Menu Development: Principles, Requirements, and Evaluation

This project report focuses on menu development for Pasco Cafe, a small high street cafe. It covers the principles of menu planning and design, determining customer and business requirements, and evaluating the menu for maximized profitability. The report also includes a realistic plan for menu development, a menu that meets customer and business requirements, and the testing and evaluation of the menu produced. The recommendations emphasize the importance of feedback from consumers for continuous improvement.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1: Principles of menu planning and design to meet customer ans business requirement.........1
P2: Determine customer and business requirement to maximise profits....................................2
TASK 2 ...........................................................................................................................................3
Covered in PPT...........................................................................................................................3
TASK 3............................................................................................................................................3
P5: Realistic plan for menu development...................................................................................3
P6 Menu which meets customer and business requirement to maximise profitability for an
organisation.................................................................................................................................4
P7: Test and evaluate the menu produced...................................................................................5
CONCLUSION ...............................................................................................................................5
REFERENCES................................................................................................................................7

INTRODUCTION
Food and beverage industry is one of the major part of hospitality and needs contineous
development in order to attract more and more consumers. Menus are planned in timely manner
or as per requirements of consumers taste and preference. Food and beverages are one of the
most important part of hospitality industry and there is continuous growth and development in
this sector and menu development plays important role (Baiomy and Jones, 2016). In this project
report Pasco Cafe is considered in order to plan and design a new menu for current and targeted
consumers. It is situated in bust street between railway station and offices. The project report
consist menu planning, determination of cost and price menu and developing a menu as per
consumers requirement.
TASK 1
P1: Principles of menu planning and design to meet customer ans business requirement
Pasco Cafe is a small high street cafe which is located in the bust street and this made
availability of number of regular customers for cafe. Menu offered by cafe is attractive and
requires some modification and designing in order to attract new consumers. To make menu
suitable requirements of business and consumers must be considered. While designing menu
certain principles that must be considered which are as follows-
 Variety in food is one of the key principle that Pasco Cafe food consultant needs to
follow while designing the new menu. This will help in attracting new consumers to try
different food products.
 Nitration balance is also important while designing the menu. Cafe can mention amount
of nutritional products that a dish contains while designing their menu so that attraction
can be enhanced for new consumers ad old consumers can be maintained at the same
time (Baiomy, Jones and Goode, 2019).
 Colour and shape of offered food must be included with some real pictures of served
food to make menu attractive and new at the same time.
Analysis of three different types of menu:
À la carte: In this form of menu individual dishes can be offered by consumers form
menu card. In this practice meal is served as mentioned at the menu card and no other dish as per
consumers are served. It is suitable for businesses as preparation for a defined menu can be maid
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and on the same time consumers do not have chance to receive what they want instead they have
to get what is offered to them.
Du jour: In this menu an dish is served in the restaurant on a particular day. This is
considered suitable for business and consumers and different dishes can be offered and
consumers on different days to enhance satisfaction level (Bordwell and Clark, 2017).
Table d’hôte: In this menu multi-course meals with only a few choices are charged at a
fixed total price. This meets requirements of business but consumers requirements are not met
with this menu.
Constraints of Menu planning:
Their are number of constraints available with Pesco Cafe which are as follows-
 Skill of staff employed
 Availability of equipment to serve some dishes
 Type of market for a particular menu
 Quality and cost involved with some products of menu.
P2: Determine customer and business requirement to maximise profits
Customers requirements for menu is as follows-
Current trends and menu choices: Food and beverages choices keeps on changing
based on the recent trends and season. While serving a menu which is suitable as per consumers
requirements it must be seen that dishes suitable to trend is mentioned and available.
Consideration to taste, preference and needs of consumers: To meet consumers
requirement it must be ensured that targeted consumer group must be provided with food and
beverages as per their choice (Lennon, Douglas and Scott, 2017). As Pesco Cafe is established in
busy street and number of consumers are form offices then this must be considered while
designing menu.
Business requirements for menu is as follows-
Trained staff: Pesco Cafe requires trained and skilled staff members in order to serve
number of new dishes that can be added to their menu for its development. This will help in
attracting new consumers and generating more profits.
Advance Equipment: Development in menu requires new equipments so that new
dishes can be made and offered in same taste and size as mentioned. This will attract more
consumers and profits will take hike.
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Constancy of supply: Serving a dish for few days and making it available occasionally is
not appropriate and business organisation needs to serve all dishes on regular basis to maintain
their consumers and earn more amount of profits for business (Lo, King and Mackenzie, 2017).
Quality, cost and marketing: These three factors have a direct impact on consumers
stability and they must be maintained as per set standards so that new consumers can be attracted
and hold in business to serve.
