HND Hospitality: Menu Development, Planning, and Design at Cafe 49

This report provides an analysis of menu development and planning, focusing on a case study of Café 49 in the UK. It examines the principles of menu planning, customer and business requirements for maximizing profits, and the impact of various menu designs, particularly the Le Carte menu. The report explores how customer needs, nutritional aspects, supply chain considerations, and visual presentation influence menu design. It includes a realistic menu plan, an evaluation of its effectiveness in meeting customer and business requirements, and justified recommendations for improvement, such as investing in digital marketing, employee training, and leadership motivation. Key Performance Indicators (KPIs) for measuring success, such as revenue growth and customer satisfaction, are also discussed. The analysis aims to provide insights into creating a profitable and customer-oriented menu strategy for Café 49, and similar establishments. Desklib provides students with access to a wide range of solved assignments and past papers to aid in their studies.

Menu development planning
and planning

TABLE OF CONTENT
INTRODUCTION.........................................................................................................................3
TASK 1...........................................................................................................................................4
Principles of menu planning and customer business requirements..............................................4
Customer and business requirements for maximizing profits......................................................4
Various menus and business requirements impact on design within range.................................5
Analysis of customer and business requirements, impact on design to meet range of menus.....5
Realistic plan to develop menu....................................................................................................6
Menu plan which meets customer and business requirements to maximize profitability...........7
Evaluation of menu plan..............................................................................................................7
Justified recommendations...........................................................................................................7
In depth menu development, KPIs to measure success and resolve business objectives............8
Conclusion......................................................................................................................................8
TASK 2- IN PPT............................................................................................................................8

INTRODUCTION
Menu development planning is one of the most essential scenarios, cafes aim to further
adhere towards production competencies and advance on scope for competent performance
growth functionally. Food and beverage industry is wide, and competitively transforming where
there are various services and innovative meals growing. Café 49 has been taken as café, to
analyze menu development and planning goals and organizing rapid scale analysis on menu
development goals. The recent report will analyze principles of menu planning and customer
business requirements, with various range of menus and developing impact of design with
creative working ideas. Research in recent report will also analyze maximized profits essential
role, and generate overall objectives essential for developing timely improvement in evaluation
of menu goals. Study will also analyze specific parameters connected to improved working
goals, significant factors where competitive determinants are evolved for strengthening untapped
business efficacy.
TASK 1
Principles of menu planning and customer business requirements
The principles of menu planning play crucial role in meeting customer business
requirements and strengthening various menus innovatively. Menu planning, and integrating
extensive scale working growth further plays keen role in building meals menu for all customers
effectively. 49 cafés, UK is one of the most popular café providing best meals and food options
for all customers depending on various varieties and preferences (Wiantara and et.al, 2022).
Menu planning is based on various principles which are as follows: Nutrient density: The nutrient density factor is most important, where Café 49 is working
with menu designing factor where nutrients density is essentially integral. It can be also
analyzed nutrient density integrally plays keen role for serving change, where customers
who look for healthy food are able to have better food choices. Moderation and variety: Menu development and planning is based on moderation and
variety, where customer’s food options are analyzed specifically based on moderation

factor. Also variety of food choices, enhances moderation and variety is based on specific
working parameters where people specific preferences are worked on. Customer demands: Café 49, will be also looking for preference related to customer
demands parameter as one of the key factor in menu planning. This principle of menu
planning, also holds huge importance for people who look for best preferred services.
Customer and business requirements for maximizing profits
There are various customer and business requirements, which need to be analyzed for
maximizing profits within longer time run. Café 49 is one of the best organization, where menu
planning is competently done to maximize profits within longer established working scenarios.
Various customer and business requirements, are there which need to be analyzed to determine
extended focus on profits development which are as follows:
 Leveraging technology: Café 49 has been leveraging best potential usage of technology,
for bringing rapid scale customer oriented services with faster competitive performance
usage. By bringing best maximization in profits, there is faster mechanic utilization
drawn towards higher competitive performance goals for extended derived benchmarks
(Teyin and Seçi, 2022)..
 Increasing customer oriented preferences: The Café 49, also aims to integrate increased
customer oriented preferences by further leveraging healthy food available for all
customers. Increased customer oriented preferences, will determine long term quality
growth returns and generate specific vision for optimum working returns.
 Menu balance, creativity and imagination: The Café 49, will be focusing on menu
balance and imagination with optimum creative working pace for extended innovation
diversity. This will enable company menus to be customer oriented, and generate
extended primitive growth opportunities for diverse mechanism in longer profitability
run. Menu engineering is specific priority which shall be adhered, for creative
imagination enhancement.
Various menus and business requirements impact on design within range
There are various menus which can be adopted under Café 49, where impact of design
and essential parameters connected have to be worked on. La Carte menu, static menu and fixed

