Menu Development, Planning and Design for Moor Hall

This report discusses the menu development, planning and design for Moor Hall, a renowned restaurant in the UK. It covers the principles of menu planning, types of menus, customer and business requirements, and provides a realistic plan to develop a Table d'hôte menu. The report also evaluates the menu produced using the Menu Engineering Matrix.

MENU DEVELOPMENT,
PLANNING AND DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
PART A...........................................................................................................................................3
Menu............................................................................................................................................3
Types of the menu.......................................................................................................................3
Principles of the menu planning and designing...........................................................................4
Menu planning constraints.................................................................................................5
Determine the customer and business requirements which need to be fulfilled to.....................5
maximize profits for a range of different menus.........................................................................5
Analyse how customer and business requirements impact on the design of a broad range of
menus and make recommendations to meet future trends...........................................................6
Realistic plan to develop menu which meets customers and business requirement to maximise
profitability of Moor Hall............................................................................................................6
Produce menu which meets customer and business requirement to maximise profitability of
Moor Hall.....................................................................................................................................8
Test and evaluate the menu produced..........................................................................................9
Justified recommendations for improvement based on tests and evaluation of the menu..........9
Key performance indicator..........................................................................................................9
PART B.........................................................................................................................................10
CONCLUSION..............................................................................................................................10
REFERENCES................................................................................................................................1

INTRODUCTION
Hospitality industry refers to the commercial activity which include various services such as
accommodation, food and beverages, travel and transportation, tourism etc. the aim of the
industry is to deliver satisfaction to the consumer and enhance the experience of the visitors.
This industry is leading the market of the united kingdom with generating the highest ratio of the
profit in the domestic as well as international marketplace (binti Rahmat,2021).
the present report will examine how the menus are designed and planned in order to satisfy the
consumer in effective as well as efficient manner. Menu designing process give an idea to the
organisation about the taste and preferences of consumers. Moreover, the report will discuss the
costing and pricing of the menu. Along with that it will reflect how the menu help organisation in
accomplishing the goals in appropriate style. Furthermore, the study will shade light on the
impact of menu on the customer and the business.
The report is in the context of one of the famous restaurant Moor Hall United kingdom. It is
renowned as the best services offered organisation. it is one of the awards wining restaurants
which hold two Michelin stars and five AA Rosettes and achieve the Estrella Damm National
Restaurant Awards 2021.
PART A
Menu
The menu is the most essential elements of the hospitality industry which attract large numbers
of the costumers from the different areas, gender, cast, race etc. the menu is the most appropriate
manner of communicating with the customers. The menu is designed and planned as per the
requirements of the consumer in order to satisfy them and earn profit in exchange for the services
. The menu includes all the food as well as beverages which are offered to the visitors in order to
enhance the experience and make the journey more memorable or enjoyable. It give assistance in
spreading awareness about the dishes which the organisation is serving to customers and
opportunity to visitors to choose right food and beverages per the taste and preferences (Chua,
et.al 2020). The menu is bifurcated into five different types for the comfort of the customer
vested within the organisation to acquire the services.
Types of the menu.
À la carte: it is one of the most preferable menus whose name is extracted from the French
which menus from the card. this menu listed all the food and beverage dishes which is served by

the organisation to the visitors in order to deliver the flexibility. Along with that Moor hall
mention the prices of the food and beverages so it will make easy for the customer as per the
requirement and the budget. It deliver huge flexibility to the consumer as it help in offering
transparency in front of the customers (Grummon, et.al 2021). The chefs begin to prepare the
food after receiving the order from the A ls carte Menu.
table d'hôte: this is the menu which is offered at fixed prices and offer at choice of appetizer,
official welcoming and sweet course. Therefore, all the main course is listed in the menu along
with the set prices by the organisation.
Set menus: it refers to the menu which offered set numbers of dishes to the consumer at fixed
price. The menu consist of wide variety of the food and beverages along with that the chargeable
amount is fixed for every meal.
Specials: it is the menu which listed wide variety of eatable thing similar to set menu or fixed
menu. The restaurant offer special meal for the dinner and the lunch as the meal or deal of the
day at discountable or complementary price(Smith, et.al 2019).
functions and special occasions: this menu is designed for the special occasion by which the
consumers or the buyers are able to celebrate special occasions with occasional foods. Along
with that the menu consist of various discount and combos according to festival function or
occasions.
Principles of the menu planning and designing.
The menu planning is the essential element for delivering the right product for the customer
satisfaction and managing the growth of the organisation in appropriate style. The planning of
the menu consider the various aspects while preparing the menu of the particular organisation for
the acquiring the values in the marketplace. The considerable points are bifurcated as in the
following manner. Adequacy: in this menu the organisation consider the health of the customer and listed
food and beverages as per the diet of the customers. While forming the menu the
organisation focuses on food that have sufficient amount of nutrition, vitamins and
minerals and fibres that will allow the customers to maintain the healthy lifestyle. Balance: in the balance food the diet includes all the ingredient which have equal
amount of nutritions, vitamins and proteins (Weriza, et.al 2021). This will make sure that

