Menu Development, Planning, and Design Report: Business Strategy

This report provides a comprehensive analysis of menu development, planning, and design, specifically focusing on the context of Pasco Cafe. It begins by outlining the fundamental principles necessary for creating a menu that effectively meets customer requirements, emphasizing variety and proportionate offerings. The report then delves into the customer and business requirements crucial for maximizing profitability, including considerations like food quality, pricing, and efficient resource management. The core of the report presents a strategic plan for menu development, taking into account customer preferences, potential menu items, and pricing strategies for the chosen organization. The report further includes a sample menu with beverage and food options, and conference menu options. Finally, it highlights the importance of testing and evaluation through online feedback systems and digital platforms to continuously improve menu offerings and overall business performance. The report concludes by reiterating the significance of aligning menu design with customer needs and business goals for sustained success.

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION ..........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Principles necessary for planning and designing of a menu for fulfilling customers'
requirements...........................................................................................................................1
P2 Customer and Business requirements that need to be fulfilled in order to maximise profits 2
TASK 2............................................................................................................................................3
INTRODUCTION...........................................................................................................................3
The impact of costs and revenue from various sources..........................................................3
The impact of seasonality restrictions on menu costs calculations........................................3
Policies of business environmental........................................................................................3
CONCLUSION................................................................................................................................4
TASK 3............................................................................................................................................4
P5 Plan to develop a menu in order to maximise the profitability of the chosen organisation\..4
P6. Production of a menu.......................................................................................................4
P7 Testing and Evaluation of the above Menu.......................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
A major portion of the revenue in Hospitality comes from restaurants which comprises
different types of services in order to provide high satisfaction to the customers. Menu is one of
those things which is a document containing names of foods items and beverages along with
prices on the basis of which individuals can make orders (Ahn and et. al., 2018). A good menu is
designed with planning by keeping numerous considerations, demands and current market
trends. The report is drawn on Pasco Cafe situated on high street. Furthermore, it is divided into
two portions viz. Report which includes key considerations and constraints that are taken into
account while planning and designing menu and the second part is a presentation which includes
determination of needs of target customers along with pricing of menus.
TASK 1
P1. Principles necessary for planning and designing of a menu for fulfilling customers'
requirements
Menu is the most significant part of a restaurant irrespective of its size, scale and other
variables. Planning and designing are vital activities which assist in providing huge range of
items in the categories of food and beverages. The main motive is to give opportunity to
customers to choose from such varieties. The application of key principles is necessary while
planning and designing. The same are follows:
 Variety- This principle states that a menu should comprise of different food items and
beverages which are according to the demand of customers. There should be adequate
number of options along with different categories such as starter, main course, desserts
etc. This makes it easy for people to go through the menu and make their choices.
 Proportionate- This is about the creating a perfect balance between the elements in
dishes which are being served in the restaurant. There should be clear description of
ingredients used in the dishes. Also, a perfect balance should be there in the taste and
flavours together with appropriate mix of ingredients (Clemensen and et. al., 2017).
It is important to know the perceptions of customers about the menu, which can be
determined by taking feedbacks from the visitors. The main reason behind this is to incorporate
improvements wherever needed in order to enhance customer satisfaction. Application of these
principles are beneficial in catering requirements of businesses. Furthermore, one of the major
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decisions taken by a restaurant is to choose the menu from different types. Variety of menus
have been explained below:
 Table D'hote- This kind of menu is the one which comprise of meals in multi course for
which fixed prices are charged by the restaurants. It is also known as prix fixe which
means fixed price.
 A la carte- This menu is completely different from table d'hote as it includes huge
variety of food items to enable customers to choose from. Also, the prices are mentioned
with every item displayed in the menu. Visitors can make individual order of foods and
beverages as per their choice (Hernández-Ocaña and et. al., 2018).
Pasco cafe uses a la carte menu type in which it offers a good range of food dishes to its
target customers.
Constraints of menu planning
Constraints should be determined which may affect the planning of a menu. These are as
follows:
 Target market- A restaurant can target various types of markets on the basis of their
individual taste and demand. Hence, at the time of planning a menu, the target market
should be taken into consideration for putting their particular needs.
 Availability of ingredients- Ingredients are the raw material by using which a dish is
prepared. There are different ingredients for every dish which are required to available in
the market which may become a major issue.
P2 Customer and Business requirements that need to be fulfilled in order to maximise profits
Profit, the only criteria which is focused by customers as well as businesses. Both parties
have different attributes according to which they react. For customers food quality and price are
important and in case of business they focuses on sales revenue. Requirements is a kind of urge
which has to be fulfilled at specific level.
In context to Pasco cafe, its basic requirements is more customers, efficient manpower
resources and proper management system. They mainly focuses on travellers and offices across
the city (Ioppolo and et. al., 2016). Now, as they are expanding the business, requirements have
also been changed such as more employees, new strategies, and modern equipments to attain
customers attention. Thus, for the development of process requirement is needed. Also it should
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be noted that what is being needed has to be realistic and justified. Customers and business both
depends on each other so, a relation has to be maintained to gain more profit at higher level.
