Menu Development, Planning and Design

This document discusses the principles of menu planning and design to meet customer and business requirements. It also explores the process of developing a menu to maximize profitability and includes information on testing and evaluation of menus.

Menu Development, Planning
and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1: Examine principles of menu planning and design to meet customer as well as business
requirement.................................................................................................................................1
P2 Customer and Business requirements that need to be fulfilled in order to maximise profits 2
TASK 2............................................................................................................................................4
Covered in PPT...........................................................................................................................4
TASK 3............................................................................................................................................4
P5 Plan to develop a menu in order to maximise the profitability of the chosen organisation...4
P6. Production of a menu............................................................................................................4
P7 Testing and Evaluation of the above Menu...........................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Menu development, planning and design is important element of food sector that
represent effective presentation of recipes. These presentation perform by cafe, restaurants and
hotels to generate profitability at highest level. The menu development based on different dishes
where present all the dishes effectively and customer take actions to place order from the starter,
main course, side dishes and desserts (Clemensen and et. al., 2017). A menu in any hospitality
industry is not only effective tool of communication but also significant document for guiding
and controlling the business. A menu defined as a road map where present all the dishes with
price and picture. The report is drawn on Pasco Cafe established on high street. Moreover, it is
classified into two portion viz. In report involves consideration and constraints that are taken into
account as per the planning and designing menu. Along with in presentation part involve analysis
of requirement of target customer with pricing of menus.
TASK 1
P1: Examine principles of menu planning and design to meet customer as well as business
requirement
Menu is most important part or any restaurant that presents its size, scale and other
variables. Planning and designing are critical activities that analysis an individual can have in
their meal and set schedule for present effective menu. The main aim of owner of cafe to provide
opportunity to customer to select from different varieties.
Principles
There are mentioned some principles which is required for the planning and designing.
The same are as follows: Variety: According to this principle a menu should involves various food items as well as
beverages as per the preferences of customers. There are providing different varieties
with adequate number of alternatives like starter, main course, desserts etc. It is helpful
for people to select right dish and go through with selection (Hajrasouliha and Yin,
2015).
 Proportionate: It is another principle in which develop a effective balance in between the
elements in dishes that are being offered by the cafe. There should be provided detail
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information about ingredients that are used in preparation of dishes. Along with maintain
good balance in the taste and flavours together.
Trialling and testing different types of menus
 À la carte: It is a type of menu in which menu divided into various section like breakfast,
lunch, evening snacks and dinner. In this menu card prices of meal are shown separately
in order to impress different customers at different period of time and focus on their
requirement. Along with also focus on the business requirements through serving broad
ratio of customer at a time (Hernández-Ocaña and et. al., 2018).
 Du jour: It is a special menu that consist of many dishes are served by cafe on special
occasion and on festive time. To attract more customer a cafe can reduce price of meal
and connect with numerous number or customer to generate profitability. Even the
customer's necessities are fulfilled and they can leverage special dishes at reasonable
price.
 Table d’hôte: In this kind of menu consist of few cuisines that are presented by the cafe
to guest at reasonable price to fulfil requirement with satisfaction. This menu card apply
by the Pasco cafe to charge authentic price of meal and beverages if full amount is not
consumed properly. Therefore, it leads to low food wastages because of offer few choices
of food and business gain success.
Constraints of menu planning
The Constraints should be analysed that impact on the planning on menu. These are
mentioned below: Target Market: A cafe can target different places to analysis the taste & preferences of
customer. Thus, at the time of planning a menu, the target market should be considered
for keeping their particular requirements.
 Availability of ingredients: Ingredients are the raw material that are used to prepare any
dish. To prepare different types of dish require various kind of material that are not easily
available in the market that become issue for cafe (Hezlett, 2016).
P2 Customer and Business requirements that need to be fulfilled in order to maximise profits
Customer requirements Current trends influences menu choices: Pasco cafe must aware about the current trends
of food sector and according to that set menu designing. These trends are influencing
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menu choices and easily determine customer. It helps of business in plan and build up
menu to connect with customer and they take decision easily.
 Organisation target market: The main purpose of Pasco cafe to engage with numerous
no of customer and analysis all the requirement that they wants. There are trying to fulfil
requirement in regard of effective design and plan out menu. This assure about increase
base of customer and profitability (Lennon, Douglas and Scott, 2017).
Business requirements Training requirement: To fulfil the requirement of business require to provide training to
enrich skill and knowledge that helps in better preparation of dishes and serve order on
table. It is advantageous for Pasco cafe to design and plan for menu. The training provide
by cafe through master chef who have depth knowledge about food. Legislation: To operate business activities into food & beverages sector require to follow
all relevant legislation of health & safety require to abide by Pasco cafe to maintain
hygiene requirement in order to set good image and improve sales (Wood and Mattson,
2016).
 Business plan: The business planning involves all objectives that achieve in certain
period of times like improve quality of food, develop effective innovation strategy and
effective design of menu to achieve future growth and development.
Conclusion: From the all above discussion it is determined that the restaurants require to
follow all current trends and update their menu card based on prevailing customer and business
requirement. In the cafe apply all the changes as per the trends and focus on future growth in
working process.
Recommendation: Pasco cafe should take suggestion from loyal customer to apply
changes and modify products & services of cafe. Therefore, adequate time and research should
be operated to plan out and set menu to fulfil all business requirements to obtain profitability for
longer period of time (Limon-Miro, Lopez-Teros and Astiazaran-Garcia, 2017).
