Detailed Report on Menu Development, Planning, and Design (Unit 21)

This report delves into the critical aspects of menu development, planning, and design, essential for the success of cafes and hotels. It begins with an introduction highlighting the significance of attractive and effective menus in attracting consumers and expanding the customer base. The report provides a comparative overview of different menu types, including Ala carte, Table D’ hote, and Du Jour menus, along with the core principles of menu planning, such as considering the socio-cultural background and nutritional value of food. It analyzes how consumer and business requirements influence menu design, emphasizing the impact of consumer preferences, target market considerations, supply chain, legislation, health, and safety measures. The report concludes with recommendations for incorporating menu engineering, focusing on quality, marketing, and cost. A detailed menu plan, incorporating current market trends, menu pricing, and evaluation methods like benchmarking and key performance indicators (KPIs), is also included. The report also contains a PPT on Task B.

UNIT 21- MENU
DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................3
Comparative overview of different menu and principles of menu planning..........................3
Analysis of different menu to explore consumer and business requirement are met.............4
Impact of customer and business requirement impact planning for menu.............................4
Conclusion and recommendation...........................................................................................5
Detailed plan supported by success measures........................................................................5
TASK B...........................................................................................................................................6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
For the effective working of a cafe or hotel it is very necessary for the company to have
effective and attractive menu. This is necessary because of reason that this will attract more of
the consumers and thus, increases the consumer base of company (Lai and et.al., 2019). Thus,
the present report will discuss about different types of menu and principles of menu planning and
design. Further it will discuss impact of consumer and business requirement over planning and
designing of menu. Also, a detailed plan for menu will be made including some criteria for
measuring success of menu.
TASK A
Comparative overview of different menu and principles of menu planning
Menu planning and design is defined as the process through which the cafe or restaurant
decides for their dishes and food which they are going to provide to their consumers. There are
many different ways in which menu can be designed and made like Ala carte menu, Table D’
hote menu and Du Jour menu (Nemeschansky, von der Heidt and Kim, 2019). In comparison it is
seen that a La Carte menu is the one which list the prices of each item in menu separately. Here
the consumer will have flexibility of choosing the food product on their own and will pay for it
separately. On the other side Table D’hote menu is the one where multi- course meal is offered
to its customers with limited choice and is charged as a fixed total price and is also known as
Prix Fixe menu. In contrast to this, Du Jour menu is the one which offers flexibility for small
restaurants in customizing every day menu. These are generally written over chalkboards or
digitally displayed.
The major principle of menu planning is socio- cultural background of the area wherein
the restaurant is located. This is a major principle because if cultural background will be ignored
then people of that area will not like the menu and will not go to place.
Another major principle to be considered at time of menu planning or design is
nutritional value of food products. This is a major consideration because of the fact that if food
will not give enough nutrition then the customers will not like the food and will not go for any of
the menu whether by it a La Carte, Du Jour or any other (Marty, Jones and Robinson, 2020).

Analysis of different menu to explore consumer and business requirement are met
For the different types of menu there re basically different requirement of consumer and business
as well. Like for instance, for La Carte menu the requirement of consumer are high because this
is an expensive menu so all people cannot afford it. In the same manner this is profitable for the
hotel as this includes highly priced dishes. In the Du Jour menu is a type of menu which created
specially for some days only. With the help of this menu the special requirement of the
consumers are met. Also, for the business the Du jour menu is very beneficial as this will
increase the income for special events and festivals. In the other menu Table D' hote menu the
consumer requirement are met with help of providing a special menu with a fixed price and this
is very nominal and not very high. With this menu the business requirement is also met as the
hotel is able to earn good amount of money.
Impact of customer and business requirement impact planning for menu
The requirements of both consumers and business impact the designing and planning of
menu to a great extent. This is majorly because of the fact that these are the main stakeholder for
which menu is being designed so it is necessary to take care of requirement of both these
stakeholders (Jawabreh and et.al., 2018).
Customer requirement- Consumers are the one who come and consumes the food and
beverages provided by café. The major requirement which impact planning of menu is trends of
consumers within the current market dynamics. This need to take into great consideration as if
this is not considered then consumers will not like services of restaurant (Muc and et.al., 2019).
This is because of menu will not be in accordance with consumer preferences and taste then they
will not consume it and this will result in loss for restaurant. Also, target market of restaurant
impacts the menu planning as if menu will not be in accordance to requirement of target market
then it will be a failure.
Business requirement- This also impacts the working on making and planning for menu
for restaurant as if this will not be in accordance with the requirement of restaurant then it will be
a waste of time (Theis and Adams, 2019). The first is the supply of material and this impact the
menu planning because of the reason that if the raw material for the food product which
restaurant is planning to add in menu is not easily available then this will have a high impact
over menu. It is so because if raw material will not be available then how the dish will be
prepared.

