Menu Development, Planning and Design for Profitability | Desklib

This report discusses the principles of menu planning and design to meet customer and business goals, the impact of customer and business requirements on menu design, and recommendations to meet future trends. It also covers the evaluation of a realistic plan to develop a menu that maximizes profitability for an organization, and the testing and evaluation of the menu produced. The report is based on the example of Jury's Inn restaurant.

Menu Development, Planning
and Design

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
Principles of menu planning along with design to meet customer and business goals...............3
Business and consumer requirements that needs to be fulfilled to enhance profit margin..........4
Compare and contrast a range of different menus and the customer and business requirements
which have impacted on their design...........................................................................................5
Analyse customer and business requirements impact on the design of a broad range of menus
and recommendations to meet future trends................................................................................5
Evaluation of realistic plan to develop a menu which meets customer and business
requirements to maximize profitability for a organization..........................................................6
Produce a menu which meets customer and business requirements to maximize profitability
for a organization.........................................................................................................................7
Test and evaluate the menu produced..........................................................................................8
Produce a realistic menu using a fully researched and costed plan that meets the overall
business objective of organizations.............................................................................................9
Recommendations for improvement based on tests and evaluation of the menu........................9
In-depth plan for menu development, including KPI's to measure success; produce and test the
menu, recommendations to resolve problems with evaluation to determine business objectives
of organization...........................................................................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES................................................................................................................................1

INTRODUCTION
Menu planning and designing is the process of deciding about the food that is being
required by the customers during each moment of time for instance at the breakfast time, main
dishes for lunch and dinner purpose, side dishes as snacks and desserts (Gámez, Moody and
Munoz-Raskin, 2018). It also consists of knowing number of meals that are going to plan for and
when to serve them.
This report will highlight the concepts in detail by choosing Jury's Inn restaurant through
which the principles of menu planning and design to meet business and customer requirements,
comparison of different menus, analysis over the customers and business requirement impacts
over the design along with realistic planning to develop menu.
MAIN BODY
Principles of menu planning along with design to meet customer and business goals
A restaurant's menu is a document that works as a great marketing tool if it is designed in
a specific and well organized manner. An appropriate menu design will make it clear
communicable with their customers in order to share exact information with similar intentions
which genuinely the owner wants to convey to them (Jiang and Ma, 2020). It is basically
completely up to the chef and restaurant owner to come together with proper vision of planning
the menu. In order to make the menu planning appropriately, the owner have to adopt certain
principles according to which they are effectively able to design their menu.
 Page size: The size of the overall menu is the initial element to design menu that needs to
be pre decided. Everything has fall within the pages of the menu which illustrates the
number of dishes which has been offered by the restaurant. Most of the restaurants
usually uses a standard size, however there are some exceptions as well. Family styles
restaurant usually offers large quantity of options generally utilize tabloid size menus to
make sure that everything fits well within that.
 Utilization of columns: With the use of columns, the document has been clearly visible
into more streamlined manner. Although the size of the column and their width often
differs accordingly. Generally fine dine in restaurants utilizes single column with wide
margins on the other hand, family style restaurant opt for multiple column to separate
wide variety of food available into diverse sections.

