Menu Development, Planning and Design

This report discusses the principles of menu planning and design to meet customer and business requirements. It explores the different kinds of menus and menu planning constraints. It also provides a plan to develop a menu to maximize profitability for a chosen organization. The report includes a sample menu that meets the requirements of customers and the business.

Menu Development,
Planning and Design
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Table of Contents
INTRODUCTION...........................................................................................................................3
Task 1...............................................................................................................................................3
P1 Principles of menu planning and design to meet customer and business requirements for
different kinds of menus.........................................................................................................3
P2 Customer and Business requirements that need to be fulfilled in order to maximise profits 4
Task 2...............................................................................................................................................4
(Covered in PPT)....................................................................................................................4
Task 3...............................................................................................................................................5
P5 Plan to develop a menu in order to maximise the profitability of the chosen organisation5
P6 Menu..................................................................................................................................5
P7 Testing and Evaluation of the above Menu.......................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8
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INTRODUCTION
A menu can be defined as list of food and beverage items along with their prices that is
offered to the customers at a restaurant (Ahn and et. al., 2018). Menu Planning is an important
task within a restaurant as it saves both time and money, promotes healthier eating choices and
should be planned while keeping certain points in mind like availability of ingredients,
accessibility to the market, people who are to be served etc. The report is based on Pasco Cafe
which is located on a busy high street and has regular customers. The report explains the
different principles of menu planning in order to meet business and customer requirements and
factors that need to be kept in mind while deciding prices of the menu. A menu is also presented
which meets the requirements of customers as well as businesses.
Task 1
P1 Principles of menu planning and design to meet customer and business requirements for
different kinds of menus
Menu Planning and Design is an important component within a restaurant as it helps in
saving time as well as presents the customers with a variety of food and beverage options to
choose from. The different principles of menu planning and design are explained below -
 Balance – While planning and designing a menu, it should be kept in mind that various
dishes and flavours are balanced with each other. Also, food items should also be
balanced depending on if they are high or low in fat.
 Variety – The menu should offer a variety of dishes to the customers to choose from so
that their choices are not limited to specific food items (Clemensen and et. al., 2017). The
food items should be based on main courses that are served by the restaurant.
Menus can be tested by using questionnaires that are offered to the customers to get an
idea of how successful the menu is and the areas in which it can be improved. All these
principles help in meeting customer as well as business requirements. There are different kinds
of menus that are offered at restaurants based on their business like à la carte, table d’hôte menus
etc. which are explained below -
 À la carte – This kind of menu provides the customers with the choice of ordering
individual food dishes in a restaurant. The menu contains a list of food items along with
their prices. Pasco cafe offers à la carte to its customers.
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 Table D’hôte – This kind of menu wherein few choices of multi course meals are offered
to the customers at fixed prices.
Menu planning constraints
The various constraints of menu planning are as follows -
 Availability of ingredients – Every dish has its own ingredients and there can be cases
when the ingredients of a specific dish might not be available in the market which can act
as a constraint (Hernández-Ocaña and et. al., 2018).
 Type of Target Market – Different target markets have their own taste and when a
restaurant develops or plans the menu, this factor should be kept in mind because if this is
not addressed, it can act as a constraint.
P2 Customer and Business requirements that need to be fulfilled in order to maximise profits
Both customers and businesses have different kinds of requirements that must be fulfilled
in order to maximise profits. The target market of Pasco Cafe includes travellers as well as
employees working in different offices. Customers expect their dishes to be customised, fat free,
sober etc. Thus, Pasco cafe should understand the importance of meeting customer needs and
expectations, this helps in building a strong brand image and satisfying the needs of the
customers which helps the organisation in gaining the loyalty of the customers.
Also, there are certain business requirements that should also be fulfilled in order to
maximise a company's profits and share in the market. For example- the respective cafe should
hire experienced staff that can further be trained to attain maximum output (Ioppolo and et. al.,
2016). The equipments and facilities in the premises should be in sync with the latest trends of
the market. The cafe can also use the concept of menu engineering which can also help it in
maximising the profits. It should also focus on meeting food and safety as well as hygiene
standards.
Task 2
(Covered in PPT)
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Task 3
P5 Plan to develop a menu in order to maximise the profitability of the chosen organisation
Various factors should be taken into account while planning menus like the restaurant or
cafe should develop its menu based on the preferences of customers and their tastes. Also,
different functions like weddings, conferences etc. should have menus that cater to people who
attend such functions (Jamei and et. al., 2017). The food dishes in a menu can use seasonal or
local ingredients which has many advantages like the local people relish such dishes more. But at
the same time it can also act as a disadvantage as people who visit the place first time may or
may not like the taste of the dish as they are not used to the ingredients. Thus, menu planning is
crucial process and should be carried out by Pasco cafe effectively to not only meet the needs of
the customers but also maximise profitability. The skills of the staff as well as the resources
should be utilised to their maximum capacity. The ingredients that go into the preparation of
food dishes should meet the quality standards which means that the food and beverage items will
be of high quality. Menu engineering is also a great way to implement in order to increase
profits.
