This report discusses different types of menu and principles of menu planning and design. It explores how consumer and business requirements impact menu planning. It also provides a detailed plan for menu with success measures.
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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 different menu and principles of menu planning..........................3 Analysis of different menu to explore consumer and business requirement are met.............4 Impact of customer and business requirement impact planning for menu.............................4 Conclusion and recommendation...........................................................................................5 Detailed plan supported by success measures........................................................................5 TASK B...........................................................................................................................................6 CONCLUSION................................................................................................................................7 REFERENCES................................................................................................................................8
INTRODUCTION For the effective working of a cafe or hotel it is very necessary for the company to have effective and attractive menu. This is necessary because of reason that this will attract more of the consumers and thus, increases the consumer base of company(Lai and et.al., 2019). Thus, the present report will discuss about different types of menu and principles of menu planning and design. Further it will discuss impact of consumer and business requirement over planning and designing of menu. Also, a detailed plan for menu will be made including some criteria for measuring success of menu. TASK A Comparative overview of different menu and principles of menu planning Menu planning and design is defined as the process through which the cafe or restaurant decides for their dishes and food which they are going to provide to their consumers. There are many different ways in which menu can be designed and made like Ala carte menu, Table D’ hote menu and Du Jour menu(Nemeschansky, von der Heidt and Kim, 2019). In comparison it is seen that a La Carte menu is the one which list the prices of each item in menu separately. Here the consumer will have flexibility of choosing the food product on their own and will pay for it separately. On the other side Table D’hote menu is the one where multi- course meal is offered to its customers with limited choice and is charged as a fixed total price and is also known as Prix Fixe menu. In contrast to this, Du Jour menu is the one which offers flexibility for small restaurants in customizing every day menu. These are generally written over chalkboards or digitally displayed. The major principle of menu planning is socio- cultural background of the area wherein the restaurant is located. This is a major principle because if cultural background will be ignored then people of that area will not like the menu and will not go to place. Another major principle to be considered at time of menu planning or design is nutritional value of food products. This is a major consideration because of the fact that if food will not give enough nutrition then the customers will not like the food and will not go for any of the menu whether by it a La Carte, Du Jour or any other(Marty, Jones and Robinson, 2020).
Analysis of different menu to explore consumer and business requirement are met For the different types of menu there re basically different requirement of consumer and business as well. Like for instance, for La Carte menu the requirement of consumer are high because this is an expensive menu so all people cannot afford it. In the same manner this is profitable for the hotel as this includes highly priced dishes. In the Du Jour menu is a type of menu which created specially for some days only. With the help of this menu the special requirement of the consumers are met. Also, for the business the Du jour menu is very beneficial as this will increase the income for special events and festivals. In the other menu Table D' hote menu the consumer requirement are met with help of providing a special menu with a fixed price and this is very nominal and not very high. With this menu the business requirement is also met as the hotel is able to earn good amount of money. Impact of customer and business requirement impact planning for menu The requirements of both consumers and business impact the designing and planning of menu to a great extent. This is majorly because of the fact that these are the main stakeholder for which menu is being designed so it is necessary to take care of requirement of both these stakeholders(Jawabreh and et.al., 2018). Customer requirement-Consumers are the one who come and consumes the food and beverages provided by café. The major requirement which impact planning of menu is trends of consumers within the current market dynamics. This need to take into great consideration as if this is not considered then consumers will not like services of restaurant(Muc and et.al., 2019). This is because of menu will not be in accordance with consumer preferences and taste then they will not consume it and this will result in loss for restaurant. Also, target market of restaurant impacts the menu planning as if menu will not be in accordance to requirement of target market then it will be a failure. Business requirement- This also impacts the working on making and planning for menu for restaurant as if this will not be in accordance with the requirement of restaurant then it will be a waste of time(Theis and Adams, 2019). The first is the supply of material and this impact the menu planning because of the reason that if the raw material for the food product which restaurant is planning to add in menu is not easily available then this will have a high impact over menu. It is so because if raw material will not be available then how the dish will be prepared.