TASK 2
Covered in PPT
TASK 3
P5 Plan to develop a menu in order to maximise the profitability of the chosen organisation\
While planning a menu for the restaurants or cafe it should be taken into consideration
that the menu is depend on the tastes and preferences of the customers. Further, it includes the
weddings and parties etc. should have specified menus who are attending those functions. The
food which is in the menu should include various categories that local people also take the
advantage of that food. Those peoples who visits that place for the first time may like or not the
food as they are not familiar to taste. In addition to this, the planning of the menu plays a
significant role in the process of food. In context to Pasco cafe it should be considered as to meet
the needs and wants of the customers which enhances the profitability level of the business. The
staff of the restaurants should be professional that involves their capacity level for doing work.
The quality of the food should be high which includes the standards of such restaurants or cafe.
For the increasing of their profitability level it should target more customers according to their
needs and wants (Jamei and et. al., 2017).
P6. Production of a menu
Menu is known to be a document which is vital for a restaurant or entities serving food
and beverages. It is for the customers to make them know the dished offered by them along with
the prices. Furthermore, management gets the assistance to decided what more items can be
included in the menu (Khalil and Elkhider, 2016). There should be improvements on continuous
basis for making a suitable menu. Such modification can be in the interval which can be fixed on
daily, weekly, monthly etc. Pasco Cafe is considering the plan to make modifications in order to
cater the needs of customers. A revised menu of this restaurant has been presented underneath:
Every day menu
Pasco Cafe
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Beverages:
 Cappuccino...........................................................................£6.75
 Cafe Latte.............................................................................£6.75
 Espresso................................................................................£6.95
 Hot Chocolate …......................................................…........£7.50
 Tea …...................................................................................£5.95
 Cafe frappé...........................................................................£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
 Veg Burger...........................................................................£15.95
Conference Menu
Pasco Cafe
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
 Selection of Sandwiches and open rolls, Park Pie, Assorted Quiches, Home-made
Sausage Rolls, selection of savouries........................................................................£6.00
Option B
 Basket of Plain Petit rolls, Carved Beef Platter, Selection of sandwich fillings,
Marinated Chicken Drumsticks, Slice of Finest Pork Pie, Assorted Canapes, Scotch egg,
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Fresh mixed leaf salad.............................................................................................£07.95
Option C
 Basket of Plain Petit rolls, Carved Beef Platter,Fresh mixed leaf salad, Slice of Finest
Pork Pie, Coleslaw Salad, Chinese Spare Ribs, Carved Gammon Platter, Selection of
Pickles & Savouries, Marinated Chicken Drumsticks.............................................£10.95
P7 Testing and Evaluation of the above Menu
Pasco cafe is developing its activities at wide range to expand its business. So,
Responsibilities will be more, customers expectations will be high, time will be crucial.
Improvement requires a broad glance of study, Pasco cafe should update its menu with advanced
level of tools and technologies. An Online system should be implemented by the restaurant and
cafe to store feedback and to get reviews from the customers which will help the business to
overcome with its weaker section (Qian and et. al., 2017). Digital platforms like you tube, e-
commerce websites, mobiles, web search engines etc. can be used to create awareness about the
cafe or product. A business is successful only when it maintain customer relationship
management. Testing and evaluation are the main activities of the business because operations
are to be revised and checked. Performance is than compared with previous result to present
achieved result. Hence, to increase the overall performance Pasco cafe should be more active and
dynamic.
CONCLUSION
From the above report, it has been concluded that restaurants operating should pay
attention to the requirements of target customers. Menu plays a great role in attracting people
which should be decided as per the suitability of the restaurant. Furthermore, different items
should be included in the menu for providing range of food items which the service users can
choose from. It is beneficial in retaining them for a long time. Also, costs and prices should be
monitored and controlled on a regular basis in order to maintain the same.
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REFERENCES
Books & Journals:
Ahn, Y. and et. al., 2018. Development of a Food Exchange Table and Food Pattern for
Nutritionally Balanced Menu Planning. Korean Journal of Community Nutrition. 23(5).
pp.411-423.
Clemensen, J. and et. al., 2017. Participatory design methods in telemedicine research. Journal of
Telemedicine and Telecare. 23(9). pp.780-785.
Hernández-Ocaña, B. and et. al., 2018. Bacterial foraging optimization algorithm for menu
planning. IEEE Access. 6. pp.8619-8629.
Ioppolo, G. and et. al., 2016. Sustainable local development and environmental governance: A
strategic planning experience. Sustainability. 8(2). p.180.
Jamei, E. and et. al., 2017. Investigating the role of virtual reality in planning for sustainable
smart cities. Sustainability. 9(11). p.2006.
Khalil, M. K. and Elkhider, I. A., 2016. Applying learning theories and instructional design
models for effective instruction. Advances in physiology education. 40(2). pp.147-156.
Qian, J. and et. al., 2017. The design and development of an omni-directional mobile robot
oriented to an intelligent manufacturing system. Sensors. 17(9). p.2073.
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