Menu Development, Planning and Design

This report discusses the principles of menu planning and design, determining customer and business needs, producing a realistic plan, and testing and evaluating the menu. It also provides a sample menu for a cafe and highlights the importance of customer feedback in menu development.

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Examining the of principles of menu planning and design...............................................3
P2 Determining customer and business needs which are needed to be fulfilled for earning
maximum profits by range of menu.......................................................................................4
TASK 2............................................................................................................................................5
Covered in PPT.......................................................................................................................5
TASK 3............................................................................................................................................5
P5 Producing a realistic plan for meeting business and customer requirements....................5
P6 Produce a menu for meeting customer and business requirements...................................6
P7 Testing and evaluating the produced menu.......................................................................6
CONCLUSION ...............................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
Menu is defined as a tool which has all the food and beverages which an hospitality
service provider or restaurants and hotel offer to public. A menu in a hospitality sector is a
prime tool for communicating with guests, suggesting what is they sell and a kit which directs
and controls the organisation. Menu of any restaurant or hotel works as a road map through
which they identify what ingredients or raw material needs to be stored, required equipment for
producing food and ordered dishes by the guests (Lo, King and Mackenzie, 2017). This report is
based on scenario of Pasco cafe which is located in a very busy street between railway station
and offices. This proofs they serves to various customers. Therefore, number of peoples
preferences and tastes are needed to be considered by restaurant. In their report range of principle
which are considered while menu planning and designing are discussed in relation wit customer
satisfaction and profit maximisation. Moreover, constraints which are required to be considered
while menu planning are elaborated for developing an accurate menu. And at the end, a plan is
developed to produce a menu for fulfilling customer requirements and maximise profitability of
the restaurant.
TASK 1
P1 Examining the of principles of menu planning and design
Menu is one of the most important tool which is used by restaurant owners to
communicate with customers. It reflects the offerings of cafe along with the price in which they
are offering to customers. There are few principles which Pasco Cafe needs to consider while
planning and designing their menu. These principle will help hospitality consultant to develop
and appropriate menu for satisfying needs of range of visitors and earning huge profits. These
principles are highlighted below: Listing of dishes- The main principle which is affecting menu planning and designing
and considered while preparing the menu is the listing of food items which are offered
by the cafe. Offering should be bifurcated accordingly for providing comfort to guests
while deciding their orders and they do not get confused (Bordwell and Clark, 2017).
Food items can be divided according to their characteristics such as cold and warm dishes
or the lighter dishes are listed before the richer ones.

 Description of Dishes- Another principle which is considered is the description of dishes.
This principle states that the food items which cafe if offering should be described
properly in the menu for customers (Gurinović and et. al., 2018). This will enable them to
understand and make appropriate choices for making satisfying their needs and gaining
good experience. This description of dishes includes the ingredients which are used for
preparing a particular dish and how it is prepared.
 Sequence of food items- This principle reflects the needs for hospitality consultant of
cafe to maintain a sequence in food items which are being added in the menu. This
sequentially arranging the menu will make menu attractive and effective enabling guests
to decide their orders and food choices easily.
P2 Determining customer and business needs which are needed to be fulfilled for earning
maximum profits by range of menu
There are several needs of customers and business which is needed to be considered
while planning and designing a menu for the restaurant. Under this section these requirement are
determined and justifies for both customers and cafe.
Customer requirements:
The main asset of a hospitality service provider are the customers to whom restaurant is
serving and rendering their services. Therefore, it is important hospitality consultant of Pasco
Cafe to analyse their customers requirements, which are as follows: Customer tastes, needs and preference- The food which Pasco cafe is offering to people
has to be according to their needs and preferences. This will increase foot falling in cafe
and result in enhanced sales, increasing number of revenue will be generated and
accordingly profits are improved (Alexander, 2016). Organisation target market- Next requirement is to analyse and evaluate overall
marketplace and accordingly set their targets. The cafe needs to understand their market
needs, its requirement and set targets markets accordingly serve them with full potential.
 Current trends influence menu choices- Another, requirement which is needed to be
determined is the current trends and choices. This illustrate that menu has to be according
to the trends going on in market and what people is actually demanding.
Business requirements:

