Menu Design & Profitability: A Plan for The Salt Room Restaurant

This report provides a comprehensive analysis of menu development planning and design, focusing on meeting business and customer requirements to maximize profitability. It examines menu planning principles, contrasting various menu types and their impact on business objectives. The report includes a realistic plan for developing a menu for The Salt Room restaurant, incorporating customer preferences, nutritional needs, and economic considerations. Furthermore, it evaluates the impact of business and customer needs on menu design and offers recommendations for future trends. The report concludes with an in-depth analysis of menu development, including key performance indicators (KPIs) for measuring success and justified recommendations for improvement, all aimed at achieving the overall business objectives of a particular organization. Desklib is a valuable resource, offering past papers and solved assignments for students.

Menu Development
Planning and Design

Table of Contents
INTRODUCTION ..........................................................................................................................2
MAIN BODY...................................................................................................................................3
Examine menu planning principles and design to meet business and customers requirements
for a range of different menus................................................................................................3
Determine the business and customers requirements that needs to be fulfilled to maximise
profits for a range of different menus.....................................................................................4
Contrast and compare the range of dissimilar menus and the business and customers
requirements that have impacted on their design .................................................................5
Evaluate in which manner business and customers requirements impact on the design of a
broad range of menus and also give recommendations for meeting out the future trends.....6
Produce a realistic plan to develop a menu which meets customer and business requirements
to maximise profitability for a chosen organisation...............................................................6
Create a menu that meets out the business and customers requirements for maximising the
profitability of an organisation ..............................................................................................8
Evaluate and test the menu produced.....................................................................................9
Create a realistic menu with support of costed plan and fully researched which meets out the
overall objectives of business of the chosen organisation....................................................10
Give justified recommendations for improvement based on tests and evaluation of the menu
..............................................................................................................................................10
Produce a menu into deeper manner which includes KPIs in order to measure success, test and
produce the menu and give justified recommendations for solving the problems for
identifying the overall objectives of business of a particular organisation .........................11
.......................................................................................................................................................11
REFERENCES..............................................................................................................................13

INTRODUCTION
Menu planning basically refers to the process of deciding to offer different food items to
their customers which includes side dishes, main dishes and desserts. In any hospitality business,
menu is not only the primary method of attracting customers but it also act as key document for
controlling and directing the business. Menu basically act as roadmap for the price which a
business can pay pay for those ingredients, what ingredients needs to be purchased, staff and
procedures required to produce the dishes(Amador.,2019). In the present report, The Salt Room
is taken into consideration. It is a modern British restaurant for grilled meat and seafood in a chic
space with terrace and sea view. It is basically headquartered in Brighton BN1 2FU, United
Kingdom. The present report will cover discussion about principles of menu planning and about
the business and customers requirements that needs to be fulfilled to maximise profits. In
addition this, the report will cover analysis about range of different menus and business
requirements that has impacted on their design. Moreover, the report will cover discussion about
plan for developing the menu that meets out the business and customers requirements. The report
also consist of in depth analysis of menu development which includes key performance
indicators for measuring the success into positive manner.
MAIN BODY
Examine menu planning principles and design to meet business and customers requirements for a
range of different menus
There are certain principles of planning the menu which help in terms of designing the
menu into appropriate manner. It is defined into the following manner:
 Meeting nutritional requirement: A good menu not only provides adequate calories, fat
and proteins but also provides vitamins and minerals which are necessary for the physical
well-being of each member of the family.
 Meal pattern must fulfil family needs: Family meals should be created according to the
requirements of different members(Amalia and Rodliyah., 2019). To satisfy appetite of a
growing adolescent requires rich food whereas a young child requires the bland and soft
diet. Family meal should be of such kind that it will offer children with enough flexibility
and fat in terms of calorie density.

