Menu Planning & Evaluation for Business Growth at Adam's Restaurant

This report provides a detailed analysis of menu planning and development strategies for Adam's Restaurant, focusing on meeting customer and business requirements to maximize profitability. It covers key aspects such as conducting a menu assessment, balancing variety, focusing on quality sourcing, and designing a creative menu. The report includes examples of summer and winter menus, highlighting entrees, mains, and desserts. It also emphasizes the importance of testing and evaluating the menu through key performance indicators, feedback, menu updates, pricing strategies, and laboratory testing. The conclusion underscores the crucial role of strategic and planning management in the hospitality sector, particularly in menu planning and development, to effectively serve customers and achieve business objectives. Desklib offers a platform to explore similar documents and study resources.

Menu Planning and
development

Table of content
 Plan for development of menu
 Menu which meets customer and business requirements to maximize profitability for
business
 Testing and evaluating the menu produced
 CONCLUSION
 REFERENCES

INTRODUCTION
 Menu means that statement which
contains information that is based upon food and
beverages provided by an restaurant in order to
meet consumers demand. Also it deals over
perspectives in relation to goals and objectives set
by an restaurant.

Plan for development of menu
 Menu development is one of the most important
factor that leads over maintaining
competitiveness with advantages of
organization.
 Also menu planning and development upon
process which can be supportive in maintaining
possible presentation of dishes making helpful
in meeting customers and business with
demands of profit which is require to be met by
business.

Continue…
 There are various factors which is required to be kept in mind over developing menu in
order to meet customers and business requirements for maximizing business with
profitability explained as follows:
 Conducting a menu assessment
 Strike a balance with variety
 Focus on quality sourcing
 Design creative menu

Menu which meets customer and business
requirements
 As Adam's restaurant, is a British restaurant,
the outlet is offering the food range on the
basis of seasons. The outlet focuses on offering
variety of product range through which they
can attract customers and enhance the
competitiveness.
 The restaurant, Adam's restaurant will be
upgrading their food range through which they
can target customers and market segment by
their menu, which is depicted below on the
basis of season:

Summer and winter menu


Casamia


Entree


Summer Shepherd Pie (7.8)


Grilled Pineapple Salsa (6.3)


Mains


Chicken Salad with Bacon, Lettuce and Tomato
(19.2)


Summer Squash Chicken Alfredo (24.5)


Soba Noodle Salad with Chicken and Sesame
(30.3)


Dessert


Lemon Blueberry Mini Cheesecake ()


Spumoni Ice Cream cake ()


Sides


Mint and mango iced green tea ()


Summer cup mocktail ()


Casamia


Entree


Cheesy Bruschetta Bites ()


Baked Goat cheese roasted with cranberry
appetizer ()


Mains


Chicken stew with dumplings ()


Steak and Irish Stout Pie ()


Winter vegetable and lentil soup ()


Dessert


White Hot chocolate ()


Sides


Whipped sweet potato ()

Testing and evaluating the menu produced
 The menu planning by a business entity is essential part of business development in
order to attract large number of customers. It is also majorly important for the business
entity to check its menu produced in order to make several modifications in products
and services. In this approach, a business demands feedback from different customers
in order to perform various ethical and sustainable practices(Baldwin, Rosier,
2017The main strategies which can be used by a hospitality sector based organisation
are mentioned below:
 Key performance indicators-
 Feedback
 Updating menu options-
 Pricing-
 Laboratory testing-

CONCLUSION
 From the above stated report it can be concluded that strategic and planning
management both play a crucial role in development of a hospitality sector based
organisation. The menu planning and development are two major functions of hotel
industry which helps in serving major customers in a well-defined manner.

REFERENCES
 Reece, J.W., 2018. In pursuit of a twenty-first century just city: The evolution of equity
planning theory and practice. Journal of Planning Literature. 33(3). pp.299-309.
 Rogers-Shaw, C., Carr-Chellman, D.J. and Choi, J., 2018. Universal design for
learning: Guidelines for accessible online instruction. Adult learning. 29(1). pp.20-31.
 Stamatopoulos, I., Bassamboo, A. and Moreno, A., 2021. The effects of menu costs on
retail performance: Evidence from adoption of the electronic shelf label
technology. Management Science. 67(1). pp.242-256.