Menu Development, Planning and Design

This report explores the principles of menu planning, customer and business requirements, and how to maximize profitability through menu development. It covers topics such as menu balance, creativity, legal requirements, and different types of menus. Sample menus and evaluation techniques are also provided.

Menu Development,
Planning and design
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Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1: Principles of menu planning to meet customer and business requirement...........................3
P2: Determine the customer and business requirement..............................................................4
TASK 2 ...........................................................................................................................................5
Covered in PPT...........................................................................................................................5
TASK 3............................................................................................................................................5
P5: Produce a realistic plan to develop a menu which meets customers and business
requirement to maximise profitability for an organisation.........................................................5
P6: Produce a menu which meets customer and business requirements to maximise
profitability for an organisation..................................................................................................6
P7: Test and evaluate the menu produced...................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9
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INTRODUCTION
Menu development, planning and design is prepared by restaurant as well as hotels to
display their offerings for the convenience of client. This primarily helps to engage guests in
selection of desirable dishes. To systematically incorporate operations and attain predetermined
goal it is vital for businesses to focus on each and every element which can accommodate
existing requirements of customer (Baiomy and Jones, 2016). For better understanding of report
Pasco Cafe has been selected which is a part of hospitality industry and is located in busy streets.
This report cover topics like investigation of procedures procedure through which menus are
planned as well as designed to accommodate customer's requirement. Determine the cost as well
as price of menus for sustainable production,development as well as evaluation of menus in
order to meet predetermined requirement of both business and customers are also covered in this
project.
TASK 1
P1: Principles of menu planning to meet customer and business requirement
Principles of menu planning
The principles of menu planning assist Pasco Cafe to maintain nutritious quality and
serve varieties to customer in terms of flavour, size, texture as well as shape of food and
beverage. Explanation of some principles are listed below:
Strive for balance: While serving nutritious food to customer company need to maintain
balance in terms of flavour and ingredients. Adequate combination leads Pasco Cafe to produce
significant result which is beneficial for customers of different age group.
Emphasize on variety: As food outlet is responsible to serve diverse needs within
stipulated time so Pasco Cafe can focus to serve varieties in food and beverages section. It helps
to cater the requirement of people with different interest and eating habits.
Trailing and testing different types of menu
À la carte: Within this menu the restaurant manager separately set prices of different
items or dishes. The customer based on their preferences or budget can accordingly order food
and beverages for different meals like breakfast, lunch or dinner which effectively satisfy their
requirement (Different types of menu, 2015). Along with that Pasco cafe cover their business
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expectation by accommodating requirement of wide pool of customer which is considered as an
effective way to attract potential customer.
Cycle menu: On the basis of seasonal availability restaurant constantly changes their
menu and accordingly rotate the items within menu. This helps to meet customer's expectation as
they remain updated about cuisines to be served in upcoming weeks due to which they can
schedule their time. Additionally, preparation of Cycle menu helps to accommodate business
requirement of Pasco Cafe as it stimulate interest of wide audience which enhance overall
footfall.
Table d’hôte: This menu involves dishes or multi course cuisines which are served
within a restaurant for which fixed prices are charged. This involves few choices that can help
Pasco Cafe to bring specialisation in its dishes and reduce waiting time of customer. This menu
satisfy customer's requirement as they develop loyalty for particular dishes and reduces the
chances of wastage.
Menu Planning constraints
Constraint that is faced by Pasco cafe while designing and planning menu include low
availability of adequate equipment, change in economic conditions, seasonality of ingredients,
diverse requirement of target market, performance gap due to lack in training and many more.
P2: Determine the customer and business requirement
While planning and designing menu all food outlets whether it is restaurant, motel and
hotel give preference to the requirement of both customer as well as business. These are essential
elements based on which different menus are prepared.
Customer's requirement
Gain quality services: It is vital for Pasco Cafe to gain insights through market research
which helps to effectively understand the changing trend. This significantly helps to serve
quality services based on which menu is planned and designed menu with the objective to attract
new customers.
Role of target market in designing menu: Pasco Cafe needs to take suggestion and
constructive feedback from their current target market that is local builder's merchant. This helps
to bring certain alternation while revising and designing different menus in terms to expand
customer base (Baiomy, Jones and Goode, 2019).
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Cater changing preferences and needs of customer: With the help of customer's
database and feedback Pasco cafe gets opportunity to add varieties of food items and seasonal
dishes. According, based on decision the manager plan and design its menu to retain the interest
of existing and loyal customers.
Business requirement
Experienced and trained staff: Pasco Cafe before planning and designing its menu
needs to cover performance gap by providing adequate training and development session to staff.
This helps to bring expertise based on which the sales and profitability gets maximised.
Availability of equipments and facilities: It is the responsibility Pasco Cafe's manager to
maintain the availability of desirable equipment as well as facilities for the convenience of Chef
and other staff. Thus, allocation of significant facilities for internal stakeholders helps in
effective planing and design of menu to attain predetermined standard.
Legislation: It is the responsibility of restaurant manager to meet safety and hygiene
standard by improving the quality as well as labelling of food and beverages (Gordon and
Brezinski, 2016). It is essential to meet quality indicator based von which Pasco Cafe can
articulate it's menu.
Conclusion: Therefore, to remain competitive Pasco Cafe needs to revise its menu after
gathering favourable insights about the changing market trend. Along with that internal staff
needs to regularly get training based on which their performances are improved. Perhaps it helps
in menu planning and designing to cover customer and business requirement.
