Menu Development, Planning and Design

This report discusses the principles of menu planning and design, and provides a realistic plan for developing a menu that meets the needs of customers and enhances profitability. It covers the basic requirements for increasing profit, such as current trends and customer preferences, as well as the steps to test and evaluate the menu plan. The report also explores different menu types and principles, and highlights the importance of resource utilization and legal compliance in menu development.

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION ..........................................................................................................................1
TASK 1............................................................................................................................................1
P1Determine 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
P3&P4 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 profitability4
P7 Test and evaluate the produced plan.................................................................................4
CONCLUSION ...............................................................................................................................5
REFERENCES ...............................................................................................................................6

INTRODUCTION
Menu is a tool or a document by which a restaurant, cafe or a hotel communicate with its
customers and guests visiting their place for enjoying their services. Menu development,
planning and designing all are essential and very complicated tasks which are performed by
managers. In a menu all the items of food and beverages which restaurant serves to people
according to different seasons are present (Heymans and et. al., 2019). This report is developed
for Pesco Cafe which is located in between busy locations such as a railway station, offices and
few construction sites. Few principles are considered while preparation and planning of menu
keeping the needs of customers on top. Costing and pricing of menu is a crucial area and some of
its constraints are evaluated in order to develop a budgeted menu. At the end, a plan id made
considering the profitability of cafe and accordingly a menu is designed.
TASK 1
P1Determine the principles of menu planning and design it to meet the needs to customers and
business
Menu is one element which gives the first impression of the hospitality service provider
to the visitor. Therefore, it is considered as the most important tool, it has to be attractive
rendering utmost impression of the place and services provided (Sun and Chiou, 2019). There are
number of food service providers, such as restaurants, hotels, cafes etc. and they have different
types of menu. These menus are prepared according to the occasion and the policies. Pesco Cafe
can choose their menu type from the suggested options below:
Types of menu Table d'hôte- This is a French phrase which means Hosts table, it is a style of menu
planning for restaurants and cafes. Table d'hôte menu has number of food items which
are already fixed with their prices.
 À la carte- This menu is the most commonly used menu type and very famous in
hospitality industry. À la carte is also a French word which means “According to the
card or Customer Order” (Asaad, Khalifa and Abd Elrahman, 2019). It offers wider
choice to the guests allowing them to order their preferred food and beverages.
Principles of Menu planning and design
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 Order of dishes- The dishes that is food and beverages which are being added in the
menu should be in a proper order. The hot and cold dishes should be separated, also the
food and beverages should be shown in different segment. This will make the menu
attractive, provide ease and comfort to people while choosing their order and increase the
effectiveness of the menu.
 Attractiveness- Menu as discussed above is the primary tool which is used in order to
develop a interactions with consumers. Therefore, this creates the need for cafes,
restaurants or hotels to make their menu attractive by using different means. It will give
them a chance to have huge impression on the individuals and accordingly to transform
them into potential regular visitors by fulfilling their needs and desires (Hernández-
Callejo, 2019).
These are few principles which managers of Pesco Cafe needs to keep in mind while developing,
planning and designing menu for attracting new customers along with retaining the old one's.
These principles will help them to make their menu according to the needs of cafe and make it
flexible enough for serving different segments of customers.
P2 Determination of basic requirements which should be fulfilled to enhance the profit of
different menus
Menus which are being planned by the managers of Pesco cafe are affected by several
factors and these will affect the business. Therefore, menu should be made in accordance with
fulfilling all the requirements of both customers and business, in order to satisfy the needs of
both the parties rendering them all motives.
Customers requirements Current Trends- Research should be conducted by the manager of Pesco Cafe for
knowing the current needs and desires of individuals and specially their targeted market
segment. This research will help in menu planning and designing and making it most
effective as all those items will be served by cafe are most in demand and preferred by
people (Smith and et. al., 2019).
 Meeting customer taste and preferences- As being a part of hospitality industry it is the
obligation of Pesco Cafe to give utmost priority to the needs and desires of consumers.
The taste and preferences of people and their targeted group and their satisfaction is the
main motive of cafe as it will only keep the cafe in running and make it a success.