the consumer obtaining the well proportioned diet healthy diet from the food for instance
grains, proteins, vegetable, fruits and dairy.
 Gender: the menu considered the food as per the requirement of the gender and age. For
instance men required more healthy foods than women but the ladies prefer to obtain the
nutritional food specially when they are in some medical treatment. Lifestyle: while planning the menu it is essential to includes the trending food in the
marketplace. In the modern era people prefer the food which decreases the hazard of
chronic lifestyle.
 Costing: while planning the menu the organisation considered all the expenses which are
included in the preparation of the food and beverages (Viglia and Dolnicar, 2020). Along
with that the cost of the product is the affordable for all types of the customers.
Menu planning constraints.
While planning the menu it is important to considered that the resources are fully available
within the organisation along with that the restaurant is capable to prepare the particular food.
The food costing is the biggest restriction for the organization. The affordability of the consumer
is important considers while planning the menu because the customer acquire the services as per
the budget.
Determine the customer and business requirements which need to be fulfilled to
maximize profits for a range of different menus
Consumer requirement
The current trends influence the menu choice in effective as well as efficient manner. The trends
which the organisation follow to meet the taste and preferences of the consumer are the
mentioned in the following manner:
 healthy eating: In the modern era the people of the nation become the health conscious
post pandemic. The people prefer to gain the food which healthy and hygienic.
 Veganism: Along with that the organisation designed the menu as per the keto diet as
people prefer to simplify the life of individual. The keto diet trend prefer to keep
themselves fit and fine in effective manner.

 Cocking at home: is another trend which the customer want in the menu in which the
particular person demand for the specific ingredients and willing to enjoy the food that
taste is similar to the home made dishes.
Business requirement.
In the process of planning and designing the menu in order to increase the scale of the profit the
organisation considers the staff members that are skilled and knowledgeable as well as
experienced (Suarez, et.al 2019). Along with that the organisation required proper tools and
techniques with the proper facility to the consumer that increase the satisfaction of the consumer
and develop good impression in the marketplace. Beside this the organisation should provide the
hygienic kitchen and fresh vegetables and fruits that will be offered to the consumer. For
enhancing the performance of the restaurant the members suppose to serve the food with
professional techniques.
Analyse how customer and business requirements impact on the design of a broad range of
menus and make recommendations to meet future trends
The customer requirement is to obtain the services which have cheap as well as easily affordable
by the consumer. The buyers of the organisation welling to pay the fair prices for the food and
beverages. It attract large numbers of the customers. along with the price the organization need
to offer the best quality to the consumer. As every visitor have different choice and preference so
the organisation consider the menu which is as per the neds and wants of the consumer. Along
with that the business requirement is to utilize well-trained employees who have knowledge
about the trends that will company should adopt fort instance health and safety.
Realistic plan to develop menu which meets customers and business requirement to maximise
profitability of Moor Hall
Realistic plan to develop Table D’hôte Menu
In order to maximise the profitability of the Moor Hall hotel of UK along with meeting
customers and business requirement, the hotel will produce Table d’hôte menu. As per this
menu, a meal will be served to all the guest at a fixed time along with fixed price. This is
basically one of the best menu types with the help of which Moor Hall will able to provide
various food and drink items at fixed price in different courses such as entrée, main, dessert,
beverage etc.
Market research: Before developing and producing Table d’hôte menu within hotel, Moor

Hall has uses primary sources such as survey method to collect and analyse the UK customers
demand and taste. It is identified from the research that the demand of Table d’hôte menu is
high is local market because customers will able to get meals at fixed hours as well as at fixed
prices as per their affordability.
Courses: The various courses decided by Moor Hall that must be include in Table d’hôte menu
is entrée, main course, dessert and beverages. Under these four courses around 15 to 20 items
will be include by the hotel within the menu (Baiomy, Jones and Goode, 2019).
Prices: Moor Hall hotel has decided to apply fixed pricing strategy which is also known as
static pricing for whole menu. The fixed price will be set by hotel as per customer demand and
preferences and own total cost evaluation. In this way, both customer requirement of reasonable
and affordable price along with the business requirement of higher profitability get fulfilled.
Layout and design: The layout of the Table d’hôte menu card will be three-page leaflet which
must be designed in understandable way. The whole menu card will be colourfully decorated in
order to attract customers.
Staffs: The high experience and skilled staffs will be hired by Moor Hall in order to customer
and business requirements along with maximising profit. The hotel will also provide proper
training and personality development sessions.
Equipment and facilities: The availability of equipment required to prepare the food and
beverage items of menu will be properly checked by Moor Hall managers. In case, if any
equipment and facility is unavailable, the hotel manager will arrange the same.
Legal requirement: In order to produce and develop specified menu in best manner possible,
Moor Hall hotel will meet all the UK food legislation or act such as Food Hygiene Regulation,
2016, Food safety Act, 1990, environmental policies etc (Li and Liang, 2020).
Health and safety: The last area where Moor Hall hotel will put their attention in order to
develop a menu is implementation and following of health and safety rules and regulations etc.
For example, in order to produce Table d’hôte menu, Moor Hall will follow rules mentioned in
Health and Safety at work Act, 1974 which further meet both customer and business
requirements.

