Menu Development, Planning and Design

This document discusses the principles of menu planning and design, customer and business requirements, and how to develop a menu that meets these requirements to maximize profit. It also covers menu testing and evaluation.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Principles of menu planning and design to meet customer and business requirements.......1
P2. Determine the customer and business requirements which require to be fulfilled to
increase profits............................................................................................................................2
TASK 2............................................................................................................................................3
Covered in to PPT.......................................................................................................................3
TASK 3............................................................................................................................................3
P5. Produce a realistic plan to develop a menu which meets customer and business
requirements................................................................................................................................3
P6. Produce a menu which meets customer and business requirements to maximise profit......4
P7. Test and evaluate the menu produced...................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning indicates to the activity of planning of food products that are offered by a
restaurant, hotel and cafe to it potential customers. It is an important way to ensure that the firm
offer healthy and nutritional food or meal to its guests with a range of options. For Menu
designing, decision is mostly taken within a group which includes team owner, management,
kitchen manager and cafe. This written document is based on Pasco cafe which is located on a
busy street between corporate offices and railway station. Now the owners of the cafe have
decided to design new menu to meet consumer needs and meet their expectations. Further, will
cdefine about development and evaluation of accomplishment of business requirements.
TASK 1
P1. Principles of menu planning and design to meet customer and business requirements
Principle of menu planning
Principles of menu planning consist balance, healthy qualities and several varieties that
involve flavours and dishes. The major principles of menu are described as under:
 At the time of designing menu, the management of Pasco should consider that dishes
must be clear including prices with quantity, so that customers can make accordingly as
per their interest and budget.
 Desert must be mention in menu in an attractive way and each single food item should be
listed that is offered by the cafe.
 Effective design menu leads the attention of the dinner regarding a specific item that
maximise the likelihood to those items which are ordered.
 At the time of designing menu, those items which are able to provide highest profit
should be mentioned on top as to average check required to pay the desire sales.
 The brief explanation of food items is important as to define the final products to make
better choice to fulfil the demands and necessities of organisation.
Testing and trialling of different kinds of menus
A la carte- It indicates to the menu within prices are placed differently. This kind of
menus are upscale in which prices are listed and also ordered separately. By creating this kind of
menu, Pasco cafe can classifies each things like Breakfast, Brunch, lunch, dinner etc.
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Table d'hote- It is a French word that means “the host's table” refer to the table which is
host by the person who host all the party. In Pasco cafe, the management require to create the
course of meal with choice of its potential clients and customers.
P2. Determine the customer and business requirements which require to be fulfilled to increase
profits
Now these days taste and preferences of people are changes so it is important and
compulsory to cafe and restaurant to consider for menu development. In current era, people are
people are more health conscious and they demanded heath and organic food. For this business
are also required skilled and talented employees who are able to fulfil customers needs. So these
are the reasons, business and restaurants should consider customers and business requirements.
Requirements of business
Organising training for workers- In Pasco cafe, the management of the company must
organise training and learning programs to its workforce so that the employees can develop and
increase their competencies and knowledge properly. It will help in treating guest in effective
way and offer services in better manner.
Market research- In Pasco cafe, the management of the company should make focus on
market research so that they can aware with needs, demands including taste & preferences of
customers. It will help the company to offer food products as per consumers need as well as
assist in increasing profit and market share of cafe.
Meet current laws- It is another important factor for the growth and development of the
business that the administration of Pasco cafe requires to follow all laws and legislations that are
devised by the government. It assists in reduce all threats and uncertainty and smooth
functioning of the business. This component also assures about the hygiene factor that instantly
develop the sales of cafe. For example, there are some rules that are formulated by government
that cafe and restaurant can not mentioned in their menu like energy drinks, sea food etc.
Requirements of consumers
In current era, there are several change occurred in technology and these kind of trends
influence menu choices. For example, some cafe and restaurant provide digital menu this affect
the menu choice.
Greeting service- When customer come in to restaurant and cafe, they must be welcomed
with impressive behaviour so that it creates good impression in consumer's minds. It is crucial
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for Pasco cafe that administration of enterprise should greet workforce regarding increase the
experiences of its customers.
Environment- Mostly, people go to cafe and restaurant to spend their quality time with
friends, familes and relatives. With this assistance, Pasco cafe should concern on ambience
which include proper clean environment, attractive decoration, good music, offer healthy and
better quality food and service. It will help in increasing profit and productivity of the company
and build an good image in food industry.
Food and drinks- Offering quality and nutritional food to customer is the most crucial
service that must consider by management of Pasco café while designing menus. The cafe,
restaurant must offer healthy and quality food and drink items to their target audiences. Because
it assist in developing profit and enhance consumer base.
TASK 2
Covered in to PPT
TASK 3
P5. Produce a realistic plan to develop a menu which meets customer and business requirements
At the time of designing a new menu, restaurant and cafe should analyse new component
that are able to meet the needs and demands of consumers. To reduce the level of competition in
current market, Pasco cafe should provide healthy and quality food products and services to
accomplish set goals and aims of the company. According to it, there are some components that
are explained as beneath:
Budget requirement- To create an effective plan, it is crucial for each cafe and restaurant
to make effective planning of budget to accomplish objectives in proper way. The finance
function of Pasco cafe must concentrate on budget and make efficacious use of resources to
satisfy the requirements of customers.
