Menu Development, Planning and Design

This report discusses the principles of menu planning and design to meet customer and business requirements. It examines the customer and business requirements needed to maximize profits. It provides a realistic plan to develop a menu and produces a menu that meets customer and business requirements. It also tests and evaluates the menu produced. The report focuses on Pasco Cafe as the base organization.

Menu Development,
Planning
and
design

Contents
INTROUCTION..............................................................................................................................3
TASK 1............................................................................................................................................3
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus................................................................................3
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus..........................................................................................3
TASK 2............................................................................................................................................4
TASK 3............................................................................................................................................4
P5 Realistic plan to develop a menu............................................................................................4
P6 Produce a menu which meets customer and business requirements to maximise profitability
fora chosen organisation..............................................................................................................5
P7 Test and evaluate the menu produced.....................................................................................7
CONCLUSION................................................................................................................................7
REFRENCES...................................................................................................................................8

INTROUCTION
Hospitality sector in today's world plays very essential role as high number of employment
opportunities generate from this sector (Ahmed, Meenar and Alam, 2019). Restaurants and hotels
plays very important role which includes high quality menu planning so they can satisfy the
needs and wants of customers. In the present report, Pasco Cafe is chosen as the base
organisation which is located on high street. This is the report divided into two sections which
consist of essential constraints as well as considerations considered while doing menu planning.
On the other hand, second portion is a power point presentation which consist of identifying
requirements of target customers.
TASK 1
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus
It is said that menu of a restaurant, hotel and cafe plays very essential part which help in
attracting large number of customers towards the organisation (Ahn and Schmidt, 2019). Along
with this, menu of a restaurant helps in guiding customers about what the hotel or restaurant
offers to their customers. In the present context of Pasco Cafe, owners of the restaurant need to
follow some essential principles while planning as well as developing their menu. These
principles are going to be discussed as follows:
Proper sequencing: It is one of the key principle which play very important role as all
the food items must be listed in an appropriate sequence. In reference to Pasco cafe, all the food
items are added into the menu by doing proper sequencing. This as a result make whole menu
attractive and easy for customers to decide what to order.
Clear as well as detailed description & price: It is essential for the manager of Pasco
cafe to include clear description about the menu which includes ingredients & prices. This will
assist customers in examining what they want to order and can easily buy food items according
to their budget and need.
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus
For an organisation, it is required to identify their customer’s need in order to provide them
quality services effectively (Czaja and et.al., 2019). On the basis of these kind of practices, an

organisation can attain their business requirements by enhancing availability of resources in
effective manner.
Customer requirements:
 Influence of current trends on customer’s choice: Changes in trends always influence
customer’s requirements therefore it is required for Pasco Café to adopt certain changes
in their business practices in order to satisfy customer’s requirement easily.
 Target market: Pasco Café needs to identify their target market in order to establish
services according to their demand and requirements.
Business requirement:
 Training needs of staff: In an organisation, employees need to be trained so that they
can quality services to customers (Haddad and Rahman, 2019). Therefore, Pasco Café
requires to conduct training sessions for their employees in order to enhance their skills
and capabilities.
 Meeting current legislations: For a business, it is required to consider all the ethics and
legislations appropriately in order to cope up with ethical practices appropriately. Pasco
Café needs to consider all the legislation related to food and safety as well as business
ethical practices.
TASK 2
(Covered in PPT)
TASK 3
P5 Realistic plan to develop a menu.
Developing menu is an essential part of a cafe as it is required to meet the requirements
of customers in an effective manner (Liu, Guo and Zhang, 2019). In the present context of Pasco
cafe, it has been identified that managers create effective menu by considering different factors
which will aid them in satisfying the needs and wants of customers as well as assist in earning
more profitability at the marketplace. Some of the requirements for creating effective plan by the
managers of Pasco Cafe are going to be discussed as follows:
Menu engineering: It refers to the examination of popularity, goodwill and profitability
of particular menu which is mainly linked with the uniqueness of the menu. In reference to the
chosen organisation which is Pasco Cafe, managers need to add some attractiveness within their

food menu so it will aid them in grabbing large number of attention of people. Along with this,
they provide them unmatched experience which leads towards the retention of customer for a
longer period of time.
Legal formalities: When managers of Pasco Cafe create menu for satisfying the needs
and wants of customers, they must follow all the legal policies. These legal policies are related
with serving food items, preparation of food and many more. Each and every activity must be
conducted by staff members in a legal and ethical manner which helps them in enhancing their
goodwill at the marketplace (Romano, Fiorini and Marucci, 2019).
Proper use of skills and resources: Managers of Pasco Cafe emphasis on using all the
skills and resources available to the restaurant and cafe in an appropriate manner. It is essential
to use all the resources, skilled employees and highly advance technologies so all requirements
and needs will be fulfilled. This as a result assist them in increasing profitability and reputation
at the competitive marketplace.
P6 Produce a menu which meets customer and business requirements to maximise profitability
fora chosen organisation
Menu designing is a creative process that assist an organisation to showcase verity in their
food and services in a creative manner to their customers. Menu designing of Pasco Café is
determined below as:
Every day menu
Pasco Cafe
Beverages:
 Cafe frappé...............................................................................................................£6.45
 Cafe Latte.................................................................................................................£6.75
 Cappuccino...............................................................................................................£6.75
 Cold Coffee ….........................................................................................................£6.95
 Espresso....................................................................................................................£6.95
 Hot Chocolate …..........................................................................................…........£7.50
 Tea ….......................................................................................................................£5.95

