Detailed Report: Menu Planning, Development, and Design for Pasco Cafe

This report, prepared for Pasco Cafe, delves into the critical aspects of menu planning, design, and development. It begins with an introduction that emphasizes the significance of an attractive menu for a cafe's success, followed by an overview of different menu types, including A la Carte, Table D’Hote, and cycle menus, along with the principles of menu planning. The report then explores the impact of customer and business requirements on menu design, considering factors like current market trends, consumer preferences, and the need for well-equipped staff and adherence to regulations. A sample menu is provided, incorporating starters, main courses, desserts, and beverages, along with success criteria for evaluating the menu's effectiveness. The conclusion highlights the importance of an attractive and innovative menu, emphasizing nutritional value, aesthetics, and the consideration of consumer and business needs. The report suggests menu engineering and effective marketing strategies for optimal cafe performance, referencing various academic sources.

UNIT 21- MENU
DEVELOPMENT,
PLANNING AND DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................3
Comparative overview of various type of menu and principles of menu planning................3
Customer and business requirement impacting on menu planning........................................4
Conclusion & recommendation..............................................................................................4
Menu plan and success criteria...............................................................................................5
TASK B...........................................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
Planning for menu is a process which is referred to as a procedure with help of which
dishes of a menu are decided by the hotel or restaurant. This is the most crucial step in success of
café or restaurant because if menu will not be attractive then consumers will not like it (Brett and
et.al., 2017). Hence, planning and designing of menu is very important and for this Pasco café is
hiring a consultant for designing menu of its small high street café. The present report will
discuss about different type of menus, and principles of designing the menu. Further it will
discuss about different requirement of consumers and business which affects making of menu. In
the end a menu will be designed to attract more consumers.
TASK A
Comparative overview of various type of menu and principles of menu planning
For making and designing menu there are many different types of menu which Pasco café
can try in order to attract more of consumers. Thus, for this there are many different types of
principles which needs to be followed for designing of menu. Also, there are different type of
menu options which café can choose in order to prepare its menu (Venerandi and et.al., 2017).
On comparison it was ascertained that A la Carte menu is the one which means from the
card which outlines whole list including the price of each food item separately. In against of this
Table D’Hote menu is the one which has fixed number of option and limited choice of food. On
the other hand, cycle menu is the one which rotates the dishes weekly or in accordance with
seasons going on. All these menus are developed keeping in mind some principles which need to
be followed in order to design the menu. These principles are as follows-
The major principles are the nutritional balance of food products and this need to be
considered at time of making of menu. In current era preference is given to healthy food so café
must take into consideration at time of menu planning. The major reason of considering this is
that this will attract more of the people and sales of café will increase (Sharifi and et.al., 2017).
Another major principle is aesthetics which means the appreciation of beauty. This
simply means that the food which is being provided by Pasco café needs to be presentable and
attractive because if it will not be much attractive then nobody will like the food.

Customer and business requirement impacting on menu planning
After considering all principles it is necessary for Pasco café to consider all the
requirements of consumers as well as the business itself (Abbasi and Fisher, 2019). This is
essential as if café will not consider their requirement then they will not pay much attention to
the growth of café.
Customer requirement- when it comes to consumer the first thing which café must
consider is the latest trend which is prevailing in the market. This is because the taste and
preferences of consumers changes very frequently and it is necessary for the café to consider all
these requirements (Scott, 2017). For instance, the latest trend among consumer is that more
preference is being given to vegan food and if the menu of café will provide for non- vegan food
then consumers will not like this. Hence, requirements of consumer must be taken into
consideration for success of restaurant and café.
Business requirement- at time of designing of menu café must also take into
consideration their requirements as well. The major requirement is of trained and well-equipped
staff with all necessary machines and equipment. This is pertaining to the fact that if Pasco café
is thinking to add a new dish in menu and if the equipment of making that dish is not updated
then it is of no use to add in the menu (Wilson, Tewdwr-Jones and Comber, 2019).
Another requirement of business is abiding by all laws and legislation because if they will
not abide by the laws then consumers will not like it. This is because if they will not consider the
health and safety and hygiene legislation then this will impact its goodwill of company. Along
with this the café must take into consideration the quality of food as this need to be very high so
that it attracts consumers to a great extent. Also, at time of planning the menu the café must think
a little of future developments as well. This is necessary for overall development of the business
and increase in its profitability.
Conclusion & recommendation
After the discussion it can be inferred that menu planning and development is very
essential for the success of café. This is because this is the only source which will attract the
consumers and will outline list of all the offerings which café is providing to its consumers.
It is recommended to menu planner for café to go for the option of menu engineering
which is used in order to study the popularity and profitability of all the items listed in menu and

