Menu Development, Planning And Design

This report discusses the principles of menu planning and design to meet customer and business requirements. It also covers the preparation of a menu development plan and the development of a menu that maximizes profitability. The menu is tested and evaluated to ensure its effectiveness. The report focuses on Pasco Cafe, a small high street cafe, and provides recommendations for improving the menu.

Unit – 21
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 ...................................................................2
TASK 2............................................................................................................................................3
Covered in PPT...........................................................................................................................3
TASK 3............................................................................................................................................3
P5 Prepare plan for menu development in order to meet customer and business requirement...3
P6 Develop a menu which meets customer and business requirement to maximise profitability
for an organisation.......................................................................................................................4
P7: Test and evaluate the menu produced...................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
The menu in any hospitality business is not only the prime method of communicating to
customer but it is also the key document for directing and controlling the business. A menu
present as a road map where present all the ingredients required to be purchased, the price a
business can pay for those ingredients and the staff, equipment and procedure require to produce
the dishes (Canhoto and Murphy, 2016). Menu development, planning and design are core
functioning performed by food industry in order to present recipes. These recipes are presented
by restaurants, cafe, hotels in their menu card. According to menu card a customer place order
for food where mention price of each item. To better understand of the report, Pasco Cafe has
been selected which is small cafe and provide contract to a company in order to plan and design
a menu for small high street cafe with 20 covers. The cafe has been established on a busy high
street in between a railway station and offices. In this report consist of identify different ways by
which menus are planned and set as per the requirement of customer. Along with analysis cost of
price of menu to meet business as well as customer requirement.
TASK 1
P1 Principles of menu planning and design to meet customer ans business requirement
Menu planning is designed to analysis individual requirement in their meal and according
to that set schedule for better menu planning procedure. The owner of cafe analysis the taste &
preferences of customer requirement after that according to preference design and set modified
menu. There are defined some principles of designing menu planning to cater and fulfil business
necessities underneath:
Principles:
The principles of menu planning can supports to Pasco cafe in order to design their menu
and categorised menu into food & beverages. It helps to attract customer and connect wit current
consumer for longer period of time (Hajrasouliha and Yin, 2015).
 Pasco cafe require to accentuate on varieties that can maintain loyalty into current
customers according to that try to increase interest of potential customer as well. So all
the food items in menu set as per the properties such as, cold and warm are classified
separately.
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 The another principle is Add Contrast in which present specific combination that can be
designed and depended on the effective size and shape.
 In menu planning all the dishes and snacks are offered by the cafe in systematic manner
such as firstly starter then proper food, drinks and desserts. Along with concentrate on the
necessities to be given and increase the use of flavour, texture and presentation way.
Trailing and testing different types of menus
 À la carte: It is a type of menu in which present various parts like breakfast, lunch,
evening snacks and dinner. The price of each item are mentioned separately in order to
attract customer at different hours to fulfil necessities. In addition, the requirement of
business are focused on serving ratio of customer at a time (Hezlett, 2016).
 Du jour: This type of menu involves specific dishes which are served by the cafe on
festive season and on special occasion. To increase number of customer Pasco Cafe can
cut down prices of commodities in order to impress of customer and generate
profitability. It helps to meet customer requirement when special dishes are offered in
reasonable prices.
Menu planning constraints
At the time of menu planning in Pasco cafe face face many problems that will take more
time and cost like fluctuate taste & preferences of customer, provide new offer to attract
customer, services serve by staff and many others.
P2: Determine customer and business requirement
Customer requirements
Current trend influences menu choices: In order to conduct business activities require to
stay updated in order to determine changes in customer behaviour. With the help of consultancy
firm produce a business plan or design a update menu where mention all necessary item to meet
with customer requirement and overviewing on menu of customer. According to that they are
taking effective decision.
Organisation target market: The main aim of Pasco Cafe is to engage with new
customer in which require to concentrate on the customer preferences in order to design specific
menu. This assure for the customer increment and profitability (Khalil and Elkhider, 2016).
Importance of catering the need, taste and preferences of customer: It is outstanding for
cafe to determine changes and need of customer. According to that the owner of cafe add on
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some specific flavours and apply changes in existing product to present in effective manner and
meet expectation with customer. Based on the changes of customer and necessities of business
can efficiently set menu.
Business requirement Training requirement: For better preparation of dishes required to effective training
enrich skill and good knowledge about food & ingredients. In the context of Pasco cafe
profitable to plan and design of menu. For this owner provide training from best chef and
use effective equipment to improve skills of staff members. Legislation: In food industry consist of some health and safety indicator that require to
remain by Pasco Cafe to arrange hygiene necessities to enhance image as well as sales of
business (Larkin, Boden and Newton, 2015).
 Business plan: To achieve objective of business require to prepare business plan in
which focus on the quality and sales of offering that consist of developing innovative
strategy and set menu design effectively to achieve future growth and development.
Conclusion: At the end, it has been analysed that the restaurant require to update in
regard of menu as per the prevailing of customer and necessities of business. Due to changes in
trends require to successfully carry out all the optimistic options in working procedure.
Recommendations: It is recommended that Pasco cafe should take formative feedback
from the regular customer. Accordingly apply all the changes in menu card and ad some flavour
to attract customer with variant menu. Therefore, right time & research can help in effective
planning and design menu to complete all the necessities of business to achieve long term profit.
