Menu Development, Planning and Design

This report discusses the principles of menu planning and design to meet customer and business requirements for a range of different menus. It also includes a realistic plan to develop a menu which meets customers and business requirements to maximize profitability of organization. The report also covers key considerations taken into account when costing and pricing menus. 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...........................................................................................................................3
MAIN BODY...................................................................................................................................3
TASK A...........................................................................................................................................3
Examining the principles of menu planning and design to meet customer and business
requirements for a range of different menus................................................................................3
Determining the business and customer requirements which needs to be fulfilled to maximize
profit for a range of different menus............................................................................................4
Comparing and contrasting range of different menus and the customer and business
requirements which impacted on their design.............................................................................5
Analysing how business and customer requirements impact on the design of broad range of
menus and make recommendations.............................................................................................6
Producing a realistic plan to develop a menu which meets customers and business
requirements to maximize profitability of organization..............................................................6
CONCLUSION................................................................................................................................9
REFERENCES................................................................................................................................1

INTRODUCTION
Menu planning is defined as the process of deciding what items are to be added in the
menu while planning the whole menu (Ahn and et.al., 2018). The Wilton Way Cafe is the cafe
which is situated in London providing customers with variety of breakfast and lunch items.
Thus, the report will analyse the Task A which will include principle of menu planning
and design to meet customer and business requirements for range of different menus. Further,
plan will be developed for the menu for maximizing the profitability of The Wilton Way Cafe.
Testing and evaluation of menu will be done. In – depth plan for menu will be framed. The other
part is Task B which will determine key considerations taken into account when costing and
pricing menus. Approaches to menu costing and pricing will also be described. Menu plan will
be developed in an effective and significant manner within report and presentation.
MAIN BODY
TASK A
Examining the principles of menu planning and design to meet customer and business
requirements for a range of different menus
Menu planning is defined as the process of deciding what is eaten for each meal which includes
the dishes and desserts. It is very important top plan the menu so that there are aspects as to how
effectively the food is being served to the customers in The Wilton Way Cafe. There are certain
principles of menu planning which are mentioned as – aesthetics, variety, nutritional quality,
balance and adequacy. These are the four major principles which are described as to how the
menu is being planned concerning these principles at large scale (Bianchini and et.al., 2020).
These principles are framed for the customers so that there needs and requirements are satisfied
in appropriate manner.
The business requirements for a range of different menus is described as -
a La Carte Menu – This type of menu lists the items separately. There are higher prices of the
items, there is more flexibility. Customers have the right to choose the items and can match up
with any item which is in menu. It helps in knowing as to how the items are offered to the
customers at large scale within the menu planning process.

Static Menu - Static menu is the larger menu which is divided into categories which does not
change. The customers experience is consistent for the menu items which are being planned and
framed within the framing of static menu. Static menu helps in providing all the types of dishes
which are included in the menu planning process (Grady and et.al., 2020).
Table d'hote Menu – It is the type of menu which offers choice of appetizers, dessert and entree
at a fixed total price. There are certain options as to how effectively and in appropriate manner
the changes are being taken place within the framing of the menu. There is more freedom in
choosing from the table d'hote menu.
Fixed Menu – The fixed menu consist of very few options in the menu and the price of the items
listed is fixed. Fixed menu is also called set up menu. This helps in knowing that there are certain
types of items which are fixed in the menu planning process at large scale. This also helps in
noting down all essential aspects of how the menu is being planned effectively.
These are some major points which are to be noted and laid importance to menu
planning. With the help of menu planning principles, the menu is being framed to also evaluate
that the customers needs and requirements are satisfied at large scale (Henderi and et.al., 2019).
The principles also helps to fulfil the needs of customers and helps in providing them variety of
food items which can be served at The Wilton Way Cafe. Therefore, menu planning helps in
delivering the items to the customers. The different types of menu also are framed to meet the
business requirements of The Wilton Way Cafe. The menu is designed for fulfilling the business
requirements by providing the items in the menu which increases demand in the market. So,
menu planning has helped in knowing the business value as well.
Determining the business and customer requirements which needs to be fulfilled to maximize
profit for a range of different menus
There are different customer and business requirements which needs to be fulfilled to maximize
profit for a range of different menus which is described as follows -
There are certain customer needs which changes over time and this is noted well in the
options which the customers are choosing. There are certain lifestyle choices which changes the
minds of customers which helps in denoting that The Wilson Way take concern of the menu and
the items which are to be added (Hernandez-Ocana et.al., 2018). There are some current trends
which helps in fulfilling the customers requirements. These are – healthy eating, cutting the