 Economic Considerations: The meal which will be designed and does not satisfy the
budget of the family then it cannot be put it into practice. Through bulk purchasing and
with support of seasonal vegetables and fruits the cost of the meals can be reduced into
effective manner.
 Meal plan should not include items pressure cooked food items: Under this head,
planning of menu should be done in such a manner that pressure cooked items should not
be included so that nutrients rich food can be provided to their customers(Cotabish and
et.al., 2020).The items which can be included in the menu are malted cereals, fermented
foods and sprouted grams. Steak & Co. restaurant can take a initiative into the context of
pressure cooking so that they can conserve the nutrients and can provide healthy food to
their customers.
 Planned meals should provide variety: Menu planning should be in such a manner that
it provides variety of options and food items to their customers. The variety can be
introduced into the context of texture, colour and taste with support of different types of
cooking and food methods. When Salt room restaurant provides variety to their
customers then it also fulfils the requirement of nutritions as well. So restaurant has to
provide variety in their menu so that they can attract large number of customers.
 Dietary pattern and food habits: This principle also considers the traditions, religion
and customs of an individual. While planning the menu it is important for Steak & Co.
restaurant to include those food items which are healthy in terms of the diets of their
customers. They have to consider the parameter of diet pattern so that they include only
those meals which are beneficial for their business and customers as well.
So these are the principles of menu planning which act as support system in terms of fulfilling
the legal requirements. When menu of salt room restaurant follows the nutritional requirement
of their customers and also considers the family requirements then it is easier for restaurant to
attract every kind of customers in their restaurant(Kitchin., 2015). When restaurant considers
economic parameter then they are serious about their cost and price patterns due to which they
can give benefits to their customers and their business as well. It has been observed that
restaurant provides variety of options in their menu they not only satisfy their customers but also
make them happy in terms of fulfilling their appetite.

Determine the business and customers requirements that needs to be fulfilled to maximise profits
for a range of different menus
The business and customers requirements which needs to fulfilled in order to maximise
profits for different range of menus which are defined into the following manner:
 Cycle Menu: This is menu type which refers to the list of food items which are repeated
in the form of cycle throughout the certain period of time. There are two main reasons
due to which a restaurant uses cycle menu(Baricaua Gutierez., 2016). First reason is that
it cannot afford to serve from big menu and can be operated on a smaller scale. The
second reason is that menu is apt to serve for daily specials such as menu for happy hour.
 Static Menu: This is a menu which refers to the larger menu of an establishment which
does not usually change in terms of beverage and food items which is known as static
menu. There are many restaurants and bars who uses static menu and customers are
mostly inclined towards the better dining experience with this kind food and drink
selection because it provides them with variety of options.
 A La Carte Men: In this kind of menu, every item is priced and listed into the separate
form. According to the nature of this menu, this menu considers into the category of
expensive criteria. In this kind of menu, better flexibility has been given in terms of
options to their customers. A la Carte is basically a French word which means that “By
the card”. In the rough manner, it is translated as “ according to the menu.
 Fixed Menu: This is a kind of menu where certain items are indicated and listed with a
fixed price. There are basically two types of fixed menu which includes table d' hote
menu and prix fixe menu. Under table d' hote menu, there is a set of selections of en
trees, appetizers and desserts. From the each category an individual can choose one from
two or three options. When an individual opted for complete set then they will pay for
fixed price. Under prix fixe menu, they offers little variability. Only one option is there
for each course for a set of an entrée, appetizer and dessert as well.
In context to The Salt Room, this restaurant uses the A La Carte menu so that they can list the
prices into separate form of their products or food items. As this menu is expensive in terms of
nature but it is successful in terms of satisfying their customers into positive manner.

Contrast and compare the range of dissimilar menus and the business and customers
requirements that have impacted on their design
There are different kinds of menus and every menu type has their own characteristics and
price range as well. It includes Fixed Menu, Static Menu, Cycle Menu, Du Jour Menu and A La
Carte Men (Grady and et.al., 2020). There are certain menus whose items have price and listed
into the separate manner and some menus are prepared for single day or for a particular day.
Some menus can be repeated on a certain period of time and there are certain changes which
does not change in terms of their food items. There are also certain menus where few items are
listed according to the fixed price. It has been observed that according to changing period of
time, customers preferences has been changed due to which Salt Room restaurant management
has to think again about their menu planning and its related design. There are certain customers
who are more inclined towards the healthy food without involvement of any unnecessary fatty
items so restaurant has to focus accordingly for their menu management.
Evaluate in which manner business and customers requirements impact on the design of a broad
range of menus and also give recommendations for meeting out the future trends
According to changing taste and preferences of customers and those menus which
generate more revenue for the restaurant then accordingly changes have been done into the
design of broad range of menus(Hill.,2018). It is important for restaurant to understand that the
menus which does not act an into the profitable manner then those menus should be changed
according to market requirements. It has been recommended that according to future trends
where people are getting more aware about their health and also have awareness into the context
of food items which are healthier for them then accordingly restaurant has to design their menu
into positive manner.
Produce a realistic plan to develop a menu which meets customer and business requirements to
maximise profitability for a chosen organisation
A menu is defined as the listing of all the products that is food, beverages, desserts which
is offered by restaurant to the customers with the objective to fulfil needs and requirements of
customer. It is important for restaurants to develop a realistic menu so that customers can attract
towards it and there is increase of customer base level(Howell and Saye., 2016). In order to
develop a creative and effective menu, realistic planning is necessary that include various factors

