Menu Development, Planning and Design

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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