Menu Development, Planning and Design for The Woodspeen Restaurant

This report provides a comprehensive analysis of menu development, planning, and design, focusing on the principles, customer, and business requirements for a restaurant, specifically using 'The Woodspeen' as a case study. It examines various menu types, including static, cyclic, and A La Carte menus, while also considering constraints such as staff skills, ingredient availability, and target market. The report delves into the importance of balancing flavors, emphasizing variety, using color effectively, and creating visually appealing dishes. Furthermore, it details how to determine customer needs, such as current trends, tastes, and preferences, as well as business requirements, like experienced staff, equipment availability, and adherence to legislation. The report culminates in a realistic menu development plan, including concept development, ingredient selection, supply chain choices, and menu item costing, all aimed at maximizing profitability and customer satisfaction.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK1.............................................................................................................................................1
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus..........................................................................1
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus.....................................................................................3
TASK 2............................................................................................................................................5
Covered in PPT.......................................................................................................................5
TASK 3............................................................................................................................................5
P5 Produce a realistic plan to develop a menu which meets customer and business
requirements to maximise profitability for a chosen organisation.........................................5
P6 Produce a menu which meets customer and business requirements to maximise
profitability for a chosen organisation....................................................................................6
P7 Test and evaluate the menu produced...............................................................................7
CONCLUSION................................................................................................................................8
References:.......................................................................................................................................9

INTRODUCTION
Menu exhibits the list of food, salad, appetizers, beverages, deserts etc. including these
prices, ingredients used and sometimes pictures of dish, either physical in print form or on
electronic devices. Menu planning is the systematic process to where the types of food, drinks,
their prices, colour, target market and other factors are considered to design the exclusive menu
for the obtaining the aims of restaurant (Menal-Puey, Martínez-Biarge, and Marques-Lopes,
2019). In the report principles of the menu planning and their constraints are described. The
different types of menus are also discussed in the report. Report is in context of menu planning
of 'The Woodspeen', it is the fine dine restaurant with the bar located at West Berkshire
countryside in England. The Woodspeen is a Michelin star restaurant set up in traditional old
farmhouse. The report also outlines the business and customer requirements for the menu
planning and how the pricing and costing of menu is fixed to fulfil these requirements. Factors
considered during pricing of menu are also described in the framework. Budget of the menu and
the menu of organisation to gain profitability is discussed. Developed menu is evaluated in the
report.
TASK1
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus
Principles of menu planning
Menu planning is the careful process for the restaurants successfulness and profitability
(Bacon and Krpan, 2018). The menu planning includes some standards to be followed by the
planner or the owner of the restaurant. The basic five principals are: Struggle for balance: Balance in menu is important in regards of nutrients and flavours.
Menu planning should consider the equivalent balance of all nutrients like proteins,
calcium, vitamins, carbohydrates, etc. in the dishes and also contain all the flavours like
spicy, sweet, sour and mix of all for the customer’s satisfaction (Nguyen, 2019). Emphasize on variety: Menu should have several variety and choices for the customers
to explore the menu. Variety does not mean the nutrients only but also the various options
in food, beverages, deserts and option in there serving format.
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 Add contrast: Menu must be contrast and textured as per the different customers
(Filimonau and et. al., 2020). Menu for breakfast, lunch, dinner or brunch should be
contrasting and well balanced with the timing of the meal. Think about colour: colour is a dominating factor in the planning of menu. The menu
and dishes in the menu both should contain at least two different colours. Colours in the
menu not only attract the customers but add textures to the dishes.
 Consider eye appealing: Food, beverages and desserts of the menu should be inviting
and attractive to consumers. The presentation of the food is most important as it is said
that people eat with the eyes first. The shape, size, colour, method influence the decision
of the customers.
Types of Menus Static menu: A most common and widely used menu which are mainly larger in size
(Papa Georgiou and et. al., 2020). This menu doesn't change on consistently over a period
of time. This menu is customer friendly because provide options, easy to navigate and
consistent. These menus are mostly in printable and laminated format as used by casual
restaurants. Cyclic menu: The cyclic menu is planned in a such format that items in this menu are
repeated after the particular cycle whether a week or month. The menu consists of limited
items and have a segregate customer base to serve for example, canteen, hospitals,
college mess etc. Cyclic menu is easy to compile and change according to the availability
of resources, changing seasons or customer demands.
 A La Carte menu: A La Carte menu is really a complex and expensive menu among the
other types of menus as the menu has different prices for the specified ingredients.
Customers can pick item of their choices and combine them in way they want making it
customizable. This choices of menu are totally dependent on the taste and flavours of the
customers. It is mainly used in high class restaurant with skilled chefs and unique eaters
(Prabhu, 2020).
