Menu Development Planning and Design Report: Casamia Bristol

This report provides a detailed analysis of menu development planning and design, specifically tailored for Casamia Bristol. It begins by examining the principles of menu planning and design, emphasizing the importance of meeting customer needs and preferences. The report then delves into identifying both customer and business requirements, crucial for creating a successful menu. Key considerations for menu costing and pricing are explored, followed by the production of accurately costed and priced menus to satisfy a range of customer demands. A realistic plan for menu development is produced, culminating in the design of a menu that effectively addresses both customer and business requirements. The report covers menu types, the influence of nutrition and government regulations, and the importance of aesthetics and management decisions in menu planning. It also discusses menu analysis and its benefits, including increased sales and strategic menu engineering to enhance restaurant profitability and performance.

MENU
DEVELOPMENT
PLANNING AND
DESIGN
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Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
P1 Examine the principles of menu planning and design to meet customer...............................3
P2 Determine the customer and business requirement which need to be fulfilled.....................7
P3 Determine the key consideration which needs to be taken into accounts when costing
pricing menus..............................................................................................................................8
P4 Produce accurately costed priced menus to meet a range of customers requirements .........9
P5 Produce a realistic plan to develop menu............................................................................10
P6 Produce a menu which meets customer and business requirement.....................................11
CONCLUSION..............................................................................................................................12
REFERENCES..............................................................................................................................12
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INTRODUCTION
According to studies menu planning is demonstrated as the process of making list of
various food items which are served as meal whether its a breakfast, brunch, lunch and dinner.
The main and important purpose of menu planning is collecting marketing tools, sources of
information, and selling tools. The term menu planner it could be highly skilled in several
number of areas which includes current trends in terms of foods, operation, and historical records
in addition sales mix data, menu ideas list as well as seasonality of food should be available
during a menu planning and development. In this report would be covering menu planning and
development in the context of Casamia Bristol.
MAIN BODY
P1 Examine the principles of menu planning and design to meet customer.
As a food service manager the first thing which comes in mind whilst hearing the
following such as desserts, entrées, ethnic cuisine, daily specials, trends, pricing psychology,
dietary guidelines, sustainability, food delivery, casual dining, cut food costs, government
regulations, marketing equipment, special diets, reduce the staff and customer demand. For the
term menu planning and development food service mangers they firstly they identifies the
customers demand (Allina, and et. al., 2018). In the context of casamia bristol ,the menu this is
also known as driver for the food service operations. There are many importance of menu to a
operation of food services which cannot be emphasised too much or too often. Every part of food
service gets affected by the term of menu along with this stresses about how menu is a
managerial tool for the purpose of controlling food services operations and its aspects(Van Fan,
and et. al. 2020).
Types and categories of menu
Menu could be categorized in various different ways and there are number of menus are avilable
which are associated with specific types of food services operations, there is one classic way in
order to categorize menu to determine how often they have been repeated. In the context of
casamia bristol menus are categorised in different ways mentioned below;
Static menu – These are those menu which usually stays the same each day and they are much
typically used in a quick manner to upscale the services for casual restaurants. These types of
menus are available as in printed format, or else they are presented on menu board and
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sometimes laminated thus it could be cleaned easily while it is handed to the customers.
Therefore typical sections of dinner and lunch statics this may include deserts, appetizers,
entrées, salads and beverages. Choices could be limited because there are quick services are
available such as quick casual restaurants, Mc Donald's or five guys which includes chipotle and
panera or in addition choices might be extensive which entailing a menu which quite resembles
small types of books this involve cheesecake factory.
Cycle menus- They are used often mostly in non- commercial operations of food service which
usually serves the same group of consumers or customers each day which includes healthcare,
corporate dining such as (industry and business),or long term care and schools or CCRCs. In the
relevance of casamia bristol the cycle menu mainly follows the specific pattern which have been
designed in order to meet the needs of the customers and further this could be repeated again and
again on regular basis. The length of the cycle must be set in the mind of customers. Perhaps the
shorter cycle menu could be used by the hospitals for five to seven days, for the number of
patients but most of them do not stay in such kind of facility for many days. Furthermore food
services operation they might need this cycle for the continuation of the care retirement
community as much as six weeks , while customers will be having their dining food in CCRC
on their regular basis.
