Menu Development Planning and Design Report: Pasco Cafe, Semester 1

This report delves into the intricacies of menu development, focusing on the principles of menu planning and design to meet both consumer and business requirements for a cafe, specifically using Pasco Cafe as a case study. It examines various menu types, determining customer needs, and business objectives necessary to maximize profitability. The report then explores key considerations for menu costing and pricing strategies, including direct and indirect costs, labor expenses, and the buying power of the target market. A detailed analysis of menu pricing is provided, demonstrating how to accurately price items to meet customer expectations while ensuring profitability. Furthermore, the report presents a realistic plan for menu development, emphasizing the importance of customer preferences, ingredient sourcing, and staff expertise. A sample menu is developed, encompassing beverages and food items for both daily and conference settings, followed by a discussion on the importance of testing and evaluating the menu through customer feedback and key performance indicators. The report provides a comprehensive guide to menu planning and development, offering insights into how to create a successful menu that satisfies customers and drives business growth.

Menu Development
Planning and Design

Contents
INTRODUCTION...........................................................................................................................................3
Task 1..........................................................................................................................................................3
P 1. Examine the principles of menu planning and design to meet consumer and business
requirements for a range of different menus..........................................................................................3
P 2. Using a range of different menus, determine the customer and business requirements which need
to be fulfilled to maximise profits............................................................................................................4
Task 2..........................................................................................................................................................5
P 3. Determine the key considerations which need to be taken into account when costing and pricing
the menus................................................................................................................................................5
P 4. Accurately priced menu to meet customers’ requirements.............................................................6
Task 3..........................................................................................................................................................7
P 5. Realistic plan to develop a menu that meets the needs of customers to increase profitability.......7
P 6. Develop a menu that fulfil requirements of customer......................................................................8
P 7. Testing & Evaluation of the above Menu........................................................................................10
CONCLUSION.............................................................................................................................................10
REFERENCES..............................................................................................................................................11

INTRODUCTION
Menu planning is determined as the process or technique through which hotel, café or
restaurant decide what they are going to offer to their potential customers. Menu planning is
bifurcated into several section such as deciding starters, main course, side dishes, desserts,
beverages and so on (Sabariego and et.al., 2020). The café which is selected for respective
project is Pasco café which is situated at busy high street between the railway station as well as
office. Currently café owner decide to design new menu so that they attract more customers.
Topics include in respective project are related to how menu are planned as well as design in
order to meet customer and business requirement. Moreover it also include how to decide cost
and price menu as well as it also include development of menu to meet customer and business
requirement.
Task 1
P 1. Examine the principles of menu planning and design to meet consumer and business
requirements for a range of different menus
Principles of menu planning –
There are numbers of principles that Pasco café need to adopt while developing its menu as
that will help them in attracting as well as retaining customers and it also help in attracting new
customers. From which some of the main principles are mentioned below:-
 It is essential for respective café management to separately mention their cold as well as
hot dishes in menu.
 It is also necessary to define main course, starters, dessert, hot drinks, cold drinks and
other food items separately according to their characters (Li and You, 2020).
 For Pasco café it is also important to mention dish in menu in simple and easy way so
that it can be easy to understand.
 Respective café also need to list or mentioned their lighter dishes before the dishes which
are heavy or richer.
Trialling and texting different types of menu –

 À la carte – It is considered as menu that include priced item separately. In respect of this
types of menu Pasco café management need to decide breakfast, snacks, lunch, desserts,
dinner, beverages and so on (Thor and Karlsudd, 2020). This types of menu generally
help customers to take decision easily as well as it also attract customers.
 Table d'hôte – It is also names as the Prix Fixe. In respect of this kind of menu
management of Pasco café need to design their menu with multi course meals with the
more or less choices. In addition to this they also need to mention fixed priced of all the
meal.
Constraints of menu planning –
There are numbers of constraints that are needed in order to plan a menu in effective and
appropriate manner. In respect of Pasco café the constraints which they need to adopt or
consider while planning a menu are ingredients, target customers, skills of staffs, equipment
availability, facility design and many others.
P 2. Using a range of different menus, determine the customer and business requirements which
need to be fulfilled to maximise profits.
Requirements of customers –
 Recent trends which include choice of menu – it is considered as one of the main factor
which are determined by customer and need to fulfil. In respect of this it is necessary for
Pasco café to conduct market research and determine recent trends as that will help in
developing new dish according to requirement (White, 2020). Moreover it also help in
attracting more and more customers.
 Need, preferences and requirement of customers – customers mainly purchase those
products which they required or get attracted. In respect of this aspect, it is essential for
respective café to understand need, preference and requirement of target customers as
that will help in developing dish. It is also essential to represent dish in most attractive
manner.
 Target market organization – it is essential for every café or hotel to offer those products
which are required by potential targeted customers. In context of this, manager of Pasco

