Menu Development, Planning, and Design Report: New London Cafe

This report focuses on menu development, planning, and design for the New London Cafe, a food and beverage business. It begins by discussing the principles of menu planning and development, emphasizing the importance of considering customer preferences, market trends, and dietary ne...Read More

Menu Development,
Planning and design

Table of Contents
INTRODUCTION.......................................................................................................................................3
TASK 1.......................................................................................................................................................3
Discuss principle of menu planning and development.............................................................................3
P2) Discuss requirements of business and customers that need to fulfill for maximizing profit..............5
TASK 2.......................................................................................................................................................6
Covered in PPT.......................................................................................................................................6
TASK 3.......................................................................................................................................................6
P5) Devise a realistic plan to develop menu to meet with requirements of business and customers........6
P6) Develop a menu that will meet with requirements of customers for profit maximization.................7
P7) Test and evaluate the menu which has been produced......................................................................8
CONCLUSION.........................................................................................................................................10
REFRENCES............................................................................................................................................11

INTRODUCTION
Menu development is a crucial function of food and beverage business under which
dishes, beverages, foods are includes in order to meet with requirements of customers in an
efficient manner. It is formulated as per interest, taste as well as preferences of customers so that
get highly satisfied. In addition, it is also vital to analyze dietry needs and requirements of
individuals while preparing menu (Smardon, 2020). Here, different factors such as preferences of
customers, current market trend, pricing cost also consider in menu designing and development.
In the present report, New London Café is taken into consideration that was founded in the year
of 2004. It offers breakfast, lunch and dinner along with beverages. Now, they are looking
forward to formulate new menu with ah aim to grab attention of more audience. In the current
report, principles of menu development have been discussed along with customers as well as
business requirement of menu development. Further, it includes different factors which need to
consider while preparing menu and a detailed plan for menu designing including its cost and
price. Lastly, different methods to test as well as evaluate prepared menu have been also
included in the following report.
TASK 1
Discuss principle of menu planning and development
In food and beverage business, managers need to be careful while preparing menu as it helps
ti meet with different needs and requirements of customers that is crucial to survive in market for
longer duration (Seyitoglu, 2017). During menu planning, it is decided that what kind of dishes,
food, beverages need to include in menu so that restaurant is able to meet with requirements of
guest. For this purpose, principles used by administration of New London café are mentioned as
under:
 It is sated that managers need to design menu with due consideration after analyzing
ample of factors in terms of current trends, demand of customers and more. With this
principle, they will be able to gain maximize satisfaction level of guest that will be
helpful in attaining substantial amount of sales and profit margin.

 The another principle menu need to prepare as per requirements of customers and also
includes price of different dishes, beverages that are being offered by hotel. By this way,
customers will be able to take right decisions that whether services of restaurant are come
under their affordable range or not.
 In addition, administration is also required to consider other factors such as gender,
medical requirements, lifestyle choice while preparing menu. It is analyzed that different
people have different medical conditions, lifestyle, status which influence their food
requirements. So, managers need to require to prepare menu in such a manner by which
they are able to meet with needs of majority of audience in significant manner (Lo, King
and Mackenzie, 2017).
 According to one of the principle of menu design, menu needs to prepare in such a
manner that will bring awareness among customers and provide value to them. It is stated
that all the individuals have different values so hotel administration needs to respect their
value and prepare menu accordingly. In addition, they can also aware people by including
new dishes, beverages in existing menu.
Types of menu
Table d’hote menu: This menu comprises price of complete meal that is being provided
by restaurant. There are different course included in menu and choice of dishes is limited in each
course. Here, customers are generally not required to wait for food as it is available within time.
In reference of New London café, they ensure to design menu as per requirements of customers.
Set Menu: It is analyzed that in this menu has a stated price along with limited choices
and limited number of dishes. This kind of menu is generally used in large banquet function
within hotel. In context of respective restaurant, they set price of dishes in an efficient manner.
Special menu: This menu is prepared for special occasions such as happy hours, special
days and more. In New London café, they prepare menu for special occasions to earn substantial
amount of sales and profitability (Linassi, Alberton and Marinho, 2016).

