Menu Development, Planning and Design - Desklib

This report discusses the principles of menu planning and design, customer and business requirements, costing and pricing of menus, and menu development and evaluation. It includes a range of different menus and customer and business requirements that impact their design, and recommendations to meet future trends. The report also provides sample menus and recommendations for improvement. The subject is Menu Development, Planning and Design, and the course code is not mentioned. The college/university is not mentioned.

Menu Development
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 INVESTIGATION OF PLANS AND DESIGNS OF MENUS TO FULFIL
EXPECTATONS CUSTOMER AND BUSINESS.........................................................................1
P1 Principles of menu planning and design to fulfil requirements of customers and business1
P2 Customer and business requirements that should be kept in mind to gain maximum profits
................................................................................................................................................2
M1 Compare and contrast a range of different menus and customer and business requirements
that impacts their design.........................................................................................................3
D1 Analyse how customer and business requirements impact the design of broad range of
menus and recommendations to meet future trends...............................................................5
TASK 2 HOW TO COST AND PRICE MENUS...........................................................................5
P3 The key elements while pricing and costing of menus.....................................................5
P4 Produce accurately costed and priced menus to meet a range of customer requirements 6
Menu Samples........................................................................................................................8
M2 Analyse approaches to menu costing and pricing..........................................................10
TASK 3 DEVELOP AND EVALUATE MENUS TO MEET CUTOMER AND BUSINESS
REQUIREMNTS...........................................................................................................................11
P5 Produce a realistic plan to develop a menu which develop a menu which meets customer
and business..........................................................................................................................11
P6 Produce a menu which meets customer and business requirements to maximise profits for
the business...........................................................................................................................13
P7 Test and Evaluation of the Menu Produced....................................................................15
M3 Produce a realistic menu using a fully researched and costed plan that meets requirements
and fulfil the objectives of the business...............................................................................16
M4 Make justified recommendations for improvement based on tests and evaluation of the
menu.....................................................................................................................................17
D2 An in-depth plan for menu development, including KPIs to measure success: produce and
test the menu, making justified recommendations to resolve problems identified to meet
overall business objectives of an chosen organisation.........................................................17

CONCLUSION..............................................................................................................................18
REFERENCES..............................................................................................................................19

INTRODUCTION
Among the restaurants the menu refers to the food items that are prepared by them to be
served to customers. Menu generally exhibits a list of items comprising food, salad, appetizers,
beverages, deserts etc. along with their prices, ingredients used and sometimes pictures of dishes,
either physical in print form or on electronic devices. The menu should be planned and prepared
with the aim to attract customers towards different products produced by restaurants in order to
enhance their profits. Restaurant Sat Bains was started by Satwant Singh famous for his
European cuisine “Sat” Bains, in the year 2002 and is located at Nottingham, UK. The report will
consist of examination of the principles of menu planning and design so that more customers can
be attracted and various requirements of the business can be fulfilled. It will also, determine the
requirements of customer and business which are necessary for business to maximise profits for
different menus they prepare. Moreover, this report will focus on determining key components
that should be considered while pricing of the menus by producers. Along with it, this report will
give an example of accurately costed and prised menus to meet the expectations of the
customers. Furthermore, there is a plan to develop menu which meets demands of the customer
and fulfils business requirements to increase the profits of Restaurant Sat Bains. At the end, the
report will test and evaluate the performance of menu and recommend for the improvements that
could be made to it.
TASK 1 INVESTIGATION OF PLANS AND DESIGNS OF MENUS TO
FULFIL EXPECTATONS CUSTOMER AND BUSINESS
P1 Principles of menu planning and design to fulfil requirements of customers and business
The process of menu planning is associated with deciding the patterns and varieties of
palatable offerings that a hotel or restaurant can provides to the consumers. Menu planning is
related to the resources and staff that supports the production of food products and serving of
various delicacies (Wyse, and et. al., 2019). It broadly covers numerous aspects which includes
nutritional value, ingredients, creative designs, flavours, sizes and range of food products (Irie
and et.al., 2020). In context of Restaurant Sat Bains, it conducts the process of menu planning
and decides their menu through considering the following principles of menu planning:
1

Nutritional value: The most important aspect of designing a menu should be that the
respective food items must contain standard nutritional value in their ingredients. Through
consuming food, an individual desire to consume minerals, proteins, vitamins and other
nutritional substances.
