Menu Development, Planning and Design

This document discusses the principles of menu planning and design, customer and business requirements, costing and pricing menus, and developing a menu to maximize profit. It provides insights into the considerations and strategies for creating a menu that meets customer needs and increases profitability.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Principles of menu planning and design to meet customer and business requirements.......1
P2. Determine the customer and business requirements which require to be be satisfied to
increase profit..............................................................................................................................2
TASK 2............................................................................................................................................3
P3. The key considerations that need to be taken into account when costing and pricing menus
.....................................................................................................................................................3
P4. Produce accurately costed and priced menus to meet a range of customer requirements....4
TASK 3............................................................................................................................................5
P5. Produce a realistic plan to develop a menu which meets customer an business
requirements to increase profitability..........................................................................................5
P6. Produce a menu that meets customer and business requirements to maximise profit..........6
P7. Test and evaluate the menu produced...................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
Menu planning is an activity by which hotel and cafe provide various kind of food
products or dish meals, starters and desserts. During the time of menu development, price plays
an essential role in maintaining competition in the minds so to get attention of more target
audiences (Camburn and et. al., 2015). Menu designing is a team decision that should be consist
representative form the owner, administrative, chef and management. Chef consider in the report
is Pasco cafe which is situated in busy area like corporate area and railway station. So now the
owner of the company have decided to design new menu to fulfil consumer's needs. Further, it
also consider development and evaluation to meet business requirements.
TASK 1
P1. Principles of menu planning and design to meet customer and business requirements
Principles of menu planning
Menu planning principles consist balance, different varieties and nutritional qualities that
include different flavours and dishes. Menu is a type of communication channel that help in
making internation among consumer and hotel is providing. The major principles of menu are
described as below:
 The main principle of menu is that the brief description of dishes are important as to
define the final meal and food dishes to make effective choice to fulfil the requirements
of the firm.
 A appropriate design of menu lead the attention of dinner to a specific item that maximise
the likelihood to those items that are ordered.
 In Menu, those food items which provide more profit should be kept on top as to average
check required to return the expect sales.
 At the time of designing menu, dishes must be clear and have brief explanation regarding
pricing because it assist consumer to understand menu in easier way (Chang and Taylor,
2016).
 Desert must be listed in menu in an attractive manner and every single food item must be
listed which is providing by the cafe.
Trialling and testing various kinds of menu
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 Table d'hote- It is a French word that state “The Host's Table” and indicates to the table
that is host and the booked by the person who host the entire table for the party (Davis
and et. al., 2018). In Context of Pasco cafe, the company require to design the course of
meal with the choice of specific client.
 A la carte- It indicates to the menu in which cost and price are separately placed. It is a
upscale menu in which all food dishes are listed and priced and mentioned in segregate
way. Regarding Pasco cafe, it is differentiated every things like breakfast, brunch, lunch,
dinner etc.
Menu planning constraints
There are diverse types of constraint that are utilised at the time of designing menu. It is
important for Pasco cafe constraint should be kept in mind of that consist requirements of
consumer and provide food dishes according their taste and personal characterise. To
acknowledge the possible issues like health and nutritional diet must consisted to accomplish
desire aims and objectives.
P2. Determine the customer and business requirements which require to be be satisfied to
increase profit
Requirement of customers
Greeting services- At the time, when customer come in to cafe and restaurant, they must
be greeted them in better way because it create effective impression in consumer's minds. It is
essential for Pasco cafe and administration should greet employees regarding to maximise the
experiences of the guest.
Environment- Basically, consumer go to cafe and restaurant to meet friendly and socially
way. Along with it, Pasco cafe should have clean environment, attractive infrastructure, design
and decoration with effective quality of meal and food services. It will assist cafe to maximise
the profitability and surviving in specific sector till long duration.
Food and drinks- Mostly, the essential service that customer receive at the time of dining
out. The cafe and restaurant must offer simple and tasty food & drinks with quality ingredients
because it help in maximising sales and revenue of the firm (De Massis and et. al., 2017).
Requirements of business
Market research- Cafe must concentrate on market research so that firm can get
information about consumer needs, demands and the changes that are occurred in their taste &
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preferences. It is essential for Pasco Cafe to organise survey and collect information about their
customer to make change and maximising profits and revenues of the company.
Meet current laws- the management of Pasco cafe should properly follow the rules and
legislations that are framed by national authorities for hospitality business. It will help in
reducing all the threats and uncertainty and also assist in smooth running of the business (Fu,
Yangand Wood, 2016). It also assure about the hygiene factor that instantly increase the sales of
organisation.
Organise training for workforce- The management of respective firm must organise
training and learning programs so that the employees can make development in their skills and
knowledge. With the help of it, they can greet potential client in better manner and offer services
to them in appropriate way. Therefore, consumer must have treated properly as to good
reputation of cafe.