café they need to identify need and requirement of target customers and offer dishes
accordingly.
Requirements of business –
 Organize training for staffs – according to this aspect it is necessary for Pasco café to
provide training and development classes to their staffs so that they offer quality service
with delicious food to customers (Lai and Peng, 2020). This will help in increasing
footfall at café as well as it also enhance goodwill in market which grow business.
 Ensure availability of equipment and other facilities – for respective hotel management it
is necessary to ensure that they provide proper equipment, resource as well as other
facilities to staffs. This is so because that will help in ensuring that all the work will
conducted properly.
 Meet all legislations – for Pasco café management it is necessary that they must follow
all the legislations related to hotel industry as well as employment act. This is so because
it help in ensuring that all work at café are conducted in proper way.
Task 2
P 3. Determine the key considerations which need to be taken into account when costing and
pricing the menus
There are several key aspects which need to be considered by a hotel or café while costing
as well as pricing the menu. It is so because through that they able to set proper price that will
help them in gaining profit as well as attracting more and more customers. Some of the main key
consideration which are essential to take into account during costing and pricing menu are given
below in respect of Pasco café:-
 Respective café management need to consider direct costs which are related to what they
need to pay outright for foods as well as they also need to determine cost relater to
portion sizes and waste of food (Lazarus and et.al., 2020).
 Indirect cost is another major aspect which need to consider, this will include other parts
which add value as well as quality to the food like table design, ambiance, light, décor
and many more.

 Another major aspect is labour expenses which is also determined as indirect cost. In
respect of respective café labour are chef, sue chef, cleaner, waiter and many other
people.
 In addition to this, buying power of target customers is also need to consider by
management of Pasco café while deciding the cost as well as price to menu.
P 4. Accurately priced menu to meet customers’ requirements.
Menu pricing: Menu pricing is a careful estimate of what it costs to make a meal, along with
other expenditures, to come at a final cost that causes the cost to be protected and the benefit to
be made (Kim, 2020). Many restaurants use one of several pricing strategies when assigning
sums to separate menu items. Menu pricing relates to how food and drinks served in the cafe are
valued for sale to the general public. There are three simple approaches that are commonly used
in the restaurant business to market menu options. In the context of above mentioned café,
analysis of various kinds of menus prices are detailed in such manner:

On the grounds of above mentioned table, this can be inferred that there are a range of items in
menu of above café and each of them contain a specified amount of profit. Apart from this,
higher cost is covered under Veg Burger which is of 45%. By help of this plan, this becomes
easier for customers as well as for café to analyze which kinds of products or items are higher
cost consuming or higher profitable.
Task 3
P 5. Realistic plan to develop a menu that meets the needs of customers to increase profitability
The service sector includes a variety of roles as well as activities that need to be carried out in a
timely fashion (Laeis, 2019). With reference to Pasco café, it deals with the service market,
where competitiveness is increasingly growing. There are different considerations that need to be
taken into consideration in order to satisfy consumer needs and maximize profitability. One of
the variables is customer taste and desire, as it plays a vital role in meeting customer

expectations and maintaining them for extended periods of time. The recipes on the menu use
locally sourced products as it is advantageous for local residents to produce more dishes. Menu
preparation plays a vital role and can be established by Pasco Café Mangers with consumer
desires and expectations. In addition, the expertise of all team members and the tools must be
efficiently used. In addition, the products used in the cooking of dishes are of decent quality,
such that the foodservice provided to the consumer is of excellent quality. It is determined that
menu item is also an important way to increase productivity in an efficient manner.
P 6. Develop a menu that fulfil requirements of customer
Menu plays an important role in restaurants and cafes, helping to provide consumers with a range
of options in one location (Hanson, Joyce and Paez, 2020). It also offers the customer an
understanding of the recipes and products needed to cook the dishes ordered by them. The
restaurant menu is not fixed since it varies on a regular basis or even on an annual basis. Pasco
café managers are expected to revise the menu to order to fulfill the client's expectations. The
following menu is provided:
Every day menu
Pasco Café
Beverages:
 Cappuccino...........................................................................£6.75
 Cafe Latte.............................................................................£6.75
 Espresso................................................................................£6.95
 Hot Chocolate …......................................................…........£7.50
 Tea …...................................................................................£5.95
 Cafe frappe...........................................................................£6.45
 Cold Coffee ….....................................................................£6.95
Food Menu
 Ham Sandwich....................................................................£10.95
 Tuna Sandwich.…...............................................................£11.95