menus are some of the major menus designs which have to be integrated within café for
strengthening rapid scale design diversely.
 Le carte menu: This is menu design, which offers various food options for people, where
it significantly brings variety of meals. Le Carte menu also optimizes wider scale options
for people to further indulge in rapid scale diversification, and bring before various new
food variety for all customers (Wiantara and et.al, 2022). Static menu: The Static menu is divided into categories, which are used widely into
categories for larger extensive menu development. It can be also analyzed that there are
less food variety for people under this. Static menu is less interactive for people, as
preferences are less available for customers. Fixed menu: The fixed menu offers multi course meal at fixed total price, where number
of courses vary from 2 to over 10 items. Fixed menu has less variety for diversified food
options for customers, and has less creative synergies.
From the above menus analyzed, Le Carte menu is one of the most effective design which has
been integrated into café 49 hotel. The specific vision behind menu is to attract customers with
various products and services and enhance rapid scale growth, for optimum expansion growth
innovatively (Lloyd and et.al., 2021).
Analysis of customer and business requirements, impact on design to meet range of menus.
The various customer and business requirements which have impact on meeting specific
range of menus, can be analyzed by strengthening rapid scale transformation growth evolved under
Café 19. To integrate customer and business requirements, and analyze impact on designs
signifies best benchmarks to meet range of menus innovatively.
 Nutritional aspect: Menu has been planned towards framing competent goals on
nutritional aspect, where it enables to develop best specific pace for all customers who

prefer nutritional food options. Menu designing at café 49, will be done by heading on
towards nutrition aspect and advancing competitive style for all customers who advances
scope for competitive working growth (Lee, Pung and Del Chiappa, 2022). Integral focus on supply chain: Café 49 will be also adhering to integral focus on supply
chain parameters for strengthening vital engagement based on functional growth targets,
based on competitive mechanism goals. Supply chain mechanism expansion signifies
specific benchmarks enhancement, where café 49 will be integrating specific supply
chain expansion further.
 Visualizing plating and glassware: By visualizing platting and glassware, café 19 will be
able to bring creative innovation with visualization efforts. This also signifies that menus
will be interactive, for all customers who look for healthy food options at café. Café
menu will be also integrating adherence to visualization on menus planning, glassware
formation for introducing competent engagement.
Realistic plan to develop menu
The realistic plan to develop menu by Café 49, will be integrating extended focus on preparing
efficient menu for gaining customers reviews and attending diverse goals for extended market
stability. Le Carte menu, will enable Café 49 to bring variety of food options for all customers
who prefer healthy meals with fresh raw ingredients (Wiantara and et.al, 2022).
Starters Prices of all dishes
Mix vegetable parsley soup 7 £
Scallops with mix vegetables 10 £
Mix vegetable mushrooms soup 7 £
Vegan bruschetta 8 £
Main course Prices

Sprouts mix vegetable sandwich 20 £
Brown rice with pulses curry 30 £
Sweet potatoes and pumpkin sandwich, chips
along
25 £
Mix legumes and peas curry with rice 15 £
Mix vegetables sauté pasta 30 £
Deserts Prices
Coconut milk pudding, ice cream 15 £
Dark chocolate chips pie 20 £
Dried mix dark chocolate flavored pudding,
with almond milk used.
25 £
Plum cake with vegan milk dressing 15 £
Menu plan which meets customer and business requirements to maximize profitability
There are various aspects where menu plan evolution signifies customer and business
requirements productively, which plays keen role in expanding operational goals for competent
working synergies. Café 49, will be integrating best business plans to maximize profitability
extensively and determine operational profits in longer time period for engaging towards
customer’s expansion. Cost considerations, also plays keen role in menu planning within
business to maximize profitability dynamically and generate rapid scale vision in competitive
framework (Gonzalez, Gasco and Llopis,2022)
Le Carte menu plan, will bring forward competitive business oriented services within
menu for all customers at Café 49. For maximizing profitability, menu plan signifies that there
has been maximized focus adhered on serving customers with best food options. The specific
aspects correlated to competitive advantage, advances scope for company to attain wider
performance oriented determinants profoundly. Also menu rapidly heads on profound focus
towards extended customer and business requirements, where maximization of profitability is
worked on informatively for wider competitive working pace.

