Unit 21 - Menu Development, Planning and design

Note:- Kindly note this work should be divided as part one 5 pages report , and rest is power point presentations total of wording 2000 words

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
P3. Determine the key considerations which need to be taken when costing and pricing the
menus..........................................................................................................................................3
P4. Produce costed and priced menus to meet a range of customer requirements......................3
TASK 3............................................................................................................................................5
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability..................................................................................................................................5
P6. Develop a menu which meets customer and business requirements to increase profitability
.....................................................................................................................................................5
P7. Test and evaluate the produced menu...................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
Menu planning is the process in which hotels as well as cafe offer different types of dish
meals, starters and desserts. While doing menu development, price plays an vital role in keeping
competition in the minds so to attract more customer(Baiomy, Jones and Goode, 2019) . Menu
designing is a team decision and should be include representative from the owner, management,
chef and kitchen manager. Cafe consider in this report is Pasco cafe which is located in the busy
area among the railway station and offices and now the owner have decided to make new menu
design to meet customer requirement. Further it also consist of development and evaluation 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:
This is the principle which include balance, nutritional qualities and different varieties
which consist of flavours and dishes(Heymans and et. al., 2019). Menu is the form of
communication channel between customer and hotel is offering. The main principles of menu are
explained below:
 while creating menu, dish must be clear and must have proper detail explanation about
pricing because it help customer to understand menu easily.
 Desert must be listed in menu in a attractive manner and every single item must be listed
which cafe in offering.
 The properly design menu direct the attention of the diner to a particular item which
increase the likelihood to those items which are ordered.
 In menu the item of highest profit should be kept on top as to average check needed to
return the desire sales.
 The detail description of dishes are essential as to describe the final dishes to make
appropriate choice to satisfy the needs and requirement of the company(Costa and et. al.,
2019).
Trialling and testing various types of menus:

 À la carte: This refers to the menu in which prices are differently placed. There is
upscale menu which item are listed and priced and also order separately. In the context of
Pasco cafe is classified each things such as Breakfast, lunch ,brunch and dinner.
 Table d'hôte: This is a French word which mean “the host's table” and refers to the table
which is host who host the entire table for the party. In relation to Pasco cafe, they need
to design the course of meal with the choice of respective customer.
Menu planning constraints:
There are different kinds of constraint which are used during creating menu. This is
essential for Pasco cafe constraint should be kept in mind which include customer needs and
offer food as per their personal characterise (Lai and et. al., 2019) . Understanding the potential
issues such as health and nutritional diet must included to achieve desire aims and objectives.
P2. Determine the customer and business requirements which need to be fulfilled to increase the
profits for various menus
Requirements of Customers:
Greeting service: When the customer walks in a cafe or restaurant they must be greeted
as to create better impression in minds of customer(Huang and Wey, 2019). This is important for
Pasco cafe management should greet employees in order to increase the experience of the guest.
Environment: Customer usually go to restaurant to meet other socially and in a friendly
manner. In addition to this Pasco cafe should have clean environment, attractive décor with
better quality of food and service. This will help cafe to increase the profit and sustain for a
longer time period.
Food and drinks: Probably the most important service which customer receive during
dining out. The restaurant must provide simple and good taste with the quality ingredients as to
increase the sales as well as revenue for the company.
Requirements of Business:
Conduct training for employees: In this Pasco cafe must conduct training session and
skill development session should be given to employees to greet customer effectively. Hence
customer must have treated effectively as to good reputation of hotel.
Market research: Cafe and restaurant must focus on market research as customer needs
and wants are changing as per the needs and requirement. So this is crucial for Pasco cafe to
constantly conduct survey and make changes to increase profitability as well as market share.