TASK 2
P3. The key considerations that need to be taken into account when costing and pricing menus
To analyse the value and cost of menu is important and it should be designed and
developed by experts to accomplish the success and development in an effective way. Various
expectations of consumer should be maintain in mind at the time of costing and pricing menus.
There are different factor that should be considered by the management of Pasco cafe at the time
of costing menus:
Business plans and policies- Every business consider environmental policies that are
farmed by the government of the specific nation so that they can operate their business without
harming environment. In addition to it, Pasco cafe should also make concentration on corporate
social responsibilities that is utilised to accomplish expected and set aims and objective in
appropriate manner (Gothelf and Seiden, 2016). Apart from it, the company should maintain the
cost of food items and others constant so that they can keep favourable deals.
Seasonal impact- It is most important factor that organisation should keep in mind
because when season change taste and preferences of people also change according to respective
season. Cafe and restaurant should design their menus as per seasonality and requirement. For
instant, in winter season individuals do not like beverages and ice cream etc. so the management
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of restaurant should remove these kind of items from their menu and add and include soups and
hot drinks to attract number of consumers.
P4. Produce accurately costed and priced menus to meet a range of customer requirements
A B C D E F G H I J
Menu Item
Total
Sold
Menu
Price
Porti
on
Cost
Food
Cost
%
Porti
on
C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M. C.M.%
Ham Sandwich 12 £10.95 £2.75
25.00
%
£8.2
0 £131.40 £33.00 £98.40 24.00%
Tuna Sandwich 8 £11.95 £4.25
36.00
%
£7.7
0 £95.60 £34.00 £61.60 15.00%
Salad 10 £6.95 £3.75
31.00
%
£8.2
0 £69.5 £21.5 £48 20.00%
Cheese
Sandwich 5 £10.95 £3.50
32.00
%
£7.4
5 £54.75 £17.5 £37.25 9.00%
Crisps 4 £14.95 £5.25
35.00
%
£9.7
0 £59.80 £21.00 £38.80 9.00%
Veg. Lasagne 6 £12.95 £4.00
31.00
%
£8.9
5 £77.70 £24.00 £53.70 13.00%
Non veg.
Lasagne
Veg Burger 5 £15.95 £7.25
45.00
%
£8.7
0 £79.75 36.25 £43.50 10.00%
Totals 50 £568.5 £151 £337.75
Item
Total
Sold
Menu
Price
Porti
on
Cost
Food
Cost
%
Porti
on
C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M. C.M.%
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Cappuccino 31 £6.75 £1.93
28.59
%
£4.8
2 £59.83
£209.2
5 £149.42 4.63%
Cafe Latte 211 £6.75 £1.72
25.48
%
£5.0
3 £362.92
£1,424
.25
£1,061.3
3 31.54%
Espresso 71 £6.95 £1.53
22.01
%
£5.4
3 £108.63
£493.4
5 £384.82 10.61%
Hot Chocolate 19 £7.50 £2.23
29.73
%
£5.2
7 £42.37
£142.5
0 £100.13 2.84%
Tea 78 £5.95 £1.55
26.05
%
£4.4
0 £120.90
£464.1
0 £343.20 11.66%
Cafe frappé 129 £6.45 £1.68
26.05
%
£4.7
7 £216.72
£832.0
5 £615.33 19.28%
Cold Coffee 130 £6.95 £1.76
25.32
%
£5.1
9 £228.80
£903.5
0 £674.70 19.43%
Total 669
ACM
=
£4.9
8
£1,140.
70
£4,469
.10
£3,328.9
3
100.00
%
TASK 3
P5. Produce a realistic plan to develop a menu which meets customer an business requirements
to increase profitability
When the management of the cafe and restaurant design a new menu, the people should
monitor new component that are able to meet the end requirements of customers (Fuller, 2016).
To reduce the competition in current market, Pasco cafe should provide better quality food made
by pure ingredients and effective services to attain set aims and goals. According to it, there are
some factor that are mentioned as below:
Budget requirement- To create an appropriate plan, it is crucial for each cafe and
restaurant to make effective planning regarding budget to attain goals in adequate manner. The
finance function of Pasco cafe must concentrate on budget and devise efficacious utilisation of
resources to satisfy the wants and necessities of person and customers.
Meet legal needs- According to menu plan, organisation make focus on legal need and
follow all the laws and legislations so that any kind of issues and risk can not be face by the firm
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in current marketplace. For example, in Pasco cafe, the management of the company must assure
about those laws and regulation that are essential for smooth functioning. This legal needs
consist employees, salary, wages, safety and quality of product and services that are offered by
them.
Ingredients and items- A menu describe the brand and success or development of the
company. So it is critical for Pasco cafe to select better raw material and pure ingredients to
develop the purchasing power of customer and find out the way to reduce wastage. Cafes and
restaurant must be aware and sure about the nutritional flavour that it is able to aid improvement
in the quality of cafe and its food products as well.
