Menu Planning and Design: Principles, Requirements, and Profitability

MENU
DEVELOPMENT,
PLANING AND
DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Determine the principles of menu planning and design it to meet the needs to customers
and business............................................................................................................................1
P2. Determination of basic requirements which should be fulfilled to enhance the profit of
different menus.......................................................................................................................2
TASK 2............................................................................................................................................3
Covered in PPT.......................................................................................................................3
TASK 3............................................................................................................................................3
P5. Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability.............................................................................................................................3
P6. Develop a menu which meets the requirements of customers to increase the profitability..4
P7. Test and evaluate the produced plan................................................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning is a procedure which is useful in deciding about the dishes, meals, starters
and desserts. It also describe the plans which are developed and planned to serve their customers.
Its daily activities and schedules may create variations and complicate the process of menu
planning (Baiomy, Jones and Goode, 2019). While developing menu, it is important to analyse
the dietary needs of people as it helps in attracting more and more customers. There are some
factors which needs to be considered while planning a menu such as satisfaction of customers,
facilitating costing and pricing and reference by customer and management. In this report, Pasco
cafe is considered which is located at the busy area nearby railway station and office but now the
owner of cafe wants to develop new menu which helps them in attracting new market area and
helps in retaining old ones. This report is going to cover the assessment of menus which are
developed to match the needs and requirements of customers and it also consider it for meeting
the needs of business.
TASK 1
P1. Determine the principles of menu planning and design it to meet the needs to customers and
business
 Principles of menu planning:
These principles are useful in order to balance the qualities and varieties of dishes and
also consider their flavours. Menu is the method of communication which informs regarding the
offerings of restaurant and cafes (Gurinović and et. al., 2018). Some principles are as underneath:
 Sequence of food items is considered while developing menu, as it defines that
hospitality industry should maintain suitable sequence of food items in which food is
offered in menu. This sequence make menu more suitable and attractive in order to
enable guests and also take decisions regarding their food in easy manner.
 Detail description of food items are significant as it is useful in describing the included
ingredients in their offered dish and also give suitable choice which is useful in satisfying
the needs and requirements. Dishes are segregated in suitable manner in order to make menu more synchronized and
selection of desserts are made by which menu look more attractive and isolated which
provide suitable information regarding their offerings.
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