Menu Development: Principles, Requirements, and Evaluation

This report discusses the principles of menu planning, customer and business requirements, and evaluation of menus for maximizing profits. It provides insights into developing a realistic menu and testing its effectiveness. The report also explores the importance of menu engineering, skills utilization, and legal considerations. It includes a sample menu for Pasco cafe.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Principles of menu planning to meet business requirements.................................................3
P2 Customers and business requirements to maximise profits...................................................4
TASK 2 ...........................................................................................................................................5
Covered in PPT...........................................................................................................................5
TASK 3............................................................................................................................................5
P5 Realistic plan to develop a menu...........................................................................................5
P6 Produce menu.........................................................................................................................5
P7 Evaluation and testing of menu..............................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Menu planning is a practice which is usually adopted by restaurants so that they can
attract customers in market by offering them a variety of food which includes main dishes, side
dishes and desserts. Restaurants make their menu well organised and well balanced so that
healthy food can be offered to customer at attractive rates which can help in increasing the sales
of company (Baiomy, Jones and Goode, 2019). Its also help in increasing the brand image of
restaurant as its main function is to provide customers with healthy and high quality food and
beverages which can be done through menu planning. In this report a menu is being planned for
Pasco cafe which is a small high street cafe with 20 covers. The cafe is located on a busy street
between a railway station and offices which means that it has a heavy footfall of customers
which requires that a good menu is developed and designed to attract new customers and retain
the existing ones.
TASK 1
P1 Principles of menu planning to meet business requirements
Menu planning principles include balance, nutritional quality, aesthetics and variety
including colour, texture, flavours etc. of food which can help in designing and planning an
attractive menu. Various factors must be considered by restaurants while designing their menu
like nutritional requirements, age, religion and culture of people, income level of people the
restaurant is aiming at, time and energy considerations, seasonal availability etc. Following
principles need to be followed by Pasco cafe so that a well structured and designed menu can be
provided to customers: Proper sequencing: The items in menu must be sequenced appropriately and the dishes
which are actually available in the restaurant must be included in menu of Pasco Cafe.
Clear distinctions between each sections of dishes must be made so that a clear and
attractive menu can be designed (Clarke, 2018). Clear and detailed descriptions: It means that each dish which is listed on menu must
include price and ingredients so that customer can make an informative choice from
menu making it easier to find their desired dish thereby increasing their satisfaction.
 Decorous listing: The items of menu must be decorously listed so that menu can be made
more attractive and comfortable for customers to choose dishes from. Also the selection

of dishes must be done appropriately so that customers can choose from a variety of
dishes that are available in the menu.
P2 Customers and business requirements to maximise profits
It is important that Pasco cafe review its menu regularly so that dishes can be included as
per customer requirements and their changing taste and preference. Apart from examining
customer neds, business needs must also be examined so that profits of business can be
increased.
Customer requirements:
Restaurants are the part of hospitality industry which means that customers are the most
important aspect of their business. This means that menu of restaurants must be reviewed and
changed as per the changing needs and wants of customers so that customer satisfaction can be
maximised. Current taste and preference: It is important that restaurants offer food to people based
on the taste and preference of customers so that a competitive advantage can be gained in
market. It also help in building strong brand image of restaurant which ill increase
customer footfall in company (Furtak, 2017).
 Changing customer economy: It is important to change the menu based on income level
of target customers which will help in attracting customers more efficiently. Pasco cafe
thus needs to review the process of all its dishes such that the target market can be
attracted more efficiently.
Business requirements:
The basic aim of all business is to earn high profits by increasing their sales and
attracting a large number of customers. Following are the business requirements which need to
be fulfilled by changing menu of restaurant: Facilitates requisite equipments: It is important that business examines all the tools and
techniques which are required to operate the business efficiently so tat food on menu can
be prepared which help in enhancing taste of customers (Harris and et. al., 2016).
 Trained employees: It is important that employees are provided with training so that the
dishes that are listed on menu can be prepared in the same taste, texture and flavour as is
promised to customers.

