Menu Development, Planning, and Design: A Subway Restaurant Analysis

This report delves into the critical aspects of menu development, planning, and design within the context of the hospitality industry, using Subway as a case study. It begins by discussing the fundamental principles of menu planning and design, emphasizing the importance of considering customer preferences and business needs. The report examines how customer requirements, including health consciousness and lifestyle choices, influence menu decisions. It then analyzes the business requirements, such as product quality, consistency, and adherence to legal frameworks, including food safety regulations. The report also provides a realistic plan for menu development, addressing legal compliance, occasion-specific menus, and the incorporation of creativity to attract customers. Furthermore, it proposes a sample menu for Subway and outlines methods for testing and evaluating the menu's effectiveness, including key performance indicators (KPIs), benchmarks, and feedback collection systems. The ultimate goal is to maximize profitability by aligning the menu with customer demands and industry best practices.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION.......................................................................................................................................3
TASK 1.......................................................................................................................................................3
P1) Discuss Principles of menu planning and design...............................................................................3
P2) Discuss requirement of customers and business need to fulfill by maximizing profits for different
menus......................................................................................................................................................5
TASK 2.......................................................................................................................................................6
Covered in ppt.........................................................................................................................................6
TASK 3.......................................................................................................................................................6
P5) Develop a realistic plan for development of menu to meet with requirements of customers for profit
maximization...........................................................................................................................................6
P6) Develop a menu to meet with requirements of customers to increase profit.....................................7
P7) Test & Evaluate the menu produced.................................................................................................8
CONCLUSION.........................................................................................................................................10
REFRENCES............................................................................................................................................11

INTRODUCTION
Menu development refers to selection of dishes and designing of menu. While developing
menus, it is vital to consider taste, preferences of customers. In hospitality industry, menu play a
crucial role in order to meet with demands of visitors (Lee, Lee and Neilson, 2018). Now, hotel
administration prepare customized menu which includes different type of cuisines, foods and
beverages. In the current report, Subway is taken into consideration that is a franchise of fast
food restaurant headquartered in US. It majorly deals in Sandwiches, salads and beverages and
was founded in 1965. Now, it has expanded business at global level and appraise by customers
globally. In the present report, different principles of designing menu have been discussed. It
also includes requirements of customers and business that need to fulfill in order to maximize
profitability with different menus. Further, there is a complete menu plan has been developed in
the following report to enhance profit and meet with diversify requirements of customers in an
effective manner.
TASK 1
P1) Discuss Principles of menu planning and design
Menu planning refers to the process to decide what need to be included in meal such as
main dishese, starters, desserts and more. In hospitality industry, it is a crucial function where
administrative team decides activities related to food and beverages within company. It is
generally determined by manager of restaurant and chef who are highly efficient in this function.
In reference of Subway principles that are considered by managers during menu planning are
given as under:
 It is analyzed that in food and beverage business menu has significant value as it
provided detailed information to customers about services and products of organization.
So, managers are required to be careful while preparing menu as it will depict image of
restaurant in front of guest. In context of Subway, managers devote required time to
menu formation as it is one of the crucial activities which has direct link with success of
hospitality business(Linassi, Alberton and Marinho, 2016).

 As per another principle, menu depicts needs, requirements of customers that need to be
fulfill in significant manner. Menu includes price of food that are being offered by
company which help to take decision to customers. In this, managers of respective
organization need to considered requirements of customers while preparing menu for
hotel.
 There are some factors such as Balance, gender, race, medical requirements, lifestyle
choices and more also need to taken into consideration at the time of designing menu as
these all factors put a great impact over decisions of customers to avail a particular
service or not. For this, managers need to considered these all factors in detailed manner
so that they can meet with demands of customers. Here, managers of Subway, prepare
menu on the basis of ample of factors such as lifestyle, medical requirement of
customers. For this, they are looking forwards to add such kind of beverages in existing
menu that will be specially for diabetes patients thus include lower calories and sugar.
 As per this principle menu design affects awareness as well as values of customers. Each
and every individual visiting in hotel has some predefined principles, values so hotel
administration need to respect it and provide services accordingly. In addition, they are
also required to bring awareness in visitors regarding new things have been included in
menu. In reference of Subway, managers consider this principle in terms of bringing
necessary awareness in visitors (Minor and Bratec, 2020).
Types of menu:
Table d’hote menu: In this kind of menu complete meal is provided by restaurant in a
predefined price. It has limited choice of dishes in each course and generally food is available in
predefined time due to ease of preparation.
Set Menu: This kind of menu usually used in large functions of banquets which has a set
price along with limited number of dishes.
Special Menu: This menu is prepared for a limited rather special time at nominal price.
These special hours may include lunch dinner specials, happy hours, seasonal menu and more.

