Menu Development, Planning and Design: A Business Report

This report examines the process of menu planning, design, and development, emphasizing its importance in the hospitality sector, particularly for attracting customers and increasing profitability. Using Pasco Cafe as a case study, the report explores principles of menu planning, including systematic dish ordering, highlighting healthy options, and utilizing different menu types like a la carte and cycle menus. It also addresses constraints such as staff misunderstandings and changing customer preferences. The report details customer and business requirements for maximizing profits, such as serving quality services and offering a wide range of options, alongside experienced staff and legal compliance. Furthermore, it covers key considerations for costing and pricing menus, and outlines a realistic plan for menu development, including menu engineering, skill utilization, organized themes, and legal formalities. A sample menu is presented, and methods for testing and evaluating the menu, such as benchmarking and feedback mechanisms, are discussed. The conclusion reiterates the significance of menu planning for customer satisfaction and profitability, with recommendations for continuous improvement.

Menu Development, Planning
and design

Table of Contents
INTRODUCTION...........................................................................................................................3
Task 1...............................................................................................................................................3
P1 Principles of menu planning and design.................................................................................3
P2 Customer and business requirement that need to be full fill to maximize profits ................4
Task 2 (Covered in PPT)..................................................................................................................5
P3 Key consideration that need to be taken at the time of costing and price menus ..................5
P4 Accurately costly and priced menus to meet with range of customer requirements .............5
Task 3...............................................................................................................................................5
P5 Realistic plan to develop a menu in order to meet with cust0omer and business
requirements.................................................................................................................................5
P6 A menu plan which is produced to increase the profitability by meeting with customers and
business requirements..................................................................................................................7
P7 Test and evaluate menu produced...........................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES .............................................................................................................................10

INTRODUCTION
Menu planning and development is the process of attracting people towards it self that
helps to increase the productivity and profitability. In hospitality sector, menu planning,
designing and development is highly important because it is single way that helps customers to
make decision (Ahn and et. al., 2018). To understanding in a better way about menu planning
Pasco company has chosen that is small size cafe and providing fast food and other menu to
customers. It is located on busy high street between a railway station and offices. The
management of it wants to revise its menu in order to attracts new customers and retaining
existing, so that a menu plan is prepared by them. This report covers information about how
menus are designed and planned to meet customer needs and development of menus that helps to
meet with needs and business requirements.
Task 1
P1 Principles of menu planning and design
Menu planning is the process of providing products and services as per customer's choice
that helps to increase productivity and profitability (Leib and et. al., 2018). Principles of menu
planning in context to Pasco cafe are as defined:
Maintain the systematic order of dishes: According to this, food outlet is required to
categorised its section in different department as per dishes, drinks and beverages. For instance,
the management has designed its cafe and menus according to different food and beverages that
helps customers to get food easily.
Highlights salads and organic food item: People are high health consciousness who
wants organic food and salads. In Pasco cafe, managers are responsible to design an provide
organic food to its customers that make healthy and creative (Limon-Miro, Lopez-Teros and
Astiazaran-Garcia, 2017).
Trailing and testing different menu types
A la carte: This term mainly used in menus which involves different category of food
such as breakfast, lunch, brunch and dinner. This is an opportunity for Pasco cafe to charge
separately for provided food and beverages that helps to increase productivity.
Cycle menu: As the name suggest cycle menu is rotating constantly and changes their
dishes on seasonal based. The main object of cafe and restaurant is to satisfy its customers by

offering seasonal food and beverages. In context to Pasco cafe, management make changes in
their dishes as per seasonal based and by knowing what's the need to prepared in upcoming days
that fills customers requirements.
Constraints in menu planning
In menu planning there are certain constraints that can arise while providing the services.
Constraints involves lack of specialisation, misunderstanding between staff and customers and
changing taste and preference of customers that can impacts negatively. Moreover, low
availability of resources, seasonality of business and new technology can affect the quality level
and cost of Pasco cafe (Lo, King and Mackenzie, 2017).
P2 Customer and business requirement that need to be full fill to maximize profits
Any food outlet or restaurant appeal the interest of customer by preparing different type
of menu. The purpose of these element is to satisfy the requirement of both customer as well as
business which maximising significant amount of profitability. Explantation of requirement in
terms of Pasco cafe is illustrated below:
Customer requirement
Serve quality services: Quality within the food and beverage industry matters a lot for
customer which signifies it is the responsibility of Pasco cafe to significantly maintain the quality
standard. Along with that cafe needs to remain updated about market dynamics and changing
preferences so that the requirements can be meet significantly.
Deliver wide range of options: The main purpose of Pasco cafe is to redefine its menu to
attract wider range of customer base and accommodate their requirement . Manager of cafe
needs to offer adequate amount of options to their customers that help to effectively attract
potential customer and convert them into loyal ones (Yusofand Noah, 2017).
Business requirement
Experienced staff with proper availability of equipments: To upgrade the knowledge
and experience of chefs and other members the manager's of Pasco cafe needs to constantly run
the training programme. This helps in gaining the expertise skill and help to effectively deal with
customer. Moreover, there needs to be adequate availability of equipments like measuring vessel
and thermometer for better preparation of result.

