Menu Development, Planning and Design

This report discusses the principles of menu planning and designing, customer and business requirements, and how they impact menu design. It includes a realistic plan to develop a menu that meets customer and business needs, with a focus on the Za-Za Bazaar restaurant. Topics covered include menu types, customer and business requirements, and recommendations for meeting future trends.

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY ..................................................................................................................................1
Analyse principles of menu planning & designing ....................................................................1
Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus.........................................................................................3
Compare and contrast a range if menu that have impacted their design.....................................5
Analyse how customer and business requirements impact the design menu and make
recommendations to meet future trends ....................................................................................5
Produce a realistic plan to develop a menu.................................................................................6
Produce a menu which meets customer and business requirements...........................................7
Test and evaluate the menu produced.........................................................................................8
Produce a realistic menu using a fully researched and costed plan that meets the overall
business objectives .....................................................................................................................8
Make justified recommendations for improvement based on tests and evaluation of the menu 8
Produce 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 a chosen organisation (................................................................8
CONCLUSION................................................................................................................................8
REFERENCES..............................................................................................................................10

INTRODUCTION
The hospitality industry includes the several aspects such as the tour and travel,
accommodation, event planning, food & beverages and many more. It is very important for the
hospitality sector to maintain the various services i9n order to attract customers. In the hospitality
industry the food and beverages play the vital role and cover the wide range of area. In this aspect
it is very important for the restaurants to design their menu in such a way that it is been preferred
by the customers. It is very essential for the restaurants to keep developing of their menu because
of the change in the prefere4nces of the customers. The process of developing and planning of the
menu depends on the various external factors such as geographical, customer requirement, local
ingredients etc. it is very important aspect to set the menu which can help the chef in making that
particular food for the customers. The organisation which is chosen for this report is Za- Za
Bazaar restaurant which is the buffet restaurant. The restaurant is headquartered in Bristol,
United Kingdom. The restaurant is offering breakfast, lunch, dinner by maintaining the high
quality of food. This has helped the restaurant in creating the brand image.(Abdelmassih and
Arendt, 2020). This report will include various topics such as principles of the menu planning,
requirements of the business and customer, strategic realistic plan and as well as costing and
pricing strategies.
MAIN BODY
Analyse principles of menu planning & designing
The menu planning is defined as the process of making the right decision which is related
to the menu of the food, beverages, soft drinks, desserts etc. This is the most important aspect for
the restaurants to take into consideration for satisfying the customers needs and wants. It is very
essential for the Za- Za Bazaar to keep all the varieties in the dishes in order to attract customers.
The restaurant is planning to develop its menu by keeping the segment which is preferred by the
customers. There are various principles which needed to be followed:
Principles of menu planning
An effective menu design and planning assist the business organisation to meet the
customer requisitions. This helps the organisation in retaining customers for the longer period.
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The various principles which are been followed in the process of menu planning are discussed
below in context of Za- Za Bazaar:
Balance: This is the most important principle which need to be followed by the restaurant
which means that the chef need to balance the nutrients and the flavour which is the taste in the
food items. The menu planner need t ensure that all the nutrients such as proteins, fibre , calcium
are equally balanced in the dish which is been prepared for the customers. As well as the chef
need to focus on balancing the spices in the food which is the important aspect to meet the
requirement of the customers.(Nemeschansky von der Heidt and Kim, 2020).
Emphasize on variety: This is the another important principle while designing menu is
that the restaurant should focus on providing the varieties of food, beverages and other items. This
can help the customers to explore more and this can attract customer. The Za- Za Bazaar need to
focus on providing the varieties of food to its customers.
Add contrast: This principle of the menu designing is related to having the contrast and
texture in the food menu as per the requirement of the different types of customers. Menu related
to breakfast, lunch, dinner or brunch have the characteristic of contrasting and balanced with the
timing of meal.