It is monitored that the menu which is being offered by Subway is fall under the category
of special menu which makes the happy moment of customers more overwhelming with their
services.
P2) Discuss requirement of customers and business need to fulfill by maximizing profits for
different menus
Customers and business both are crucial aspect of food and beverage business. So, hotel
administration needs to focus over their needs and requirements in order to earn potential amount
of profit. For Subway, requirements for both customers as well as business are given as under:
Customer’s requirements:
It is sated that requirements of customers are highly affected with recent trend that is
prevailing within industry (Okumus amd et. al., 2020). These trends are influenced by needs of
individuals that are changing with time along with this all the individuals have different lifestyle
choices. For instance, some people are non- vegetarian and some are vegetarian, it depends over
their lifestyle, thoughts and more. Some recent trends that are affecting business of Subway are
given below:
 Now people prefer to have healthy food as they are highly conscious towards health and
fitness. In addition , they also do not believe in wasting food. Now the most recent trend
to stay healthy is to cook at home so that individual can get fresh food that is also good
for health.
 As per recent trend, customers prefer lower calorie food and prefer to purchase it from
local vendors. They also give importance to faster foods thus demand of packed foods is
at peak.
Business Requirements:
There are some factors which need to consider by managers of hotel at the time of
designing realistic, achievable as well as profitable menu. These requirements are given as
under:

Product Quality and Consistency: It is crucial to maintain standardized quality of
products as well as services to maintain large customer base. In addition, proper communication
is also crucial to defined roles and responsibilities of different individuals within company. There
are some perquisites of maintaining consistency in business that are set of shifts, documentation,
daily checklists, recipes, training and more (Sann and Lai, 2020).
Legislative framework:
Food Safety Act 1990: This act provides framework regarding food legislation such as
food safety, quality as well as labeling. It is crucial to follow this law in order to provide quality
food and beverages to customers.
Food Safety and Hygiene, 2013: Under this act amendments have been made in already
existing act of food and safety 1990. As per this, organization needs to ensure hygiene of
products and services that are being provided to customers.
Organizing training for staff: It is stated that staff members play a crucial role in
providing services to customers who visit in restaurant. Here, it is vital to provide necessary
training to staff members with an aim to enhance productivity and efficiency of work force. For
this, Subway arranges appropriate training program in order to develop effective behavior of
employees so that they can deal with situation arise within restaurant with courtesy and
politeness.
With above sated points, it is monitored that there are different requirements of customers
as well as business which need to fulfill in an effective manner so that organization can earn
maximum profit.

TASK 2
Covered in ppt
TASK 3
P5) Develop a realistic plan for development of menu to meet with requirements of customers
for profit maximization
To formulate a new menu, Subway needs to recognize some crucial factors which are
helpful to meet with demands of customers and lead company towards higher profit and growth.
These elements are discussed below:
Legal requirements: There are some compliances which are formulated for effective
regulation as well as function of food and beverage business. These rules are crucial to follow to
ensure smooth functioning of business. In reference of Subway, managers need to consider legal
requirements so that they can provide hygienic, safe services as well as environment to both
customers as well as employees (Baiomy, Jones and Goode, 2019).
Menu development as per occasion and function: Each and every restaurant needs to
modify their menu as per prevailing trends and requirements of customers. This practice will be
helpful to attract more number of customers and enlarge customer base of organization. In
context of Subway, they are required to prepare different menus for different occasions such as
normal day, seasonable menu, festival menu and more.
Menu balance and creativity: Now, creativity plays a crucial role in attracting customers.
So, cafes also required to add creative pictures, images in their menu so that customers get easily
attracted. In this regard, Subway needs to balance its menu in proper manner by having dishes,
beverages for all occasions at affordable price (Vij, 2016). In addition, they area also required to
use attractive practices such as organizing different activities so that customer can get
memorable experiences. By this way, they will be able to enhance overall sales and profit margin
of organization.

