Analysis of Menu Development, Planning, and Design: Cafe Vergnano

This report provides a comprehensive analysis of menu development, planning, and design, using Cafe Vergnano as a case study. It begins with an introduction to menu development, highlighting the importance of menu planning for hospitality organizations. The report then delves into different menu types, including Table d'hotel, A la carte, and special menus, explaining their characteristics and significance. It explores how customer expectations and business requirements influence menu design, emphasizing the role of quality, customer preferences, current trends, and innovation. The report also examines the impact of these factors on menu planning and design. Finally, it concludes with recommendations, suggesting that Cafe Vergnano should focus on innovation and product development, expand its special menu offerings, provide staff training, and maintain competitive pricing to meet customer needs and achieve business objectives.

MENU DEVELOPMENT,
PLANNING AND DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
Task A.............................................................................................................................................3
Comparative overview of different types of menu......................................................................3
Impacts customers and business requirements over planning and design of menu....................5
Conclusion and recommendations...............................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Menu development and planning is about to design the menu for restaurant chain and
other hospitality organisations. This report is based on the case study of Cafe Vergnano. The
organisation was founded in the year 1882. This report will discuss the menu development
practice of cafe. Henceforth, report will emphasis over the certain principles related to menu
development and planning. What are the key areas that reflect how expectation of customers and
requirements are meet by business entity. What impact do consumer requirements create over
the process of menu development and planning. Recommendations will also provide to meet the
current trends and consumer requirements in the respective sector. Furthermore, project will
emphasis over the purpose and practices part of setting up budgets and other costing factor
involve in menu setting practice. Justification will also given over the key consideration involve
in costing practices related to menu.
Task A
Comparative overview of different types of menu
Menu is formerly defined as a spreadsheet that reflect prices of different food items or
products serve by organisation to its customer. This involves both pricing and products
organisation offer to its customer base. Menu is further segregated into three different types such
as Table d' hotel menu, A la carte menu and special menu. Every menu has its own significance
and characteristic that can demonstrate in following ways. All menu used by business entities
carry its own characteristics and nature.
Special menu: This is among the key menu used at the restaurant and hospitality organisation.
This is a special quality menu which reflect all the special dishes associated with the business
entity. Management at the Cafe Vergnano usage this menu in which all the special items and
dishes offer by the organisation are involved. Items or dishes involved in this are expensive as
compare to other food items offer by the organisation. At all the special occasions like
Christmas, new year and other such occasions this menu is updated and include new and special
dishes on the basis of the occasion (VandenBosch, 2020). Special occasion menu is another
name on which company deals at such occasions. Company maximises its printability with the
support of this menu. This type of menu satisfy the cost principle of menu.
Set menu: This is another type of menu used at the Cafe Vergnano. This is the set menu type
that is used by the organisation. It involves all basic items and products offer by the organisation.

Usual product or food items offer by the cafe involve in this type of menu. Usually prices of the
products include under this menu type are normal and set based on competitive pricing practices.
This menu is set with the guidance of competitive pricing principles used under menu planning.
This menu remains unchanged throughout the year irrespective to the occasion or any special
day at the organisation.
A la carte: This is among the major menu used at the Cafe Vergnano. Under this menu type
each item contain its own individual prices. ON the basis of choice and preferences customer can
order food product or item. This type of menu is different from the set menu as it contain
individual section in which different dishes or products are included (Kerrigan and et.al., 2018).
On the basis of individual choice and preference customer can order any food product associated
with individual section. This kind of menu is very precise and settled that provide individual
food items or products.
The above mentioned menu denote different principles of menu. All these menu denote
different principles related to menu planning. Menu planning is a precise process that comprises
with various principles and methodology. In order to prepare individual menu all different
principles are followed by organisation. Strive for balance is among the major principle involved
under menu planning practice.
The way three different types of menu contribute in fulfilling customers and business
requirements
All menu are set based on the customer need and requirements. On the basis of the need
and requirements of customers menu is planned and set by business entity. Following are the
menu that denote all the different need and requirements associated with the customers.
Special occasion menu: This is a menu set based on the consumer requirements and needs over
a special occasion. This menu is a fundamental behind the celebration of customers over a
special occasion. This menu is designed based on the customer preference over a special
occasion. This menu is modified based on the occasion like new year contain different menu
whereas over a Christmas menu is different (Nemeschansky, 2017). This menu designed in such
way that it fulfil the special requirements of the customers. This menu designed to fulfil the need
and requirements of the organisation to fulfil the special need and requirements of the customers.
The main characteristics attached to this menu type is that it favour all the special need and

