Menu Development, Planning, Design: Maximizing Profitability Core

This report provides a detailed analysis of menu development, planning, and design, focusing on meeting customer and business requirements to maximize profitability, particularly for 'Core by Clare Smyth,' a fine dining modern restaurant. It examines the principles of menu planning, including lifestyle choices, balance, religious beliefs, and costings, and how these principles align with consumer and business needs. The report compares and contrasts different menu types like A'la carte, set menus, and special occasion menus, analyzing their impact on menu design. Furthermore, it recommends designing menus that reflect the restaurant's brand, cater to consumer trends, and utilize planned layouts. The report also presents a realistic plan for developing a menu that meets customer and business needs, considering market research, target demographics, pricing strategies, layout design, staffing, equipment, legal requirements, and health and safety considerations. It emphasizes the importance of aligning menu offerings with consumer preferences and business goals to ensure profitability and customer satisfaction.

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENT
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Examining the principles of menu planning and design to meet customer and
business requirements for a range of different menus.......................................................3
Determining the customer and business requirements which need to be fulfilled for
maximising profits for a range of different menus................................................................4
Comparing and contrasting a range of different menus and the customer and
business requirements which have impacted on their design (Merit criterion)...............5
Analysing customer and business requirements impact on the design of broad range
of menus, also recommending for meeting future trend (Distinction criterion).............5
Producing a realistic plan to develop a menu which meets customer and business
requirements to maximize profitability for core by Clare restaurant.................................6
Preparing realistic menu and justification..............................................................................9
Testing and evaluating menu produced................................................................................9
Produce an in-depth plan for menu development, including KPIs & making justified
recommendations to resolve problems identified to meet overall business objectives
(Distinction criterion)...............................................................................................................11
CONCLUSION.............................................................................................................................12
REFERENCES............................................................................................................................13

INTRODUCTION
Menu development is mainly considered as planning for menu and listing various
food items which must be offered in the restaurant. A good restaurant menu is being
designed by focusing in all operations which helps in promoting restaurant businesses
by keeping trends of consumer mind. Designing menu, planning and developing menu
will help in planning for outlet which must be presented to all customers which are
arriving at restaurant. This report will specify about 'Core by Clare Smyth' fine dinning
modern restaurant offering sustainable food to all consumers. Menu of Clare Smyth
restaurant is being designed with offering modern dishes with prominent flavours and
textures with various styles. This report will provide detail for restaurant. This report will
provide details about how restaurant menu are planned and designed. Also, developing
and evaluating menus for meeting consumer and business requirements.
MAIN BODY
Examining the principles of menu planning and design to meet customer and business
requirements for a range of different menus
Principles of menu planning is based on considering various requirements of
consumers which aids In meeting specific requirements of needs and wants. This aims
at combining meals with presenting attractive and appealed for satisfying needs of
various customers at restaurant (Core By Clare Smyth, 2022). The main principles
which are to be considered wile panning for menu in Clare Smyth restaurant includes :
Lifestyle choices : While designing and planning for menu various lifestyle
choices must be kept in mind for serving food at restaurant to various consumers. As
many individuals prefer healthy and nutrient food while eating at restaurant (Abidin,
2021). So restaurant menu must be designed while keeping various lifestyle choices of
consumers in mind.
Balancing : Menu of core by Clare Smyth restaurant will be planned by
balancing al the nutrients in sufficient amount for consumers. Balance of all proteins,
nutrients, calcium, vitamins, carbohydrates consisting of whole grains, fresh vegetables
and fruits will be considered while planing and designing menu of dinning restaurant.

Religious beliefs : This principle states that planning and designing menu for
restaurant must be done by reviewing all the religious beliefs of consumers and cultures
(Weriza, and et.al., 2021). This aid in serving and satisfying consumers needs ad wants
from the menu.
Costings : Planning and designing menu must be done by considering al the
costing of material used in making meals for dinning. The cost of different meals must
be predicted and be decided within specific economic considerations which must be
offered to consumer (Abobakar and et.al., 2021). As the costing of planning menu can
be reduced when purchasing bulk of products and using seasonal fruits an vegetable for
serving dishes to consumers.
Thus, planning menu for core by Clare restaurant will be balanced, designed with
adequate nutrients, and nutritional density also designing with wide variety of nutrients
which helps in maintaining healthy diet for consumers.
Determining the customer and business requirements which need to be fulfilled for
maximising profits for a range of different menus
Various consumer and business requirements will affect menu panning an
designing various choice of menu. As latest current trends must be fulfilled in order to
design menu for satisfying consumer and business requirements. As consumer taste
and preference must be fulfilled as this activity will affect choices of conducting business
and consumer preferences ill helps in identifying likes and dislikes of various dishes or
food being offered at restaurant.
As various consumer requirement according to the latest trends includes
vegetarian dishes in menu which promotes healthy eating which balances nutrients and
diet of individuals . Also the menu must be designed with various flavours and providing
quality services to higher paying prices for dishes by consumers at restaurant. Also,
consumers nowadays referring various products which are of zero waste (Pusiran and
et.al., 2021). Further more various business requirement must be acquired and
reviewed in mind while designing menu for core by Clare Smyth restaurant as the staff
personnel serving and cooking in restaurant must be experienced , must use the latest
technical equipments for making various creative dishes in dinning restaurant or lunch

