Menu Development Plan: Restaurant Sat Bains Menu Optimization

This report delves into the critical aspects of menu development, planning, and design within the restaurant industry, focusing on satisfying customer expectations and achieving business objectives. It examines the principles of menu planning, considering nutritional value, meal patterns, and variety, while also addressing customer and business requirements for maximizing profits. The report compares different menu types, such as a la carte, static, and du jour menus, and analyzes the impact of customer tastes, trends, and business needs on menu design. It also covers menu costing and pricing strategies, including food cost and gross profit margin methods, and presents a realistic plan for developing a menu that meets customer demands and business requirements, using Restaurant Sat Bains as a case study. Furthermore, the report emphasizes the importance of testing and evaluating menu performance, and recommending improvements to enhance customer satisfaction and overall business success. The document is contributed by a student and is available on Desklib, a platform providing study resources for students.

Menu Development
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1 INVESTIGATION OF PLANS AND DESIGNS OF MENUS TO FULFIL
EXPECTATONS CUSTOMER AND BUSINESS.........................................................................1
P1 Principles of menu planning and design to fulfil requirements of customers and business1
P2 Customer and business requirements that should be kept in mind to gain maximum profits
................................................................................................................................................2
M1 Compare and contrast a range of different menus and customer and business requirements
that impacts their design.........................................................................................................3
D1 Analyse how customer and business requirements impact the design of broad range of
menus and recommendations to meet future trends...............................................................5
TASK 2 HOW TO COST AND PRICE MENUS...........................................................................5
P3 The key elements while pricing and costing of menus.....................................................5
P4 Produce accurately costed and priced menus to meet a range of customer requirements 6
Menu Samples........................................................................................................................8
M2 Analyse approaches to menu costing and pricing..........................................................10
TASK 3 DEVELOP AND EVALUATE MENUS TO MEET CUTOMER AND BUSINESS
REQUIREMNTS...........................................................................................................................11
P5 Produce a realistic plan to develop a menu which develop a menu which meets customer
and business..........................................................................................................................11
P6 Produce a menu which meets customer and business requirements to maximise profits for
the business...........................................................................................................................13
P7 Test and Evaluation of the Menu Produced....................................................................15
M3 Produce a realistic menu using a fully researched and costed plan that meets requirements
and fulfil the objectives of the business...............................................................................16
M4 Make justified recommendations for improvement based on tests and evaluation of the
menu.....................................................................................................................................17
D2 An in-depth plan for menu development, including KPIs to measure success: produce and
test the menu, making justified recommendations to resolve problems identified to meet
overall business objectives of an chosen organisation.........................................................17

CONCLUSION..............................................................................................................................18
REFERENCES..............................................................................................................................19

INTRODUCTION
Among the restaurants the menu refers to the food items that are prepared by them to be
served to customers. Menu generally exhibits a list of items comprising food, salad, appetizers,
beverages, deserts etc. along with their prices, ingredients used and sometimes pictures of dishes,
either physical in print form or on electronic devices. The menu should be planned and prepared
with the aim to attract customers towards different products produced by restaurants in order to
enhance their profits. Restaurant Sat Bains was started by Satwant Singh famous for his
European cuisine “Sat” Bains, in the year 2002 and is located at Nottingham, UK. The report will
consist of examination of the principles of menu planning and design so that more customers can
be attracted and various requirements of the business can be fulfilled. It will also, determine the
requirements of customer and business which are necessary for business to maximise profits for
different menus they prepare. Moreover, this report will focus on determining key components
that should be considered while pricing of the menus by producers. Along with it, this report will
give an example of accurately costed and prised menus to meet the expectations of the
customers. Furthermore, there is a plan to develop menu which meets demands of the customer
and fulfils business requirements to increase the profits of Restaurant Sat Bains. At the end, the
report will test and evaluate the performance of menu and recommend for the improvements that
could be made to it.
TASK 1 INVESTIGATION OF PLANS AND DESIGNS OF MENUS TO
FULFIL EXPECTATONS CUSTOMER AND BUSINESS
P1 Principles of menu planning and design to fulfil requirements of customers and business
The process of menu planning is associated with deciding the patterns and varieties of
palatable offerings that a hotel or restaurant can provides to the consumers. Menu planning is
related to the resources and staff that supports the production of food products and serving of
various delicacies (Wyse, and et. al., 2019). It broadly covers numerous aspects which includes
nutritional value, ingredients, creative designs, flavours, sizes and range of food products (Irie
and et.al., 2020). In context of Restaurant Sat Bains, it conducts the process of menu planning
and decides their menu through considering the following principles of menu planning:
1

