Menu Development, Planning and Design for Muddlers Club

This report discusses menu development, planning and design for Muddlers Club to maximize profitability. It covers key considerations for menu costing and pricing, producing accurately costed and priced menus, approaches to menu costing and pricing, producing a realistic plan, producing a menu to meet customer and business requirements, testing and evaluating the menu produced, and key performance indicators and benchmarks. The report emphasizes the importance of customer satisfaction and quality products.

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
TASK A...........................................................................................................................................3
TASK B ..........................................................................................................................................3
Determining the key considerations which need to be taken into account when costing and
pricing menus.........................................................................................................................3
Producing accurately costed and priced menus to meet a range of customer requirements. .4
Analysing approaches to menu costing and pricing and use effective methods to accurately
cost and price menus to maximise profitability......................................................................5
TASK C ..........................................................................................................................................6
Producing a realistic plan to develop a menu which meets customer and business requirements
to maximise profitability........................................................................................................6
Producing a menu which meets customer and business requirements to maximise profitability
for a chosen organisation........................................................................................................7
Testing and evaluating the menu produced............................................................................8
Producing a realistic menu using a fully researched and costed plan that meets the overall
business objectives.................................................................................................................9
Making justified recommendations for improvement based on tests and evaluation of the
menu.......................................................................................................................................9
Producing an in-depth plan for menu development, including KPIs to measure success
produce and test the menu....................................................................................................10
CONCLUSION..............................................................................................................................10
REFERENCES:.............................................................................................................................12
Books and Journals...............................................................................................................12

INTRODUCTION
Hospitality industry has seen an exponential growth in the market. They are able to
attract various customers. There are various hotels which provides the best accommodation
services which includes food and beverages, lodging etc. The report aims to analyse about
understanding the menu development planning and design for the Muddlers club. This will
improve the overall profitability of the restaurant and help them to achieve adequate performance
in the market. This is one of most famous restaurants in UK (Quan, and et.al 2019). The main
significance is that its is one of the Belfast restaurant which holds a Michelin star. They has
managed to achieve great profitability in the market. With the ethical practices and great quality
of food they are able to acquire a huge market share in the market. On the other hand, in this
report there will be brief preparation of the realistic plan which will help the restaurant to attract
various new customers in the market. Along with that, there will be evaluation of the menu so
that the restaurant could attract new customers and generate more revenues in the market. For
further instance in this report there will be preparation of the realistic menu with effective prices.
It can help the organisation to generate more profits in the market. The main focus is to attain
maximum customer satisfaction by providing excellent quality products to the consumers.
MAIN BODY
TASK A
Covered In PPT
TASK B
Determining the key considerations which need to be taken into account when costing and
pricing menus
It is an important aspect of the restaurant to design the menu in an appropriate manner.
This will help them to generate more profits in the market. While designing the menu prices it is
the crucial factor which the restaurant needs to take into consideration (Perrotti, and Stremke,
2020). The management can take various suggestions from the employees to discuss the prices of
the new dishes which help the restaurant to improve the profitably in the market. There are
various factors which could influence the prices of the menu it is mentioned below:

 Pricing of the competitors – There is inherent need to use the competitive pricing
strategy to attract various customers in the market. Deciding the price of the products
helps the restaurant to provide the products in an effective manner. The muddlers club
needs to check the prices and and make them more competitive for the same dishes. This
will help to maintain a positive brand integrity in the market.
 Using the necessary equipments – The equipments which is used help the restaurant to
offer better services to the customers. The workforce can use the equipments to achieve
the operations more effectively. The Muddlers Club use the best tools which is provided
to the labour to improve their efforts (Reynolds, 2022). Through this they are managing
to providing the better quality products to the consumers in a timely manner.
 Quality of Food – The restaurant needs to provide the excellent quality food products to
the consumers. This will help them to achieve more profitability in the market. In relation
to Muddler club the restaurant needs to uplift the quality of the products (Supriyatno,
Susilawati, and Hassan, 2020). This will improvise the overall profits and attract new
potential customers in the market.
 Considering the legal factors – The restaurant needs to comply with all the rules and
regulations. The muddlers club needs to follow all the rules and regulations which is
abide by the government in order to provide safety to the customers. There are various
other viable legal which the restaurant needs to comply in order to achieve great results.
Producing accurately costed and priced menus to meet a range of customer requirements
Menu
Item
Total
Sold
Menu
Price
Portion
Cost
Food
Cost %
Portion
C.M.[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.%
Shepher
d 's Pie
10 16.5 3.29 20.00% 14.21 329.5 70.93 248.57 9.00%
English
Bangers
and
Mash
17 20.95 3.74 20.00% 15.21 440 110.75 339.25 12.00%