P6 Menu
A menu is a very important part of a cafe or restaurant as it helps the customers in
knowing the offerings of the place. It also provides the management to get an idea about what
resources and ingredients will be needed in order to prepare different food dishes (Khalil and
Elkhider, 2016). A menu is not permanent and can either change on a daily, weekly, monthly or
annual basis. Since the owner of Pasco cafe wants to revise the menu, a revised menu that meets
the requirements of customers as well as the business is described below -
Every day menu
Pasco Cafe
Beverages:
 Cappuccino...........................................................................£6.75
 Cafe Latte.............................................................................£6.75
 Espresso................................................................................£6.95
 Hot Chocolate …......................................................…........£7.50
 Tea …...................................................................................£5.95
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 Cafe frappé...........................................................................£6.45
 Cold Coffee ….....................................................................£6.95
Food 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
Conference menu
Pasco Cafe
Buffet Options
£ per person
 Selection of sandwich and home-made hand cut chips..........................£3.95
 Selection of Panini's and home-made hand cut chips.............................£5.95
Option A
 Selection of Sandwiches and open rolls, Park Pie, Assorted Quiches, Home-made
Sausage Rolls, selection of savouries........................................................................£6.00
Option B
 Basket of Plain Petit rolls, Carved Beef Platter, Selection of sandwich fillings,
Marinated Chicken Drumsticks, Slice of Finest Pork Pie, Assorted Canapes, Scotch egg,
Fresh mixed leaf salad.............................................................................................£07.95
Option C
 Basket of Plain Petit rolls, Carved Beef Platter,Fresh mixed leaf salad, Slice of Finest
Pork Pie, Coleslaw Salad, Chinese Spare Ribs, Carved Gammon Platter, Selection of
Pickles & Savouries, Marinated Chicken Drumsticks.............................................£10.95
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P7 Testing and Evaluation of the above Menu
The above menu can be tested and evaluated by the owner of Pasco Cafe by analysing the
reviews that people post online and the revenue that is generated from each table (KPIs Every
Restaurant Manager Should Measure, 2020). There should be systems that collect, record and
evaluate feedbacks that are provided by customers on the menu. This will help the cafe to
understand the needs and expectations of the customers in a better way. Also, by doing so the
cafe can update its menu and design it in such a way that it is in line with the feedback they
provide (Qian and et. al., 2017). This will help it in gaining loyalty of the customers as well as
increasing their overall satisfaction. The cafe can also set benchmarks for its success like
offering its customers the option of customised food and beverages. It can also engage customers
online on various social media platforms like Instagram and Facebook in order to keep them
updated about any new happenings of the cafe like addition of a new dish or beverage etc.
CONCLUSION
From the above report, it can be concluded that menu planning is a crucial component for
a restaurant or a cafe and the management of the same should take in account various factors like
preference and expectations of the customers, skills of the workforce etc. Also, it is
recommended that the skills and resources that are available with the organisation should be
utilised to their maximum capacity to ensure that the overall profitability as well as the
performance of the same in increased and that customers are satisfied with the products and
services offered to them.
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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.
Clemensen, J. and et. al., 2017. Participatory design methods in telemedicine research. Journal of
Telemedicine and Telecare. 23(9). pp.780-785.
Hernández-Ocaña, B. and et. al., 2018. Bacterial foraging optimization algorithm for menu
planning. IEEE Access. 6. pp.8619-8629.
Ioppolo, G. and et. al., 2016. Sustainable local development and environmental governance: A
strategic planning experience. Sustainability. 8(2). p.180.
Jamei, E. and et. al., 2017. Investigating the role of virtual reality in planning for sustainable
smart cities. Sustainability. 9(11). p.2006.
Khalil, M. K. and Elkhider, I. A., 2016. Applying learning theories and instructional design
models for effective instruction. Advances in physiology education. 40(2). pp.147-156.
Qian, J. and et. al., 2017. The design and development of an omni-directional mobile robot
oriented to an intelligent manufacturing system. Sensors. 17(9). p.2073.
Online
KPIs Every Restaurant Manager Should Measure. 2020. [Online]. Available through:
<https://www.planday.com/blog/use-these-kpis-to-measure-your-restaurants-success/>.
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