated with organisation functions, wedding, celebration and different things.
It is usually associated to 2 or 3 course
 Meeting vitamins requirement: s which is chosen through host of celebration and
wishes to pay in advance. They are required to make statistics provided over managers
and eating places of variety of humans attending celebration and offerings inside time.
 Cycle menu: It is menu that consist severa repeated options for s particular time. It is are
used by consuming locations for some reasons as some consuming locations has small
cooking operation and moreover does now now not have property to put together dinner
dinner huge menu. It is also used for purpose of happy hour menu and specific things.
Principle of Menu Planning:
 Meeting nutrients requirement: Category of god menu consists of one which isn't best
consists of energy, proteins in addition to fats however additionally mineral and nutrients.
It is crucial for bodily properly being of all contributors of own circle of relatives. Diet on
this menu have to consists of fundamental institution of five meals.
 Meal sample fulfil wishes of own circle of relatives: According to this precept, food of
own circle of relatives have to be evolved as consistent with wishes of contributors. In
own circle of relatives, a developing adolescent man or woman require wealthy meals
that facilitates them to meet their urge for food while younger baby wished bend in
addition to smooth eating regimen (Millar, Groth and Mahon, 2018). A Heavy employee
wishes greater energy in examine to different human beings and for this their eating
regimen have to consists of greater nutrients in examine to different. Pregnant girls in
own circle of relatives require inexperienced eating regimen. Diet of contributors may be
range as consistent with their age, lifestyles fashion and occupation.
 Menu making plans saves electricity and time:It is each different principle and regular
with which menu planing should be executed in manner that embody smooth and
nutritious recipes. For this, they're capable of use time saving devices similarly to labours
that is available so one can save time and electricity.

P2. Determination of requirement of business and customers which needs to be fulfilled for
purpose of maximisation of profit for different menus
Company is specializing in growing their profitability degree and for this, they desires to
fulfil requirement of enterprise business enterprise and clients. There are numerous requirement
felt via clients and if enterprise business enterprise fulfil this requirement, it offer them
possibility to get more profit. These requirement confronted via consumer that may be fulfilled
via enterprise business enterprise of Casamia is stated below:
 Price: Price is a few component that is charged via organization in change of their
products and provider. If bushiness is changing lower charges, it will allow them to
attract more clients. Managers of Casamia is charging higher charges for their products
and provider but it create values for coins for their clients. This charges provided via
them is matching first rate of their provider.
 Quality: Quality may be defined as trendy for merchandise and carrier this is supplied
through corporation. Customer require great merchandise and for which they may be
equipped to pay. This requirement is fulfilled through managers of Casamia as they may
be presenting better great of merchandise and carrier to clients.
 Choice: Customer additionally require alternatives from enterprise and it consists of
variety of merchandise and carrier supplied through corporation to numbers of clients.
There are numerous wishes and preference felt through clients at time of purchasing of
merchandise and carrier(Noone and Cachia, 2020). Managers of Casamia is presenting
style of merchandise and carrier and alternatives to their clients.
 Convenience: Customers furthermore require this issue and are ready to pay for this
factors. Convenience is some issue that make subjects quicker, an entire lot a lot much
less problem and much less tough for consumer. Managers of Casamia is presenting
comfort to clients this is critical for them.
 Business requirement: Business is likewise handling numerous requirement which may
be fulfilled through themselves and permit them possibility to increase profitability.
These requirement confronted through enterprise in context of Casamia is stated below:
 Experience frame of employees and education to frame of employees: It is critical for
enterprise to have revel in frame of employees and furthermore to offer education to
frame of employees participants that enhance their competencies and capability. It allow

employees to art work in effective manner and moreover saves time, efforts. Casamia
require expert employees that provide them opportunity to growth their profitability.
 Equipment and facilities available: Business moreover require proper machine
similarly to facilities that is important in order to complete their operation in effective
manner. It is wanted via managers of Casamia for purpose of maximization of
profitability of organization as it reduce time taken for completing their operation
process.
M1. Comparison and contrast of different menu and customers as well as business requirement
which create impact on designs
Different styles of menu are existed which might be to applied through meals and
beverage agency to be able to offer selections to clients. These menus consists of à l. a. carte,
Table d’hôte, functions, cycle menu. All those menus are special consistent with their functions
and characteristics. à l. a. carte is one in every of menu that offer flexibility to visitor and
different the opposite hand, Table d’hôte is offering constant charges for his or her merchandise
and service. Requirement of clients is trusted taste, preference, wishes and trends(Rosenberger,
2020). There are a few different requirement which has been felt through enterprise like
requirement of professional staff, availability of equipments and different things. All those
requirement of enterprise is fulfilled through enterprise to be able to get fulfilment and
additionally to growth maximisation of agency.
P3. Determination of key consideration which is to be consider at time of pricing and costing
In this different kinds of factors are included within restaurants which has been impacting
pricing and costing over items which are involved within menu. Explanation upon various
factors is based by restaurants that has been impacting pricing and costing over item present
within menu has been done as follows:
 Impact of value in addition to sales from one of a kind source: There are numerous
factors of value required to be undergo through eating place thru earnings generated
shape it. The value is primarily based totally upon meals value, lease and utilities,
insurance, labour value, miscellaneous expenses, advertising and marketing value. Such
value may be deducted through Casamia for calculating earnings and there are three
approaches inside which corporation makes calculating profitability making gross
earnings margins, internet earnings margins and working earnings margins has been

