Menu Development, Planning, and Design Report - Pasco Cafe Analysis

This report delves into the critical aspects of menu planning, design, and development within the food service industry, emphasizing its role in meeting customer needs and driving business success. It begins by defining menu planning and design and highlights the importance of creating a balanced diet that appeals to customers. The report explores various menu types, such as static and A la carte menus, and outlines key principles, including food habits and customer preferences. It then examines how menu design impacts both customers and businesses, considering factors like target market, weather conditions, and customer tastes. Furthermore, the report discusses relevant KPIs for measuring menu success, such as cost-to-profit ratio and revenue per client. A practical example is provided, analyzing a menu designed for Pasco Café, considering its target market (tourists and locals aged 21-45 and office professionals) and offering a detailed breakdown of menu items, pricing, and cost considerations, including ingredients, sizes, and unit costs. The report concludes by summarizing the key takeaways, emphasizing the importance of strategic menu planning and design in the competitive food service landscape.

Unit 21 - Menu
Development, Planning
and design
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Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................3
Overview of different types of menu...........................................................................................3
How it meets customer and business requirements.....................................................................4
Impact on customer and business on design of menu..................................................................4
Conclusion for meeting customer trends.....................................................................................5
Plan and KPI’s to measure success..............................................................................................5
TASK B...........................................................................................................................................5
Menu designed to set budget with different target market..........................................................5
Key consideration taken during cos and price of menu...............................................................5
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9
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INTRODUCTION
Menu planning and designing is a practice of specifying that what customers wants to eat
and ensuring a balanced diet. It is important for food industry to design and plan menu which
fulfil customer needs. This also help in attracting customer. A restaurant brand image is highly
built on criteria that what unique food items and dishes are offered to customer. The menu
reflects type of dish provided by restaurant.
The assignment will describe about different types of menu and how it is designed and
planned to met customer needs. Moreover, it will be discussed that how menu designing impact
on customer requirement. Besides that, what KPI’s are used to measure success. In part B
example of menu price and cost will be explained.
TASK A
Covered in PPT
TASK B
1. Menu designed to set budget with different target market
Usually, menus are designed as per target market and needs of customers. Also, it is based
on estimated budget that is prepared on price and cost. However, target customer needs are
identified for it. Pasco café is situated on high street and in between metro stations. So, there are
many tourist and locals who visit café (Ye and Murthy, 2016). Thus, accordingly their needs are
identified. For that, chosen target are people of age between 21- 45 and office professionals.
Therefore, menu is designed as per their requirement along with price mentioned in it.
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Menu
Starter Price (£)
 Vegetable Soup 7
 Hot and sour chicken soup 10
 Tomato soup 5
 Mushroom soup 6
Bread and salad
 Cheese garlic bread 4
 Mushroom stuffed bread 9
 Smoked salmon salad 6
Main course
 Chicken Chilly 10
 Mix vegetable 9.5
 Ham burst 12
Pizza (1 pc)
 Pepperoni pizza 7.5
 Margareta pizza 6.5
 Mushroom 5.5
 Cheese chicken pizza 8.5
Drinks
Cappuccino coffee 4.5
Blue lagoon 3.5
JIT 5
Mix delight 6.5
Apple juice 4.5
Lemon tea 3.5
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2. Key consideration taken during cost and price of menu
For preparing a menu there are several things that is taken into consideration. This is
because with help of it, customers are attracted. Moreover, price of dishes and food items are set
on basis of customer needs and market situation. Alongside, another consideration taken into
account is cost of food items. Thus, on basis of it as well price of menu items is determined. It
gives insight about how much profit can be earned or generated. So, cost of menu is mentioned
below :-
Ingredients SIZE PRICE UNIT PER UNIT COST
Pizza 8 slice 25 2 12.5
French fries Medium plate 30 1 30
Burgers 1 qt 50 2 25
Soup 1 tsp 30 1 30
Bread 4 piece 25 1 25
Salad Medium plate 40 1 40
Cappuccino 1 Tbs 30 1 30
Sandwiches 1 slice 40 1 40
Apple juice 2 tbs 20 1 20
Lemon tea 2 tbs 15 1 15
TOTAL 287.5
q FACTOR 5.00% 14.375
T.COST 25.00% 301.875
MARK UP 75.46875
PROJECT
MENU PRICE 75.46875
CONCLUSION
It is summarised from report that menu designing and planning is practice of requiring what
customer wants to eat. There are many types of menu like static, A la carte, Table d’ hote, etc.
besides, principles followed are Food habits, Customer type, etc. Moreover, there are certain
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element that impact on business and customer needs. They are target market, weather condition,
customer taste and preference. Along with it, there are some KPI’s that are used to measure
success of menu such as cost to profit ratio, revenue per client, etc.
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REFERENCES
Books and journals
Ye, Z.S. and Murthy, D.P., 2016. Warranty menu design for a two-dimensional
warranty. Reliability Engineering & System Safety, 155, pp.21-29.
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