Menu Development, Planning and Design

This report discusses the planning and designing of a menu for Pasco Café, considering customer and business requirements. It covers principles of planning, trialling, and testing, as well as costing and pricing of the menu. The menu includes a variety of dishes such as breakfast baps, paninis and toasties, sandwiches, jacket potatoes, hot meals and snacks, desserts, drinks, and Tchibo coffee. The menu is designed to cater to the preferences of the local people and has received positive feedback from customers.

Menu Development, Planning and
design

Table of Contents
Menu Development, Planning and design.......................................................................................1
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
LO1 Planning and Designing of menu to meet customer and business requirements.................3
LO2 Costing and Pricing of the Menu.........................................................................................4
LO3 Development and Evaluation of Customer and business requirements..............................6
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Menu in hospitality industry is a way of communicating what the organisation offers its
customers. This is not just a way of communicating with customers but is also a effective tool for
directing and controlling activities. This report includes discussion over planning and designing
of menu and its development and evaluation for Pasco Café. In context of hospitality industry
menu refers to list of dishes that Pasco Café offers to its customers and customers can order any
of the dish which is listed in the menu. To cater all the needs of its customers and business Pasco
Café needs to plan and design its menu considering various aspects.
TASK 1
LO1 Planning and Designing of menu to meet customer and business requirements
For planning menu Pasco Café needs to consider principles of planning, trialling and
testing. This includes that Pasco Café first decide few menus including à la carte, table d’hôte
menu. Both this menu are important la carte menu means a menu in which all the dishes that cafe
offers are individually priced and customer can order as much and as less as they want (Baiomy,
Jones and Goode, 2019). In table d’hôte menu organisation offers a multi-course menu with
limited choices and the prices are charged at a fix total price. After deciding what type of menu
to offer to the customers. Pasco Café then needs to make trials of these dishes and taste whether
their taste is appropriate or not. Once this is done then Pasco Café needs to plan what dishes it is
going to offer to its customers. Other than this two menu Pasco Café also needs to consider
special menu, menu for function and menu for special occasions like festivals. Pasco Café is a
cafe and that is why à la carte menu is most appropriate for it.
There are some constraints that Pasco Café needs to consider which are
 Skills of its staff specially its staff who is responsible for making various type of dishes
of Pasco Café.
 Other one is Availability of ingredients which are one of the most important factor for
making dishes.
 Availability of equipment to prepare dishes.
 Quality level of the organisation and cost at which it wants to sell its products.
One important consideration while planning and designing menu is customers and their
requirements. Reason behind this is if the menu is not enough to fulfil customer requirements

then cafe will not b able to sell that menu and dishes it offers. Pasco Café is located on high strret
between railway station offices and along with that it gas some regular customers. Pasco Café
need to plan its menu considering requirements of its regular customers.
Cafe also need to consider its customers who can come because of its location and people who
are going to offices often needs food which takes less time to eat (Kalenjuk and et.al., 2016). So
this type of disges should be included in the menu of the cafe.
Other important factor like current trend in which people are moving towards fast food. In this
target market also needs to analysed by the Pasco Café. Its target market includes people who
travel from railway station to offices.
Another important consideration for planning and designing menu is business itself.
Pasco Café needs to consider its goals and objectives. Pasco Café needs to plan its menu which is
realistic, achievable and profitable (Kalenjuk and et.al., 2016). This means that menu should be
such which is actually possible to offer and which is feasible to make and offer and finally which
is profitable for Pasco Café. There are things like Pasco Café needs to consider its staff and their
skills and training. What are the facilities available and what time dish takes to prepare.
There are various other things which are important while planning menu. Pasco Café needs to
ensure supply of material and ingredients which are required to prepare food in this because
unavailability of these may interrupt its preparation and in that case cafe will not be able to
provide that dish. Dietary consideration refers to what type of people prefer and their health
consciousness. If people are health conscious then they will not eat something which affect their
health negatively (Lo, King and Mackenzie, 2017). Cafe also needs to ensure that ingredients
which are required for food are safe and can be kept hygienic. Legislation is also important there
are various things and ingredients which are not allowed by legislation to use while making food
such ingredients and items should be avoided by the cafe to ignore all kind of legislative matters.
LO2 Costing and Pricing of the Menu
(Covered in PPT)
LO3 Development and Evaluation of Customer and business requirements
The menu of Pasco Café which is à la carte menu and includes Breakfast Baps includes

