Menu Development, Planning, and Design Report for Kitchin Restaurant

This report presents a comprehensive analysis of menu development, planning, and design, focusing on the Kitchin Restaurant. It begins with an introduction to menu planning principles, emphasizing factors like user satisfaction, costing, and pricing. The report then delves into the determination of specific requirements to enhance the profitability of different menus, considering customer needs and business requirements. It analyzes key considerations for costing and pricing and develops a costed and priced menu to meet customer needs. The report also develops a realistic menu plan to increase profitability, including a sample food and beverage menu, and discusses methods for testing and evaluating the produced plan, such as using key performance indicators and benchmarking. The conclusion summarizes the key findings, highlighting the importance of menu planning for restaurants. The report also includes a list of references. This assignment provides insights on how to improve menu and increase profitability.

MENU
DEVELOPMENT,
PLANING AND
DESIGN

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Determine principles of improving menu for satisfying need of user and organisation. .1
P2. Determination of specific requirements that should be fulfilled to enhance profit of
different menus.......................................................................................................................2
TASK 2............................................................................................................................................3
P3. Analyse key considerations that are needed while costing and pricing menu.................3
(Covered in PPT)....................................................................................................................3
P4. Produce costed and priced menu to meet need of customers...........................................3
(Covered in PPT)....................................................................................................................3
TASK 3............................................................................................................................................3
P5. Develop realistic plan of menu to meet needs to user to increase profitability..............3
P6. Develop a menu which meets requirements of customers to increase profitability.........3
P7. Test and evaluate produced plan......................................................................................4
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Menu planning is considered as a process that is helpful in deciding dishes, starters as well
as desserts and many more. It also provides description regarding plan that is developed to
provide services to its user. In daily schedule, it is necessary for restaurant to generate variation
in procedure related to menu planning. While improving menu, it is significant to assess dietary
requirement of individual person as it assists in attracting large number of user in the market. In
addition to this, there are various factors that determined while improving menu like user
satisfaction, improving costing, pricing by user and administration. In this assignment, the
Kitchin restaurant is taken. It is the restaurant which was established in year of 2006 in UK.
Their main focus is to improve innovative menu that assists in attracting large number of
individual person and retaining old user during particular phase of time period. This assignment
is also providing description regarding menu that is improved to satisfy needs and wants of user
(Brindal, James-Martin and Bowen, 2020).
TASK 1
P1. Determine principles of improving menu for satisfying need of user and organisation
Principle of menu planning
 This principle is determined as a useful for balance quality of dishes and they also
focuses on determining flavour. Menu is determined as a method related to
communication which is in respect of offering in restaurant. There are different kinds of
principles that are going to be mentioned below:
 Sequence in item of food is determine while improving menu as within hospitality sector,
they should manage proper sequence of item of food in which item of food is provided
within menu. Therefore, the sequence help in making menu most suitable as well as
attractive for attracting large number of guests and it is also helpful in taking decisions in
respect of food in an appropriate manner. The detailed justification regarding food item is
helpful in describing ingredient in dishes & provide suitable or proper choice that is
helpful in satisfying need and want of user.
 Dishes are determined as a segregated in proper way for making menu additional
synchronized and choosing dessert which is given in menu that help in attracting large
number of user by offering suitable data & information in respect of offering.
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Different kinds of menus
À la carte: it signifies menu in which cost are placed in suitable way and item as well as
price in menu are given in appropriate manner. In context of chosen restaurant, it offers
flexibility and also provides different option to user. They also classified offered items like
Breakfast, dinner, lunch that assists in attracting large number of user in the market.
Table d'hôte: this menu is determined as a those menu that signifies meal that is provided
among restaurant as well as their host get focus on gathering everything in single table for enjoy
similar course. In context of chosen restaurant, they required to plan suitable meal for satisfying
need and want of user.
Menu planning constraints: there are different kinds of constraints that occur while
planning menu. In reference of chosen restaurant, there are different types of constraints are
determined by improving menu like knowledge of staff, ingredients, availability, kind of market
and many more (Ghouri, 2018).
P2. Determination of specific requirements that should be fulfilled to enhance profit of different
menus
Customer’s requirements:
Trends: In context of chosen restaurant, it is important to accomplish market research
and also considered present trend for improving menu as per need and want of user. It is also
helpful in attracting large number of user at Marketplace.
Preferences & demand of user for improving menu, the chosen restaurant focuses on
assessing need and want of used because it is helpful in attracting large number of user and
increase sales in future period of time (Chittaro and Sioni, 2019).
Target markets while improving menu, it is necessary to choose suitable restaurant to
assess target market that help in increasing sales as well as profit margin of restaurant in future
period of time.
Business requirement
Organise training for staff the chosen restaurant should offer proper training to staff
member that is helpful in improving behaviour and making them proper and behave properly
with its user while improving menu.
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Offer desired facilities: the chosen restaurant makes sure that they provide needed facility
to subordinate so that they get influenced and it increases moral of subordinate that help in
performing their work in an appropriate manner.
