Menu Planning and Design: Principles, Requirements, and Evaluation

This document discusses the principles and requirements of menu planning and design in the context of a cafe. It explores the importance of customer preferences and business requirements in maximizing profits. The document also covers menu engineering, feedback mechanisms, and key performance indicators. It provides a sample menu and discusses the process of testing and evaluating menus. Overall, it offers valuable insights into developing an effective menu plan.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Principles of menu planning and design in order to meet customer and business
requirements................................................................................................................................1
P2 Customers and business requirements to maximise profits for different menus...................2
TASK 2............................................................................................................................................3
COVERED IN PPT.....................................................................................................................3
TASK 3............................................................................................................................................3
P5 Realistic plan to develop a menu...........................................................................................3
P6 Produce menu.........................................................................................................................3
P7 Test and evaluate menu..........................................................................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning refers to the process of deciding what will eat for each meal and it
contains the food and beverages that are offered by the hospitality service providers to the
general public. As menu is considered as a tool that helps in communicating with customers and
suggesting them what are their offerings. It is essential for all kind of hospitality businesses like
hotels, restaurants etc. because it is used as a road map with which they analyse what dishes or
ingredients requires to be stored, equipments for food preparation as well as ordered foods by the
guest. Pasco Cafe is to be chosen for menu planning which is situated on a very busy street that
lies between the offices and railway station as well as they servers to many customers. Now the
owner of business would like to make new menu in order to attract some new customers so they
conduct appropriate market research. In this report, the principles of menu planning and the
business & customer requirements are discussed for meeting customers requirements.
Constraints of menu planning and development is also analysed for developing attractive menu.
Lastly, develop a realistic plan after considering costing and pricing menu.
TASK 1
P1 Principles of menu planning and design in order to meet customer and business requirements.
The menu is considered as an essential part of any restaurant, cafe or hotel that are used
by the owners of businesses in order to communicate with their guests and also helps in guiding
and controlling the organisations (Alexander, 2016). While the owner of Pasco Cafe planning
and developing its menu then they will require to follow some principles that helps in designing
attractive menu and gives satisfactory customers. Some of the principles are considered as
follows:
Proper sequencing: This type of principle is related with the appropriate sequences of all
the food items that are being added in the menu of Pasco cafe. This will make their menu more
attractive and clear which enables customers in order to decide their choices for ordered.
Clear and detailed description: It is associated with the varieties, ingredients and prices
of all dishes that are being added in their menu that helps customers for choosing their order
along with the varieties and value. This will help in satisfying customers requirements as well as
provides better experience of food and beverages.
1

Decorous listing: It is termed as a main principle of menu planning that are wholly based
on the making appropriate lists of all food items that are being provided by the Pasco Cafe. They
should be require to divided all types of items consequently for facilitating customers comfort at
a time of deciding orders and avoid the chances of confusion (Goodspeed, 2016). The list of food
is design wisely in accordance of the nature of items like warm, cold, starter, main course,
breakfast etc.
P2 Customers and business requirements to maximise profits for different menus.
In order to maximise profits Pasco Cafe need to be revise their menu in which they
contains those items which fulfils the needs of the customers as well as cafe (Lo, 2017). As both
have different needs which are needed to be examine by the Pasco Cafe before planning a new
menu that are discussed as below:
Customers requirements:
Customers are considered as a most important aspect for the cafe because they serves
their goods and services to the customers only and they have different needs which can be
analysed by the owner of Pasco Cafe in order to get maximum profits. Such are as follows:
Current taste and preferences: All items are offered as per the need and preferences of
people that are existing in the market. This will give better results as sales and revenue of the
company will be increased and customers foot falling within the cafe will also increased that
ultimately increase the profit of business (Sengupta, 2016).
Target market: This is the requirement of cafe is to examine as well as evaluate the
market conditions and on the basis of that target appropriate market or customers. So, Pasco Cafe
requires to realise entire market and sets their target market accordingly in order to serve them
along with the full potentials.
Business requirements:
All businesses are operates for getting maximum profitability for which they require to
attract large number of customers (Yusof, 2017). So that Pasco Cafe identifies their business
requirements for getting high profitability that are as follows:
Facilitates requisites equipments: Cafe have to examine the requirement of tools and
techniques for operating their business effectively that can be help in preparing food items and
supplying them in a satisfactory manner.
2