sugar, healthy eating, cooking at home, There are certain consumer tastes and consumer
preferences which helps in knowing the aspects as to how effectively the needs customers are
satisfied.
Along with this, there are certain business requirements which are to be fulfilled at large
scale. The major business requirements are described as follows – there are certain equipments
and facilities available, viability in the preparation of food, kitchen plans and protocols,
experience and training of staff members. These are some major customer and business
requirements which are to be fulfilled at large scale (Irie and et.al., 2020). These requirements
are to be fulfilled to maximize the profit which is to be made available for the different rage of
menus. Therefore, when the customers and business needs are fulfilled by The Wilton Way Cafe.
This helped in fulfilling different aspects of requirements.
Comparing and contrasting range of different menus and the customer and business requirements
which impacted on their design
There are different range of menus which are explained below -
Range of Menus A La Carte
Menu
Static Menu Table d'hote
Menu
Fixed Menu
Definition It is the type of
menu which helps
in listing the
items separately
in the menu
which is being
planned.
It is the menu
which is framed
at large scale and
is divided into
categories. And
this menu does
not change very
often (Lestari and
et.al., 2021).
It is the type of
menu which helps
in offering the
dessert, appetizer
at the fixed total
price.
There are only
limited options in
the menu which
are being take
into consideration
at large scale.
Advantages Customers have
extensive choice
of food items
from where they
They offer daily
specials or
features in the
items displayed to
The menu which
is being displayed
is cost effective
which helps in
The cost of food
items is known to
the customers
which makes the

chose, needs of
the customers are
addressed.
the customers or
guests.
creating value for
the items which
are displayed in
the menu.
menu plan to be
easy.
Customer
Requirements
Some customers
prefer to have the
a La Carte Menu
so that they know
that the items are
being mentioned
separately in the
menu.
Customers prefer
to have the items
of food which
helps them in
knowing the
different
categories' in
which they are
placed which
makes it easier
for them to select.
Some customers
only prefer eating
the dessert and
sweet dishes and
this also changes
the requirements
each time when
anything new is
added in the
menu. (Mathews
and et.al., 2021).
Customers who
wish to eat only
some specific and
limited items then
fall in the
category of
having fixed
menu.
Business Requirements
There should be experienced and trained staff so that the business requirements are fulfilled by
following this menu planning process. The kitchen protocols and plans are being followed at
large scale so that the growth and development of The Wilton Way Cafe serving the best food
items are being taken into consideration. The equipments and facilities should be made
available so that the business needs are being fulfilled.
Analysing how business and customer requirements impact on the design of broad range of
menus and make recommendations
The business and customer requirements impact the design of broad range of menus which are
being served by The Wilton Way Cafe. The customers change in the tastes and preferences are
largely affecting the items which are served under different menus. The needs of the customers
are in parallel to -
 For better flavour to be provided to customers it is parallel to the price for the items.

 Pleasing aesthetics which are related to choice of the customers (Moreira and et.al.,
2018).
 Convenience is related to the convenience which is being provided to the customers.
 Nutrition, safe and healthy environment is parallel to the quality of food products.
Recommendations -
The business requirements also impacts on the design of the menus which is being
framed at large scale. The experience of staff within The Wilton Way Cafe should be trained,
and they should be experienced. The equipment and facilities should be made available at The
Wilton Way Cafe so that the food items are prepared fresh and this helps in establishing the
business base in the market.
Producing a realistic plan to develop a menu which meets customers and business requirements
to maximize profitability of organization
The menu plan is developed so that it meets the customer and business requirements to maximize
the profitability of The Wilton Way Cafe. The menu plan is developed below -
Market Research – The market research is being to provide the items which helps in satisfying
the customers needs and requirements. Market research is being done for the customers which
helps in knowing their tastes and preferences and accordingly the menu is framed. Market
research also helps in introducing the food items for the customers in the market (Nurfaridah and
et.al., 2022).
Layout and Design – The menu design will be square which will also include the headings of
the main ingredients under which the dishes will be served to the customers will be in black bold
and the colour of the menu card will be cream. The size of the menu card of The Wilton Way
Cafe will be medium size.
Staffs – The staff members at The Wilton Way Cafe will be manager, accountant, chef,
waiter/waitress, cooks, dishwashers, serving staff.
Equipment and Facilities – The facilities such as kitchen, toilet, reception, staff areas, parking
areas are being provided. The equipments used will be ovens and toasters, industrial blenders,
high quality espresso machine, display board, hardware system and website (O'Neill and et.al.,
2020).

