Menu Development, Planning and Design

This report explores the principles of menu planning and design to meet customer and business requirements. It provides a realistic plan to develop a menu that maximizes profitability for a chosen organization. The report also discusses the evaluation of the menu produced and provides recommendations for improvement.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1: Examine the principles of menu planning and design to meet customer and business
requirement for a range of different menus ................................................................................3
P2: Determine the customer and business requirement which needs to be fulfilled to maximise
profits for a range of different menus..........................................................................................4
TASK 2............................................................................................................................................6
Covered in PPT............................................................................................................................6
TASK 3............................................................................................................................................6
P5: Produce a realistic plan to develop a menu which meets customer and business
requirements to maximisation profitability for chosen organisation..........................................6
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 .............................................................................................................................10

INTRODUCTION
Menu development, planning and design is the most essential part which is conducted by
food sector with the objective to initiate business plan and gain preferable amount of success.
The restaurant, hotel and cafe immensely focuses on presentation of recipes to effectively serve
the guest and attain existing customer's need (Ahn and et. al., 2018). To better define the topic
Pasco company has been selected which has effectively covered the busy streets near railway
station as well as offices. The company focuses to redefine its menu in order to gain wide
response from external market. This report cover topics like the process by which menus are
planned as well as designed to cater the requirement of both customer and business. Produce the
cost and price while setting menu along with that develop menu to satisfy customer and
maximize the profitability of business.
TASK 1
P1: Examine the principles of menu planning and design to meet customer and business
requirement for a range of different menus
Principles of menu planning
Maintain the systematic order of dishes: Based on this principle food outlet need to
make different sections and accordingly list down their dishes or beverages. Like, all the cold as
well as warm beverages needs to be listed separately by Pasco cafe for the convenience of
customer. Similarly lighter cuisines are list down before richer dishes.
Highlight salad as well as organic food items: As restaurant or cafe are responsible to
cater wide market need so to better discriminate the preferences of customer the owner can
highlight such section (Basic principles of menu planning, 2016). This assist Pasco Cafe to seek
the attention of wide market need successfully.
Trailing and testing different menu types
À la carte: This is most widely used menu based on which restaurant manager classified
all dishes under the section of breakfast, lunch and dinner. All the items whether in food or
beverages are separately charges. This fulfil customer requirement as they get wider options and
makes decision according to their taste and purchasing power (Alexander, 2016). Further, it too
satisfy business requirement of Pasco cafe as they get opportunity to serve the need of diverse
guest.

Cycle menu: Cycle menu as the name suggest constantly rotate and changes their dishes
based on seasonal availability for which menu is redesigned. The objective of this menu is to
serve current requirement of customer which is profitable to satisfy the requirement of Pasco
Cafe. As it create the buzz in market which encourages the people to take action and leads to rise
in footfall. On other side with the help of this menu customer can access dishes which is going to
be prepared in upcoming weeks. Accordingly, customer on the basis of their likings can make
the plan to hangout with their family or friends.
Table d’hôte: According to this menu restaurant charges fixed prices for specific dishes
or multi course cuisine. It helps in fulfilling the requirement of customer as they get an
opportunity to have quality, nutritious and tasty items which further reduces possibility of food
wastage. This effectively help Pasco Cafe to bring specialisation in their dishes as chef have to
focus on limited cuisine so they effective prepare them.
Constraint in menu planning
Certain constraint while designing menu planning can include lack of specialisation
amongst staff to meet changing taste and preference of guests. Low available of adequate
equipment, ingredient and innovative technology to address sudden rise in demand (Baiomy and
Jones, 2016). Along with that seasonality of business as well as different target market can affect
quality level and cost of cafe.
P2: Determine the customer and business requirement which needs to be fulfilled to maximise
profits for a range of different menus
It is essential for restaurant or cafe to focus on two essential elements such as customer
requirement and business requirement before articulating different types of menu. Thus, the
explanation of different requirement to maximise the profitably are determined below:
Customer requirement
Serve quality output: As the customer at-times can comprise cost but not quality of
produce. It is the responsibility of Pasco Cafe to maintain their quality standard and effectively
accommodate changing preference of target market. This helps to generate the loyalty of
customer by satisfying customer's requirement and serve them wider options to select.
Add wide variety of options: As Pasco cafe is located in busy market like near offices so
it can add wide options of meal and redesign its menu to retain their exisistuingh customer.

