Menu Planning and Design: Principles, Requirements, and Profitability

This report explores the principles of menu planning and design, the basic requirements to enhance profitability, and how to develop a menu that meets customer needs. It discusses the importance of legal compliance, menu balance, and innovation. The report also covers testing and evaluating the menu plan for optimal results.

MENU
DEVELOPMENT,
PLANNING AND
DESIGN

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

INTRODUCTION
Menu planning is a process which is useful in analysing regarding the meals, starters,
dishes and desserts. At the time of creating menu, it is important to determine its importance as
the dietary requirements of people are quite different which is helpful in order to attract more
customers (McGreevy, 2018). For this, there are many factors which should be considered in
developing menu like customers satisfaction, cost factors, pricing and so on which is referred by
customer and management. In this report, Pasco cafe is considered which is situated nearby the
busy area like railway station and offices and now cafe wants to develop new menu in order to
attract more and more customers. As this report, is going to cover the analysis of menu which is
developed in order to match the basic needs and requirements and also include the matching
necessity of business.
TASK 1
P1. Determine the principles of menu planning and design it to meet the needs to customers and
business
Principles of menu planning
These are helpful to maintain a probable balance of qualities and difference types of
dishes including various flavours (Leib and et. al., 2018). For this, menu is developed in order to
communicate with customers in effective manner which is concerned with their offerings. For
this, few principles are as:
 Offerings are classified in an effective manner to develop menu as it is more synchronic
in terms of selecting desserts which are developed in which menu look more captivating
as it offer appropriate information concerning their offerings. Description of food items are important as it is helpful in depicting and consider the basic
ingredients in order to offer prominent dish. They also provide appropriate choice which
is helpful in satisfying the needs and requirements.
Trialling and testing different types of menus À la carte: It depicts the menu in which cost is analysed and placed in an effective
manner as here, menu items and their costs are described in appropriate manner. In
relation with Pasco cafe, they offer adaptability and provide many options to potential
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customers. It is also useful in classifying the provided food items like breakfast, lunch,
dinner which is useful in attracting people. Table d'hôte: This menu define those meals which are provided among the restaurants
and cafes and for this, their hosts gather suitable thing at the single table as it is useful in
enjoying the same course at specific time (Baiomy, Jones and Goode, 2019). In relation
with Pasco cafe, they should develop a plan and prominent meal with effective
requirements and needs of customers.
Menu planning constraints:
For this, there are different types of constraints which occur while planning a menu.
Same in terms of Pasco cafe, many constraints are considered while planning menu and also
describe various skills of staff, market type, season development of business and many more.
P2. Determination of basic requirements which should be fulfilled to enhance the profit of
different menus
Business requirements: Conduct training for staff: For this, Pasco cafe need to offer prominent training and
development to their workforce and worthy sessions which are helpful in order to
enhance their behaviour and also bring politeness in their behaviour to communicate with
customers (Jones, 2019). Provide required facilities: At the time of planning menu, Pasco cafe should make sure
regarding their offerings which is facilitate to their employees as because of this, they
gets encouraged as enhances their morale which is useful for their performance. Meet present laws: For this, cafe need to consider suitable laws and legislations which
are related with the health and safety of food and customers as it is helpful in improving
the reputation, profitability and sales.
Customer requirements: Trends: In context of Pasco cafe, it is important to organise market investigation and also
analyse the current needs as it is helpful in developing menu according to the
requirements which is helpful in attracting more customers. Demand of customers: While developing menu, Pasco cafe need to determine the
requirements of customers as due to this factor customers get attracted very easily which
tends to enhances the sales.
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 Target market: At that time, their potential target market is determined which is useful in
in developing suitable strategies in order to enhance the profitability and sales
(Hernández-Ocaña and et. al., 2018).
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 develop menu, considered cafe need to include various elements and factors
with it in order to meet the need and requirements of customers as it is useful in enhancing
profitability. For this, various factors are considered that are as follows: Legal needs: Here, every restaurant and cafe need to develop their own business