how they influence a consumer in purchasing it or not. The major intention of using this strategy
is to enhance the profitability of the items for the guest (Kalenjuk and et.al., 2016).
Another recommendation is to take focus on proper and effective marketing of food
products provided by the café. This is because the competition is very high and to face and
sustain it, it is necessary for the café to use effective strategy of marketing tools and techniques.
Menu plan and success criteria
Key consideration at time of menu development
The menu is developed by keeping a check over all the parameters which are necessary
for the development of the menu. This is majorly because of the reason that there are many
factors which needs to be considered at time of designing of the menu. The most important
consideration is the preferences of consumers and that to cultural preferences. This is majorly
because of the reason that if what product are being provided by café is not preferred by the
culture prevailing in area of café then it is of no use. This will also reduce the profitability of the
company. Another important consideration is use superior quality of food so that consumers are
happy in consuming it. This will also increase profitability of café as consumers will like good
quality food and will pay for it and will promote it also (Dolinayova and et.al., 2018). Other than
this one more crucial consideration is innovation and creativity. This is because consumer gets
bore form the usual food and thus, they require some changes and innovation in normal food.
Menu Price
Starter
Roasted carrot n coriander soup £5
Toscana soup £6
Organic sprout salad £5.5
Avocado brunch £6
Bread and olives
Beverages
Fresh fruit juice £15
Espresso coffee £20
Milk shakes £16
Main course
Tender stem broccoli £8

Tortilla Espanola £9.5
Asian style veggie box £10
Spaghetti pasta £11
Vegan Margherita pizza
Desserts
Lemon and blueberry Cheesecake £15
Pumpkin spice roll £14
Fresh seasonal fruit £20
Chocolate fudge cake
Success criterion
Along with designing of menu it is also necessary for the café to evaluate the success of
menu in attracting more of the consumers (Abel and et.al., 2018). For evaluating success of the
café, it can use the technique of KPI that is key performance indicators. Under this technique
some performance indicator is being used and the current performance is measured against it.
Like for instance, profits or sales, number of consumers etc. can be used and the current
performance can be measured against it. Like the present number of consumers can be compared
with last year and growth in number can be evaluated.
Another technique is taking feedback from the consumer after the consume the dishes
relating to their experience of eating the dish and the taste of it. This will help Pasco café in
developing dished in accordance with the taste suggested by the consumers (Jawabreh and et.al.,
2018).
TASK B
Covered in PPT
CONCLUSION
From the above study it is concluded that for success of cafe the most important thing is
designing of good and attractive menu. However, this is pertaining to the fact that when
consumers come to the café they first see the menu and thus, this need to be very attractive and
innovative. The present study stated that some principles like nutritional value, aesthetics and
other principles need to be considered. Further some consumer and business requirement need to

be considered like taste of consumers, profits of business, legislations and many others. In the
end a menu was designed for the café and its betterment.

REFERENCES
Books and Journals
Abbasi, N. and Fisher, K., 2019. Defining Quality in Academic Library Spaces: Criteria to Guide
Space Planning and Ongoing Evaluation. In The Translational Design of Universities.
(pp. 287-313). Brill Sense.
Abel, J. and et.al., 2018. Reducing emergency hospital admissions: a population health complex
intervention of an enhanced model of primary care and compassionate communities. Br J
Gen Pract. 68(676). pp.e803-e810.
Brett, J. and et.al., 2017. Reaching consensus on reporting patient and public involvement (PPI)
in research: methods and lessons learned from the development of reporting
guidelines. BMJ open. 7(10). p.e016948.
Dolinayova, A. and et.al., 2018. Research of the Passenger’s Preferences and Requirements for
the Travel Companion Application. Journal of Advanced Transportation. 2018.
Jawabreh, O. and et.al., 2018. The impact of menus on the customer satisfaction in restaurants
classified in Aqaba special economic zone authority (ASEZA). Journal of Tourism,
Hospitality and Sports. 33. pp.29-39.
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.
Scott, I., 2017, September. Mobility, Mood and Place—Co-Designing Age-Friendly Cities: A
Report on Collaborations between Older People and Students of Architecture.
In Arts(Vol. 6, No. 3. p. 12). Multidisciplinary Digital Publishing Institute.
Sharifi, A. and et.al., 2017. Conceptualizing dimensions and characteristics of urban resilience:
insights from a co-design process. Sustainability. 9(6). p.1032.
Venerandi, A. and et.al., 2017. Form and urban change–An urban morphometric study of five
gentrified neighbourhoods in London. Environment and Planning B: Urban Analytics
and City Science. 44(6). pp.1056-1076.
Wilson, A., Tewdwr-Jones, M. and Comber, R., 2019. Urban planning, public participation and
digital technology: App development as a method of generating citizen involvement in
local planning processes. Environment and Planning B: Urban Analytics and City
Science. 46(2). pp.286-302.