Menu Planning and Design: Customer and Business Requirements Report

This report provides a detailed analysis of menu development, planning, and design, focusing on the specific context of Pasco Cafe. It begins by examining the fundamental principles of menu planning and design, emphasizing the importance of meeting both customer and business requirements. The report then delves into the process of determining these requirements to maximize profitability, considering factors such as training employees, adhering to legal regulations, understanding current trends, and targeting the appropriate market. Key considerations for menu costing and pricing are also discussed, along with the production of accurately costed and priced menus. The report culminates in a realistic plan for menu development, including menu creation, testing, and evaluation using KPIs, benchmarks, and customer feedback. This report aims to provide a comprehensive guide to effective menu management for the chosen organization.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................1
LO1..................................................................................................................................................1
P1. Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus...............................................................................1
P2. Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus. .......................................................................................2
LO2..................................................................................................................................................2
P3. Determine the key considerations which need to be taken into account when costing and
pricing menus..............................................................................................................................2
P4. Produce accurately costed and priced menus to meet a range of customer requirements....3
LO3..................................................................................................................................................3
P5. Produce a realistic plan to develop a menu which meets customer and business
requirements to maximise profitability for a chosen organisation..............................................3
P6. Produce a menu which meets customer and business requirements to maximise
profitability for a chosen organisation........................................................................................3
P7. Test and evaluate the menu produced...................................................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Hospitality industry is one of the wider term which includes several field such as lodging,
travelling, food & drink services and many more. It is one of the most important sector in current
scenario because it helps to provide various facilities to public whenever they travel from one
place to another. In context of the file, the chosen organisation is Pasco Cafe which located on a
busy street where number of customers can visit on daily basis. Number of topics will be
discussed in it which will be related with how any of the menus are to planned for meeting out
the objectives. Cost and prices of menu will be explained. Finally in the last part, menu will be
evaluated for determining whether business is able to meet out its requirement or not.
LO1
P1. Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus.
In present scenario, menu plays the crucial role in any of the food industry because it
helps to determine that whether customers will prefer to have for or not. Below, some of the
principles of menu have been explained (Leib and et. al., 2018). The prepared menu will help
business organisation to attract more customers towards Pasco Cafe.
 It is will be necessary that cafe must try to distinguish their dishes which will allow
customers to have a detail view on menu.
 Whenever any of the restaurnt prepare their menu, they must have the objective that all
of the dishes and their prices are mentioned which will make task easy for customers to
decide their dishes. Cafes should ensure that their menu must contain food prices according to different
prices range which can allow to attract customers from different area.
Trialling & Testing Table d’hôte: This are those types of menu where different dishes will be delivered as a
set or specific price. This types of menu simply explains that price will be based on the
selection of multi-course meals (Baiomy, Jones and Goode, 2019).
 Special Occasion: This are the menu where dishes are mentioned separately. It will be
crucial for cafes and hotel to mention the dishes which they are going to offer according
to the theme of a program.
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Menu Planning constraints: Whenever any of the cafe or restaurant plan something
related to menu, they must ensure that their work is totally based on the customers which they
are willing to attract towards their cafe (Nemeschansky, von der Heidt and Kim, 2019). In
context of Pasco Cafe, it will be necessary for them to ensure that the all of the equipments and
ingredients are available for cooking which is required for cooking the dishes mentioned in
menu.
P2. Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus.
Business requirements for maximising Profit Providing training to employees: Talking about Pasco Cafe, they must ensure that all of
that they are providing sufficient training to their employees so that they can cook dishes
as per the requirement of customers. It will have a direct impact on accomplishing the
goals. Performing as per law & regulations: There are several laws and reguation which is
needed to be followed by the organisation like Pasco Cafe (Li and Yang, 2020). This is
allow them to take corrective measure for accomplishing the goals and even sales and
revenue can also be increased.
Customer requirements for maximising Profit Current trends: Cafe like Pasco must understand that they must be able to perform their
work as per the requirement of public and for that they can conduct different research.
This will directly influence customers towards cafe.
 Target market: It is essential for business organisation like Pasco that which types of
market they are planning to target so that in any of the situation they can allow
themselves to perform better for accomplishing their target (Pulley and Jensen, Relish,
2018).
LO2
P3. Determine the key considerations which need to be taken into account when costing and
pricing menus
Covered in PPT
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P4. Produce accurately costed and priced menus to meet a range of customer requirements
Covered in PPT
LO3
P5. Produce a realistic plan to develop a menu which meets customer and business requirements
to maximise profitability for a chosen organisation
In present scenario, preparing the menu is not an easy task because lots of work is also
required to be done in it. Planning should be always based on the future goals and objectives. In
context of Pasco Cafe, they must consider different which can allow themselves to work
according to their objectives. Below, some of the major factors has been mentioned which must
be considered by Pasco Cafe at the time of preparing the menu.