 Conduct training to staff- Pasco cafe will conduct training sessions for their employees
in order to increase expertise of staff. Through this the chef's and other staff members
will render best services to guests and prepare good quality food (Sengupta, Rauws and
de Roo, 2016). Meeting current legislation- Another, requirements of business is to comply with al
legislations and governmental policies which are introduced by political party of a
respective area. This will keep business safe from any kind of law suites and penalties.
 Provide equipment and facilities- Pasco cafe also have to analyse the needed equipments
and machinery for the restaurant to run. Theses equipments can be used for preparing
food and conducting other activities in cafe.
TASK 2
Covered in PPT
TASK 3
P5 Producing a realistic plan for meeting business and customer requirements
Menu development is a crucial and a very important task which is undertaken by every
restaurant and cafe or hotels. Pasco cafe is also, developing their menu for which they have to
consider various elements in order to fulfil their and customers needs in an appropriate manner.
These factors are elaborated in this section which as a plan by which an appropriate and effective
can be produced. These elements are as under: Customer base preferences- Every restaurant offer various number of goods to their
targeted customers. While planning the menu and developing it Pasco Cafe has to keep in
mind the preferences of individuals. Nowadays, due to changing trends and market
people are becoming more health conscious and demand healthy food. This component
needs to be consider while planning and designing their menus (Saaty and De Paola,
2017). Different types of functions- The menu designs, choice and number of food items will be
according to the occasion. Every hotel and restaurant have to design number of menus for
various number of occasion. Each menu will specifically holds those food items and
beverages according to the occasion in which they are serving (Silva, 2016).

 Menu engineering- It is a study of menu profitability and popularity, relating with the
level of attractiveness of a menu, basically about its items. The restaurant or hotel will
have to add such attractive and innovative food items in their menu which can help them
to attract new customers and retain existing customer base.
P6 Produce a menu for meeting customer and business requirements
Every day menu
Pasco Cafe
Beverages:
 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
Food 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
P7 Testing and evaluating the produced menu
Once menu is produced and introduced in restaurant it is compulsory to evaluate it in
order to know about its effectiveness and benefits it is bringing to the cafe. There are number of
ways through which a menu can be evaluated and tested, for making improvements in it and
making it most effective. These methods are explained below:

 Key Performance Indicators (KPIs) is a method of evaluating the performance and
measuring it in accordance with the company's objectives and the activities in which
entity is involved. In case of hospitality service provider Pasco Cafe can make use of
KPI's and develop them according to their sales units and for valuing the increase in their
sales numbers (Goodspeed, 2016). Benchmarks for success- This refers to setting performance standards according to a
particular base. Benchmarking is a process of developing working standards in order to
attain them in specified period or time limit. Through benchmarking Pasco cafe can set
their sales units number and accordingly develop profit objectives. Systems for collecting, recording and evaluating feedback on menus- Feedback is an
effective form of collecting information about the customers, their likings, preferences
and demands. Through taking menu feedback Pasco cafe can get an idea about what more
they need to add in their menu and how satisfied guests are with their pricing policy.
 Updating menus in line with customer feedback- Main reason behind collecting
feedback is for making improvements and changes in menu and operations accordingly
for rendering best services to people and satisfying their needs (Yusof and Noah, 2017).
Through feedback which are gathered by Pasco cafe, hospitality consultant will have to
make changes and alterations for serving best quality demanded food to guests.
CONCLUSION
Through above assignment, it is concluded that while developing and designing a menu
restaurant, cafe and hotels have to keep track of various elements and principles. These principle
and factors will enable them to work appropriately and produce an effective menu for their
hospitality venture. The restaurants have to develop different menus for separate occasions and
for fulfilling needs or unique customers. The menus which are designed by the cafe will have to
be in accordance with the requirements of business and their targeted customer market. After
doing so and considering all factor while developing menu at the end cafe will evaluate its
effectiveness and benefits it providing to people. Menu testing and evaluation will be done
through the help of setting KPI's and benchmarks also customer feedbacks can be a very positive
tool for evaluation of the menu.

REFERENCES
Books and Journals
Alexander, E.R., 2016. There is no planning—only planning practices: Notes for spatial
planning theories. Planning Theory. 15(1). pp.91-103.
Bordwell, D.T. and Clark, C.H., 2017. Lesson plan menu. Teaching Social Studies: A Methods
Book for Methods Teachers, p.67.
Goodspeed, R., 2016. Sketching and learning: A planning support system field
study. Environment and Planning B: Planning and Design. 43(3). pp.444-463.
Gurinović, M and et. al., 2018. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food chemistry. 238. pp.186-194.
Lo, A., King, B. and Mackenzie, M., 2017. Restaurant customers’ attitude toward sustainability
and nutritional menu labels. Journal of Hospitality Marketing & Management. 26(8).
pp.846-867.
Saaty, T.L. and De Paola, P., 2017. Rethinking design and urban planning for the cities of the
future. Buildings. 7(3). p.76.
Sengupta, U., Rauws, W.S. and de Roo, G., 2016. Planning and complexity: Engaging with
temporal dynamics, uncertainty and complex adaptive systems.
Silva, P., 2016. Tactical urbanism: Towards an evolutionary cities’ approach?. Environment and
Planning B: Planning and design. 43(6). pp.1040-1051.
Yusof, N.M. and Noah, S.A.M., 2017, November. Semantically Enhanced Case Adaptation for
Dietary Menu Recommendation of Diabetic Patients. In Joint International Semantic
Technology Conference (pp. 318-333). Springer, Cham.
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