Menu Development, Planning and Design

This report covers the principles of menu planning and design to meet business and customer requirements. It includes the customer and business requirements that need to be fulfilled to maximize profit. Moreover, a menu will be developed with the objective to fulfill customers and business requirements.

Menu Development,
Planning and Design

Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
Analyse the principles of menu planning & design to meet business and customer needs for a
range of various menus...........................................................................................................1
Determine the business and customer needs that require to be fulfilled to maximise profits for
a range of various menus........................................................................................................3
Develop a realistic plan to develop a menu that meets customer and business requirements to
maximise profitability for a selected organisation.................................................................5
Produce a menu which meets customer and business requirements to maximise profitability
for a chosen organisation........................................................................................................5
Test and evaluate the menu produced....................................................................................6
CONCLUSION................................................................................................................................7
References:.......................................................................................................................................8

INTRODUCTION
Menu is defined as the list of items and dishes that is offered by a restaurant to its
customers. In addition to this, it exhibits the items that is food, appetizers, desserts, beverages,
salads and many more along with the price. It is important for a restaurant and hotels to develop
an effective and attractive menu so that it can fulfil the requirements as well as needs of
customers. There are many factors that needs to be undertaken while developing menu that is
target customer, colour, customer segment, nutrition diet and so on (Kim, Kim and Huh, 2019).
For the present report, “The Woodspeen” restaurant is taken into consideration. It is a Michelin
restaurant, set in a restored 19th century farmhouse and nestling in West Berkshire countryside.
The report will cover the principles of menu planning as well as design to meet business and
customer requirements. In addition to this, it includes the customer and business requirements
that needs to be fulfilled to maximise profit. Moreover, a menu will be developed with the
objective to fulfil customers and business requirements.
TASK A
Analyse the principles of menu planning & design to meet business and customer needs for a
range of various menus
It refers to frame a variety of dishes for meal which needs careful selection for different
course so that each dishes unities with others. Its operations are executed by restaurant manager,
executive chef, proprietor, F&B manager etc. In relation to Woodspeen Restaurant, it plays an
important role as it make sure food items can be advance prepared on time. It helps chefs to
organise kitchen staff in most effective manner to arrange new and special items.
Principles of Menu Planning:-
There are various principles of menu planning in restaurants some of them are discussed
in detail:-
Nutrition:-It is a crucial point for restaurant to provide nutritious food within its menu
as it helps to increase the brand image and profitability in the market. On the other hand it helps
its customers to maintain balance diet and physical wellbeing with nutritious food menu (Nagro,
Fraser and Hooks, 2019).
Variety Of Foods:-The menu should provide different variety of food items so that
customers can enjoy ordering food from varieties of options available. On the other hand,
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restaurant provides different types of nutritious food to its customers which helps in generating
more profit than its competitors.
Design:-It helps to attract customers by innovative design of menu, picture of food items,
logos etc. which fulfil customer satisfaction. On the other hand, prices are mentioned on every
food items which prevent from any miscommunication for both the organisation and customer.
Informative: It provide useful and detailed information about the food product which
helps the customer to choose from menu as some people have allergy from some items so they
can read the menu careful before ordering. On the other hand, the company provide with proper
experience to its customer which help in building brand image in the market.
Types of Menus Cyclic menu: This menu is basically planned in a manner that list of items and offerings
is repeated after a specific period of time such as a week or month. In addition to this,
such menu includes limited number of items and also have segregate customer base that
is canteens, college mess and so on (Wehmeyer and et. al., 2019). It is analysed that
cyclic menu is easy to modify and compile as per the availability of resources, customer
demands and changing seasons. Static menu: It is one of the widely and common used menu that is large in size. In
addition to this, static menu has not change consistently over a period of tenure. It is
determined that such type of menu is customer friendly as provide option that is easy to
navigate. This form of menu is printed and in laminated format that is used by casual
restaurants.
 A La Carte menu: It is one of the expensive and complex menu as compare to other
forms of menu as it include specified ingredients with different prices. In this, customers
can choose items according to their choice and make the dish customizable. Moreover,
this choice of menu is totally depend on flavours and taste of customers. It is analysed
that such type of menu is used in high class restaurants with skilled chefs.