Think about colour: The design and colour plays the vital role in the food menu which
helps in attracting customers. it is been analysed that this is the most important principle for the
Za- Za Bazaar restaurant in order to attract customers and gain the competitive advantage while
maintaining the colour in the food with the good taste.
Consider eye appealing: This is considered as the most important principle for the menu
designing. It is been considered that the food and beverages should look attractive . This principle
says that the it is essential for the Za- Za Bazaar restaurant to make the food presentable which
help in attracting customers. There are various factors which are responsible for influencing the
decision making such as the colour, shape, size of the food.(Chan-Hosokawa and et.al., 2022).
Types of Menus Static menu: This is the menu which is considered as the large and the various menu is
divided in various categories. This is considered as the most convenient and customer
friendly type of menu because it contains variety of options to navigate by customers.
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Static menu are been printed on the paper which are used by the restaurants for giving the
variety of options to its customers. Cyclic menu: This is the type of the menu in which the restaurants focus on the re4peated
options after a specific period of time. In this type of menu there are l9imited food items
and as well as the organization focus on the specific segregate customer base for serving
it food such as canteen, hospitals, college mess etc. In this type of menu the restaurant can
easily compile as well as implement change as per the requirement and seasonal change
 A La Carte menu: This is the type of menu which is considered as complex and
expensive in nature which contains the list of prices of each item separately. In such type
of menu the customers can choose any food items of their choice as well as combination
of items as per their requirement, taste and flavours. This is the type of menu which is
utilised in the high class of restaurants with the unique chefs.(Piton and et.al., 2020).
Determine the customer and business requirements which need to be fulfilled to maximise profits
for a range of different menus
The menu planning and designing is the c9omplicated procedure but it can be designed
efficiently by keeping in mind the customers needs and demands. This is the essential for the
business organisation to identify the customers and business requirements in designing the food
menu. The current trend in the market can make the businesses to evaluate on the design of the
menu. As it is been analysed that according to the change in the preferences in the customers
lifestyle can affect in the change of the design of the menu planning.
Customer requirements: Current customer trend: As per the current trends in the food and beverages industry it is
very important aspect for the organisation to take the necessary steps according to the
customers expectations it is identified that there is the regular change in the lifestyle of the
consumer which affects the menu planning. It is very important for the Za-Za Bazaar to
keep updated with the customer expectations. In order to maintain the variety of food the
restaurant need to focus on the various preferences for the customer which will help in
unceasing profitability.
 Customer's need: It is been identified that the customer need is based on the various
aspects such as price, quality, convenience and choice. Price is considered as the monetary
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value of the item for the customer needs to have a product to be consumers. It is very
important for the restaurant to maintain the quality which directly;y impacts on the
behaviour of the customer. The Za- Za bazaar restaurant can maintain and attract its
customers by maintaining the good quality of food which will further help in attaining
higher profitability.
Business requirements:
Availability of equipments and facilities: It is very essential for the restaurant to have all
the equipments in order to design the plan. The restaurant need to focus on the latest technology
and the techniques in the kitchen which can help the organisation to meet the customer
expectations. The basic utensils and help of the machines can help the Za- Za Bazaar restaurant to
maintain the high quality of food. It is very important for the restaurant to keep updated with the
latest technology in order to have a competitive advantage.
Experienced staff: This is the another require of the business in order to conduct the
various operational activities. The Za- Za Bazaar restaurant can develop a effective plan in order
to attract customers with the help of the experienced staff. This is the essential as0pect for the
organisation in order to gain the competitive advantage. The organisation can focus on giving the
training and development programs to their staff so that they can increase their efficiency and
productivity.
Current legislation: This is the another most important aspect which need to be followed
by the hospitality industry. There is the requirement of the restaurants to follows the strict
legislations which is opposed by the government in order to maintain the safety measures within
the organisation. The Za- Za Bazaar restaurant need to follow the food safety Safety Act 1990
provide assurance to customer regarding quality of product. This will enhance in the profitability
ration for the company.
