Menu Development, Planning, and Design Report for a High Street Cafe

This report provides a detailed analysis of menu planning, development, and design for a cafe, focusing on Pasco Cafe, a small high street establishment. The report covers essential principles, including clear menu presentation, menu types like Table d'hôte and À la carte, and factors influencing menu design such as target market, facility design, and equipment. It also addresses business requirements like providing equipment, training, and adhering to legislation, as well as customer needs and preferences. The report includes a PowerPoint presentation that focuses on costing and pricing menus, planning menu development for maximum profitability, and menu production examples. Testing and evaluation methods, such as benchmarks and key performance indicators (KPIs), are also explored. Ultimately, the report emphasizes the importance of considering various factors to meet customer needs and enhance profitability through effective menu strategies and design.

Menu
Development,
Planning and
Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1 Principles necessary for planning and designing of menu for fulfilling customer's.........1
P2 Customer and business requirement that need to be fulfilled in order to maximise profit2
TASK 2 (Power point presentation)................................................................................................3
Introduction............................................................................................................................3
P3 Determine the key considerations which need to be taken into account when costing and
pricing menus.........................................................................................................................3
P4 Produce accurately costed and priced menus to meet a range of customer requirements 3
Conclusion .............................................................................................................................3
TASK 3 ...........................................................................................................................................3
P5 Plan to develop a menu in order to maximise profitability of organisation .....................3
P6 Production of menu ..........................................................................................................3
P7 Testing and evaluation of the above menu .......................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning is most important as well as easiest source through which hospitality
organisation can get successful place within business environment. In simple term it can be said
that menu planning is procedure to plan optimum possible presentation of recipes (Eizenbergand
Jabareen, 2017). Along with this, it also includes servings which made for guest to meet their
customer's needs. Menu planning get affected through several factors like service style,
customer's need, ambience of restaurant or cafe and many more.
This report is based on Pasco Cafe which is small high street cafe with 20 covers. It is
located on busy high street between railway station and offices as well as they have regular
customer's from local builder's merchant. Furthermore, this report is divided into two portions in
which report includes key consideration and constraints which are will consider for planning as
well as designing menu. Moreover, second part is presentation which includes determination of
needs of targeted customer's along with pricing of menu.
TASK 1
P1 Principles necessary for planning and designing of menu for fulfilling customer's
Principles of menu planning
There are numerous principles that Pasco Cafe require to be consider while developing
menu for long term retention of existing customer's and to attract new. Explanation of some are
as follows :-
 It is important for Pasco Cafe to mention their dishes in simple and clear manner as it
should be clearly understandable.
 Pasco Cafe have to list their cold as well as warm dishes in separate portion of menu
(Guyadeen and Seasons, 2018).
 Along with this, they also need to mention dishes by dividing these in sections such as
main course, sea food, soup, appetizer and so on.
Testing and Trialling different menu
 Table d'hôte: This menu is also known as Prix Fixe. As per respective menu Pasco Cafe
require to design multi-course meals with few choice of food and drink item for which
guest in Cafe will get charged specific total price.
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 À la carte: It is the menu which have separately priced item within menu. As per this,
Pasco Cafe require to design À la carte menu for breakfast, lunch, dinner, snacks and
many more. This will help in attracting every type of customer at large level.
Menu planning constraints
There are various constraints that needed while designing or planning menu. In relation
of Pasco Cafe, constraints which they required to consider are type of targeted market, facility
design, equipments & ingredients and many more.
P2 Customer and business requirement that need to be fulfilled in order to maximise profit
Business requirement
 Provide equipments and facilities – Pasco Cafe also require to make sure that their
staff, chef as well as other members have proper equipments and facilities for performing
activities in proper manner (Ottrey and Porter, 2016).
 Conduct training session – It is important for Pasco cafe to design training and
development session for their staff. Because it will help them in preparing taste food and
serving guest in appropriate manner which help them in increasing sales and profitability.
 Meeting current legislation – For Pasco Cafe it is essential to consider each and every
legislation like dietary consideration, hygiene requirement and several other. Because it
will ensure safety of their guest which result in increasing sales, profitability and
goodwill.
Customer's Requirement
 Organisation target market – Cafe have to determine their target market so they can
design their menu as per that. Such practices will ensure in increasing sales and
profitability.
 Taste, need and preferences of customer's – Pasco Cafe also require to develop food as
per their customer's taste, preference as well as need because it will provide assistance to
them in enhancing their sales (Özdemir and Nebioğlu, 2018).
 Current trends influence menu choices - It is important for Pasco Cafe to conduct
market analysis because it will help them in determining current market trends so that
they can design menu as per requirement which help them in attracting large number of
customer's.