Menu Planning Constraints
Menu planning is the complex procedure developed and designed by following the
constraints of restaurant. In this, the skills of staff members consider as one of the significant
aspect to be recognised before menu planning as it will further ensure scope and size of menu. It
is analysed that the availability of equipment and ingredients is another constraint which assist in
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developing and planning of menu. Another main constraint at the time of menu planning is target
market that is for whom the menu is developed and offer (Ivankova and Wingo, 2018). It is
important for a restaurant to analyse customer taste, spending ability, preferences so that they can
meet with the requirements. Apart from this, there are also other menu planning constraints that
is quality, infrastructure, seasonality of business which should be consider while developing and
designing menu.
Determine the business and customer needs that require to be fulfilled to maximise profits for a
range of various menus
Menu planning is one of the complex procedure which can be successful if it meets with
the customer needs and requirements. In addition to this, the current trends of market and the
customer requirements impact the menu choices. In addition to this, ethics and customer’s
lifecycle is changing over time to time. For instance, people are now shifted towards vegan and
organic food.
Customer's Requirements Customer's taste & preferences: It is one of the important part that needs to be
undertaken at the time of menu planning. It is analysed that the ingredients and recipes
are chosen in that basis of customer preferences as it help in attracting customers and
increase the sales as well(Peters-Hawkins, Reed. and Kingsberry, 2018). In the present
time, customer prefer to have food which involves low fat and is good for their health. In
relation to “The Woodspeen”, it offer seasonal food and provide fresh food to its
customers as it help them to attract large number of customers and maximise profit in an
effective manner. Current customer's trends: The food and beverage sector of UK is one of the fast paced
industry which is changing rapidly due to change in trends and new innovations. It is
analysed that food habits and lifestyle of customers is changing which result in changing
menu. It is analysed that the change in requirements and can shrink or upgrade the menu
of The Woodspeen. For instance, the present trend that is veganism among the people of
United Kingdom in order to harmfulness of dairy and meat products has changed the
menu of “The Woodspeen” more towards organic and vegetarian food. This will help in
meeting with the changing requirements of customer and maximize the profit of
respective restaurant.
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 Customer's needs: The customer requirement are mainly divided into four parts that is
quality, price, convenience and choice as well. Quality is one of the important aspect
which includes healthy food, nutrients and drinks for customer (Branch, 2018). In
addition to this, price is the amount which is charge by customer in return of the service
provided to them. Another aspect is convenience which is significant nowadays as
customers prefer hassle free as well as quick offerings because of their busy schedule.
Business Requirements
 Experienced staff: It is crucial for every business to have highly skilled as well as
talented employees who have vast experience in the specific field. It is vital for
Woodspeen restaurant to have employees with optimal experience in order to plan as well
as develop its menu. In addition to this, the organization is require to have trained chef,
cooks along with others staff members who have knowledge of aspects such as
techniques related to food and beverage management
 Availability of equipment and facilities: It is a crucial requirement to have within a
business and especially while developing a new menu in order to make it creative as well
as innovative (Jeong, Yoon and Lee, 2019). The adaptation of new equipment such as
modern kitchen, glassware along with various types and styles of utensils in order to
grow the business in an innovative manner. In context to Woodspeen, it is required to
grow various seasonal ingredients within their own garden which will be required in their
menu planning and will help the business to meet the requirement of customers providing
it competitive advantage in the market.
 Current legislation: It is important for menu planning to consist of necessary dietary
consideration as well as health and safely along with hygiene in order to compile with
general food regulation (Abdelmassih and Arendt, 2020). In context to Woodspeen, it
should focus on following the Food Safety Act 1990 as it will provide the business with a
effective framework in order to maintain high quality standards. The menu of the
business to should mention all the ingredients used in their dishes due to the concern of
allergies, diabetic and gluten issues.
 Quality and consistency of the product: It is a vital requirement to maintain a
consistent supply of high quality ingredients in order to provide customers with an
enhanced experience. In context to Woodspeen, the business should ensure that they meet
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the requirement of maintaining high quality standards related to both their products and
services in order to attain loyal customers in the market.