There are other ways to categorize menus
Menus could be categorized in a different ways which is explained by the below mentioned
following;
Function – The main function of menu is which includes catering, tasting menu, dessert, hotel
room service, drinks or wine.
Meal/ time period- this includes happy hour, lunch, breakfast and dinner.
Style of service – This mostly involves Russian this means (platter service), French such as
(table side cooking), and American.
Pricing styles- This defines prix fixe this hold one price for the entire menu, in the context os
casamia ,Table d' hote this means complete meal is selected already fixed prices and la carte this
means each and every item is priced in individual manner, thus this is commonly seen in U.S
restaurants, there is pricing styles are available in combination form so that they could cater in a
better way to the target customers.
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Amount of selection – Customers they have different and typical choices of casual restaurants or
family, this is defined as selective, on the other hand non- selective this means no choices
regarding tasting menus, sit – down banquets, and hospital special diet menus and in addition
semi- selective and limited they are the typical of small themed restaurants, small operations and
fine dining restaurants.
Principles menu planning
The principles of menu planning which includes nutritional quality, balance, as well as
aesthetics and variety which further includes texture, colour, sizes, shapes and flavours of foods.
The available personnel and equipments they are very essential and serving the menu is
considered as more important while planning the menu. In the context of casamia bristol by
following above considerations , the food service manger they also has to consider production,
costs, and along with this other management issues.
Basic principles of menu planning
 Menu must balance essential nutrients such as carbohydrates, protein, vitamins, fat, fiber,
minerals and sodium, this process is known as strive for balance. In the context of
casamia bristol, the menu must balance different flavours so due to this menus will not be
too bland or too spicy.
 Emphasize different variety – This process includes different variety of foods which not
only helps in assuring sufficient nutrient intake along this keep all the menus appealing
and interesting. In the context of casamia bristol, this process means different form of
foods and in which manner they are served on daily basis.
 Create eye appeal – food should looks attractive or inviting while they are served to the
customers consequently this will encourage consumption.
 Consider different colours – In the meal combinations of colour should be added that's
really go well together. In the relevance of casamia bristol good practice leads to add at
least two different kinds of colours in each meal.
 Add contrast – Each day of menu must offer different contrasting flavours, textures, and
colours.
Customer satisfaction- Knowing the demands of customers or in other words knowing the
potential of customers this is a important key for the purpose of designing and planning menus,
just imagine as a customer that what can be reasons behind liking or disliking any menus. In the
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context of casamia bristol customers they do have certain preferences including certain foods
with combinations of different foods these preferences comes from experiences which are
growing up. This becomes very essential to design menus according to the choices of customers
this process might leads to the satisfaction of customers. Gathering research related to the market
or studying foods such kind of menu trends might be very helpful for the menu planners.
The influence of nutrition and government regulations
The knowledge of nutrition are increasing nowadays and influencing the way peoples are
eating. In the context of casamia bristol, the government of U.S given dietary guidelines by
seeing issues in dietary plans about how people should eat. There are many nutrition trends
which includes ethnics foods , small portions, and in addition gluten free diets they also affects
menu planning. Just imagine about the new products which are presently available in grocery
store or in the local restaurants in the last year(Lai, and et. al., 2020).In the context of casamia
bristol, have many of the new products they have nutritional claims which have been brought to
the plate or the store shelf. In the context of casamia the non-commercial operations of food
service specially in healthcare settings and in schools they do have nutrition mandate from the
customers and government. When there is negotiation about elderly and children feeding , there
are many different issues on the surface, and out of that some of the issues involve in the
surroundings and in foods which becomes unfamiliar to kids as well as to the ability of older
patients to swallow and chew, the list continues on. In many cases customers are misinformed
about the information of nutrition , and this leads to the bigger job educating them along with
this trying to feed them healthy diet and well balanced. In many settings, menus they also serve
as nutrition education tool. There are some points regarding non-commercial sector they are
mentioned below;
 The textbook approach for the menu planning is not enough, being a dietetic professional
and food service there is need of recognizing unique factors which would affect each and
every individuals consumers significantly.
 The menu should be designed in a proper way that ensure nutrition diet and balanced
further which would reflect recipients values than its own.
 The unusual introduction related to the unfamiliar foods this may cause that customers
may lose their interests while eating altogether.
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 The non-commercial food services operations menus, they could be used in order to help
customers to adjust unfamiliar and new regimen. In the context of casamia bristol, but
such kind of educational function mostly requires varieties of menus which have been
increased with largest food production and its efforts as well as higher costs.
Aesthetics
 The issues of aesthetics cannot be forgotten, many of peoples they have heard that,
peoples eat with the eyes, or the way food is presented along with colour, texture,
consistency, shape and the methods of preparation might influence on thinkings of menu.
Management decisions
There are several factors which are considered for planning a good menu, and they are
mentioned below;
 There is need of philosophies related to food service operation and business.
 Availability of foods
 The budgetary goals and the cost of food of the food service operations should be
discussed in a proper manner.
 Types of food delivery system
 Capability of production which includes personnel and equipment.
P2 Determine the customer and business requirement which need to be fulfilled.
Menu analysis – The term menu analysis is demonstrated as focusing and understanding
the functioning of restaurant further in terms of performance and pricing. In the context of
casamia bristol this process explores each and every facet of the menu from the ocular designing
to the psychology and further math is calculated behind it. The main aim of menu analysis is to
identifies items profitability and popularity. The overall result would be informative to move
forward to enhance overall success(Al Thani,Fthenou, and et. al., 2019).
The benefits of performing menu analysis;
 Increase sales – Once food service mangers know about how pricing and costs work out
than furthermore they can focus on engineering menus to increase sales. In the context of
casamia briustol menu engineering is defined as the practice of designing a menu as well
as pricing in order to give benefits to the restaurant.
 Strategically, if top selling items are placed and menus are designed in a good manner
this could be a trick to play customers psychology and this would leads to the more
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substantial profit. The analytics of restaurant will allow to develop a plan or to take
actions for the improvement of menus.
 Keep a pulse on the competition- Menu analysis they also incorporate outside sources,
this is very essential to know how pricing stacks are leading up to competitors. If on
several items pricing is too high and available elsewhere such as burger and it is consider
lowering them (Wu,and et. al., 2018).
Menu analysis calculations
To make an attractive and effective menu , there is need of understanding food cost calculations.
Every restaurant should decide total food cost and how much money is needed to produce the
menu items.
 Portion cost – Once the cost portion of all the menu items has been found further this
would provide a good baseline to the work. In order to find price per portion, the cost per
pound of its main ingredient are multiplied by the portion cost factor.
 Selling price- Once knowing about the cost markup and portion cost then selling price is
calculated in accurate manner for the menu items by multiplying them. In the relevance
of casamia bristol, this equation mainly provides minimum selling price in order to
maintain markup margin. This process could be very helpful to adjust the prices which
are higher or lower while competitive pricing and this is also quite helpful in balancing
the whole menu.
P3 Determine the key consideration which needs to be taken into accounts when costing pricing
menus
The menu is the main driving force which drag the customers attention or getting customers in
the door, and they neds to pay for the the quality which they have been received. In the context
of casamia the prices which are mentioned on the menus they directly affects the profitability of
restaurants and such kind of guidelines could be helpful in pricing decisions(Picciotto, and et. al.,
2020).
Ideal food cost pricing method – The actual cost of the items on the menu they are divided by
ideal food cost percentage, approximately (25-30%).
Desired food cost percentage + the raw food cost of item = price.
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Accounts for items such as salt and pepper , fryer oil, condiments they are at a variance of about
4%. In the context of casamia if there is goal of food cost percentage should be 30% then the aim
can be 26% accounted for the extra costs Store (Larbig, and et. al. 2018).
Competitive pricing method – Prices are assigned which are based on the general market price or
the prices which are in competition.
Pricing the items in same way as competitors;
 Price should be slightly lower in order to attract those peoples who are looking for deal.
 Prices should be set higher to attract those peoples who are looking for the higher quality.
Demand – driven pricing method
 Demand and supply – The demands of food are quite higher than the supply, thus groups
of peoples are willing to pay for it. In the context of casamia bristol, the airports and
sports stadiums gouge their prices because the visitors or guests they do not have any
other option to go somewhere else. The number of restaurants with unique atmosphere as
well as speciality menu items could do this , because the guests they pay for the
experience and foods.
 Evaluate current profitability- To estimate the profitability, there is need of understanding
highest grossing items which often makes the most profit. In the context of casamia
bristol the seafood restaurant , mostly the lobsters they nearly accomplishes highest gross
of profit. Profits can be maximized by raising prices slightly, therefore train servers they
promote lobster as a featured item or in a special manner.
