Report on Menu Development, Planning, and Design for Pasco Cafe

This report, prepared for Pasco Cafe by a consultancy firm, delves into the critical aspects of menu development, planning, and design. It begins with an introduction to menu planning and design, emphasizing the importance of a well-crafted menu in attracting customers and maximizing profitability. The report explores the principles of menu planning, including balancing nutritional value, appeal, and taste, while also considering different menu types such as À la carte and Table d'hôte. It identifies the diverse requirements of both customers, such as service quality, environment, and food and beverage offerings, and the business, including staff training and market analysis. The report outlines a strategic plan for menu development, considering financial and legal requirements, and the selection of reliable suppliers. The report then presents sample menus for everyday and conference events. Finally, the report discusses the importance of testing and evaluating the menu through key performance indicators and customer feedback to ensure its effectiveness and align with market demands. The conclusion emphasizes the crucial role of effective menu strategies in driving business success and profitability for Pasco Cafe.

Menu Development,
Planning and Design

Table of Contents
Introduction.................................................................................................................................................3
LO1.............................................................................................................................................................3
P1 Examine principles of menu planning as well as design for attainment of business and customer
needs........................................................................................................................................................3
P2 Identify different requirements of customers and business for maximizing profits............................4
LO2.............................................................................................................................................................5
Covered in PPT.......................................................................................................................................5
LO3..............................................................................................................................................................5
P5 Produce plan for developing a menu for addressing needs of customers and business.......................5
P6 Produce a menu for amplifying profitability of business....................................................................6
P7 Test as well as evaluate menu that is produced...................................................................................7
Conclusion...................................................................................................................................................8
References...................................................................................................................................................9

Introduction
The list of dishes which have been ordered by individuals or services by peculiar business
is referred to as menu. Menu development emphasize on selection of items along with designing
of menu. The process which involves planning for presenting servings for their guests in well-
defined manner through which expectations of customers can be accomplished is defined as
menu planning (Ahn and et. al, 2018). To understand concept of menu development, planning
and design, Consultancy Firm has been taken into consideration who have been contracted by
Pasco Cafe. This report comprises of principles of planning and design along with identification
of needs of their stakeholders. Furthermore, plan is developed for menu and then menu is being
produced as well as well as tested to ensure that organizational goals can be attained.
LO1
P1 Examine principles of menu planning as well as design for attainment of business and
customer needs.
For being a successful within the market, it is necessary to have an impelling menu so
that they can grab more number of customers towards them. For this it is essential for hospitality
consultant firm to take into consideration various principles while formulating menu. They are
illustrated below:
Principle of planning: This involves strive for a balance in terms of nourishment, their
appeal along with taste. Here, emphasis is laid on variety and healthy diet which makes menu
interesting by combining distinct forms of foods as well as prepare in variety of ways
(Baykasoglu, Taskiran and Akkoyun, 2016). While menu planning certain principles are being
taken into account by Consultancy Firm with respect to Pasco Café, they are clear explanation of
dishes along with prices for each, deserts must be present in separate column and major dish
served by them must be mentioned at beginning as well as on top for gaining attention of their
customers.
Trialing and testing of different menu: There are different types of menus and
depending upon demand of Pasco Café, Consultancy Firm will provide them. Like on special

occasions, festivals or offers there has to be something different which will make Café unlike
(Gregoire, 2016). They are mentioned below:
À la carte: Within this menu, dishes are presented as well as priced within unlike manner.
Here, waiting time for each dish has been given but some may be cooked as per order given by
consumers.
Table d'hôte: This is a French that implies table for host in which there are predefined
number of offers and they are not modified up to some time frame. This implies that individuals
have restricted amount of choices available with them (Hashimoto and et. al, 2016). Along with
this, price mentioned for them are also inflexible.
Menu planning constraints: There are various restraints which firm needs to abide while
process associated with formulation of menu. As per the assets of Pasco Café, Consultancy Firm
will make menu and this comprises of availability of raw materials, seasonality, employees they
have, quality which can be provided along with many others.
P2 Identify different requirements of customers and business for maximizing profits.
Each individual have their own distinct needs depending upin what they are looking
forward for. For an instance, a customer needs to have value for money while firms require high
profitability (Hernández-Ocaña and et. al, 2018). Both look forward for the same and opt for best
accordingly. The requirements of individuals related with Pasco Café are mentioned beneath:
Requirements of Customers
Salutation Service: Customers expect that when they enter within place or café, they
receive a warm welcome which makes them feel special as well as a good impression will also
be created. Thus it is important for Pasco Café to create an impelling impact on their customers
on that they visit their place regularly. This will lead them to have high profitability and will also
lead to have affirmative influence on their brand image.
Environment: Mostly customers prefer to visit places where they have affirmative as
well as warm environ so that they can spend quality time with their fellow mates. With respect to
Pasco Café, it has been determined that there is a clean, healthy and hygienic surroundings. This
seems appealing to their customers (Jridi, Jerbi and Kamoun, 2018).

