Menu Development, Planning, and Design: Customer & Business Impact

This report provides a comprehensive analysis of menu development, planning, and design within the restaurant industry, with a specific focus on The Clink Restaurant in London. It examines the principles of menu planning, including menu types like Table d’hôte, à la carte, and cycle menus, and emphasizes the importance of aligning menu design with customer nutrition requirements and resource availability. The report contrasts customer requirements, such as quality, price, and choice, with business requirements, including equipment availability and staff training. It further explores the impact of these requirements on menu design, recommending strategies like market research and employee training to meet future trends. The conclusion highlights the importance of an effective menu in reducing food waste and improving operational efficiency, suggesting that organizations adopt strategies to efficiently meet customer and business needs. Desklib offers a range of solved assignments and study resources for students.

Menu Development,
Planning and Design

Table of content
 Contents
 INTRODUCTION
 Principles of the menu planning and
 Determination of the requirement of customers and business
 Comparison and contrast of the different menu and customers
and business requirement
 Impact of the customer and business requirement to design
menu and make certain recommendations to meet the future
trends.
 CONCLUSION
 REFERENCES

INTRODUCTION
Menu planning is a process of
deciding that what a customer
will eat for all meal including
side dishes, desserts and main
dishes. It also entails knowing
that how many the meals to plan
for and at what time to serve
them. Restaurant considered in
this PPT is “The Clink
Restaurant” situated in London.

Principles of the menu planning
and designing
In hospitality industry, it is significant for all the restaurant that
they plan their menu very effectively and also make practice in
order to introduce or launch some new dishes in market with
the purpose to gain attention of their customer. It is significant
for the organisational caterers to develop their menu in such a
way that can fulfil the customer's expectation as it will help the
restaurant in taking effective decision for their organisation.

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Types of the menus
The menu is that list which
define all the food and drink
item in restaurant and available
for the customer to purchase.
 Table d’hôte
 à la carte
 Cycle Menu

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Principles of menu designing and planning
When it comes about the menu design of a restaurant,
then menu layout is very essential for the restaurant. In
this digital era, there are various way by which
organisation can reach to people at their home. Very first
and most effective impression of any restaurant make is
with their menu. By adding a unique style and bet dishes
in a menu, restaurant can become more interactive.

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 Meeting the nutrition
requirement
 Resources
 Menu planning saves energy
and time- according

Determination of the
requirement of customers and
business
Organisation is concerning for its profit maximisation and for
this, company need to make effective practices with the
purpose to fulfil their customer's requirements. As customer
feel about the social responsibility of the restaurant in which
organisation inform the customer about their service and
food that may influence their health. In relation to the The
Clink Restaurant, there are various requirement of customer
that need to be fulfilled by the respective restaurant.

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Certain of the customer’s
requirement are discussed
below:
 Quality
 Price
 Choice

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Business requirement
As in corporate industry, business are facing many
requirements that can be fulfilled by themselves only because it
provide an opportunity to the businesses to enhance their
profitability. In order to run a business in efficient manner they
need to fulfil certain necessary requirement. Organisation can
meet these requirement by using various tools including
technology, training to staff, introduce changes and many more.

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Therefore, in relation to The Clink
Restaurant, these requirements are
mentioned below:
 Equipment and facilities available
 Experience staff and training to
staff

Comparison and contrast of
different menu and customers and
business requirement
In restaurants different kinds of the menu are existed that
include functions, cycle menu, Table d’hôte and à la
carte. All these menus are not same as these are based
on different feature and items. For instance, à la carte
provide a flexibility to the customer whereas Table
d’hôte is based on the fixed price of product and
services. Beside it, cyclic menu is a repetition and
functional menu which is prepared for a particular event
organised in the restaurants.