Meeting current law it is necessary for restaurant to determined laws that are related to
health of user and it is also helpful in increasing reputation and sales of restaurant in front of user
in the market (Choi and Reid, 2018).
TASK 2
P3. Analyse key considerations that are needed while costing and pricing menu
(Covered in PPT)
P4. Produce costed and priced menu to meet need of customers
(Covered in PPT)
TASK 3
P5. Develop realistic plan of menu to meet needs to user to increase profitability
For developing menu, the selected restaurant needed considering element which is used in
satisfying need and demand of user and it is also helpful in increasing profits and sales in
upcoming time period. Herein, there are various types of element that is considered by chosen
restaurant which is going to be mentioned below:
Legal requirement in this process, every restaurant needs to implement operation of
business organisation according to legal requirement. In reference of selected restaurant, they
consider every functions and legal regulation which is concerned with security or protection of
food item that assists in make sure regarding safety of staff member and also its customer (Lee,
Lee and Neilson, 2018).
Menu improvement as per different kind of function every restaurant needed to
increase various menus by analysing function as it is helpful in increasing customer base. In
reference of selected restaurant, they needed to increase these types of menu such as wedding
menu, festival menu and so on.
Menu balance & creativity this factor is significant to increase menu as it is adopted in
improvement of innovative menu that help in attracting ample of customer and provide superior
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dishes as per need and want of user. In reference of selected restaurant, there are various types of
method like attractive image that is connected to drink and food and use charismatic font that
aids assistance in enhancing experience of customer in future time period. It is adopted in
enhancing sales as well as profit margin that assist in fulfilling customer base and organisation in
future period of time (Lee and Jan, 2019).
P6. Develop a menu which meets requirements of customers to increase profitability
THE KITCHIN RESTAURANT
THE KITCHIN RESTAURANT
Food Menu
Chicken wings £10.95
Hand burger £11.95
Salad along 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
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P7. Test and evaluate produced plan
For improving menu, it is significant to analyse appropriate that is bring in particular
restaurant. There are various types of method that is considered by restaurant to make proper
improvement within menu which is given below:
Key performance indicator is significant in analysing performance of specific
restaurant during the period of time. In reference of chosen or selected restaurant, they use KPI
for enhancing understanding in context of sales which must be increase by new menu and in this
procedure; the restaurant focuses on achieving target and accomplishing objective of
organisation in future period of time (Pichugina, 2020).
Benchmarking according to this method, the selected restaurant needed to appropriate
standard that must be fulfilled in appropriate manner during the period of time. It is helpful in
anticipating profit earnings ratio and sales increases from new menu during particular phase of
time period. In addition to this, it is determined as a process which is helpful in managing
standard to achieve it in timely manner.
System for collecting, recording and assessing feedback reviews and feedback system is
considered as a proper approach to collect information that is connected to user and includes
liking and their difference. The restaurant emphasized on taking reason that is connected to menu
and their emphasis on getting new ideas that is connected to menu to satisfy want and
requirement of its customer.
Update menu as per customer feedback the main reason of collecting views as well as
feedback from user and increase revenue help in offering services to user as per need and want of
them. In reference of selected restaurant, they emphasized on taking review and make proper
changes and offer product and services which are required by guest (Tennis, 2017).
CONCLUSION
On the basis of above given assignment, it is assess that Menu planning is considered as a
process that is helpful in deciding dishes, starters as well as desserts and many more. It also
provides description regarding plan that is developed to provide services to its user. In daily
schedule, it is necessary for restaurant to generate variation in procedure related to menu
planning. While improving menu, it is significant to assess dietary requirement of individual
person as it assists in attracting large number of user in the market. In addition to this, there are
various factors that determined while improving menu like user satisfaction, improving costing,
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pricing by user and administration. This assignment is also providing description regarding menu
that is improved to satisfy needs and wants of user.
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REFERENCES
Books and Journals
Brindal, E., James-Martin, G. and Bowen, J., 2020. Parental food choices for children when
eating out: attitudes and impact of healthy choice menu labelling based on a
hypothetical scenario. Public Health Nutrition, pp.1-9.
Chittaro, L. and Sioni, R., 2019. Selecting Menu Items in Mobile Head-Mounted Displays:
Effects of Selection Technique and Active Area. International Journal of Human–
Computer Interaction, 35(16), pp.1501-1516.
Choi, H. and Reid, L.N., 2018. Promoting healthy menu choices in fast food restaurant
advertising: Influence of perceived Brand healthiness, Brand commitment, and health
Consciousness. Journal of health communication, 23(4), pp.387-398.
Ghouri, A., 2018. What Next for International Investment Law and Policy: A Review of the
UNCTAD Global Action Menu for Investment Facilitation. Manchester J. Int'l Econ.
L., 15, p.190.
Lee, S.H., Lee, J. and Neilson, S.M., 2018. Exploring guest preferences of breakfast menu:
conjoint analysis. Journal of culinary science & technology, 16(2), pp.149-164.
Lee, T.H. and Jan, F.H., 2019. Can community-based tourism contribute to sustainable
development? Evidence from residents’ perceptions of the sustainability. Tourism
Management, 70, pp.368-380.
Pichugina, O., 2020, October. Diet-Menu Problem Modelling And Applications. In 2020 IEEE
2nd International Conference on System Analysis & Intelligent Computing (SAIC) (pp.
1-5). IEEE.
Tennis, M., 2017. Pathways to Cooperation: A Menu of Potential US-Russian Cooperative
Projects in the Nuclear Sphere. Arms Control Today, 47(3), p.33.
Trippl, M., Grillitsch, M. and Isaksen, A., 2018. Exogenous sources of regional industrial
change: Attraction and absorption of non-local knowledge for new path
development. Progress in human geography, 42(5), pp.687-705.
Zhang, S., Zhou, L. and Zhao, Y., 2020, July. How to Present Calorie Information on the
Electronic Menu to Help People Order More Healthily. In International Conference on
Human-Computer Interaction (pp. 200-212). Springer, Cham.
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