The meal patterns: The restaurant sat beans executes the process of menu planning
considering the suitable design of meal patterns which suits the needs of consumers. A meal
pattern is criteria on the basis of which food items are categorised in breakfast, snacks, main
course, desserts and other such sections according to their utility.
Offering wide varieties: Restaurant Sat Bains provides their customers with varieties in
food items and satisfy them with scrumptious meals. In the process of menu planning, varieties
in amount, taste and flavours and other criteria should be considered (Özbay, G. and Sariişik, M.,
2018).
Creating effective and attractive menus consider aspects of presenting list of available
food items with tempting graphics and proper classifications along with the factor of moderate
and reasonable prices according to served utility. Restaurant Set Bains should focus on making
their menu more effective for alluring customers.
P2 Customer and business requirements that should be kept in mind to gain maximum profits
While searching the best restaurant to fulfil cravings, the first thing that comes in minds
of customers to check the respective menu to know the varieties and prices of various food items.
Restaurant Sat Bains effectively evaluate and plan decisions in the process of menu designing as
it plays a important role in determining profits for a range of different menus (Hetrick, H. N.,
2020). The customers are tend to make their consuming decisions considering the utility that an
item offers and what price he has to pay in order to attain that. In context of restaurant Restaurant
Sat Bains, following points are described to plan menus in order to maximise profits:
Differentiate items on the basis of popularity: The process of menu planning includes
analysis of food offerings that could be categorised as stars, plough-horses, puzzles and dogs.
The food items and emphasis on them should be prioritised according to the extent they are liked
by consumers (Ronitawati and Swamilaksita, 2021).
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Standardisation and appropriate selection: It is very important to keep in mind while
planning menu that too much choices can confuse customers and impact their decision making.
A constructive menu offers standard amount of alternatives to their consumes with great taste.
Research of food likings: The process of menu planning conducts research to know the
preferences of consumers and include servings that are most appealing to audience. The best
ways to balance the needs of customer liking and menu should be key aspect for Restaurant Sat
Beins.
Emphasis on Variety: The menu should have variety and choices for the customers that
should focus on satisfying nutrition and taste of the customers. Restaurant Sat Bains should look
after the preparation of different menus such as for breakfast, lunch dinner consisting beverages,
desserts etc.
M1 Compare and contrast a range of different menus and customer and business requirements
that impacts their design
There exists many types of menus that are primarily uses in various restaurants. The five
main or most common menus that are present across restaurants are a la carte menu, static
menus, du jour menu, cycle menus, fixed menus.
 La carte menu lists the prices of each item separately which are quite high and have
more flexibility of the choices for customers. A la carte menu have more flexibility,
therefore customers can choose individual items at a time or combine them according to
their wish.
 Du Jour menu is constantly changing with the changes daily, depending on what is
available or prepared by chef. Restaurant Sat Bains uses this form of style when chefs
decide to change their cuisines on consistent basis to gain advantage in the market.
 Static menu: It is a menu that is larger and divided into categories that doesn't change
very often. It is the most widely used menu in existing world so the people can choose
what to eat on the consistent basis as this does not change.
 Cycle Menu: It is a part of menu that has repeated options over a specific duration in
constant manners (Lagacé, C., and et. al., 2019). This form of menu attachment can be
used by Restaurant Sat Bains when they want to create demand for certain items of their
products.
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 Fixed menu: It is a form of menu that consists of certain items in the menu for fixed
specific price. This form of menu is also provided by Restaurant Sat Bains when they
need to serve a full diet to certain customer in a plate to fulfil their expected demand.
There are many other forms of menu such as table de menu, prix fixe menu, beverage
menu, cocktail menu, dessert menu, buffet, industry menu, digital menu etc. These can be
adopted according to the requirements of customers and at the times of needs of the business at
specific occasions.