P6) Develop a menu to meet with requirements of customers to increase profit
Menu included ample of dishes, beverages, foods in order to fulfill requirements of
customers in an effective manner. It is vital to make necessary modifications in current menu so
that organization can meet with current market trends. For developing menu, managers also need
to consider price and need to provide dishes within affordable range. In this regard, menu that
has been developed by Subway is given as under:
SUBWAY Restaurant
Food Menu
Chicken wings £10.95
Hand burger £11.95
Salad with cheese £06.95
Sushi £10.95
Crisps £14.95
Beverages Menu
 Cappuccino
 Cafe Latte
 Espresso
 Hot Chocolate
 Tea
 Cafe frappé
 Cold Coffee
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£6.95

P7) Test & Evaluate the menu produced
At the menu planning, it is also crucial to analyze effectiveness, productivity it will bring
in restaurant. Menu is crucial part of o food and beverage business so it need to prepare with due
consideration and evaluate on timely basis (Armenski, Dwyer and Pavluković, 2018). It helps to
know that whether menu is profitable or not. For this purpose, methods that are used by Subway
are mentioned below:
Key performance indicators (KPI): These are the quantified measurements that are used
by organizations to monitor their performance in long term. It provides comparison of a
company in tens of achievements, financial efficiency, and productivity with other firms working
within same industry. In hospitality sectors, there are a lot of companies are working so it is
imperative for hotels to gauge their performance on regular basis. In reference of Subway, they
undertake KPI in order to monitor their current sales and profit margin that is increase through
new menu. Therefore, this practice will help to monitor the performance of company by using
appropriate parameters. By this way, restaurant can increase its current sales and profit margin.
Benchmarks: It refers to standards that are defined in terms of attaining future goals.
Benchmark provides direction to individuals which are crucial to perform a task in an efficient
manner. In context of Subway, managers need to defined standards to attain set goals in
predefined period of time (DiPietro, 2017). After this, they also compare current level of
performance with predefined standards in order to take necessary corrective actions. So, this
technique will be helpful to evaluate the level of sales and profitability by change in existing
menu.
System for collecting, recording and evaluating feedback: Feedbacks are helpful in
gathering reviews, perception of customers. It also provides necessary information related to
preferences, needs, wants of customers so that café can provide them services accordingly. In
Subway, they take feedbacks, suggestions from visitors and also keep proper record in order to
undertake necessary improvements in existing services. This mechanism helps Subway to make
necessary modifications in current menu to fulfill demands of consumers.
Update menus according to customer feedback: Receiving feedback is not enough but it
also need to taken into consideration while planning new menu. Main reason of taking feedback

is to make improvements and alteration in current services with an aim to provide overwhelming
experiences to customers (Sanjeev and Bandyopadhyay, 2016). In regards of Subway, they take
feedbacks from guest and also improve their current product and services to improve satisfaction
level of customers.

CONCLUSION
From above discussion, it is summarized that there menu planning and designing includes
add new dishes, foods and beverages to enhance experience of customers. In food and beverage
business menu is considered as a crucial part of overall business function. It is concluded that
there are some principles have been defined for menu development which need to adopt in an
efficient manner. In addition, there are different needs of customers as well as business need to
fulfill effectively with an aim to maximizing business profitability. There are some factors which
need to consider while determining cost of menu. Discussion has been carried out regarding
development of new menu including costing that will be helpful to meet with demands of
customers. This plan will help to attain higher amount of sales and profit margin. Further, there
are a lot of methods such as KPI, feedbacks, benchmarking are used in order to test and evaluate
menu plan which have been produced by restaurant. Moreover, menu development is crucial to
ensure that customers will be able to get better services that will enhance their overall
experience.

REFRENCES
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