Menu Planning and Design: Developing a Menu for Customer and Business

This report focuses on menu planning and design for Pasco Cafe, located near a railway station and offices, aiming to attract new customers and retain existing ones. The report begins by outlining the principles of menu planning, emphasizing the importance of food item sequence, detailed descriptions, and menu segregation. It then explores different menu types, such as à la carte and table d'hôte, and discusses menu planning constraints. The report also examines customer and business requirements, including trends, preferences, staff training, and legal compliance. A realistic menu plan is developed, considering legal requirements, various menu functions, and menu balance. An example menu is provided. The report concludes by discussing methods for testing and evaluating the menu, such as KPIs, benchmarks, and feedback systems, to ensure effectiveness and efficiency. Overall, the report provides a comprehensive analysis of menu planning and design to enhance the profitability of Pasco Cafe, with references to relevant literature.

MENU
DEVELOPMENT,
PLANING AND
DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
P1. Determine the principles of menu planning and design it to meet the needs to customers
and business............................................................................................................................1
P2. Determination of basic requirements which should be fulfilled to enhance the profit of
different menus.......................................................................................................................2
TASK 2............................................................................................................................................3
Covered in PPT.......................................................................................................................3
TASK 3............................................................................................................................................3
P5. Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability.............................................................................................................................3
P6. Develop a menu which meets the requirements of customers to increase the profitability..4
P7. Test and evaluate the produced plan................................................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning is a procedure which is useful in deciding about the dishes, meals, starters
and desserts. It also describe the plans which are developed and planned to serve their customers.
Its daily activities and schedules may create variations and complicate the process of menu
planning (Baiomy, Jones and Goode, 2019). While developing menu, it is important to analyse
the dietary needs of people as it helps in attracting more and more customers. There are some
factors which needs to be considered while planning a menu such as satisfaction of customers,
facilitating costing and pricing and reference by customer and management. In this report, Pasco
cafe is considered which is located at the busy area nearby railway station and office but now the
owner of cafe wants to develop new menu which helps them in attracting new market area and
helps in retaining old ones. This report is going to cover the assessment of menus which are
developed to match the needs and requirements of customers and it also consider it for meeting
the needs of business.
TASK 1
P1. Determine the principles of menu planning and design it to meet the needs to customers and
business
 Principles of menu planning:
These principles are useful in order to balance the qualities and varieties of dishes and
also consider their flavours. Menu is the method of communication which informs regarding the
offerings of restaurant and cafes (Gurinović and et. al., 2018). Some principles are as underneath:
 Sequence of food items is considered while developing menu, as it defines that
hospitality industry should maintain suitable sequence of food items in which food is
offered in menu. This sequence make menu more suitable and attractive in order to
enable guests and also take decisions regarding their food in easy manner.
 Detail description of food items are significant as it is useful in describing the included
ingredients in their offered dish and also give suitable choice which is useful in satisfying
the needs and requirements. Dishes are segregated in suitable manner in order to make menu more synchronized and
selection of desserts are made by which menu look more attractive and isolated which
provide suitable information regarding their offerings.
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 Trialling and testing different types of menus: À la carte: It defines the menu in which prices are placed in suitable manner and in this
menu items and their prices are mentioned in effective manner and ordered in separate
manner (Ritter and et. al., 2018). In Pasco cafe, it provide flexibility and offer many
options to customers. It also classify their offered items such as breakfast, lunch, dinner
as it helps in attracting more customers. Table d'hôte: This menu is considered as “the host table” and describe those meals which
are offered among cafes and restaurants and their hosts collect each thing at single table
in order to enjoy same course. In terms of Pasco cafe, they need to plan and design their
suitable course meals with the needs and requirements of customers.
 Menu planning constraints:
There are various kinds of constraints which are arises while planning a menu. Similar
case with Pasco cafe, many constraints are considered while developing menu such as skills of
staff, availability of ingredients and equipments, seasonality of business, type of market and so
on.
P2. Determination of basic requirements which should be fulfilled to enhance the profit of
different menus
Customers requirements: Trends: In relation with Pasco cafe, it is significant to conduct market research and
determine the present trends in order to develop menu according to the needs as it is
useful in attracting more people (Nguyen, 2019). Preferences and demand of customers: In order to develop menu, Pasco cafe should
analyse the needs and requirements of customers because these are the elements which
are useful in attracting new customers and enhances the sales. Target market: At the time of developing menus, suitable cafe to determine its target
market and it is made with the help of respective strategies to enhance the sales and profit
of cafe.
Business requirements: Organise training for staff: Here, Pasco cafe should provide suitable training to their
staff and attractive sessions which is useful in developing their behaviour and make them
to do polite and suitable behaviour with their customers.
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 Offer desired facilities: While developing menu, Pasco cafe need to ensure that they
offer required facilities to workers as due to this, they gets motivated and boosts their
morale by which they can perform in efficient manner (Nosoohi and Nookabadi, 2019).
