Menu Development, Planning, Design: A Report for Pasco Cafe

This report focuses on menu planning and design for Pasco Cafe, emphasizing the importance of a well-structured menu for attracting customers and maximizing profits. It explores key principles of menu planning, including proper sequencing, clear descriptions, and item listing. The report analyzes both customer and business requirements, highlighting the need to consider current tastes, preferences, equipment, and trained employees. It provides a realistic plan for menu development, covering menu engineering, skill utilization, theme organization, and legal formalities. A sample menu is presented, followed by a discussion of menu testing and evaluation methods, such as benchmarking and feedback mechanisms. The conclusion underscores the significance of menu planning and evaluation in the hospitality industry for achieving customer satisfaction and financial success. The report is designed to help Pasco Cafe improve its services and increase its revenue by providing a detailed overview of the menu development process, from initial planning to final evaluation.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION ..........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Principles of menu planning and design in order to meet customer and business
requirements................................................................................................................................1
P2 Customers and business requirements to maximise profits for different menus...................2
TASK 2............................................................................................................................................2
Covered in PPT...........................................................................................................................2
TASK 3............................................................................................................................................1
P5 Realistic plan to develop a menu...........................................................................................1
P6 Produce menu.........................................................................................................................1
P7 Test and evaluate menu..........................................................................................................2
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Menu Planning is explained as the process which express about the dishes that any of the
restaurant or cafe can provide to their customers. It is crucial because it helps to promote
business, time, save money and even customers get the option to select dishes as per their
willingness. This assignment is based on Pasco Cafe where management is willing to deliver best
services to its customers so that they can improve their earning. Several topics will be covered in
it which will relate with preparation of menu and all of the necessary planning which are
required in it. The major purpose of doing planning for designing the menu is very simply
because it may help them to attract more customers.
TASK 1
P1 Principles of menu planning and design in order to meet customer and business requirements.
There are different business organisation which has to perform its business activity on
the basis of planning and plotting. In case of restaurant and cafes, it is essential that they must do
proper planning regarding menu so that customers can be attracted easily. It is also important
because customers will have the benefit to decided about the dishes which they can order within
the particular restaurant. Discussing about Pasco Cafe, they are needed to be aware about some
of the principles which are quite essential are the time of designing the menu. The principle of
menu planning which are needed to be considered by Pasco Cafe are: Proper sequencing: The first thing which is required to be focused by Pasco Cafe is
planning the menu in a systematic manner i.e., Sequencing form. It will simply add on
the value of restaurant and even customers can easily decided according to their choice
and willingness. Clear and detailed description: Menu can becomes attractive only in that respective
situation where they are able to design it in the form of dishes and its prices. Also, cafe
like Pasco has the option that they can include some of the variety and ingredients about
the dishes for suitable experience of food.
 Decorous listing: It is the most important duty of any of the restaurent that they must be
able to list the number of items within the menu. It is necessary for Pasco cafe because it
will not allow any of the customers to get in the situation of confusion. For example:
1

dishes should be distinguish according to its nature such as starter, drinks, food menu
dessert and many more.
P2 Customers and business requirements to maximise profits for different menus.
Menu has the direct impact on the overall profitability of an organisation because it
allows to grab the attention of customers. So, it is essential for Pasco Cafe that they must be able
to design that sort of menu which can attract the attention of customers and even fulfil all of the
basic requirements of cafe. Here, requirement of customers and menu cannot becomes same, so
it is mandatory to examine the needs of customers as well as cafe, which has been discussed
below.
Customers requirements:
Current taste: All of the customers requires the taste in food product which are of health
conscious and even which can attract them.. If restaurant like Pasco cafe will be able to deal with
customers requirement then in that respective situation then customers can be attracted and even
revenue can be generated for company.
Preferences: The preferences of customers are always different where they just not only
look food but they even like to see its ambience. It is mostly focused by customers nowadays and
is necessary for Pasco cafe to design their menu and interior which can meet out the preference
of customers.
Business requirements:
Facilitates requisites equipments: Cafes and restaurant requires number of tools and
ingredients to cook any of the dish and it is essential for them to have all of the basis required
items within the restaurant. Cafe like Pasco cafe must look to supply all of the necessary product
to their chef who can help them out to meet the targets.
Trained employees: Company always like to have those employees within the
organisation who can help them out to accomplish their goals. Looking at the requirement, it is
necessary for Pasco Cafe to provide proper training to their employees so that they can work
according to the requirement of organisation.
TASK 2
Covered in PPT
2

