Menu Development: Principles, Requirements, and Evaluation

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