Menu Development, Planning and Design for Business Success

This report provides a comprehensive analysis of menu development, planning, and design, using The Five Fields restaurant as a case study. It begins by outlining the core principles of menu planning and design, emphasizing the importance of aligning with both customer and business requirements. The report delves into different menu types, including Table d'hote, à la carte, and cycle menus, comparing and contrasting their applications. It then explores how customer needs (price, quality, choice) and business needs (market research, trained workforce, techniques, and facilities) influence menu design. Recommendations are provided to meet future trends, such as conducting market research and incorporating diverse dishes. The report concludes by emphasizing the significant role of menu design in attracting customers and enhancing a restaurant's success. References from various journals and conference papers are included to support the analysis.

Menu Development,
Planning and Design

●Table of content
 Introduction
 Principles of menu planning and design for meeting customer and business
requirements
 Determination of customer and business needs
 Comparing and contrasting a range of different menus
 Analysation of how business and customer needs influence design of a broad range
of menus
 Recommendations to meet future trends
 Conclusion
 References

●Introduction
Menu development, planning and designing
in an appropriate can help an organisation in
directing the attention of the diner to particular items
as well as enhances the likelihood that those items
will get ordered (Finch and et.al., 2019). In order to
demonstrate different aspects of this presentation,
The Five Fields is a UK-based restaurant that is taken
into account as an organisation. This presentation
includes principles of menu planning and design
in order to meet business and customer needs
for various menus.

●Different types of menu
Menu can be defined as a list that
includes food and drinks which can be available
for the market share for the purpose of buying
along with serving to them (Ichraf, Soulef and
Hichem, 2020). There are various types of menus
and some of these are discussed below in context
to The Five Fields:
●Table d'hote:
●à la carte:
●Cycle menu:
●Functions:

●Continue
●Table d'hote: This is French work that
can be used by The Five Fields for food
from table of host and is considered as a
type of menu that five overall meal for a set
price to customers instead of food
consumed by them. This includes desserts,
salads, soups, appetizers and many other
items. It is a menu which always ensure
less wastage of food as well as providing
simple operations.

●Continue
●Cycle menu: This menu
includes different repeated
alternatives for a particular time
and is used by The Five Fields
for few reasons because they
have less cooking activities and
not have much resources for
cooking greater menu.

●Principles of Menu Planning
 Meal pattern fulfil needs of
family:
 Meeting nutrition requirement
 Menu planning saves energy and
time:

●Continue
 Menu planning saves energy and time: As per this principle, menu planning
can use labours and time saving devices which is easy for saving energy, time
and cost of The Five Fields.
 Meal pattern fulfil needs of family: As per this principle, family meal should
be produced by The Five Fields according to demands of the family members.
Within a family, a growing adolescent individual needs rich food which
supports it in satisfying its appetite whereas young child required soft and bend
diet. A heavy worker requires more calories in comparison to other people and
for this, the diet of those people must consists of a large amount of vitamins.
Pregnant women within the family also needs appropriate diet. Member diets
can get deviated according to their age, occupation and life style.

●Determine the customer and business
requirements
Organisation concentrates on enhancing the level
of profitability and for this, it requires to satisfy needs of
market share as well as business. Hence, it becomes
significant for The Five Fields to set and design its
menu according to various requirements of target-base
and some of these requirements are mentioned as
under:
 Price:
 Quality:
 Choice:


●Continue
 Price: It is charged by
organisation in exchange of
products as well as services and in
case if organisation charges lower
prices of its products which will
permit it in capturing more
customers. Managers of The Five
Fields charges high prices for
offering its products but it also
earns a considerable amount of
profits and creates value for
money for its market share.

●Continue
 Choice: Market share also needs options
from the organisation regarding variety of
products and services that are offered by it
to its large number of customers (Lubis
and Azizah, 2018). There are different
requirements and wants with the
customers while they are purchasing any
kind of product or service. Managers of
The Five Fields offer a wide range of
products and services along with choices
to its target market.

●Continue
Business requirements
There are a wide number of business requirements
that are needed by an organisation for the purpose
of earning as well as maximising the level of
profitability within the business. Some of these
business requirements are described as under in
context to The Five Fields:
 Market Research:
 Trained Workforce:
 Techniques and facilities

●Continue
Techniques and facilities: As per this
business requirement, particular
techniques and facilities are required
by The Five Fields for designing the
menu in order to achieve greater level
of profitability. By making use of a
wide variety of equipments, the menu
could be designed by respective
restaurant that facilitates in meeting the
goals as well as objectives of the
organisation.

●Compare and contrast a range of
different menus
It has been observed that the hospitality
industry is considered as the fastest growing industry
and has different sectors such as restaurants, cafes,
hotels, bars and many others which follow the various
concepts of the menu design (Reynolds, 2022). Every
business organisation that has come under the
hospitality sector seek to make innovations within
their products and sell something new to the
customers in order to capture them and maintaining
customer loyalty towards business.

●Analyse how customer and business
requirements impact
The different requirements of the
customer base and the business are very
dynamic, complex and demanding in
nature (Segura and et.al., 2019).
Superior quality of the products as well
as effective services are expected by
the target market of the organisation
that helps in setting up the standard of
the business organisation.

●Recommendations to meet future trends
From above explanation, it is recommended to the managers of The Five
Fields to conduct the market research for the purpose of identifying the future
demands and requirements of customers. It is also recommended to the organisation to
analyse trends of current market as this will help the managers of restaurant in
including variety of dishes in their menu for attracting more and more market share.
Another recommendation to the organisation is that it has to concentrate on market
research, trained and skilled employees along with equipment for attaining goals of
business and enhancing profitability within firm.

●Conclusion
From above explanation of the presentation, it has been concluded that the
design of menu plays a significant part capturing more customers towards restaurant.
To satisfy needs of customers, restaurants and hotels are becoming popular through
giving them exciting and affordable experiences. There has been discussion on different
principles of menu design as well as different types of menu. Moreover, this
presentation has also covered impact and requirement related to menu design and
comparison.

●References
 Finch and et.al., 2019. Challenges of increasing childcare center compliance with
nutrition guidelines: a randomized controlled trial of an intervention providing
training, written menu feedback, and printed resources. American Journal of
Health Promotion, 33(3), pp.399-411.
 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.

●References
●Dela Cruz, I., Thornton, A. and Haase, D., 2020. Smart Food Cities on the Menu? Integrating Urban
Food Systems into Smart City Policy Making. In Urban Food Democracy and Governance in North
and South (pp. 71-84). Palgrave Macmillan, Cham.
●Kamal, M.A and et. al., 2021, April. Bill of material analysis framework of food menu to increase
raw material inventory efficiency and halal food inspection of culinary business. In IOP Conference
Series: Earth and Environmental Science (Vol. 733, No. 1, p. 012043). IOP Publishing.
●Kim, Y.H., Sauerwald, P. and Sukpatch, K., 2021. Are you looking for special menu? An
examination of variety seeking behavior for Promotional Menu (VaPM) Model. International
Journal of Gastronomy and Food Science, 23, p.100295.

Thank you