covered. Business surroundings rules and volume to which it effect on value: There are
numerous environmental rules followed through commercial enterprise reflecting agency
dedicated in the direction of discount of surroundings with framework supplied over
putting of desires and targets assisting in making objectives finished extra effectively(San
Isidro and Lasagabaster, 2021). This lads upon enhancing environmental overall
performance of Casamia.
 Scope and difficulty of availability of device in context of value: There are numerous
device of kitchen which has been utilized by eating place like Casamia primarily based
totally upon thinking about time over dedication over pricing and value menu. These
necessities are primarily based totally upon ovens, meals processors, mixers, serving
ware, kitchen show system, sinks, slicers and different things.
 Impact of seasonality limit on menu value calculation: There are positive classes
limited over value of a few objects which has accelerated off season and value discount
over numerous classes. It has been impacting prices, value of menus at the side of
maximisation of profitability. Current monetary climate: There are numerous
modifications arise in financial system of a rustic that effects in modifications in value of
merchandise and service. Prices of menu additionally modifications because of value of
inflation that create effect and results in modifications in menu.
P4. Production of accurately costed and priced menus to meet requirement of customer
The ratio has been making over making lots extra affected over costs in relation upon
manipulate over covering predominant orientation internal raw materials making dishes and fee a
good way to generate over dishes upon giving quota (Szeremeta Spak and CARLOS
COLMENERO, 2021). Through this fee has been making orientation evolved upon making
wishes of clients evolved in extra powerful way which facilitates in ranging upon growing eating
place finances in extra powerful way. Also via this Casamia eating place finances make rights
gadget of device which makes segmentation as in keeping with diverse things.
A B C D E F G H I J
Menu
Item
Total
Sold
Menu
Price
Portion
Cost
Food Cost
%
Portion
C.M.[1]
Total Food
Sales
Total
Food
Cost
Total
C.M. C.M.%

Vita
olive 16 4.25 2.26 22.00% 4.99 77.75 17.9 58.85 1.00%
Pazo
volcan
o sticks 11 7.25 1.89 34.00% 3.36 98 33.65 63.35 2.00%
Bread
of
costa 43 6.75 2.34 28.00% 3.21 394.75 124.19 266.56 10.00%
Margh
erita 15 5.75 1.89 31.00% 4.86 120 40.2 90.8 3.00%
Veg
cereta 20 9.5 2.57 35.00% 4.93 229 68.54 150.46 5.00%
Spegae
tii 70 8.5 2.15 29.00% 5.35 791.5 222.25 549.25 20.00%
Becan
with
beans
30 9.75 2.7 35.00% 6.05 366 140.4 220.6 8.00%
Spinich
borale 16 16425 5.15 40.00% 5.1 280.5 120.7 150.8 5.00%
Chicek
en
resorto 10 16.5 3.29 20.00% 14.21 329.5 70.93 248.57 9.00%
Gram
of egg 17 20.95 3.74 20.00% 15.21 440 110.75 339.25 12.00%
Lam
salsa 11 19.95 4.93 20.00% 13.02 275.35 70.04 200.31 6.00%

Corm
oto
meal
14 2.25 0.68 20.00% 1.57 50.25 10.6 40.65 1.00%
Bake
burger 14 2.25 2.3 30.00% 2.95 50 21.8 30.2 1%
Insalat
a mista 17 4.95 1.38 32.00% 1.57 70.05 20.27 40.78 2%
Spinaci 12 2.75 1.20 30.00% 1.55 50.5 11.8 30.7 1%
Resoto 11 2.95 1.09 37% 1.86 35.40 13.10 22.30 1%
Totals 363 3744.55 1161.12 2583.43 100%
M2. Analysation of approaches to menu costing, pricing and use of effective method to
determine cost and price menus for maximisation of profitability
In relation to costing of menu it has been analysed that different types of costing and
pricing techniques is used for finding accuracy within cost helping over menu formation. There
are such techniques and strategies that has helped in making better changes done in menu that
makes food of Casamia affordable upon segmenting customers presenting within an
organization. It has been leading upon making Casamia more popular and has enhanced its brand
image in market. Through costing and pricing techniques it is important that each dish makes
people taste every dish in effective manner. Through price and costing it has been divided within
ratio helping over understanding about popularity of dishes within hotel. Thus pricing and
costing make Casamia deal with pricing issues making organization develop proper structure in
terms of its price.

