Menu Development, Planning, and Design Report for Peter's Cafe London

This report focuses on menu development, planning, and design for Peter's Cafe in London. It begins with an introduction to menu planning and design principles, emphasizing the importance of customer-oriented services. The report analyzes different menu types, including Table d' hotel, A la Carte, and special menus, evaluating how they meet customer and business requirements. It explores the impact of customer expectations, such as the demand for healthy and vegan options, and business needs like profitability and efficiency. The report highlights key performance indicators, such as revenue and market goodwill, and recommends strategies for meeting current trends like healthy eating, veganism, and zero waste. The report also provides a detailed plan for menu preparation, including happy hour specials and seasonal offerings, as well as recommendations for improvements such as staff training and facility upgrades.

Menu Development, Planning
and Design

Table of Content
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Overview of at least three different types of menu to introduce the principles of menu
planning and design....................................................................................................................3
Analysis of at least three different types of menu and exploring how the customer and
business requirements/expectations are met...............................................................................4
Impact of customer and business requirements have upon the planning and design of menus. .5
Conclusions and recommendations for meeting trends in customer and business requirements
.....................................................................................................................................................6
Detailed plan for menus, key performance indicators and justified solutions............................7
TASK 2............................................................................................................................................8
IN PPT.........................................................................................................................................8
CONCLUSION................................................................................................................................8
REFRENCES...................................................................................................................................9

INTRODUCTION
Menu planning and designing can be understood as one of the most integral aspect for
bringing large range of effective cafe service planning within operations, skills framed to serve
best customers oriented preference services. The Peter's cafe is one of the widely known cafe
having wide range of vegan food options and beverage choices, located in heart of London.
Report will be discussing various types of menus, principles of menu planning and design
aspects. Customers and business requirements that needs to be met within competitive industry
will be also analysed to prepare the best menu based on latest requirements in industry. Research
within report will further bring forward impact of customers and market expectations on
preparation of menu, planning procedures used to form menu. Study will be further analysing
new latest trends within food and beverage industry, on which Peter cafe has further scope to
evolve on.
TASK 1
Overview of at least three different types of menu to introduce the principles of menu planning
and design
Menu is essential tool for food and beverage business industry competitively where it
reflects needs of customer’s food requirements, awareness of brand within specific food services
to offer. Peter Cafe being one of the best growing brand aims to keep menu based on best
competitive principles, catering to wide range of customer’s requirements and . Catering for diversity: Gender, religion, medical requirements and food quality
requirements play strong role for cafe to analyse wide range of operations in planning
menu. Peter cafe has beenfocusing on keeping the latest trends catering with health
conscious people to keep separate vegan, organic health related food products. Also fresh
supplies catering to healthy gluten free diets should be focused on while catering various
old age customer’s preferences (10 Menu Development Guidelines for Building
Restaurant Success. 2020). Menu composition: Variety, resources and season ability are also factors which play
strong role in menu composition for bringing larger sections of customer’s market. Also
nutrition and fresh food supplies should be base for composing the menu plans for higher

effective services among customer’s market, on which Peter Cafe aims to evolve on
wider performance metrics (Restaurant Floor Plans: How to Build One. 2021).
Types of menus Table d' hotel menu: This menu isserved in restaurant as complete meal at fixed price
but with little food options and choices of dishes. With fixed selling price, food is
usually available at set time period that makes it easier for cafe to develop preparations in
advance. Multi course meals with only few choices are charged at fixed price, ensuring
minimum wastage food but on other hanlacks new variety for people to opt from. A la Carte menu: It has wide choice of dishes for each course meals, with each dish
priced separately brings forward wide range of food varieties but it haslonger waiting
time.As dishes are cooked that time only for finishing the order, dishes are expensive
along with more space and kitchen utensils demand.
 Special menu: It is reduced priced offering usually for limited time, where happy hour
and seasonal special menus, limited time offers,lunch dinner specials are being served to
customers.
From the above analysed three types of menus special menu have been identified as best
menu, where competitive low pricing factor and wide range of dishes attract customers. The
Table D hotel has limited dish options and A La Carte posses more expensive pricing which are
not much attractive as compared to special menu.
Analysis of at least three different types of menu and exploring how the customer and business
requirements/expectations are met
The analysis of menus will enable in depth formation of the best menu choice for Peter
cafe, based on imperative wider amalgamation of customers and business requirements.
Table d' hotel menu: Within this menu customer’s choice to have larger range of meal options
are not met, where services havelimited variety and at fixed pricing which may not be the best
option for menu adoption. Lifestyle choices such as vegan and fresh organic food are
requirements of customers where Table D' hotel is lacking flexibility to bring on any new service
modification.
A la Carte menu: This style menu is competitively better choice for adoption as customers have
wide range of food options to try, also with better pricing it enables effective customer market
reach. By adopting this customers’ requirement can be adhered to longer time strength,