Meet current legislations: Respective cafe needs to fulfil all the rules and regulation
which is related to cafe. This minimize all the risk and uncertainty and aid in smooth functioning
of the business (Elf, Lindahl and Anåker, 2019) . As this factor also ensure about the hygiene
factor which directly improve the sales of the company.
TASK 2
Covered in ppt
TASK 3
P5. Realistic plan to develop a menu which meets the requirements of customers to increase
profitability
In order to create new menu hotel should determine new factor which to meet the end
requirements of people. To minimize the competition present in the market Pasco cafe should
offer high quality food and services to achieve desire aims and objective of the restaurant. As per
this, there are some factor which are explained briefly:
Budget requirement: To develop effective plan this is essential for every restaurant to m
make proper planning of budget to achieve objective in effectively. The finance department of
Pasco cafe must focus on budget and make effective use resources to fulfil the needs and
requirement of the individual.
Meet legal needs: As per the menu plan, company has to focus on legal requirement and
follow all the rules and regulation as to avoid any kind of risk and uncertainty present in the
market. For Pasco cafe administration must ensure about such laws and implement for the
smooth functioning. This legal requirements include employees wages , safety and quality of
product and services.
Ingredients and items: The menu define the brand and success. So this is critical for
Pasco cafe to chose proper ingredients to improve the buying capacity and also to figure out the
way to minimize the waste. Restaurant and cafe must be sure that which nutritional flavour must
be added to improve the quality of restaurant and food as well.
Vendor selection: Having right vendor is important key to grow and expand business.
Pasco cafe must identify vendor who can deliver raw material on time as this aid in delivering
timely service to consumer. Hence this assist brand to grow in terms of quantity and supplier can
provide ingredient as per season.

P6. Develop a menu which meets customer and business requirements to increase profitability
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
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 produced menu
When the menu is created by the restaurant this is considers as the face of the company.
This is essential to know about the popularity of the menu as this aid in increasing revenue and
profitability of the company. There different kind of tools and techniques through which
company can identify the menu:
By taking customer feedback: The main motive behind taking feedback from the
customer is to identify flaws and make changes as per the need and requirement of the guests.
For Pasco cafe management should focus to provide satisfactory services as this help in
capturing larger market share effectively. This is most efficient tool for company and alter the
services for increasing sales. Manager should have proper questionnaire regarding customer and
should take feedback constantly as to improvise new changes in menu to make it more attractive.
Key performance indicators (KPIs): It is used by the cafes and restaurant in order to
figure out the performance of cafe. This also help in identifying profitability and revenue
generation by introducing new menu. Management of Pasco cafe must analyse the main area of
improvements and improvise changes as to increase sales and develop sustainable business
model for longer time period.
CONCLUSION
By the above stated report this has been analysed that, creating menu, cafe need to figure
out the needs and wants and offer them services to provide satisfactory services to consumer.
Furthermore, they also design various kind of menu in order to attract individual. Along with
this, company has to develop legal requirement and follow each and every regulation to achieve
desire aims and objectives effectively. Furthermore different factor such as taking feedback and
keeping pricing strategies properly can aid cafe to create better menu. Beside this company has
to think about the necessity to user as well as business as reduce competition present in the
market.

REFERENCES
Books and Journals
Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Costa, A. and et. al., 2019. Triple adaptation of the Mediterranean diet: Design of a meal plan
for older people with oropharyngeal dysphagia based on home cooking. Nutrients.
11(2). p.425.
Elf, M., Lindahl, G. and Anåker, A., 2019. A Study of Relationships Between Content in
Documents From Health Service Operational Plans and Documents From the Planning
of New Healthcare Environments. HERD: Health Environments Research & Design
Journal. 12(3). pp.107-118.
Hernández-Callejo, L., 2019. A Comprehensive Review of Operation and Control, Maintenance
and Lifespan Management, Grid Planning and Design, and Metering in Smart
Grids. Energies. 12(9). p.1630.
Heymans, A. and et. al., 2019. Ecological Urban Planning and Design: A Systematic Literature
Review. Sustainability. 11(13). p.3723.
Huang, W. and Wey, W. M., 2019. Green Urbanism Embedded in TOD for Urban Built
Environment Planning and Design. Sustainability. 11(19). p.5293.
Kumar, G., 2019. A Career Planning Framework for University Students: Design and
Functionality Testing Analysis. Journal of the Gujarat Research Society. 21(10s).
pp.320-335.
Lai, H. B. J. and et. al., 2019. Can restaurant revenue management work with menu
analysis?. Journal of Revenue and Pricing Management. 18(3). pp.204-212.
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.
Rajamani, M. R. and Punna, E., 2020. A Study on the Development of Aerostructures Design for
Assembly Guidelines and their Effective use to Proactively Identify Opportunities for
Improvement in Mitigating Common Defects of the Aerostructures Assembly (No. 2020-
01-0009). SAE Technical Paper.