Compare and contrast different menus and the customer and business requirements which have
been impacted on design
It is analyzed that hotel administration needs to prepare an appropriate menu to meet with
the requirements of customers and business organizations. While formulating the menu design, it
is crucial to assess the needs & preferences of the individuals. For this purpose, they are likely to
gather the information regarding the demand of customers so that appropriate set of menu can be
prepared efficiently. To address the needs of different customers, there is requirement to add on
new dishes in the menu. This will help the company in addressing the needs of individual
customers and business organizations.
Analyse how customer and business requirements impact on the design of a broad range of
menus and make recommendations to meet future trends
Customers are the most important part of the business organizations. It is crucial to analyze
the market trends in order to produce suitable menu. If company needs to address the need of
individual and business customers, there is requirement to analyze the market trends. Now, the
trends have been changes. It is imperative to produce the menu by keeping the preferences of
customers in mind. In context of the given company, they are required to undertake a detailed
market research so that they get to know about demands of the individual customers. In addition,
they are required to analyze different types of menu to fulfil the demand of individuals customers
and business organizations efficiently.
Develop a realistic plan to develop a menu that meets customer and business requirements to
maximise profitability for a selected organisation
It is important for a restaurant to develop a realistic menu plan so that it can serve the
requirements and needs of customers and also maximize the customer experience. The realistic
development pkan of menu in context to 'The woodspeen' is given below: Develop the menu concept: It is the initial step and herein, the managers of 'The
woodspeen' decide the type of menu they need to adopt by considering factors that is
customer demand, location, ingredients used and many more. In addition to this, the
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concept of menu illustrates the seasonal menu that makes through raw and natural
ingredients with fresh flavours. Collect the list of core ingredients: It is the second step and it consist of the list of
available ingredients that is used in order to develop the menu (Christensen, Hearson, and
Randriamanalina, 2020). In addition to this, it also undertake the flavours and taste of
customers about food and beverage and also decline the cost of ingredients which
maximise the profitability. Select the supply chain: This has taken place after decide ingredients and concept of
menu. Herein, the restaurant will look for the supply chain so that it can ensure the
availability of raw materials on time period. Cost out the menu items: Herein, 'The woodspeen' will decide the price and cost of items
offered in the menu as per the spending level of target customers. Along with this, the
price of menu offer is reasonable as it help in attracting customers and maintain sales as
well. Visualize the plating and presentation: It is the important step of menu plan as it is
significant that the food, beverages, desserts offered to customers must be eye appealing.
 Run a test Kitchen: It is the last step and herein the testing of food and dishes offered is
getting tasted so that a perfect taste is provided to customers.
Produce a menu which meets customer and business requirements to maximise profitability for a
chosen organisation
Seasonal Menu:
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The Woodspeen
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
Test and evaluate the menu produced
Menu is evaluated through various techniques and tools. These techniques are useful in
order to evaluate the menu so that further improvements can be done appropriately. These tools
can also be used to measure the performance of staff members and customers. In present context
following techniques are used by the company to evaluate & test the menu appropriately:
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Key performance indicator: Being a food service provider, it is important for the
respective company to set necessary key performance measure so that the future performance
can be evaluated. In terms of addressing the key performance, ample of key indicators are used
like performance of staff and more (Pham, 2020). Setting KPI will help the company in making
necessary improvements in the skills & performance of staff members in the future period of
time.
Benchmark: Benchmarking is a crucial process to make necessary improvements in the
performance of products & services. In this context, benchmarks are set by the company so that
the actual performance of the product and service can be evaluated easily. To set necessary
benchmark, it is crucial to undertake effective market research. In context of the respective hotel,
they set necessary benchmark to compare the existing performance to make further
improvements.
Customer’s feedback and reviews: Collecting necessary information from the customers is
important to make significant improvements. After providing necessary services, it is crucial to
collect reviews and feedbacks of the customers. In context of the selected company, they are
required to gather necessary reviews of the individuals to enhance the products & services.