 Meeting current laws: Pasco cafe should consider required laws and legislations which
are concerned with the health and safety of food and customers as well that is helpful in
increasing the reputation, profitability and sales.
TASK 2
Covered in PPT
TASK 3
P5. Develop a realistic plan of menu in order to meet the needs to customers to enhance the
profitability
For the development of menu, respective cafe need to consider different elements to meet
the needs to customers and businesses as it is helpful in increasing the profit. For this, few
elements are undertaken which are as follows: Legal requirements: By considering this, every restaurant and cafe need to establish their
business operations and functions according to the legal requirements. In relation with
Pasco cafe, they should consider every function and legal regulations which are
concerned with the health and safety of food to make sure about the safety of workers and
customers (Rajamani and Punna, 2020). Menu development according to different types of functions: Every cafe need to
develop various menus by analysing the functions of it as it is helpful in gathering and
developing more customer base. In relation with Pasco cafe, they need to develop various
menus such as normal day, occasions, wedding menu, festival menu and so on.
 Menu balance and creativity: This factor is significant to develop menu as it helps in
making menu more attractive because it helps in attracting customers and also provide
suitable dishes to them. In terms of Pasco cafe, they use various methods like attractive
images of drinks and food and use of charismatic font. It is all done as it helps in
improving the sales, profitability which helps in fulfilling the customers and businesses
(Dennis, Wixom and Roth, 2018).
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P6. Develop a menu which meets the requirements of customers to increase the profitability
Everyday Menu:
Pasco Cafe
Food Menu
 Ham Sandwich
 Tuna Sandwich
 Salad
 Cheese Sandwich
 Crisps
 Veg. Lasagne
 Veg Burger
£10.95
£11.95
£06.95
£10.95
£14.95
£12.95
£15.95
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
P7. Test and evaluate the produced plan
While menu is developed, it is necessary to determine it to know about their effectiveness
and efficiency which is bring in restaurant (Guyadeen and Seasons, 2018). There are many
methods which are considered by cafe to evaluate and make suitable improvements in their menu
which are discussed as: Key performance indicators (KPI): This technique is useful in to determine and measure
the performance as it is used by cafes and hotels (Bossavit and Parsons, 2018). In relation
with Pasco cafe, they use KPI in order to know about their sales which is increased by
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new menu and because of this, cafe can easily achieve the targets and objectives of an
organisation and also increases the number of sales. Benchmarks: According to this method, Pasco cafe need to set suitable standards which
they want and need to fulfil in specific manner at suitable period of time. It is also helpful
in estimating the profit earning ratio and sales which they want to gain from new menu
specific period of time. It is a procedure which is useful in establishing the standards to
achieve it suitable time period. System for collecting, recording and evaluating feedback: Feedback system is
appropriate to collect information concerning with the customers and also include likings
and preferences. As by taking feedback of menu, Pasco cafe get better ideas which is
concerned with the menu to satisfy the demand of customers.
 Update menus according to customer feedback: Basic reason behind the gathering of
feedback data as it is concerned with the improvements and alterations in their menu and
offered services which they provide to their customers (VanTassel-Baska and Baska,
2019). In relation with Pasco cafe, they take feedback of their customers and make
suitable changes in their offered products and services demanded by their guests.
CONCLUSION
Thus, it is concluded that while planning about menu, cafe need to undertake various
components to make sure that customers are taking appropriate food and drinks. In addition to
this, they also develop different kinds of menu and also plan its constraints in order to develop
new menu such as unique menu, consider the legal requirements and their functions. Different
factors are considered in order to increase profit of business as it helps in enhancing the
productivity and image of company. Additionally, different methods are tested to assess the
menus such as KPI, benchmarking, feedback which helps in developing menus accordingly.
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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.
Bossavit, B. and Parsons, S., 2018. Outcomes for design and learning when teenagers with
autism codesign a serious game: A pilot study. Journal of Computer Assisted
Learning, 34(3), pp.293-305.
Dennis, A., Wixom, B.H. and Roth, R.M., 2018. Systems analysis and design. John wiley &
sons.
Gurinović, M abd et. al., 2018. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food chemistry, 238, pp.186-194.
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.
Nguyen, P., 2019. Creating A Menu & Service Concept.
Nosoohi, I. and Nookabadi, A.S., 2019. Outsource planning with asymmetric supply cost
information through a menu of option contracts. International Transactions in
Operational Research, 26(4), pp.1422-1450.
Rajamani, M.R. and Punna, E., 2020. A Study on the Development of Aerostructures Design for
Assembly Guidelines and their Effective use to Proactively Identify Opportunities for
Improvement in Mitigating Common Defects of the Aerostructures Assembly (No. 2020-
01-0009). SAE Technical Paper.
Ritter, B.A and et. al., 2018. Designing management curriculum for workplace readiness:
Developing students’ soft skills. Journal of Management Education, 42(1), pp.80-103.
VanTassel-Baska, J. and Baska, A., 2019. Curriculum planning and instructional design for
gifted learners. Sourcebooks, Inc..
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