P2) Discuss requirements of business and customers that need to fulfill for maximizing profit
Customer’s requirement:
Trends: Now, trends within food and beverage industry are changing rapidly due to
change in taste and preferences of customers. So, it is vital for managers of New London cafe to
analyze current trends prevailing in market and provide services accordingly to customers. By
this way, they will be able to attract more number of consumers that will enhance revenue and
profit of restaurant.
Preferences and demand of customers: It is stated that customers are crucial stakeholder
of restaurant. So, New London café need to analyze demands as well preferences of customers
because with this they can earn potential amount of profit.
Target market: It is stated that while developing menu cafe need to define its target
market as it will alien their efforts in a particular direction that is crucial to inflate revenue and
sales.
Business requirements:
It is analyzed that there are some strategies need to adopt by managers for enhancement
of business. For this, different requirements of business are given as under:
Organize training for staff: Training plays a crucial role in enhancing overall potential
as well as productivity of employees so that they can provide better services to customers. In
context of New London café, they need to provide appropriate training to staff members in order
to develop their appropriate behavior to deal with different situations arise at restaurants in better
manner (Lepkowska-White, Parsons and Berg, 2019).
Offer desired facilities: Hotel administration need to make sure that they provide better
facilities as well as working environment to staff members so that they can work with their full
potential and efficiency for growth of restaurant.
Product Quality and consistency: It is sated that quality plays a vital role in attracting
more number of customers. Now, customers seek for quality products in affordable range. For

this, managers of New London café require to follow rules and regulations regarding food and
safety so that they can provide effective services to visitors. It will help them to maximize profit
Legislative framework:
There are a lot of rules and regulations have been formulated by government in order to
ensure safety and hygienic services within food and beverage business. These regulations are
given as under:
Food and safety Act 1990: This act has been formulated to ensure better quality of foods
and beverages to ensure better health of customers. It is crucial to obey this law by new London
café so that they can provide higher quality food and beverages to customers.
Food Safety and Hygiene, 2013: As per this act, it is also vital to ensure hygienic
environment within restaurant along with standard quality of food. This act is helpful and need to
obey for smooth functioning of business (Principato, Pratesi and Secondi, 2018).
TASK 2
Covered in PPT
TASK 3
P5) Devise a realistic plan to develop menu to meet with requirements of business and customers
In food and beverage business, it is imperative to make necessary modifications in
current menu in order to meet with requirements of customers. There is higher competition is
prevailing within industry so these changes are also essential to sustain in competition for longer
run. So, New London café is required to consider some factors to fulfill requirements of business
and customers in an efficient manner. These factors are given as under:
Legal requirements: As per this, there are a lot of legislations have been made by higher
authorities to keep control over hospitality industry. These rules and regulations are also vital for
smooth functioning of business (DiPietro, 2017). For this, café needs to require to run business

as per legislative framework so that business operations and functions can be performed
effectively. Here, they are required to follow legislation regarding health and safety of food with
an aim to ensure better working environment for workers and provide quality food to customers.
Menu development as per different types of functions: It is sated that there are different
functions are organized at different occasions. So, café needs to required to adjust their menu as
per requirement of customers by gathering necessary information from market. In context of
New London café, they are required to prepare different menus such as normal days, happy
hours and more to meet with requirements of different occasions.
Menu balance and creativity: Menu needs to be balanced in proper manner by including
several dishes, beverages having different price range. With this, they will be able to attract all
segment of customers that will lead restaurant towards higher sales and profitability. In
references of New London café, they undertake different ways such as attractive images,
activities in order to bring creativity and grab the attention of more number of customers. This
practice will help to meet with requirements of customers in timely manner and attaining
substantial profit margin.
P6) Develop a menu that will meet with requirements of customers for profit maximization
In menu, there are a lot of dishes, food, beverages are included. In reference of New
London café, they provide different dishes as well as beverages such as various types of coffee,
tea and more. In addition, they also offer burger, salad and more to fulfill requirements of
customers. Now, they are looking forward to expand current menu by adding some new dishes
and beverages. For this purpose, new menu is given as under:
New London Cafe
Food Menu
Chicken wings £10.95
Hand burger £11.95
Salad with cheese £06.95

