Menu Development, Planning, and Design: Customer Satisfaction

This presentation provides an overview of menu development, planning, and design within the food industry, focusing on El Parador Restaurant as a case study. It explores the principles of effective menu planning, including balance, contrast, and variety, while also analyzing customer requirements such as quality, choice, price, and convenience. Furthermore, the presentation delves into business requirements like market research and staff training. It compares different menu types, such as A la carte and cyclic menus, and emphasizes the importance of aligning menu design with market trends and customer preferences to enhance profitability and customer satisfaction. The presentation concludes by highlighting the significance of a well-designed menu in achieving business success.

Menu Development, Planning and Design

Table of content
 Introduction
 Principles of menu planning
 Analysing customer and business requirements
 Comparing and contrasting a range of different menu and customer.
 Comparing different types of menus and customers and business requirements
 Conclusion
 References

Introduction
it is very important for the food organisation to execute the
effective menu at the workplace through which they can provide
customers satisfaction.
 for this presentation, el parador restaurant has been undertaken
into the account. there will be the discussion on the menu
development planning and design of the organisation.
there will be the analysis of the requirement of the customers
through which the organisation can increase their profitability in the
market.

Principles of menu planning
it is very important for the food businesses to design effective menu in order to provide satisfaction to the
customers. menu should considered each and every points that provides convenience to the customers in
ordering food. menu should satisfy the needs and wants of the customers. various types of menu are mentioned
below:
A LA Carte Menu:
Cycle menu:
Table d'hotel:
Du Jour menu:
Fixed menu:

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A LA Carte Menu: It is the basic menu where each dish has their own pricing. In this type of menu the choices
can be made easily by the customers what type of food they want to order.
 Cycle menu: In this type of the menu, the restaurant make the menu for a certain period of time and it is
repeated by the restaurant owners on a weekly or a monthly basis. Through this the customers can get to know
about the foods that has been prepared in the restaurant.
 Table d'hotel: In this type of menu the restaurant displayed few of the items through which they can provide
them quality products to the customers. Generally this type of menu requires less workers in order to make he
food.

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Along with the menu, there are various principles that should be followed by the food
organisation in order to design it in a effective manner. These principles are mentioned below:
Strive for balance: It is very important for the owners of the food chain to make the menu
through which they can provide enough minerals and nutrients to the customers. They should
execute the balanced menu with the proper vitamins and minerals.
 Add contrast: It means the restaurant should provide various types of food products to the
customers. They should focus on to provide the textures, various flavours of food etc. to the
customers..

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 Add contrast: El Parador restaurant should focus on to develop this
type of menu through which they can attract large number of
customers.
 Includes variety: It is one of the most important factor that the
restaurant should provide variety of food products to the customers
in the market. It must be undertaken while making the menu.

Analysing customer and business requirements
In order to generate more revenues in the market, it is necessary to analyse
the needs and the wants of the customers as well as the business. Menu
should be developed through which they customers wants can be fulfilled.
Various requirement of the customers are mentioned below:
Quality:
Choice:
Price:
Convenience:

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Quality: It is very important for the food organisation to maintain the safety and hygiene level in the food products.
Through providing quality products organisation can achieve more profitability in the business.
Choice: Through providing various options of food products in the market the El Parador restaurant can increase
their customer base in the market.
Price: It is the another factor that the restaurant owners must considers that they should provide the food products at
the reasonable price. Management department of the El Parador restaurant can provide food products at a effective
prices through which they can attract large number of customers.
Convenience: The customers should provide effective services through which their needs and wants of the
customers can be fulfilled.

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Business Requirements
Market research: It is very important for the food restaurant owners to analyse the
market demands and trends. It facilitates them to serve the food products according to
the needs of the customers.
 Experience staff and training of staff: It is very important for the food restaurant
to hire the skilled and experience staff in the company. This will facilitates the
managers to effectively deal with the customers in the market.
.

Comparing and contrasting a range of different menu
and customer.
It is very important for the food organisation to analyse the needs and
wants of the customers in the market through which they can make
effective menu.
Management department should focus to introduce variety of food
products trough which they can attract large number of customers. In
relation to the Ala carte menu, it is one of the most basic menu that has
detailed and pricing of the each and every food products.
On the other hand the Cyclic menu is keep on changing over a specific
period of time.

Comparing different types of menus and customers
and business requirements
Designing of the menu directly affects the present trends that are going in
the market.
Food and the products related to the food industry must be added in the
menu through which the organisation can stay in the competition.
Food organisation must do modifications and changes in the menu
according to the taste and it facilitates them to provide appropriate products
to the customers in the market.

CONCLUSION
From the above presentation, it has been analysed that the menu that is to be designed in the
organisation should be effectively prepared. Various principles of menu planning has been analysed in
this report. Different requirements of the customers as well as the business has been evaluated in order
to increase the profits. At the end impact of the customers and the business on the broad range of the
menu has been analysed.

References
 Jatnika, I. and Medyawati, H., 2018. Augmented Reality Design of Indonesia Fruit
Recognition. International Journal of Electrical & Computer Engineering (2088-8708),
8(6).
 Picciotto, R., 2020. Towards a ‘New Project Management’movement? An international
development perspective. International Journal of Project Management, 38(8), pp.474-485.
 Yan, M.R., 2018. Improving entrepreneurial knowledge and business innovations by
simulation-based strategic decision support system. Knowledge Management Research &
Practice, 16(2), pp.173-182.

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 Van Fan, Y., Chin, H.H., Klemeš, J.J., Varbanov, P.S. and Liu, X., 2020. Optimisation and
process design tools for cleaner production. Journal of Cleaner Production, 247,
p.119181.
 Rohman, M., Marji, D.A.S., Sugandi, R.M. and Nurhadi, D., 2020. Online learning in
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Development and Excellence, 12(2s), pp.3644-3651.

Thank You