Menu Development, Planning and Design

This document discusses the principles of menu planning and design, customer and business requirements, and provides a realistic plan to develop a menu that maximizes profitability. It includes sample menus and evaluation methods.

Menu Development,
Planning
and
design
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INTRODUCTION
Menu planning is considered as procedure of deciding what restaurant, cafe or hotel will
offer for each meal this will include main course or dishes, side dishes or starter and desserts
(Bacon and Krpan, 2018). Cafe taken for this report is Pasco Cafe which is located at the busy
high street among railway station and office. Now respective cafe owner want to design new
menu so that they can attract new customers and retain old or existing one for long time. Topics
included in report are evaluation of menus which are planned and designed for meeting
customers as well as business requirement and it will also include development as well as
evaluation of menu for meeting customer and business requirement.
TASK 1
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus
Principles of menu planning:
There are several principles which Pasco Cafe need to considered while developing their
menu so that they can retain existing customers and attract new one, from which some are
mentioned below:-
 Respective cafe need to list their cold and warm dishes separately at menu.
 They also need to mentioned main course, sea food, soup, appetizer separately.
 Cafe need to mentioned their dishes in simple as well as clear manner without being so
much flowery.
 Pasco Cafe need to list their lighter dishes before the richer one.
Trialling and testing different types of menus: À la carte: It refer to that menu which are separately priced item at menu. According to
this respective hotel need to make À la carte menu for breakfast, lunch, snacks and
dinners as that will help in attracting all types of customers at huge ratio (Baiomy, Jones
and Goode, 2019).
 Table d’hôte: It is also known as Prix fixe. According to this menu Pasco Cafe need to
set or design multi-course meals along with few or less choice and for that customer will
get charged specific total price.
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Menu Planning constraints: There are several constraints which are required while planning a
menu. Similarly in case of Pasco Cafe, constraints which they ned to considered are availability
of equipments and ingredients, type of target market, staff skills, facility design and many more.
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus
Customer requirements: Current trends influence menu choices: For Pasco Cafe it is essential to conduct market
analyse and determine current trends so that they can develop menu accordingly as that
will help in attracting customers (Liu and Long, 2016). Customer tastes, needs and preference: Respective cafe also need to develop food or
dish according to their customers tastes, preference and need as that will help in
increasing sales.
 Organisation target market: Cafe also need to determined their target market so that they
can develop menu accordingly as well as it will also help ensuring sales and profitability.
Business requirements: Conduct training to staff: Pasco Cafe also need to provide training session to their staffs
so that they can make attractive and tasty dishes which like by customers as that increase
sales and profitability. Provide equipment and facilities: Respective cafe also need to ensure that their staffs,
chef and other members get proper equipments as well as facilities so that work can be
performed properly.
 Meeting current legislation: Pasco Cafe need to consider each and every legislation such
as dietary considerations and health, safety and hygiene requirements and many more as
that will ensure health as well as safety of customers (Love and et. al., 2015). This will
increase their sales, goodwill and profitability.
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TASK 2
Covered in PPT
TASK 3
P5 Produce a realistic plan to develop a menu which meets customer and business requirements
to maximise profitability for a chosen organisation
While develop a new menu Pasco Cafe need to considered several factors so that they can
meet customer as well as business requirement properly and that will also help them in
increasing profit, from that some factors are given below:- Menu balance, creativity and imagination: It is essential for a restaurant, cafe or hotel to
always make their menu attractive so that customer get encouraged to offer dishes. In
respect of Pasco Cafe they may use attractive pictures of food, set attractive food name
with charismatic fount style (Ozdemir and Caliskan, 2015). This is so because it will help
them in attracting customers and increasing sales which increase profitability and fulfil
customer and business requirement. Legal requirements: According to this every company need to set their business
operations and functions according to their legal requirements. In respect of respective
cafe they need to considered several legal requirements related to health and safety in
order to ensure customer and worker safety.
 Menu according to different types of functions: In respect of this every hotel, cafe and
restaurant need to develop different menu according to different function as that will help
in attracting more customers (Rapoport, 2015). In respect of Pasco Cafe they also need to
develop various menus such as normal day, conference based menu, fine dining menu,
wedding menu and many more.
P6 Produce a menu which meets customer and business requirements to maximise profitability
fora chosen organisation
Every day menu
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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
Conference menu
Pasco Cafe
Buffet Options
£ per person
 Selection of sandwich and home-made hand cut chips..........................£6.95
 Selection of Panini's and home-made hand cut chips............................£8.95
Option A
 Selection of Sandwiches and open rolls, Park Pie, Assorted Quiches, Home-made
Sausage Rolls, selection of savouries........................................................................£13.00
Option B
 Basket of Plain Petit rolls, Carved Beef Platter, Selection of sandwich fillings,
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Marinated Chicken Drumsticks, Slice of Finest Pork Pie, Assorted Canapes, Scotch egg,
Fresh mixed leaf salad.............................................................................................£15.95
Option C
 Basket of Plain Petit rolls, Carved Beef Platter,Fresh mixed leaf salad, Slice of Finest
Pork Pie, Coleslaw Salad, Chinese Spare Ribs, Carved Gammon Platter, Selection of
Pickles & Savouries, Marinated Chicken Drumsticks.............................................£18.95
P7 Test and evaluate the menu produced
There are several methods through which cafe, restaurant or hotel can evaluate or test
their menu, from which some are mentioned below in respect of Pasco Cafe:- Key Performance Indicators (KPIs): It is a method which is used by a company in order
to measure their performance in which they are engaged (Saaty and De Paola, 2017). In
respect of Pasco Cafe, by developing KPI they able to know that how much sales they
increased through new menu. Benchmarks: According to this method respective cafe will set particular standard which
they want to earn in particular time period. Such as they will estimate the sales as well as
profit ratio which they want to earn from new menu in specific period of time. Systems for collecting, recording and evaluating feedback: In respect of this evaluation
method respective cafe will gather feedbacks from customers and evaluate their view
point related to the new menu.
 Updating menus according to customer feedback: In respect of this test and evaluation
method Pasco Cafe will develop or modify old menu according to the feedbacks as well
as suggestions of customers (Straatsma and Kleinhans, 2017). This is so because that will
help in attracting new customers and retaining old one.
CONCLUSION
By evaluating above mentioned points it can be summarise that while developing a menu
a cafe, restaurant or hotel need to consider several factors and principles so that they can ensure
that customers are getting proper foods and drinks. They also need to design different menu
according to requirement such as À la carte and Table d’hôte. Firm also need to consider
different factors which help them in increasing profit such as Customer requirements and
Business requirements. Moreover there are several factors which are necessary to consider while
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developing a new menu such as develop creativity menu, adopt legal requirement, develop menu
according to function and so on. This is so because that will help in increasing sales and fulfilling
business and customers requirement. Along with this there are several method through which
cafe can test and evaluate their menu such as setting KPI, benchmarks, taking feedback, develop
menu according to feedback and so on.
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