Customer requirements Customer tastes and preferences: The taste and preference of food and beverage items
are the main influences that should be studied carefully by the company. Customer trends: Market is constantly changing that affects what the restaurant should
plan in their menu. Therefore, Restaurant Sat Bains should keep checking customer
trends such as veganism which is much popular in today's market across UK.
 Customer Needs: Customer looks for various things in the menu as per their needs.
Restaurant Sat Bains should focus on highlighting certain criteria in menu that satisfies
their needs such as for breakfast, lunch or dinner an party, marriage or get together.
Business Requirements Experienced Staff: Every business runs due to its employees and to enhance performance
of their organisation, the employees must be skilled and effective in their performance
(Pappalardo, V. and La Rosa, D., 2020). Availability of equipment and facilities: The rapid changes had led to development of
technology in all fields, the equipments and facilities that are used by Restaurant Sat
Bains should be advanced to create best results. Current legislation: The menu planning should consider all the legislations that define
the laws and constraints regarding food safety, health, hygiene etc.
 Quality and consistency of product and supplies: The restaurant should always focus on
enhancing their quality by dealing with good suppliers so, best quality could be brought
in their menus.
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D1 Analyse how customer and business requirements impact the design of broad range of menus
and recommendations to meet future trends
The requirements of customers on certain occasions changes the requirements of business
to modify their menus (Menu, T., 2020). At the times when Restaurant Sat Bains want to conduct
a office party they have to modify their menu to cocktail menu and beverage menu in order to
create a party environment. When the customers demand the Restaurant Sat Bains for
engagement or marriage purpose the menu should be changed to buffet menu and dessert menu.
At certain occasions like family dinner the customers would require order once menu or fixed
menu. Likewise at different occasions the customers and business requirements changes in order
to meet the changing demand. The future changes would enhance digital menu, menus apps and
QR-based menu that must be adopted by Restaurant Sat Bains in order to gain competitive
advantage.
TASK 2 HOW TO COST AND PRICE MENUS
P3 The key elements while pricing and costing of menus
There are two ways by which the pricing and costing of the menus can be determined that
are food cost and gross profit margin method. Both the methods of determining the price of
certain menu involves backward or declining approach to identify the expenses that influences
the price of certain product. Planning out menu costs or prices must be done by performing
certain calculations which are elaborated below- Identification of expected food cost ratio: This could be done by Restaurant Sat Bains by
identifying their profits let say 20% and pricing it on the menu to understand that
expenses are accepted by guests or not. Determining the cost of sold items: Restaurant Sat Bains could utilise bar inventory
software like BinWise Pro to figure out their expenses on raw material and what they
gain from each sale.
 Calculate how to price food items: The price for a particular item in menu could be
obtained by dividing cost of goods sold by ideal food cost. This is one way of deciding
price for a particular item by food cost and many other ways can be adopted.