TASK 2
Covered in PPT
TASK 3
P5 Realistic plan to develop a menu
Development of menu is an important part of a successful restaurant which help it in
attracting customers and offering them with a variety of dishes so that their satisfaction can be
maximised and company sales can be increased. Some of the requirements and determinants for
developing an effective menu are: Menu engineering: It is related with the study of popularity and profitability of menu
items and how these factors affect and influence inclusion of dishes in the menu. It means
that having a menu which has a varied level of popularity and profitability, then the
company profits can be increased along with increasing the variety of dishes on menu
(Leib and et. al., 2018). Appropriate use of skills: It is important that the skills are well utilised and resources
available are efficiently used so that target customers can be provided with good and high
quality food which can help in increasing their satisfaction. Organise functions or themes: The menu must be organised based on the theme of
restaurant or the function which is hosted by restaurant which can help in increasing
customer value and increasing brand image of restaurant. Also the customer requirement
can be effectively met by serving them with food as per their demand.
 Legal formalities: Legal considerations must be followed by Pasco cafe so that customers
can be provided with safe and healthy food which can help in increasing the trust of
customers. Also the sales of cafe can be increased if all the legal formalities are
considered by restaurant (Linovski, 2018).
P6 Produce menu
Starters
 French fries
 Cheese rolls
 Portobello Redhead
£10
£8.5
£12

Main Dishes
 Ham burger
 Tuna sandwich
 Lasagne pasta
 Mixed herbs pasta
Beverages
 Cold coffee
 Tea
 Espresso
 Cafe latte
£13
£12
£20
£22
£10
£13
£15
£15
P7 Evaluation and testing of menu
Testing and evaluation of menu refers to identify all essential stages that are developed
by restaurant owners to perform all work as per decided stages. This also refers that there are
various elements need to be consider to gain competitive position in market. For this cafe
determines various ways that is used to satisfy needs of customers. Methods related with
evaluation and test is mention as follow: Benchmarking- This is related with deciding the performance standards for an
organisation. It refers that it works as an activity for processing all work as per purpose
and decided standards to accomplish their goals within decided time period
(Nemeschansky, von der Heidt and Kim, 2019). Feedback mechanism- After the sale of products and services there are various task will
be performed by management. It covers various task that leads management to
understand all aspects such as likes, dislikes, preference, trends etc. which are followed
by customers. Key performance indicator- The main role of KPI is to check that work performed by
organisation relates with units that are sold by organisation in market. Along with this it
is also considered as evaluating method through which work is performed as per daily
operations to gain huge success in market.
 Update menu- Menu are the most essential part for pasco cafe as they are performing
their business in hospitality sector. So it work as a tool that leads management to

communicate effectively with guest through utilising creative menu (Ozdemir and
Caliskan, 2015).
CONCLUSION
From the above report it can be concluded that restaurants need to follow certain
principles while planning their menu so that they can be made attractive while considering all the
principles and determinants. Menu when effectively managed and designed can help in including
a variety of dishes in company so that business and customer requirements can be effectively
met. Costing of dishes in menu must be done while considering various factors like income
levels of target audience, quality and quantity of food offered, raw materials used in food
preparation etc. Evaluation of menu must also be done so that restaurant can increase the sale of
its food and beverages and increase its profits.

REFERENCES
Books and Journal
Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu item
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Berlin) (p. 1).
Harris, S., Iranpour, F., Riyat, H. and Cobb, J., 2016, May. DESIGNING THE AVERAGE
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Leib, T. and et. al., 2018. Web-based menu design: A conjoint value analysis. International
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Linovski, O., 2018. Designing for development: Growth and the practice of urban design in Los
Angeles. Journal of Planning History .17(2). pp.118-143.
Nemeschansky, B., von der Heidt, T. and Kim, P.B., 2019. Customer-driven menu analysis
(CDMA): Capturing customer voice in menu management. International Journal of
Hospitality Management, p.102417.
Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature. Journal of Foodservice
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Pulley, M. and Jensen, E., Relish Labs LLC, 2018. Meal-kit menu development system. U.S.
Patent Application 15/636,285.
van Loon, J., 2017. From Flux to Frame: Designing Infrastructure and Shaping Urbanization in
Belgium By Maarten Van Acker.
Yusof, N.M. and Noah, S.A.M., 2017, November. Semantically Enhanced Case Adaptation for
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