Business Report: Menu Development, Planning, and Design for Pasco Cafe

This report provides a comprehensive analysis of menu development, planning, and design, focusing on the case of Pasco Cafe. It begins with an introduction to menu planning principles, including the importance of clear dish descriptions, attractive presentation, and the strategic placement of signature dishes. The report then delves into customer and business requirements, emphasizing the need for a variety of menu items, a pleasant atmosphere, skilled staff, and an understanding of customer preferences. A significant portion of the report is dedicated to producing costed and priced menus, with a detailed table illustrating menu items, costs, and profit margins. The report also outlines a realistic plan for menu development, including concept development, vendor selection, item costing, and testing. Finally, it discusses the importance of testing and evaluating the menu through customer feedback and the use of key performance indicators (KPIs). The conclusion reiterates the significance of careful menu planning to meet customer needs and maximize profits.

Menu Development,
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
P1. Principles of menu planning and design to meet customer and business requirements...3
P2. Customer and business requirements to be fulfilled to increase profits for menus..........4
P4. Produce costed and priced menus to meet a range of customer requirements.................5
P5. Realistic plan to develop a menu meeting requirements of customers............................6
P7. Testing and evaluating the produced menu......................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu designing can be referred to as the process which is undertaken by food and beverage
outlets to prepare a list of items available for the customers in the form of an attractive menu.
Menu planning is a crucial task for any food and beverages as this lays down the growth
prospects for a corporation (Jridi, Jerbi and Kamoun, 2018). The report covers the menu
designing as well as planning done by Pasco cafe which is a reputed cafe situated in busy
surroundings near the railway stations and commercial area.
P1. Principles of menu planning and design to meet customer and business requirements
Principles of menu planning:
The principles of menu planning bear into mind the elements like varieties, balance,
colours, flavour, shapes, food size, nutrition content, quality and more such aspects. In this
relation, menu is acknowledged to be that medium by way of which a food and beverage outlet
intends to set communication with its customer base (Gregoire, 2016). In this relation, some of
the principles of menu planning which need to be borne in mind by Pasco Cafe are given
underneath:-
 At the time of development of a menu, dishes must be clearly explained so that they can
be comprehended by the customers easily. The aspects such as ingredients as well as
price must be clearly specified in the menu.
 Desserts within the menu should be separately presented in the manner that can captivate
the customers’ attention towards them.
 When a menu is lucratively planned and designed, it is able to capture the attention of
people towards it and customers are not able to resist themselves from tasting such items.
 The star dish of the outlet needs to be present on the opening page of the menu so that
customers can have a look at it and order it in the very first stance.
Types of menu: À la carte:
This is a kind of menu wherein each and every dish is priced in a distinct manner. In case of
certain dishes, waiting time needs to be allotted while others are ready to serve.
 Table d'hôte:

This is a French word that implies the table of the host. This is a type of menu wherein fixed
numbers of courses are present that generally do not get changed on a regular base. Further, this
menu presents less number of choices to customers within each of the courses. The price of this
menu is usually fixed.
Menu planning constraints:
A number of constraints tend to affect the menu planning and designing procedure of
food and beverages outlets like Pasco Cafe. These aspects include lack of skilled staff, non
availability of main ingredient(s), seasonal items, quality of food, preferences of target audience
etc.
P2. Customer and business requirements to be fulfilled to increase profits for menus
Requirements of Customers
Greetings and scenario:
The basic requirement of a customer while visiting a cafe is that they should be greeted well by
the attendant. Further, their desire is to have access to a pleasant atmosphere whereby they can
savour their favourite dishes (Seyitoglu, 2017). With respect to this, Pasco Cafe has developed a
soothing environment for the customers and the staff gel with customers easily.
Variety of items:
Another crucial requirement of customers in relation a menu is the availability of wide array of
choices for them. This taps the purchase behaviour of customers and appeal to them in an
effective manner. In this relation, Pasco Cafe has included enough alternatives within the menu
so that customers can try any other dish if one is less preferred by them.
Requirements of Business
Skilled staff:
Every food and beverage outlet requires the availability of a skilled and talented staff which can
attend to the immediate needs and requirements of customers and fulfil their wants satisfactorily.
In this relation, Pasco Cafe arranges training session through which it provides knowledge to
workforce about the emerging and new customer demands.
Knowledge of customer tastes and preferences:

Another requirement of business in relation to maximisation of profits for menu is the
comprehensibility of latest demands and wants of customers at market place. For this purpose,
Pasco Cafe carries out market research at regular intervals of time (Linassi, Alberton and
Marinho, 2016). This equips them with the knowledge about customer preferences.
P4. Produce costed and priced menus to meet a range of customer requirements
A B C D E F G H I J
Menu Item Total
Sold
Menu
Price
Porti
on
Cost
Food
Cost
%
Portion
C.M.[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Ham
Sandwich
12 £10.9
5
£2.75 25 £8.20 £131.4
0
£33 £98.40 24
Tuna
Sandwich
8 £11.9
5
£4.25 36 £7.70 £95.60 £34 £61.60 15
Salad 10 £6.95 £3.75 31 £8.20 £69.5 £21.5 £48 20
Cheese
Sandwich
5 £10.9
5
£3.50 32 £7.45 £54.75 £17.5 £37.25 9
Crisps 4 £14.9
5
£5.25 35 £9.70 £59.80 £21 £38.80 9
Veg.
Lasagne
6 £12.9
5
£4.00 31 £8.95 £77.70 £24 £53.70 13
Non veg.
Lasagne
Veg Burger 5 £15.9
5
£7.25 45 £8.70 £79.75 £36.2
5
£43.50 10
Totals 50 £568.5 £151 £337.75
Item Tot
al
Sol
Menu
Price
Porti
on
Food
Cost%
Porti
on
Total
Food
Total
Food
Total
C.M.
CM
%