Meet legal needs- At the time of menu designing, organisation has to concentrate on
legal requirement and consider all the legislation and law to avoid and minimise any kind of risk
and threat that is available to current market place. In Pasco cafe, the management must assure
regarding laws and regulations and follow them for smooth functioning of the business. This
legal needs consist workforce wages, safety & security and quality of food items and services.
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Ingredients and items- The menu explain the brand and success so it can be critical for
Pasco cafe to select pure ingredients to develop purchasing power and identify the way to
minimise the waste (Leib and et. al., 2018). Cafe should be assure that which nutritional flavour
must be added to improve the quality of restaurant and food in amended way.
Selection of supplier- It is another important factor which can be consider by restaurant
and cafe at the time of menu planning be cause it is beneficial to develop and business
expansion. Pasco cafe, must find out supplier who can supply raw material timely so that
company can also offer product and services on time to customers. Therefore, it help the cafe to
develop in forms of quantity and vendor can offer ingredients and raw material as per season.
P6. Produce a menu which meets customer and business requirements to maximise profit
Everyday Menu:
Pasco Cafe
Food menu Beverages menu
 Tuna Sandwich
 Ham sandwich
 Salad
 Cheese sandwich
 Crisp
 Veg. Lasagne
 Veg Burger
£11.95
£10.95
£06.95
£10.95
£14.95
£12.95
£15.95
 Cappuccino
 Cafe Latte
 Espresso
 Hot Chocolate
 Tea
 Cafe frappé
 Cold Coffee
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£6.95
Conference Menu:
Pasco Cafe
Buffet Option
 Selecting different burgers and chips.............................£6.95 Choosing various sandwich and chips...........................£8.95
Option A Selecting of sandwich and open rolls, home made sausage rolls, and have wide variety
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of savouries..................................................................£13.00
Option B Cassoulet, Beef Bourguignon, chocolate souffle, Flamiche and Fresh mixed leaf
pork............................................................................£15.95.
Option C Fresh salad of mix vegetables, carved beef, Slice of Finest Pork Pie, Carved Gammon
Platter, Coleslaw Salad, Selection of Pickles & Savouries, Chinese Spare
Ribs..........................................................................£18.95
£ (per person)
P7. Test and evaluate the menu produced
When the menu is designed b y cafe and restaurant then it consist as the identity and face
of the firm. It is important to know about the popularity of the menu because it aid in maximising
profit and market share of organisation (Ottrey and Porter, 2016). There are several kind of tools
and techniques by which firm can find out the menu:
Customer feedback- Major motive behind taking response and feedback of customers is
to get information about the changes that are occurred in their needs and demands regarding
products. In Pasco cafe, the administration should concentrate to offer quality services that are
able to provide satisfaction to target audiences and covering large market share in effective way.
It is am important tool for organisation and modify the services to maximise sales. Administrator
should design an effective questionnaire towards consumer and take response constantly so that
the cafe can make change in menu to make it more attractive.
Key performance indicator- It is an effective tool which is beneficial to identify the
execution of cafe. It assist in find out information about profit and revenue of the company by
introducing new menu (Ozdemir and Caliskan, 2015). Administration of Pasco cafe must
determine the major area of development and make changes to maximise sales and develop
suitability of business model till long term.
CONCLUSION
From the above mentioned content. It has be concluded that designing menu, cafe need to
find out the demands and needs so that they can offer food items and services as per consumers
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requirements that are able to satisfy them. Moreover, they also create different type of menu to
get attention of customers. In addition to it, organisation has to develop legal need and
implement each law to attain desired aims and goals. Further, diverse component like taking
feedback and maintaining pricing plan of action in efficacious way, it will help Pasco in design
attractive menu. Apart form it, organisation has to think about the need of customer and business
to minimise competition in current marketplace.
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REFERENCES
Books & Journals
Bacon, L. and Krpan, D., 2018. (Not) Eating for the environment: The impact of restaurant menu
design on vegetarian food choice. Appetite. 125. pp.190-200.
Clemensen, J. and et. al., 2017. Participatory design methods in telemedicine research. Journal of
Telemedicine and Telecare. 23(9). pp.780-785.
Gottschall, R., Gultek, M. and Heroux, L., 2018. Similarities and Differences in US and
Canadian Restaurant Marketing Strategies: A Cross-Border Analysis of Menu
Offerings. Journal of Tourism and Hospitality Management. 6(1). pp.1-8.
Gregoire, M., 2016. Foodservice organizations: A managerial and systems approach. Pearson.
Kang, H. and Park, H. A., 2016. A mobile app for hypertension management based on clinical
practice guidelines: development and deployment. JMIR mHealth and uHealth. 4(1).
p.e12.
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.
Ottrey, E. and Porter, J., 2016. Hospital menu interventions: a systematic review of
research. International journal of health care quality assurance.
Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature. Journal of
Foodservice Business Research. 18(3). pp.189-206.
Rapoport, E., 2015. Globalising sustainable urbanism: the role of international
masterplanners. Area. 47(2). pp.110-115.
Yigitcanlar, T. and Kamruzzaman, M., 2015. Planning, development and management of
sustainable cities: A commentary from the guest editors.
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