Menu Development, Planning, and Design: A Business Report for Wrapchic

This report focuses on menu development, planning, and design, specifically for Wrapchic. It begins with an introduction emphasizing the importance of effective menu design to attract consumers and meet their requirements. The report then explores three different menu types: static, a la carte, and table d'hote, analyzing how each meets customer and business needs. It examines consumer trends like healthy eating, price sensitivity, and quality expectations, as well as business needs related to facilities, equipment, kitchen protocols, and employee experience. The impact of consumer preferences, target markets, and weather conditions on menu planning is also discussed. The report concludes with recommendations for Wrapchic to adapt to consumer trends, such as offering vegan options and providing nutritional information, and outlines a detailed menu planning process. Additionally, the report includes KPIs for measuring success and solutions for potential issues.

Menu Development, Planning
and Design

Contents
INTRODUCTION...........................................................................................................................3
1.Three different types of menu...................................................................................................3
2.Analysis of 3 types of menu and how customer and business requirements are met...............4
A detailed plan for menu, KPI used in order to measure success and solution regarding any
issues............................................................................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
It is vital to design a menu within a proper way for a restaurant. So that it is easy for consumers
to go through it. It also needed to include all food items as well as dishes within it so that it full
fill the requirement with consumers. In addition to this menu design requires to be attractive in
order to attract the mind of the consumer (Aram, and Shamshirband, 2019). It also requires to
include name of dishes and then its ingredients and simultaneously its price. Thus, the menu
design also differ on the basis of restaurant type as well as target. Present report also focuses on
menu planning as well as different types of menu design. It highlights on the consumers and
requirement of consumers and consideration that requires to be taken into account when costing
and pricing menus. Thus at last menu will be developed for Wrapchic.
1.Three different types of menu
Within designing of menu there are various principles can be followed. These principles
are followed as without them it becomes hard to design menu. Thus, several principles are
mention below.
Lifestyle choice- It is vital for restaurant to recognizes the consumer's food habits so that food
items are included according to them. Thus, it gives an insight on trends within consumer
requirement as well as what are their preference and taste. Thus, food habits includes interest,
diet and several other things of consumers as well as their consumption level.
Resource availability- According to this there are enough resources that are available for the
menu designing. It also aids within strategic as well as effective design of menu as per the
season. That's why if the restaurant follow static menu then enough resource must be available
for that.
Consumer type- This type includes that gender, age of the guests. As apart from the food habits
these consumers type are also included. These allow within segregating consumer on the basis of
their types and after that planning as well as designing menu (Di Marco, and Karesh, 2020).
Menu can be designed as per the requirement of guests. It also varies on the basis on
cuisine, dishes and many more, Mention below are several types of menu given
Static menu- Such type of menu is designed especially through the fast food restaurants and this
is fixed type menu. Here within such menu the design is simple as well as standard and fixed.
Such as Macdonald, KFC utilises such type of menu. As ingredients are not mentioned below

dish name. Thus food items are also offered within menu that can be provided for long time. As
such type of menu is more commonly as compare to others.
A la carte- These types of menu can be designed for room services, breakfast, lunch, dinner and
many more. Thus, there are completed dishes with its prices. In addition to this there are several
categories within which dishes are included as it gives whole variety of options to the consumers.
Here the menu is costly when compare to others.
Table d' hote- It is one of the simpler and popular form of menu that can be considered as very
easy to operate and control. Here there is fixed selling price. Within this menu there are several
options are available. The menu contains multi course meals with limited options that are having
fixed price
So mention above three types of menu that can be especially designed through restaurant.
In all of those all principles are followed very well. As it allows within creating a unique menu
within which all items are involved within it.
2.Analysis of 3 types of menu and how customer and business requirements are met
There are three types of menu that are designed through Wrapchic manage as they have
several dishes names as well as designed as per the needs of consumer. In addition to this they
also differ from one another within several ways such as (Garne Holm, and Clemensen, 2017)
Static menu is designed especially through the fast food restaurants and this is fixed type menu
design is simple as well as standard and fixed. A la carte- types of menu can be designed for
room services, breakfast, lunch, dinner gives whole variety of options to the consumer's menu is
costly. Table d' hotel simpler and popular form of menu there is fixed selling price contains
multi course meals.
Within hospitality industry there are various trends that occurs as well as changes over the time.
Here trends outcomes change the requirement of consumer consistently. It also impacted in the
choices of menu. So it becomes vital to completes their wants. It is because it aids within
generating profits. So consumer needs are also mentioned below.
Healthy eating habits- It is also considered as one of the latest trend within which that has
impacted several requirements. Within this veganism is also considered as new trend as
individuals prefer more to eat veggies. There are several types of vegetarians such as ovo, lacto
and oco lacto. Thus, consumer demand new dishes that is completely different from menu.