TASK 2
Covered in PPT
TASK 3
P5 Prepare plan for menu development in order to meet customer and business requirement
Menu require to set after analysis different factor which are related with the requirement
of business and customer. There are different factors that focus on the planning, scheming and
modifying menu as per the changes in perception of customer, when adding seasonable dishes. In
the context of Pasco cafe changes in the menu impact on the productivity and profitability in
positive manner (Leon and March, 2016).
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Menu balance, creativity and imagination: Mostly customer place order analysis the
menu after that they select which food item they want to eat. That's why a owner take interest to
design effective menu for customer and invest money. The menu of Pasco cafe consist of
attractive pictures into menu and beverages to motivate customers in regard of place order. It is
effective for business in order to enrich profitability margin by successfully accommodating
guest's necessities.
Fulfil legal requirement: It is one of the important liability that require to fulfil on time
by cafe to operate different activities of business in regard of health and safety of customers.
This supports to business to retain the loyalty of outsider shareholder because of customer less
likely to prefer to move other optional shifts. Moreover, it helps to increase the predetermined
profitability of Pasco Cafe.
Design menu based on functions: The hotel and restaurants organise different types of
event and for this require various kind of menu to meet the requirement of occasion. Therefore,
Pasco cafe present various menu to bring out diverse function like anniversary parties,
conferences, fine dining and many more. As a result it shows positive outcomes on cafe and
increase profitability (McNie, Parris and Sarewitz, 2016).
Business plan:
Steps Activities
Step 1 Firstly, the cafe offered products & services in listed manner in Menu.
Step 2 In second step difficult items taken more time in eliminated from list.
Step 3 Remaining items are presented to achieve the reason of operations.
Step 4 To analysis the performance use tools like KPI that increase efficiency
and help to fulfil requirement of customer.
Step 5 Important indications such as price and promotion strategies are
executed to fulfil necessities of business. The manager of company sort
out the problems of staff and maintain trust of customer.
P6 Develop a menu which meets customer and business requirement to maximise profitability
for an organisation
Routine menu
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Pasco Cafe
All Day Breakfast:
 English Breakfast.............................................................................£6.75
 Hawaiian Breakfast ….....................................................................£6.75
 Italian Breakfast ................................................................................£6.95
 American Breakfast …...................................................................................£7.50
 Indian Breakfast ...........................................................................£5.95
 Stuffed Omelette …......................................................…........£6.45
 Egg Masala toast ...........................................................................£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
Birthday party menu
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P7: Test and evaluate the menu produced
Key Performance indicator: It is a measurement tool that applied by the organisation to
analysis the performance of Pasco by their menu. So it is said that LPI is useful tool to measure
performance. It is mainly utilised by the Pasco in order to determine their menu in compare of
sales value with previous sales. In this method focus on evaluation of daily functions and ensure
about the business success (Wood and Mattson, 2016).
Benchmarking: This tool defined about the standard performance and measure quality
with best restaurant in food industry in certain period of time. The Pasco cafe can use this
method to achieve sales target and achieve goal of generating high profits.
Updated menus: To impress customer require to modified menu of Pasco cafe will be
introduced according to the feedbacks provided by customers. They take decision to improve
quality of food and provide better customer services. There are focusing on Pasco cafe to
evaluate interest of customer in regard of food, price of food and any modification in them.
Evaluation of feedbacks: It is a good way to collet views from people about the products
& services that offer by the cafe. Through this feedback it is easier for Pasco cafe to search
particular areas where require to developments and modification (Ziervogel, Cowen and
Ziniades, 2016).
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CONCLUSION
As per the above report it has been concluded that planning, designing and developing of
menu are important activities of any restaurants, hotel and cafe. These menus are categorised into
À la carte Table d’hôte. Through effective menu a cafe attract customer and increase sales as
well as profitability. Moreover, some principles are followed for prepare menu in specific
manner and focus on balance, trustfulness. Additionally, different types of cost require to focus t
the time set price in menu card like energy cost and staffing cost.
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REFERENCES
Books and Journal
Canhoto, A. I. and Murphy, J., 2016. Learning from simulation design to develop better
experiential learning initiatives: An integrative approach. Journal of Marketing
Education. 38(2). pp.98-106.
Hajrasouliha, A. and Yin, L., 2015. The impact of street network connectivity on pedestrian
volume. Urban Studies. 52(13). pp.2483-2497.
Hezlett, S. A., 2016. Enhancing experience-driven leadership development. Advances in
Developing Human Resources. 18(3). pp.369-389.
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.
Larkin, M., Boden, Z. V. and Newton, E., 2015. On the brink of genuinely collaborative care:
experience-based co-design in mental health. Qualitative health research. 25(11).
pp.1463-1476.
Leon, J. and March, A., 2016. An urban form response to disaster vulnerability: Improving
tsunami evacuation in Iquique, Chile. Environment and Planning B: Planning and
Design. 43(5). pp.826-847.
McNie, E. C., Parris, A. and Sarewitz, D., 2016. Improving the public value of science: A
typology to inform discussion, design and implementation of research. Research Policy.
45(4). pp.884-895.
Wood, A. E. and Mattson, C. A., 2016. Design for the developing world: Common pitfalls and
how to avoid them. Journal of Mechanical Design. 138(3).
Ziervogel, G., Cowen, A. and Ziniades, J., 2016. Moving from adaptive to transformative
capacity: Building foundations for inclusive, thriving, and regenerative urban
settlements. Sustainability. 8(9). p.955.
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