Menu Development, Planning and Design

This report discusses the principles of menu planning and design in the context of Pasco Cafe. It explores the requirements of customers and business to maximize profits for different menus. The report also covers the development of a realistic menu plan and the monitoring, evaluation, and testing of the menu. Get study material and solved assignments on menu development at Desklib.

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 to meet with requirements of customers........................................................4
P7 Monitor, evaluate and test of menu........................................................................................4
CONCLUSION ...............................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning can be defined as the process of deciding what restaurant offers, process
and deliver to its customers in food and beverage section. Menu planning is an essential task or
part of hospitality industry that offer food services and products in society. The main role of
menu is to work as a communication tool which helps to deal with customers by demonstrating
restaurant offerings. This is also important for hospitality companies such as hotels and
restaurant to design an attractive menu as it is used like a road map to analyse what dishes are
offered by organisation along with brief information of important ingredients. This report is
written from point view of Pasco cafe which design menu for satisfying and fulfil needs of line
its regular customers (Bossavit and Parsons, 2018). Moreover, this report highlights on principles
of menu planning and customers and business requirement. Constraints related with menu
planning and development are also designed to develop attractive menu. In the last, practical
plans are designed after monitoring cost and price menu.
TASK 1
P1 Principles of menu planning and design in order to meet customer and business requirements.
Menu are the most important part of an organisation that develops abstraction between
restaurant employee's and visitor in order to exchange monetary value and services. Some
principle which are followed by Pasco Cafe for menu planning are mention as follow:
List in sequential manner- Pasco cafe must designed an appropriate sequence for all
food offerings to design an unique and creative menu for guest. Its results this is easy for
customers to understand menu as well as to order food items. Along with this it also work as a
planned design menu (Gurinović and et. al., 2018).
Brief information- Large number of different food items along with useful ingredients
are proceed by Pasco cafe to deliver delicious food. Along with this it also helps business to
attract diet conscious and healthy customers.
Testing and Trialling various types of menu: À la carte- With in the context of this type of menu prices of food are major concern for
customers. So it is essential for company to design it effectively by offering all food
items in different categories and in organised manner. This also leads organisation to
prepare food as per customer taste and preference.
1

 Table d'hôte- In simple terms this menu is defined as the host table that offers different
meals to offer different food items for offering all items with a separate entity. From the
perspective of Pasco cafe it leads management to offer all products with a separate entity.
The main benefit of this menu is to attract customers on special occasion.
Along with this all menu of organisation are focused towards design of menu that is practically
implemented and designed to match with food processing with skills of chef and staff. Further,
the last motive is to earn more revenue by defining menu in effectively (Nosoohi and Nookabadi,
2019).
P2 Customers and business requirements to maximise profits for different menus.
The main motive of all organisation is to earn high profits similarly Pasco cafe must
monitor and rescript their menu which overcome from all gaps between customers and cafe.
Both are different from each other so by coordinating between needs of both it is easy to earn
sufficient amount of profits. Some essential requirements for enhancing profits are mention as
follow:
Customers requirements:
In the present scenario customers are most important part for organisation which
enhances company profits. Employees of Pasco Cafe identify some needs to enhance profit
which is mention as follow:
Healthy food- By offering all items according to customer preference and needs it is easy
for Pasco cafe to capture high market area. Example- most of the current consumers are focused
to consume healthy food because it helps them to maintain their diet. It also increase profits for
company by increasing business area for healthy customers.
Target market- Pasco cafe is offering their food items in a busy street so large number of
different types of customers are approach by management (Ritter and et. al., 2018). But with
understanding of customers needs and preference menu are designed for specific target market
that increases profits for organisation as food items match with customers needs.
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:
2

