Menu Development, Planning, and Design Report for Hotel Indigo

This report provides a detailed analysis of menu development, planning, and design, specifically for Hotel Indigo. It begins with an introduction to menu development and its significance in enhancing customer experience and increasing sales. The main body of the report explores different menu types, including a la carte, table d'hote, and set menus, along with their advantages and disadvantages. It also delves into the principles of menu planning, such as balance, variety, and visual appeal. The report then examines how customer and business requirements impact menu design, considering factors like customer preferences, seasonal demands, and business infrastructure. Recommendations are provided to meet current trends, such as digital menus and feedback mechanisms. Finally, the report outlines a detailed menu plan for Hotel Indigo, focusing on an a la carte menu, and identifies key performance indicators (KPIs) to evaluate its effectiveness, including sales and cost of goods. The report concludes with suggestions for optimizing the menu to maximize profitability and customer satisfaction.

Menu Development, Planning
and Design

Table of Contents
TASK A...........................................................................................................................................1
INTRODUCTION...........................................................................................................................1
MAIN BODY..................................................................................................................................1
Overview of different types of menu and also mention the principles of menu planning...........1
Analysis of three different types of menu and how customers and business requirements are
met...............................................................................................................................................1
Impact customer and business requirement have upon planning and designing menu...............1
Recommendations for meeting trends in customer and business requirements for the company.
.....................................................................................................................................................1
Detail plan for menu and its key performance indicator:............................................................1
CONCLUSION................................................................................................................................1
REFERENCES................................................................................................................................1
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TASK A
INTRODUCTION
Menu development and planning means making menu in such a manner which is easy to
understand by the customer and can increase sales of the company. Hotel indigo is a luxurious
hotel which is known for good customer experience. This study will discuss overview of
different menus and how they are enhancing customer experience and how menu designing get
impacted by business and customer and will be making plan for menu.
MAIN BODY
Overview of different types of menu and also mention the principles of menu planning.
Menu:
Menu is the representation of food and beverages which is available with the food outlet
and which is designed on the basis of customer taste and preferences so that organization can
achieve the objectives (Ahn and et.al., 2018). The components of menu include food items, it
represents clearly that what the outlet will be providing. If the menu has designed by considering
the demand of consumer then it leads to customer satisfaction and that will helpful in increasing
the employee's motivation.
Principles of menu:
balance of menu:
Balancing the menu is the vital part which states that what the customer is needed and adequate
choices are provided to them so that they can select on the basis of nutrition value, seasonal food,
special chef dish etc.
Variety in menu:
If the menu have lots of variety then it will be helpful in deciding what nutrition value one have
to intake and lots of dishes make the menu interesting and attractive (Ichraf, Soulef and Hichem,
2020). Apart from food variety it also includes that what dish will serve at what week day, but
this feature is not present in every menu.
Add contrast:
Menu of the food outlet should offer such food which have different colour, texture, taste, aroma
etc. for example the restaurant cannot only have milk, oatmeal or bread because there are not
only children who come for breakfast, so that is there is contrast of dishes in the menu.
Considering colour:
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While making dish it is necessary to use different colours so that customer attracts towards it and
it is said that at least two variant colours should be their in each food items.
Eye appealing:
When food is presented in front of customer it should be eye appealing means it should be liked
by the customers, it should be like that which encourage consumption.
Types of menu:
table d hote menu:
It is the menu which is served at the food outlet which have less choice but have fixed price for
getting complete meal (Different Types of Menus and Their Advantages., 2021). It has fixed
number of starters, in the main course have limited choice and price are fixed which is paid by
the customers. The food is not available at all time but on proposed time it is available so that
time for preparation can get. It causes less wastage.
A la carte menu:
It is the menu which have many choices available and each dish is priced separately. It can take
time for preparation because dishes are prepared as per the order only. The price of per dish is
more in a la carte as compare to table de hote.
Set menu:
This type of menu comes with price already set but have less variety to choose within. These are
used for large functions which many guests are invited. It also includes special menu where food
is offered for limited time.
Analysis of three different types of menu and how customers and business requirements are met.