to maximise the level of customers. The realistic development plan of the menu of 'The Salt
room' is given below: Develop the menu concept: It is the first and foremost step and herein the owner or
managers of restaurant decide and think the type of menu they need to offer. While
developing menu 'The Salt room “restaurant consider factors that is customers demand,
location, chefs interest and many more. 'The Salt room” offer the seasonal menu and its
dishes is made up of raw and natural ingredients with fresh flavours that will attract large
number of customers. Collect the list of core ingredients: It is analysed that menu development consist of list
offered by restaurant along with the ingredients. In addition to this, it also undertake the
flavours and taste as per customer preference that help them in better decision making
and fulfilment of customer requirements. Select the supply chain: This stage take place after deciding the menu, list of items and
ingredients of menu. Herein, restaurants looking for the availability of resources and the
effectiveness of supply chain(Johnson., 2017). 'The Salt room” has its own garden where
fresh ingredients are grown and used by the restaurant. Along with this, for beverages it
has local suppliers which ensure availability of resources timely and effectively. Cost out the menu items: It is important for restaurants to develop menu which is cost
effective and is affordable for the customers. 'The Salt room” will decide the price of
items according to the target customers and their spending level. It is significant that the
price of menu should cover the cost and help to earn maximum profit. Moreover, it will
also satisfy the requirements of customer which further ensure repeat purchase. Visualize the presentation: This step consists of high importance within the menu
development as food, brunch,, beverages, dessert served by 'The Salt room ‘should be
present to the client in an attractive and appealing manner. This, presentation with proper
sppons and other utensils is significant as guest is looking for flavour along with its
presentation as well.
 Run a test Kitchen: The menu is created with all the ingredients, plating, pricing but it
does not end with the testing of dishes within the 'The Salt room”(Kibret., 2016). It is
vital that ingredients, price, flavours and other factors is appropriate as per the customer
and business requirements.

Create a menu that meets out the business and customers requirements for maximising the
profitability of an organisation
The menu which meets out the customers and business requirements for maximising the
profitability of an organisation and it is designed into the following manner:
The Salt Room(Starters)
 Salted Ricotta, Pickled Shallots Three Dollars
 Vegetable gyoza Six Dollars
 Charred spring oninons & romesco Fourteen Dollars
 Spicy nduja arancini Seven Dollars
 Hazelnut picada & Scallops with chorizo Nine Dollars
 Vegan Terrine Twelve Dollars
The Salt Room(Main Dishes)
 Fish and Chips Nineteen Dollars
 Chicken Tikka Masala Twenty Two Dollars
 Steak & Kidney Pie Twenty three Dollars
 Shepherd's Pie/Cottage Pie Twenty eight Dollars
 Yorkshire Pudding Eighteen Dollars
The Salt Room(Side Dishes)
 Egg Dish Five Dollars
 Moroccan Beetroot salad with yogurt dressing Six Dollars
 Pimm's Jelly Four Dollars
 Cheese, onion and potato filled pasty Seven Dollars
 Elderflower Jelly Eight Dollars