Vendor selection- If the company has right vendor then it is essential factor for growth
and development of the business of the company in term of business expansion and
maximisation in profit (Gregoire, 2016). Pasco cafe must find out vendor who can deliver raw
material timely because it also help in offering product and delivering services to customers on
time. Therefore, it help brand to grow in forms of quantity and provider can offer raw materials
and ingredients according to season.
P6. Produce a menu that meets customer and business requirements to maximise profit
Everyday Menu:
Pasco Cafe
Food menu Beverages menu
 Tuna Sandwich
 Ham sandwich
 Salad
 Cheese sandwich
 Crisp
 Veg. Lasagne
 Veg Burger
£11.95
£10.95
£06.95
£10.95
£14.95
£12.95
£15.95
 Cappuccino
 Cafe Latte
 Espresso
 Hot Chocolate
 Tea
 Cafe frappé
 Cold Coffee
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£6.95
Conference Menu:
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Pasco Cafe
Buffet Option
 Selecting different burgers and chips.............................£6.95 Choosing various sandwich and chips...........................£8.95
Option A Selecting of sandwich and open rolls, home made sausage rolls, and have wide variety
of savouries..................................................................£13.00
Option B Cassoulet, Beef Bourguignon, chocolate souffle, Flamiche and Fresh mixed leaf
pork............................................................................£15.95.
Option C Fresh salad of mix vegetables, carved beef, Slice of Finest Pork Pie, Carved Gammon
Platter, Coleslaw Salad, Selection of Pickles & Savouries, Chinese Spare
Ribs..........................................................................£18.95
£ (per person)
P7. Test and evaluate the menu produced
Every restaurant design menu card in a innovative way because it is the face of every
greasy – spoon. It is important to know the esteem of menu so that this will attract many people
and this will aid to maximising profit and revenue of a firm (Homburg, Schwemmle and Kuehnl,
2015). There are various tools and techniques by which dining can define and identify its menu
in front of its customers and competitors.
Key performance indicators- It is mainly used by the dine-in and cafes to improve and
figure- out the overall performance. It is also used to increasing proficiency and market share of
cafe by introducing new menu. Manager of PASCO cafe identify and analyse the area where
improvement is needed to maximise sales and for longer survival of the cafe.
By receiving customer feedback- the main motive of taking feedback is to know the
customers taste and preferences and recognising the imperfections in that and after this changes
can be made. In PASCO cafe, manager mainly focus on the customer satisfaction by providing
best services to captures the wide market share effectively. Because of changing environment it
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is essential to restaurant can modify and alter its menu to increasing sales and longer stay in the
competitive market (Moreno and et. al., 2016). They provide questionnaires to its customers so
that they will get feedback and after they make changes as per the preferences and add more
new things to attract them.
CONCLUSION
As per preceding mentioned content it has been determined that designing menu, cafe
require to identify the requirements and demands so that the firm can offer service which provide
fulfilment to customers needs. Further, they also create different types of menu to get attention of
people. In addition to it, organisation has to improve legal need and follow each and every rules
to accomplish set objectives and goals appropriately. Moreover, diverse factors like taking
feedback and maintaining pricing strategies effectively can aid to design better menu. Apart for
it, the organisation has to think regarding the need of customers and business to minimise
competition in current marketplace.
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REFERENCES
Books & Journals
Camburn, B. and et. al., 2015. A systematic method for design prototyping. Journal of
Mechanical Design. 137(8).
Chang, W. and Taylor, S. A., 2016. The effectiveness of customer participation in new product
development: A meta-analysis. Journal of Marketing. 80(1). pp.47-64.
Davis, B. and et. al., 2018. Food and beverage management. Routledge.
De Massis, A. and et. al., 2016. Family governance at work: Organizing for new product
development in family SMEs. Family Business Review. 29(2). pp.189-213.
Fu, K. K., Yang, M. C. and Wood, K. L., 2016. Design principles: Literature review, analysis,
and future directions. Journal of Mechanical Design. 138(10).
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Gothelf, J. and Seiden, J., 2016. Lean UX: designing great products with agile teams. " O'Reilly
Media, Inc.".
Gregoire, M., 2016. Foodservice organizations: A managerial and systems approach. Pearson.
Homburg, C., Schwemmle, M. and Kuehnl, C., 2015. New product design: Concept,
measurement, and consequences. Journal of Marketing. 79(3). pp.41-56.
Moreno, M. and et. al., 2016. A conceptual framework for circular design. Sustainability. 8(9).
p.937.
Morris, R., 2016. The fundamentals of product design. Bloomsbury Publishing.
Schuler, D. and Namioka, A., 2017. Participatory design: Principles and practices. CRC Press.
Sosa, M. E., Gargiulo, M. and Rowles, C., 2015. Can informal communication networks disrupt
coordination in new product development projects?. Organization Science. 26(4),
pp.1059-1078.
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