Menu Development, Planning and Design - Desklib

This report discusses the principles of menu planning and design to meet customer and business requirements for maximizing profitability. It includes a realistic plan to develop a menu for a chosen organization and how to test and evaluate the menu produced using the menu engineering model. The report also highlights the importance of KPI and customer feedback in evaluating the success of the menu.

Menu Development, Planning
and Design.

Table of Contents
INTRODUCTION ..........................................................................................................................3
MAIN BODY...................................................................................................................................3
Examine the principles of menu planning and design to meet customer and
business requirements for a range of different menus................................................................3
Determine the customer and business requirements which need to be fulfilled to
maximise profits for a range of different menus
......................................................................................................................................................4
Produce a realistic plan to develop a menu which meets customer and business
requirements to maximise profitability for a chosen organisation
......................................................................................................................................................5
Produce a menu which meets customer and business requirements to maximise
profitability.................................................................................................................................6
Test and evaluate the menu produced
......................................................................................................................................................6
CONCLUSION................................................................................................................................9
REFERENCES................................................................................................................................1

INTRODUCTION
Hospitality industry refers to the commercialized act which consider assorted services
such as F&B, accommodation, tourism etc. the purpose of the sector is to offer great
satisfaction to the visitors and enhance experience of the traveller. The present document is
based on the administration Amaya, great Cumberland place, London which deliver wide variety
of the food and beverage services with different cuisines to the customers. The organisation is
founded in the year 2004 and awarded by several times for the best services.
The report will elobrate how the menus are designed and planned in the orghanisation .
Moreover, the report will discuss the costing or pricing and evaluation of the menu. Along with
that it will point out how the menu assist administration in execute the goals in appropriate style
and what is impact on the customers.
MAIN BODY
Examine the principles of menu planning and design to meet customer and
business requirements for a range of different menus
There are several principles which are necessary to follow in the menu planning and
design so that it can help for meet customer and business requirement. For planning the menu, it
is necessary to explore in the markets so that its helps to consider current trend of the market
which are most requirement of customer. For chosen restaurant Amaya it is important to find the
current trend which are related toss Indian taste that are most likely by UK and specially people
are waited for Indians non-veg which is very popular such as legal mass, tandoori chicken,
prawn curry etc. (Pham, 2020). The another principle is related to planning about the special
menu for the occasions so that it helps to attracts more customer as well as it is also important to
focus on cultural beliefs because there are many customers who are not expected toss eat non-
veg so for them there should be separate sections in the menu in order to help them out. Also, the
costs of the food would be normal and the name should be attractive so that when the customer
read the menu. Along with this, menu planning should use the medical requirements so that any
products can nots be harm to the customer.
Business requirements for the organisation are to maintain the averages cost of the food
so that it will be easy to consume by customer (Abobakar, 2021). Also, to mention the quantity
of the food in the menu are very important and the experienced staff are helps toss increase

productivity so at the end of the day customers will likely to visit again. Moreover, the viability
ins the food preparation time should be calculates because customer will not be going to wait too
much food. According to the customer requirements it is necessary to identify the consumer
trend such as healthy eating, cut the sugar, buy local, fresh meat etc. are help to make menu
attractive also consumer aisexpected to try new and innovative food so that its helps to fulfils its
needs.
Determine the customer and business requirements which need to be fulfilled to
maximise profits for a range of different menus
In order to fulfil the needs of customer it is necessary toss update the menu according to
the trend and season so that they would like to have innovative dishes. Such as there are many
customers who are expecting to eat gluten free diets in order toss considers health and safety.
This kind of food are comparatively high in price so that it helps to create special menu. Also, for
producing better quality product are satisfying the customer in order to make more profit. The
type of menu uses by Greene King Are A la Carte in which customer gets full detail regarding
food or all the category related to food and beverage are cooked according to orders of
customers. There are product control procedures which are necessary to uses in food and
beverages industry (Szeremeta Spak and CARLOS COLMENERO, 2021). The operations
activities are need to shrimp for the menu item with all the activities such as received, purchased,
received, stored, issued or prepared for the purpose of cooking the food on time. The cost control
procedures are referring to serve more expensive food that belongs to customer’s demand and
operation wits best quality of dining and meal included. The supply chain of the food should be
in direct reasons so that it helps increase more profit in order to directly buy raw material from
manufacturer. Also, the flavour used past time were very delicious and it helps toss saves time on
the other hand artificial flavour are not much likely to eat by guests because they are getting
conscious about their health.
Further, the needs of the customer are change according to their mood such as they are
likely to taste better flavour so that it differentiates the taste in order to providing good food. For
example, women are more focused for their diet plan and also follow strict diet in which it is
necessary to offer nutritious a healthy food after Covid-19 people are more likely toss have
organic food which are necessary to adopt by customer. Also, customer is required to get good

