Menu Development, Planning and Design

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................1
LO 1.................................................................................................................................................1
P1 Principles of Menu Planning and Design to Meet Customer and Business Requirements....1
P2 Customer and Business Requirements Which Need To Be Fulfilled.....................................2
LO 2.................................................................................................................................................2
P3 Costing and Pricing Menus Key Considerations Which Needs To Be Taken.......................2
P4 Costing Price Menu................................................................................................................3
LO 3.................................................................................................................................................5
P5 Realistic Plan to Develop Menu.............................................................................................5
P6 Menu Which Meets Customers And Business Requirements................................................6
P7 Test and Evaluate....................................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Menu is a list of dishes which are present in a restaurant so that the customers find it
easier to make their choices. It is very important to have an attractive menu for restaurant so that
they can attract more customers. Pasco Cafe is situated in United Kingdom which wants to
develop its menu since they are shifting to a small high street. The location is going to be very
suitable for cafe because it will be situated between a railway station and offices in town.
The report is a study of principles which helps in developing menu of the cafe and
understanding the customers needs and wants so that the menu can be improved and be
profitable for cafe. Costing the products according to the customers in that area, having realistic
plans for themselves and how will the changes be tested in market so that Pasco cafe can get a
profit.
LO 1
P1 Principles of Menu Planning and Design to Meet Customer and Business Requirements
Menu planning is the process in which planning is done of the products one is going to
consume. It is important to have a planned menu so that the customers find it easy for assisting
themselves in the restaurant. Principles of planning and developing are size of food, flavours,
colour, texture, nutritional quality, balance, etc. There are four types of menu's which are static,
A La Carte, Du Jour and cycle menus. Static menu are those menus which are permanent in
nature and there are no changes in menu throughout the year. A La Carte menu are those menus
which are having prices of the produces mentioned in them. Du Jour Menu are those menus
which are special for the day or week of the place for the customers to try and find it easy to plan
as to what they should order. There are two objectives of restaurant while planning menu which
are satisfaction of customers and meeting needs of business goals and objectives.
 Nutritional Quality
While planning the menu it is very important to consider different nutritional products in
menu so that the customers can have variety in the products which they consume. All items
should not consist of the same nutritional values.
 Size of Food
1