Food and beverages: It implies important need of their consumers as they visit their
place for this only. So it is responsibility of Pasco Café to furnish them with wide and impelling
array of taste through which needs of customers can be fulfilled. This also implies that they have
to assure that their services are as per expectations of their customers.
Requirements of Business
Conduct training: For being successful and sustain within market for longer time
duration, it is important for Pasco Café to align with trends which exist within the market. For
doing this, training must be provided to their employees so that they can cope up with altering
needs of their customers and market (Leib and et. al, 2018).
Market analysis: Market evolves rapidly so Café has to for sustaining within. Thereby, it
is essential for Pasco Café to carry out research continuously so that they can understand what
market needs at present as well as predict what changes might be brought with time so that they
can formulate strategies with respect to that. Here, they have to take into consideration taste of
people so that menu can be developed accordingly and they can be satisfied by services
furnished to them.
LO2
Covered in PPT
LO3
P5 Produce plan for developing a menu for addressing needs of customers and business.
While dealing within food and beverage outlet appropriate steps are required to make
sure that demands of their probable customers are addressed this will lead them to have
impelling profit (Linassi, Alberton and Marinho, 2016). For this, factors have to be analyzed
while planning a menu by consultant firm with respect to Pasco Café, they are as:
Finance requirement: For creating a plan, the budget which firm has needs to put in
appropriate place so that they do not run short. For this each aspect has to be taken into
consideration. Pasco Café needs to ensure that optimum usage is done and emphasis is laid on

raw material or other items depending upon priorities so that all the essential need can be
accomplished (O'Neill and et. al, 2020).
Legal issues: While planning a menu, consultant firm needs to take into consideration all
regulations along with guidelines that are being formulated by government so that they do not
fall into legal troubles. In context of Pasco Café, it is identified that comply to those laws by
which they can carry out their operations smoothly.
Choice of Supplier: To have a right merchant is important who can deliver them with
their requirements on time by maintaining quality as per desired standards. Pasco Café needs to
identify potential vendors who provide them services at reasonable prices as well as do not make
any compromise within their quality (SARIOĞLAN, 2016). This will lead them to meet needs of
their customers and enhance profits.
P6 Produce a menu for amplifying profitability of business.
It has been illustrated above that, there is a different menu for events which takes place
within Pasco Café, thus they are illustrated below so that services can be delivered to their
customers as per their expectations.
Everyday Menu:
Pasco Cafe
Food menu Beverages menu
 Ham sandwich
 Tuna Sandwich
 Cheese sandwich
 Veg. Lasagne
 Veg Burger
 Salad
 Crisp
£10.95
£10.95
£10.95
£12.95
£06.95
£15.95
£14.95
 Tea
 Cappuccino
 Cafe Latte
 Cafe frappé
 Cold Coffee
 Espresso
 Hot Chocolate
£7.50
£6.75
£6.75
£5.95
£6.45
£6.95
£6.95
Conference Menu:

Pasco Café
Buffet Option
 Selecting distinct burgers and chips.............................£6.95 Choosing different chips and sandwich...........................£8.95
Option A Selecting of home made sausage rolls, sandwich and open rolls & variety of
savouries..................................................................£13.00
Option B Cassoulet, chocolate souffle, Beef Bourguignon, Fresh mixed leaf pork and
Flamiche............................................................................£15.95.
Option C Fresh salad of mix vegetables, Coleslaw Salad, Chinese Spare
Ribs..........................................................................£18.95
£ (per person)
P7 Test as well as evaluate menu that is produced.
When menu is being developed by Consultancy Firm, then it is important for café or
restaurant to test it as well as evaluate that for identifying its compatibility with respect to
demands of market. For doing this, Pasco Café can make use of different tools, they are
illustrated below:
Key Performance Indicators: It is technique which is being utilized by café for having an
insight into their performance with respect to market (Seyitoglu, 2017). This method furnishes
assistance to businesses to comprehend revenue and profits which are being attained as a
outcome of introducing new menu within market. This will aid Pasco Café within identification
of areas in which they have to make enhancements within their menu.
Feedbacks from Customers: The intention behind having feedback from customers is to
determine areas in which improvisation can be made by business. With respect to this, Pasco
Café aims at delivering their customers with high quality services and for this, it is necessary to

identify what they expects from them (Ahn and et. al, 2018). This will lead them to analyze exact
requirements of customers and accordingly bring alterations within their services.
Conclusion
From above, it can be concluded that, developing, planning as well as designing menu is
crucial aspect for each café for grabbing attention of individuals towards themselves. It has been
identified that there are different kinds of menus which are being developed as per requirements
of business and their customers within market. Along with this, a firm needs to take into account
different aspects or factors to ensure that they can sustain in marketplace for longer taking by
complying to all of them. Furthermore, feedback from customers and KPI are two ways by
which menu of firm can be evaluated. This will lead firm to meet market needs, thereby leads to
have enhanced profitability.

References
Books & Journals
Ahn, Y. and et. al, 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.
Baykasoglu, A., Taskiran, D. and Akkoyun, H.G., 2016. DEVELOPMENT OF A MENU
PLANNING DESICION SUPPORT SYSTEM FOR MASS CATERING WITH AN
APPLICATION. JOURNAL OF THE FACULTY OF ENGINEERING AND
ARCHITECTURE OF GAZI UNIVERSITY, 31(1), pp.191-200.
Gregoire, M., 2016. Foodservice organizations: A managerial and systems approach. Pearson.
Hashimoto, A. and et. al, 2016, July. Design in Everyday Cooking: Challenges for Assisting with
Menu Planning and Food Preparation. In International Conference on Cross-Cultural
Design (pp. 182-192). Springer, Cham.
Hernández-Ocaña, B. and et. al, 2018. Bacterial foraging optimization algorithm for menu
planning. IEEE Access, 6, pp.8619-8629.
Jridi, I., Jerbi, B. and Kamoun, H., 2018. Menu Planning with a Dynamic Goal Programming
Approach. Multiple Criteria Decision Making, 13, pp.74-87.
Leib, T. and et. al, 2018. Web-based menu design: A conjoint value analysis. International
Journal of Hospitality & Tourism Administration, 19(4), pp.361-373.
Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering and activity-based
costing. International Journal of Contemporary Hospitality Management.
O'Neill, L.M. and et. al, 2020. Harmonizing Micronutrient Intake Reference Ranges for Dietary
Guidance and Menu Planning in Complementary Feeding. Current Developments in
Nutrition, 4(3), p.nzaa017.
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).
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal.