Menu Development, Planning and Design

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.