operations and functions by analysing the legal terms and conditions (Zhang, Kang and
Jin, 2018). In terms of Pasco cafe, they need to include each and every function which is
useful for the legal requirements and also include health and safety to ensure regarding
the safety of employees and customers. Development of menu according to various types of functions: Every restaurant should
different kinds of menu by determining the prominent functions which are useful in
gathering more customers for their business. In terms of Pasco cafe, they should develop
different menus like according to days as normal day, wedding, festival etc.
 Menu balance and innovation: This component is important in order to plan menu as it
is useful in developing menu in a more attractive manner which is useful in attracting
new clients and also offer dishes according to their taste (Aram and et. al., 2019). In
relation with Pasco cafe, they need to use different methods such as images of food and
drinks and font style. It is completed with the help of enhancing sales, profitability and
also fulfil the requirements of customers and business.
P6. Develop a menu which meets the requirements of customers to increase the profitability
Pasco Cafe
Food Menu
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 Ham Sandwich
 Tuna Sandwich
 Salad
 Cheese Sandwich
 Crisps
 Veg. Lasagne
 Veg Burger
£10.95
£11.95
£06.95
£10.95
£14.95
£12.95
£15.95
Beverages Menu
 Cappuccino
 Cafe Latte
 Espresso
 Hot Chocolate
 Tea
 Cafe frappé
 Cold Coffee
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£6.95
P7. Test and evaluate the produced plan
While develop menu, it is important to analyse and know about the effectiveness and
efficiency among their work and also bring it to their restaurant. For this, there are many ways
that are considered in order to evaluate and develop prominent improvements in their menu
which are discussed as under: Benchmarks: As per this method, Pasco cafe should develop suitable standards which is
useful in order to fulfil the need and requirements in particular manner. It is also useful in
in analysing the profit earning ratio and sales as it should be gained and earned from fresh
menu and it also depicts the process which is useful in order to develop the standards and
also attain them at specific period of time (Shojaei and et. al., 2018). Key Performance Indicators (KPI): This method is useful in determining and measuring
the prominent performance which is used by cafes and restaurants. In terms of Pasco
cafe, they should use KPI which is useful in order to determine their sales and revenues
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as it is enhanced with the help of fresh menu. Due to this, cafe can easily attain suitable
targets and objectives and also improves the number of sales. System for collecting, recording and evaluating feedback: Feedback structure is
considered as the most prominent system which is useful in collecting effective
information of customers and also consider their likes and dislikes (VanTassel-Baska and
Baska, 2019). Because of taking feedback, Pasco cafe get effective ideas which needs to
be concerned with the menu in order to satisfy the demand of customers.
 Update menu according to the feedback of customers: Primary reason behind the
collection of feedback data as it is related with the enhancement and modifications in
their menu. In terms of Pasco cafe, they take feedback of their respective customers and
also bring prominent changes in their offerings which are demanded by their customers.
CONCLUSION
Therefore, it is analysed that at the time of developing menu, cafe should consider
various factors with it and need to ensure that customers are consuming healthy food and drinks.
Additionally, they should develop various kinds of menu and also plan its concerned constraints
which is useful in developing menu in a creative manner. Various factors are considered in order
to enhance the profitability and productivity of business. Moreover, various methods are tested
and examined in relation with menu such as benchmarking, KPI and feedback which is useful in
developing menu in effective manner.
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REFERENCES
Books and Journals
Aram, F and et. al., 2019. Design and validation of a computational program for analysing
mental maps: Aram mental map analyzer. Sustainability. 11(14). p.3790.
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.
Hernández-Ocaña, B and et. al., 2018. Bacterial foraging optimization algorithm for menu
planning. IEEE Access. 6. pp.8619-8629.
Jones, P., 2019. The Case for Inclusion of International Planning Studios in Contemporary
Urban Planning Pedagogy. Sustainability. 11(15). p.4174.
Leib, T. and et. al., 2018. Web-based menu design: A conjoint value analysis. International
Journal of Hospitality & Tourism Administration. 19(4). pp.361-373.
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.
Shojaei, D and et. al., 2018. Design and development of a 3D digital cadastre visualization
prototype. ISPRS International Journal of Geo-Information. 7(10). p.384.
VanTassel-Baska, J. and Baska, A., 2019. Curriculum planning and instructional design for
gifted learners. Sourcebooks, Inc..
Zhang, Y., Kang, J. and Jin, H., 2018. A review of green building development in China from
the perspective of energy saving. Energies. 11(2). p.334.
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