Menu Development, Planning and Design

This document discusses menu development, planning, and design in the food sector. It examines the principles of menu planning and design to meet customer and business requirements. It also explores different menu types, menu planning constraints, and the process of determining customer and business requirements. The document provides a realistic plan to develop a menu that maximizes organization profitability and includes a sample menu for a routine and a birthday party. Finally, it discusses the testing and evaluation of the menu produced.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1: Examine principles of menu planning and design to meet customer as well as business
requirement..................................................................................................................................3
P2: Determine customer and business requirement ....................................................................4
TASK 2 ...........................................................................................................................................6
Covered in PPT............................................................................................................................6
TASK 3............................................................................................................................................6
P5: Produce realistic plan to develop menu which meets customer and business requirement to
maximise organisation profitability.............................................................................................6
P6: Produce a menu which meets customer and business requirement to maximise profitability
for an organisation.......................................................................................................................7
P7: Test and evaluate the menu produced....................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES .............................................................................................................................10

INTRODUCTION
Menu development, planning and design is a core functioning performed by food sector
that represent optimum presentation of recipes which is conducted by restaurant, cafe and hotel
to gain success (Ahn and et.al., 2018). The significant representation of dishes usually initiate
customer to take actions and accordingly place order among starter, main course, side dishes as
well as desserts. To better define the topic Pasco Cafe has been selected which is a small cafe
located in busy street of railway station as well as offices whose regular customer are local
builder's merchant. The owner of company with the assistance of hospitality consultant takes
decision to revise its menu in order to attract potential customer as well. This report cover topics
like investigation of ways by which menus are planned and designed to accommodate customer's
requirement. Determine the process to cost and price menu. Further, develop menus to meet
customer and business requirement.
TASK 1
P1: Examine principles of menu planning and design to meet customer as well as business
requirement
Menu planning is designed to determine what an individual can have in their meal and
accordingly schedule the variations for better menu planning processes. The owner of cafe needs
to understand preferences of customers as well as accordingly design and update its menu.
Certain principles associated with designing menu planning to cater cater and business
requirement are determined below:
Principles
The principles of menu planning can help Pasco Cafe to design their menu and classify
food and beverages effectively. This not only retain existing customer but attract potential ones
as well.
 Pasco cafe needs to emphasize on varieties which can maintain loyalty of existing
customer and appeal the interest of potential customer as well. So all beverages on the
basis of their proprieties like cold and warm needs to be classified separately.
 Add contrast is the other principle that help to present the beverages in a pleasant
combination that can be designed based on appropriate shape and size (Alexander, 2016).

 All dishes and snacks offered by company needs to mentioned in sequential manner
like lighter dishes needs to be placed before richer ones. Also focus needs to be given
enhance the use of flavour, texture as well as method of preparation (Yusof and Noah,
2017).
Trialling and testing different types of menus
À la carte: This type of menu comprises of different sections like breakfast, lunch,
evening snacks as well as dinner based on which meals are classified. The prices of meal are
separately charged due to which it attract enormous customers at different hours to fulfil their
requirement. Along with that business requirement are covered by serving wide ratio of customer
at a time.
Du jour: It involve special menu whose dishes are served on the special occasion. To
make it more appealing Pasco cafe can lower down the prices of commodities that attract wide
range of customer which is profitable for business. Even the customer's requirement are
effectively met as they can leverage special dishes at reasonable prices.
Table d’hôte: This type of menu involve few cuisines that are offered to guest at set
prices which satisfy their requirement. Application of this menu type can help Pasco Cafe to
charge desirable price of the dishes and beverages even if full amount is not consumed properly.
Thus, it leads to low food wastage because of few number of choices which is advantageous for
business (Baiomy and Jones, 2016).
Menu planning constraints
Menu planning within Pasco Cafe required immense amount of time and research work
due to existence of constraint like changing preferences of customer, attract people of different
age group, seasonality of business, skill of staff, availability of equipment, expenditure on
training etc.
P2: Determine customer and business requirement
Customer requirements
Current trend influences menu choices: The internal staff of Pasco Cafe needs to remain
updated in terms to analyse change in customer behaviour. This constantly help business to plan
or develop the menu which leads to increase in customer engagement as by overviewing menu
customer take decision to place order.

Organisation target market: The main objective of Pasco cafe is to attract new customer
for which it needs to focus on analysing customer requirement in terms to effective design and
plan out menu. This ensure increase in customer base as well as profitability.
Importance of catering the need, taste and preferences of customer: It is prominent for
the cafe to analyse changing requirement and desire of customer. Accordingly, the owner add
flavours and new product in existing product line to meet up changing expectation of customer.
So based on the changing customer and business requirement the company can effectively design
menu.
Business requirement
Training requirement: Training enrich skill and knowledge of internal stakeholders
which leads to better preparation of dishes and placing order at table. This is profitable for Pasco
Cafe to plan and design menu. Along with that allocation of training session also assist in better
equipment handling by chefs (Leib and et.al., 2018). Like, use of thermometer helps in placing
hot coffee at right temperature.
Legislation: Food and beverage sector involve certain health and safety indicator that
needs to be abide by Pasco Cafe to maintain hygiene requirement to improve goodwill and sales
of company.
Business plan: Business planning comprises of an objective like increase in quality and
sales of offering that involves building up of innovative strategy and effective designing of menu
used to attain the future growth as well as development.
Conclusion: Therefore, it has been determined that the restaurant needs to remain
updated its menu on the basis of prevailing customer and business requirement. All the changing
trend needs to be successfully meet out after brining affirmative alterations in working process.
Recommendations: Pasco Cafe should take constructive feedback from their loyal
customer and after a certain period of time need to add flavour and variant in their menu. Thus,
adequate time and research should be conducted to plan out and design menu to fulfil the
business requirement that is to gain long term profitability (Saaty and De Paola, 2017).

