Menu Development, Planning and Design

This report discusses menu development, design, and planning for meeting customer and business requirements. It covers topics such as menu planning principles, determination of customer and business requirements, and the production of a realistic plan for menu development. The report also explores the development of a menu for maximizing profitability and includes a test and evaluation of the menu developed. The subject is Menu Development, Planning and Design, and the document type is a report. The assignment type is not mentioned. The course code, course name, and college/university are not mentioned.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 : Examination of menu planning & design for meeting customer and business requirements
.....................................................................................................................................................3
P2 : Determination of business and customer requirements.......................................................4
TASK 2............................................................................................................................................6
Covered in PPT...........................................................................................................................6
TASK 3............................................................................................................................................6
P5 : Production of a realistic plan for development of menu for meeting customer
requirements for maximization of profitability...........................................................................6
P6 : Development of a menu for meeting business and customer requirement for
maximization of profitability......................................................................................................7
P7 : Test & evaluation of menu developed.................................................................................9
CONCLUSION..............................................................................................................................10
REFERNCES.................................................................................................................................11

INTRODUCTION
Menu development, design and planning is core function performed by organisation
which are part of food industry. The representation of offered dishes are initiated for customers
to choose from available options and then place orders according to their willingness and
preference. The menu are usually divided into various sections such as starters, main course,
salads, soups, drinks, desserts and many other classification depending on type of outlet. In this
report Pasco cafe has been taken which is a cafe having its location in busy strut near railway
station and offices where the regular customers are local merchant (Alexander, 2016). Various
topics covered in this report includes investigation of different ways which can be used for
planning of menu and accommodation of customer requirement. Determining of process of
costing and prices of various items in menu. Further there is development of menu is done
according to customer's requirements.
TASK 1
P1 : Examination of menu planning & design for meeting customer and business requirements
Menu planning has been designed for determination of how a individual can understand
various nutritional content, balance and varieties of flavours in dishes Menu is a way which is
used for communicating channel between a customer and a restaurant outlet (Baiomy and Jones,
2016). Major principles on which menu is based is discussed below:
Principles
Principles on which a menu is based is very helpful for Pasco cafe for designing of their
menu and classification of beverages and menu in a effective way. This is a great tool which will
not only help in retaining of present customers but attracting of new customers.
 Pasco cafe must make a emphasis of having large varieties of options so that they can
maintain loyalty of their customers and make appeal to potential customers. Different
beverages based on properties such as warm, cold have to be separated properly.
 Adding contrast is another principle which help in presentation of beverages with
creative comminations based on taste, shape, ingredients etc.
 There must be a proper sequence in which dishes and snacks are offerrde in a proper
sequence such as salads, soups must be placed initially then after that there must be

starters followed by main course and desserts, there should also be adequate focus on
enhancement of flavour, texture and process of preparation of a dish (Kim, 2017).
Testing & Trialling of various menu types:
Table d'hôte: This is a type of menu which involves various cuisines which can be
offered to their customers at process according to their requirements. This menu is used in Pasco
cafe to charge prices to their fullest even if there is no proper consumption. This is a method
which will lead to less wastage of food as number of choices are beneficial for the customers.
À la carte: This is a type of menu which comprises of various sections such as lunch,
breakfast, evening snacks and dinner. Prices of meals are charged separately so that different
customers are attracted according to the various available options. Wide range of customers can
be served at a particular point of time with this menu (Kim and Ji, 2017).
Du jour: It involves a menu in which dishes are served on some special occasions. Prices
are kept reasonable so that wide range of customers are attracted which can lead to increase in
profit for a restaurant (Koch, Senfand Rothmann, 2018). Customer's requirement can be
fulfilled in a effective way as special dishes are offered at reasonable prices.
Menu planning constraints
Menu planning in Pasco cafe will require lot of time and there is also requirement of huge
research as preferences of customers are Channing continuously and never stable. Different types
of constraints includes customers of different age groups, staff skills. Availability of equipments,
training expenses, seasonal business etc.
P2 : Determination of business and customer requirements

