Menu Planning and Design

This article provides an overview of menu planning and design, including different types of menus, customer and business requirements, and key considerations. It discusses the impact of customer and business requirements on menu planning and design, and provides recommendations for meeting trends in customer and business requirements. The article also explores key performance indicators for menu planning. References and resources on menu planning and design are included.

MENU PLANNING, DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
LO 1.................................................................................................................................................3
Comparative overview of at least three different types of menu ...............................................3
Menu to explore the how the customer and business requirements/expectations are met..........4
Conclusions that include recommendations for meeting trends in customer and business
requirements for the café.............................................................................................................6
LO 2.................................................................................................................................................7
LO 3.................................................................................................................................................7
Key performance indicator .........................................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu is defined as a resources which educate consumer about offering of the company.
Dobar is a UK based restaurant. This report highlights different type of menu and comparison
between them. After that the report highlights the different factor affecting menu planning in the
restaurant. After that the report highlight. In the end the report highlights the KPI regarding
menu.
This presentation highlights the Key consideration which Dobar has to take at the time of menu
planning. Also highlights the cost and price menu consideration which organization has to take at
the time of planning menu.
LO 1
Comparative overview of at least three different types of menu
Menu is a document which used to contain a list of different type of dishes that consumer
may order in the restaurants. Restaurant generally uses menu as a tool to attract the eye of
customer toward offering of an organization (Buisman and et.al., 2019). There are many
different type of menu such as A la Carte menu, Table D’Hote menu and cycle menu. A la carte
menu is the menu which used to offer individual prices dishes of all the offering of restaurant for
consumer. At same time Table D’Hote menu is the menu where multiple course meal are offered
with fixed total price of all the offering. Where as cycle menu is the type of menu which used to
made for a specific period of time in the restaurants. This type of menu is easily repeated in the
restaurant after specific period of time. There are many difference and similarities between all of
this three type of menu. Comparison between all of this menu are as follows:
Basis A la Carte Table D'Hote Cycle Menu
Choices This menu used to
offer better variety of
choices to consumer.
This menu used to
offer comparably less
amount of choices to
consumer.
This menu also used to
provide less amount
variety choice to
consumer.
Time based This menu is not
prepare by keeping
time in the mind.
This menu is prepare
for longer period of
time. As generally
restaurant used to
This type of menu is
generally prepare in
the organization for a
shorter period of time

change the menu, at
the time of introducing
seasonal dishes in
multiple course
(Hernández-Ocaña and
et.al., 2018).
in the restaurant.
Purpose All the three type of menu are prepare with the purpose of educating
different customer about different offering of restaurant to them.
Principle of Menu Planning
There are few menu planning principle which restaurant has to consider at the time of menu
planning in the restaurant. Some of the major principle are as follows:
 Nutritious: Offering of the restaurant used to contain a balance amount of each class of
nutrients dishes to the consumer in the restaurants. Reason behind the same is that there is
good trend of nutritious product in the market.
 Aesthetics: This principle specify that restaurants has to prepare more presentable food
to be offered in the market.
 Variety with Quality: Restaurant has to make sure that their menu used to contain a
good variety of product to be offered to the customer but has to make sure quality does
not compromise in that (Hashimoto and et.al., 2016).
Menu to explore the how the customer and business requirements/expectations are met
As all the organization in generally used to operate in the organization with the sole purpose of
satisfying different need of the customer in the market. Dobar also used to operate with same
motive. Menu planning used to play a very crucial role in restaurant in doing the same. All the
customer used to has different sort of expectation as a result different type of menu used to help
Dobar to satisfy consumer need (Gottschall, Gultek and Heroux, 2018).
A la Carte: As expectation of customer used to be combination of trend, requirement and
different need, A la Carte menu helps consumer in satisfying all of this in once. As this menu
help consumer in selecting the best combination they are looking to consumer by ordering
product from different variant. Example: Consumer are more toward eating hygienic food but at

the same time consumer also loves to eat desert with the help of A la Carte menu, consumer will
able to consume both the variant together.
Table D'Hote: As all the consumer always looks to have a proper meal to satisfy their
need in the market. Table D'hote menu help customer in satiosfing their need. As this type of
menu help customer in having proper meal which starts from welcome drink and ends on desert.
This type of menu enhances the customer experience.
Cycle menu: This type of menu generally satisfy the need of daily employee or student.
As this category of consumer generally looks for this type of menu in the market.
Discuss and analyse the impact that customer and business requirements have upon
the planning and design of menus
There are many different type of customer requirement and business requirement which
also need to consider by all the organization at the time of menu planning. Reason behind the
same is that customer and business are the two most important party for which organization used
to run their operation.
Customer requirement:
Trend: As explain above also all the consumer in the market always look to consume a
food which is trending in the market. As a result Dobar has to make sure that they used to check
different trend in the market on regular basis. On the basis of the same used to highlights the
dished accordingly. Current trend in UK is toward more healthy food, reason behind the same is
increasing obesity and different health issue.
Value: It is another requirement of all the consumer. As all the consumer always looks to
have dishes which is high on value. Value hear means good quality and tasty food at reasonable
price. Dobar has to make sure that they are offering food in the market at a reasonable rate. This
will also help company in defending competitor force in an market (Grady and et.al., 2020).
Business requirements:
Legal requirement: It is the first business requirement which need to be consider at the
time of menu planning in the organization. As organization has to make sure that they used to
compile different planning activity of business with legal requirement such as hygine policy,
nutritious policy etc.
Resources: It is another consideration which Dobar has to take at the time of planning
menu in the organization. Restaurant has to make sure that the offering which they are planning