A la carte menu:
This menu will give choice to the customers exactly what they want rather than going
with the fixed plan of restaurant (O'Connor, 2019). It is more useful for foodies who want to
have different food experience. This will give chance to experiment with food and it is also
helpful in fulfilling the requirement of hotel indigo because they can charge for the dishes
according to their choice, exclusive dishes can be charged high while regular dishes can be
charged reasonable and hotel will also get good amount of time to prepare food and can also
explore about food presentation. It will help hotel to introduce new item.
Set menu:
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It is convenience to use as the customer will get less choice but it is the best choice of restaurant
and it saves time because have to think minimum while placing the order. It will be cost effective
as compare to a la carte. For the chef of indigo hotel, are not required to spend extra time for the
preparation of unexpected dishes and also reduce the level of wastage.
table d hote menu:
The limited choice makes it easy to order and also offer multi course meal and the prices are also
fixed so there is no fear of going over budget by the customer (Sufahani and Jamaludin, 2021).
In this customer can take enjoyment of appetizers, desserts, starters etc. because this menu offers
complete meal. For business also it is beneficial as it requires less labour and fix dishes have to
be prepared without the fear of unexpected dish order.
Impact customer and business requirement have upon planning and designing menu.
Impact customer have while planning the menu:
While designing menu customer preferences are given priority. The appearance, texture
and price of the dishes are according to the customer only. Demand of the customer according to
the season also force restaurant to include food items in the menu. Every item should design in
such a manner that it gives satisfaction to the customers. Menu should be true when mentioning
calorie or nutrition information. Hotel indigo are influenced by the customer because of that only
they had introduced menu for people who are health conscious, in the healthy section food
mainly with less or no oil will be found. Hotel have to keep affordable price for food items then
only more people will buy. While planning the menu the language should be simple so that the
name of dish can be understood by guests. The name should be clear and easy to pronounce and
restaurant can also add slight description below each food item so that customer can get
knowledge about the ingredients which is added in the dish and will also help them to avoid such
dishes with whom they are ellergetic with the ingredients.
Impact business have while planning the menu:
Business set menu according to the availability of equipments which are required for preparing
the dish. Hotel indigo first check the availability of staff with them which are skilled, have
experience for dishes which are mentioned in the menu card (Ronel and Weiniger, 2019). Some
items are those also which are low price so can satisfy customer with very low budget. The
infrastructure should also be considered which will support menu like if the restaurant have
sizzler then hotel should build infrastructure accordingly it should be fully opened so that there
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will be no chance for suffocation. The size of kitchen should also according to menu. If the menu
have more variety than size should be big so that multiple dishes can be made in same time but if
menu have less variety than size can be small then that won't matter. The price of menu also
depend on the investment of business which they had done on different business activities. When
prices are fixed by the business for food item then it should be only after calculating the costs
which will be there while preparing the dish. Example raw material, spices, shef time, cost of
presentation etc.
Recommendations for meeting trends in customer and business requirements for the company.
It is time of pandemic so hotel indigo should start giving digital menu and not that
cardboard menu. This will be benefit for the organization as well as it will reduce the costs of
company because if there are changes in the price or dishes then complete menu have to change
in case of cardboard menu but in the case of digital menu changes can be made easily and in less
time (De Wever and Imamovich, Fomtech, 2019). Hotel should also come up with the feedback
facility under which the guests can give feedback out from the experience they had on the hotel
and also can make complaints if any. This will help hotel to know that in what they are best and
also know the area where improvement is needed. Organization should also update their website
content which should have complete description about the facilities which hotel is providing, this
will be helpful in increasing online sales.
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Detail plan for menu and its key performance indicator:
As above discussed different menus such as table d hote menu, a la carte menu and set
menu. These different menus have different advantages and disadvantage for the hotel. In Hotel
Indigo a la carte menu is preferred because by this menu they can easily explain their food prices
to the customers.
Detail Plan
In Hotel Indigo management to create a la carte menu detail plan they include different factors
which are as follows,
Operational hour: They consider operational hour policy in their menu planning. This factor
help hotel to provide effective service according to their operational hours such as morning,
lunch and dinner they must mention specific time according to their services.