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Another requirement of business is to meet all the legislation and health and safety measures relating to menu decided by restaurant. This is necessary because if these are not considered at time of menu planning then this will not be a profitable choice for business. It is majorly because of the fact that if safety and quality of food is not maintained then consumers will not like it and hence, profitability of restaurant will decrease. Conclusion and recommendation In the end it can be concluded that while designing menu it is very necessary for restaurant to take into consideration all principles of effective menu planning and designing. Along with this different requirement of consumer and business which impact the business were highlighted like taste and preference of consumers, profits of business, laws applicable on business, health and safety and hygiene factors(Tom and Annaraud, 2017). It is recommended to restaurant that they must take into consideration menu engineering which is a study of profitability and popularity of menu item and how they are placed in menu in accordance to its usage and profitability(Kalenjuk and et.al., 2016). Another recommendation is to focus on quality, marketing and cost of adding the dishes in menu of restaurant. This is because if these three will be ignored then the restaurant will not be able to meet its objective of earning profits. Detailed plan supported by success measures Consideration for developing menu The current market preference of consumers is towards more of healthy and organic food which are having high nutritional values attached. Also, current trend is going of vegan food and eatable products which needs to take into consideration at time of planning menu. Also, in current there is a new trend of organizing food in accordance to the festival going on currently or wedding seasons and also includes fine dining at time of designing menu for the restaurant. Moreover, restaurant must take into consideration the quality aspect of food and the quality of product must be excellent as consumers prefer high quality food irrespective of prices of food. Also, it is advantageous for restaurant to go for local and seasonal food in its menu because this will attract more consumers(Rose and et.al., 2019). In order to make the menu attractive it is necessary that restaurant takes into consideration all legislation and need to balance between creativity and good imagination and also use the technique of menu engineering.
MenuPrice Starter Roasted carrot n coriander soup£5 Tomato consommé£6 Organic sprout salad£5.5 Corn- sun blushed tomato salad£6 Beverages Fresh fruit juice£15 Espresso coffee£20 Milk shakes£16 Main course Pepper potatoes£8 Tortilla Espanola£9.5 Chickpea burger£10 Olivas Rellenas£11 Desserts Cheesecake£15 Pumpkin spice roll£14 Fresh seasonal fruit£20 Evaluating menu Just making the menu as per latest trends and requirements of consumers and business is not enough. It is also necessary for restaurant to make sure that this menu is doing its work as it is expected to do. For this the major step taken to evaluate the success of menu is use of benchmarking. Under this technique the menu is compared with that of the competition and if our menu is better than it means that restaurant is successful in its operations. Another criterion of measuring success is taking feedback directly from consumers(Baiomy, Jones and Goode, 2019). This will assist restaurant in knowing directly from consumers that whether they like the menu of restaurant or not. If they do not like then suggestion can be directly taken from the consumers. another technique is use of KPI that is key performance indicator. This is a method which restaurant uses in order to evaluate success of company by meeting its objectives. Under
this some base is taken and success is measured against that base. For instance, profit, sales, customer base and another related basis. TASK B Enclosed in PPT CONCLUSION From the above discussion it is summarised that menu planning is very effective in success of restaurant. This is because if the menu will be interesting then only this will attract more of the consumers. The current report stated that menu planning principles need to be considered by restaurant like socio- cultural background and taste of consumers. Also, it highlighted requirement of consumer and business-like preferences of consumers, profit margin of business, compliance with all legislation.
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REFERENCES Books and Journals 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. Hillier-Brown, F. and et.al., 2019. Feasibility and acceptability of a Takeaway Masterclass aimed atencouraginghealthiercookingpracticesandmenuoptionsintakeawayfood outlets.Public health nutrition.22(12). pp.2268-2278. 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. Jeong, E. and et.al., 2019. A scale for restaurant customers’ healthy menu choices: individual and environmental factors.International Journal of Contemporary Hospitality Management. 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. Lai,H.B.J.andet.al.,2019.Canrestaurantrevenuemanagementworkwithmenu analysis?.Journal of Revenue and Pricing Management.18(3). pp.204-212. Marty, L., Jones, A. and Robinson, E., 2020. Socioeconomic position and the impact of increasing availability of lower energy meals vs. menu energy labelling on food choice: two randomized controlled trials in a virtual fast-food restaurant.International Journal of Behavioral Nutrition and Physical Activity.17(1). p.10. Muc, M. and et.al., 2019. A bit or a lot on the side? Observational study of the energy content of starters, sides and desserts in major UK restaurant chains.BMJ open.9(10). p.e029679. Nemeschansky, B., von der Heidt, T. and Kim, P. B., 2019. Customer-driven menu analysis (CDMA): Capturing customer voice in menu management.International Journal of Hospitality Management.p.102417. Rose, K. and et.al., 2019. School food provision in England: A historical journey.Nutrition Bulletin.44(3). pp.283-291. Seyitoğlu, F., 2016. A Conceptual Study on Menu Planning and The Selection of Menu Items.Publication name.p.183. Theis, D. R. and Adams, J., 2019. Differences in energy and nutritional content of menu items served by popular UK chain restaurants with versus without voluntary menu labelling: A cross-sectional study.PloS one.14(10). Tom, M. and Annaraud, K., 2017, July. A fuzzy multi-criteria decision making model for menu engineering.In2017IEEEInternationalConferenceonFuzzySystems(FUZZ- IEEE)(pp. 1-6). IEEE.