Along with that as it satisfy the preference of customer due to which it can successfully attract
new prospects and cover them into loyal ones.
Business requirement
Experienced staff: The manager of Pasco Cafe needs to offer training session to their
chefs as well as other staff before developing their menu. This helps in effectively satisfying the
purpose of cafe which is to increase existing customer base (Leib and et.al., 2018). Thus, it
satisfy business requirement as performance gap is covered which finally maximises overall
productivity.
Availability of equipments and facilities: Equipments such as measuring vessels,
thermometer and many more needs to be offered by Pasco Cafe's for their staff. This leads to
produce better result consisting right amount of ingredient. Based on this the company can
design its menu and gain profit because they can suitably match up the requirement as well as
standard of cafe.
Legislation: The internal operations of Pasco Cafe is based on legislation set by local
authorities. The purpose of rendering the legislation is to meet health standard, dietary
consideration and effectively fulfil hygiene requirements in order to satisfy the requirement of
customers. This helps business to gain customer's loyalty in terms to carry forward business
effectively.
Conclusion: It has been determined that to widen up overall profitability Pasco Cafe
needs to influence the interest of customer. The manager of company needs to remain updated
about the market trend and accordingly modify menu which influence the behaviour of customer.
Further, this enhances profit margin and effectively satisfy business requirement.
Recommendations: Pasco Cafe should use the technology and maintain customer
database to analyse changing pattern it terms of taste. The menu needs to be effectively designed
in order to accommodate dynamic preference and need of customer (Lennon Douglas and Scott,
2017). Along with that cafe should remain updated about legal reforms and significantly render it
in order to flourish operations.

TASK 2
Covered in PPT
TASK 3
P5: Produce a realistic plan to develop a menu which meets customer and business requirements
to maximisation profitability for chosen organisation
To reformulate menu Pasco cafe needs to focus on diverse factors with the objective to
address the requirement of customer and successfully gain rise in profitability. Explanation of
some of the factors are listed below:
Menu balance, creativity and imagination: Effective menu planning helps in
maximising the profitability of any food zone as it appeal the interest of customer to take
desirable action. Pasco cafe while redefining its menu needs to make it more creative by abiding
the principles of menu planning (Limon-Miro, Lopez-Teros and Astiazaran-Garcia, 2017). Along
with that they can add picture along with list of ingredients used in preparing product. This can
surely engage customer and maximise the revenue source for cafe.
Use different menus for special occasion: Pasco cafe other than regular menu needs to
design special menu which helps in delivering customised services for the preference of
customer. This helps to gain additional revenue and attract wide range of customers.
P6: Produce a menu which meets customer and business requirements to maximise profitability
for an organisation
Regular menu
Pasco Cafe's menu
Food Menu
 Cheese Burger...................................................................£8.87
 Veg corn Burger…............................................................£9.68
 Veg. Lasagne.....................................................................£5.63
 Crisps.................................................................................£8.87
 Salad...................................................................................£12.1
 Cheese grill Sandwich........................................................£110.4
 Papperino Sandwich...........................................................£912.92