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P4 Produce accurately costed and priced menus to meet a range of customer requirements
Menu (Cuisine)
Menu Item Total
Sold
Menu
Price
Portion
Cost
Food
Cost %
Portio
n C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Wild garlic soup,
bacon and olive
oil
12 £10.95 £2.75 25.00
%
£8.20 £131.4
0
£33.00 £98.40 24.00
%
Bubble and
squeak,
asparagus
8 £11.95 £4.25 36.00
%
£7.70 £95.60 £34.00 £61.60 15.00
%
Strawberry
Pavlova
10 £6.95 £3.75 31.00
%
£8.20 £69.5 £21.5 £48 20.00
%
Yule log 5 £10.95 £3.50 32.00
%
£7.45 £54.75 £17.5 £37.25 9.00%
Cranberry,
apricot and sage
stuffing
4 £14.95 £5.25 35.00
%
£9.70 £59.80 £21.00 £38.80 9.00%
Festive Black
pudding in
blankets
6 £12.95 £4.00 31.00
%
£8.95 £77.70 £24.00 £53.70 13.00
%
Scotch eggs and
brown sauce
5 £15.95 £7.25 45.00
%
£8.70 £79.75 36.25 £43.50 10.00
%
Totals 50 £568.5 £151 £337.7
5
6

7

Menu (Beverages)
Menu Item Total
Sold
Menu
Price
Portion
Cost
Food
Cost %
Portio
n C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Pimm's 31 £6.75 £1.93 28.59 £4.82 £59.83 £209.2 £149.4 4.63%
Mandarin
Mojito
211 £11.95 £1.72 25.48 £5.03 £362.9
2
£1,424
.25
£1,061
.33
31.50
%
Champagne and
sparkling
71 £6.95 £2.23 22.01 £4.40 £108.6 £493.4
5
£384.8
2
10.61
%
Sweet Wine 19 £10.95 £1.55 29.73 £4.77 £42.37 £142.5 £100.1 2.84%
Rose Wine 78 £14.95 £1.55 26.05 £5.19 £120.9 £464.1 £343.2 11.60
%
Cote De Nuits 129 £12.95 £1.68 26.05 £4.98 £216.7 £832.0 £615.3 19.28
Alsace 130 £15.95 £1.76 25.32 £8.70 £228.8 £903.5 £674.7 19.43
Totals 669 £1140.
7
£4469.
1
£3328.
8
100.0
0%
Menu Samples
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M2 Analyse approaches to menu costing and pricing
There are many strategies and approaches that can be helpful in costing and pricing of
menus to maximise profits. Some of the approaches involve internal factors such as gross profit
margin or food cost as explained above. Whereas, the external factors involve competition and
clientele that could be used for pricing of the menu, these factors are as follows-
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 Competitor's pricing: Restaurant Sat Bains could look after the prices of the products
that competitors use with similar menus and concepts. While looking after the costs of the
competitors’ perfect price for a menu can be calculated. Demand Pricing: The another approach of pricing may be creating demand for certain
product or menu to encourage higher sales. This strategy or approach could be used by
Restaurant Sat Bains to gain profits with the economy of scale to increase margins. Psychological pricing: There's a story of Robert Cildini's influential market book
influence that illustrates an aspect of psychological well. Which stated that sometimes
higher prices may communicate higher quality, and vice versa. Restaurant Sat Bains
could use this approach to attract customers of higher grades and gain more profits. Menu Engineering: Making the menu attractive and well defined could help the
customers to choose the products more easily and they are more likely to spend. Such as,
providing options for dessert after lunch or dinner in the menu could be beneficial in
order to gain profits. Price and seasonality of ingredients: The prising of certain food items by Restaurant Sat
Bains is done according to the changes in seasons. The availability of certain vegetables
in certain seasons increases and at certain time they vanish from the market which affects
the prices of menu in particular season.
 Labour costs: The wages of employees affects the costs of the menu produced because
they are the producers for menu who may work extra to complete the requirements in the
menu this affects the cost of menu.
TASK 3 DEVELOP AND EVALUATE MENUS TO MEET CUTOMER AND
BUSINESS REQUIREMNTS
P5 Produce a realistic plan to develop a menu which develop a menu which meets customer and
business
In hospitality business, the role of menu development is highly crucial and important in
proper efficiency and productivity of food sector businesses (Milano, C., Novelli, M. and Cheer,
J.M., 2022). A constructive menu should entice consumers with its palatable offerings and
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provide maximum utility to consumers visiting the restaurant. In context to restaurant saint
beans, for the purpose of effective development of a menu, a realistic plan is being formulated
which includes the following points:
Performing a menu assessment: This is the foremost step and activity which is required
in the formation of constructive plan of menu development. In this step, the restaurant will
analyse their existing menus in order to review which item is generating incomes and which is
the least preferred food item in the menu. This step includes the detailed observation of menu
items in order to decide new additions and removal of items which are least ordered from the
menu. Conducting a menu assessment review the whole menu going through each item and mark
each one of them as keep, change, remove or add.