Sushi £10.95
Crisps £14.95
Beverages Menu
 Cappuccino
 Cafe Latte
 Espresso
 Hot Chocolate
 Tea
 Cafe frappé
 Cold Coffee
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£6.95
P7) Test and evaluate the menu which has been produced
While preparing a new menu, it is imperative to assess its effectiveness, productivity and
more. There are a lot of efforts have been put in preparation of a new menu so it need to be
analyze that whether it will be effective or not. In addition, it also put significant impact over
current customer base as menu is considered as crucial part in food and beverage business. So,
different methods that are used by New London café to evaluate effectiveness of new menu are
given as under:
Key performance indicator (KPI): It comprises different indicators that are used to
evaluate performance of business in longer run (Schifferstein, 2017). In this, business
performance is measured in regards of its financial performance, productivity, efficiency and
more. In regards of New London café, they monitor their efficiency through sales and profit
margin that will increase with modifications in current menu. By this way, they use monitor
current performance by suitable indicators t undertake appropriate actions.

Benchmarks: In this, standards are prepared by managers of new London café so that
they can attain those standards with an aim to improve current level of performance. For this,
they compare current performance with predefined standards in order to undertake necessary
corrective actions. For this, they need to have proactive approach in terms of making anticipation
about future so that they can set realistic as well as achievable standards.
Collecting, Recording and evaluating feedback: Feedback mechanism is used to take
suggestions, advice from customers that will be helpful in order to make necessary
improvements in existing services (Torlak, Demir and Budur, 2019). Here, managers of New
London café, maintain better relationship with customers by taking their feedbacks and reviews
and also implement those suggestions for enhancing level of services.
Update menu according to customer feedback: After receiving feedback from customers
administration of new London café also implements those feedbacks and reviews in real practice.
For this, they update their current menu as per requirements of customers so that they will be
able to get edge from competitors in market. By this way, they use feedbacks in positive manner
with an aim to bring necessary changes in current services for further betterment.

CONCLUSION
With above stated points, it is concluded that menu planning and designing is a crucial
practice that need to adopt by café in order to provide better experience to customers. At the time
of menu planning, some crucial factors such as requirements of customer, price and more are
taken into consideration. In addition, there are some predefined principals are followed for
effective menu planning. It is concluded that there are a lot of customer s as well as business
requirements need to fulfill for attaining maximum level of profitability. Discussion has been
carried out in regards of preparing a new menu in consideration of different factors such as legal
framework, price and more. Moreover, it is also imperative to undertake necessary measures
such as KPI, benchmarking and more to evaluate productivity and effectiveness of new menu
which has been produced to meet with current market trend.

REFRENCES
Books and Journals
DiPietro, R., 2017. Restaurant and foodservice research. International Journal of Contemporary
Hospitality Management.
Lepkowska-White, E., Parsons, A. and Berg, W., 2019. Social media marketing management:
an application to small restaurants in the US. International Journal of Culture, Tourism
and Hospitality Research.
Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering and activity-based
costing. International Journal of Contemporary Hospitality Management.
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.
Principato, L., Pratesi, C.A. and Secondi, L., 2018. Towards zero waste: An exploratory study
on restaurant managers. International Journal of Hospitality Management, 74, pp.130-
137.
Schifferstein, H.N., 2017. Differentiating consumption contexts as a basis for diversity in food
design education: Eating in or eating out?. International Journal of Food Design, 2(1),
pp.83-101
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal.
Smardon, R.C., 2020. Visible Space: A Visual Analysis in the Landscape Planning and
Designing by Urszula Forczek-Brataniec. Landscape Journal: design, planning, and
management of the land, 39(1), pp.95-96.
Suarez and et.al., 2019. Are restaurant customers ready for tablet-based menus?. International
Journal of Contemporary Hospitality Management.
Torlak, N.G., Demir, A. and Budur, T., 2019. Impact of operations management strategies on
customer satisfaction and behavioral intentions at café-restaurants. International Journal
of Productivity and Performance Management..