 Visual Appeal: Usually the menu starts with placing starters into the menu column at
initial stage and desserts along with beverages at the end of the document. However,
there is a room to play with the visual appearance and at this stage, professional designer
help in order to provide ideas for placement (Kazak and van Hoof, 2018). Some special
items must be highlighted with colours or may be represented as best-seller options.
 Achieve balance: The menu should be designed into most effectual manner that greatly
display the name and logo of the restaurant into most prominent ways. The columns
should be neatly spaced and structured so that they are of similar width and length. The
font style flows in a manner that are easy to read and understand. The colour scheme of
the menu card must match the restaurant brand name and logo in order to represent it
appropriately. Negative space should be utilized to complete the structure of the menu
and achieve a sense of balance design.
Business and consumer requirements that needs to be fulfilled to enhance profit margin
Food and beverage industry is a fast paced industry with involvement of so many trends
along with innovation within the same. It is significant and stable contributor of UK economy
who plays a leading role as an employer in various regional economies. Customers are the ones
who require continuous changes over the time and hence acts as one of the major candidate
among the overall functioning of the business that is related to restaurant industry. Different
people have their own lifestyle and thus accordingly they are highly different in their choices as
well. It basically illustrates the ways in which a person live or behave among people for instance,
vegetarianism is a kind of choice that is highly required by them for their own choice and
betterment of their health (Goh, 2020). As per various studies it has been identified that the
current trends involves healthy eating habits, meat free food, Zero waste, cooking at home, cut
the sugar ingredients, alcohol free, faster food, buy local and non-dairy product demand arises.
Hence, in order to increase profit margin, the firms have to consider the customers taste which
refer to the product or services that consumers consciously choose over other goods offered to
them. They have the power to change the overall business activity that are going to conduct by
them.
Apart from this, the consumer preferences also permit the buyers to rank collection of
goods as per the level of utility the firm provide to their consumers. Although the ability to

purchase item does not describe customers likes and dislikes. Thus, the customer requires better
flavour, nutritious, healthy and safe food, pleasing aesthetics and convenience at better price,
quality, choice and with full convenient manner. Furthermore, the business also have their own
requirements as well such as experience staff members and trained candidates, better equipments
and facilities availability, viability into food preparation time along with kitchen protocols or
proper and appropriate planning for the same. With the help of appropriate product quality and
consistency, the company can build an image among buyers due to which they become highly
committed towards the business.
The Jury's Inn restaurant adopts certain practices such as proper documentation, set shifts,
job responsibilities, daily checklist, station component, recipes, training, cleaning and
appropriate maintenance will help the restaurant to maintain consistency within their business
practices (kishawy, Hegab and et.al., 2018). Due to these practices, the company is able to
increase their profit margins on regular basis with having huge amount of satisfied people.
Compare and contrast a range of different menus and the customer and business requirements
which have impacted on their design
Jury's inn hospitality industry serves multiple range of products and services at good
price. Determination and evaluation of compare and contrast of different menu, customer and
business requirement. Restaurant management when provide different range of products its one
of the most effective practice is to connect audience with great manner, so company has duty to
engage appropriate and sustainable menu like proper distribution of breakfast menu, dinner,
lunch etc. (Khanfar, and et.al., 2021). Because this company also provide room services so
people engage towards with stays in hotel rooms. So it's also beneficial for customer needs
satisfaction as well. For the dinner they do have duty to concern and tables setting with candle
light, addition of drinks in menu definitely influence customer attraction.
Analyse customer and business requirements impact on the design of a broad range of menus and
recommendations to meet future trends
Customer requirement and business requirements influence multiple factors of business
activities. Identification from the above study it's been required that company develop higher
consideration towards with the fulfilment of customer needs or wants includes with variation in

menu on the basis of trend identification. Evaluation of customer or market trends effectively
provide information that which menu, food products important for customer attraction and for
long term benefits expansion. And it's useful for approach for maximize profit of restaurant
service origination as well.
Evaluation of realistic plan to develop a menu which meets customer and business requirements
to maximize profitability for a organization
Customer requirement:
Hospitality industry profitability impacts from various reasons and mainly it effectively
manages when company properly evaluate market trends like customer needs, variation in food
product style, new approaches and preferences of human and variation in perception of customer.
Jury's inn hotel industry decide to develop realistic plan for identification of customer
requirement which useful for profitability expansion in business are as follows,
Recent customer food requirement trends: From the market or customer reviews its
determines that people higher engage towards with light food eating, less sugar or fatty products,
avoid alcohol, food preferences like home made food and many more (Amrina and et.al., 2021).
Therefore, idea of all these essential requirement of customers which is beneficial for
maximize profitability. From the idea and research of customer trend one major things will also
determine that many people attract towards with become vegetarian food like also not consider
dairy good. Therefore, its essential that Jurys inn company develop low attraction for product
development with wheat and other they do have to concern towards with vegetables. But its
essential that they also serve fast food as well because children get higher attracts towards with
this type of menu.
Business requirements:
This term is all above refers to includes involvement and engagement of employee which
has great experience because from the long term knowledge in hospitality they do have potential
to create good relation with customer and prefer timely distribute services with effectiveness.
 Involvement of staff members into business its airlessness that restaurant chefs firstly
evaluate their skills with practical application (Zhang, Fong and Yamoah Agyemang,

