Menu Development, Planning and Design

This document discusses the principles of menu planning and design, and provides insights into different types of menus. It also explores the factors to consider for menu planning, such as customer preferences and business requirements. The document includes a realistic menu developed for a cafe, and explains how to test and evaluate the effectiveness of a menu.

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Determine the principles of menu planning and design it to meet the needs to customers
and business............................................................................................................................3
P2 Determination of basic requirements which should be fulfilled to enhance the profit of
different menus.......................................................................................................................4
TASK 2............................................................................................................................................5
Covered in PPT.......................................................................................................................5
TASK 3............................................................................................................................................5
P5 Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability.............................................................................................................................5
P6 Develop a menu which meets the requirements of customers to increase the profitability6
P7 Test and evaluate the produced plan.................................................................................6
CONCLUSION ...............................................................................................................................6
REFERENCES................................................................................................................................1

INTRODUCTION
Menu is a tool or a document which displays the food items a restaurant or hotel or a cafe
is offering to public and to their potential consumers. Menu planning is crucial task which is
performed by restaurant managers. It involves huge research and development as knowing what
consumers prefer and their desires is must for a hospitality services provider. Menu is a prime
tool by which an organisation that is restaurant, a cafe or a hotel, communicate with its guests.
This assignment is based on Pasco cafe which is located on a high street which is very busy an
covered with all potential buyers (Baiomy, Jones and Goode, 2019). The report covers principles
of menu planning and design, number of different types of menu are also discussed in the
assignment. A menu is developed after analysing the market and the need of consumers, also the
menu is tested and evaluated using appropriate measures.
TASK 1
P1 Determine the principles of menu planning and design it to meet the needs to customers and
business
There are different types of food service providers such as restaurants, cafes and hotels,
these businesses serve to different type of people on different occasions. Therefore, it is required
for hotels and other hospitality providers to have unique menus and of different types which
enable them to fulfil needs of visitors and providing them best experience (Li and Yang, 2020).
Different types of menus are elaborated and suggested below which can be used by Pasco cafe
manager while planning and designing their menu. Also, some principles are explained which
needs to be considered by Pasco cafe managers in order to create an effective menu.
Types of menu Table d'hôte- This is a French phrase which means Hosts table, it is a style of menu
planning for restaurants and cafes. Table d'hôte menu offers a fixed number of food and
beverage items at fixed or predetermined prices. For example, Buffet menu and Banquet
menu.
 À la carte- This is one of the most commonly used menu type and very famous in
hospitality industry. À la carte is also a French word which means “According to the
card or Customer Order”. This form of menu offers wider choice of to guests of food
items which are individually priced.

Principles of Menu planning and design Order of dishes- While planning menu the order to food items play a very important role
for making it effective and helping guests in deciding their order. The menu have to be
systematic, cold and warm dishes either food or beverage should be placed separately,
soups, appetizers and main course should be listed in different groups (Beitl, 2019).
 Attractiveness- Menu is the primary tool which is used to communicate with public as
they decide their order form the menu and it is the first image what a guests seek about
the respective food provider. Therefore, it is necessary principle which has to be
considered while planning menu to make it attractive enough for developing a good first
impression on the consumers.
Menu planning constraints
The constraints are defined as the factors which limits or restrict development of effective
menu planning and designing. In case of Pasco cafe, main constraints are skilled staff and
procurement of ingredients. These two are the main impacting constraints as the location of the
cafe is in between railways station, different offices and builder merchant offices. Due to which
it is required that the menus which is designed is flexible and according to the skills of
employees as number of different types of customers needs are to be satisfied by the cafe.
P2 Determination of basic requirements which should be fulfilled to enhance the profit of
different menus
The menus which are planned and designed by the managers of Pasco cafe has to be in
accordance with the business and customers in order to fulfil needs of both the parties (Gurinović
and et. al., 2018). Below some of factors are described which are required to be followed while
planning and designing menu.
Customers requirements Current Trends- Pasco cafe have to conduct research in order to gain knowledge about
the current trends flourishing in marketplace. This trend analysis assist managers of the
cafe in planning their menu and choosing best suitable menu type for their cafe which
will attract most of their customer.
 Meeting customer taste and preferences- Main motive of every organisation or business
owner is to render their customers the best services and good quality products. This is
another factor which will be considered while planning menu where Pasco cafe manager