and dinner. Also, the supply for food at restaurant must be consistent in order to satisfy
choices of consumers. Moreover, the restaurants service
Comparing and contrasting a range of different menus and the customer and business
requirements which have impacted on their design (Merit criterion)
By comparing and contrasting Different range of menus helps in meeting
consumers requirements must be designed for offering various dishes to consumers at
core by Clare Smyth restaurant:
A'la carte: this menu is designed for offering various dishes at individual prices
for each course . it will be offered for charging fix prices for al the dishes beg offer at
restaurant. This menu will include large dishes, drinks, lunch and dinner options
(Mathews, Patten, and Stokes, 2021). Which helps consumers in taking frequent
decisions for choosing correct dishes which are suitable.
Set menu: the restaurant must offer set menu also which are off fixed prices and
containing specific set of meal to be offered to various individual (Hanssen and et.al.,
2021). These menu offer limited number of dished to consumers this menu are cheaper
and less expansive than ala carte menu which are to be offered by various individuals.
Special occasion menu: various menu are designed containing special
occasions this menu are designed with unique dished containing small quantity and
high priced value and these are offered at spacial occasions to consumers by
restaurant.
These all menus offering courses in different manner will impact the designing of menu
in the restaurant for serving wide range premium consumers.
Analysing customer and business requirements impact on the design of broad range of
menus, also recommending for meeting future trend (Distinction criterion)
Consumer requirements and business requirements will influence designing
menu in restaurant . As the food habits of consumers will affect menu designing . As the
consumer will be considering dishes which are made by concerning special
consideration mainly in the cultures and religions preference. The customer
requirements will affect menu designing pattern (Bacon and Krpan, 2018). Also, various
business requirements will affect defining long menu as menu must be readable,

branding of food must be done in menu and must be designed with proper assurance
will affect deigning menu for restaurant.
 Recommendation for designing menu is the menu must be designed which
should express key terms off overall restaurant which helps in promoting brand
and makes eye-catching menu, which helps in satisfying consumer needs mainly
nutrient requirements and must be liked by individuals by offering quality dishes
by core restaurant.
 By focussing in the new trends of consumers will helps in attracting various new
consumers for in dine restaurant at restaurant, for designing the proper menu of
company the company must use various planned layouts which assures all the
current trends of consumers, nothing must be overlooked in menu designing in
ordered to capture the premium target market.
Producing a realistic plan to develop a menu which meets customer and business
requirements to maximize profitability for core by Clare restaurant
The realistic plan for the restaurant core by Clare will helps in defining and
establishing customer needs for maximising profitability by offering various dishes
according to requirement. As ambiance of restaurant is offering fine dining services to
consumers with luxury experience having widely spaced tables and providing peaceful
space for sitting. For planning realistic menu for core by Clare restaurant menu will be
planned by following these points:
Market research: The market research for producing and developing menu will
be done for deciding menu card dishes which must be offered to various consumers.
Market research helps in identifying target market for restaurant. Restaurant will be
offering demographics above the age of 12, youth age people and individuals above the
age of 12 are mainly target market for core by Clare restaurant. The restaurant will not
be serving dishes for children. By understanding the target market will helps in
designing menu plan and executing dishes based on British and Irish dishes being
served to individuals. Target market will be youth age above 12 which are preferring
luxury dine in services at peaceful surroundings.
Courses: The restaurant will be offering main course which will be designed with
unexpected signature dishes and offering various salads which will combine the