2021). Because its useful for provide idea that this individual has capability to provide
good services to customer.
 Business when decide to provide food services they do have to develop higher concern
towards with training distribution to new members which have interested in restaurant
activity. From the expansion of training its very effective approach for customer effective
relation development.
 Distribution of proper knowledge, ideas and information to employee, so they can serve
better service to customer on the basis of perfect identification of customer requirements. Also, addition of cleanliness in restaurant activity which one of the most effective
approach for customer attraction and business requirement completion for profitability.
Produce a menu which meets customer and business requirements to maximize profitability for a
organization
Meet needs of customer: Consumer basic needs mainly refers to defines as customer when
decides to take food from restaurant, customer mainly develop concern towards with price,
cleanlinesses, quality, choice and preferences (Song, 2021). Almost every restaurant service
distribution has responsibility to firstly develop concern towards with it. Because when menu is
perfect but when worker provide services they not develop care towards with cleanliness,
quality, price then it badly influences customer attraction.
 Price: Jurys inn is luxury hotel industry in UK. It's almost customer's has power to spend
huge money for holiday, so they also not develop higher concern for spend price on food
they mainly prefer to quality of products. But for the other customer who only engage
towards with the services, in this term restaurant chefs and planner has duty to engage
reasonable price of menu as well which attracts audience attraction and increase chance
for revenue generate as well.
 Quality: Organization has duty to develop first preference is safety and cleanliness and
from their luxury services they don't get suffer issues from product price but its essential
that they engage in their menu with low cost of goods as well which also useful for more
customer attraction.

 Choice: Idea of this term that audience has multiple preferences so for this term its
important that restaurant manager engage different range and products in menu for long
term effective relation and customer attraction development.
 Preferences or convenience: Organization when suffer issues from customer activities
they do have duty to develop proper market research. Different customer has different
preferences so restaurant manager has duty to serve heavy, light, drink and many more
types of food services also including with salad and many more which audience
attraction.
Meet business requirements:
 Product quality consistency: Maintenance of product quality consistency is all above
refers to develop proper planning and then distribution of work to individual on the basis
of their skills evaluation which is beneficial for teamwork and performance effectiveness.
 Safety and hygiene
: One of the most important term is safety and hygiene and it can be easily managed when
individual employee develop attraction and uses product which has power to mange cleanliness
in food making to food distribution (Kim, Sauerwald and Sukpatch, 2021)..
 Requirements: Business profitability can be easily developed when business manager
develop proper plan with market research, new demands in food breakages and many
more. Market requirement evaluation is one of the best approach for minimization of
profit.
Test and evaluate the menu produced
Product control procedures:
Company when decides to prepare plan for menu development, then its food manager and
chefs develop product pricing decisions. Jurys inn hospitality industry restaurant manager also
follows and prefer similar process. From the customer's demands changes and variation in
preferences identification when restaurant manager decide to involve new cost decisions they do
have duty to engage appropriate cost decision-making plan for customer satisfaction and it
mages price or cost of resource management as well. Utilization and application of experts or
chefs has great idea for management of cost or menu so Jurys inn when decide to develop