What to serve: Hotel Indigo mention in the menu that what they serve or it is vegetarian or non-
vegetarian for their customer privilege (Brundage, M.P., and et.al., 2017).
Production process: In their planning they should consider their production process such as
traditional parties, system centralize production etc.
Style of service: In a la carte menu hotel Indigo should be planned the style of service. It helps
them to attract customers. There are different styles of services for instance takeaway, buffet,
tray service and more.
Categorize of product: In planning hotel Indigo try to categorize their foods and dishes
according to their courses. For example, they include Soup, Pizza, Beverages, Main course etc.
and then in their categories it they different dishes according to categorize.
Effective price: In menu planning it is most import point in which hotel pay more attention
because they attract more customer when they charge less for effective product.
Key performance indicator of a la carte menu in Hotel Indigo:
There are different key factors which evaluate the performance of a la carte menu which
are as follows,
Sales: With sales factor cash flow, revenue and profit margin of the menu can easily evaluate.
By this factor Hotel Indigo calculate their sales and profit margin and change their menu
according to requirement.
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Costs of goods: This element help hotel Indigo to measure their amount of money which use is
buying supplies and ingredients. As per this factor Indigo paying extra amount for goods and
because of this their profit margin is low in some dishes.
Justified solution for problems:
As it discussed that Hotel Indigo are paying extra rate for some food ingredients and its
result is that their profit margin is decreases for specific dishes. It is suggested to the company
that for the solution of this specific problem they must use exact number of ingredients in their
dishes so that they can increase their profit margin (Ronel, I. and Weiniger, C.F., 2019). For
example, In pizza they use olive in extra quantity which decrease their profit of the veg pizza to
increase their profit in Pizza they must try to use exact amount of quantity on olive in pizza. This
solution help company to create effective cost of goods and it also helps to increase profitability.
CONCLUSION
Through this report it can be concluded that menu is the important thing of any food
outlet as it helps to attract more customers. In this report, menu types and principles are
mentioned. Analysis of each menu type is done according to the business or customer
requirement. Discussion is done regarding menu planning and designing which has been
impacted by customer and business expectations. Recommendations are provided for meeting
trends in customers and this report has presented the plan for a la carte menu.
TASK B
Covered in PPT
REFERENCES
Books and journals
Ahn, Y. and et.al., 2018. Development of a food exchange table and food pattern for
nutritionally balanced menu planning. Korean Journal of Community Nutrition. 23(5).
pp.411-423.
Brundage, M.P., and et.al., 2017. Using graph-based visualizations to explore key performance
indicator relationships for manufacturing production systems. Procedia Cirp. 61.
pp.451-456.
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De Wever, M. and Imamovich, S., Fomtech Ltd, 2019. User Interface Elements for Compact
Menu. U.S. Patent Application 15/717,620.
Ichraf, J., Soulef, S. and Hichem, K., 2020, November. Incorporating the decision maker's
preferences in Dietary Menu Planning problem. In 2020 International Conference on
Decision Aid Sciences and Application (DASA) (pp. 806-811). IEEE.
O'Connor, M.L.C., 2019. now serving: AN APPEALING MENU OF DIGITAL LITERACY
TOOLS & RESOURCES. Knowledge Quest. 47(5). pp.16-21.
Ronel, I. and Weiniger, C.F., 2019. A broadening choice for labor analgesia: remifentanil on the
a la carte menu. International journal of obstetric anesthesia. 39. pp.1-6.
Ronel, I. and Weiniger, C.F., 2019. A broadening choice for labor analgesia: remifentanil on the
a la carte menu. International journal of obstetric anesthesia. 39. pp.1-6.
Sufahani, S.F. and Jamaludin, M.A., 2021. NUTRIENT PLANNING FOR HEART PROBLEM
(STROKE) PATIENT BY USING OPTIMIZATION TECHNIQUE. International
Journal of Advanced Computer Systems and Software Engineering. 2(1). pp.8-17.
Online
Different Types of Menus and Their Advantages., 2021. [Online]. Available through:
<https://www.selfgrowth.com/articles/different-types-of-menus-and-their-advantages>
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