Customer requirements
Prevailing trends that impact menu selection: Pasco cafe should try to be active and
more aware about different choices of target customers. Changes are needed in every business
so, it is important determine those factors which can be considered in designing the updated
menu.
Target market: Every business depends on the demands and requirement of its target
people. By taking this into account, Pasco cafe should bring something innovative in the menu
by which large number of service users can be attained.
Significance of meeting with customer inclination: Every business has its own
strategies to handle the customers. In context to Pasco cafe, customers' requirements and needs
should be its top priority. So, menu should be design and prepared in reference to target people.
Business prerequisites:
Training requirement: Training is required in every business to get its employees
familiar with environment. Pasco cafe should provide training to personnel so that they can
inherit new knowledge and skills which can be helpful for business. External training will be
useful for staff to handle customers.
Statues: There are certain standards and rules stated by government in context to food
and safety which Pasco cafe should follow. By following these rules and regulations, it will have
a direct impact on its goodwill and sales revenue of business. Quality and value are most
important factors which is to maintained in context to menu.
Operational plans: Every business focuses on its improvement and strategies which are
needed to be achieved. Pasco cafe should enhance its overall development of menu to increase
sales revenue for satisfying its target users.
Conclusion: In context to above analysis, it can be stated that cafe as well as restaurants should
be active towards menu in order to fulfil the requirements from time to time. A business is only
successful when it walks with trends in the market. At each stage of business, it is important to
determine the change.

Recommendations: It is recommended that cafe should collect feedback from its service users
to determine what requirements and changes are necessary in the menu. Also reward points
system should be implemented for old as well as new customers who give feedbacks time to time
in order to improve weaker sections.
TASK 2
Covered in PPT
TASK 3
P5 : Production of a realistic plan for development of menu for meeting customer requirements
for maximization of profitability
For creation of a new menu there are some factors which must be considered for meeting
up of requirement of people. For minimization of market competition in the Pasco cafe, teher
should be best quality of food which is to be provided to their customers is that their overall
satisfaction level can be enhanced (Rajamani, and Punna, 2020). There are certain factors which
must be considered:
Requirement of Budget: For developing effective plan it is very important that there
must be proper planning for achievement of objectives in a effective manner (Ramayulis,. and
Achadi, 2018). Finance department in Pasco is focusing on their budget for making effective
usage of resources for fulfilling individual customer requirements.
Selection of vendor: Right vendor is very important for expansion and growth of a
business. Pasco must make efforts for identification of vendor for having timely supply of raw
materials. This will assist this brand for having growth and offering timely to their target
customers.
Compliance with legal requirements: company must make adequate focus on various
legal requirements and follow all the rules and regulations for avoidance of all types of
uncertainties & risks present in the external market. In case of Paasco Cafe, management must
ensure that all such laws are followed for ensuring smooth functioning of the organisation.
Various legal requirements are related to wages of employees, safety measures, quality of
products etc.

Ingredients: In case of restaurants menu defined their success this is most critical factor
which is used for determining the quality of final dish and affects the satisfaction level of
customers (Sullivan, 2019). Pasco cafe must ensure that the overall nutritional value of their
dishes and food items do not get lost and they must take all measures for improving the quality
of their final product.
Business plan:
Steps Activities
1 In the initial step all products & services offered will be listed
properly in the menu.
2 All the items which require lot of time for preparation will not
be put in the menu,
3 Reaming items will be listed appropriately in a sequence in the
menu
4 Various Key performer indicators will be used for enhancement
of performance & attainment of desirable outcomes in form of
satisfaction level of customers
5 Different indicator such as promotional strategies and prices
will be formulated for accommodation of business
requirements Manager of the Cafe will be able to find solutions
of various problems and try to maintain customer loyalty and
market their expectation.
P6 : Development of a menu for meeting business and customer requirement for maximization of
profitability
Routine Menu
Pasco Cafe
Beverages:

 Cold coffee.................................................................................£ 6.75
 Cafe Latte...................................................................................£ 6.75
 Cafe Frappé................................................................................£ 5.95
 Cappuccino.................................................................................£ 6.95
 Espresso......................................................................................£ 6.95
 Tea...............................................................................................£ 7.50
 Hot chocolate...............................................................................£ 6.45
Food Menu
 Salad............................................................................................£12.95
 Veg. Lasagne.............................................................................£ 11.95
 Ham sandwich............................................................................£ 6.95
 Veg Burger.................................................................................£ 10.95
 Cheese Sandwich........................................................................£ 11.95
 Crisps..........................................................................................£ 14.95
Anniversary Party Menu
Pasco Cafe
Buffet options designed for special events ( £ per person)
Options
 Select between veg cheese sandwich or veg frill sandwich and French fries...............
£4.95
 Select amongst sausage, soups, salads, two rolls, scotch egg.......£10.95
 Park Pie, Marinated Chicken sticks, Carved beef platter, mixed green salad, Specific
toppings for Pizza..................................£ 14.95
 Selection of a beverage, Assorted Canapes, Carved Gammon Platter, slice of pork Pie,
Chinese spare ribs, Fresh leaf salad, Mixed Peti rolls, Coleslaw Salad, Chocolate
souffle, Beef Bourguignon....................£ 17.95

P7 : Test & evaluation of menu developed
Key performance indicators: KPI are the indicator which are used in Pasco for making
evaluation of their overall menu and a detailed assessment based on certain key indicators
(Taiwo, 2017). There are various techniques which can be used as key performance indicators by
Pasco Cafe while they are preparing their menu as mentioned below:
Timely changing menu: Amendments in many with time is a very necessary
requirements many times customers might get bored from similar food items and willing to
switch. So, for retaining of customers interest Pasco needs to identify the changing demands of
customers and then make modifications on their menu and food items so that people keep
experiencing variety and there can be increased loyalty of customers.
Taking regular customer feedbacks: Main aim behind taking customer feedback is to
identify the satisfaction level achieved by their customers and if there is low satisfaction the what
are the reasons behind it (Tucker and Sun, 2018). In Pasco cafe management musty focus on
providing satisfactory services so that they are able to have a competitive advantage as
Compared to other similar cafes.

CONCLUSION
From above report it can be said that planning of menu is very important for every
organisation. Different categories of menu such as À la carte Table d’hôte are prepared by
hotels. Effective menu is very important for attracting of customers. There are different types of
cost associated with menu such as staffing cost, energy cost. KPI benchmarking is used for
evaluation of effectiveness of a menu for assessment of sales and customer satisfaction level.

REFERNCES
Books & Journal
Alexander, E. R., 2016. There is no planning—only planning practices: Notes for spatial
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Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia, 27(4), pp.526-536.
Kim, H.D., 2017. A Study on the Development of Set Menu according to Market Segmentation
of Chinese Restaurant. Culinary science and hospitality research, 23(5), pp.109-120.
Kim, J. and Ji, M., 2017. Study on Recognition and Menu Development Direction of Medicated
Diet Gruel: Focusing on Elders in Daejoen Area. J Korean Diet Assoc, 23(2), p.202.
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Things to Come: The Case of Menu Development in Haute Cuisine. In How
Organizations Manage the Future (pp. 277-298). Palgrave Macmillan, Cham.
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Things to Come: The Case of Menu Development in Haute Cuisine. In How
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Dynamic Meal-Equivalent Menu Method for Personalized Nutrition Intervention
Programs in Obese Population. The FASEB Journal. 31(1_supplement). pp.963-2.
Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering and activity-based
costing. International Journal of Contemporary Hospitality Management.
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Ramayulis, R. and Achadi, A., 2018. Development of menu board media for information on
sugar, salt and fat related health messages at a senior high school cafeteria in Depok
City, Indonesia. Journal of Health Research.
Sullivan, D.V., 2019. Primary menu.
Taiwo, M., 2017. The Development of a School Lunch Observation Measure to Assess School
District Lunch Menu Implementation.
Tucker, A. and Sun, G., 2018. Creating New Menu Development Guidelines for UBC Food
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