P4 Produce accurately costed priced menus to meet a range of customers requirements
Pricing considerations
Once the portion cost and the total cost of recipes been established , this means its time to
fix the prices for the menu. In the relevance of casamia bristol, considering costs is essential part
in business for the purpose of making money ( to meet break even and budget in the on-site
segment. Customers they always willing to pay more if the menu items adds feature values
which includes convenience for example food which is delivered, and in addition superb service
such as cooking at the table and fine dinning.
Menu
Menu items Price
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Chicken wings 50
Tossed salad 65
Potato salad 80
White sauce pasta 150
Cheese macaroni 90
O.T.C pizza 105
Red sauce pasta 110
Noodles 70
Chicken Biryani 180
P5 Produce a realistic plan to develop menu
Develop a menu concept – Firstly its important to know name of restaurant and in which area it
should be located so in this way person can develop a flavour profile in addition to supporting
elements which includes flavours, texture, and colour that would deliver the promise. In the
context of casamia bristol , keep the goal memorable and simple, set the 40 items in the menu in
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order to gain optimal productivity and along with this to minimize the anxiety and confusion
among the guests. Food service operations should remember that guests make their decisions
within 120 seconds.
Develop a list of core ingredients
While developing a menu or keeping specific new dishes and drinks in a menu this process could
take a lot of trials and error. In the context of casamia bristol put together a complete list of all
the core ingredient which are about to deliver this means it contains factors in the desired menu.
There is need of considering the way raw ingredients are repurposed therefore to reduce waste
and food costs. While considering ingredients try to use more products from around for example
use those items which have been used seasonally and in addition artisans from the area or such as
meat from the butcher and local farm. Eventually list down all the important ingredients which
are required (Howlett, and et. al., 2019).
Investigate supply chain -After knowing the concept of core ingredients or where they are found.
There is need of reducing risks by removing third parties which are possible in the process of
supply chain. While creating menu list down the limited numbers of targeted suppliers which
include previous product recalls, data based on the company history, delivery logistics, their
storage facilities, along with this ethical working environment (He, and et. al., 2020).
P6 Produce a menu which meets customer and business requirement
Food menu of casamia bristol
Food Menu
 White sauce pasta
 Tuna Sandwich
 Salad
 Cheese Sandwich
 pizza
 Tomato soup
 Red sauce pasta
 Veg Burger
£10.95
£11.95
£06.95
£10.95
£14.95
£12.95
£15.95
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Beverages Menu
 Cold coffee
 Cafe Latte
 Espresso
 Burger
 Tea
 Sandwich
 Cold Coffee
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£6.95
CONCLUSION
As per discussed above the entire report explains that development in menu items is very
essential, because if menu is attractive and effective this would drag the attention of the
customers who are looking for the meal . Therefore in this way menu planning and development
is very important.
REFERENCES
Books and journals
He, and et. al., 2020. Product sustainable design: a review from the environmental, economic,
and social aspects. Journal of Computing and Information Science in Engineering, 20(4).
Storey, Larbig, and et. al. 2018. Absorbing customer knowledge: how customer involvement
enables service design success. Journal of Service Research, 21(1), pp.101-118.
Van Fan, and et. al. 2020. Optimisation and process design tools for cleaner production. Journal
of Cleaner Production, 247, p.119181.
Picciotto, and et. al., 2020. Towards a ‘New Project Management’movement? An international
development perspective. International Journal of Project Management, 38(8), pp.474-
485.
Al Thani,Fthenou, and et. al., 2019. Qatar biobank cohort study: study design and first
results. American journal of epidemiology, 188(8), pp.1420-1433.
Lai, and et. al., 2020. A review of approaches to manage menu profitability. International Journal
of Revenue Management, 11(3), pp.151-171.
Wu,and et. al., 2018. Semantic hyper-graph-based knowledge representation architecture for
complex product development. Computers in Industry, 100, pp.43-56.
Allina, and et. al., 2018. The development of STEAM educational policy to promote student
creativity and social empowerment. Arts Education Policy Review, 119(2), pp.77-87.
Howlett, and et. al., 2019. Designing public policies: Principles and instruments. Routledge.
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