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TASK 2
Covered in PPT
TASK 3
P5 Plan to develop a menu in order to maximise the profitability of the chosen organisation
To develop menu require to analysis different elements that are related with cater the
necessities of both customer and business. There are identified different factors that are required
for the planning, designing and updating menu as per the changes and focus on customer in
festive season (Liu and Long, 2016). Menu balance, creativity and imagination: Many customers are placing order of food or
dishes without analysing menu card. It makes crucial for managers of Pasco cafe to invest
their time as well as money in designing of menu. In the menu of Pasco cafe present
pictures of dishes as well as beverages to help customer to take right decision. Fulfil legal requirements: It is most important requirement which is require to fulfil by
the cafe in order to safeguard health and safety of customer. To supports to retain loyalty
of external stakeholders and many customer does not like moving for other options. In
addition, it leads to increase the predetermination profitability of Pasco cafe.
 Design menus based on functions: The restaurants as well as cafe organise different
events where set different types of menu to introduce about food. Therefore, Pasco cafe
represent various menu to bring out diverse functions along with arrange birthday parties,
anniversary and many more (Qian and et. al., 2017).
P6. Production of a menu
Every day menu
Pasco Cafe
Beverages:
 Cappuccino...........................................................................£6.75
 Cafe Latte.............................................................................£6.75
 Espresso................................................................................£6.95
 Hot Chocolate …......................................................…........£7.50
 Tea …...................................................................................£5.95
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 Cafe frappé...........................................................................£6.45
 Cold Coffee ….....................................................................£6.95
Food Menu
 Ham Sandwich....................................................................£10.95
 Tuna Sandwich.…...............................................................£11.95
 Salad....................................................................................£06.95
 Cheese Sandwich.................................................................£10.95
 Crisps...................................................................................£14.95
 Veg. Lasagne.......................................................................£12.95
 Veg Burger...........................................................................£15.95
Conference Menu
Pasco Cafe
Buffet Options
£ per person
 Selection of sandwich and home-made hand cut chips..........................£3.95
 Selection of Panini's and home-made hand cut chips.............................£5.95
Option A
 Selection of Sandwiches and open rolls, Park Pie, Assorted Quiches, Home-made
Sausage Rolls, selection of savouries........................................................................£6.00
Option B
 Basket of Plain Petit rolls, Carved Beef Platter, Selection of sandwich fillings,
Marinated Chicken Drumsticks, Slice of Finest Pork Pie, Assorted Canapes, Scotch egg,
Fresh mixed leaf salad.............................................................................................£07.95
Option C
 Basket of Plain Petit rolls, Carved Beef Platter,Fresh mixed leaf salad, Slice of Finest
Pork Pie, Coleslaw Salad, Chinese Spare Ribs, Carved Gammon Platter, Selection of
Pickles & Savouries, Marinated Chicken Drumsticks.............................................£10.95
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P7 Testing and Evaluation of the above Menu
Key performance indicator: KPI is performance indicator tool that applied by the
organisation to categorise financial and non financial indicator in separate manner. On the basis
of both indicator analysis the situation of business and take effective decision. In the context of
Pasco cafe compare their value on basis of current and previous sales and required for regular
functions and ensure for business success (Lo, King and Mackenzie, 2017).
Benchmarking: It is a procedure of analysing the performance of cafe products, services
of processes with same field another best cafe. The point of benchmarking is to recognise all
internal opportunities for improvement. By studying companies with good performance,
breaking down make superior performance. This measurement tool used by the Pasco cafe in
order to accomplish set goals and generate high profit margin.
Updated menus: As per the current trends analysis the menu card of cafe and apply all
the changes in order to attract customer. Cafe should take feedback from the customer and apply
amendments as per the requirements. It is a best way Pasco cafe to understand the perception of
customer in regard of taste of food, price and offered services in alternative way (McNie, Parris
and Sarewitz, 2016).
CONCLUSION
As per the above report it has been concluded that cafe operating should pay attention on
the necessities of target customer. In food sector a menu card plays essential role to attract
people which should be decided as per the suitability of cafe. Additionally, as per the current
trend apply all modification into menu with specific price and customer select as per the
requirement. Along with focus on the prices should be observed and controlled on regular basis
and maintain in the same.
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REFERENCES
Books and Journal
Clemensen, J. and et. al., 2017. Participatory design methods in telemedicine research. Journal of
Telemedicine and Telecare. 23(9). pp.780-785.
Hajrasouliha, A. and Yin, L., 2015. The impact of street network connectivity on pedestrian
volume. Urban Studies. 52(13). pp.2483-2497.
Hernández-Ocaña, B. and et. al., 2018. Bacterial foraging optimization algorithm for menu
planning. IEEE Access. 6. pp.8619-8629.
Hezlett, S. A., 2016. Enhancing experience-driven leadership development. Advances in
Developing Human Resources. 18(3). pp.369-389.
Lennon, M., Douglas, O. and Scott, M., 2017. Urban green space for health and well-being:
developing an ‘affordances’ framework for planning and design. Journal of urban
design. 22(6). pp.778-795.
Limon-Miro, A. T., Lopez-Teros, V. and Astiazaran-Garcia, H., 2017. Development of a
Dynamic Meal-Equivalent Menu Method for Personalized Nutrition Intervention
Programs in Obese Population. The FASEB Journal. 31(1_supplement). pp.963-2.
Liu, X. and Long, Y., 2016. Automated identification and characterization of parcels with
OpenStreetMap and points of interest. Environment and Planning B: Planning and
Design. 43(2). pp.341-360.
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.
McNie, E. C., Parris, A. and Sarewitz, D., 2016. Improving the public value of science: A
typology to inform discussion, design and implementation of research. Research Policy.
45(4). pp.884-895.
Qian, J. and et. al., 2017. The design and development of an omni-directional mobile robot
oriented to an intelligent manufacturing system. Sensors. 17(9). p.2073.
Wood, A. E. and Mattson, C. A., 2016. Design for the developing world: Common pitfalls and
how to avoid them. Journal of Mechanical Design. 138(3).
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