Menu Development, Planning and Design Report for Pasco Cafe

This report provides a detailed analysis of menu development, planning, and design for Pasco Cafe. It begins with an introduction to menu planning, emphasizing the importance of customer and business requirements. The report examines menu planning principles such as serving varieties, striving for balance, and testing different menu types, including À la carte, cycle, and table d'hôte menus. It also identifies constraints in menu planning. The report then delves into customer and business requirements, including delivering quality services, accommodating changing preferences, employee training, equipment maintenance, and adherence to legislation. The report produces a realistic plan to develop a menu which meets customer and business requirements to maximise profitability for a chosen organisation and also produces a menu. Finally, the report discusses the importance of testing and evaluating the menu through benchmarking, feedback, and menu updates. The conclusion emphasizes the significance of effective menu planning and design in engaging customers and maximizing profitability, along with recommendations for menu revisions.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1: Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus................................................................................3
P2: Determine the customer and business requirements to maximise profitability.....................4
TASK 2............................................................................................................................................5
Covered in PPT............................................................................................................................5
TASK 3............................................................................................................................................5
P5: Produce a realistic plan to develop a menu which meets customer and business
requirements to maximise profitability for a chosen organisation...............................................5
P6: Produce a menu which meets customer and business requirement to maximise profitability
for a chosen organisation.............................................................................................................6
P7: Test and evaluate the menu produced....................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu development, planning and design refers to the primary activity performed by food
and beverage industry in order to successfully initiate business plan. Menu planning basically
involves desirable presentation of recipes which suggest and communicate with customer based
on which guest makes the order decision (Huang, Lin, and Lu, 2018). To better definer topic
Pasco cafe has been selected which is located in the crowded place or busy street nears offices
and railway station. The objective of company is to attract potential customer and engage them
by successfully redefining its menu in order to satisfy the requirement of business as well as
customer. This report cover topics like analyse the way by which menus are planned in order to
sustain the requirement of business and customer. Determine the consideration which is taken
into account while costing and fixing prices of menu. Further, develop the menu that helps to
meet out customer and business requirement.
TASK 1
P1: Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus
Menu planning principles
Focus on serving varieties: Food and beverage company is responsible is deliver
significant amount of varieties to customer as it helps to cover taste and preferences of different
customers. The staff of Pasco cafe needs to meet up the eating habits of customers with
stipulated duration (Alexander, 2016).
Strive for balance: The kitchen department of Pasco cafe needs to be capable enough in
terms to maintain the right balance between different ingredients and flavour. It helps in
producing desirable resultant and match the predetermined standards of guest (Lo, King and
Mackenzie, 2017).
Trailing and testing different types of menu
À la carte: This type of menu is designed by the foot outlet which serve adequate amount
of varieties to guest for breakfast, lunch, snacks and dinner. The prices of each items are
separately listed on the basis of cost which helps to satisfy the requirement of guest as they can
make choices according to their preferences and budget. This simultaneously accommodate

business requirement as application of this menu by Pasco cafe helps to attract existing and
potential customer (Sengupta, Rauws and de Roo, 2016).
Cycle menu: As the name suggest this type of menu constantly changes or items are
rotated on the basis of seasonal availability. This meet up the expectation of guest as they get an
opportunity to have fresh menu also they remain updated in terms of the dishes or cuisine to be
serve in upcoming duration. Based on which they schedule up their timings and make decision to
have particular dishes. This menu is a useful way to meet the requirement of Pasco Cafe as they
offer specialised services due to which they act as a stimulus for wider audience and function to
maximises existing customer base (Yusof and Noah, 2017).
Table d’hôte: Here the restaurant offer few choices to customer by serving specific multi
cuisine courses for which fixed or stable prices are charged. Such menu helps to accommodate
the requirement of Pasco cafe and its customer as they have expertise knowledge in prepare the
particular cuisine which assist guest to remain satisfied and minimise the chances of food
wastage. This led company to establish its good image and loyal customer base (Leib and et. al.,
2018).
Constraints for menu planning
Pascio cafe while designing and planning out its menu can face certain hurdles like lack
of skilled or trained workforce, fluctuation in economic condition, inadequate equipments,
seasonality factor as well as changing preferences and demand of target market.
P2: Determine the customer and business requirements to maximise profitability
Customer requirement
Deliver quality services: Market research is an effective source that helps to gain detailed
information based on which company significantly plan and design menu in order to deliver
quality services to customer. This led the guests of Pasco cafe to gain supreme quality of services
which leads to build up favourable experience
Accommodate changing preference: The customer usually develop the taste and
preferences for new offering so it is a responsibility of Pasco cafe to match up with the pace of
customer. This helps to fulfil the requirement of customer due to which they less likely prefer to
switch (Baiomy, Jones and Goode, 2019).
Business requirement

Train employees: To overcome the chances of performance gap due to changing
preferences of end consumer the manager of Pasco cafe needs to offer training session. This
helps to enrich existing capabilities of overall employees leads to bring expertise which is used
to maximise profitability margin and acknowledge business requirement effectively.
Maintain equipments to deliver efficient services: The owner of Pasco cafe must
maintain the optimum amounts of equipments which is further utilised by internal stakeholders
to attain predetermined standards effectively (Goodspeed, 2016).
Legislation: According to business legislation it is vital for all restaurants and hostel to
maintain the quality of final produce in order to successfully attain the hygiene and safety
indicator. Herein, Pasco cafe the manager constantly focuses to improve up the quality and
accordingly articulate the menu (Nemeschansky, von der Heidt and Kim, 2019).
Conclusion and recommendation: Therefore, it has been analysed that Pasco cafe
focuses to revise its existing menu by effectively meeting up customer and business requirement.
All the insight and market trend needs to be analysed in order to improve overall performance
and successfully meet the standards. Thus, it has been recommended that Pasco cafe should offer
varieties in terms of food as well as beverages and offer suitable varieties for health conscious
customer as well like fruit juices and sugar free cookies.
TASK 2
Covered in PPT
TASK 3
P5: Produce a realistic plan to develop a menu which meets customer and business requirements
to maximise profitability for a chosen organisation
Menu is prepared by manager with the objective to appeal the interest of current and
potential customers. The demand of external market is analysed by Pasco Cafe in order to
improve the satisfaction level which finally ends up in maximising profitability. There are certain
factors which helps to effectively meet up the requirements of customers and are listed down
below:

Menu balance, creativity and imagination: Creativity and imaginative thinking is an
essential component that help to appeal the interest of customer and make them remain satisfied.
In relation to Pasco Cafe can post write down small description of the special meals along with
pictures which positively influences the behaviour of customer (Pulley and Jensen, Relish Labs
2018).
Legal requirements: Application of legal legislation which are established by local
authority helps company to effectively function by managing its relation with internal and
external stakeholder. Pasco Cafe effectively follow up health and safety standard and deliver
quality service in order to enhance the engagement rate of customer.
P6: Produce a menu which meets customer and business requirement to maximise profitability
for a chosen organisation
Normal day menu
Pasco Cafe's menu
Food Menu
 Cheese Sandwich.................................................................£10.95
 Veggie grill Sandwich…......................................................£11.95
 Veg. Lasagne........................................................................£6.95
 Crunchy corn Burger............................................................£10.95
 Crisps.....................................................................................£14.95
 Salad.......................................................................................£12.95
 Veg garlic Burger....................................................................£15.95
Beverages
 Cafe frappé..........................................................................£6.75
 Cappuccino..........................................................................£6.75
 Cold Coffee...........................................................................£6.95
 Hot Chocolate…....................................................................£7.50
 Tea…......................................................................................£5.95
 Cafe Latte................................................................................£6.45

 Espresso…...................................................................................£6.95
Special occasion menu
Pasco Cafe
Buffet and Fine dining options
£ per person
 Macaroni cheese, Roast Gammon, Ham & Egg, Fish fingers, Chips and Hot
Chocolate..........................£10.58
 Lentil and Spinach, Vegan special sausage, Chicken supreme strips, Roast ham salad
and cold coffee............................£13.59
Type A
 Spinach with rice, Tofu Fajita fry with chips, Squash Tagine, mast rolls, Thai Cod
Fishcakes, Assorted sandwich, Selection of any roll, Cadbury Creme Egg, Italian Perk
Meatballs, Soup, Park pie, Tomato sauce, Garlic mushroom with Moroccan
rice........................................................................£15.82
Type B
 Jacket potato with cheese and baked beans, Tuna Mayo, Battered chicken strips, cheese
corn vegetable burger, Roast potatoes, basket of Plain Petit rolls, Selection of sandwich
fillings, Chocolate Dalmatian, Sausage, Fresh mixed leaf
salad.............................................................................................£14.21
Type C
 Wraps and filled baguettes, Sausage & Mash, Filled Baguettes, Basket of Plain Petit
rolls, Thai Prawn Fish cakes, Selection of Pickles & Savouries, Nutella Drink, Banana
Split, Slice of Finest Pork Pie, Chinese Spare Ribs, Roasted vegetables, Veggie Cous
Cous and Marinated Chicken Drumsticks.............................................£17.34

P7: Test and evaluate the menu produced
Testing and evaluation is the essential part of food and beverage industry that is used to
improve the quality of good and services. This helps to maintain competitive position and assist
cafe to meet the standard performance effectively. Some performance indicators are listed down
below:
Benchmarking: As per this indicator the manager of Pasco cafe sets high and feasible
standard for internal employees. These standards are prepared for confined duration due to which
the inclusive efforts of manpower helps to successfully attain predetermined target.
Feedback: Pasco cafe constantly generate the feedback from its existing customer and
ask them to put forward valuable suggestion. Such indicator helps to bring out favourable change
within an organisation.
Update menus: There are various factors like seasonality, changing preferences of
customer, contributive feedback from loyal customers and economic conditions that help
company to update its menu. This practice is used to maximise the long the relationship of
company with their customers.
CONCLUSION
From the above report it has been determined that effective planning and development of
menu acts as a stimulus that engages the interest of wide respondent by focusing on different
type of menu. While designing menu the manger of cafe needs to effectively analyse various
costs like staff and energy costing in order to fix the prices of commodities. Further, efforts
needs to be taken in terms to effectively achieve and attain the predetermined performance by
enhancing the quality of overall output.

REFERENCES
Books & Journals
Alexander, E. R., 2016. There is no planning—only planning practices: Notes for spatial
planning theories. Planning Theory. 15(1). pp.91-103.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.
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.
Sengupta, U., Rauws, W.S. and de Roo, G., 2016. Planning and complexity: Engaging with
temporal dynamics, uncertainty and complex adaptive systems.
Yusof, N.M. and Noah, S.A.M., 2017, November. Semantically Enhanced Case Adaptation for
Dietary Menu Recommendation of Diabetic Patients. In Joint International Semantic
Technology Conference (pp. 318-333). 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.
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.
Goodspeed, R., 2016. Sketching and learning: A planning support system field
study. Environment and Planning B: Planning and Design. 43(3). pp.444-463.
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.
Pulley, M. and Jensen, E., Relish Labs LLC, 2018. Meal-kit menu development system. U.S.
Patent Application 15/636,285.