food at fair price although there are many consumers who are thinking’s low price are not
belongs to good quality of food (Grady, Wolfe den and Lecathelinais, 2020). It is necessary to
match price and quality of food so that customer feel worth it while having the food on tables the
presentation I also most important because there are many consumers who are likely to judge
according to the presentation. Also, the choices of people are different so it is necessary identify
the choice of customer which are belongs to different range. Moreover, the convenience is also
important in order to customer want just because they are willing to pay more in order to relates
something quicker and easier so that it can’t make hustle for the customer. Consumer needs are
also depending on the taste of food because they only prefer to come to the same places for
getting same taste. Also, it is important to know about the customer preference on the basis of
past record of the choice of visitors. So that they can choose accordingly.
Produce a realistic plan to develop a menu which meets customer and business
requirements to maximise profitability for a chosen organisation
There are different types of methods which are used by Greene King in order to
completed the business and consumer requirement for maximising the profitability. According to
the market research the organisation get the idea on the basis of conductive and inductive
research. There are help in proper detailing menu for the creativity with all necessary
requirements of customer all the data are collected from the different sources. To conduct
sufficient, the firm has get the idea about the local food as well as need of the peoples who are
mostly belongs to UK (Kasha, Cox and Galley, 2021). The other sources are websites, marketing
strategies, menu, strength and weakness. It is necessary to consider the locations which are
belongs to increase the availability of resources. It also helps to get proper availability of raw
material for the food item that are necessary to use for the fancy menu. Greene King used A la
Carte for developing the menu wits variety of dishes. There were wide variety of courses offered
by the company in order toss attracts more and more customer with individually prices.
According to the market research it has been identified that there will be large number of
customer who are likely toss Visit Greene King. Such as Non-veg is very popular because there
are very large variety offered by the company. Also, the price of the food is fair so that it can be
convenient for the customer.

Moreover, layout and designs of other menu are quite interesting because when the
designs are effective its grab the attentions of the consumer with picking font and colours. The
theme of the restaurant is botanical Indian effect which attracts customer of UK in order to taste
Indian traditional food. Alstom’s it is necessary to break the sections ins different food and
beverages with the help of heading and sub heading of different colour (Werriwa, Dahari and
Sistani, 2021). Along with this, it is necessary to provide them menu descriptions with each food
related to the quantity. The another factor is price that also play important role in order to attracts
the customer in the ascending so that if customers want to eats lowest rate dish they will able to
find on first. The staff should be trained so that they can make same taste food for long period.
Also, every chef has special demand of the equipment’s for cooking it is necessary to provide
them proper safety managements tools in orders to make tasty food. Further, legal requirement
should be fulfil regarding safety of staff as well as consumers who are visiting in hotel.
Produce a menu which meets customer and business requirements to maximise
profitability
Test and evaluate the menu produced
Menu engineering model used for test and evaluate the menu produced in order to
creating sense of urgency or technique for attracting customer. Also, psychology refers to key
aspect related to F&B industry for visual nature of the product.

Stars- In this stage it includes high popularity such as paneer machine and Sikh kabab
are fall into this category in order to provide highs satisfactions element. The profit margin of
this stage are also high as compared to other and there are 80 percent of customer are tried these
two dishes also for online food order they are likely to have this kind of variety. So that ins the
menu card Greene King has places the attractive picture of kebab and paneer machine in order to
attracts outsider who have never tried Indian food. So these dishes are help to attract them and it
provides high margin profit (World Bank, 2020).
Works horses- This category is belonging to high popularity of menu such as samosa
and behind but on the other hand, there is very low margin of profit in this category because
people are afraid to try new dish just because it is costly and they supposed to shifts on others
dish which have low cost is the menu. Those who are already a regular customer they are likely
to have these two dishes ins the dinner or lunch. Most of the children are like this category of
dishes.
Puzzles- It includes all the food which are belongs to low popularity such as Turk ado
which are high in margin but just because people not getting the point form the name and they
not tried for that dish.
Dogs- In this category it is necessary Lasagne are included just because it is low in
popularity and the profit margin are also very low.
M1
Food and beverage industry is one of the most growing sector in the current time and it is going
through various trends and innovation in order to sustain in the competitive market. Along with
this, for making right menu many restaurants have to go through the current market trend and
lifestyle choice of the customer. Moreover, there has been various different types of menus such
as A la carte, set menus, special, functions and special occasion (Lai and et.al., 2021). The
factors that need to be considered while planning menu is market demand by the customer as it

