Menu Development: Principles and Strategies for Maximizing Profits

This document discusses the principles and strategies of menu planning and design to meet customer and business requirements and maximize profits. It covers topics such as decorous listing, clear and detailed descriptions, proper sequencing, and determining business and customer requirements. The document also explores the development of a realistic menu plan, menu engineering, legal formalities, and the process of testing and analyzing the menu. It concludes with the importance of updating menus based on customer feedback.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Principles of menu planning and design to meet customers and business requirements.......3
P2 Determine the business and customer requirements that need to be fulfilled for maximising
profits..........................................................................................................................................4
TASK 2 ...........................................................................................................................................4
COVERED IN PPT.....................................................................................................................4
TASK 3............................................................................................................................................5
P5 Realistic plan to develop menu that meets customers needs to maximise profits.................5
P6 Produce menu that fulfils the needs of customers for earning maximum profitability.........6
P7 Test and analyse menu produced...........................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Menu is used as a tool that assists in conveying with the customers as well as suggest
them what they are actually offer. This is an essential requirement of all businesses that deals in
hospitality sectors such as restaurant, hotels, cafe etc. as it is in used for the purpose of analysing
that what dishes or ingredients needs to be stored, tools for cooking food and ordered foods by
customers as well. Whereas, menu planning means the process of choosing what a person or
guest will eat for each meals as well as it contains food items and beverages which are provided
by the service providers of hospitality businesses to their potential guests. In this report Pasco
Cafe is to be considered for planning and developing a menu as it is located in highly engaged
street which lies between railway station and offices as well as company serves to the various
clients. In order to planning and developing their existing menu the management of company
makes new and attractive menus so that they can attract huge customers. Under this report, the
principles and key considerations of menu planning are discussed in order to meet customers
requirements and ear maximum profitability. Along with this, constraints are analysed and
develop a realistic plan along with the costing and pricing.
TASK 1
P1 Principles of menu planning and design to meet customers and business requirements.
There are several principles which should be considered by the owner of Pasco Cafe in
order to plan and develop a menu (LoKing and Mackenzie, 2017). Some of these are as follows:
Decorous listing: It is the most important principle of menu planning which are based on
making choices or lists of food items that are being offered by PC. The owner of company
should need to diversify their menus accordingly the comfort of customers which are needed
while customers orders from the menu and try to avoid customers confusion. List preparation can
be done in that manner through which the customers get choices of different natures of food
items such as cold, hot, breakfast, starter as well as main course includes vegetables.
Clear and detailed description: It includes the varieties of food items, their prices,
ingredients, quantity etc. which are included in the menu of PC so that customers can able to
decide about their order (Baiomy and Jones, 2016). It will assist in fulfilling the needs of
customers and facilitate great experience of all items.

Proper sequencing: It is closely related to the sequences of food items which are being
included in the new menu of PC. It will help in making attractive menu that ensures customers
for deciding their order on the basis of prices and items.
P2 Determine the business and customer requirements that need to be fulfilled for maximising
profits.
For earning huge profitability, Pasco Cafe have to revise their existing menu in which
they focused on the fulfilment of the requirements of cafe and customers as well (Li and Yang,
2020). Such requirements are discussed below:
Business requirements:
Skilled workers: All businesses require skilled and trained staff for performing their
business activities for which they conduct training sessions as well. In respect of Pasco Cafe,
manager of company use several training programmes for their chef's and other employees so
that they will be able to facilitate good services to the potential customers along with the better
quality.
Provides needed equipments: The PC have to analyse all the business requirement that
are needed for preparing food and operating business activities in an effective manner
(Nemeschansky, von der Heidt and Kim, 2019). This is essential for facilitating the goods and
services and get high advantage of customer satisfaction.
Customers requirements:
Target market: The Pasco Cafe require to be realise the market conditions and target
their customers consequently for offering customers effectively. The cafe need to be analyse
entire market situations so that they get a view about those people who are interested in the
company's products and services.
Taste and preferences: The items of cafe are provided to customers on the basis of their
preferences which are currently exist within the market. It will provide the most significant
outcomes towards the cafe's sales and revenue as well as consumers foot falling will be improved
in cafe that will ultimately lead high profitability.
TASK 2
COVERED IN PPT.