Conclusion: Above requirements of business and consumers determine that continuous
updation is required to be introduced. All the challenges are considered and maintenance in
quality and cost is maintained to become effective.
Recommendations: System of feedback must be developed for consumers so that scope
of improvement can be identified and changes can be made as per taste and preference of
consumers. This will help in serving consumers with best suitable manner to generate high
profits.
TASK 2
Covered in PPT
TASK 3
P5: Realistic plan for menu development
Menu development is affected with number of factors and each factor required to be
considered in the process of menu development. Each factor must be included in planning,
organisation and managing food menu as per taste and preference of consumers. The process of
menu development for Pesco Cafe takes place in the following manner-
Diet, nutritional content and price: Offered menu of the cafe must consider each form
of diet to offer them through their menu. Nutritional content must be included in the description
to make menu attractive. Price of offered products must be set at moderation so that cost can be
covered and at the same time it become affordable.
Cultural preferences: Food is selected on the basis of culture that individual possess. As
Pesco Cafe is available in busy street the menu must develop such dishes which can be
consumed quickly and offered with minimal time for consumers who have office (Rajamani and
Punna, 2020).
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Creativity and Imagination: Good amount of creativity and imagination make a menu
attractive and suitable for all. So on frequent basis changes must be made to menu for attracting
more consumers and generating good profits for business.
P6 Menu which meets customer and business requirement to maximise profitability for an
organisation
Routine menu
Pasco Cafe
Beverages:
 Cafe Latte.............................................................................£6.75
 Cold Coffee ….....................................................................£6.75
 Espresso................................................................................£6.95
 Tea …...................................................................................£7.50
 Cafe frappé...........................................................................£5.95 Hot Chocolate …......................................................…........£6.45
 Cappuccino...........................................................................£6.95
Food Menu
 Tofu and cheese Sandwich.…...............................................................£10.95
 Pasco Veg. Pizza .......................................................................£11.95
 Grilled Veggie Sandwich....................................................................£6.95
 Veg Burger..........................................................................£10.95
 Crisps...................................................................................£14.95
 Baked Mushroom potato ....................................................................................£12.95
 French fries .................................................................£15.95
Menu for special occasions
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P7: Test and evaluate the menu produced
Evaluation of menu is based on certain basis which are as follows-
Key Performance Indicator: It is a process through which performance of business
organisation is evaluated on the basis of set targets. In terms of Pesco Cafe KPI can be termed as
sales amount made by business. Sales will be termed as a measure on the basis of which
performance is evaluated of cafe (Rauws and De Roo, 2016).
Benchmarking: Quality for menu offered by business will be set as benchmark for Cafe
so that good public image can be created. This will be used as a tool to generate more profits
with utilising resources in appropriate manner.
Systems for collecting, recording and evaluating feedback on menus: Feedbacks
received form number of consumes are important to improve. Pesco Cafe needs to make a
effective feedback collection system record them and evaluate them for improving quality of
work.
CONCLUSION
From the above project report it has been concluded that menu development is a
continuous process and business organisations needs to make continuous efforts for effective
development. Principles of menu development needs to be followed and consumers and business
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requirements needs to be followed to meet requirements for profit maximising. Key
considerations must be given to factors that affects prising and costing of business. Accuracy in
pricing is made to manage profitability ratio. Plan for menu development is followed so that
business requirements can be followed and test to evaluate business performance can be made
effectively.
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REFERENCES
Books and Journals
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia. 27(4). pp.526-536.
Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Bordwell, D. T. and Clark, C. H., 2017. Lesson plan menu. Teaching Social Studies: A Methods
Book for Methods Teachers, p.67.
Lennon, M., Douglas, O. and Scott, M., 2017. Urban green space for health and well-being:
developing an ‘affordances’ framework for planning and design. Journal of urban
design. 22(6). pp.778-795.
Lo, A., King, B. and Mackenzie, M., 2017. Restaurant customers’ attitude toward sustainability
and nutritional menu labels. Journal of Hospitality Marketing & Management. 26(8).
pp.846-867.
Rajamani, M. R. and Punna, E., 2020. A Study on the Development of Aerostructures Design for
Assembly Guidelines and their Effective use to Proactively Identify Opportunities for
Improvement in Mitigating Common Defects of the Aerostructures Assembly (No. 2020-
01-0009). SAE Technical Paper.
Rauws, W. and De Roo, G., 2016. Adaptive planning: Generating conditions for urban
adaptability. Lessons from Dutch organic development strategies. Environment and
Planning B: Planning and Design. 43(6). pp.1052-1074.
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