requirements of customers based on any specific occasion. Many times Cafe Vergnano also give
discount over products and items mentioned in this menu card.
Set menu: This menu is designed to fulfil the basic need and requirements of the customers.
This involve basic or usual products or food items that can meet the basic need and demand of
customers in market. Cafe Vergnano involved all the usual products or food items in this menu.
This is a set structure of products that usually customer can prefer to meet its individual need
and requirements. Normal ned and requirements of customers are fulfilled under this menu type.
A la carte: This is another type of menu or products that is used at the organisation level. This
involves different food products comprises with various items or products. This menu is well
structured and developed in such way that customers can fulfil its individual need and
acquirements (Tykal, Brnovik and Landa, 2020). This menu meet the requirements and need of
customers in more advanced way as customers get to select food products over a range of
multiple food products and items. Consumer requirements are the indicator of the expectation of
the consumers in market. This menu is precisely developed and set by the organisation to
demonstrate different food products based on individual food section. This budget fulfils all food
related need and requirements of potential customers in market.
The above mentioned segregation is a part of the organisation. All menu fulfil different
need and requirements of customer group. Different menu is designed with different
characteristics and nature of menu.
Impacts customers and business requirements over planning and design of menu
Customers are the major entity or authority involved in any business. As they play role in
business sustainability and growth of the organisation. All types of menu set by business entity
demonstrate its consumer or potential buyers as they are the one who needed to convinced by
company for procuring products and services of the business entity. On the basis of consumer
need and preferences food products are included in the menu.
Quality of products: All products included in the menu reflect the customer choices and
preferences. Quality of products play huge role in menu planning and designing. What quality
customer are looking for are completely demonstrated in the menu (Hou and et.al., 2018). Cafe
Vergnano has been involved in very serious type of business activity which can clearly reflect in
the menu it has designed and planned.

Customer preferences and choices: The choices and preferences customer set are also a
reflection of any menu planning and designing. All dishes included in the menu at Cafe
Vergnano reflect the taste and choices of customers stays in the respective area or locality. The
main aim behind the menu is to offer all the products that are in fashion and trend and usually
consumer prefer in the respective locality or area. This objective or aim behind the menu planing
can only be achieved if company offer products based on the need and requirements of potential
customers in such area.
Current trends: This is the basic nature of all the customers that they like to taste the products
that are in current trends. Trends are the massive business opportunities for businesses as Cafe
Vergnano get to attract new customers along with the existing customers to come and visit the
restaurant (Alder and et.al., 2018). Management at the organisation always try to follow the
trend so that boost in sales of company could have been achieved by the organisation.
Innovation: This is also a major customer requirement that can clearly reflect under the menu
planned and set by the organisation. Management at the Cafe Vergnano try to focus over
innovation in product development activity. It becomes essential for the organisation to innovate
in the dishes and food items or products so that new developments can achieved by the
organisation. Cook at the restaurant like to experiment in food products and items so that
customers can get the best in food products (Li and Liang, 2020). Cafe and restaurant are the
whole experience which customer get along with tasty food. Innovation favour the organisation
to maximise the overall experience of the organisation while catering to the services. Customer
expectations keep on changing all the time and innovation motivate the business entity to satisfy
the expectation of the customers by serving the best quality food products.
The above mentioned point demonstrate all different expectations and requirements
associated with the customers. Menu planning and designing is very scientific and company try
to deal with all the requirements and expectations of customers by offering the best quality of
menu. Innovation can be stated as a part of policy making that will further motivate to business
entity for delivering effective level of business practices.
Conclusion and recommendations
It is concluded that all menu set and planned by the restaurant and organisation reflect
the expectations and need related to consumers. The main aim of the business entity is to serve
the products and services based on expectation and customer choices. All such business that

could achieve any kind of success in business served products and services that are desired by
the potential customers. Different menu is available in market such as regular menu, special
occasion menu and other such menu. Special occasion menu is designed in such a way that it can
fulfil the choices of customers over a special occasion (Nanayakkara and et.al., 2019). While
setting up the menu at the organisation management try to implement different principles such as
expectation, competition in market, special occasion or seasonal requirements and many such
elements. In the end company try to serve best of the need and demand of potential customers by
offering well diversified menu.
It is recommended that company can make certain changes by updating the menu. Cafe
Vergnano must give emphasis to focus over innovation and product development. It is identified
over the process of this project that company must give proper emphasis over innovation in food
products and practices. Company can bring more items into special menu which will further
maximises the business objectives of company (Maltz and Rachmilevitch, 2020). Management
can also provide quality training to its work force so that they can achieve more effective
functional effectiveness. This will maximize the overall capacity of such individual. Pricing of
company must also be competitive. It is important that business entity gain the competitive
advantage from its pricing practices which can maximizes the overall return against business
activities delivered.

REFERENCES
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