Menu Planning and Design for Pasco Cafe

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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