The Salt Room(Desserts)
 Stick toffee pudding Seven Dollars
 Artic Roll Four Dollars
 Pineapple upside-down cake Five Dollars
 Rice Pudding Six Dollars
 Jelly & ice cream Eight Dollars
In this manner, the menu has been designed for the Salt Room Restaurant and it includes
all patterns or rounds food whether it is about starter, main dishes, side dishes and desserts as
well. This menu is designed in such a manner that it will fulfil all the requirements and
preferences of their customers(Mamatov., 2020). In terms of maximising the profits of an
organisation, this menu is definitely attracted by several number of customers because it is
designed from the perspective of latest preferences and taste of their customer. Price ranges are
also set according to affordable patterns of their customers as well as the restaurant can also earn
generous amount of profits as well. So this menu definitely meet out the requirements of their
customers and business in terms of maximising the profitability of an organisation.
Evaluate and test the menu produced
The menu which has been produced considers all the factors of a restaurant development
and growth. The menu is designed in such a manner that it takes care all the factors associated
with the health of an individual. This menu not only provides, vitamins and minerals but also
provides carbohydrates, protein and calcium etc which is necessary for the growth and
development of an individual. This menu up to a large extent does not affect the health of an
individual but also contribute in terms of satisfying the customers according to latest taste and
preferences of the market. The menu also considers the choice factors of different age group so
that Salt Room restaurant can attract every kind of customers. They have prepared menu in such
a manner that it act as competitive advantage into the market and can give tough competition to
their competitors.
The prices of this menu has also set according to the requirements of market and also act
as competitive advantage as compared to other competitors so accordingly the prices have been

set. According to market condition and business cost of the restaurant the prices of food items
has been set accordingly(Marrero and et.al., 2020). The Salt Room Restaurant considers every
kind of customers so that they can afford food items in a proper manner. It has been evaluated
that the menu which has been produced also considers the hygiene factor as well so that it will
not be harmful for the health of their customers. It has also been tested that the food items does
not contain too much oil and fatty raw materials so that customers can easily have it into
appropriate manner. It has been observed that in terms of desserts part, the use of sugar has been
set on a very low parameter so that customers do not need to worry about their weight gain
while having food items of their restaurant. In this manner, the menu has been produced by
considering all the parameters of restaurant development and growth.
Create a realistic menu with support of costed plan and fully researched which meets out the
overall objectives of business of the chosen organisation
The menu has been designed with the focus of providing qualitative food products to
their customers so that menu can meet out the objectives of The Salt Room restaurant. The
overall objectives of Salt room restaurant is that they can provide tasty food to their customers
and it can only be possible through creating an attractive menu by considering all the parameters
of market. The menu which has been designed after doing proper research of customers taste and
preferences so that restaurant can attract large number of customers(Ningsih., 2019).According
to the cost plan of restaurant, Salt Room has decided their prices by considering every kind of
age group income people so that they can afford the menu items of that particular restaurant.
They have set the prices of menu in such a manner that their restaurant can earn certain amount
of profits at organisational level and can build a kind of strong image into the market.
Give justified recommendations for improvement based on tests and evaluation of the menu
It has been recommended that for improving the menu certain changes can be done so
that effective results can be achieved by The Salt Room Restaurant. According to the taste and
preferences of customers they have to provide more variety for options to their customers so that
they can achieve not only the objective of the restaurant but can also build strong brand image
into the market. Menu can also be improved through adding the images as well and if particular
menu item needs to be sold out then it is important that the high quality image should be added
into the menu so that customers enhance themselves to buy it on a larger scale. The menu can
also be improved through adding descriptive titles into it. There are certain which can be used to

make the menu more attractive and presentable as well so that The Salt Room Restaurant can
attract large number of customers.
Produce a menu into deeper manner which includes KPIs in order to measure success, test and
produce the menu and give justified recommendations for solving the problems for
identifying the overall objectives of business of a particular organisation
A proper menu has been produced with support of key performance indicators for
measuring the success. It basically includes cash flow, labour cost percentage, sales per
employee per hour, cost of goods sold, table turn rate, average table occupancy and employee
turnover as well (O'Neill and et.al., 2020).Their objective is to provide qualitative sea food to
their customers and it has been recommended that for solving the problems of salt room
restaurant it is important that they have to again make a plan for solving the problems. It has also
been recommended that they have to do market research into deeper manner so that they can
stand competitively into the market.
CONCLUSION
The above stated report concludes that menu planning and its development plays a very
significant role in terms of running the restaurant into successful manner. It has been concluded
that there are certain principles of menu planning and design so that it can meet out the business
and customers requirements. It has been determined that There are different kinds of menus
which has their own criteria and prices as well. There are different range of menus and the
requirements of customers and business has impacted on their design. For running a restaurant
into successful manner, it is important that to create a realistic menu which has impacted the
broad range of menus and it has also been designed from the perspective of future as well. For
measuring the success of a restaurant, key performance indicators plays a very significant role as
well.