Menu Development & Design: Planning Principles and Customer Impact

This report delves into the crucial aspects of menu development, planning, and design principles for restaurants, emphasizing the need for menus to be both attractive and aligned with customer expectations. It highlights key principles such as striving for equilibrium in nutritional content, incorporating variety, and adding contrasting elements to differentiate from traditional menus. Different menu types like Du Jour, A La Carte, and Table d'hotel are compared. The report also underscores the importance of understanding customer and business requirements in menu design, suggesting strategies like categorizing items by popularity, limiting choices, strategically placing high-margin items, using sparing photos, and employing impactful colors. Ultimately, the report emphasizes the role of menu planning in driving sales and profitability for restaurants, recommending that establishments like 'The Feathers' focus on menu development to meet customer preferences and adapt to the evolving business environment. Desklib provides access to similar solved assignments and study resources for students.

Menu Development,
Planning and Design

Principles of menu planning and design
To put forward new dishes on the plate and scheming the menu in attractive manner
is crucial for every restaurant for catching the eyes of the exiting as well as new
customers. The firm's success is also dependent on the decision rationally made to
meet the customer's expectation from the place as well as meeting the requirements
of them. Aerated Beetroot, Mad Hatter's Tea Party which consist Mock Turtle Soup
and Toast Sandwich are few items which are smartly chosen by the managers of The
Feathers restaurant under their attractively designed menu.

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 Endeavour for equilibrium- the inclusion of the significant nutritive contents
like calcium, vitamins, proteins and others shall be there as the principles state.
 Adding opposites- in contrast to the traditional menus the restaurant should
provide the menu having various colours and flavours separating them from the
other places. The pictures shall also be displayed on the menu as it will make it
more approachable to the customer. The basic menu with simple names of the
dishes printed s now obsolete and will not fetch the profits.
 Inclusion of Variety- to attract more customers it is very important that they are
offered wide range or variety of the food as some of the customers may be the
regular visitors of the restaurant and willing to eat something new every time.
They should offer more varieties to satisfy the demands of the customers.

Types of Menu
 Du Jour Menu- the literal meaning of this is 'of the day' and is somewhat meant
for the small or medium sized places where there is no fixed criteria of the dishes
to be offered and a board or blackboard is used in place of printed menus. Daily
food to be offered is written on that board which is change everyday. Hat is
offered on the particular day by the restaurant is mentioned there.
 A La Carte- the origin of this type of menu is French and in the upscale manner
the things to be offered are mentioned along with their pricers.
 Table d'hotel- the places where fixed customers visit for the qualified food
items, this type of menu is used.

Customer and business requirements
Menu is not just a piece of something which mentions the options,
rather it is the face of the entity which reflects the quality and
identity of the venue and its milieu. Therefore, it is imperative to
draft an aesthetic menu which draw the positive impression to the
costumer. Considering the concern of 'the feathers' it requires to
design a creative and compelling menu card in order to attract the
customers and profits. The following suggestion which the feathers
can apply in its designs are :

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 categorize items on popularity : classify the items based on cost and its
popularity. It means the smart placement of rates and product which makes the
items stand out within the menu.
 Limited choice: there should be a limited options because too much option leads
to confusion in minds of the customer. Researches also observed that too much
too much choice can create hinder in decision making. Therefore it is always
better to keep menu precise with limited and best options availability.

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 Placement of High margin items in Golden Triangle: Golden triangle is the
spot designed in the menu where the customer read first. It is always effective
to put high-margin items in golden triangle area,
 Sparing photo: a multi coloured photo of product in menu can increase sales
of an item. The quality of photo also counts and it is suggested that there be
only one good photo of ever individual item because it prevents from getting
confused.
 Usage of different colour: it is a fact that different colours impacts and
trigger the human mind which infuse the person to buy the thing if
compelling. Therefore, the smart selection of colours in the menu can be
highly effective for any outlets store which will complete the costumer to buy
the product.

Compare and contrast a range of
different menus
It is very important for the organisation to analyse the different type of menu design which can
attract customers effectively and efficiently. There are various methods which can be adopted by the
Feathers which can help in attracting customers. It is identified that the menu planning and
development is a activity which will help the organisation in increasing sales and making profits.
There are different range of menus and it is very important for the restaurant to meet the
requirements of the customers in order to earn profits and make use of the effective and efficient
Funtington of the organisation.

How customer and business requirements
impact on the design of a broad range of
menus
It is very important that the restaurants focus on the development of the menu
according to the preferences of the customers. It is very essential that the consumers
focus on the various business environment in order to attract customers in the
effective and efficient way. There are various recommendations which can be
suggested for the Feathers restaurant that it can focus on the menu development by
changing its design and including some fusion dishes which will be proffered by the
business organisation.

References
 Abbas, T.M. and Hussien, F.M., 2021. The effects of green supply
chain management practices on firm performance: empirical evidence
from restaurants in Egypt. Tourism and Hospitality Research, 21(3),
pp.358-373.
 Savaşan, B.A., Digital Change for Sustainable Restaurant Systems.
In Sustainability, Big Data, and Corporate Social Responsibility (pp.
185-199). CRC Press.
 Sunthornpan, S. and Hirata, S., 2021, August. The situation and the
survival of MSMEs restaurant under COVID-19 pandemic in Thailand.
In 2021 IEEE Region 10 Symposium (TENSYMP) (pp. 1-4). IEEE.