Hence, low price will attract people whereas high price will not attract them. Also,
customer want value for money.
Price- It is also one of the vital trend that impacts consumer requirement. It also analysis how
much price can be charged through restaurant (Scott, 2017).
Quality- It is also considers as one of the famous trends where consumer focuses on the quality
of services that can be offered. As their expectations are high, so they are also preferred for high
quality as such trend is associated to the price.
Choice- Such trends can be frequent within which whole relied on consumer base that what
types of food they like to eat such as several ranges of products that are available as they have
variety of choices.
Business requirement
Facilities and Equipment- It is also considered as one of the need that can be fulfilled as it
relied on what kind of equipment as well as facilities are available. Thus it requires to be
includes all types of facilities in order to generate all profits as well as performing all tasks.
Kitchen protocol- It is required that Kitchen have specified protocol so that it can be implied
within preparing as well as cooking of food within kitchen. Thus, menu requires to be designed
within such a way where protocols are followed properly.
Experience of employees- This is the trend that requires to be considered thus relied on training
and experiences of employees is designed. Thus they have trained employees that will allow
within giving services that possess high quality (Shojaei,. and Briffa, 2018).
Thus, such considerations can be followed in order to design the menu. As for business
purpose it makes thing very easy in order to obtain high revenue by it. Apart from that consumer
trend also includes within designing of menu.
Influence of consumer and requirement of business on planning as well as designing of menu
There is a great impact regarding design of menu on a consumer. It also requires to
recognise target market so that it can become easy to plan and design menu. It can be identified
as mention below.
Target market –
It influences highly on menu planning as well as designing as it is due to the fact that if
target market changes the overall design menu can be modified. Within this some selective
dishes and food items are involved within it.

Consumer preference and taste- It is considered as one of the factor as if there is change within
preference and taste of consumer and after that menu design is changed. Here consideration are
in gender, culture , taste and several other things. So change in taste needs as well as food habits
of individuals.
Weather conditions- It also impact on the design of the menu. Such as there is change in food
items as well as dishes in seasonal and non-seasonal. It is because it also changes preference as
well as change in taste of consumer. Apart from that there can be certain raw materials that is
unavailable within specified weather season. Hence after that menu planning changes as
according to the availability of dishes (Yee and Abidin, 2020).
Availability of food- It is vital for Wrapchic in order to assure that there can be proper
availability of dishes as well as food items that can be mentioned. So as per the requirement of
food items menu can be planned as well as designed.
Conclusion and recommendation for meeting trends within consumer needs
So there are different types of menu that can be designed for consumers such as Table d'
hote, A la carte and many more. In addition to this there are several principles that can be
followed within menu design such as religious beliefs, gender and many more. Apart from that
there are various requirements of consumer that can be considered within that quality, price m
choice and many more that are considered as consumer needs. The weather conditions, food
availability and many more things influence on the requirement of business in order to design
menu.
There are several recommendations that can be followed by Wrapchic manager in order
to meet the trends of consumer. It will also enable within meeting their requirements as well as
retaining them. So it can be followed as For vegan and organic food there can be a separate menu
that can be designed as well as prepared. It will be useful within enabling consumers in order to
differentiate between it. In addition to this consumers can easily order items from that.
In addition to this Wrapchic manager must maintain the nutritional level of dishes as regarding
its name. It will also allow consumer to choose as per that within their diet also it will easy for
consumers as well. Such as consumers will known that how much quantity of calorie, vitamin
includes within the dishes. Also in order to aware that consumer about the services of the
restaurant as well as increase the revenue the firm there is need of the social tactics. It will be in