Another requirement of business is to meet all the legislation and health and safety
measures relating to menu decided by restaurant. This is necessary because if these are not
considered at time of menu planning then this will not be a profitable choice for business. It is
majorly because of the fact that if safety and quality of food is not maintained then consumers
will not like it and hence, profitability of restaurant will decrease.
Conclusion and recommendation
In the end it can be concluded that while designing menu it is very necessary for
restaurant to take into consideration all principles of effective menu planning and designing.
Along with this different requirement of consumer and business which impact the business were
highlighted like taste and preference of consumers, profits of business, laws applicable on
business, health and safety and hygiene factors (Tom and Annaraud, 2017).
It is recommended to restaurant that they must take into consideration menu engineering
which is a study of profitability and popularity of menu item and how they are placed in menu in
accordance to its usage and profitability (Kalenjuk and et.al., 2016).
Another recommendation is to focus on quality, marketing and cost of adding the dishes
in menu of restaurant. This is because if these three will be ignored then the restaurant will not
be able to meet its objective of earning profits.
Detailed plan supported by success measures
Consideration for developing menu
The current market preference of consumers is towards more of healthy and organic food
which are having high nutritional values attached. Also, current trend is going of vegan food and
eatable products which needs to take into consideration at time of planning menu. Also, in
current there is a new trend of organizing food in accordance to the festival going on currently or
wedding seasons and also includes fine dining at time of designing menu for the restaurant.
Moreover, restaurant must take into consideration the quality aspect of food and the quality of
product must be excellent as consumers prefer high quality food irrespective of prices of food.
Also, it is advantageous for restaurant to go for local and seasonal food in its menu because this
will attract more consumers (Rose and et.al., 2019). In order to make the menu attractive it is
necessary that restaurant takes into consideration all legislation and need to balance between
creativity and good imagination and also use the technique of menu engineering.

Menu Price
Starter
Roasted carrot n coriander soup £5
Tomato consommé £6
Organic sprout salad £5.5
Corn- sun blushed tomato salad £6
Beverages
Fresh fruit juice £15
Espresso coffee £20
Milk shakes £16
Main course
Pepper potatoes £8
Tortilla Espanola £9.5
Chickpea burger £10
Olivas Rellenas £11
Desserts
Cheesecake £15
Pumpkin spice roll £14
Fresh seasonal fruit £20
Evaluating menu
Just making the menu as per latest trends and requirements of consumers and business is
not enough. It is also necessary for restaurant to make sure that this menu is doing its work as it
is expected to do. For this the major step taken to evaluate the success of menu is use of
benchmarking. Under this technique the menu is compared with that of the competition and if
our menu is better than it means that restaurant is successful in its operations. Another criterion
of measuring success is taking feedback directly from consumers (Baiomy, Jones and Goode,
2019). This will assist restaurant in knowing directly from consumers that whether they like the
menu of restaurant or not. If they do not like then suggestion can be directly taken from the
consumers. another technique is use of KPI that is key performance indicator. This is a method
which restaurant uses in order to evaluate success of company by meeting its objectives. Under

this some base is taken and success is measured against that base. For instance, profit, sales,
customer base and another related basis.
TASK B
Enclosed in PPT
CONCLUSION
From the above discussion it is summarised that menu planning is very effective in
success of restaurant. This is because if the menu will be interesting then only this will attract
more of the consumers. The current report stated that menu planning principles need to be
considered by restaurant like socio- cultural background and taste of consumers. Also, it
highlighted requirement of consumer and business-like preferences of consumers, profit margin
of business, compliance with all legislation.

REFERENCES
Books and Journals
Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Hillier-Brown, F. and et.al., 2019. Feasibility and acceptability of a Takeaway Masterclass aimed
at encouraging healthier cooking practices and menu options in takeaway food
outlets. Public health nutrition. 22(12). pp.2268-2278.
Jawabreh, O. and et.al., 2018. The impact of menus on the customer satisfaction in restaurants
classified in Aqaba special economic zone authority (ASEZA). Journal of Tourism,
Hospitality and Sports. 33. pp.29-39.
Jeong, E. and et.al., 2019. A scale for restaurant customers’ healthy menu choices: individual and
environmental factors. International Journal of Contemporary Hospitality Management.
Kalenjuk, B. and et.al., 2016. Offer structure and design of the menu in hospitality industry.
In Faculty of Tourism and Hospitality Management in Opatija. Biennial International
Congress. Tourism & Hospitality Industry. (p. 131). University of Rijeka, Faculty of
Tourism & Hospitality Management.
Lai, H. B. J. and et.al., 2019. Can restaurant revenue management work with menu
analysis?. Journal of Revenue and Pricing Management. 18(3). pp.204-212.
Marty, L., Jones, A. and Robinson, E., 2020. Socioeconomic position and the impact of
increasing availability of lower energy meals vs. menu energy labelling on food choice:
two randomized controlled trials in a virtual fast-food restaurant. International Journal of
Behavioral Nutrition and Physical Activity. 17(1). p.10.
Muc, M. and et.al., 2019. A bit or a lot on the side? Observational study of the energy content of
starters, sides and desserts in major UK restaurant chains. BMJ open. 9(10). p.e029679.
Nemeschansky, B., von der Heidt, T. and Kim, P. B., 2019. Customer-driven menu analysis
(CDMA): Capturing customer voice in menu management. International Journal of
Hospitality Management. p.102417.
Rose, K. and et.al., 2019. School food provision in England: A historical journey. Nutrition
Bulletin. 44(3). pp.283-291.
Seyitoğlu, F., 2016. A Conceptual Study on Menu Planning and The Selection of Menu
Items. Publication name. p.183.
Theis, D. R. and Adams, J., 2019. Differences in energy and nutritional content of menu items
served by popular UK chain restaurants with versus without voluntary menu labelling: A
cross-sectional study. PloS one. 14(10).
Tom, M. and Annaraud, K., 2017, July. A fuzzy multi-criteria decision making model for menu
engineering. In 2017 IEEE International Conference on Fuzzy Systems (FUZZ-
IEEE) (pp. 1-6). IEEE.