P5. Production of realistic plan for development of menu that meet customers and business
requirement for maximisation of profitability for organisation
The reason of the menu improvement in admire to the earnings of an organisation. It is probably
accommodate thru comparing the profitability and recognition of person to preserve the
orientation of the business. It has been controlled the extent to set the end stop end result on the
idea of the eating place to manner of smooth the menu as thru the fearing of managing the area
of earnings. It want to be set in a installed way to select the profitability and the supply of the
meals fee to manipulate its running fee and its consumer satisfaction. Menus are turn out to be
the picks to manipulate the orientation to talk about the numerous accommodating dreams for his
or her clients to say their reason of marketplace as in step with their perspective(Rogers-Shaw,
Carr-Chellman, Choi, 2018). While making the plan the menu builders want to be concentrates at
the numerous segmentations want to casting off the horrific everyday typical overall
performance of devices shape the menu listing in case of having the meals as in step with the rate
of fee. As there are type of principles that may have an effect on the menu layout and plan to
increase their earnings which might be as follows:
Prepare a menu concept : The number one menu for the eating place that want to be easy and
quick that embody the names of dishes in a particular way. It may be extra emphasised thru the
visitor. It is vital to manipulate the easy and perceptive menu as to put together the extended
menu. It want to assist in growing the earnings and their productivity.
Include listing of things: It guarantees to list the dishes in menu of Casamia consuming place that
could upload the additives of their dishes. It will offer the quick segmentations of the numerous
government that manipulate the subsequent phrases. Visitors would possibly probably enjoy it in
a commonplace vicinity way to via way of means of bypass the scenario in any influential way
(Stamatopoulos, Bassamboo, Moreno, 2021). It assists the eating place subordinates to
manipulate their mission in assembly the consumer requirement and maximize the valuation of
earnings in eating place.
 Choice of Supply chain: A eating place need to invite and embody the dealer beyond
experience in order that it gives an concept to their consumer from wherein the meal has
been exported and what fee it consists of on which basis. If the consumer reveals out the
unique supply or if need to get some components from the seasonal meals supply a very
good manner to be to be had with withinside the marketplace. The eating place can

feature them to fulfil their demand. It can will increase their profitability as thru normal
time period of ratio. Setting fee of menu devices: The factors which might be noted with
in the menu because it wants to set fee thru comparing the fee of things and
manufacturing fee in an correct enough way. The time period of fee that want to be set
consistent with the profitability in their reason consumer. So that it could be get
beneficial phrases to pay in admire to the attributes to get served.
 Plating and presentation: As serving the meal with appropriate series and clever
preference of the ornament that could make the visible notion to manipulate the
appearance of dish that make it extra attractive. The menu want to include the photos that
served dishes in order that it could supply enchantment and increase their earnings.
 Kitchen test: The kitchen test is needed for Casamia eating place to flavor the food that
may be get analysed it if you want to enhance it(Tao, 2017). As earlier than supporting to
the internet internet site on-line web website online traffic and serve them as consistent
with the way. It may be extra worthwhile because it creates the image graph and it
furthermore effects in increase the earnings.
 Conducting a menu assessment- It is vital for any meals outlet to observe their product
portfolio via which they may be able to observe their contemporary menus and produce
required present day adjustments via which clients may be attracted and their desires may
be met. In case of Casamia, the meals outlet wants to recognition on assessing the exiting
menu via which they may be able to observe the dishes which required extrude and made
and this can furthermore be useful in introducing new dishes that could supply interest of
clients. Therefore, the eating place may also moreover label their devices beneath one-of-
a-kind labels, along with Keep, Modify, Delete and Add that permits you to be useful in
list the prevailing menu range.
 Strike a stability with range- Balance and range are the vital factors of menu making
plans and improvement. While making plans menu, Casamia need to recognition on
bringing type of dishes however on the same time, they need to recognition on preserving
stability that permits to be useful interpreting clients and in assembly their desires.
Through introducing range on the equal time as preserving stability among fusion and
dishes can be useful in assembly consumer desires via which Casamia can hold their
clients and generate better earnings via which their earnings margin may be developed.