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Therefore, the new menu should be designed and developed according to the choice of
people for which are most preferred by them.
Business requirements Organise training for staff- Pesco Cafe is designing menu for attracting new people
which implies that new food items will be included in the menu. The business
requirements her which is needed to be fulfilled is training staff. The employees needs to
be prepared and need knowledge about how to make new food items added in the menu,
how to serve it to customers and especially about what it is exactly is which will help
them in briefing the customers. Therefore, it is required that employees either new or old
needs to be trained (Huang and Wey, 2019).
 Offer desired facilities- Employees are the most important assets of every company and
same is with Pesco Cafe they need to keep the staff satisfied and happy. This is possible
by giving them desired facilities, which will encourage them to be most effective and
perform with their best potential.
TASK 2
P3&P4 Covered in PPT
TASK 3
P5 Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability
Menu is developed but before that planning is done for making it most effective, by
considering all constraints, determining all needs of customers and business and bye having a
appropriate budget. There are few factors which are highlighted in a realistic menu developing
plan and these are as follows: Maximising the use of resources and skills- The resources which are with Pesco Cafe
are the main asset and they need to be utilized effectively and potentially in order make
the best out of it and maximize profits. Pesco managers needs to allocate all resource in
place where they are most effective and gives company utmost profits (Jones, 2019).
 Legal requirements- The legal laws and regulations which are issued by government for
smooth running if economy and effective functioning of industry are required to be
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considered. Pasco cafe owners has to develop their policies and operation function
according to these laws and keeping it away form any penalties and leage charges.
P6 Develop a menu which meets the requirements of customers to increase the profitability
EVERYDAY MENU
Pasco Cafe
Food Menu Beverages Menu
 Ham Sandwich................ £10.95
 Tuna Sandwich............... £11.95
 Salad............................... £06.95
 Cheese Sandwich........... £10.95
 Crisps.......................... £14.95
 Veg. Lasagne.............. £12.95
 Veg Burger................. £15.95
 Cappuccino..................... £6.75
 Cafe Latte....................... £6.75
 Espresso.......................... £6.95
 Hot Chocolate................. £7.50
 Tea................................ £5.95
 Cafe frappé................... £6.45
 Cold Coffee.................. £6.95
P7 Test and evaluate the produced plan
Evaluation needs to be done of the menu developed for knowing its effectiveness, its
productivity and profitability. Pesco Cafe has developed a menu for new customers and now it is
needed to be evaluated. For which few actions are described below: Key Performance Indicators (KPI's)- It is a evaluation technique in which utilized for
evaluating the performances of individual operations of company and functions. Pesoc
Cafe owners can make use of it for analysing their revenue units before and after
implementing new menu (Baiomy, Jones and Goode, 2019). This will help them to know
the increase or decrease in their sales after applying new menu and get the percentage
figures of efficiency of the new menu.
 Collecting feedbacks- It is a source of collecting data from external or internal
environment. Pesco Cafe manager can take feedbacks from their existing guests about the
new menu and if they need any changes in it. Also, new people who are attracted can be
asked about how much satisfied they are by the services of Pesco Cafe.
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CONCLUSION
The above assessment concludes that menu developing, planning and designing is on eof
the most essential and difficult task of a hospitality service provider. The managers of cafe,
restaurant or hotels needs to undertake sever actions and consider all constraints while preparing
a menu for the business. The menu has to be attractive, developed according to all requirements
of business and consumers. Also, the menu development principles enable managers to work on
the menu in most effective and efficient manner.
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REFERENCES
Books and Journals
Asaad, M., Khalifa, M. and Abd Elrahman, A. S., 2019. Bridging the Gap Between Theory and
Practice in the Urban Design Process: Towards a Multi-disciplinary Approach. The
Academic Research Community publication. 3(1). pp.115-135.
Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Hernández-Callejo, L., 2019. A Comprehensive Review of Operation and Control, Maintenance
and Lifespan Management, Grid Planning and Design, and Metering in Smart
Grids. Energies. 12(9). p.1630.
Heymans, A. and et. al., 2019. Ecological Urban Planning and Design: A Systematic Literature
Review. Sustainability. 11(13). p.3723.
Huang, W. and Wey, W. M., 2019. Green Urbanism Embedded in TOD for Urban Built
Environment Planning and Design. Sustainability. 11(19). p.5293.
Jones, P., 2019. The Case for Inclusion of International Planning Studios in Contemporary
Urban Planning Pedagogy. Sustainability. 11(15). p.4174.
Smith, J. K. and et. al., 2019, November. An Eye-Tracking Analysis of a Restaurant Menu.
In Proceedings of the Human Factors and Ergonomics Society Annual Meeting (Vol.
63, No. 1, pp. 1522-1526). Sage CA: Los Angeles, CA: SAGE Publications.
Sun, C. J. and Chiou, S. C., 2019. The Comparison of Campus Planning Development at the
Initial Stage of School Establishment: A Study of the Two Newly Instituted Private
Universities of Science and Technology in Taiwan. Sustainability. 11(6). p.1525.
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