Defining requirements: During special occasions and weddings, special food menu is
requested by customers. In context to Restaurant Sat Bains, it should consider the requirements
and special preferences of consumes for celebrations and occasional gatherings. After conducting
the first step of menu assessment, it is significantly required to access the following points:
 food items that are required to added or modified
 location mentioned
 flavours availability
 listed prices
Research on food preferences: It is now time to get familiar with customers choices
through searching and observing content through social media. While implementing menu plan,
real research would benefit the organisation by getting inspiration and ideas through observing
people around major food outlets (Ghadban, S. and Fayad, B., 2021).
Exploring restaurants and trying menus: In order to develop an effective menu, the
restaurant could be benefited from applying practical approach in implementing this plan. This
would involve exploring food restaurants physically rather than just conducting online
researches. This would help Restaurant Sat Bains through understanding the concept of effective
menu from the perspective of the audience. This step is associated with visiting restaurants and
trying famous food items which would help in bringing improvement.
Writing and presenting innovative ideas: After performing the above mentioned
activities, it is now time to create outcomes that are developed from completing above steps. This
step includes the process of writing creative ideas and new inventions that are being yielded in
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the above processes. It involves presenting ideas in written format which are gained with the help
of analysing consumers attitude and exploring restaurants.
Experiment and analyse effectiveness: This step is related to experimenting with
creative ideas that are written down in the previous step (Islamiyati, D., Lestari, D. and Insani,
N., 2021). The organisation will now start developing their hypothetical views into reality in
order to evaluate outcomes that could be generated through adopting new ideas.
Setting prices: The last step included in the realistic plan of a menu development is
setting prices of modified and newly created food dishes. Also, the prices of more liked food
items could be changed depending on the demand of regular customers (Cho, M., and et. al.,
2019).
P6 Produce a menu which meets customer and business requirements to maximise profits for the
business
Seasonal Menu:
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Restaurant Sat Bain's
Food Menu
Spring menu
 Wild garlic soup, bacon and olive oil Bubble and squeak, asparagus
Summer menu Strawberry Pavlova
Winter menu
 Yule log
 Cranberry, apricot and sage stuffing
 Festive Black pudding in blankets
 Scotch egg and brown sauce
£10.95
£11.95
£06.95
£10.95
£14.95
£12.95
£15.95
Beverages Menu
 Pimm's
 Mandarin Mojito
Wine by glass
 Champagne and Sparkling
 Sweet Wine
 Rose Wine
 Cote De Nuits
 Alsace
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£6.95
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P7 Test and Evaluation of the Menu Produced
Testing and evaluating menu is a crucial step in the process of planning regarding menu
development and constructive structure of a menu (Sawicki, E., and et. al., 2019). In order to
effectively evaluate a menu and determine the viability and proper formation, various aspects are
15

needed to be considered. In context to restaurant Sat Bains, the evaluation of above menu
includes the following points:
Ensuring appropriate prices for various items: In order to evaluate a menu, the
organisation should examine the appropriateness of their prices whether they are relevant
according to the utility of items. Audience are tend to visit restaurants which offers maximum
utility and nutritional value to consumers at most reasonable prices.
Analysing orders and preferences of customers: It should be constantly examined that
customers are liking the dishes and preferring the items that are being offered (Visioning, C.C.,
2021). To evaluate effectiveness of the restaurant, the organisation should constantly observe the
tendency of ordering and what is mostly liked by customers.
Determining whether items are ordered or not: Restaurant Sat Bains should determine
the number of items and choices that are not ordered by customers. In the process of evaluating
menu, the desires and requirements of customers should be constantly reviewed in terms of their
likings and preferences. The classification of items should be done on the basis of their
popularity to check what is most ordered or least ordered dishes of the restaurant.
Asking for consumers reviews on regular basis: Feedback is important to improve the
efficiency of services that are being offered. In context of evaluating the above produced menu,
the restaurant should constantly ask customers to provide them with reviews and feedback so that
positive changes could be ensured.
Key performance indicators: To evaluate the performance of different menu items
according to the predetermined results could help to understand changes that required to be made
for betterment of menu (Grady, A., and et. al., 2018).
