Menu Development, Planning and Design

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENT
LO1 .................................................................................................................................................3
P1 Examine the principles of menu planning and design............................................................3
P2 Determine the customer and business requirements...............................................................4
LO2 .................................................................................................................................................5
P3 Determine the key considerations which need to be taken into account when costing and
pricing menus...............................................................................................................................5
P4 Produce accurately costed and priced menus to meet a range of customer requirements......5
LO3..................................................................................................................................................7
P5 Pragmatic plan of action to develop a menu which proves fruitful both for the customers
and organization...........................................................................................................................8
P6 Preparation of menu which has aimed at benefits of both customer and organization..........9
P7 Evaluation of menu produced by the food enterprises.........................................................10
CONCLUSION .............................................................................................................................10

INTRODUCTION
Menu planning is advanced planning of menu where the management decides the pricing
structure of the different food items present on the menu and then develops a comprehensive
menu (Dixit, Saxena and Sharma, 2017). After its planning it can be decided that what
ingredients the company needs on regular basis and which customer group is attracted to it.
Pasco cafe is a small high street cafe located in busy streets between railway station and offices.
Certain ways are discussed in this study to plan a menu in such a way that both organization and
customers are benefited through it.
LO1
P1 Examine the principles of menu planning and design
A menu is a formal means of communication, designed to inform the customers of all the
products a hotel or restaurant has to offer. It is a price list of all available products for the
customers to chose form to make his/her order. In general there are 3 basic types of menus:
Static menus are decided and implemented everyday without making many changes to it, Cyclic
menus implement designed changes to the pattern of menus on a regular base to meet customer's
requirements and integrate seasonal produce and Daily menus are those which are planned for a
particular event for single use or menus which are changed on a daily basis (Hay, 2018). Primary
principles of menu planning and design are:
1. Depending upon the type of establishment, suitable types of menu are chosen to
maximize profits.
2. Location of establishment determines potential target market of available customers.
3. Charging fair prices for dishes in menu is imperative for a business's success.
4. Unique menus offer better chances to compete with nearby restaurants with respect to
quality and price (Henderi, Zcull and Putri, 2019). While developing menus, managers
must take into account the equipment available in the kitchens.
5. Availability of supplies and familiarity of the chefs with dishes, at local, regional and
national level, plays huge impact on menus.
6. Depending upon the type of establishment the number and sequence of courses impact
menus.

7. Using that language, the customers are comfortable with which, is also an important
principle in menu designing.
P2 Determine the customer and business requirements
In order to maximize profits, an establishment has to take into consideration a number of
customer and business requirements.
CUSTOMER'S REQUIREMENTS
Customer trends change periodically and it is necessary for a Pasco Café's menu to
reflect these trends and meet market's expectations for healthy operations. The biggest customer
trend currently is ordering food online and getting it delivered. The popularity of mobile food
applications gives us insight into the changing customer trends and how increasing number of
individuals and families are opting to order food online as opposed to cooking at home. Keeping
up with these customers trends will help Pasco Café service greater number of customers and
generate higher profits. Inability to target this ever-increasing market share can result in cafe
losing out to its competitors who have integrated these trends into their operations and are
reaping rewards (Ferdian, 2018). Maintaining target customer's expectation and requirements is
also extremely important in retaining their loyalty and capturing a particular market share. For
example, a restaurant located in Italian locality, serving Italian food to customers has to keep its
menu designed to serve locals. Expanding the menu by substituting Italian with Chinese dishes
might not sit well with customers.
BUSINESS'S REQUIREMENTS
Establishment also has to consider the business requirements such as creating an
achievable, profitable menu that takes into consideration the skills of hired chefs and staff,
equipments available in kitchens, objectives of the owner and viability regarding health
protocols and preparation time. Availability and budget of raw produce also hugely impacts
menu's dishes. An establishment needs planned strategies such as menu engineering for
maintaining their product quality, costs, marketing and profits while adhering to mandatory
safety guidelines and state legislations, in order to maximize its operations and profits.