Menu Development and Planning: Analyzing Business and Customer Impact

This report provides an analysis of menu development, planning, and design within the context of the restaurant business, with a specific focus on Koolba Restaurant in Glasgow. It examines the principles of menu planning, including balance, contrast, and variety, and differentiates between menu types such as Du Jour, A La Carte, and Table d'hotel. The report identifies and discusses the critical business and customer needs that drive menu design, emphasizing the importance of market research, employee training, and providing quality food and drink. It contrasts different menu approaches and assesses how business and customer needs influence menu design, offering recommendations for aligning menus with future trends. The conclusion highlights the role of an effective menu in achieving customer satisfaction and boosting business profitability, recommending that restaurants stay attuned to customer demands and expectations to foster long-term customer retention. Desklib provides access to similar solved assignments and past papers for students.

Menu Development,
Planning and Design

Table of content
 Introduction
 Principles of menu planning and design.
 Determine the business and customer needs to boost profitability for a range of different
menus.
 Compare and contrast a range of different menus as well as the business and customer needs
which have impacted their design.
 Assess business and customer needs impact the design of a wide scope of menus and
recommendations to fulfil future trends
 Conclusion
 References

Introduction
 Menu defines as the statement that covers the
information associated to the food and
beverage items that is provided by service
provider and represent them in front of
customers.
 These menu items are served as per the
demand and need by the consumers while
attaining the objectives of business.

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 The following report will be based upon
Koolba Restaurant. It is one of the restaurants
established in Glasgow, United Kingdom.
 This food outlet is famous for its authentic and
delicious Indian food.
 The interior and décor is traditional and
artistic and fits with the delightful dishes
served here.

Principles of menu planning and design
 For very restaurant business, it is very
important to plan their menu in an effective
manner and try to launch new dishes which
can grab the attention of their potential
customers.
 It is necessary for caterers of the chosen
organisation to create their menu to satisfy
their needs as well as expectations of their
consumers which further supports in decision-
making for business success.

Principles of menu development and
planning
 Strive for balance: It is the foremost principle
which states that menu should consist nutritions
such as proteins, vitamins, minerals and so forth.
 Add contrast: It is necessary for the restaurant
business to have diverse range of textures,
flavours and colours in their menu to make it
attractive
 Includes variety: For the purpose of making the
menu attractive, it is significant for the restaurant
to cover multiple variety of their food dishes in
their list of menu so that customer can have an
option to choose from.

Different types of menu
 Du Jour Menu: It signifies “of the day” and
this sort of menu is particularly for small and
medium size restaurant.
 It involves everyday menu written on digital
displays or chalkboard.
 Basically, it defines which day should be
served at what day.

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 A La Carte: This is that type of menu which is
mostly exploited in French and it include the
food items and their costs individually up a
upscale way.

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 Table d'hotel: In this menu type, different
food items are shown and those menu are
basically used in such restaurants which
consumers are fixed and request for quality
food dishes. The positive side of this menu is
that it needs less space for kitchen, service and
labour.

Determine the business and customer needs
to boost profitability for a range of different
menus
 It is also regarded as very important for the
restaurant businesses to satisfy their wants and
needs of their potential customers and
concentrate on their general requirements
which supports the restaurant to have high
satisfaction level of their guests.
 This will further assist in attaining positive
brand image and reputation of the Koolba
Restaurant.

Requirements of customer
 Quality of food and drink: It is one of the
foremost necessities of every customer from
their restaurant that should provide quality
rich food and drinks to them
 Start-ups: It involves certain drinks and
snacks served to consumers before their actual
orders while such kind of start-ups should be
free of costs

Requirements for business
 Market research: It is the general requirement
of restaurant which involves performing a
good marketing research to assess the main
trends, along with challenges to make their
consumers fulfilled with their served food and
beverages.
 Training to employees: Facilitating suitable
training and development workshops to
employees will assist the business to improve
the talents and abilities of their labour which
will further promote their hard and soft skills.

Compare and contrast a range of different menus as
well as the business and customer needs which have
impacted their design
 It has been evaluated that there are many types
of menus such as A La Carte which signifies
of mentioning food items as well as their
prices in a upscale way.
 It supports customer to clear their enquiries
about preferred food item, together with their
prices.
 It is the menu that helps in satisfying the
customer' needs of comprehending food dishes
suitably and clearing their questions
associated with the prices.

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 On the other side, Du Jour Menu defines the
menu type where organisation mentioned the
food dishes of the certain day where everyday
food item is different from former day and
served it to the customers.
 It helps in satisfying the business requirements
such as marketing research helps in assessing
which food item is mostly liked by consumers
on which day of the week.

Assess business and customer needs impact the design
of a wide scope of menus and recommendations to fulfil
future trends
 It has been analysed that business and
customer needs highly influenced upon
designing of menu for a restaurant business.
 Business need such as marketing research will
support the restaurants to understand which
food and beverage items are more liked by the
guests in order to add the respective items in
their list of menu.

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 The recommendation is that restaurants must
employ certain qualified and talented people
in their business who can effectively assess
the wants and requirements of customers and
communicate the information to the top
management of the restaurant in order to put
changes in their menu.

Conclusion
 It has been concluded from the above project is that making an effective and attractive menu for the
restaurant organisation can support in achieving high customer satisfaction and which later supports in
boosting business profitability.
 There are many principles of menu planning such as include variety, strive for balance and so on.

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 It is also found that a menu can be of different types such as A La Carte which signifies that the food
items are mentioned in a upscale way while the cost are specified with the food items.
 It is suggested that the restaurant must have their eyes on demands and expectations of their customers
so that they can able to retain them for a longer period of time.

References
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restaurant. British Food Journal.
 Bobade, P. and et.al., 2020, October. Optimized diet plan using unbounded knapsack
Algorithm. In 2020 IEEE International Conference on Computing, Power and
Communication Technologies (GUCON) (pp. 639-643). IEEE.
 Bryan Endres, A., Endres, R. and Nižić, M.K., 2021. Restaurant disclosure of food
allergens: Analysis and economic implications. Tourism and Hospitality Research, 21(2),
pp.202-215.
 Chan, I. and et.al., 2020. Hotel and Restaurant Management System-Administrative
(Project Management). Ascendens Asia Singapore–Bestlink College of the Philippines
Journal of Multidisciplinary Research, 2(1).

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 Cho, M. and et.al., 2019. Restaurant purchasing skills and the impacts upon strategic
purchasing and performance: The roles of supplier integration. International Journal of
Hospitality Management, 78, pp.293-303.
 Jha, S. and Bhattacharyya, S.S., 2018. Online restaurant entrepreneurship: the story of
Holachef in an increasingly digitalized India. Emerald Emerging Markets Case Studies.