to offer in the market can be successfully met in the organization with the help of available
resources. Resources are trained employee, equipment and machinery etc.
Quality: this factor is also need to be consider by the restaurant at the time of planning
menu in the organization. In this organization has to make sure that they used to offer good
quality of product to the consumer. This will be beneficial for Dobar in maintaining good
goodwill of the company in the market (Ahn and et.al., 2018).
Conclusions that include recommendations for meeting trends in customer and
business requirements for the café.
After going through the business and consumer requirement in the market it has been concluded
that customer requirement are generally used to be combination of trend, taste and money they
are willing to pay. To satisfy the same it has been recommend to Dobar that they generally used
to invest good resources in research and development activity to ascertain trend in the market.
Also organization has to make sure that they generally used to keep a eye on the cost of the
company. This will eventually help company in offering the dishes of the company at reasonable
rate in the market.
After going through business requirement It has been concluded that, all the organization
always plan menu to build good goodwill and maintain good customer base of company. To
defend the different challenge related to same, organization has to make sure that they used to
conduct different training session in the organization. This will eventually help the company in
building good resources. Also, organization has to make sure that they used to adopt different
technology to maintain the quality of product in an organization.
Key consideration
There are many different type of consideration which has been taken to develop menu in
an organization some of them are price, as all the organization look to offer good value product
to the consumer in the market (Yoong and et.al., 2017). Variants with nutritional content is
another, as it is very important for business to offer good nutritious product to the consumer. At
the same time the organization also has to make sure that they are offering good choices to the
consumer in the market. A La carte menu of an organization is as follows:

Menu Price
Starter
Pea and mint shooters £5
Toscana soup £6
Organic sprout salad £5.5
Grilled asparagus, smoked trout, pea shoots and
crisp
£6
Bread and olives
Beverages
Fresh fruit juice £15
Espresso coffee £20
Milk shakes £16
Main course
Tender stem broccoli £8
Tortilla Espanola £9.5
Asian style veggie box £10
Marmalade Boiled Harm £11
Pot Chicken Tikka Masala
Desserts
Lemon and blueberry Cheesecake £15
Pumpkin spice roll £14
Fresh seasonal fruit £20
Chocolate fudge cake
LO 2
(Covered in PPT)

LO 3
Key performance indicator
Dobar will also be checking the viability of menu with the help of KPI tool in the organization.
As this will help company in checking the outcome of the activity which restaurant is
performing. KPI are as follows:
Number of customer as per seat: This is the KPI in which restaurant will see how many
of seats were filled in the restaurant. As this will help company in knowing the attraction power
of menu.
Sales: This is the anther sector which will be focused in which restaurant will check the
dishes which used to see good sales and which are not. This will help company in ascertaining
the dishes on which organization has to focused more as compare to other (O'Neill and et.al.,
2020).
Customer feedback is the another way, which will be used by Dobar .In this organization
will be asking the feed back of all the consumer by giving space at bottom of receipt to share
their experience and provide with valuable feed back. This will prove as a basis to make different
decision in the organization (Leib and et.al., 2018).
CONCLUSION
The above report summarized that there are many different type of menu in the
organization. After that the report summarized that all the menu used to satisfy need of the
customer in different way and also identify different consideration at the time of menu planning.
In the end the report highlights KPI of menu planning in the restaurant industry.

REFERENCES
Books and Journals
Buisman, M.E., and et.al., 2019. Donation management for menu planning at soup
kitchens. European Journal of Operational Research. 272(1). pp.324-338.
Hernández-Ocaña, B., and et.al., 2018. Bacterial foraging optimization algorithm for menu
planning. IEEE Access. 6. pp.8619-8629.
Hashimoto, A., and et.al., 2016, July. Design in Everyday Cooking: Challenges for Assisting
with Menu Planning and Food Preparation. In International Conference on Cross-Cultural
Design (pp. 182-192). Springer, Cham.
Gottschall, R., Gultek, M. and Heroux, L., 2018. Similarities and Differences in US and
Canadian Restaurant Marketing Strategies: A Cross-Border Analysis of Menu
Offerings. Journal of Tourism and Hospitality Management. 6(1). pp.1-8.
Grady, A., and et.al., 2020. Effectiveness of a Web-Based Menu-Planning Intervention to
Improve Childcare Service Compliance With Dietary Guidelines: Randomized Controlled
Trial. Journal of Medical Internet Research. 22(2). p.e13401.
Gregoire, M., 2016. Foodservice organizations: A managerial and systems approach. Pearson.
Ahn, Y., and et.al., 2018. Development of a Food Exchange Table and Food Pattern for
Nutritionally Balanced Menu Planning. Korean Journal of Community Nutrition. 23(5).
pp.411-423.
Yoong, S.L., and er.al., 2017. A randomised controlled trial of an online menu planning
intervention to improve childcare service adherence to dietary guidelines: a study
protocol. BMJ open. 7(9). p.e017498.
O'Neill, L.M., and et.al., 2020. Harmonizing Micronutrient Intake Reference Ranges for Dietary
Guidance and Menu Planning in Complementary Feeding. Current Developments in
Nutrition.
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.