Recommendations: As most of the customers along with beverages prefer eatable items
so Pasco Cafe should offer varieties of healthy items like sugar free cookies. This can enormous
attract health conscious people and encourage them to convert into loyal ones.
TASK 2
Covered in PPT
TASK 3
P5: Produce a realistic plan to develop a menu which meets customers and business requirement
to maximise profitability for an organisation
In a hotel and restaurant menu list is important that attracts customers to buy products and food
services. In context to Pasco Cafe a menu plan is prepared by food manager and management by
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understanding customer's demand which helps to provide satisfaction and increase profitability.
While developing a menu plan in Pasco Cafe there is need to involve some factors that helps to
meet with needs and desire of customers that are as defined below: Menu balance, creativity and imagination: This is mainly important for hotel and
restaurant to bring creativity and innovation in their food and other services so that
customer make feel happy (Kim, 2017). For instance, Pasco Cafe uses different types of
pictures of food, set attractive name of dishes, food designing walls and digital order
system that affects positively and customer make decision to buy products from such
organisation. Legal requirements: For every organisation it is important that to follow the legal
requirement in order to operate a business and run functions effectively. For instance,
Pasco Cafe is following health and food safety act, quality of food and consumer
protection act that ensures customers as they are getting better quality of food. It helps to
increase sale and profitability of organisation.
 Menu according to different types of functions: This is another special require of
customers as they wants different facilities and functions in hotel that directly influences
customers and increases productivity (Linassi, Alberton and Marinho, 2016). In context
to Pasco Cafe, management develop various menus like conference based menu,
breakfast, wedding menu, birthday party menu, fine dining menu etc. which helps
customer to take right decision by selecting right cafe that increases organisational
profitability.
P6: Produce a menu which meets customer and business requirements to maximise profitability
for an organisation
Routine menu
Pasco Cafe
Beverages:
 Cappuccino...........................................................................£6.08
 Cold Coffee ….....................................................................£6.08
 Cafe frappé...........................................................................£6.26
 Hot Chocolate …......................................................…........£6.75
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 Tea …...................................................................................£5.36
 Black Espresso.......................................................................£5.81
 Cafe Latte.............................................................................£6.26
Food Menu
 Grill Sandwich...................................................................£9.86
 Veg Sandwich.…...............................................................£10.76
 Crisps..................................................................................£6.26
 Salad....................................................................................£9.86
 Double Cheese Sandwich...................................................£13.46
 Veg. Lasagne.......................................................................£11.66
 Veg Burger..........................................................................£14.36
Party menu
Pasco Cafe
Buffet and fine dinning Options
£ per person
 Selection from double cheese or grill sandwich and home-made frech
fries..........................£5.84
 Selection of any one beverage, Panini's and hand cut chips............................£7.65
Option A
 Sandwiches, Home-made Sausage Rolls, Assorted Quiches, wrapped rolls, Park Pie,
selection of savouries........................................................................£11.00
Option B
 Roasted chickbeans, Carved Beef Platter, Marinated Chicken Drumsticks, Slice of
Finest Pork Pie, Scotch egg, cabbage spring roll, Basket of Plain Petit rolls, Saushage,
fish dry, leaft salad and Assorted
Canape...............................................................................................£13.55
Option C
 Marinated Chicken Drumsticks, Carved Beef Platter, Coated Alpino, Rich Spinach,
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Basket of Plain Petit rolls,Carved Gammon Platter, Slice of Finest Pork Pie, Coleslaw
Salad, Selection of Pickles & Savouries, Chinese Spare
Ribs,.....................................................................................................£16.29
P7: Test and evaluate the menu produced
Key Performance Indicators (KPIs): This tool is used to measure the existing
performance of business entity. This indicator can be used by Pasco Cafe to analyse financial and
non financial information to maximize the sales of company.
Benchmarks: This indicator involves the use of predetermined standard that is analyse by
internal personnel in order to upgrade the internal performance (Lo, King and Mackenzie, 2017).
Thus, on the basis of standard company can maximize its profitably ratio.
Evaluate constructive feedback: Pasco cafe generate the data from its internal as well as
external stakeholders such as employees, customer and many more. Based on which they bring
modification while planning and designing its menu.
CONCLUSION
From the above report it has been determined that the menu of restaurant needs to be
effectively planned out and designed by manager in order to encourage the customer to take
actions. Along with that menu needs to be revised in order to attract the prospects, cover seasonal
dishes and accommodate changing preferences of people. There are basically different types of
menus like Table d’hôte which are planned as well as prepared in order to serve the customers as
well as business requirement. Further, there are certain indicators like KPI that is used to
anticipate the performance of business and cater diverse arrangements significantly.
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REFERENCES
Books and Journals:
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia. 27(4). pp.526-536.
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.
Gordon, R. T. and Brezinski, M. H., 2016. The complete restaurant management guide.
Routledge.
Kim, H. C., 2017. A study on the preference analysis according to the usage behavior of grilled
beef restaurant by conjoint analysis. Culinary science and hospitality research. 23(4).
pp.93-104.
Linassi, R., Alberton, A. and Marinho, S. V., 2016. Menu engineering and activity-based
costing: an improved method of menu planning. International Journal of Contemporary
Hospitality Management. 28(7). pp.1417-1440.
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.
Online
Different types of menu. 2015. [Online]. Available through:
<https://www.menushoppe.com/8-menu-types-you-should-know-about>
(Baiomy and Jones, 2016)(Baiomy, Jones and Goode, 2019)(Gordon and Brezinski, 2016)(Kim,
2017)(Linassi, Alberton and Marinho, 2016)(Lo, King and Mackenzie, 2017)(Different
types of menu, 2015)
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