with
Online
Gravy
Cherry
stone
Clams
11 19.95 4.93 20.00% 13.02 275.35 70.04 200.31 6.00%
Salmon
Stir Fry
14 2.25 0.68 20.00% 1.57 50.25 10.6 40.65 1.00%
Eton
Mess
with
Yoghurt
14 2.25 2.3 30.00% 2.95 50 21.8 30.2 1%
Sticky
Chocola
te
Pudding
17 4.95 1.38 32.00% 1.57 70.05 20.27 40.78 2%
Analysing approaches to menu costing and pricing and use effective methods to accurately
cost and price menus to maximise profitability
There are certain approaches which could be used in order to set the effective prices. This
will also help the business to generate more profitability in the market. The approaches are
described below:
 Pricing by the Portion Cost – This is the standard proportion in which the dish is serve
to the customer in the restaurant (Lai, and et.al 2019). The cost could be accumulated by
dividing the purchase the cost of the portion.
 Pricing by the Raw food cost and Item – The major factor of the pricing technique s is
to give the adequate importance to the raw materials. This is on of the most important
aspect. It can be calculated by dividing the desired food to the cost percentage to get the
final results in a systematic manner.

 Pricing by the competition – This is calculated by the checking the price systematically
of the other competitors. The organisation needs to use the competitive pricing strategy to
retain various customers in the market.
TASK C
Producing a realistic plan to develop a menu which meets customer and business
requirements to maximise profitability
The business organisation needs to various aspects and prepare the points which helps
them to prepare a realistic menu (Kurniawan, Sutawan, and Amalia, 2020). The use of steps
helps the muddlers club to achieve more profitability and attract various customers in the market.
The Muddlers club management needs to work in a coordinated manner to achieve greater
results. There are certain steps which needs to followed to make the realistic plan effective and
offer better products and services to the customers. The steps are described below:
 Conducting a menu assessment – The menu needs to be prepared in an effective
manner. The assessment will help the restaurant to prioritize the current menus. They can
generate more profits in the market. In relation to the Muddlers club they can modify the
dishes in the menu while doing the proper assessment. They can offer better services and
products to the consumers.
 Defining the appropriate needs – The business needs to identify the needs of the
customers and provide the essential products. By understanding the needs of the
customers the muddlers club can implement new strategies and provide better products to
the customers (Jeong, and et.al 2018). The restaurant could implement the feedback
system which will help them to improve various aspect of the business and generate more
revenues
 Carrying the Effective research – This is one of the most important factor the
organisation needs to do proper research in order to achieve the gaols in the market. With
the helps of effective platforms in this new digital world there are various customers
which could be attracted.
 Exploring and tasting – The next step is to explore the food services. The muddlers club
needs to provide the best dishes to the customers. The tasting of the dishes is also
essential. There are various improvements which the restaurant needs to implement.

 Creating and presenting – The restaurant needs to present the dish to the customers in
an effective manner. The muddlers club can present the dish in the unique way to attract
various new customers in the market.
 Getting the feedback – It is important for the restaurant to ensure the feedback system.
This will help to implement the necessary changes and improve the services in an
effective manner. In relation to Muddlers club they can implement new technology to
gain the valuable feedback of the customers.
 Determining the effective pricing – The restaurant could use the competitive pricing
strategy of the prices of the products. This will help them to attract new potential
customers in the market. The muddlers club use the pricing strategy to attract new
customers. They an easily generate more revenues and achieve greater results in the
future.
Producing a menu which meets customer and business requirements to maximise
profitability for a chosen organisation
There is an important role of developing the menu this will help the organisation to
achieve greater results in the future. The muddlers can use various principles inn order to
develop an effective menu for the restaurant (Haynes, Hehl-Lange, and Lange, 2018). There
are various changes which the restaurant could implement in order attract customers. The menu
is created by following all the rules an legislation. There is variety of food products which will
hep the restaurant to maximize the profitability.
Name of dish Price
Shepherd 's Pie 10
English Bangers and Mash with Online Gravy 17
Cherry stone Clams 11
Salmon Stir Fry 14
Eton Mess with Yoghurt 14
Sticky Chocolate Pudding 17

