Menu Development, Planning and Design: OXO Tower Restaurant Analysis

This report comprehensively analyzes menu planning, design, and development, with a specific focus on the OXO Tower restaurant. It examines the principles of menu planning, emphasizing the importance of balanced, aesthetic, and diverse menus to attract a wide customer base. The report details the customer and business requirements necessary to increase profitability, including greeting services, positive ambiance, and market research. It also delves into menu costing and pricing considerations. Furthermore, the report presents a plan to improve the menu, incorporating elements such as legal requirements, menu improvement based on function, menu balance, and creativity. The report concludes with a discussion of menu testing and assessment methods, including key performance indicators, benchmarking, and feedback systems to ensure customer satisfaction and maximize profit margins. The analysis draws on various sources and provides actionable insights into effective menu strategies.

Menu Development, Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Examine principles of menu planning to meet need of customer and business for range of
various menus..................................................................................................................................3
P2 Determine customer & business requirements that needs to be satisfied to increase profits
for different menus.......................................................................................................................5
TASK 2............................................................................................................................................6
P3 Determine key considerations that taken into account while costing and pricing menus......6
(Covered in PPT).........................................................................................................................6
P4 Produce properly costed and priced menus to meet requirements of user..............................6
(Covered in PPT).........................................................................................................................6
TASK 3............................................................................................................................................6
P5 Produce realistic plan to improve menu that meets need of customer and business to
increase profit margin for organization........................................................................................6
P6 Produce menu that meets need of customer and business to maximize profit for chosen
organization..................................................................................................................................7
P7 Test and assess menu produced..............................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
While planning menu, it is necessary to consider different dishes as well as flavor which
is balanced with one another. They provide different types of dishes to its user in which they are
not restricted to particular food item. Thus, it is necessary to design menu in such a manner that
attract large number of customer and increase profit margin in future period of time. In this
assignment, the OXO Tower restaurant is taken into consideration. This restaurant focuses on
providing different kinds of services to its user in order to satisfy them. In this report, there are
different kinds and principles of menu planning are maintained in order to meet requirement of
user. In addition to this, their main focus is to satisfy need and want of customer by making
effective menu for increasing profit margin in future period of time (Andersen and Røe, 2017).
TASK 1
P1 Examine principles of menu planning to meet need of customer and business for range of
various menus
It is necessary to maintain good menu in order to attract large number of user towards
services provided by them. Therefore, the principle of menu planning involves balanced,
aesthetic, different varieties involved color, flavors, shape of food and many more that is going
to be mentioned below:
The balanced menu provides different kind of dishes involves vegetables, breads,
proteins and many more. Therefore, it is necessary to prepare item of food in different ways,
providing grilled and fried items to its guest during particular phase of time period. Therefore, it
is necessary for chosen restaurant to prepare effective menu that help in attracting large number
of user during particular phase of time period (Moore and Elliott, 2016).
Nutritional quality is considered as a value or worth of goods for consumer physical
growth, improvement and many more. It is necessary for restaurant to consider nutritional
quality in order to increase profit margin in future period of time.

Aesthetic is determined as providing food in discipline manner. This is determined as a
practice of providing food in an attractive appearance. Therefore, the aesthetic involve
appreciation related to beauty of item of food and it is necessary to provide aesthetic of item of
food that helps in achieving competitive advantage over rivalries at marketplace.
Texture of food is determined as a smooth and crunchy food provided to its user in order
to satisfy them. Thus, it is necessary for restaurant to consider this kind of texture in order to
provide food according to need and wants of customer.
Color of menu grab attention of individual person and they enjoy food in more
appropriate manner. And, it is necessary for restaurant to provide meal in different colors which
is red, green and many more that aids assistance in increasing experience level of user in the
market.
Flavor it is necessary for restaurant to provide taste, quality in foods such as sweet, fresh
fruits and many more. The focus is on preparing meal that is determined as a new experience of
its user in order to satisfy them (Baiomy, Jones and Goode, 2019).
Therefore, it is assess that there are different kinds of principles of menu planning that
helps in increasing profit margin of restaurant in future period of time. It aids assistance in
enhancing experience level of user in future period of time. In addition to this, there are different
kinds of menu which is maintained to satisfy need and wants of user that is going to be
mentioned below:
A La Carte menu is determined as a French menu in which price of food and ordered
list of items is given separately that helps in increasing experience level of user at marketplace. It
offer flexibility as well as offer to its user in order to satisfy them.
Price fixed menu is a menu in which fixed price of item of food is given. Price of menu
is also determined as a menu which is prepared on special occasion and they are adopted only for
purpose of a special occasion like Thanksgiving, Christmas and many more.
Beverage menu if the restaurant provides multiple beers like Cocktail, juice, soda then
they separate them in different menu of beverages. If they offer different beverages or drinks to

