Menu Development, Planning and Design

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...............................................................................................................................3
TASK 1.................................................................................................................................................3
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different.................................................................................................3
menus................................................................................................................................................3
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus................................................................................................5
M1 Compare and contrast a range of different menus and the customer and business requirements
which have impacted their design......................................................................................................6
D1 Analyse how customer and business requirements impact the design of a broad range of menus
and make recommendations to meet future trends.............................................................................7
TASK 2.................................................................................................................................................7
Covered in PPT.................................................................................................................................7
TASK 3.................................................................................................................................................7
P5 Produce a realistic plan to develop a menu which meets customer and business requirements to
maximise profitability........................................................................................................................7
M3 Produce a realistic menu using a fully researched and costed plan that meets the overall
business objectives............................................................................................................................8
P6 Produce a menu which meets customer and business requirements to maximise profitability......9
P7 Test and evaluate the menu produced.........................................................................................10
M4 Make justified recommendations for improvement based on tests and evaluation of the menu 11
D2 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..........................................................................................................................11
CONCLUSION..................................................................................................................................12
REFRENCES.....................................................................................................................................13

INTRODUCTION
Menu is defined as list of food and beverages offered by a hotel or restaurant along
with their prices for customers. Menu is described as central to the food facilities concept
where it explains products offering, setting up key factors of financial viability that consist of
price and contribution margin along with providing a strong marketing tool. Menu
development referred to selection and designing process of dishes that are offered by hotels.
Menu planning and designing is described as process of composing a list of dishes (San
Isidro and Lasagabaster, 2019). For the purpose of this report the restaurant which has been
taken is Restaurant Gordon Ramsay which is located in London, UK. This restaurant was
founded by Gordon Ramsay in the year 1998. The following report covers principles of menu
planning and design in order to meet demands of customers and business requirements. The
report also explains how respective hotel meet requirements of its potential clients and
business to gain maximum profit. Furthermore, this report also contains development of
menu which could bring more profit and attract large base of customers along with testing as
well as evaluation of that menu.
TASK 1
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different
menus
Principles of menu planning
Principles of menu planning must be considered by restaurant while designing menu
so that they could serve effective services to customers. Principles of menu planning are
mentioned below:
Balance
it is essential for restaurants to include dishes in menu that contains all the essential
nutrients such as proteins, fiber, mineral and vitamins so that customers could get a healthy
diet. It is also very crucial for restaurant to keep all the flavours such as sweet, spicy, salty
and mix of all of them according to taste of customers (Lan, Yingang and YueChen, 2021).
Variety
The next Principle of menu planning states that restaurant must provide several choices and
variety to customers so that they could explore more dishes as per their need. Variety should

include different type of food and beverages so that customers does not feel that they are
eating same food regularly.
Contrast
It is also necessary for restaurant to present menu card of their food and beverages in
contrasting colour and texture in order to attract people. Menu is the first thing that a
customer sees while ordering their meal. Therefore, menu must be designed through using
contrasting colours and attractive images.
Colour
This factor is considered one of the main factor in that need to be considered while
designing menu as it helps in grabbing attention of customers (Picciotto, 2020). It also helps
in separating details and images of dishes so that people could easily read as well as
differentiate between meals.
Eye appealing
The last Principle of menu planning states that menu must be designed in such as way
that it could capture interest of customers towards dishes. Various food and beverages must
be categorised in different segment such as dinner, lunch, starters, breakfast, hot drinks, cold
drinks and many more so that customers could easily order according to their need.
Types of menu
Menu is defined as listing of different kinds of food and beverages offered by
restaurants which helps them in getting order from customers according to their needs. There
are generally five type of menu which help restaurants or hotels in planning and designing
their list of food as well as beverages. Different types of menu are mentioned below:
La Carte Menu
It is a French word which means “by the card” or “according to menu” in which each
item is priced separately and customers could order dish as per their needs. This type of menu
provides customers flexibility as they could choose individual items and combine them to
complete their orders (Darwanto, Saputra and Wardana, 2021).
Du Jour Menu