Produce a realistic menu using a fully researched and costed plan that meets the overall business
objective of a chosen organisations
It is analyzed that the market trends are changing efficiently. Now, the customers
expected to receive personalized treatment. For this purpose, there is requirement to undertake
detailed market research so that a customized menu can be prepared. Through proper market
research, it is possible to add on new dishes in the menu to accomplish the needs & preferences
of customers efficiently. There is requirement to make estimation of cost while producing a
suitable menu. Here, cost estimation is important to create a suitable budget so that the hotel can
also fulfil the needs of customers appropriately. By preparing the cost estimation, it is possible
for the company to accomplish the pre-defined goals in significant manner.
Make justified recommendations for improvement based on tests and evaluation of the menu
Preparing menu is not enough; there is requirement to test the menu in timely manner.
For this purpose, there is requirement to adopt ample of testing methods to make further
improvements in the existing menu. It is analyzed that key performance indicators, customer
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feedback and reviews are utilized to evaluate the outcomes appropriately. Further, proper
evaluation is helpful in making improvements in the existing menu for addressing the needs &
preferences of the customers in significant manner.
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 analyzed that the respective company has been prepared an appropriate menu to
address the needs & preferences of individual customers and business entity. It is monitored that
the respective organization is adopting necessary KPI measures in terms of customer feedback,
reviews and more. In addition, the company is using various testing & evaluation technologies so
that further improvements can be made. It is identified that the organization is facing tremendous
issues in terms of change in market trends and more. To deal with the issue, it is essential to
conduct effective market research so that suitable information can be gathered in an efficient
manner.
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CONCLUSION
From the above discussion, it has been concluded that menu planning is one of the
significant part of a restaurant or hotels success as it help in meeting with the requirement of
customers and business as well. In addition to this, it is determined that are various principles
which is followed at the time of menu planning that is Emphasize on variety, consider eye
appealing, target market and many more. It is analysed that following of all this principle assist
to attract large number of customers and increase repeat purchase. There are different forms of
menu that is Static menu, Cyclic menu, A La Carte menu and many more. Moreover, it is stated
that it is vital to focus on customer needs and requirements and also provide them timely services
as it help in gaining higher growth and success at marketplace.
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References:
Books and Journals
Kim, H., Kim, D. and Huh, K., 2019. Intention aware motion planning with model predictive
control in highway merge scenario (No. 2019-01-1402). SAE Technical Paper.
Nagro, S.A., Fraser, D.W. and Hooks, S.D., 2019. Lesson planning with engagement in mind:
Proactive classroom management strategies for curriculum instruction. Intervention in
School and Clinic, 54(3), pp.131-140.
Wehmeyer and et. al., 2019. A crisis in career development: Life designing and implications for
transition. Career Development and Transition for Exceptional Individuals, 42(3),
pp.179-187.
Ivankova, N. and Wingo, N., 2018. Applying mixed methods in action research: Methodological
potentials and advantages. American Behavioral Scientist, 62(7), pp.978-997.
Peters-Hawkins, A.L., Reed, L.C. and Kingsberry, F., 2018. Dynamic leadership succession:
Strengthening urban principal succession planning. Urban Education, 53(1), pp.26-54.
Branch, M.C., 2018. Comprehensive city planning: Introduction & explanation. Routledge.
Jeong, B., Yoon, J. and Lee, J.M., 2019. Social media mining for product planning: A product
opportunity mining approach based on topic modeling and sentiment
analysis. International Journal of Information Management, 48, pp.280-290.
Abdelmassih, K. and Arendt, S.W., 2020, August. Menu development for meetings and events:
an opportunity for conveying cultural diversity and inclusion initiatives. In Journal of
Convention & Event Tourism (Vol. 21, No. 4, pp. 355-364). Routledge.
Christensen, R.C., Hearson, M. and Randriamanalina, T., 2020. At the Table, Off the Menu?:
Assessing the Participation of Lower-income Countries in Global Tax Negotiations.
Pham, V.T.T., 2020. Planning a Vietnamese Lunch Buffet Menu for a Finnish Restaurant: Case
Sulo Restaurant (Doctoral dissertation, Theseus).
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