This document provides an overview of menu development, planning, and design. It discusses different types of menus, principles of menu planning, and the impact of customer and business requirements on menu planning. It also includes a menu plan and success criteria for a small high street café.
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UNIT 21- MENU DEVELOPMENT, PLANNING AND DESIGN
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Table of Contents INTRODUCTION...........................................................................................................................3 TASK A...........................................................................................................................................3 Comparative overview of various type of menu and principles of menu planning................3 Customer and business requirement impacting on menu planning........................................4 Conclusion & recommendation..............................................................................................4 Menu plan and success criteria...............................................................................................5 TASK B...........................................................................................................................................6 CONCLUSION................................................................................................................................6 REFERENCES................................................................................................................................8
INTRODUCTION Planning for menu is a process which is referred to as a procedure with help of which dishes of a menu are decided by the hotel or restaurant. This is the most crucial step in success of café or restaurant because if menu will not be attractive then consumers will not like it (Brett and et.al., 2017). Hence, planning and designing of menu is very important and for this Pasco café is hiring a consultant for designing menu of its small high street café. The present report will discuss about different type of menus, and principles of designing the menu. Further it will discuss about different requirement of consumers and business which affects making of menu. In the end a menu will be designed to attract more consumers. TASK A Comparative overview of various type of menu and principles of menu planning For making and designing menu there are many different types of menu which Pasco café can try in order to attract more of consumers. Thus, for this there are many different types of principles which needs to be followed for designing of menu. Also, there are different type of menu options which café can choose in order to prepare its menu (Venerandi and et.al., 2017). On comparison it was ascertained that A la Carte menu is the one which means from the card which outlines whole list including the price of each food item separately. In against of this Table D’Hote menu is the one which has fixed number of option and limited choice of food. On the other hand, cycle menu is the one which rotates the dishes weekly or in accordance with seasons going on. All these menus are developed keeping in mind some principles which need to be followed in order to design the menu. These principles are as follows- The major principles are the nutritional balance of food products and this need to be considered at time of making of menu. In current era preference is given to healthy food so café must take into consideration at time of menu planning. The major reason of considering this is that this will attract more of the people and sales of café will increase (Sharifi and et.al., 2017). Another major principle is aesthetics which means the appreciation of beauty. This simply means that the food which is being provided by Pasco café needs to be presentable and attractive because if it will not be much attractive then nobody will like the food.
Customer and business requirement impacting on menu planning After considering all principles it is necessary for Pasco café to consider all the requirements of consumers as well as the business itself (Abbasi and Fisher, 2019). This is essential as if café will not consider their requirement then they will not pay much attention to the growth of café. Customer requirement- when it comes to consumer the first thing which café must consider is the latest trend which is prevailing in the market. This is because the taste and preferences of consumers changes very frequently and it is necessary for the café to consider all these requirements (Scott, 2017). For instance, the latest trend among consumer is that more preference is being given to vegan food and if the menu of café will provide for non- vegan food then consumers will not like this. Hence, requirementsof consumer must be taken into consideration for success of restaurant and café. Businessrequirement-attimeofdesigningofmenucafémustalsotakeinto consideration their requirements as well. The major requirement is of trained and well-equipped staff with all necessary machines and equipment. This is pertaining to the fact that if Pasco café is thinking to add a new dish in menu and if the equipment of making that dish is not updated then it is of no use to add in the menu (Wilson, Tewdwr-Jones and Comber, 2019). Another requirement of business is abiding by all laws and legislation because if they will not abide by the laws then consumers will not like it. This is because if they will not consider the health and safety and hygiene legislation then this will impact its goodwill of company. Along with this the café must take into consideration the quality of food as this need to be very high so that it attracts consumers to a great extent. Also, at time of planning the menu the café must think a little of future developments as well. This is necessary for overall development of the business and increase in its profitability. Conclusion & recommendation After the discussion it can be inferred that menu planning and development is very essential for the success of café. This is because this is the only source which will attract the consumers and will outline list of all the offerings which café is providing to its consumers. It is recommended to menu planner for café to go for the option of menu engineering which is used in order to study the popularity and profitability of all the items listed in menu and
