Menu Development, Planning and Design

This report discusses the planning and design of menus for Pasco Cafe, including an overview of different menu types and their impact on meeting business and customer requirements.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION.......................................................................................................................2
PART A.......................................................................................................................................3
Overview of three different menus to introduce principle......................................................3
Three different types of menu to explore and how it helps to meet business and customers
requirement.............................................................................................................................3
Impact on cafe and customers requirement have upon the plaining and design of menu......4
Conclusion and recommendation............................................................................................4
Detailed plan for menu ,and KPI's .........................................................................................4
REFERENCES............................................................................................................................5
INTRODUCTION

Menu planning is the proper process of deciding what customers will eat for their each
meal. This includes side dishes, main dishes, desserts etc. It is also important for the restrunts
to know how many meals to plan for and when to serve , what will be the prices and their cost.
This report will plan menu for the Pasco Cafe and it will include design, planning of the
menu. This report will provide comparative overview of the 3 different type of menu to
introduce the principle of menu plaining and design. It will also analyse how those three menu
will helps to meed demand and expectation of the Pasco Cafe and their customers. This report
will discuss impact of business requirements and customers have upon the plaining of the
menu.
PART A
Overview of three different menus to introduce principle
There are different type of menus which are often associated with the particular types of food
service operations- here are the three most popular menu -
Static menu
This kind of menu stay the same for the every day and most typically used in quick
service to upscale casual restaurants. In this menu plaining may be presented on the menu
board or the printed format, many people laminated their menu so it can be clean easily and
this menu directly handed to the customers (Ahn and et.al., 2018). This menu includes salads,
desserts, beverage, appetizers etc. choices are very less but service may be fast
Daily menu
daily menu change on a basis or may be planned for the special events with the one
time used. Daily menu are often used in fine dining or for the food service operations which
featured locally and easily available in the market. This is for parties and banquets and also
used for the daily specials.
cycle menu
This menu is designed for the non-commercial food services activities which are serve the
same group of customers every day like , schools, long term care , healthcare etc. dishes are
repeat on the regular basis.

Three different types of menu to explore and how it helps to meet business and customers
requirement.
Three different types of menu are Static menu, cycle menu, daily menu. Static menu are
used for the same every day and most commonly used for the quick services to upscale casual
restaurants. This can be useful for the Pasco Cafe because this is perfect menu for the cafe,
they can use it for the fast services (Burger and et.al., 2018). It will help to provide customers
demand through the fast services and cafe can earn profitability because their main motive is
to earn profit.
Daily menu will not able to satisfy customers demand, because it is for the special events
and all and they are opening their cafe near railway station. Their will be many people who
will visit their cafe for the food so it will be not possible for them to provide and special item.
Daily menu offers a non- commercial food in which they offer same type of food to the
customers. This can be useful for them because they are opening their cafe nearby the railway
station and their will be lots of people who come from the different places by travelling
through training so this can satisfy their demand.
Impact on cafe and customers requirement have upon the plaining and design of menu
It will be important for the Pasco Cafe top fulfil the demand of the customers through the
right menus and dishes they want to eat. This can be done through understanding the factored
such as taste, demand, trends, cost etc (Nerini And et.al., 2018). Pasco Cafe have to plain their
menu which can attract customers to come their cafe demand have nice weal which them.
Pasco Cafe have top know what are the local famous food in their areas and what price they
can offer so customers can pay for it. Many customers like to eat green food, so they should
add this on their menu.
Conclusion and recommendation
It is important for the Pasco Cafe to follow trends which can enable to take competitive
advantages, and they can earn profitability in the market. It will also impact on the customer,
and they can be satisfied because they will get what they want (Özdemir and Nebioğlu., 2018).
Here are some trends in the Food and beverage market which can be used to satisfy demands
of the customers-
Green food

People nowadays are too much worry about their health, and they prefer green food
more than oily food. This is good for their heath, and they can take a healthy meal in the
Pasco Cafe, so they should use this green food, so they can fulfil demand of the customers,
and they can take competitive advantages.
Fast food
Most of the people like to eat tasty food and it is easy to make and does not take time
to get ready. Pasco Cafe can use this in their menu, so they can satisfy demand of their
customers and earn profitability through fast food trends in their cafe.
Detailed plan for menu ,and KPI's
Static menu are used for the same every day and most commonly used for the quick
services to upscale casual restaurants. This can be useful for the Pasco Cafe because this is
perfect menu for the cafe, they can use it for the fast services (Zhang, Peng and Zhai., 2019).
They can provide fast services to the customers, and they are opening cafe which include all
item which can be used in this menu.
KPI's
Key performance indicator is measurable value which helps to demonstrate how
effectively Pasco Cafe is achieving their goals and business objectives . This will be helpful
for them to reach to their target. Pasco Cafe have to select the area which they want to track.
After tracking business metrics , they have to track them into the real time reporting tool. This
can be done by the dashboard reporting software , will show entire performance of the
business.

REFERENCES
Books and journals
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.
Burger, E. and et.al., 2018. Sprouts Menu Development, Recipe Testing and Evaluation.
Nerini, F. F. And et.al., 2018. Mapping synergies and trade-offs between energy and the
Sustainable Development Goals. Nature Energy.3(1). pp.10-15.
Özdemir, B. and Nebioğlu, O., 2018. Use of Menu Design Techniques: Evidences from Menu
Cards of Restaurants in Alanya. Advances in Hospitality and Tourism Research
(AHTR).6(2). pp.205-227.
Zhang, E., Peng, S. and Zhai, Y., 2019, December. Design and Application Development of
the Camps Navigation System Based on ArcGIS Runtime SDK for Android:——Taking
the Yunnan Normal University as an example. In 2019 IEEE 4th Advanced Information
Technology, Electronic and Automation Control Conference (IAEAC) (Vol. 1, pp. 1262-
1266). IEEE.