Compare and contrast a range if menu that have impacted their design
It is been observed that there are different types of menu which can be adopted by the food
and beverages industry in their restaurants as the needs of the customers. The various types of
menus are cycle menu, static, La Carte menu which are differentiated. It is been analysed that la
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carte menu is the most flexible and the effective for the Za- Za Bazaar restaurant in order t allow
the customers with the variety of options. The restaurant is suggested that it can analyse the
features of the different types of menus and choose according to the customer preferences which
is the most suitable for the organisation.
There are different set of requirements for the customer and the business organisation. Which can
impact in the designing of the menu. It is been observed that the customers requirement depends
on the current changing trend in the market . On the other hand, the business requirements are
different which are based on the availability of the raw material, skilled staff etc. this all
collectively impact in the designing of the menu and this need to be considered by the restaurant
in order to have an effective planning.
Analyse how customer and business requirements impact the design menu and make
recommendations to meet future trends
The customers and business have the different requirements for the menu which can
directly or indirectly impact of the designing of the menu of the restaurant. As the customers keep
on changing regularly according to the current market trends and it becomes essential for the
restaurant to bring the change. As it is not possible to bring the change frequently but with the
emerging trend the business need to focus on the various external factors. The Za- Za Bazaar
restaurant can focus on bring an effective change with the help of the skilled employees.
It is suggested that the Za- Za Bazaar restaurant need t conduct the good market research
for analysing current market trend and then implement those actions in the menu in order to gain
the competitive advantage. As it is been analysed that now a days customer prefer organic food
which should be implemented by the organisation in order to meet the expectations of the
customer.
Produce a realistic plan to develop a menu
It is very important for the organisation to have a realistic plan on which the company can
operate the various activities. This refers to a plan where the organisation focus on bring the
change for something good for its customers and increasing the profitability of the company. It is
very important to consider the carious requirements of the customer and as well as business while
designing a plan. The realistic development plan for the menu in context of the Za- Za Bazaar
restaurant is discussed below:
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 Develop the menu concept:This is the first step where the organisation need to focus on
developing the type of menu which is the most suitable for the restaurant considering the
various external factors. The Za- Za Bazaar restaurant is concentrating on introducing the
organic food in its menu as per the needs and acquirement of the customers in the current
market. Collect the list of core ingredients: This is the4 next step where the organisation need to
focus on collecting the core in ingredients which is required in the kitchen in order to
prepare the organic food for the customers. This is the most important step for the Za- Za
Bazaar restaurant in order to have a competitive advantage and meets the expectations of
the customers. Select the supply chain: This is the third step where the restaurant need to focus on the
best suitable supply chain management for the organisation. the Za- Za Bazaar can focus
on maintaining the garden in which it can grow the raw material which is the organic
vegetables for the preparation of the dishes. Also the organisation rely on the local
suppliers for getting the raw material. Cost out the menu items: This is the next step where the organisation need to concentrate
on analysing the suitable prices for the food and beverages item which is been added in the
menu. This is the most important step where the restaurant need to focus on pricing the
right amount so that the company is able to attract customers and as well as earn profits. Visualize the plating and presentation: In this step the organisation focus on the
presentation part of the food, beverages, drinks, desserts items which is been served t ist
customers. This is the important for the Za- Za Bazaar restaurant in order to attract
customers.
 Run a test Kitchen: When menu is developed with proper concepts, ingredients, pricing as
well as plating but the process does not ends here. Testing of dishes in the kitchen is the
most important step for the business organisation. The Za- Za Bazaar restaurant need to
focus on the evaluation part that the prices which are charged are effective and efficiently
managing in the customer satisfaction.
Produce a menu which meets customer and business requirements
Za- Za Bazaar restaurant
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Food Menu
Breakfast:
 Gluten free Granola & food salad
 Eggs on toast
 Quiche Quinoa Porridge
Lunch
 Gluten free Pizza
 Spicy Black Bean Burger
 Soup and Salad
 Mushroom Sandwich
 Vegan Lasagne
 Organic fish and seafood
£10.95
£11.95
£6.95
£9.95
£12.