variation in their menu they do have duty to engage only dishes which highly attract audience
attraction includes with operation cots, raw material cost, service activities costs and many more.
Cost control Procedures:
Cost control is easily or effectively managed when researcher evaluate customer demand
and their capability to spend money for specific dish. Juryes company is rich hospitality industry
and it mainly serves product which has higher cost. Organization resurgent chefs and manager
always prefer to develop control on cost with demand, operation activity, services process
identification. This term has potential to manage cost of product with cost control approaches
because having this activity within restaurant menu development process or activities has power
to resolve multiple conflicts of product cost and it manges customer attraction as well (Christian
and et.al., 2021).
Produce a realistic menu using a fully researched and costed plan that meets the overall business
objective of organizations
Chefs and restaurant manager expert has proper idea to create or prepare dishes they can
easily provide ideas or facts of product cost which is very effective term. It includes some major
specific costs which includes into food cost like operational cost which means chef's efforts,
stored food cost, other essential resources, service charge and many more. So product control
procedures is easily managed when business manager develop higher consideration towards with
the product price expansion with evaluation of all the airlessness factors.
Recommendations for improvement based on tests and evaluation of the menu
Menu development with application two approaches consideration of menu Product
control procedures and Cost control Procedures has power to develop information that which
important factors airlessness for new menu development and management or evaluation of menu
cots. It's been identified that menu test is successful approach with experts involvement but the
major things which important to consider by restaurant managers or chefs that they do have duty
to involve employee or food planner as well because it clearly provides every idea for food cost
determination.

In-depth plan for menu development, including KPI's to measure success; produce and test the
menu, recommendations to resolve problems with evaluation to determine business
objectives of organization
Key performance indicator: Application of this tool one of the most effective approach it
develops more clarity and consistency in expansion of test of menu. Because this model provides
information to chefs or restaurant manager that they continuously evaluate employee activities
when they produce products.
Recommendation: Knowledge and Idea of this term that this tool or methods beneficial or
continues identification of new menu involvement raise or influence customer attraction and it
increases rate of revenues so its important that business develop experts advices with uses of this
tools for some important term consideration like price, employee performance, customer
attraction, profit and many more. From the utilization of this approach has power to define or
expansion essential information which beneficial for hospitality industry growth.

CONCLUSION
From the above report, it has been concluded that the appropriate menu designing and planning
is greatly significant in order to plan marketing strategies for any restaurant. The menu should be
designed in a way that represents eatery's personality, promotes profitability, establish budget,
keeps their brand fresh and focuses towards overall operations.

REFERENCES
Books and journals
Amrina, U., and et.al., 2021. A model-based strategy for developing sustainable cosmetics small
and medium industries with system dynamics. Journal of Open Innovation: Technology,
Market, and Complexity. 7(4). p.225.
Christian, M., and et.al., 2021. Service Distribution Strategy on Business Performance of Padang
Restaurants in North Jakarta. Journal of Distribution Science. 19(12). pp.57-69.
Gámez, S.G., Moody, J. and Munoz-Raskin, R., 2018. Preparing for Construction.
Goh, K., 2020. Flows in formation: The global-urban networks of climate change
adaptation. Urban Studies, 57(11), pp.2222-2240.
Jiang, J. and Ma, Y., 2020. Path planning strategies to optimize accuracy, quality, build time and
material use in additive manufacturing: a review. Micromachines, 11(7), p.633.
Kazak, J.K. and van Hoof, J., 2018. Decision support systems for a sustainable management of
the indoor and built environment. Indoor and Built Environment, 27(10), pp.1303-1306.
Khanfar, A. A., and et.al., 2021. Applications of blockchain technology in sustainable
manufacturing and supply chain management: A systematic
review. Sustainability. 13(14). p.7870.
Kim, Y. H., Sauerwald, P. and Sukpatch, K., 2021. Are you looking for special menu? An
examination of variety seeking behavior for Promotional Menu (VaPM)
Model. International Journal of Gastronomy and Food Science. 23. p.100295.
Kishawy, H.A., Hegab, H. and Saad, E., 2018. Design for sustainable manufacturing: Approach,
implementation, and assessment. Sustainability, 10(10), p.3604.
Song, D., 2021. A literature review, container shipping supply chain: Planning problems and
research opportunities. Logistics. 5(2). p.41.
Zhang, Y., Fong, P. S. W. and Yamoah Agyemang, D., 2021. What Should Be Focused on When
Digital Transformation Hits Industries? Literature Review of Business Management
Adaptability. Sustainability. 13(23). p.13447.
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