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how they influence a consumer in purchasing it or not. The major intention of using this strategy is to enhance the profitability of the items for the guest (Kalenjuk and et.al., 2016). Another recommendation is to take focus on proper and effective marketing of food products provided by the café. This is because the competition is very high and to face and sustain it, it is necessary for the café to use effective strategy of marketing tools and techniques. Menu plan and success criteria Key consideration at time of menu development The menu is developed by keeping a check over all the parameters which are necessary for the development of the menu. This is majorly because of the reason that there are many factors which needs to be considered at time of designing of the menu. The most important consideration is the preferences of consumers and that to cultural preferences. This is majorly because of the reason that if what product are being provided by café is not preferred by the culture prevailing in area of café then it is of no use. This will also reduce the profitability of the company. Another important consideration is use superior quality of food so that consumers are happy in consuming it. This will also increase profitability of café as consumers will like good quality food and will pay for it and will promote it also (Dolinayova and et.al., 2018). Other than this one more crucial consideration is innovation and creativity. This is because consumer gets bore form the usual food and thus, they require some changes and innovation in normal food. MenuPrice Starter Roasted carrot n coriander soup£5 Toscana soup£6 Organic sprout salad£5.5 Avocado brunch£6 Bread and olives Beverages Fresh fruit juice£15 Espresso coffee£20 Milk shakes£16 Main course Tender stem broccoli£8
Tortilla Espanola£9.5 Asian style veggie box£10 Spaghetti pasta£11 Vegan Margherita pizza Desserts Lemon and blueberry Cheesecake£15 Pumpkin spice roll£14 Fresh seasonal fruit£20 Chocolate fudge cake Success criterion Along with designing of menu it is also necessary for the café to evaluate the success of menu in attracting more of the consumers (Abel and et.al., 2018). For evaluating success of the café, it can use the technique of KPI that is key performance indicators. Under this technique some performance indicator is being used and the current performance is measured against it. Like for instance, profits or sales, number of consumers etc. can be used and the current performance can be measured against it. Like the present number of consumers can be compared with last year and growth in number can be evaluated. Another technique is taking feedback from the consumer after the consume the dishes relating to their experience of eating the dish and the taste of it. This will help Pasco café in developing dished in accordance with the taste suggested by the consumers (Jawabreh and et.al., 2018). TASK B Covered in PPT CONCLUSION From the above study it is concluded that for success of cafe the most important thing is designing of good and attractive menu. However, this is pertaining to the fact that when consumers come to the café they first see the menu and thus, this need to be very attractive and innovative. The present study stated that some principles like nutritional value, aesthetics and other principles need to be considered. Further some consumer and business requirement need to
be considered like taste of consumers, profits of business, legislations and many others. In the end a menu was designed for the café and its betterment.
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REFERENCES Books and Journals Abbasi, N. and Fisher, K., 2019. Defining Quality in Academic Library Spaces: Criteria to Guide Space Planning and Ongoing Evaluation. InThe Translational Design of Universities. (pp. 287-313). Brill Sense. Abel, J. and et.al., 2018. Reducing emergency hospital admissions: a population health complex intervention of an enhanced model of primary care and compassionate communities.Br J Gen Pract.68(676). pp.e803-e810. Brett, J. and et.al., 2017. Reaching consensus on reporting patient and public involvement (PPI) inresearch:methodsandlessonslearnedfromthedevelopmentofreporting guidelines.BMJ open.7(10). p.e016948. Dolinayova, A. and et.al., 2018. Research of the Passenger’s Preferences and Requirements for the Travel Companion Application.Journal of Advanced Transportation.2018. Jawabreh, O. and et.al., 2018. The impact of menus on the customer satisfaction in restaurants classified in Aqaba special economic zone authority (ASEZA).Journal of Tourism, Hospitality and Sports.33.pp.29-39. Kalenjuk, B. and et.al., 2016. Offer structure and design of the menu in hospitality industry. InFaculty of Tourism and Hospitality Management in Opatija. Biennial International Congress. Tourism & Hospitality Industry.(p. 131). University of Rijeka, Faculty of Tourism & Hospitality Management. Scott, I., 2017, September. Mobility, Mood and Place—Co-Designing Age-Friendly Cities: A ReportonCollaborationsbetweenOlderPeopleandStudentsofArchitecture. InArts(Vol. 6, No. 3. p. 12). Multidisciplinary Digital Publishing Institute. Sharifi, A. and et.al., 2017. Conceptualizing dimensions and characteristics of urban resilience: insights from a co-design process.Sustainability.9(6). p.1032. Venerandi, A. and et.al., 2017. Form and urban change–An urban morphometric study of five gentrified neighbourhoods in London.Environment and Planning B: Urban Analytics and City Science.44(6). pp.1056-1076. Wilson, A., Tewdwr-Jones, M. and Comber, R., 2019. Urban planning, public participation and digital technology: App development as a method of generating citizen involvement in localplanningprocesses.EnvironmentandPlanningB:UrbanAnalyticsand City Science.46(2). pp.286-302.