TASK 3
P5 Realistic plan to develop menu that meets customers needs to maximise profits.
Menu development is defined as a necessary requirement that are needed for satisfying
the requirements of both businesses and customers. So the Pasco Cafe develop their menu by
considering the requirements of plan developments (Alexander, 2016). Such are discussed as
follows:
Organise functions in related themes: PC have to be developed their new menu by
including the themes and items according to the occasions and functions like birthday party, get
together party etc. and fulfilled the demand of customers on different occasions. This will help in
getting more foot falling of customers and they also get valuable and better experience for the
cafe which increases the profits and image of cafe in the market.
Menu engineering: It is the basis of examining the popularity of food items or menu
which are unique and attractive in itself. The cafe Pasco will have to include creativity or
attractiveness in the new menu of cafe which can help them to get the customers interest and
attentions and provides superior quality of experience to them which helps in long term retention
and loyal customers (Rauws and De Roo, 2016).
Legal formalities: In order to plan and develop a new menu the Pasco cafe need to fulfil
the requirements of customers as well as businesses by complying with the legal rules and
regulations related to the food preparation, delivery of services etc. This will help in performing
all things in better manner and not harm to the customers and businesses.
Use of effective skills: Pasco Cafe need to emphasise on the proper utilisation of all
available resources and skills as it aids in targeting customers easily as well as may be result in
the minimisation of extra costs will be done in an appropriate way (West, 2016).

P6 Produce menu that fulfils the needs of customers for earning maximum profitability.
P7 Test and analyse menu produced.
Before developing a new menu of any hotels or cafe the owner of business must require
to conduct testing and evaluation procedure. The Pasco Cafe assess to the various elements in
order to decide that whether they have leading position or not in the competitive marketplace
(Ottrey and Porter, 2016). There are several ways that can be used by the PC in order to show
their competitiveness and customer satisfaction. These are discussed as below:
Benchmarking: It is related to the setting of some standards and objectives related to the
performance that needs to be accomplished in specific period of time. Through this, the PC can
able to set the sales unit and formed objectives for high profitability.
KPI: It can be defined as a tool of measuring performance which is used by the Pasco
Cafe to examine and evaluate their new menu by viewing their sales units and price and

compared with the prior sales units and value. It is termed as an evaluation method which is
required for measuring the day to day operations and ensures business success (Nosoohi and
Nookabadi, 2019).
Feedback system: It is the most appropriate way of collecting informations of customers
likes, preferences, dislikes, demands etc. Through which the Pasco cafe gathers all informations
and records of their customers and develop menu according to the reviews and feedbacks of
clients so that customers can satisfied from their menu prices and items.
Update menus: It means the improvements will be done by PC by getting customers
reviews and supply their offerings in that manner with which they can able to satisfied their
customers (Gurinović, 2018). It helps in knowing about the quality, taste, prices as well as
services of cafe and improved accordingly.
CONCLUSION
It can be concluded form the above discussion that the planning and development of
menu is essential for the cafe in order to attract large number of customers and earning huge
profits of businesses. For this there are several principles which are to be followed by businesses
as it will help in satisfying the customers requirements. The businesses as well as customers have
different requirements that are analysed by the owner of company so that they easily satisfied
customers with superior quality and prices. Lastly, focused on costing and pricing of menu items
and develop an attractive menu design and also the proper testing and evaluation can be done for
getting positive feedbacks of customers.

REFERENCES
Books & Journals
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Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia. 27(4). pp.526-536.
Gurinović, M. and et. al., 2018. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food chemistry. 238. pp.186-194.
Li, X. and Yang, Y., 2020. Training Mode of Applied Talents in Urban and Rural Planning
Major. Journal of Landscape Research. 12(1). pp.131-133.
Lo, A., King, B. and Mackenzie, M., 2017. Restaurant customers’ attitude toward sustainability
and nutritional menu labels. Journal of Hospitality Marketing & Management. 26(8).
pp.846-867.
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.
Nosoohi, I. and Nookabadi, A.S., 2019. Outsource planning with asymmetric supply cost
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Ottrey, E. and Porter, J., 2016. Hospital menu interventions: a systematic review of research.
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Rauws, W. and De Roo, G., 2016. Adaptive planning: Generating conditions for urban
adaptability. Lessons from Dutch organic development strategies. Environment and
Planning B: Planning and Design. 43(6). pp.1052-1074.
West, A.W., 2016. Designing a Drop-Down Menu. In Practical Web Design for Absolute
Beginners (pp. 261-269). Apress, Berkeley, CA.