TASK 3
P5 Realistic plan to develop a menu.
Any of the hospitality industry requires to have developed menu which can allow them to
meet out the basic requirement of organisation as well as of customers. In context of Pasco Cafe,
they are required to develop their menu in effective manner which can allow them to satisfy their
customers. There are several points which is needed to be considered by cafe while planning the
menu and those points are: Menu engineering: It is explained that menu should be prepared on the basis of its
popularity which is associated with it. Some of the area which are needed to be
considered within their menu is all about innovation as well as attractiveness in the menu.
It can be one of the way which can allow them to deliver better experience to their
customers. Appropriate use of skills: Cafe Like Pasco must use appropriate skills within their work
because that can simply guide them to utilise their all of the resources. It will have a
direct impact on overall performance of a company as unnecessary cost can be reduced in
it. Organise functions or themes: It is essential for cafe that they must be able to meet out
the requirement of customers. It is only possible if they are able to design their menu
according to the theme. It will allow customers to deliver the demand of every customers.
 Legal formalities: The work load of any organisation does not till they do planning and
plotting but there is the requirement of considering legal law. Here, they are required to
have detail knowledge about food safety law through they can focus on the health of
every single customers.
P6 Produce menu.
Pasco Cafe Menu
Starters
 Pancakes £20
 Fish and Chips £9.5
 Shepherd's Pie £15.95

Food Items
 Steak and kidney pie £30
 Banger and mash £ 9.0
 Full breakfast £12
 Toad in hole £ 18
 Sunday Roast £16.9
 Burger £ 25
Beverages
 Coffee £12
 Ginger Beer £35
 Fruit Punch £20
 Coco Latte £40
 Pimms £ 120
 Flavoured water £30
P7 Test and evaluate menu.
Organisation can be formed with the help of investment where planning can be also done
easily but the main thing which is required to consider is evaluating all of the actions. It is
necessary because it helps to determine whether the decision that has been taken are effective or
not and if not what are the changes that is required to be made in it. Some of the method that can
be used for evaluating is:
Benchmarking: This is the process of evaluation of work where specific standards are
needed to be fixed. It is needed because it will give them the idea to achieve some of the goals on
specific time period. In short, Pasco Cafe, will be allowed to measure about the sales unit they
had sold for generating required profit in specific time period.

Feedback mechanism: Here, Pasco Cafe will have the option to ask about the dishes
taste from their customers which will allow them to bring positive changes in it. Evaluation of
menu can be done on the basis of feedback collected from customers.
Update menus: As feedback has been already collected from the customers, now Pasco
cafe has the option to bring on the changes within their cafe for the effective result. Here, most
important area which can focus is related with quality, price as well as services of the food
products.

CONCLUSION
After having the detail analysis upon the file, it is necessary for hospitality industry to
focus more upon preparation of menu because that is one of the effective way to attract
customers. Attract ambience and food menu can allow restaurants to earn huge amount of profit
for the company. It is crucial that menu should be planned in a manner where customers can
decided about the dishes they are willing for according to their set budget. Finally, evalution is
the most important thing which must be done for prepared menu to find the outcomes of updated
menu.

REFERENCES
Lo, A., King, B. and Mackenzie, M., 2017. Restaurant customers’ attitude toward sustainability
and nutritional menu labels. Journal of Hospitality Marketing & Management . 26(8).
pp.846-867.
Gurinović, M., and et. al., 2018. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food chemistry.238. pp.186-194.
Wehmeyer, M. L. And et. al., 2019. A crisis in career development: Life designing and
implications for transition. Career Development and Transition for Exceptional
Individuals. 42(3). pp.179-187.
Bossavit, B. and Parsons, S., 2018. Outcomes for design and learning when teenagers with
autism codesign a serious game: A pilot study. Journal of Computer Assisted Learning.
34(3). pp.293-305.
Andersen, B. and Røe, P. G., 2017. The social context and politics of large scale urban
architecture: Investigating the design of Barcode, Oslo. European Urban and Regional
Studies.24(3). pp.304-317.
Rauws, W. and De Roo, G., 2016. Adaptive planning: Generating conditions for urban
adaptability. Lessons from Dutch organic development strategies. Environment and
Planning B: Planning and Design. 43(6). pp.1052-1074.
Rhode, J., Richter, S. and Miller, T., 2017. Designing personalized online teaching professional
development through self-assessment.TechTrends. 61(5). pp.444-451.