 Focus on quality sourcing- Sourcing of merchandise from dependable reassets is one of
the vital detail which need to be taken into consideration thru meals shops via which
requirements may be met effectively. In case of Casamia, the hollow specializes in
locating and counting on dependable deliver of merchandise required with the assist of
dependable suppliers. Such practices can be useful in growing and preserving the quality
requirements of the hollow.
P6 : Produce a menu which meets customer requirements
As Casamia is a British restaurant, the hole is presenting the meals variety on the idea of
seasons(Tañagras, Guinto and Incapas, 2019). The outlet makes a speciality of presenting form
of product variety via which they could entice clients and decorate the competitiveness. The
restaurant, Casamia can be upgrading their meals variety via which they could goal clients and
marketplace phase through their menu, that is depicted underneath on the idea of season:
SUMMER SEASON
Casamia
Entree
Summer Shepherd Pie (7.8)
Grilled Pineapple Salsa (6.3)
Mains
Chicken Salad with Bacon, Lettuce and Tomato (19.2)
Summer Squash Chicken Alfredo (24.5)
Soba Noodle Salad with Chicken and Sesame (30.3)
Dessert
Lemon Blueberry Mini Cheesecake ()
Spumoni Ice Cream cake ()
Sides
Mint and mango iced green tea ()
Summer cup mocktail ()

WINTER SEASON
Casamia
Entree
Cheesy Bruschetta Bites ()
Baked Goat cheese roasted with cranberry appetizer ()
Mains
Chicken stew with dumplings ()
Steak and Irish Stout Pie ()
Winter vegetable and lentil soup ()
Dessert
White Hot chocolate ()
Sides
Whipped sweet potato ()
P7 : Test and evaluate the menu produced
The menu is ready for eating place Casamia eating place this is to be get designed and
produces as regular with the vacationer desires. It has been not unusualplace via observe the way
and orientation of the goal client and its prices that may be in a way. The great of labour that
provide the segmentations to the affordability of the visitors (Todd, 2020). The Casamia eating
place had labelled with withinside the menu as in keeping with their class that comes in. It makes
it executable and easy for purchaser to get the meal in a flexible way at any problem of time with
shipping of information. The eating place has evaluated their examined to provide the menu via
the usage of numerous ways:
 Benchmarking: By setting the requirements and measuring the real common standard
overall performance to set it assist in comparing the menu. Casamia eating place has been
gadgets benchmark for his or her menu via setting specialise desires and wants to manage
the crucial aspect elements to benefit via the menu. As there are the desires and dreams

that lets in in developing and gaining as popularity (Wu, 2018). As it is probably
analysed to govern the phrases and purpose of the menu for eating place is gadgets the
subsequent benchmarking as regular with the numerous orientations.
 Customer evaluations and remarks: The advanced menu provided to the purchaser and
take remarks and evaluations from them in apprehend to the menu and the flavor of
dishes. By taking feedbacks they'll come to recognise approximately what purchaser sees
it and take recommendations for similarly improvement. Through this Casamia eating
place can take suitable majors to enhance the situations with withinside the commonplace
region way to maximise their income ratios. Key standard overall performance
 Indicators: On the basis of some key standard overall performance symptoms and
symptoms devices thru Casamia restaurant have the overall performance in producing the
food route thru utilization of food and moreover to creating equipped the tools and its
standard overall performance of cook’s era of sales. It wishes for serving and seen aspect
of menu (Stanton, 2017 ). It can help in evaluating the menu as thru using all such
essential standard overall performance that suggests to the restaurant that can take a look
at and examine the segmentations of menu as steady with the consumer dreams and the
current trends of market.
M3 Producing realistic menu and costed plan for meeting overall business objectives
Menu planning has important role to play which leads over making business objectives
that makes an organization maximises business and its profit(Yeh and Chen, 2020).. The cost
and variety of dishes holds imporatnce that has been stateted by reastaurant. In context of
Casamia the dishes and cost of dishes whch has been planned by Casamia has been discussed as
follows:
MENU COST
Spumoni Ice Cream cake 7.8
Mint and mango iced green tea 6.3
Summer cup mocktail 19.2
Cheesy Bruschetta Bites 24.5

Baked Goat cheese roasted with cranberry
appetizer
30.3

CONCLUSION
From above referred to task report, it may be concluded that menu making plans is one in
every of critical pastime to be conduced in meals and beverage industry. It is deliberate for
presenting picks to clients and additionally to enhance their experience. Customers is searching
out picks, charges and first-class of meals merchandise at time after they go to a restaurants.
There are diverse styles of precept to be taken into consideration through managers of meals and
beverage agency. It consists of assembly vitamins requirement, meal sample fulfil desires of
family, menu making plans saves electricity and time. These precept facilitates agency for
motive of growing a plan in powerful manner. There are unique styles of requirement of clients
in addition to enterprise that's to be do not forget through managers so that you can maximization
of earnings of company. Business require abilties staff, availability of system and facilities.
Customer alternatively require price, first-class, comfort to clients. Different styles of elements
to be do not forget through shape so that you can discover costing and pricing of menus.

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