Detailed Report on Menu Development Planning and Design for Business

This report provides a detailed examination of menu development planning and design within the hospitality industry. It begins by outlining the principles of menu planning, emphasizing the importance of balancing customer demand with business objectives. The report then explores various menu types, such as a la carte menus, and analyzes the crucial requirements of both businesses and customers to maximize profitability. Key considerations include food quality, equipment availability, and staff training. The analysis further delves into how customer and business needs impact menu design and development, offering recommendations to align with future industry trends. The report emphasizes the significance of understanding current trends through customer feedback and incorporating these insights into menu offerings to enhance brand image and customer satisfaction. The report concludes with a discussion on the importance of balancing nutritional value and customer preferences in menu design.

MENU DEVELOPMENT
PLANNING AND DESIGN

Table of content
• Principles of menu planning to meet the demand of customers
and businesses for a range of different menus
• Examine the requirements of business and customers which are
essential to fulfil in order to increase the profits of different
menus
• Compare different types of manuals and requirements of
business and customers which impact their design
• Impact of business and customer requirements on the
development of manuals along with the recommendations in
order to meet the future trends.

Principles of menu planning to meet the demand of customers and businesses for a range of different menus
• It is important to design manuals for hospitality industry so that they can provide food and
beverages in appropriate manner.
• Opheem analyse the demands and requirements of their customers so that they can develop menus
according to that.
• Menu should involve diversified cuisines so that it can cater the requirements of large number of
people in effective manner. There are various types of manuals which can be discussed as:

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• A la carte men: This menu includes list of particular item along with
their price in separate manner which becomes easier for customer to
select the item and price both at same time.
• Sometime this type of man you can be found on more expensive side
because of their nature but it provides better flexibility to customer in
selection of their favourite food and beverages.

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• Some of the principles are followed by hospitality industries in
order to develop their menus which are discussed as follows:
• Strive for balance: Hotels and restaurants should focus on the
health of their customers and includes a number of nutrition
and proteins to their menu.
• All the dishes which are involved in manual should be
prepared in proper balance which can be beneficial for the
customers.

Examine the requirements of business and customers which are essential to fulfil in
order to increase the profits of different menus
• It is important to cater the requirements of customers and business so that hospitality industry can
commence their operation in profitable manner.
• Opheem use to analyse the demands taste and preferences of the targeted customers so that they can
attract customers on regular basis. Needs of customers are discussed as follows:
• Quality: The higher quality of food is very essential for the customers as it maintains the health in
appropriate manner. Opheem try to use ingredients in their dishes which are healthy for customers
which attracts them in proper manner.

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• Availability of equipment and facilities: It is important to
use equipment which are available so that hotels and
restaurants can offer facilities which are required by the
businesses.
• Experienced staff: It is important to train the staff so that
hotels can offer best possible services. Opheem provide
trainings to their staff members so that they can behave
properly with their customers.

Compare different types of manuals and requirements of business and customers which impact their design
• Hotels and restaurants involves different types of menus so that
they can fulfil the requirements of diversified customers as they
keep on changing their requirements on regular basis.
• Opheem uses different menus according to the culture, taste and
preferences of their targeted customers so that they can retain
their customers and effective manner.

Impact of business and customer requirements on the development of manuals along
with the recommendations in order to meet the future trends.
• Restaurants and hotels should survey the requirements of their
customers so that they can understand the current trends of hospitality
industries.
• Customers prefer items which are in current trends which should be
included in the menu by hotels like Opheem.
• Organisation should take reviews and feedbacks on regular basis by the
customers so that they can add new varieties of dishes and beverages
which helps in establish in the brand image of hotels in appropriate
manner.

REFERENCES
• Abdelmassih, K. and Arendt, S.W., 2020, August. Menu development for meetings and events: an
opportunity for conveying cultural diversity and inclusion initiatives. In Journal of Convention &
Event Tourism (Vol. 21, No. 4, pp. 355-364). Routledge.
• Chiodelli, F., 2019. The illicit side of urban development: Corruption and organised crime in the
field of urban planning. Urban Studies, 56(8), pp.1611-1627.
• Dagenais and et.al., 2022. Adopting Sustainable Menu Practices in Healthcare Institutions:
Perceived Barriers and Facilitators. Canadian Journal of Dietetic Practice and Research, pp.1-8.