Beverages
 Hot Chocolate...........................................................................£5.47
 Cappuccino................................................................................£5.47
 Cold Coffee...............................................................................£5.63
 Tea…........................................................................................£6.08
 Frappuccino …..........................................................................£4.82
 Double chocolate deck..............................................................£5.22
 Mocha frappé….........................................................................£5.63
Birthday party menu
Pasco Cafe
Dining Options
£ per person
 Ham & Egg, Special rich Pasco's sandwich, home-made hand cut chips and S'mores Hot
Chocolate..........................£12.72
 Chicken supreme strips, Cookies & Cream Frappuccino, Roast ham salad and home-
made hand cut chips............................£15.41
Type A
 Squash Tagine, Thai Cod Fihcakes, Selection of any sandwiches, mast rolls, Cadbury
Creme Egg, Park Pie, Sizzling Cajun Salmon, vegetable burger, Assorted Quiches,
Soup, Garlic mushroom, selection of
savouries........................................................................£13.00
Type B
 Battered chicken strips, Thai vegetable burger, basket of Plain Petit rolls, Fish finger
roll, Selection of sandwich fillings, Marinated Drumsticks, Chocolate Dalmatian,
Assorted Canapes, Sausage, Fresh mixed leaf salad with sweet
chilli.............................................................................................£15.95
Type C

 Sausage & Mash, Basket of Plain Petit rolls, Banana Split, Handmade streak burger,
cheese and chutney, Slice of Finest Pork Pie, Nutella Drink, Thai Prawn Fish cakes,
Chinese Spare Ribs, Selection of Pickles & Savouries, Marinated Chicken
Drumsticks.............................................£18.95
P7: Test and evaluate the menu produced
There are certain indicators that can assist restaurant as well as cafe to evaluate
performance of business. Explanation of factors in relation to Pasco Cafe is defined below:
Key Performance Indicators (KPIs): This indicator is used by company to enhance its
performance as well as profitability of firm. Based on this factor Pasco cafe can focus on diverse
arena and function to enhance overall revenue by engaging people effectively.
Benchmarks: The manager of Pasco cafe set standard for internal staff which needs to be
fulfilled within stipulated duration. This helps to collectively attain the objective and enhance
profitability and overall sales of company (Yusof and Noah, 2017).
Record the data of customer and update menu: The staff of Pasco cafe needs to collect
the feedback from customer about their offerings. Based on favourable suggestion they bring
alteration and accordingly update the menu. This is effective tool to attract and retain loyal
customer.
CONCLUSION
From the above report it has been determined that menu development, planning and
design is basically used to access the market opportunity by constantly understanding the
requirement of guest and successfully serve their needs. There are various principles and factors
which are associated with menu planning that needs to be considered by the owner of cafe to
effectively serve the food and beverages. The purpose of firm is to prepare desirable menu
amongst various menus like À la carte or Table d’hôte to cater customer and business
requirement. The legal factors needs to be evaluated by food and beverage industry while
designing or developing menu. Therefore, there are certain performance measuring indicators
like KPI method, feedbacks generated from customer and so on that can assist company to
improve the quality of product and services.

REFERENCES
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Ahn, Y. and et.al., 2018. Development of a Food Exchange Table and Food Pattern for
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Alexander, E. R., 2016. There is no planning—only planning practices: Notes for spatial
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Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia. 27(4). pp.526-536.
Leib, T. and et.al., 2018. Web-based menu design: A conjoint value analysis. International
Journal of Hospitality & Tourism Administration. 19(4). pp.361-373.
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
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Lo, A., King, B. and Mackenzie, M., 2017. Restaurant customers’ attitude toward sustainability
and nutritional menu labels. Journal of Hospitality Marketing & Management. 26(8).
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Rajamani, M. R. and Punna, E., 2020. A Study on the Development of Aerostructures Design for
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Improvement in Mitigating Common Defects of the Aerostructures Assembly. (No.
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Rauws, W. and De Roo, G., 2016. Adaptive planning: Generating conditions for urban
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Saaty, T. L. and De Paola, P., 2017. Rethinking design and urban planning for the cities of the
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Yusof, N. M. and Noah, S. A. M., 2017, November. Semantically Enhanced Case Adaptation for
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Online
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