helps in attracting them. Although price also plays important role in development of menu and it
should be according to targeted customer choice.
D1
Menu analysis is defining as process of understanding how restaurant is functioning in terms of
pricing and performance. Along with this, customer and business requirements do impact on the
design of the menu. As menu represent what has been served by the organization to their
customer. Moreover, restaurants need to keep in check about customer trends as it changes from
time to time as well as it should also focus on lifestyle choices of the customer (Biome, Jones
and Goode, 2019). Such as restaurants should specify in their menu that it is vegetarian, non- veg
and vegan in order to attract large customer. In addition to this, currents trends need to be
followed like meat free, zero waste, sugar free as it will help in attracting large customer.
Furthermore, experience staff as well as following all safety norms contribute in designing right
menu in order to increase their sales.
M2
Menu Item Hara kebab Palak paneer Tandoori lobster
Selling price 6 10 19
Cost % 10 15 10
Margin 4 5 9
Thus, the organization is earning good margin that has helped the organization in increasing
their sales in effective manner.
M3
Menu engineering is hot topic now days as it helps the organization in developing appropriate
menu for the restaurant so that it can attract customer. Along with this, in order to evaluate menu,
the company should focus on align its price line with pay for ingredients as it helps in identifying
total expense on the food product as well as how much profit is earn by them on each selling.
Moreover, it should check which item is most demanded and not as it will contribute in knowing
that whether to keep that item in menu or not (Han and et.al., 2018). Thus, evaluation helps in
saving the extra expenses of the organization.
D2

KPI is a measuring tool that helps the company in evaluating their success of employees whether
it is contributing in meeting the objectives of the performance standards set by company. Along
with this, it is to be recommended to Amaya restaurants that it should tale feedback from their
customer as it will help in making changes in the menu by knowing the current needs and
demands of the organization. Although using KPI tool will help in monitoring company health
as well as their progress in competitive market.
CONCLUSION
From the above report it will be concluded that the menu planning is the essential element which
play key role in maximizing the profit of the organisation in appropriate manner. The present
report presented different types of menu which the restaurant offers to the customer in order to
deliver marketing process as well as spread the awareness about the food and beverages the
restaurant offered. Along with that the report elaborated the customer requirement or the taste
and preference which increase the growth of the company in an appropriate manner. Moreover,
the report elaborated the cost and cost margin as well as it discusses impact of the designing and
planning the menu in the business enterprises. Lastly the study discusses the matrix which the
organisation utilized to determine the productivity or the performance of the menu.

REFERENCES
Books and journals
Abobakar, L., Engler-Stringer, R., Leis, A. and Vatanparast, H., 2021. Evaluation of the impact
of the Healthy Start/Départ Santé intervention on improving menu planning practices and
improving the congruence between planned menus and actual food served in
Saskatchewan childcare centres. Preventive Medicine Reports. 23. p.101403.
Ahn, Y. And et.al., 2018. Development of a food exchange table and food pattern for
nutritionally balanced menu planning. Korean Journal of Community Nutrition. 23(5).
pp.411-423.
Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Grady, A., Wolfenden, L., Wiggers, J., Rissel, C., Finch, M., Flood, V., Salajan, D., O'Rourke,
R., Stacey, F., Wyse, R. and Lecathelinais, C., 2020. Effectiveness of a web-based menu-
planning intervention to improve childcare service compliance with dietary guidelines:
randomized controlled trial. Journal of medical Internet research. 22(2). p.e13401.
Jridi, I., Jerbi, B. and Kamoun, H., 2018. Menu planning with a dynamic goal programming
approach. Multiple Criteria Decision Making. 13. pp.74-87.
Kashef, S., Zarnowiecki, D., Brown, V., Arguelles, J.C., Cox, D.N. and Golley, R.K., 2021.
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
ope. 11(4). p.e045136.
Lai, H. B. J. And et.al., 2021. Key Activities of Menu Management and Analysis Performed by
SME Restaurants in Malaysia. Journal of Academic Research in Business and Social
Sciences. 11(4). pp.339-361.
Pham, V.T.T., 2020. Planning a Vietnamese Lunch Buffet Menu for a Finnish Restaurant: Case
Sulo Restaurant (Doctoral dissertation, Theseus).
Szeremeta Spak, M.D. and CARLOS COLMENERO, J.O.Ã.O., 2021. University restaurants
menu planning using mathematical modelling. Journal of Food & Nutrition
Research. 60(1).
Weriza, J., Malisza, D., Dahri, N. and Susanti, M., 2021. RESTAURANT MENU DESIGN
MUARO NEW SAND JAMAK. Dinasti International Journal of Digital Business
Management. 2(6). pp.1095-1101.
World Bank, 2020. Analysis of Heat Waves and Urban Heat Island Effects in Central European
Cities and Implications for Urban Planning.
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