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TASK 2 (Power point presentation)
Introduction
P3 Determine the key considerations which need to be taken into account when costing and
pricing menus
P4 Produce accurately costed and priced menus to meet a range of customer requirements
Conclusion
TASK 3
P5 Plan to develop a menu in order to maximise profitability of organisation
There are several factors which needed to be consider by Pasco Cafe for meeting their
customer's needs in effective manner (Rifai and et. al., 2017). It is essential to consider because it
help them in enhancing their profitability. Some of them are as follows :-
 Menu as per different functions – It is important for Pasco Cafe to design their menu
according to different function as that will help in attracting more customer's. They also
need to develop menu for different occasion such as normal day, conference, wedding
menu, buffet, fine dining and many more.
 Legal requirement – It is important for every organisation to set their business
operations as well as function as per the legal requirement (Andersen and Røe, 2017).
Pasco Cafe require to consider legal requirement within their working in relation of
health and safety measures for ensuring safety of both customer's and workers.
P6 Production of menu
Every day menu
Pasco Cafe
Beverages:
 Cappuccino...........................................................................£6.75
 Cafe Latte.............................................................................£6.75
 Espresso................................................................................£6.95
 Hot Chocolate …......................................................…........£7.50
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 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 burger with potato chips..........................£6.95
 Selection of Panini's with potato chips............................£8.95
Option A
 Selection of burger and open rolls, Park Pie, Assorted Quiches, veg Rolls, selection of
savouries........................................................................£13.00
Option B
 Basket of Plain Petit rolls, Carved Beef Platter, Selection of sandwich fillings, Chicken
potpie, Slice of Finest Pork Pie, Assorted Canapes, egg rolls, Fruit
salad.............................................................................................£15.95
Option C
 Basket of Plain Petit rolls, Carved Beef Platter, fruit salad, Slice of Finest Pork Pie, veg.
burger, Noodles, Carved Gammon Platter, Selection of sauces, Chicken
potpie.............................................£18.95
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P7 Testing and evaluation of the above menu
For Cafe and restaurant there are several methods through which they can evaluate as
well as test their menu. In relation of Pasco cafe some of them are as follows :-
 Benchmarks – As per this method, Pasco cafe will set particular standards which they
want to achieve within particular time period (Madden And et. al., 2016). Such as they
will estimate sales and profit ratio which they want to earn from their new menu within
specified duration.
 KPI (key performance indicators) – For measuring performance in which organisation is
engaged KPI method will use. With the assistance of key performance indicator Pasco
Cafe will identify incremented sales with the assistance of new menu.
CONCLUSION
After going through above mention points it has been summarised that while developing
menu it is important for Cafe or Restaurant to consider several factors as well as principles so
they will make sure that customer's needs and wants in relation of food and drinks are getting
fulfilled. Along with this, they need to design different menu as per the requirement like A la
carte and Table d'hote. Moreover, Cafe require to cover some other factors that will assist them
in increasing their profitability like customer's as well as business requirements. Apart from this,
while developing menu there are several other factors which needed to be consider such as
adoption of legal factors, development of menu as per season, creativity menu and many more.
This is also important because it help in enhancing sales and also in fulfilling requirement of
customer's. Furthermore, there are some factors through which cafe and test their menu like KPI,
modification in menu as per feedback, benchmarks and many more.
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REFERENCES
Books and Journals
Eizenberg, E. and Jabareen, Y., 2017. Social sustainability: A new conceptual framework.
Sustainability. 9(1), p.68.
Guyadeen, D. and Seasons, M., 2018. Evaluation theory and practice: Comparing program
evaluation and evaluation in planning. Journal of Planning Education and Research.
38(1), pp.98-110.
Ottrey, E. and Porter, J., 2016. Hospital menu interventions: a systematic review of research.
International journal of health care quality assurance.
Özdemir, B. and Nebioğlu, O., 2018. Use of Menu Design Techniques: Evidences from Menu
Cards of Restaurants in Alanya. Advances in Hospitality and Tourism Research
(AHTR). 6(2), pp.205-227.
Rifai, D. and et. al., 2017. An eddy current testing platform system for pipe defect inspection
based on an optimized eddy current technique probe design. Sensors. 17(3), p.579.
Madden, R. H. And et. al., 2016. Participatory monitoring of community-based rehabilitation and
other disability-inclusive development programmes: The development of a manual and
menu. Disability, CBR and Inclusive Development. 26(4), pp.26-52.
Andersen, B. and Røe, P. G., 2017. The social context and politics of large scale urban
architecture: Investigating the design of Barcode, Oslo. European Urban and Regional
Studies. 24(3), pp.304-317.
Mala-Jetmarova, H., Sultanova, N. and Savic, D., 2018. Lost in optimisation of water
distribution systems? A literature review of system design. Water. 10(3), p.307.
Yes, provided information is related to topic which help in understanding overall concept of
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