Menu Planning Constraints
Menu planning is the complex process designed and developed by following the
constraints of the restaurant. Skills of the staff is one among important factor to be recognized
before the menu planning as this will decide the size and scope of the menu (Sufahani and Tee,
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2021). Availability of ingredients and equipment is another constraint that helps in the planning
and developing of menu as restaurants should be able to serve what are mentioning in the menu.
The another constraint is target market where food, beverage and other appetizers and their
prices in the menu should be decided according the customers taste, flavour and spending ability.
Seasonality of business, quality, infrastructure etc. are the other constraints that a menu planning
should consider for the best menu for the restaurant.
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus
Menu planning is a complicated process but can be successful if foremost customer
requirements are kept in mind (Ichraf, Soulef, and Hichem, 2020). Current trends of the market
and customers influence the menu and choices of customers. Customer's lifestyle and ethics
change over time with add preferences for example, vegan, organic, vegetarianism, alcohol free
etc.
Customer's Requirements Current customer's trends: Food and beverage industry in UK is fast paced industry
changing rapidly in trends and innovation. Lifestyle and food habits of the customers are
changing so are their choices thereby resulting in changing the menus with the trend. The
new trend can expand or shrink the menu of the Woodspeen to meet customer
requirements. For example, current trend like veganism among the people of UK to avoid
harmfulness of meat or diary product has shift the menu of Woodspeen more into
vegetarian and organic products like vegetables and fruits. A menu must be updated with
the latest trends of customers to maximize the profit. Customer's taste and preferences: Customers taste and preferences are essential to be
considered in menu planning as recipes and their ingredients are selected on the basis of
flavours customers like. Preferences of customers have changed so quickly such as quest
are preferring low fast tasty food, alcohol free food and beverages etc. (Nosoohi and
Nookabadi, 2019). Customers preference to eat seasonal ingredients because of their raw
and fresh taste and smell has been considered in the seasonal menu of Woodspeen to
fulfil the customers’ requirements to maximise the profit of the organisation. Customer's needs: The customer's needs are segregated in four parts price, quality,
choice and convenience. Price is charge of the item in menu customer wants fair price of
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the service which meet the flavours (Nguyen, 2019). Quality is the another requirement
that includes nutrients, healthy and safe food and drinks. Quality of food defined by the
price of the food and customers expects good quality for which they are paying. Choice is
important requirement, the menu should contain variety of supplements to be offered to
customers as customers have different moods and desire while buying them. Last is
convenience is now days very important due to the busy schedule of the customers they
want hassle free and quick offerings.
Business Requirements Experienced staff: Every business requires the skilled and experienced staff to run their
business operations. Woodspeen menu planning and development is only possible if
business requirement of experienced staff is fulfilled. Woodspeen require the efficient
chef, cooks, and other staff to serve the food and beverages to the customers with proper
plating and new techniques for which training is necessary in the firm. With menu
planning new equipment come into existence which requires the skilled staff updated
with new trends and innovations (Searchinger and et.al 2019). Availability of equipment and facilities: This is the basic and mandatory requirement of
the business to develop new menu, new innovations and meet customer’s requirement as
per the trend. Food industry is adapting latest technological equipment, modern kitchens,
glasswares, different style utensils to grow the business and innovate the food and
beverages with new innovative techniques. Woodspeen requirements to grow the
seasonal ingredients in their own garden, seasonal dishes, cookery school equipments
with modern trends are required to be considered in menu planning and should meet this
requirement to gain competitive advantage and profitability. Current legislation: menu planning must include all the dietary considerations and
health, safety and hygiene requirements as per the general food laws (Menal-Puey and et.
al 2019). The Woodspeen should follow the Food Safety Act 1990, this provides the
food legislation framework of Britain and creates offences against the safety and quality.
Menu should also mention the ingredients of the dishes as a health and dietary concern
due to allergens, diabetic diets, and gluten free diets.
 Quality and consistency of product: Consistency of supply of ingredients, customers are
must to grow and maintain the taste and quality of service they are providing in the menu
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of Woodspeen. Quality is what a business always need and maintain for their customers
satisfaction and long term growth (Papageorgiou and et. al., 2020).
TASK 2
Covered in PPT
TASK 3
P5 Produce a realistic plan to develop a menu which meets customer and business requirements
to maximise profitability for a chosen organisation
A menu of the 'The woodspeen' is the overall customer experience and satisfaction
including that also exhibit emotions and values the organisation is serving to the guest. To
develop the memorable and creative menu the realistic planning is necessary while considering
all the requirements of customer and guest to maximize the earning of the 'The Woodspeen'.