 Legal Requirements: It is necessary for the business organisation to understand that they
can only perform better if they are able to work according to the legal requirement. As it
doesn't allow to impose any of the legal penalty on business organisation (Oe, Yamaoka
and Hideshima, 2016). Talking about Pasco Cafe, they must consider Food and Safety
law at the time of conducting business as it can be the way to achieve the target in
successful manner. Maximising the use of resources and skills: Any of the business organisation must
understand that they can be able to achieve their target in easiest way if they are able to
use their skills and resources. It will given them the idea to reduce unnecessary expenses.
 Menu balance, creativity and imagination: This is also one of the important factor
which can affect the business organisation. It is necessary for Pasco Cafe, they must
ensure to prepare attractive menu which allows the customers to visit the cafe (Huang,
Lin and Lu, 2018). Attractive menu will allow them to increase the sale of organisation.
P6. Produce a menu which meets customer and business requirements to maximise profitability
for a chosen organisation
Pasco Cafe Menu
Starters
Goat Cheese Spread £7.5
Portobello Redhead £10
Lunch Special
Mexican Bean £70
Buffalo Bill Burger (Special) £50
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Soup/Salad £5 Grilled Chicken Panini £10
Entrees
Pan Roasted Flounder £30
Roasted Chicken £ 15
Healthy Sides
Cole Slaw £15
Broiled Tomatoes £20
Pizza
Focaccia £35
Garden Veggie £15
Special Teas
Jade Spring £10
Ginger Twist £12
P7. Test and evaluate the menu produced
It is essential for business organisation to review their activity for determining that
whether they are give competition to their rivalry firms or not. There are number of ways
through which Pasco cafe can be able to be determine about the position of organisation, that
how well their menu is in current situation. Some of the methods of evaluation are: Key Performance Indicators (KPIs): It is the process of evaluation which are very
effective for business organisation in present situation (What is a KPI, 2018). Talking
about the menu of Pasco Cafe, they will be able to evaluate the ration of customers who
comes to cafe before the preparation of new menu. It will be the way to identify that
whether company is performing well or not. Benchmarks: It is the way of evaluation where particular standards are to be set for
specific time period (Bordwell and Clark, 2017). In context of Pasco Cafe, they must set
the target to meet out specific goals. Then, it will be necessary for them to check that
whether they are able to meet out that target or not for checking new menu is effective or
not. Systems for collecting, recording and evaluating feedback: There are number of
situation where organisation are needed to take feedback to evaluate that whether
company is performing well or not. Talking about Pasco Cafe, they can further improve
their menu by taking the help of customers and even it will allow them to accomplish
their goals.
 Updating menus according to customer feedback: It is one of the stage which has a
direct link with collecting feedback as it will be essential for the organisation like Pasco
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Cafe to bring or introduce changes in their menu for further improvement in their sales
(Baiomy and Jones, 2016). It will allow the management to attract more customers.
CONCLUSION
From the above file, it can be concluded that planning is very crucial in the business
organisation which deals in the sector of hospitality. It is necessary that whenever any of the
menu is planned it must be done as per the preferences of public. The main motive behind the
formation of menu should be easy and simply which can allow the customers to understand it in
best possible manner. Whenever any of the menu is prepared, Cafe gets the opportunity to
review it in detail with the help of KPI, benchmarking and many more. Also, feedback can be
obtained for future improvement.
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REFERENCES
Books & Journals
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia. 27(4). pp.526-536.
Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Bordwell, D. T. and Clark, C. H., 2017. Lesson plan menu. Teaching Social Studies: A Methods
Book for Methods Teachers, p.67.
Huang, K. L., Lin, H. and Lu, C. C., 2018, July. An Evaluation of User Experience of Web Main
Menu on Different Mobile Devices. InInternational Conference on Human Aspects of
IT for the Aged Population (pp. 235-251). Springer, Cham.
Leib, T. and et. al., 2018. Web-based menu design: A conjoint value analysis. International
Journal of Hospitality & Tourism Administration. 19(4). pp.361-373.
Li, X. and Yang, Y., 2020. Training Mode of Applied Talents in Urban and Rural Planning
Major. Journal of Landscape Research. 12(1). pp.131-133.
Nemeschansky, B., von der Heidt, T. and Kim, P.B., 2019. Customer-driven menu analysis
(CDMA): Capturing customer voice in menu management. International Journal of
Hospitality Management, p.102417.
Oe, H., Yamaoka, Y. and Hideshima, E., 2016, May. How to support decision making of local
government in prioritising policy menu responding to citizens’ views: An exploratory
study of text mining approach to attain cognitive map based on citizen survey data.
In International Conference on Decision Support System Technology (pp. 202-216).
Springer, Cham.
Pulley, M. and Jensen, E., Relish Labs LLC, 2018. Meal-kit menu development system. U.S.
Patent Application 15/636,285.
Online
What is a KPI. 2018. [Online]. Available Through:
<https://www.klipfolio.com/resources/articles/what-is-a-key-performance-indicator>
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