 Bacon Baps/sandwich which are priced at £2.00
 Sausage Baps/ Sandwich Priced at £2.00
 Add an Egg priced at 50p
Paninis and Toasties which all are served with side salad includes
 Tuna Melt
 Hum and Cheese
 Cheese and Tomato
 Cheese and Bacon
 Paninis are priced at £3.50 and Toasties are priced at £2.75.
Sandwiches includes
 Cheese and Pickle Sandwich priced at £2.00
 Ham and Tomato priced at £2.00
 Tuna Mayo priced at £2.00
 Egg Mayo priced at £2.00
 Ploughman's Lunch priced at £3.00
Jacket Potatoes include
 Cheese
 Tuna Mayo
 Baked Beans
 One filing of these priced at £2.75
 Two filling of these priced at £3.50
Hot Meals and Snacks which includes
 Omelette, Chips and Side Salad
 One filling £3.25
 Two filling £4.25
 Cheese Burger, Chips and Salad are priced at £3.95
 Fish, Chips and Peas are priced at £4.25
 Ham, Egg and Chips priced at £3.95
 Cheesy Chips priced at £1.25
 Large Hot Drink and Cake Deal priced at £2.50
 Daily Spacial priced at £4.95

 Desserts priced at £1.50
Drinks includes
 Cans priced at 90p
 Bottled Water priced at 80p
 Tea priced at £1.10
Tchibo Coffee includes
 Espresso
 Americano
 Cappaccino
 Latte
 Cafe Mocha
 Hot Chocolate
All are priced at Small £1.60 and Large £1.90.
Menu of Pasco Café includes a variety of dishes for the people with different choices.
This menu includes all the preferred dishes of local people (West, 2016). One thing about this is
that it is very organised and provides customised dishes as per the choice of people.
Illustration 1: Menu of Cafe in UK.
Available Through: Bradbury Centre Café, 2020.

All these dishes are preferred by people of UK and that is why all this have been included by
Pasco Café in its menu and wide range of choices is another factor that is can cater the needs of
all people.
Chef of Pasco Café are well trained and skilled in making all these dishes which is another
reason that all this have been included in this.
Some dishes like Omelette, Chips and Side Salad, Baked Beans, Cheese and Pickle Sandwich are
choice of its regular customers that is why have been included so that along with adding and
attracting new customers it can remain its old customers (Millano, 2018). This will maintain
profitability of the cafe until it get enough number of new customers.
Pasco Café does not give its services for wedding and fine dining and other events like
conferences so it has developed its menu which is appropriate for catering needs of its customers
who visit cafe on regular basis and those who visit is quite often than daily. Some dishes which
are speciality of the cafe like Cappaccino, Latte coffee have also been included in the menu
(Nemeschansky, 2017). This speciality of Pasco Café can manage to attract many new
customers.
This menu when evaluated according to its KPI which are-
 Cost of the dish
 Customer Feedback
These are KPI's of menu and Pasco Café have received positive feedbacks from which
Food Taste- 4.8/5
Food Presentation- 4.4/5
Quality of the food- 4.7/5
Cleanliness- 4.9/5.
This rating and feedback of the food of Pasco Café suggest that it is appropriate menu for the
cafe and should carry on with this menu in future in order to increase and add its customers while
keeping its old customers loyal towards the cafe.
CONCLUSION
On the basis of above discussion it can be concluded that for a business like cafe nothing
and no other factor is as important as its menu are there are various considerations to take while
planning the menu. Pasco Café which seeks to increase its customers while remaining its old

customers have decided to plan and design a new menu for the cafe and after a detailed analysis
and adequate consideration of all the factors like business objective, customer preferences and
availability of resources and skills of the people of the cafe a menu have been developed by the
cafe which incudes wide range of choices which can cater all the needs of different type of
customers.

REFERENCES
Books and Journals
Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Kalenjuk, B and et.al., 2016. Offer structure and design of the menu in hospitality industry. In
Faculty of Tourism and Hospitality Management in Opatija. Biennial International
Congress. Tourism & Hospitality Industry. (p. 131). University of Rijeka, Faculty of
Tourism & Hospitality Management.
Kalenjuk, B and et.al., 2016. Offer structure and design of the menu in hospitality industry. In
Faculty of Tourism and Hospitality Management in Opatija. Biennial International
Congress. Tourism & Hospitality Industry. (p. 131). University of Rijeka, Faculty of
Tourism & Hospitality Management.
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.
Millano, J., 2018. Menu Mediums: Understanding the Influence of Physical Characteristics of a
Restaurant Menu to Customers. (Master's thesis, University of Stavanger, Norway).
Nemeschansky, B. A., 2017. The development of customer-driven menu analysis (CDMA) and
its application: a constructive research approach.
West, A. W., 2016. Designing a Drop-Down Menu. In Practical Web Design for Absolute
Beginners. (pp. 261-269). Apress, Berkeley, CA.