The realistic development plan of the menu of 'The Woodspeen' is as follows: Develop the menu concept: The first step is to think and decide what type of menu The
Woodspeen adopts as per the location, ingredients used, chef interest and customers
demand. Woodspeen concept of menu will showcase the seasonal menu as the dishes will
be cooked with natural and raw ingredients of their garden with fresh flavours and chef's
inspiration at that moment. Collect the list of core ingredients: Menu plan development includes to list out all the
available ingredients that a Woodspeen contains in order to add the dishes and their
ingredients in menu. This stage also considers the taste and flavours of the customers
regarding food and beverage and also to reduce the cost of ingredients for the business
profit requirements. Select the supply chain: After deciding the concept and ingredients of the menu
Woodspeen will look at the supply channels for the availability of the item. Woodspeen
has owns the private garden where fresh and local ingredients are grown as the restaurant
serves seasonal and fresh local food. For wine and other beverages local suppliers are
searched and booked for the menu. Cost out the menu items: Based on the above discussed factors for costing and pricing
the Woodspeen will decide the cost and price of the items in menu according to the target
customers and the economy of the local. The price of the menu of Woodspeen should b
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enough to earn the margin profit to maximize the revenue of the organisation and satisfy
the customers with the price they are paying in return of food. Visualize the plating and presentation: This step is necessary in menu plan development
as the food, beverages, brunch, wines, snacks and dessert served by the Woodspeen
should be first appealing to customer eyes. Therefore, presentation with proper glass,
plates, spoons, fork and other items is crucial as guest is looking for attractiveness and
flavour equally.
 Run a test Kitchen: Menu is developed with all the concept, ingredients, pricing, and
plating but the it doesn't end here testing of the dishes in the kitchen of Woodspeen is
necessary to check flavours, input of ingredients as per price and cost and timing to
prepare the food and the attractiveness to meet the business and customer requirements.
P6 Produce a menu which meets customer and business requirements to maximise profitability
for a chosen organisation
Seasonal Menu:
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The Woodspeen
Food Menu
Spring menu
 Wild garlic soup, bacon and olive oil Bubble and squeak, asparagus
Summer menu Strawberry Pavlova
Winter menu
 Yule log
 Cranberry, apricot and sage stuffing
 Festive Black pudding in blankets
 Scotch egg and brown sauce
£10.95
£11.95
£06.95
£10.95
£14.95
£12.95
£15.95
Beverages Menu
 Pimm's
 Mandarin Mojito
Wine by glass
 Champagne and Sparkling
 Sweet Wine
 Rose Wine
 Cote De Nuits
 Alsace
£6.75
£6.75
£6.95
£7.50
£5.95
£6.45
£6.95
P7 Test and evaluate the menu produced
Menu is tested and evaluated using several techniques and tools to measure the success
and the problems occurred in the menu (Jetter and et. al., 2019). These are also used to measure
the performance of the staff and chef, customer's satisfaction, overall growth of Woodspeen and
solutions to improve the problems. The following techniques are discussed below:
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 Key performance indicator: As a food service institution, regular performance evaluation
with key performance indicator is necessary for The Woodspeen. Becasue key
performance indicators permits to measure, evaluate and adjust the performance of the
staff, customer and of overall organisation. KPIs helps the Woodspeen in updating the
menu as per the skills of staff or the customers demand. Benchmark:Benchmarking is the measuring process to evaluate the comparison of
performance product and services compared to competitors (do Rosario and Walton,
2020). In Woodspeen benchmarking will evaluate the effectiveness of seasonal menus
and quality of ingredient of their own farm served by the organisation compared to other
food services in the town. Hence, assist in developing new menus or changes in
ingredients.
 Customer's feedback and reviews: Collecting regular feedbacks, review's from the
customer's after providing the service is beneficial to the organisation in reviewing their
overall performance and suggests them improvement in the structure, skills or the
flavours of the dishes of the Woodspeen. Customers are the backbone of the organisation
and their response are the key of improvement and innovation in the menu of
Woodspeen.
CONCLUSION
From the above framework it is concluded that the menu is the driver of restaurants and
food service institutions for which menu planning is essential process to be conducted effectively
by considering different types of menu and their principles. Menu should meet the customer
requirements to for guest satisfaction and to achieve the goals and profits of the business
requirements. Menu should speak the truth about the restaurant means the accuracy in menu.
Hence it is concluded that food services like “The Woodspeen” should have proper budget and
planning to develop a well-balanced menu for the restaurant. Key Performance indicators should
be used by the restaurants to examine the success and profit of the menu to organisation.
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References:
Books and Journals
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do Rosario, V.A. and Walton, K., 2020. Hospital food service. Handbook of Eating and
Drinking: Interdisciplinary Perspectives, pp.1007-1033.
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restaurants of the United Kingdom and the Netherlands. Journal of Cleaner
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food choice: An exploratory study of managerial perceptions. Journal of cleaner
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preferences in Dietary Menu Planning problem. In 2020 International Conference on
Decision Aid Sciences and Application (DASA) (pp. 806-811). IEEE.
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education and behavior, 51(3), pp.268-276.
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Papageorgiou, K and et. al., 2020. Fuzzy cognitive map-based sustainable socio-economic
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