Legislation: It involve the health standard as well as hygiene requirement that needs to be
meet by Pasco Cafe for carrying out better functioning. Application of legal laws helps to meet
the interest of stakeholders.
Conclusion: It has been concluded that Pasco cafe on the basis of market trend needs to
modify their menu in order to satisfy customer requirement. This helps to enhance the footfall
and maximise overall profitability of company.
Recommendation: The manager should maintain the systematic database of customer by
using technology which helps to understand customer behaviour and accordingly modify its
menu as well as services. Additionally, the cafe needs to reform its services on the basis of health
standard and legal legislation to gain immense success.
Task 2 (Covered in PPT)
P3 Key consideration that need to be taken at the time of costing and price menus
P4 Accurately costly and priced menus to meet with range of customer requirements
Task 3
P5 Realistic plan to develop a menu in order to meet with cust0omer and business requirements
Menu develop is important for organisation or cafe that attracts customers by meeting
with their requirement. In changing environment, needs and wants of people are changing day
day so, it is require for cafe to provide 0differnt types of food and beverages that attracts
customers (Baiomy and Jones, 2016). In Pasco cafe, managers develop their menus effectively
by involving various elements that can satisfy customers and increases profitability. To develop a
realistic plan and meeting with customer requirements there is require some points that needs to
be covered while preparing plan such as:
Menu engineering: This is important part of menu planning that should be covered in
realistic plans . This helps to design the menus according to customers choice and attracting
customers. In Pasco cafe, managers are required to bring some innovation and attractiveness in
their menu with the helps engineering. It helps to gain the large number of customer attention
with better experience (Gordon and Brezinski, 2016).
Appropriate use of skills: Skills are important that helps to utilise resources and capital
properly that helps to meet with organisation and customer requirements. In Pasco cafe,

managers and staff uses their skills in order to target customers and increase profitability by
providing quality food as people wants.
Organise functions and themes: This is another requirement of organisation as people
wants new theme and organised functions on occasional demand so they can celebrate easily and
maintain the profitability. In Pasco cafe, managers need to be prepare their food and other
functions in organised form that can attracts customers. Moreover, it serve themes according to
occasionally which customers aspects.
Legal formalities: While preparing a menu plan and design it there is need to follow all
legal consideration that helps to run a business effectively. To fill customers and organisational
requirement Pasco cafe is required to follow all legal considerations that can protect customers
and make them happy (Linassi, Alberton and Marinho, 2016). Untitled 1

P6 A menu plan which is produced to increase the profitability by meeting with customers and
business requirements
In Pasco cafe, a menu plan is prepared by food manager that are as defined:
Pasco Cafe Menu
Starters
 Cheese balls £10.12
 Paneer Tikkas £8. 5
 Portobello Redhead £12. 20
 Double Cheese Sandwich £13.46
 Veg. Lasagne £18.66
 Veg Burger £8 .36
Beverages
 Tea £5.95
 Cafe Latte £8.95
 Cafe Frappe £15.95
 Hot Chocolate £12.95
 Cold Coffee £17.95
 Cappuccino £13.95
 Espresso £20.95
P7 Test and evaluate menu produced
Testing is the way to evaluating a plan which is prepared by management and state
information regarding profitability as well as customer satisfaction. This is important for
organisation to monitor and evaluate their plans that can help to meet with requirements. In
Pasco cafe, managers are responsible for performance evaluation and plan testing that gives
possible outcomes effectively (Rauws and De Roo, 2016). There are different ways which is
used to evaluate plan and performance in order to take competitive advantages that are as
defined:

Benchmarking – This is predetermined tool which is used to evaluate the organisational
performance by comparing with others and helps to meet with objectives. A performance
standard is set by management of Pasco cafe that is used to upgrade internal information by
comparing with other cafe, this increases competitive advantages.
Feedback mechanism – This is proper way to improve the organisational performance
as it helps to gather information and improve the performance accordingly. The management of
Pasco cafe should use this technique in which it is require to get feedback from custoemrs about
satisfaction and need to improve more that helps to develop the menu accordingly and helps to
increase profitability (Saaty and De Paola, 2017).
Key performance indicator – This is also used to test and evaluate the performance that
influence customers and bring improvements in organisation. With the help of this manager
evaluate which is profitable activity and which not not that helps Pasco cafe to maximize their
profit margin. Moreover, with the help of this, daily operations and activities are tested by
managers and give judgements.
CONCLUSION
From the above report it can be concluded that menu planning and designing is the way
which is used to attracts customers and increase profitability. If organisation is applying
principles and determinants effectively than it can fill customer requirements. The needs and
wants of customers are changing day by day so, it is require for cafe and restaurants to provide
food accordingly which can provide satisfaction and profitability. Management should test and
evaluate menu plan in order to get positive results.

REFERENCES
Books and Journals:
Ahn, Y. and et. al., 2018. Development of a Food Exchange Table and Food Pattern for
Nutritionally Balanced Menu Planning. Korean Journal of Community Nutrition. 23(5).
pp.411-423.
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.
Limon-Miro, A. T., Lopez-Teros, V. and Astiazaran-Garcia, H., 2017. Development of a
Dynamic Meal-Equivalent Menu Method for Personalized Nutrition Intervention
Programs in Obese Population. The FASEB Journal. 31(1_supplement). pp.963-2.
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.
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.
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia. 27(4). pp.526-536.
Gordon, R. T. and Brezinski, M. H., 2016. The complete restaurant management guide.
Routledge.
Linassi, R., Alberton, A. and Marinho, S. V., 2016. Menu engineering and activity-based
costing: an improved method of menu planning. International Journal of Contemporary
Hospitality Management. 28(7). pp.1417-1440.
Rauws, W. and De Roo, G., 2016. Adaptive planning: Generating conditions for urban
adaptability. Lessons from Dutch organic development strategies. Environment and
Planning B: Planning and Design. 43(6). pp.1052-1074.
Saaty, T. L. and De Paola, P., 2017. Rethinking design and urban planning for the cities of the
future. Buildings. 7(3). p.76.