Produce menu which meets customer and business requirement to maximise profitability of
Moor Hall
On the basis of above mentioned menu items, it is analysed that Moor Hall hotel has
develop a balanced Table d’hôte menu for their customers. All the food and beverages items are
involved by hotel using the portion size and balance diet factor. This is done in order to enhance
the nutritional value in the food which ultimately best and healthy for customers to consume.
Moor Hall has also made sure that each item is prepared in clean space and will be stored in cold
storage (Heymans and et.al., 2019). This is done to fulfil all legal and heath & safety

requirement. The impact of which the customer preferences and taste will meet and business
profitability will increase.
Test and evaluate the menu produced
In order to evaluate the menu produced the organisation will utilize the Menu engineering Matrix
in order to increase the profit of the company. The restaurant considered as the essential part as
it give assistance in maximizing the profit of the company in effective as well as efficient
manner. Along with that it assist in identifying which product is the most preferable by the
consumers and which is negligence by the visitors. It is consist by the four elements such as:
 Dogs: in this element all the food lies which is having the low popularity and low volume
(Nguyen, 2019). In general avoidable product lies in this for example Lemon and peanut
chicken satay.
 puzzles: it includes the food which have high profit but acquire low popularity such as
Steak frites
 Plow horse: the menu consist of the food and beverages which have high quality and the
profit margin is low. Gin and tonic included in plow house.
 Star high popularity: it includes all the products which are mostly preferable by the
consumer and give the benefits o the organisation (Manning, 2018). As per the designed
menu strawberry fool is the nutrition which lies in the star high popularity.
Justified recommendations for improvement based on tests and evaluation
of the menu
In order to improve the menu of the organization in appropriate manner that will attract large
numbers of the customer toward the organisation. The restaurant should remove the product
which are not delivering the profit to the company as well as acquiring the less popularity. Along
with that the brand should focus on the dishes which the customer prefer to order because the
price is extremely high as per the customers' comfortability.
Key performance indicator
The key performance indicator refers to the method which evaluate the performance of the
organisation. Along with that it give assistance in comparing the organisation with the other
organization (Kloutsiniotis and Mihail, 2020). Moreover, it will deliver help in determining the
aspects which the organization need to change for effective services. The moor hall restaurant

need to innovate the menu as per the taste and preferences of the consumer and attract large
numbers of the customer. Along with that the organisation should focus on the quality which is
offered to the consumer and should be concerns about trend acquirement of the visitors.
PART B
Covered in PPT.
CONCLUSION
From the above study it will be analysed that the card designing is the most important element
which play crucial role in maximizing the net income of the administration in appropriate style.
The present report discussed various sort of menu which the restaurant offer to the consumer in
context to deliver merchandising procedure as well as spreading the consciousness about the
food and beverages the restaurant offering . Moreover, with that the document detailed 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
discuss impact of the designing and planning the menu in the business enterprises. Lastly the
study discuss the matrix which the organisation utilized to determine the productivity or the
performance of the menu. Beside this the report shade a light on the key performance indicator to
increase the efficiency of the company.

REFERENCES
Books and journals
binti Rahmat, N., 2021. The Influence of Menu Description on Customer Purchase Intention.
Chua, et.al 2020. Customer restaurant choice: an empirical analysis of restaurant types and
eating-out occasions. International journal of environmental research and public health,
17(17), p.6276.
Grummon, et.al 2021. Changes in Calorie Content of Menu Items at Large Chain Restaurants
After Implementation of Calorie Labels. JAMA network open, 4(12), pp.e2141353-
e2141353.
Kloutsiniotis, P.V. and Mihail, D.M., 2020. High performance work systems in the tourism and
hospitality industry: a critical review. International Journal of Contemporary Hospitality
Management.
Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide
Hospitality and Tourism Themes.
Nguyen, P., 2019. Creating A Menu & Service Concept.
Smith, et.al 2019, November. An eye-tracking analysis of a restaurant menu. In Proceedings of
the Human Factors and Ergonomics Society Annual Meeting (Vol. 63, No. 1, pp. 1522-
1526). Sage CA: Los Angeles, CA: SAGE Publications.
Suarez, et.al 2019. Are restaurant customers ready for tablet-based menus?. International Journal
of Contemporary Hospitality Management.
Viglia, G. and Dolnicar, S., 2020. A review of experiments in tourism and hospitality. Annals of
Tourism Research, 80, p.102858.
Weriza, et.al 2021. RESTAURANT MENU DESIGN MUARO NEW SAND JAMAK. Dinasti
International Journal of Digital Business Management, 2(6), pp.1095-1101.
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.
Li, D. and Liang, S., 2020. Study on the Menu-Style Design Method of Rural Courtyard
Landscape. Art and Design Review. 8(3). pp.199-207.
Heymans, A. and et.al., 2019. Ecological urban planning and design: A systematic literature
review. Sustainability. 11(13). p.3723.
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