unique as well as it enable business in order to create their own page so that aware consumers
about discount offers, special events and many more (Yee and Abidin, 2020).
A detailed plan for menu, KPI used in order to measure success and solution regarding any
issues.
A specified process can be followed within planning of menu. The process allows within
effective design of menu as well as includes all dishes within it. Mention below it can be
described.
Listing of meals- This is last step in which entire menu is designed. So, in various categories
meals are put along with its prices. Thus, in this way menu is designed.
Post grocery item- It is considered as the first step within which grocery items are listed as well
as several headings are also made. This makes it very easy to shop all items that are listed below.
Ask for ideas- Ideas can be taken from other individuals as it can be very useful within gathering
information that is linked with dinner and lunch dishes.
Favourite meals listing- Here favourite meals of a restaurant placed under several headings such
as starter, main dishes and many more. So on such basis of it shopping list can prepared.
Find out what is in stock- Within this stock can be checked that what items can be kept within
pantry and also what is healthy item within it and many more.
Within similar way, in Wrapchic such type of menu planning can be followed. Through that they
are capable to design the menu in order to full fill consumer needs (Yee and Abidin, 2020).
Wrapchic also requires recognizing success of menu design in order to calculated sales
and profit. Hence it provides insight of consumer requirements as well. Thus there are some of
KPI that can be utilised through restaurant for it. They are as given below.
Cost to profit ration- Such KPI allows within measuring profit with cost. Within such net profit
can be determined through decreases it from cost as well as then divided through 100. It gives
total cost to profit ratio.
Revenue per ration- It is a KPI that measure on revenue basis that can be generated from per
consumer. Hence it will provides an information that how much revenue can be generated from
per consumer as well as then comparing alongside cost.
Client retention rate- Within this KPI the success can be measured by client retention rate. For
that previous data can be measured with present one as well as rate can be calculated.
Solution for problem

There are several solutions that are taken in order to solve issues that is given below
Budgeting tool- Within this case if the cost regarding menu can be higher than budgeting tool
can be utilized in order to calculate overall budget of menu. Through the help of it ,cost can be
maintained in order to generate revenue (Scott, 2017).
Feedback report- If consumer face certain issues that are associated quality then a feedback
report can be taken from that it will be founded that what kind of problem can be faces as well as
where. Thus, it will be solved through taking proper measure.
CONCLUSION
From the above it had been concluded there are several types of menu that can be
designed such as Table d’ hote and several others. These are relied on needs of consumer as well
as full fill the needs as well. In addition to this there are several factors that can be impacted on
menu designing such as price, weather choice and many more. Also there can be proper process
of menu planning that can be followed within it. Wrapchic uses several KPI such as retention
rate, revenue per consumer and many more in order to measure success of menu.

REFERENCES
Books and journals
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analysing mental maps: Aram mental map analyzer. Sustainability, 11(14), p.3790.
Di Marco, M.. and Karesh, W.B., 2020. Opinion: Sustainable development must account for
pandemic risk. Proceedings of the National Academy of Sciences, 117(8), pp.3888-3892.
Garne Holm, K. and Clemensen, J., 2017. Participatory design methods for the development of a
clinical telehealth service for neonatal homecare. SAGE open medicine, 5,
p.2050312117731252.
Scott, K.S., 2017. An integrative framework for problem-based learning and action learning:
Promoting evidence-based design and evaluation in leadership development. Human
Resource Development Review, 16(1), pp.3-34.
Shojaei, D.. and Briffa, M., 2018. Design and development of a 3D digital cadastre visualization
prototype. ISPRS International Journal of Geo-Information, 7(10), p.384.
Yee, H.C. and Abidin, Z.M.Z., 2020. Hospital Nutritional Menu Customization System
Integrated with Web-based Technology. Int J Cur Res Rev| Vol, 12(20), p.52.