TASK 2
Covered in PPT
TASK 3
P5: Produce realistic plan to develop menu which meets customer and business requirement to
maximise organisation profitability
Menu needs to be developed after examining various factor that are associated to cater
the requirement of both customer as well as business (Lennon, Douglas and Scott, 2017). There
are certain factors which needs to be overview while planning, designing and updating the menu
due to change in preferences of customer and while adding seasonal dishes. Pasco Cafe based on
this can effectively increase the productivity and profitability of business.
Menu balance, creativity and imagination: Generally customer place the order of food
and dishes before examining food outlet's menu (Rauws and De Roo, 2016). This makes it
crucial for the manager of Pasco cafe to invest their time and money in designing the menu. As it
can appeal the interest of customer and instigate them to take quick action. The menu of Pasco
cafe involves pictures of dishes and beverages to encourage customer in terms to place order.
This is profitable for business as it help to enrich profitability margin by successfully
accommodating guest's requirement.
Fulfil legal requirements: It is core responsibility of entity to render legal requirement
in terms to safeguard health and safety of customers. This helps to retain the loyalty of external
stakeholder due to which customers less likely prefer to shift other alternative options. Further, it
leads to maximize the predetermined profitability of Pasco cafe.
Design menu based on functions: The hotel and restaurant organise various events
where only one menu cannot work because it may not meet the requirement of particular
occasion. Herein, Pasco cafe promote different menu to carry out diverse functions like
organising birthday party, conferences, fine dining and so on. This effectively meet the
requirement of particular function as well as help cafe to widen its profitably (Limon-Miro,
Lopez-Teros and Astiazaran-Garcia, 2017).
Business plan
Steps Activities

Step 1 Initially, all the product and services offered by company are listed in
menu.
Step 2 Within this stage the difficult items which involve huge time are
eliminated from list.
Step 3 All the remaining items are listed to attain the purpose of operations.
Step 4 Performance measuring indicators like KPI is used to enhance the
performance and attain the desirable requirements of customer.
Step 5 Essential indicators like prices and promotion strategies are formulated
to accommodate business requirements. The manager at this stage find
solution of the problem like lack of staff and maintain trust of customer.
For which effective recruitment process is conducted to cover up the gap
(Liu and Long, 2016).
P6: Produce a menu which meets customer and business requirement to maximise profitability
for an organisation
Routine menu
Pasco Cafe
Beverages:
 Cafe Latte.............................................................................£6.75
 Cold Coffee ….....................................................................£6.75
 Espresso................................................................................£6.95
 Tea …...................................................................................£7.50
 Cafe frappé...........................................................................£5.95
 Hot Chocolate …......................................................…........£6.45
 Cappuccino...........................................................................£6.95
Food Menu
 Tuna Sandwich.…...............................................................£10.95

 Veg. Lasagne.......................................................................£11.95
 Ham Sandwich....................................................................£6.95
 Veg Burger..........................................................................£10.95
 Crisps...................................................................................£14.95
 Salad....................................................................................£12.95
 Cheese Sandwich.................................................................£15.95
Birthday party menu
Pasco Cafe
Buffet options exclusively designed for parties (£ per person )
Options
 Selection amongst cheese grill or veg garlic sandwich and French fries..........................
£4.95
 Selection of any two rolls, Sausage, Soup, Scotch egg............................£10.95
 Carved Beef Platter, Park Pie, Selection of pizza toppings, Sausage Rolls, Marinated
Chicken Drumsticks, Fresh mixed leaf
salad.............................................................................................£14.95
 Selection of any beverage, Plain Petit rolls, Assorted Canapes, Assorted Quiches, Fresh
mixed leaf salad, Coleslaw Salad, Slice of Finest Pork Pie, Carved Gammon Platter,
Chinese Spare Ribs, Slice of Finest Pork Pie.............................................£19.95
P7: Test and evaluate the menu produced
Key performance indicator: KPI is the performance indicator as in context of Pasco if
target sales is reached by Pasco with the help of their menu it can be said that KPI is helpful to
them (Lo, King and Mackenzie, 2017). This can be used by Pasco to evaluate their menu in

comparison of sale value with previous sales. This is a method considered as a method of
assessment that is required for regular functions and to assure business success.
Benchmarking: It relates to setting standard of performance as a measurement of quality
in comparison of the best company in restaurant industry with the goal to achieve them within a
specified duration of time. By using this method, Pasco cafe may set their sales units target and
accomplish goal of earning high profits.
Update menus: Amendments in current menu of Pasco cafe will be introduced as
according to the feedbacks provided by the customers. They may enhance their food quality and
customer services by giving priority to customers preferences. This will assist Pasco cafe in
analysing perception of customer about taste of their food, price of food and provided services
and any alterations in them.
Evaluation of feedbacks: This is a helpful way of getting information about demand, likes
and dislikes of customers. By the help of feedback it it easier to for Pasco cafe to find areas of
improvements and developments (Rajamani and Punna, 2020).
CONCLUSION
From the above project is is to be inferred that planning of menu, developing and
redesigning were the core activities carried out by the organisation during its planning for
redesigning of menu. There are different category of menu such as À la carte Table d’hôte. An
effective menu is helpful in attracting customers so that sales can be enhanced and profit can be
earned. There are some principles which are required to be followed at the time of preparation of
menu such as variety, balance and truthfulness. Further there are several cost which needs to be
taken into account while preparing menu such as energy cost and staffing cost. At last KPI,
Benchmarking could be used to evaluate the effectiveness of redesigned menu in context of
sales.

REFERENCES
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