its customers then they maintained beverage menu for attracting large number of customer at
marketplace (Nosoohi and Nookabadi, 2019).
P2 Determine customer & business requirements that needs to be satisfied to increase profits for
different menus
There are different services provided to customer as well as business that aid assistance in
enhancing profit margin in future period of time. Thus, the requirement of user and business is
going to be mentioned below:
Customer requirement
Greeting services
It is necessary to provide greeting services to its user for satisfying their needs and wants
to during particular phase of time period. It is necessary for restaurant to greet its user for
increasing their experience level in future period of time (Huang, Lin and Lu, 2018).
Environment
Herein, the restaurant offer positive ambience to its user for increasing profit margin in
future period of time. Therefore, the main purpose is to provide interior or food in such a manner
that help in increasing satisfaction of user for services provided by chosen restaurant.
Trends in context of chosen restaurant, it is important to organize market research for
improving menu as per need and want of customer that help in attracting more and more people
(Ottrey and Porter, 2016).
Business requirements
Conducting training
The restaurant focuses on conducting training session for its employees so that they
provide effective services to its user according to their need. Thus, the chosen restaurant focuses
on organizing training for satisfying need and want of user. In addition to this, training aids
assistance in providing effective services to its customer for satisfying them.
Market research

The restaurant also focuses on conducting appropriate research in order to analyze policy
which is adopted by its competitive firm. It helps in maintaining policy in such a manner that
helps in increasing profit margin and sales of company in future period of time.
Meeting current law the chosen restaurant should determine needed legislation that are
determined with safety related to food and its user that is helpful in enhancing reputation and
sales in future period of time.
TASK 2
P3 Determine key considerations that taken into account while costing and pricing menus
(Covered in PPT)
P4 Produce properly costed and priced menus to meet requirements of user
(Covered in PPT)
TASK 3
P5 Produce realistic plan to improve menu that meets need of customer and business to increase
profit margin for organization
Everyday Menu:
OXO TOWER Restaurant
Food Menu
Chicken wings £10.95
Hand burger £11.95
Salad with cheese £06.95
Sushi £10.95

Crisps £14.95
Beverages Menu
 Cappuccino
 Cafe Latte
 Espresso
 Hot Chocolate
 Tea
 Cafe frappé
 Cold Coffee
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£6.95
P6 Produce menu that meets need of customer and business to maximize profit for chosen
organization
For developing and improving menu, the chosen cafe required determining elements that
is helpful in satisfying requirement and wants of user & it is useful in enhancing profit margin in
future period of time. In this process, there are different kinds of element that must be considered
by a respective cafe or restaurant that is going to be mentioned below:
Legal requirement in this process, every restaurant required to execute operations and
activities of business organization as per legal need. In context of chosen restaurant, they
determine every activity and functions as well as legal regulation that are concerned with safety
related to food that helps in ensure about safety of subordinate & its user.
Menu improvement as per different kind of function: Every restaurant required to
improve different menus by assessing function as it is useful in improving as well as maintaining
customer base. In context of chosen restaurant, they required to improve different kind of menus
like normal day, wedding menu, festival menu as well as many more (Tersteeg and Pinkster,
2016).

Menu balance & creativity this element is important to improve menu as it is used in
development new menu in more attractive manner that help in attracting large number of user
and offer delicious dish to them according to their need. In context of chosen restaurant, they are
different method such as attractive images related to drink as well as food and adoption of
charismatic font helps in increasing customer experience in future period of time. As it is used in
increasing sales and profit margin that help in fulfilling base of customer and organization.
P7 Test and assess menu produced
In order to develop menu, it is important to assess appropriateness bring in specific
restaurant. There are different kinds of method determined by restaurant to make appropriate
improvement in menu that is going to be mentioned below:
Key performance indicator this tool is important in assessing performance of restaurant
during particular phase of time period. In context of chosen restaurant, they adopt KPI for
increasing understanding in respect of sales that is enhanced by innovative menu and due to this
process; the restaurant easily accomplished their target as well as objective of company and
enhances sales.
Benchmarking as per this method, the chosen café or restaurant required to set proper
standard that they need to fulfill in proper manner during given period of time. It is useful in
estimating profit earnings ratio as well as sales achieved from innovative menu during the period
of time. In addition to this, it is a process that is useful in maintaining standard to accomplish it
in a given time period.
System for collecting, recording and assessing feedback feedback system is
determined as an appropriate to gather information that is related to customer and involve their
liking as well as differences. Therefore, the restaurant focus on taking feedback related to menu
& then they focus on getting innovative ideas that is related to menu to satisfy need and want of
user.
Updates menu as per customer feedback the primal reason of collecting feedback and
reviews from customer and improvement in menu helps in providing services to its customer
according to their need for satisfying them. In context of chosen restaurant, they focus on taking

feedback of user and make appropriate changes and provided goods and services that are needed
by guest (VanTassel-Baska and Baska, 2019).
CONCLUSION
On the basis of above given report, it is assess that while planning menu, it is necessary
to consider different dishes as well as flavor which is balanced with one another. They provide
different types of dishes to its user in which they are not restricted to particular food item. Thus,
it is necessary to design menu in such a manner that attract large number of customer and
increase profit margin in future period of time. In this report, there are different kinds and
principles of menu planning are maintained in order to meet requirement of user. In addition to
this, their main focus is to satisfy need and want of customer by making effective menu for
increasing profit margin in future period of time.

REFERENCES
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Ottrey, E. and Porter, J., 2016. Hospital menu interventions: a systematic review of
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