Trained employees: The cafe will organise some training and development programmes
for their staff members in order to increase their skills and knowledge. With the help of this
chef's or other workers will be able to provide better services to their customers and supply high
quality of food and services.
TASK 2
COVERED IN PPT.
TASK 3
P5 Realistic plan to develop a menu.
Development of menu is essential in an organisation or cafe that are required in order to
meet the customers as well as business requirements (Baiomy, 2019). The Pasco cafe develops
their menu effectively by considering several elements that helps in satisfying the customers
needs and earning high profits. Some of the requirements or determinants for developing an
effective plan must be reasoned by Pasco Cafe that are as follows:
Menu engineering: It means the analysis of popularity as well as profitability of a
specific menu that are associated with the attractiveness and uniqueness of that menu and food
items. Pasco Cafe will have to add some innovativeness and attractiveness in their menu that can
assist them to gain large number of customer attention along with the better customer experience
that leads customer retention or loyalty.
Appropriate use of skills: The Pasco Cafe must focus on the utilisation of skills as well
as resources appropriately because it helps in targeting their customers easily and may be the
over costs will be minimised in an effective way (Leib, 2018).
Organise functions or themes: The cafe meed to be develop their menu as per the
various choices of items and themes that will be organised as per the occasional demand. The
menu of Pasco Cafe have to be prepare in that manner with which all items will be serving as per
the demand of customers occasionally.
Legal formalities: While Pasco Cafe develop their menu in order to fulfil customers as
well as business demands they must need to be follow legal considerations as it is related to the
food preparation, serving etc. All works of cafe should be performed legally and not to harm
customers.
3

P6 Produce menu.
Pasco Cafe Menu
Starters
 Cheese balls
 Paneer Tikkas
 Portobello Redhead
£10
£8.5
£10.95
Food Items
 Ham Sandwich
 Cheese Sandwich
 Tuna Sandwich
 Veg. Lasagne
 Crisp
 Veg Burger
£10.95
£10.95
£11.95
£12.95
£14.95
£15.95
Beverages
 Tea
 Cafe Latte
 Cold Coffee
 Hot Chocolate
 Cappuccino
 Cafe Frappe
 Espresso
£5.95
£6.75
£6.95
£7.50
£6.75
£6.45
£6.95
P7 Test and evaluate menu.
Testing as well as evaluation of developed menu is required for the Pasco Cafe in order to
assess their all stages and elements for ascertaining that whether they have competitive position
or not within the market (Nemeschansky, 2019). For this, the cafe can use several ways that
4

helps in showing their competitiveness and their satisfactory customers. Some of these ways are
considered as follows:
Benchmarking: It is associated with the setting of performance standards as it is an
activity of processing the working standards for the purpose of achieving them within the certain
period of time. With the help of this method, Pasco Cafe can sets its sales units and create the
objective of high profitability accordingly.
Feedback mechanism: It is an effective way of gathering informations regarding the
likes, dislikes, demands, preferences etc. of customers (Pulley, 2018). With the help of feedback
mechanism the Pasco Cafe can collects, records as well as evaluate their menu as per the reviews
of customers and develop items and its prices in that manner with which customers can satisfied.
Key performance indicators: It can be used by the Pasco Cafe in order to test and
examine their menu by considering the sales units and values in comparison of prior sales. This
tool is considered as a evaluation method that is essential for daily operations and it ensures the
continued success of a business.
Update menus: Improvements in the present menu of Pasco cafe will be made as per the
customers feedbacks and provides foods and services as per the customer preferences. This will
help in getting good and bad reviews about the taste. Quality, price, services of the cafe that will
be needed to get improved timely (Huang, 2018).
CONCLUSION
It can be summarised form the above menu planning and development discussion that
cafe have to considers appropriate principles and determinants. This will help them for supplying
demanded foods and services and developing attractive menu that gives high customer
satisfaction along with the huge profitability. Both business and customers have different needs
that have to be examined by the owner of cafe adequately so that they will be able to supply
better quality and prices of food items on a diversified varieties. Also, considers all the elements
while planning or developing menu and testing with the evaluation also done for the better
results or feedbacks.
5

REFERENCES
Books & Journals
Alexander, E.R., 2016. There is no planning—only planning practices: Notes for spatial
planning theories. Planning Theory. 15(1). pp.91-103.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.
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.
Sengupta, U., Rauws, W.S. and de Roo, G., 2016. Planning and complexity: Engaging with
temporal dynamics, uncertainty and complex adaptive systems.
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.
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.
Leib, T. and et. al., 2018. Web-based menu design: A conjoint value analysis. International
Journal of Hospitality & Tourism Administration. 19(4). pp.361-373.
Nemeschansky, B., von der Heidt, T. and Kim, P.B., 2019. Customer-driven menu analysis
(CDMA): Capturing customer voice in menu management. International Journal of
Hospitality Management, p.102417.
Pulley, M. and Jensen, E., Relish Labs LLC, 2018. Meal-kit menu development system. U.S.
Patent Application 15/636,285.
Huang, K. L., Lin, H. and Lu, C. C., 2018, July. An Evaluation of User Experience of Web Main
Menu on Different Mobile Devices. InInternational Conference on Human Aspects of
IT for the Aged Population (pp. 235-251). Springer, Cham.
6