This is the new and updated menu there are variety of dishes which is famous in London.
Through his the restaurant can attract various customers in the market. The prices are affordable
it will help the restaurant to generate more more revenues. They are also providing the high
quality products. The new menu is designed after taking the valuable feedback of the customers.
The profitability of Muddlers club will be attained on the reaction of the customers towards their
new and improved menu. The changes could also help the restaurant to achieve greater results in
the future. There are various viable aspects which are taken into consideration to design the new
menu which is effective in every manner.
Testing and evaluating the menu produced
The testing of the menu is the essential factor which could help the restaurant to generate
more profits. With the help of key performance indicators the success could be measured. The
profitability position and the success is the important factor which could help the organisation to
maintain a positive brand integrity in the market (Grimmer, 2019). The framework could be used
to make an effective menu which is able to attract various customers in the market. The menu
needs to be effective in order to gain a competitive advantage over other restaurants in the
market. The muddlers club needs to check different aspects of the menu it is described below:
Key performance indicators and Benchmarks
 Customer engagement KPI – The muddler club need to check the customer
engagement. They are able to engage more customers in order to maximize the profits.
The restaurant check the valuable feedback of the customers in able to to improve various
aspects in an effective manner(Attardi, 2020). The customer retention rate helps them to
measure the overall performance of the restaurant and the response of the new menu.
With the help of new promotion strategies the restaurant can attract various customers
and improve the profits generation in the market.
 Marketing KPI – This is one of the other methods through which the restaurant can
measure the success. The muddlers club could implement the new marketing strategies to
achieve greater results. The restaurant can measure the popularity this will help them to
measure the performance. With the help of menu the restaurant is able to attract new
customers and the traffic on the websites is also increased (Nikitchina, and et,al 2021).
Theses enhancements will them to generate more revenues in the market.

 Profitability KPI – It is important fro the business for the manage the profitability. They
gad to take necessary actions to maximize the profits in the market. The new menu of
Muddlers club will help them to maximize the revenues and profit generation. There are
various new opportunities on which they can capitalise in the market. The restaurant
needs to create more profits in order to achieve the objectives. They can improve various
areas to maximize the productivity of the workforce. This is the best way to measure the
performance of the menu.
Customer Feedback
The business can take the valuable feedback of the customer. The restaurant can improve
the services and generate more profits in the market. There are various goals and objectives
which is achieved by the restaurant (Feng, and et.al 2022). The muddlers club can take feedback
in order to improve various aspects of the business. They can fulfil the needs and wants of the
customers in a significant manner. The muddlers club needs to enhance the quality of dishes to
maintain positive brand integrity ion the market. They can take the feedback seriously and
improve the business operations to achieve greater results. There are various areas which could
help the business to improve the efficiency. They can provide better services to the customers in
an effective manner.
All these methods which is described above are use to evaluate the menu of the Muddlers
club. They an implement new ideas and check the performance in an effective manner .
Producing a realistic menu using a fully researched and costed plan that meets the overall
business objectives
The muddlers club needs to implement new ideas and strategies in order to attract various
new customers in the market. With the new changing trends the menu is realistic and the cost of
the food items needs to be competitive (Fedosova, 2022). It is necessary for the business to
develop an effective menu. This will help them generate more revenues in the market. The
muddlers club will provide the dishes to the consumer which is famous in London. This will
improve the overall performance of the restaurant and helps them to achieve great results in the
future. The menu is designed by evaluating every essential factor. The menu which is created by
the restaurant in effective in every manner. Through, this they are able to generate more profits
and achieve the business objectives in a systematic manner.