d Cost C.M. Sales Cost
Cappuccino 31 £6.75 £1.93 28.59 £4.82 £59.83 £209.25 £149.42 4.63
Cafe Latte 211 £6.75 £1.72 25.48 £5.03 £362.92 £1,424.2
5
£1,061.3
3
31.5
Espresso 71 £6.95 £1.53 22.01 £5.43 £108.63 £493.45 £384.82 10.6
Hot
Chocolate
19 £7.50 £2.23 29.73 £5.27 £42.37 £142.50 £100.13 2.84
Tea 78 £5.95 £1.55 26.05 £4.40 £120.90 £464.10 £343.2 11.6
Cafe frappé 129 £6.45 £1.68 26.05 £4.77 £216.72 £832.05 £615.33 19.2
Cold
Coffee
130 £6.95 £1.76 25.32 £5.19 £228.80 £903.50 £674.7 19.4
Total 669 ACM £4.98 £1,140.7
0
£4,469.1
0
£3,328.9
3
100
P5. Realistic plan to develop a menu meeting requirements of customers
A realistic plan needs to be taken into consideration in order to develop a menu which can
appeal to the customers and fulfil their demands. The elements of such plan factors are discussed
beneath in context of Pasco Cafe:-
 Development of Menu Concept: Hereby, Pasco Cafe develops a flavour profile with
supportive aspects like texture, colours etc. that can deliver the promise made by the cafe
to the customers.
 Selection of vendors: The next stage in menu development is selection of the vendors
who can provide the entity with quality ingredients at reasonable prices.
 Costing of menu items: The next phase marks the undertaking of decision by Pasco Cafe
regarding the pricing of items of menu while bearing in mind the cost of ingredients
procured from selected vendors.
 Running a test kitchen: Hereby, the flavours are tested by Pasco Cafe in order to
identify if the menu items are able to meet the needs and demands of customers at market
place.

P7. Testing and evaluating the produced menu
It is important for a food and beverage outlet to test and evaluate the menu designed by them in
order to identify if there is a scope for improvement within the same (SARIOĞLAN, 2016). In
this relation, Pasco Cafe can make use of the below discussed two techniques for testing and
evaluation of produced menu.
Taking customer feedbacks:
By taking feedbacks from customers, an outlet is able to gain knowledge of the response
of people towards the menu produced by it. This will help Pasco Cafe in identifying if the needs
and wants of customers are satisfied by its menu. For this purpose, questionnaires and surveys
are used by organisations.
KPI:
This is a technique that is used by organisations to gain knowledge of the performance of
menu. This technique provides assistance in comprehending the revenues as well as profits
generated by it as a result of introduction of new menu of Pasco Cafe in market.

CONCLUSION
As per above report, it can be said that development, planning and design of menu need
to be carefully done by a food and beverage outlet while taking into account the needs and wants
of customers. Further, it is acknowledged that customers require soothing environment and wide
array of choices. Along with this, it has been recognised that KPI along with customer feedback
provide assistance in evaluation of company’s menu.

REFERENCES
Books and Journals
Hernández-Ocaña, B., Chávez-Bosquez, O., Hernández-Torruco, J., Canul-Reich, J. and Pozos-
Parra, P., 2018. Bacterial foraging optimization algorithm for menu planning. IEEE
Access, 6, pp.8619-8629.
O'Neill, L.M., Dwyer, J.T., Bailey, R.L., Reidy, K.C. and Saavedra, J.M., 2020. Harmonizing
Micronutrient Intake Reference Ranges for Dietary Guidance and Menu Planning in
Complementary Feeding. Current Developments in Nutrition, 4(3), p.nzaa017.
Ahn, Y., Yeo, I., Lee, S. and Nam, K., 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.
Jridi, I., Jerbi, B. and Kamoun, H., 2018. Menu Planning with a Dynamic Goal Programming
Approach. Multiple Criteria Decision Making, 13, pp.74-87.
SARIOĞLAN, M., 2016. DETERMINATION OF THE INFLUENCING FACTORS TO MENU
PLANNING IN BIG SIZED FOOD&BEVERAGE FIRMS (SAMPLE OF
TURKEY). Bitlis Eren Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 5(1).
Gregoire, M., 2016. Foodservice organizations: A managerial and systems approach. Pearson.
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal.
Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering and activity-based
costing. International Journal of Contemporary Hospitality Management.
Leib, T., Reynolds, D., Taylor, J. and Baker, W., 2018. Web-based menu design: A conjoint
value analysis. International Journal of Hospitality & Tourism Administration, 19(4),
pp.361-373.