Business operate their business to get maximum profits from its operations and functions
through attracting more number of guest, visitor and customers. Business requirements for
enhancing company profits are mention as follow:
To Assist required equipments- This is essential for all cafe to arrange and organise
essential resources to operate all business operations in effective manner. This results it is for
company to match their needs with customers satisfaction level (Lo, King and Mackenzie, 2017).
Professional and skilled employees- Pasco cafe arrange training classes to increase skills
of their employees. Along with this it also help company to motivate employees by increasing
ability of employees because food quality will be increases by company efforts.
TASK 2
Covered in PPT
TASK 3
P5 Realistic plan to develop a menu.
Menu development work as an essential part for organisation that are designed to match
food item between customers and business requirement. Along with this Pasco Cafe aim to
develop their menu which is practically implemented for gratifying customer needs to earn more
profits.
Organise usefulness or themes- The cafe must be develop their menu according to
design and themes which are designed to perform work as per occasional demand. Along with
this it also helps to serve items as per occasion. Example- Wedding menu is designed to satisfy
needs of overall customers (Yusof and Noah, 2017).
Appropriate use of ingredients- Pasco cafe must design all skills and resources with
appropriate approach as it leads customers to target all customers with easy approach. Along
with this with proper skills management decrease overall cost of production activities.
Legal formalities- Legal and ethical aspects are two essential aspect for organisation that
leads company to increase their goodwill and brand value of products. So food processing
system implemented by Pasco cafe is legal and flexible for government and industry both. This
results it is easy to develop and implement plans in effective manner.
Menu engineering- This refers to analyse the profitability and popularity for specific
menu that relates with uniqueness and attractiveness of menu. The main aim of menu
3

engineering is to attract large number of customers to retain them for longer period by utilising
innovative skills in all operations.
P6 Produce menu to meet with requirements of customers
Pasco Cafe Menu
Starters
 Cheese Sandwich
 Pasta
 Creamy balls
£8
£6
£7
Food Items
 Fish Sandwich
 Crispy burger
 Vegetable Sandwich
 Meals Box
 Chicken
 Chocolate Brownie
£11
£12
£10
£12
£14
£10
Beverages
 Lemon Tea
 Cappuccino
 Cold Coffee
 Hot milk tea
 Cafe Frappe
 Espresso
£6
£6
£5
£6
£7
£8
P7 Monitor, evaluate and test of menu
Their are various stages are engaged in process of food items that is required by Pasco
Cafe to perform all work by considering essential stages. It results management is able to
identify that they hold competitive position in market or not. Some ways to check menu are
mention as follow:
4

Key performance indicator- KPI is used by Pasco cafe to test and examine all menu
through considering sales units and compare with prior sales (Nemeschansky, von der Heidt and
Kim, 2019). It also work as the evaluating method for performing all work as per daily
operations to ensure success of business operations.
Feedback mechanism- This is defines as an effective method to gather all information
related with likes, demands, taste and preference of target market. In context of Pasco cafe
feedback leads organisation to develop their items and menu to satisfies customers needs
effectively.
Benchmarking- Benchmarking technique relates with performance standard as it relates
with process and completion of work with decide standards. Moreover, this method leads
organisation to increase their sale unit by offering quality food to customers.
Updated menu- Improvement in the menu of Pasco cafe with help of customers feedback
and provides food as well as services to customers as per their preferences (Huang, Lin and Lu,
2018). It results this is easy for customers to get proper review and feedback for food items.
Moreover, quality and price must also match to improve quality of food items.
CONCLUSION
From the above report it is analysed that menu planning as well as development discuss
that cafe must consider right principle and determinants. It will leads an organisation to supply
food and services by developing attractive menu for satisfying all needs and wants of customers.
Along with this both customers and business are different in needs that examine all functions of
cafe for supply goods and services with high quality. It also consider all elements are designed
with plans that is used to attract menu along with their test for evaluating better results in
organisation products.
5

REFERENCES
Books and Journals
Bossavit, B. and Parsons, S., 2018. Outcomes for design and learning when teenagers with
autism codesign a serious game: A pilot study. Journal of Computer Assisted
Learning, 34(3), pp.293-305.
Gurinović, M and et. al., 2018. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food chemistry, 238, pp.186-194.
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.
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.
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.
Nosoohi, I. and Nookabadi, A.S., 2019. Outsource planning with asymmetric supply cost
information through a menu of option contracts. International Transactions in
Operational Research, 26(4), pp.1422-1450.
Ritter, B.A and et. al., 2018. Designing management curriculum for workplace readiness:
Developing students’ soft skills. Journal of Management Education, 42(1), pp.80-103.
VanTassel-Baska, J. and Baska, A., 2019. Curriculum planning and instructional design for
gifted learners. Sourcebooks, Inc.
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.
6