Food Menu
 Cheese Sandwich....................................................................................................£10.95
 Crisps......................................................................................................................£14.95
 Ham Sandwich........................................................................................................£10.95
 Salad........................................................................................................................£06.95
 Tuna Sandwich.…...................................................................................................£11.95
 Veg Burger..............................................................................................................£15.95
 Veg. Lasagne...........................................................................................................£12.95
Conference menu
Pasco Cafe
Options in Buffet
 Variety in home-made hand cut chips and sandwich.................................................£6.95
 Variety in home-made hand cut chips and Panini's....................................................£8.95
Selection A
 Variety in Park Pie, Assorted Quiches, Sandwiches, Open rolls, Home-made Sausage
Rolls………………………......................................................................................£13.00
Selection B
 Hamper of Carved Beef Platter, Plain Petit rolls, Marinated Chicken Drumsticks,
Selection of sandwich fillings, Slice of Finest Pork Pie, Scotch egg, Fresh mixed leaf
salad Assorted Canapes......................................................................................................
£15.95
Selection C
 Basket of Carved Beef Platter, Fresh mixed leaf salad, Carved Gammon Platter, Chinese
Spare Ribs, Coleslaw Salad, Marinated Chicken Drumsticks, Plain Petit rolls, Selection
of Pickles & Savouries, Slice of Finest Pork Pie……...............................................
£18.95

P7 Test and evaluate the menu produced
Evaluation is a process that ensure about the activities that needs to be effective as they can
be (Rukun and Anwar, 2019). On the basis of these kind of practices, Pasco Café can easily
identify areas for improvement in order to attain desired goals effectively.
Key Performance Indicators (KPIs): These kind of practices are basically used by an
organisation in order to measure their performance as per their target objectives and goals (Silva,
Pinto and Bertolini, 2019). For Pasco Café, this performance measure tool can assist to analyse
effectiveness of work and food quality as per the customer’s requirement as well as need.
Benchmarks: This method basically used to set particular standards for firm that they want
to achieve within a specific time period. Pasco Café can implement this method for quality
assurance, food production, services deliverable and so on.
Systems for collecting, recording and evaluating feedback: For Pasco Café, this method
will assist in identifying customer’s view point and feedbacks towards organisation’s services.
These kind of practices assist in analysing several areas that needed to be improve as per
customer’s requirements.
Updating menus according to customer feedback: Menu of restaurant needs to be
updated as per changes in trends as well as customer’s feedback so that better services can be
served (Sobri and et.al., 2019).
CONCLUSION
As per the above report it has been summarised that at the time of developing a menu, it
is required for an organisation to implement proper evaluation process so that improvement areas
can be identified. On the basis of these practices, desired changes can be implemented by firm on
a specific period of time.

REFRENCES
Books and Journals
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network: Toward water-sensitive urban growth planning in Dhaka,
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Ahn, C. and Schmidt, S., 2019. Designing wetlands as an essential infrastructural element for
urban development in the era of climate change. Sustainability. 11(7). p.1920.
Czaja, S.J., and et.al., 2019. Designing for older adults: Principles and creative human factors
approaches. CRC press.
Haddad, K. and Rahman, A., 2019. Development of a Large Flood Regionalisation Model
Considering Spatial Dependence—Application to Ungauged Catchments in
Australia. Water. 11(4). p.677.
Liu, Z., Guo, L. and Zhang, Q., 2019. A simple and efficient method for designing broadband
terahertz absorber based on singular graphene metasurface. Nanomaterials. 9(10).
p.1351.
Romano, B., Fiorini, L. and Marucci, A., 2019. Italy without Urban ‘Sprinkling’. A Uchronia for
a Country that Needs a Retrofit of Its Urban and Landscape Planning. Sustainability.
11(12). p.3469.
Rukun, K. and Anwar, S., 2019. January. E-Consult: Designing of Development for Thesis
Advisory Model Based on Management Information System in IAIN Bukittinggi. In 1st
International Conference on Innovation in Education (ICoIE 2018). Atlantis Press.
Silva, C., Pinto, N. and Bertolini, L. eds., 2019. Designing Accessibility Instruments: Lessons on
Their Usability for Integrated Land Use and Transport Planning Practices. Routledge.
Sobri, M., and et.a., 2019. Development of Inventory Information System Using Enterprise
Architecture Planning Method. JOIV: International Journal on Informatics
Visualization. 3(4). pp.321-326.