simplicity and sophisticated style. The combination of various flavours with new dishes
will be offered by the core restaurant mainly the Sydney style dishes will be offered in
order to satisfy consumers.
Prices: High pricing strategy will be used by core by Clare Smyth for offering
various dishes at restaurant. As this is being applied for offering various classic dishes ,
signature dishes to various consumers with quality of food. Also combining simplicity in
the dishes with offering luxurious experience to consumers. High prices is being
acquired in order to maintain luxury position of restaurant in competitive market. The
premium pricing (high pricing) will attract highly valued consumers which preferred
luxury and high profile lifestyle.
Layout and design: The menu card is being designed with perfect blend of soft
colours with planned layouts. Menu card of core by Clare restaurant will reflect the
theme of restaurant affording luxury services. The menu will be specifying the pricing of
various dishes being offered under various courses. Food and beverage menu will have
separate portions and menu will be designed in planned manner which will be following
specific layout.
Staffs: The restaurant staff will be compromising of various chefs male for
operating various department in restaurant. For maintaining three star position for
company, head chef of restaurant will play key role for examining al the fished which will
be served by restaurant. Staff personnels will be skilled and will be equipped in
restaurant who possess the knowledge of using technical equipments and creativity for
serving various dishes in dinning room for leading revolutionary change in preferring
leisure culture.
Equipment and facilities: For designing and planning menu of core by Clare
Smyth various equipments being required are calculators, considering food sizes with
plates, balanced nutritional surfaces, computer software system also for making soft
copy of menu in written form peen and paper will be required. Also, using various tool
for designing appropriate menu for implying various textures (Edalati and et.al., 2021).
Using core by Clare will be using ever note and spring pad online note keeping system
for designing final menu.

Legal requirement: The menu will be planned and designed by considering all
the legal requirements of government regulations. Menu planning will be done by
ensuring all the safety and health considerations of various consumers. All the health
and safety laws considerations will be kept in mind while designing menu card for
various consumers. All the legal considerations relating to labelling and designing of
menu will be maintained by core restaurant.
Health and Safety: Menu planning will be done by maintaining all the safety
laws and using nutrients elements in preparing meals. Using hygienic products for
maintaining safety of consumers, not using outdated food products for serving various
restaurant consumers. Also, ensuring washing of hands before preparing meals for
guests which are arriving at restaurants (Rantala, Lindholm and Tappura, 2022).
Cleaning utensils properly for serving restaurant guests, disinfecting various places
which are designed mainly for dine in guest and experiencing for luxury services.

Preparing realistic menu and justification
Justification
From the above menu presented it can be specified that there are various dishes
offered by Core by Clare Smyth restaurant. Its estimation of prices are realistic and
dishes are offered to meet the customers demand in the targeted market. This helps in
evaluating that company is offering good combination of items that is served to
customer with complying with different requirements regarding quality, health & safety,
etc.
Testing and evaluating menu produced
There are different kinds of technique which can be taken into consideration for
evaluating the menu produced. It can be exerted by using menu engineering, KPIs and
benchmarking which is as follows:

Menu engineering matrix:
This is the matrix that comprises plow horse, star, dog and puzzle which helps
in reflecting the performance so that profitability increasing action can be taken
(Restaurant Menu Engineering Matrix, 2022).
Dog:
This includes low profitability & popularity items that tend to cost a lot to the
specified company. From the evaluation of the produced menu it can be specified that
Rohan duck, green market salad, lobster riotto, Isle of mull scallop, grilled & toasted
buckwheat tart and Test driving core. These are the dishes that are not allowing the
organization to obtain effective performance as possess low popularity and higher cost
to Core by Clare Smyth restaurant.
Plow horse
This involves the items that has low profitability but are popular among the
customers. There are number of dishes which are offered by Core by Clare Smyth
restaurant to its customers that includes COD, beef striploin, charlotte potato, skate,
core apple etc. on the basis of this. It can be specified that are popular in market.
Puzzle
These are the dishes which involves high profit but are not effectively sold in
the market. Core by Clare Smyth restaurant sells the different type of items which
makes it competitive advantage that include Rohan duck, beef striploin, roasted
chicken, Test driving core , etc. on the basis of this, it can be mentioned that particular
organization has this goods which allows to gain the profitability via making such
unique combination of dishes. To make the specified items popular action should be
taken.
Star
This basically refers to the goods such as high profitability and popularity in the
market. These kinds of products allow the company to obtain competitive position to
gain higher market share in sector (Fernandes and et.al., 2021). It comprises core
teser, Cornish sea bass, salmon, Tuna tartar, etc. which allows the company to gain
higher profitability & sustainability.
KPI:

There are different forms of key performance indicators that involves both
financial & non-monetary. On the basis of sales & profitability key performance indicator
it can be specified that mentioned company is performing effectively as receiving good
amount of financial benefits. Company is receiving 11740 profits which is positive sign
of growth & development in market. Customer experience KPIs on the basis of
popularity of food can be interpreted that firm is having good position in market. There
are number of social events taken by firm which inclines its website traffic and helps in
increasing revenue to accomplish the organizational objective.
Benchmarking:
It is helpful tool in evaluating the performance of organization by comparing the
actuals with budgeted in turn information regarding deviation so that improvement
action can be taken (Shimmura and et.al., 2019). on the basis of this it can be specified
that company’s actual outcome is positive which makes it capable of surviving in current
changing circumstances of business environment to accomplish objectives.
Recommendations
 It is recommended to conduct market analysis to replace the unproductive
products like Rohan duck, etc. which are not giving profitability to company. The
main reason behind this is to gain sufficient ability to make menu attractive to
obtain higher profitability.
 This suggested to the business to focus on having relevant KPI to make
employees motivate to provide quality performance in turn competitive edge can
be derived. this can be helpful in reducing waste, cots, higher recycling, greater
standardize performance, etc. the reason behind applying this to have higher
profitability by making optimum utilization of resources.
Produce an in-depth plan for menu development, including KPIs & making justified
recommendations to resolve problems identified to meet overall business
objectives (Distinction criterion)
KPIs helps in evaluating the performance of the company which include different
aspects such as GP, cash flow, customer service, etc. on the basis of provided
information it can be specified that company is having effective performance. There are
few lacking areas in planning of certain dishes like Rohan duck, etc. which is

recommended to improve by taking actions such as customer survey, research &
development, etc. practice.
CONCLUSION
From this report it can be concluded that menu planning , designing and
development for the restaurant Clare Smyth has helped in meeting consumer
satisfaction and promoting business of restaurant successfully. By examining various
principles of menu panning for meeting consumer demand of restaurant. Planning of
menu is based on analysis population by gender, various choices and trends which are
being followed by other business. Also, designing various menus will include ala carte,
for special occasions and setting special menus. Also, by developing realistic plan for
menu as helped in maximizing profitability of restaurant. Further by producing plan and
testing for meeting needs of consumers which aids in meeting specific requirements
and modifications for meting objectives of care Smyth restaurant.

REFERENCES
Books and Journals
Abidin, A. A. Z., 2021. A Genre Analysis of Food and Beverages Industry Menu. e-
Jurnal Bahasa dan Linguistik (e-JBL). 3(2). pp.104-114.
Abobakar, L., Engler-Stringer, R., Leis, A. and Vatanparast, H., 2021. Evaluation of the
impact of the Healthy Start/Départ Santé intervention on improving menu
planning practices and improving the congruence between planned menus and
actual food served in Saskatchewan childcare centres. Preventive Medicine
Reports. 23.p.101403.
Bacon, L and Krpan, D., 2018. (Not) Eating for the environment: The impact of
restaurant menu design on vegetarian food choice. Appetite. 125. pp.190-200.
Edalati, S and et.al., 2021. Analysis of a Campus Lunch Menu for aspects of
sustainable diets and Designing a Sustainable Lunch Menu. Iranian Journal of
Nutrition Sciences & Food Technology.16 (1). pp.37-46.
Fernandes, E. and et.al., 2021. A data-driven approach to measure restaurant
performance by combining online reviews with historical sales
data. International Journal of Hospitality Management. 94. p.102830.
Hanssen, N. S and et.al., 2021. What Is on the Menu?—A Quantitative Analysis on
Label Format among (Potential) Restaurant Guests and Restaurant
Owners. International Journal of Environmental Research and Public
Health.18(23). p.12500.
Mathews, A., Patten, E.V. and Stokes, N., 2021. Foodservice Management Educators’
Perspectives on Nutrition and Menu Planning in Student-Operated
Restaurants. Journal of Nutrition Education and Behavior. 53(3). pp.223-231.
Pusiran, A. K and et.al., 2021. Food Culture Integration in Menu Plan for a Sustainable
Homestay Business. Journal of Environmental Management & Tourism.12(1).
pp.258-265.
Rantala, M., Lindholm, M. and Tappura, S., 2022. Supporting Occupational Health and
Safety Risk Assessment Skills: A Case Study of Five Companies. International
Journal of Environmental Research and Public Health. 19(3). p.1720.
Shimmura, T and et.al., 2019. Introducing batch production and training game for
enhancing both quality of dish and labor productivity at Japanese cuisine
restaurant. Procedia CIRP. 79. pp.690-694.
Weriza, J., Malisza, D., Dahri, N. and Susanti, M., 2021. RESTAURANT MENU
DESIGN MUARO NEW SAND JAMAK. Dinasti International Journal of Digital
Business Management. 2(6). pp.1095-1101.
Online
Core By Clare Smyth. 2022. [Online]. Available through:
https://www.theinfatuation.com/london/reviews/core-by-clare-smyth
Restaurant Menu Engineering Matrix. 2022. [Online]. Available through:
<https://www.posist.com/restaurant-times/restro-gyaan/restaurant-menu-
engineering.html>