Legal Requirements – Menu Labelling Law is constituted which fulfils the legal requirements
at large scale. All the standard menu items are covered in the labelling law. Variable items like
adding toppings and combo meals are also added. Self – service foods are also included in the
legal requirements to be fulfilled.
Health and Safety – Health and Safety of the customers is an important aspect which is
provided by The Wilton Way Cafe. Proper health and safety is provided to the customers so that
the customers are provided hygienic environment and food items.
Produce a menu which meets customer and business requirements to maximize profitability of
the organization
The business and customer requirements are fulfilled to maximize the profitability of The Wilton
Way Cafe. This helps in knowing the aspects as to how effectively and in appropriate manner the
needs and requirements of the customers is being identified and fulfilled at large scale. The menu
is planned for the customers and business growth and development in effective manner (Pandey,
2019).
This is how the menu plan is being developed which helps in assuring the aspects as to
how effectively and in appropriate manner the needs and requirements of the customers is
fulfilled by knowing their tastes and preferences. There are certain resources and skills which are
required in the menu development and planning. Along with this, optimizing the kitchen layout
is also considered at large scale. There are certain things which are included in the menu
planning and with the help of this, the aspects such as reduce of wastage, customer service,
workflow cooking and meal prep etc (Reeves and et.al., 2021). These are some major aspects
which helps in understanding that customer and business needs are to be satisfied at large scale.
This helps in ensuring that how effectively and in appropriate manner the changes are being
taken place. Menu balance, creativity and imagination helps in understanding the aspects as to
effectively taking concern of all measures which are being analysed in designing the menu. It is
very important that the menu of The Wilton Way Cafe is developed in the manner that it helps in
assembling the aspects of growth and development.

Test and evaluate the menu produced
The menu can be evaluated with the help of KPI (Key Performance Indicators) which
helps in knowing that how effectively and in appropriate manner the menu for The Wilton Way
Cafe is being planned. Key performance indicators and benchmarks for success helps in knowing
that the menu consists of — systems for collecting, evaluating and recording feedback on menus.
Key Performance Indicators is the performance measurement tool which helps in
showing that The Wilton Way Cafe is achieving its goals and targets in the manner which helps
in creating value for the menu development and planning. The evaluation of the success is
measured by employees and organization and helps in meeting the objectives for performance.
KPI helps in producing the menu in effective manner which helps in framing the menu in
effective and efficient manner. There is benchmark KPI for The Wilton Way Cafe managers.
There are different types of KPI (Romani and et.al., 2018). Sales and profitability KPI, customer
experience KPI, marketing KPI. It is very important that the cafe measures its success in
effective manner. Social media and marketing KPI helps in promoting and advertising the brand
name. Social media goals such as engagement of customers in the post helps in knowing that
how effectively and in appropriate manner the changes are being observed. The profitability of
the business which The Wilton Way Cafe is undertaking creates value for labour cost percentage,
employee turnover and sales per employee per hour.
It is also very important hat the customer feedback is also being taken into consideration.
This helps in denoting that there are different types of customer feedbacks which are mentioned
as — social media feedback, feedback forms, face to face feedback, focus group feedbacks, web
analytics etc. With the help of these feedbacks and KPI's, the menu planning and testing is being
done.
Produce a realistic menu using fully researched and costed plan that meets the overall business
objective of organization
The menu is being planned in the manner which helps in denoting what are the items which are
to be mentioned in the menu development and planning. For the menu development and planning
there are certain measures which helps in assessing the aspects as to what items are to be added
at large scale so that the business objectives of The Wilton Way Cafe is being accomplished
(Segredo and et.al., 2020). The costed plan is mentioned at large scale in the manner which helps

in creating value for the business and the new items are added up in the menu. The costed plan is
mentioned as -
Dishes Prices
Steak and Kidney Pie £5
Chips and Fish £7
Bacon £8
Mushrooms £4
Bubble and Squeak £6
Fried Bread and Toast £9
Fried Eggs £5
Sausages £6
With the help of this costed plan there are certain measures as to how effectively and in
appropriate manner the items are displayed in the menu. It is very important that there is business
balance while balancing the food cost, popularity of items, financial and marketing
consideration. Also, the nutritional balance is also an important aspect which helps in knowing
that the customers are in taking the nutritional diet and according to that the items are being
displayed in the menu (Tadia and et.al., 2021). With the help of above mentioned starters and
breakfast items which The Wilton Way Cafe adds in the menu, there are certain aspects which
helps in promoting the items and engaging the customers in the market at large scale so that they
are attracted in visiting the place and in taking the services of business in effective and efficient
manner.
Recommendations for improvements based on tests and evaluation of the menu
There are various recommendations which are based on tests and evaluation of the menu
helping in its planning and development for The Wilton Way Cafe. These recommendations are
mentioned as -