Special menu: The adaption to special menu will enable customers to enjoy wide range of food
options and also avail broader market reach for competitive performances. It can be also
analysed that special menu offersvaried range of services focusing for customization in meals by
guests. Peter cafe by adhering to special menu will be able to cater customers’ expectations and
business requirements fruitfully for technical upheaval.
Customers’ expectations:
The varied shift within recent customers’ expectations can be analysed on recent trends
where people wish to experience high class warm experience in cafe. Quality of food options
plays integral role for gaining larger profits and goodwill, also there has to be profound focus
developed to maintain hygienics. (Turkey, M., Aldi, and Shaolin, 2020).
Business requirements
Business requirements such as viability in food preparation aspects, quality of
equipments and facilities delivery plays integral role for bringing on stronger brand goodwill in
longer time.Also, business requirements to reach kitchen protocols needs are kept in mind while
adhering menu development. The special menu will be adopted to form best services catering
larger productive varied growth in untapped horizons (Belyaeva, Rudawska and Lopatkova,
2020).
Impact of customer and business requirements have upon the planning and design of menus
The customers and business requirements both have profound role on planning and
designing menus which will enable Peter cafe to bring best menus, services correlating to the
latest demands. Impact of customers’ requirements and business expectations have combined
strong role to play upon in planning and designing menus. Peter cafe has to focus on below
discussed aspects as factors of customers’ requirements and business requirements, for planning
best menus.
Customers’ requirements: High nutrition and flavourful food: Customers prefer high nutrition food at cafes where
they opt for dining in, where high nutrition and flavourful aspects are essential. Peter
cafe aims to serve customers wide range of meal options which are vegan, largely from
organic suppliers which will deliver higher scale of advanced hospitality. Pleasing aesthetics: Aesthetics is core design where customers prefer services to be
offered in warm comfortable experience aspects, warm welcoming experience. In today's

wide competitive food and beverage industry cafes aim to bring on best customer’s
preferences. Convenience within services alsoenhance functionality within hospitality
aspects to raise business development. Price: The pricing factor also profoundly generate strong profound focus on customers’
requirements, as people prefer affordable services and hospitality parameters to evolveon
competent pricing (Chen and Voigt, 2020).
Business requirements: Product quality and consistency factors of services, dietary
considerations have to be focused which can be analysed as impact on revenues in longer run.
The business requirements at Peter cafe are based on key performance indicators which are based
effective profitability and maximized profits, towards which Peters cafe aims.
 Food safety act 1990 provides framework for food legislation which provides food
legislations in Great Britain, creates offences in relation to safety along withquality and
labelling.
 The food safety and hygiene regulations, 2013 is also one of the most essential law
which provides for enforcement, including penalties along withcertain advanced scale
regulations needs to be adhered (6 Tips for More Effective Menu Planning. 2017).
Conclusions and recommendations for meeting trends in customer and business requirements
The above discussed aspects have analysed food and beverages industry to be
transforming vividly under various phases , bringing large range of highly hygienic and healthy
food options. Revenue and goodwill formulation plays evocative role for operatively
expansion , where Peter cafe has further opportunities to expand on new trends which are as
follows (Han and Nelson, 2015).
Latest trends in customers’ business requirements: Healthy eating: This is the latest trend in customer’s food choices where people opt for
healthy food options which are freshly cooked with organically produced supplies Peter
cafe by focusing towards serving customers with the best organic food options and
healthy meet free dishes will be able to cater larger new target customers.. New trend of
alcohol free menus is also gaining high attraction within recent food and beverage
options,where people to choose alcohol free cafe Evans-Wilson, 2020). Veganism: Various people opt for vegan cafes where food services offered are vegan,
meat free and gluten free with dishes being prepared according to customers’

requirements. Automatization also comes in this factor where new range of advanced
focus is pertained on vegan food option as per varied requirements. By adopting to
vegan food options Peter cafe will be able to develop larger scale potentialities among
target market where fresh hygienic food options enable to cater larger audiences.
 Zero waste: This is also new food trend incompetently raising on larger productive
aspects in recent world where there is high range of functional focus given to zero
wastage aspects. The zero waste concept attracts people towards cafe services where new
advanced focus pertains productive diverse market reach and also presents sustainable
competitive potentialities. Zero waste establishments aim to avoid food leftovers, where
Peter cafe by giving uneaten leftovers to employeesuse perishable produces quickly
produce zero waste benchmark. (Marrero, Segredo and Segura, 2020).
Detailed plan for menus, key performance indicators and justified solutions
The detailed plan for menu preparation at Peter cafe will be focusing on aspects of food
menus, key performance indicators and also new recommendations to evolve towards higher
specific . Happy hour, seasonal special menus, limited offers, lunch dinner specials will be
focused on for serving guests as per latest trends. Further marketing will be done based on latest
fundamental aspects for connecting into new target customers range.Also to bring on newlatest
performance indicators. Menu planned up will also adhere to fresh supply of all food resources
where top management will be adhering latest requirements.
The menu will be also based on favourite seasonal meals and special meals will be based on
structural planning scenarios, where meals will are preparedon best preferences for competitive
performances. At present cafe lacks trained staff,high attractive facilities within infrastructure
which needs to be developed further .
Latest research explains food and beverage industry is competitively expanding on
various new arenas and advanced breakthrough to serve customers with vegan and highly fresh
dishes. Sanitation furnishings play strong role for serving the best quality experience delivery as
there needs to be large focus given safety standards as demanded in Coved – 19 global
pandemics.
Key performance indicators:

 Higher revenue rise and profits: The plan aims to keep focus on revenue rise, larger
profits reach as one of the keen factor for competitive future operations and also to
yielding new strategies. (Nemeschansky, von der Heidt, T. and Kim., 2020). Larger target market customer goodwill: Peter cafe has to focus on larger new target
customer markets where it plans to reach on, as goodwill is also another key performance
indicator. For this large focus needs to be developed on latest working fundamental
strength, operatively expand towards new potentialities.
Justified solutions:
New investments planning in services: Peter cafe has to competitively expand on bringing new
range of innovative supplies in cafe and serve customers more advanced experience. Where there
has to be competitive focus developed on bringing higher infrastructure, planning generated in
the best preferences as oriented among market and to raise on new scale innovation.
Training of employees: Peter cafe has to focus on training and development of all employees for
bringing forward new range of quality food and beverage services, catering to the latest
preferences. There has to be best training planned for all management staffs to deliver enhanced
goodwill in the future, also strategies have to be framed based on present market and future
operations. (Kim, Sauerwald and Sukpatch, 2021).
TASK 2
IN PPT
CONCLUSION
From the above report it can be concluded that there are three types of menus which are
Special menu, A la Carte menu, Table d' hotel menu where they vary widely based on menu
development principles. Analysis has concluded that special menu is one of the best menu style
which will enable people to enjoy from large range of food options, stable pricing is also
essential factor. The research has concluded further high nutrition and flavourful food, pleasing
aesthetics and price are the factors which are evolving within customers’ expectations. Business
requirements such as profit, higher goodwill are also widely essential on which Peter cafe will be
competitively focusing. The report further concluded new trends such as veganism, organic food

supply as latest trends within meals where Peter cafe has further scope to evolve on for
competitive performance metrics. Detailed analysis has concluded menu preparation involving
complexities of menu products, where price factor and considerations are the factors that enable
to reach larger group of audiences.
REFRENCES
Books and Journals
Kim, Y. H., Sauer Wald, P. and Suk patch, K., 2021. Are you looking for special menu? An
examination of variety seeking behaviour for special menu (Vim)
model. International Journal of Gastronomy and Food Science. 23. p.100295.
Nemeschansky, B., von der Heidt, T. and Kim, P.B., 2020. Customer-driven menu analysis
(CDMA): Capturing customer voice in menu management. International Journal of
Hospitality Management. 91. p.102417.
Marrero, A., Segredo, E., and Segura, C., 2020. A Memetic Decomposition-Based Multi-
Objective Evolutionary Algorithm Applied to a Constrained Menu Planning
Problem. Mathematics. 8(11). p.1960.
Evans-Wilson, K.L., 2020. Ready or Not, Here They Come: Applying the Balanced Scorecard
Framework in a Post-Implementation Study of Food Allergy Management Guidelines
on Residential College Campuses (Doctoral dissertation, Franklin University).
Ahn, R. and Nelson, M. R., 2015. Observations of food consumption in a daycare setting. Young
Consumers.
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
food and beverage industry. Journal of Food Engineering. 278. p. 109932.
Belyaeva, Z., Rudawska, E.D. and Lopatkova, Y., 2020. Sustainable business model in food and
beverage industry–a case of Western and Central and Eastern European
countries. British Food Journal.
Tourky, M., Alwi, S. F. S., and Shaalan, A., 2020. New conceptualization and measurement of
corporate identity: Evidence from UK food and beverage industry. Journal of
Business Research. 109. pp.595-606.
Sabadosh, G., 2019. Menu engineering mechanism for restauranthousehold establishments that
serve the organized groups of consumers in recreational regions. Bulletin of the National
Technical University" KhPI". Series: Innovation researches in students’ scientific work.
7(21). pp.52-56.
Online
10 Menu Development Guidelines for Building Restaurant Success. 2020. [Online]. Available
Through : <https://www.hitchcockfarms.com/blog/menu-development-guidelines>

6 Tips for More Effective Menu Planning. 2017. [Online]. Available Through:
<https://www.qsrmagazine.com/outside-insights/6-tips-more-effective-menu-
planning>
Restaurant Floor Plans: How to Build One. 2021. [Online]. Available Through :
<https://www.lightspeedhq.com/blog/restaurant-floor-plans/>