£15.85
£12.95
£10.75
£12.85
£11.25
Drinks and Beverages
 Coffee
 Blue sky soda
 Jolly green smoothly
£6.95
£7.50
£5.95
Test and evaluate the menu produced
There are various techniques which can be used by the business organisation in which the
organisation can focus on evaluat9ing the performance of the plan which is taken into
consideration. The various tool such as Key performance indicator, benchmarking and the
customer feedback. The most appropriate is the customer feedback which can help the
organisation in evaluating the things as per the requirement of the customer.
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Produce a realistic menu using a fully researched and costed plan that meets the overall business
objectives
There4 are various stages which is been followed by the Za -Za Bazaar restaurant in order
to have realistic plan of changing the menu according to the current trend in the market. The
restaurant is developing a concept of changing on introducing the organic food items in its menu
in order to attract customers and meet their expectations. The use of the various steps will help the
organisation to increase in its profitability.
Make justified recommendations for improvement based on tests and evaluation of the menu
It is been recommended that the restaurant need t focus on the various aspect of the
customer satisfaction in order to increase the profitability and the brand image of the company.
The company is suggested to improve on the various aspect such as improvement in the quality of
the food which is been served to the customers.
Produce 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 a chosen organisation (
It is been discussed that the restaurant has focused on developing a systematic and the
realistic plan for the menu designing which will help the organisation in increasing its
profitability. The restaurant need t follow each step in order to develop a strategic menu design
plan so that the company can gain the customer attention.
CONCLUSION
From the above report it is concluded that the menu plays the vital role in the development
of the organisation. The organisation which is chosen in this report is development its menu in
order to attract customers. It is very important for the restaurant to develop a realistic plan in
which the company need to identify the various customer and business requirements. It is very
essential for restaurant to develop its menu according to the current trend in the environment.
There is various of key Performance indicators are be used by restaurants for the purpose of
examining success as well as profitability of restaurant menu.
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REFERENCES
Books and Journals
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Chan-Hosokawa, A. and et.al., 2022. Emergence of Delta-8 Tetrahydrocannabinol in DUID
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Approach Through Emerging Bottom-Up, Global, Subjective, And Multi-Faceted
Governance. In The Migration Conference 2020 Proceedings: Migration and
Politics (pp. 203-212). Transnational Press London.
Piton, G. and et.al., 2020. The beaver’s menu: species and spatial selection of a European beaver
population and implications for riverbank bioengineering. Wetlands Ecology and
Management, 28(6), pp.901-908.
Seo, S. and Kim, K., 2020. Mimicking menu choices: Menu choice failure and blame attribution
of Korean customer. International Journal of Hospitality Management, 86, p.102456.
Obert, L. and et.al., 2021. Scaphotrapeziotrapezoid osteoarthritis: From the joint to the
patient. Hand Surgery and Rehabilitation, 40(3), pp.211-223.
Remar, D., Sukhu, A. and Bilgihan, A., 2021. The effects of environmental consciousness and
menu information on the perception of restaurant image. British Food Journal.
Hansen, R. and et.al., 2019. Planning multifunctional green infrastructure for compact cities:
What is the state of practice?. Ecological Indicators, 96, pp.99-110.
Cristiano, S. and et.al., 2021. Construction and demolition waste in the Metropolitan City of
Naples, Italy: State of the art, circular design, and sustainable planning
opportunities. Journal of Cleaner Production, 293, p.125856.
Liu, H., Chu, X. and Xue, D., 2019. An optimal concurrent product design and service planning
approach through simulation-based evaluation considering the whole product life-cycle
span. Computers in Industry, 111, pp.187-197.
Botchwey, N. and Umemoto, K., 2020. A guide to designing engaged learning courses in
community planning. Journal of Planning Education and Research, 40(3), pp.332-344.s
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