Evaluation of menu plan
The evaluation of menu plan, can be analyzed that Café 49 will be integrating optimum
performance growth towards dynamic performance benchmarks. Menu plan has been formed by
strengthening long term goals, expanding untapped performance oriented benchmarks and
optimum vision growth. The evaluation also signifies that by determining rapid scale expansion
in formation of menu, café 49 aims to attain productive determinants within longer run.
Le Carte menu plan brings forward best food options for all customers, who look for best
varieties of food items within café. Menu has been formed as per determined long term goals for
customer goodwill enhancement, and generating rapid scale transformation as per principles.
Also menu plan, significantly advances scope to determine rapid scale growth for extending
performance rise in café future businesses. Menu has best vegan food options, and enables
people to have varied food options within café. Also, items displayed in menu are formed as per
best customer’s preferences and generating rapid scale growth inclusion for extended determined
targets (Clapp, 2018).
Justified recommendations
Recommendations will enable Café 49 to expand key success goals and implement best
productive strengthened parameters for strengthening working engagement proactively. As food
and beverage industry demands are pacing up rapidly, there is wide demand for company to
adopt new practices (Gregorash, 2022).
 Café 49 by investing on digital marketing and technologies, will be able to serve
consumers with best quality services. This will primitively expand competitive
performance oriented benchmarks, and enhance wider scale expertise for café to leverage
wider goals effectively. It also signifies that digital marketing and competent
performance oriented expansion, will enable café to reach untapped arenas diversely.
 Café 49 has scope to invest on mechanical growth expansion and introduce training
sessions for all employees, where this is one of the most integral factor essential. It can
be also analyzed that training significantly enhances competitive performance oriented
growth, and determines rapid vision expansion.

 Also Café 49, has to determine motivation within leadership for positioning itself within
food and beverage industry for strengthened rapid scale expansion innovatively based on
productive growth targets. There has been also optimum focus adhered on strengthened
rapid working specific benchmarks, as this will develop productive long term growth
returns to be evolved.
In depth menu development, KPIs to measure success and resolve business objectives
KPIS to measures success and resolve business objectives are found to be integrally
essential, where Café 49 aims to measure success by strengthening rapid competitive vision
innovatively. The meu development has been done by including fresh ingredients, and
developing best rapport among customer oriented products significantly.
 Revenue growth: This is one of the foremost KPI, where café 49 by checking revenue
growth monthly and yearly will be able to attain optimum technical goodwill worked on
for strengthened rapid growth. Revenue enhancement, and generation of competitive
brand value will generate business objectives completion.
 Profit margins: Analyzing profit margins will enable company to analyze revenue earned
in specific period and evolve towards strengthening rapid vision, for strengthening rapid
vitality within longer time frame (Irie and et.al., 2020).
 Client retention rate: This is one of the significant KPI, where client retention rate
signifies that customer satisfaction has been competitively rising. By gaining immediate
response, as KPI it will enable café to ideally keep check on customer’s retention within
longer rate informatively.

Conclusion
The recent study done signifies that menu planning signifies competitive benchmarks
growth diversely, where Café 49 has been adopting to competitive goals for gaining customer
goodwill. Menu planning rapidly also evolves focus on extended technical vision, where
principles of menu planning and customer retention has been summarized. Recent study done in
research also concludes that Café 49 aims to derive optimum focus on innovation, creative
business goals and extend practical implementation on best method for strengthening diversity
worked on.
TASK 2- IN PPT

REFRENCES
Books and Journals
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sustainability in the global food system. Global Environmental Politics.18(2).
pp.12-33.
Gonzalez, R., Gasco, J. and Llopis, J., 2022. Information and communication technologies in
food services and restaurants: a systematic review. International Journal of
Contemporary Hospitality Management. Safitri, L., 2020. STRATEGIC
IMPLEMENTATION OF MARKETING MANAGEMENT AT TMRN CAFE.
Dinasti International Journal of Digital Business Management. 1(5). pp.736-746.
Gregorash, B.J., 2022. Foodie Tourism. In Encyclopedia of Tourism Management and
Marketing. Edward Elgar Publishing.
Irie, K. and et.al., 2020, August. A Study on Menu Planning Method for Managed Meal-
Consideration of the Cost of Ordering Ingredients. In IFIP International Conference
on Advances in Production Management Systems (pp. 679-685). Springer, Cham.

Lee, C., Pung, J.M. and Del Chiappa, G., 2022. Exploring the nexus of tradition, modernity, and
innovation in restaurant SMEs. International Journal of Hospitality
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Lloyd, C. and et.al., 2021. Hard times in latte land? Analysing pay and working time in the café
industry in France, Norway and the UK. Economic and Industrial Democracy.
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