M3 Produce a realistic menu using a fully researched and costed plan that meets requirements
and fulfil the objectives of the business
The menu is a important part for running the activities of Restaurants such as Restaurant
Sat Bains because these helps to attract customers towards different meals they prepare. A menu
can be developed by performing a menu assessment, defining requirements, research on food
preferences, exploring restaurants and trying menus, writing and presenting innovative ideas,
experiment and analyse effectiveness and setting prices as this would be helpful in meeting
requirements of the business and fulfilling the customer demands.
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M4 Make justified recommendations for improvement based on tests and evaluation of the menu
The menu planning is an essential part and to test its efficiency in fulfilling the demands
of the customer and help the business to attract more customers. Therefore, with the test and
evaluation of menu prepared, company can check its efficiency in attracting customers. The
examination of menu done by ensuring appropriate prices for various items, analysing orders and
preferences of customers, determining whether items are ordered or not, asking for consumers
reviews on regular basis and analysing key performance indicators. A company such as
Restaurant Sat Bains could use this form of tests in order to get maximum benefits for their
menus produced.
D2 An in-depth plan for menu development, including KPIs to measure success: produce and test
the menu, making justified recommendations to resolve problems identified to meet overall
business objectives of an chosen organisation
A menu can be developed by performing a menu assessment, defining requirements,
research on food preferences, exploring restaurants and trying menus, writing and presenting
innovative ideas, experiment and analyse effectiveness and setting prices. The examination of
menu done by ensuring appropriate prices for various items, analysing orders and preferences of
customers, determining whether items are ordered or not, asking for consumers reviews on
regular basis and analysing key performance indicators. The key performance indicator analysis
id conducted in order to understand the performance of a business. The key performance
indicator could be helpful for Restaurant Sat Bains in examining the performance of menu
prepared by them. KPI for Restaurant St Bain's menu is given below-
Customer metrics: This focuses on the part that how much the product is effective for
customer, satisfaction and retention of the customer (Baiomy, A. E., Jones, E. and Goode, M. M.,
2019). The if the customers are gaining more attention towards menu and it offers everything
that is required by them then it is formulated well.
Process performance metrics: This is useful in measuring the performance of the
planned menu across organisation (Nemeschansky, B., and et. al., 2020). This is helpful for
Restaurant Sat Bains to understand the percentage of its successful menu items and what are the
failures and trigger it to improve efficiency.
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In order to solve the problems it can be recommended to the organisation to make
changes to their menu plan and make better items to place on menu. Menu could be evaluated
with the help of various evaluation methods and standards so that best menu can be prepared
that attracts maximum number of customers. The business could utilise many measurement
aspects to enhance their performance and set quantifiable measurements to enhance company's
performance overtime. The problems can be solved by improving the menu and standards that
lacks in fulfilling customer demands so that best possible menu can be prepared.
CONCLUSION
From the above report it can be concluded that the menu is an important part of planning
meals of restaurants or hospitality industry. Menu planning is an important part because it helps
to fulfil the requirements of customers and achieve the objectives of the company. Menu should
be developed after examining the principles of menu planning that helps to achieve customer and
business requirements. Menu should be prepared by keeping in mind the customer and business
requirements to maximise the profits gained on various meals in a menu. It had been
demonstrated that, preparation or development of a menu should be based on considerations such
as variety of menu items, demand of customer, seasons should be known as they affects customer
requirements. The customer requirements may are changing trends, food habits, taste
preferences, seasonal influences etc. which plays important role in what the customers will eat. It
had been explained, that there are factors that needs to taken into consideration when costing of a
menu such as the cost of goods, pricing of competitors, etc. Moreover, the report had been
showing a plan for accurately costing and pricing of the product to maximize the profits of the
organisation. It can be obtained that, with the help of evaluation or examination a good menu
plan can be developed that meets customer demands and help in maximizing profits of the
chosen organisation.
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REFERENCES
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LEFTOVERS AND NUTRITIONAL STATUS AMONG ELDERLY AT NURSING
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Sawicki, E., and et. al., 2019. A menu to evaluate factors influencing implementation of obesity
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