Menu Development, Planning and Design

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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