Menu Planning and Design for Pasco Cafe

This document discusses the principles of menu planning and design, customer and business requirements to increase profits, and the development and evaluation of a menu for Pasco Cafe. It also covers testing and evaluating the produced menu. The document provides insights into menu planning and design strategies to attract and retain customers and increase profitability.

MENU
DEVELOPMENT,
PLANNING AND
DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Examine the principles of menu planning and design to meet customer and business
requirements................................................................................................................................1
P2. Determine the customer and business requirements which need to be fulfilled to increase
the profits for various menus.......................................................................................................2
TASK 2............................................................................................................................................3
Covered in PPT...........................................................................................................................3
TASK 3............................................................................................................................................3
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability..................................................................................................................................3
P6. Develop a menu which meets customer and business requirements to increase profitability
.....................................................................................................................................................4
P7. Test and evaluate the produced menu...................................................................................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Menu planning is a process in which hotels, restaurants and cafes decide what they will
offer to their respective customers and it include different types of dishes, meals, starters and
desserts. While developing menu, price plays an important role in keeping the competition high
and attracting more and more customers (Lo, King and Mackenzie, 2017). Cafe considered in
this report is Pasco cafe which is situated at the busy area among railway station and offices and
now the owner of cafe wants to design new menu to attract more customers and also retain old
ones. Report is going to cover the evaluation of menus which are planned to meet the needs and
requirements of customers and also include development and evaluation of menu to meet
business needs.
TASK 1
P1. Examine the principles of menu planning and design to meet customer and business
requirements
Principles of menu planning:
Its principles include balance, nutritional qualities and variety which include colour,
flavours and so on. Menu is the means of communication which inform about what the restaurant
and cafe is offering (Gurinović and et. al., 2018). Few principles of menu are as follows:
 While producing menu, every dish is described in clear and simple manner as it becomes
easy for customers to easily choose dishes and items.
 Selection of desert is listed on the isolated attractive card and for this, menu inform each
and every single thing about the offered item.
 Sections of every dishes are made and synchronized in order to highlight the richer ones.
 Another factor is time or season, as by considering this, cafes need to change their menus
according to season or occasion and also describe their speciality in it.
 Sequence of food items is the another principle, as it defines that hospitality industry
need to maintain a specific sequence of food items in which food is added and offered in
menu. This sequence and arrangement make menu more attractive and efficient to enable
guest to decide their food and orders easily. Description of dishes are important as it describe the ingredients in final dish and make
appropriate choice which satisfy the needs and requirements of customers.
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Trialling and testing various types of menus: À la carte: It refers to the menu in which prices are separately placed. It is an upscale
menu in which items are listed and priced and also ordered separately. In Pasco cafe, this
menu provide flexibility and various options to customers (Sengupta, Rauws and de Roo,
2016). This menu classify each thing like breakfast, lunch, dinner in order to attract
customers towards it. Table d'hôte: It means “the host's table” and refers to those meals which are shared
among guest houses and their hosts who collect at the single table to enjoy the same
course. In relation with Pasco cafe, they need to design their course meals along with the
choice of customers and charge specific prices.
Menu planning constraints:
There are various types of constraints which are in demand while planning a menu. Same
in terms of Pasco cafe, few constraints which need to be considered are the availability of
equipments, target market types, knowledgeable staff and many more.
P2. Determine the customer and business requirements which need to be fulfilled to increase the
profits for various menus
Requirements of Customers: Current trends: In terms of Pasco cafe, it is important to conduct market research and
analyse the current trends to develop and made menu according to the trends which helps
in attracting more and more customers (Saaty and De Paola, 2017). Taste and preferences of customers: To develop suitable menu, Pasco cafe need to
determine the needs, taste and preferences of customers as these are the factors which are
helpful in attracting customers and increasing sales. Target market of company: While developing menu and dishes, respective cafe need to
analyse its target market and it is done with the help of suitable strategies in order to
increase sales and profitability of cafe (Goodspeed, 2016).
Requirements of Business: Conduct training for employees: In this factor, Pasco cafe need to provide suitable
training sessions and attractive sessions to their employees as because of this, they make
healthy and tasty dishes which helps in increasing the profitability of cafe as they are like
by customers.
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 Provide suitable facilities and equipments: While developing dishes, Pasco cafe need to
make sure that they provide suitable facilities and equipments to their employees as
because of these facilities, they work and performance their job in effective and efficient
manner (Bordwell and Clark, 2017).
 Meet current legislations: Respective cafe need to consider each and every law and
legislation which is related with health and safety of food as these laws helps in
maintaining proper hygiene. As this factor ensures the health and safety of customers and
also increase their reputation, sales and profitability.
TASK 2
Covered in PPT
TASK 3
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability
To develop new menu, Pasco cafe should consider various factors in order to meet the
requirements of customers and business and also helpful in increasing the profit. For this, few
factors are considered as under: Legal requirements: According to this, every restaurant, cafe and hotel need to set their
business operations and functions in accordance with their legal requirements
(Alexander, 2016). In terms of Pasco cafe, they need to consider each and every function
legal regulation which is related with the health and safety of food in order to make sure
customers and safety of workers. Development of menu according to various types of functions: In relation with every
restaurant and cafe, they need to develop various menus according the various functions s
it helps in attracting more and more customers (Silva, 2016). In terms of Pasco cafe, they
need to develop different menus like normal day, conference based menu, wedding menu
and many more.
 Menu balance, creativity and imagination: It is important for a restaurant, to make their
menus more attractive and suitable as because of this, customers get attract to the offered
dishes. In relation with Pasco cafe, they use various methods such as attractive pictures of
drinks and food, use attractive and charismatic font style. It is all done because it helps in
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increasing the sales, profitability and also fulfil the requirements of customer and
business.
P6. Develop a menu which meets customer and business requirements to increase profitability
Everyday Menu:
Pasco Cafe
Food Menu
 Ham Sandwich
 Tuna Sandwich
 Salad
 Cheese Sandwich
 Crisps
 Veg. Lasagne
 Veg Burger
£10.95
£11.95
£06.95
£10.95
£14.95
£12.95
£15.95
Beverages Menu
 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 Options
 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
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 Selection of Sandwiches and open rolls, Assorted Quiches, Park Pie, Home-made
Sausage Rolls, selection of savouries........................................................................£13.00
Option B Basket of Plain Petit rolls, Selection of sandwich fillings, Carved Beef Platter,
Marinated Chicken Drumsticks, Assorted Canapes, Scotch egg, Slice of Finest Pork Pie,
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, Carved Gammon Platter, Coleslaw Salad, Selection of Pickles & Savouries,
Chinese Spare Ribs, Marinated Chicken Drumsticks.............................................£18.95
£ (per person)
P7. Test and evaluate the produced menu
When menu is developed in restaurant, it is compulsory to analyse it in order to know
about the effectiveness and efficiency as it is bringing in cafe. There are various methods by
which cafe can evaluate or test and make suitable improvements in their menu which are
mentioned as under: Key performance indicators (KPIs): It is a method which is used by cafes and hotels in
order to analyse their performance in which they are involved. In terms of respective
cafe, by using and developing KPI they came to know that how much sales are increased
by new menu (Chaudhury and et. al., 2016). Due to this, cafe can easily attain the targets
and objectives of company and increase the number value of sales. Benchmarks: As per this method, Pasco cafe set specific standards which they need to
fulfil in specific time period like they will estimate their sales and profit earning ratio
which they want to gain from new menu in particular time period (Lo, King and
Mackenzie, 2017). It is a process which is used in developing the working standards
which is attained in the particular time period. Update menus according to customer feedback: Primary reason behind the collection of
feedback is making suitable improvements and modifications in menu and functioning of
their services which they render to people in order to satisfy their needs and
requirements. With the help of feedback which is gathered by Pasco cafe, hospitality
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consultant need to make changes and also alter the quality services demanded food to
guests.
 Systems for collecting, recording and evaluating feedback: Feedback is the suitable for
of collecting information regarding the information of customers, their likings, taste and
demands (Gurinović and et. al., 2018). By taking menu feedback, respective cafe get
suitable idea regarding what they need more in their menu to satisfy the preferences and
demand of customers.
CONCLUSION
By determining the above discussed factors, it is concluded that at the time of developing
menu, cafe need to consider various elements and factors in order to ensure that customers are
getting suitable food and drinks. Furthermore, they also design different types of menu and
planning constraints and also consider various factors in order to develop new menu like
development of unique menu, use legal requirements and its functions. Various factors are
considered to increase profit like requirement of customers and business as it helps in increasing
productivity and reputation. In addition to this, various methods are tested to evaluate menus
such as KPI, benchmarking, feedback and then develop menu according to it.
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REFERENCES
Books and Journals
Alexander, E.R., 2016. There is no planning—only planning practices: Notes for spatial
planning theories. Planning Theory. 15(1). pp.91-103.
Bordwell, D.T. and Clark, C.H., 2017. Lesson plan menu. Teaching Social Studies: A Methods
Book for Methods Teachers, p.67.
Chaudhury, A.S and et. al., 2016. Participatory adaptation planning and costing. Applications in
agricultural adaptation in western Kenya. Mitigation and adaptation strategies for
global change. 21(3). pp.301-322.
Goodspeed, R., 2016. Sketching and learning: A planning support system field
study. Environment and Planning B: Planning and Design. 43(3). pp.444-463.
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.
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.
Saaty, T.L. and De Paola, P., 2017. Rethinking design and urban planning for the cities of the
future. Buildings. 7(3). p.76.
Sengupta, U., Rauws, W.S. and de Roo, G., 2016. Planning and complexity: Engaging with
temporal dynamics, uncertainty and complex adaptive systems.
Silva, P., 2016. Tactical urbanism: Towards an evolutionary cities’ approach?. Environment and
Planning B: Planning and design. 43(6). pp.1040-1051.
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