 The menu planning should be done in the manner that the customers preferences and
tastes are identified, and then they are worked upon.
 With the help of KPI the menu panning becomes easy but the items which are added in
the menu should fulfil both the customer and business needs (Watanabe and et.al., 2021).
 The menu of The Wilton Way Cafe should be planned in such manner that it includes the
factors such as — texture, colour, variety, aroma and arrangement.
 The menu designing and planning should target the customers in the market to identify
their viewpoints and perception towards the items which are added in the menu plan.
 The business needs of The Wilton Way Cafe should be accomplished such that the
growth and development in the business is assured.
 Strategies of planning the menu should be framed such that the steps which are
undertaken in the menu planning are considered as important.
 With the help of menu the items are being added to identify the key performance areas
for which the organization should take steps to ensure that the menu planning is done in
effective and efficient manner.
Therefore, with the help of these recommendations, it is evaluated that the tastes and preferences
of the customers will be put to priority and the business needs and requirements will also be
fulfilled (Tadia and et.al., 2021). These are some basic recommendations which helps in
denoting the aspects of modification to be done in the menu.
Produce in — depth plan for menu development, including KPI to measure success, produce and
test menu along with recommendations for business objectives of organization
The menu development plan helps in knowing that what are the items which are added in
the menu of The Wilton Way Cafe. The menu development is framed as -
Dishes Prices
Steak and Kidney Pie £5
Chips and Fish £7
Bacon £8
Mushrooms £4
Bubble and Squeak £6

Fried Bread and Toast £9
Fried Eggs £5
Sausages £6
Balance between food cost, menu prices, popularity of items along with marketing and
financial considerations. Along with this, there is nutritional balance which is maintained in the
planning of the menu. It is very important to maintain the balance between the cost and menu
prices and the items which are being added in the menu of The Wilton Way Cafe. The balance of
fruits and vegetables, breakfast and other cereals, meat fish and alternatives along with some
dairy products which are included in the Eatwell Plate helps in understanding the food items
which are displayed in the menu plan framed for The Wilton Way Cafe (Segredo and et.al.,
2020). The balance between the food items is maintained by The Wilton Way Cafe which helps

in knowing that menu is being planned in effective manner for the customers such that their
needs and preferences are taken into consideration so that they are utilizing the items.
The KPI success is measured for testing and evaluating the menu which helps in
designing the menu for the customers tastes and preferences. There are certain aspects as to how
effectively and in appropriate manner the key performance areas such as customer service KPI,
kitchen and management KPI, profitability and people KPI, social media and marketing KPI.
Recommendations are provided for the menu planning so that the customer preferences
and tastes are identified and changes and modifications in the menu planning are being suggested
such as change in the menu as per the customers needs so that they are satisfied with the food
items at The Wilton Way Cafe. It is also recommended that the variety of food items which are
made available to customers helps in denoting that the menu is being planned in taking the key
consideration and concerns of both the perspectives which are business and customers
requirements for achieving the business objectives (Romani and et.al., 2018).
The business objectives for The Wilton Way Cafe are framed so that the menu which the
organization has been planning concerns the aspects of how effectively the menu is being
planned which fulfils the objectives and goals which are framed for the organization to succeed.
It is important to fulfil and accomplish the set objectives and goals which enables that the menu
planning is being set in an appropriate and set manner (Romani and et.al., 2018). It is very
important for The Wilton Way Cafe that it adds the items and dishes so that the customers get the
variety of items in the menu which they have added and this helps in increasing the profitability
through the promotion.
CONCLUSION
Thus, it is concluded from the above report that Task A included principle of menu
planning and design to meet customer and business requirements for range of different menus.
Further, plan was developed for the menu for maximizing the profitability of The Wilton Way
Cafe. Testing and evaluation of menu was done. In — depth plan for menu was framed. The
other part is Task B determined key considerations taken into account when costing and pricing
menus. Approaches to menu costing and pricing were also described. Menu plan was developed
in an effective and significant manner within report and presentation.

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