will plan their menu according to the taste of their targeted market segment, by adding
those food items which are most preferred by their customers.
Business requirements Organise training for staff- Under this factor it is determined that Pasco cafe staff needs
to be trained and their knowledge needs to be updated with passing time for increasing
their efficiency and effectiveness (McGreevy, 2018). This is one business requirements
which is necessary to be fulfilled in order to keep employees motivated.
 Offer desired facilities- In order to keep staff encouraged it is responsibility of Pasco cafe
to provide them desired facilities. This will increase their engagement in business as they
are motivated enough to work with their full efficiency.
TASK 2
Covered in PPT
TASK 3
P5 Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability
In order to serve the best quality products to guests every cafe, restaurant or hotel needs
to plan it before and seek knowledge about several factors which has influence over business.
These factors will define effectiveness of operations and other functions as they directly or
indirectly affects the running of business. These factors are as follows: Legal requirements- This elements is referring to the legal laws and regulations which is
established by the government according to particular industry for smooth running of the
business in the economy. Pasco cafe owners has to develop their operations and functions
by following all the food safety rules and health regulations issued by the political party.
 Menu balance and creativity- The menu which is being developed had to be balanced, in
other words menu should hold all different types of food items and beverages which
satisfy the needs and expectations of not just a particular group (Bacon and Krpan, 2018).
But it should be designed in with a balance for serving to wider group. Another factor is
it has to be creative in order to attract people attention.

P6 Develop a menu which meets the requirements of customers to increase the profitability
EVERYDAY MENU
Pasco Cafe
Food Menu Beverages Menu
 Ham Sandwich................ £10.95
 Tuna Sandwich............... £11.95
 Salad............................... £06.95
 Cheese Sandwich........... £10.95
 Crisps.......................... £14.95
 Veg. Lasagne.............. £12.95
 Veg Burger................. £15.95
 Cappuccino..................... £6.75
 Cafe Latte....................... £6.75
 Espresso.......................... £6.95
 Hot Chocolate................. £7.50
 Tea................................ £5.95
 Cafe frappé................... £6.45
 Cold Coffee.................. £6.95
P7 Test and evaluate the produced plan
The effectiveness of menu needs to be evaluated once it is developed for understanding
the needs for improvements and making changes in designed menu. For doing so some sources
can be used which are explained below: Key Performance Indicators (KPI's)- It is a technique which is used to measure the
performance of company's operations and unique functions. Pasco cafe make effective
use of KPI's to analyse their sales or revenue units, which is changed after introducing
new menu. These KPI's also help in achieving all targets and objectives of cafe by
enhancing revenue units and performance levels (Ahn and et. al., 2018).
 Collecting feedbacks- This is a tool which is used to collect an idea about the perceptions
of people or potential buyers. Pasco cafe managers can take customers feedback orally or
through feedback forms. In these feedbacks guests will provide their true comments
which will enable cafe to make changes and improve their menu.
CONCLUSION
The above document concludes that menu developing, planning and designing is an
essential and hectic task which needs to be performed by restaurant business owners and other
hospitality service providers. Number of principles are taken into consideration while developing
menu for making its effective enough. A menu is developed according to the gathered

knowledge about the different types of menu and key constraints. At the end, trough KPI's and
feedback forms the effectiveness of menu is tested.

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.
Bacon, L. and Krpan, D., 2018. (Not) Eating for the environment: The impact of restaurant menu
design on vegetarian food choice. Appetite. 125. pp.190-200.
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.
Beitl, C., 2019. Menu.
Gurinović, M. and et. al., 2018. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food chemistry. 238. pp.186-194.
Li, X. and Yang, Y., 2020. Training Mode of Applied Talents in Urban and Rural Planning
Major. Journal of Landscape Research. 12(1). pp.131-133.
McGreevy, M. P., 2018. Complexity as the telos of postmodern planning and design: Designing
better cities from the bottom-up. Planning Theory. 17(3). pp.355-374.
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