Making justified recommendations for improvement based on tests and evaluation of the
menu
There are various recommendations which could help the organisation to achieve more
profitability in the market. The muddlers club needs to analyse different aspects of the market
effectively. The recommendations are mentioned below:
 They must understand the needs and wants and of the customers and provide the essential
food products. This will help them to maintain a positive brand integrity and achieve
more profits in the market.
 They can use the right techniques in order to provide the best menu. Through this they
are able to attract various new customers in the market.
 They must ensure they are providing the dishes as per the valuable feedback of the
customers (Dela Cruz, Thornton, and Haase, 2020). The demands and complains which
the consumers give the restaurant needs to improve the areas in a systematic manner.
 The use of the new an developed tools and equipments will help the Muddlers club to
manage the working operations and generate more profits. The restaurant are able to
attract various new customers in the market.
Producing an in-depth plan for menu development, including KPIs to measure success
produce and test the menu
There is inherent need to follow all the steps of menu development it can helps the
restaurant to offer better services to the customers and generate more profits in the market. They
need to specifically identify the needs and wants of the customers. There are various actions
which could be taken in order to improve the services (Bacon, and Krpan, 2018). The next step
of the restaurant is to taste the dishes and help improve them in an effective manner. The design
must be presentable and the picture of the dishes is clear and viable. The key performance
indicators will help the restaurant to improve the overall performance in an effective manner.
With the help of feedback system the restaurant can improve several areas. They can generate
more revenues in the market an achieve more profitability. There are various new opportunities
on which the restaurant can capitalise in the future an achieve great results.

CONCLUSION
From the above report, it has concluded that the organisation needs to use various
strategies and approaches to generate more revues in the market. On the other hand, in this report
there is discussion about preparing a realistic menu which can help the organisation to attract
various potential customers in the market. There are various essential factors which makes the
menu more innovation and create a proper balance of the variety of dishes. Along with that, there
is discussion about testing the menu with the help of key performance indicators. This will
improve the overall performance of the organisation in an effective manner and help them to
achieve great results in the future. For further instance, in this report there is evaluation about
various key consideration which helps the organisation to design and effective menu. They are
able to achieve more profitability in the market.

REFERENCES:
Books and Journals
Bacon, L. and Krpan, D., 2018. (Not) Eating for the environment: The impact of restaurant menu
design on vegetarian food choice. Appetite, 125, pp.190-200.
Fedosova, K., 2022. Development of an effective restaurant menu. Research and
recommendations. Research and Recommendations (February 22, 2022). Technology
Audit and Production Reserves, 1(4), p.63.
Feng, and et.al 2022. Designing Subscription Menu for Software Products: Whether to Release a
Long-length Option. Information & Management, p.103665.
Grimmer, M., 2019. Middle-Level Social Studies Task Menu.
Haynes, P., Hehl-Lange, S. and Lange, E., 2018. Mobile augmented reality for flood
visualisation. Environmental modelling & software, 109, pp.380-389.
Jeong, and et.al 2018. A scale for restaurant customers’ healthy menu choices: individual and
environmental factors. International Journal of Contemporary Hospitality Management.
Kurniawan, R., Sutawan, A. and Amalia, R., 2020. Information System Ordering Online
Restaurant Menu At Hover Cafe. Aptisi Transactions on Management (ATM), 4(1), pp.32-40.
Lai, and et.al 2019. Can restaurant revenue management work with menu analysis?. Journal of
Revenue and Pricing Management, 18(3), pp.204-212.
Perrotti, D. and Stremke, S., 2020. Can urban metabolism models advance green infrastructure
planning? Insights from ecosystem services research. Environment and Planning B:
Urban Analytics and City Science, 47(4), pp.678-694.
Quan, and et.al 2019. Artificial intelligence-aided design: Smart design for sustainable city
development. Environment and Planning B: Urban Analytics and City Science, 46(8),
pp.1581-1599.
Reynolds, D., 2022. Wine-menu design: an investigation using brain-computer interface
technology. Journal of Foodservice Business Research, pp.1-14.
Supriyatno, T., Susilawati, S. and Hassan, A., 2020. E-learning development in improving
students' critical thinking ability. Cypriot Journal of Educational Sciences, 15(5),
pp.1099-1106.
Dela Cruz, I., Thornton, A. and Haase, D., 2020. Smart Food Cities on the Menu? Integrating
Urban Food Systems into Smart City Policy Making. In Urban Food Democracy and
Governance in North and South (pp. 71-84). Palgrave Macmillan, Cham.
Nikitchina, and et,al 2021. Formation of consumer preferences in the fish restaurants menu based
on sensory characteristics. Technology audit and production reserves, 6(3 (62)), pp.33-
38.
Attardi, J., 2020. Creating the Coffee Menu. In Using Gatsby and Netlify CMS (pp. 131-147).
Apress, Berkeley, CA.