 Salad....................................................................................£06.95
 Cheese Sandwich.................................................................£10.95
 Crisps...................................................................................£14.95
 Veg. Lasagne.......................................................................£12.95
 Vega Burger...........................................................................£15.95
Conference menu
Pasco Café
Buffet Options
£ per person
 Selection of sandwich and home-made hand cut chips..........................£3.95
 Selection of Panini's and home-made hand cut chips.............................£5.95
Option A
Range of Burgers and Open Wraps, Park Pizza, Various Quiches, Baked Sausage Rolls, Savory
Range........................................................................£6.00
Option B
Freshly chopped salad with a combination of veggies, cut a piece, a piece of good best pork,
diced ham, finely chopped slaw, croutons and canapé, Russian and rib fried, and a variety of
dishes. ………………………………………………………………………………. £18.95
Option C
Plain Vieux Rolling Tray, Crafted Beef Platter, New Blended Leaf Lettuce, Slice of Finest
Sausage Roll, Cornbread Salad, Chinese Split Rings, Carved Beetroot Griddle, Range of
Ketchup & Savouries, Pickled Chicken Thighs.............................................£10.95

P 7. Testing & Evaluation of the above Menu
It is necessary to test and review the menu developed by the management of Pasco Café as Menu
plays a critical role in offering and increasing sales. The numerous tools to be used to test &
analyse the menu are given below:
By taking customer feedback: Through this assistance, the business will discover what
enhancements are needed or what modifications need to be made to fulfill the customer's needs
(Moquillaza, Falconi and Paz, 2019). In regards to Pasco Café, it allows consumers to fill out a
questionnaire that aims to make adjustments in an efficient way.
Key performance indicators: This tool is adopted in order to obtain insight into the efficiency of
the cafeteria or kitchen. The relevant powers of Pasco Café should evaluate areas that need
change as they help to increase revenue as well as the degree of productivity effectively.
CONCLUSION
From the above report, it has been examined that menu preparation plays a crucial role in
helping to draw more people and improve the sales of cafes and restaurants. Mangers need to
recognize consumer desires as well as business patterns as they help to satisfy consumers and
hold them for longer periods of time. There are several considerations that need to be weighed at
the time of meal prep: target demographic, supply of supplies, and so on. In addition, it is
important to offer training sessions to employees as they help to provide consistent and on-time
service to the consumers who build a good reputation for their customers and have a positive
effect on the revenue and profitability of restaurants.

REFERENCES
Books and Journals
Hanson, J., Joyce, J., Laursen, D. and Paez, P., 2020. A Model for Improving Diet Quality within
Child Nutrition Programs: The US Army’s Child and Youth Services Healthy Menu
Initiative. International journal of environmental research and public health, 17(8),
p.2746.
Kim, M., 2020. The effect of 99-ending calories and anticipated guilt on restaurant menu
development strategy. International Journal of Hospitality Management, 89, p.102570.
Laeis, G., 2019. What's on the menu?: how the cuisine of large-scale, upmarket tourist resorts
shapes agricultural development in Fiji: a thesis presented in partial fulfilment of the
requirements for the degree of Doctor of Philosophy in Development Studies at Massey
University, Manawatū, New Zealand (Doctoral dissertation, Massey University).
Lai, Y.C. and Peng, L.H., 2020. Effective teaching and activities of excellent teachers for the
sustainable development of higher design education. Sustainability, 12(1), p.28.
Lazarus, J.V. and et.al., 2020. Novel health systems service design checklist to improve
healthcare access for marginalised, underserved communities in Europe. BMJ
open, 10(4), p.e035621.
Li, J. and You, C., 2020. Space Design of Rural Bed and Breakfast in the Context of Ecological
Aesthetics. Open Journal of Social Sciences, 8(04), p.454.
Moquillaza, A., Falconi, F. and Paz, F., 2019, July. Redesigning a Main Menu ATM Interface
Using a User-Centered Design Approach Aligned to Design Thinking: A Case Study.
In International Conference on Human-Computer Interaction (pp. 522-532). Springer,
Cham.
Sabariego Puig, M. and et.al., 2020. The Effects of Learning Contexts on the Development of
Reflective Thinking in University Education: Design and Validation of a
Questionnaire. Sustainability, 12(8), p.3298.
Thor, D. and Karlsudd, P., 2020. Teaching and Fostering an Active Environmental Awareness
Design, Validation and Planning for Action-Oriented Environmental
Education. Sustainability, 12(8), p.3209.
White, I., 2020. Rigour and rigour mortis? Planning, calculative rationality, and forces of
stability and change. Urban Studies, 57(14), pp.2885-2900.