Nutritional value: The most important aspect of designing a menu should be that the
respective food items must contain standard nutritional value in their ingredients. Through
consuming food, an individual desire to consume minerals, proteins, vitamins and other
nutritional substances.
The meal patterns: The restaurant sat beans executes the process of menu planning
considering the suitable design of meal patterns which suits the needs of consumers. A meal
pattern is criteria on the basis of which food items are categorised in breakfast, snacks, main
course, desserts and other such sections according to their utility.
Offering wide varieties: Restaurant Sat Bains provides their customers with varieties in
food items and satisfy them with scrumptious meals. In the process of menu planning, varieties
in amount, taste and flavours and other criteria should be considered (Özbay, G. and Sariişik, M.,
2018).
Creating effective and attractive menus consider aspects of presenting list of available
food items with tempting graphics and proper classifications along with the factor of moderate
and reasonable prices according to served utility. Restaurant Set Bains should focus on making
their menu more effective for alluring customers.
P2 Customer and business requirements that should be kept in mind to gain maximum profits
While searching the best restaurant to fulfil cravings, the first thing that comes in minds
of customers to check the respective menu to know the varieties and prices of various food items.
Restaurant Sat Bains effectively evaluate and plan decisions in the process of menu designing as
it plays a important role in determining profits for a range of different menus (Hetrick, H. N.,
2020). The customers are tend to make their consuming decisions considering the utility that an
item offers and what price he has to pay in order to attain that. In context of restaurant Restaurant
Sat Bains, following points are described to plan menus in order to maximise profits:
Differentiate items on the basis of popularity: The process of menu planning includes
analysis of food offerings that could be categorised as stars, plough-horses, puzzles and dogs.
The food items and emphasis on them should be prioritised according to the extent they are liked
by consumers (Ronitawati and Swamilaksita, 2021).
2

Standardisation and appropriate selection: It is very important to keep in mind while
planning menu that too much choices can confuse customers and impact their decision making.
A constructive menu offers standard amount of alternatives to their consumes with great taste.
Research of food likings: The process of menu planning conducts research to know the
preferences of consumers and include servings that are most appealing to audience. The best
ways to balance the needs of customer liking and menu should be key aspect for Restaurant Sat
Beins.
Emphasis on Variety: The menu should have variety and choices for the customers that
should focus on satisfying nutrition and taste of the customers. Restaurant Sat Bains should look
after the preparation of different menus such as for breakfast, lunch dinner consisting beverages,
desserts etc.
M1 Compare and contrast a range of different menus and customer and business requirements
that impacts their design
There exists many types of menus that are primarily uses in various restaurants. The five
main or most common menus that are present across restaurants are a la carte menu, static
menus, du jour menu, cycle menus, fixed menus.
 La carte menu lists the prices of each item separately which are quite high and have
more flexibility of the choices for customers. A la carte menu have more flexibility,
therefore customers can choose individual items at a time or combine them according to
their wish.
 Du Jour menu is constantly changing with the changes daily, depending on what is
available or prepared by chef. Restaurant Sat Bains uses this form of style when chefs
decide to change their cuisines on consistent basis to gain advantage in the market.
 Static menu: It is a menu that is larger and divided into categories that doesn't change
very often. It is the most widely used menu in existing world so the people can choose
what to eat on the consistent basis as this does not change.
 Cycle Menu: It is a part of menu that has repeated options over a specific duration in
constant manners (Lagacé, C., and et. al., 2019). This form of menu attachment can be
used by Restaurant Sat Bains when they want to create demand for certain items of their
products.
3

 Fixed menu: It is a form of menu that consists of certain items in the menu for fixed
specific price. This form of menu is also provided by Restaurant Sat Bains when they
need to serve a full diet to certain customer in a plate to fulfil their expected demand.
There are many other forms of menu such as table de menu, prix fixe menu, beverage
menu, cocktail menu, dessert menu, buffet, industry menu, digital menu etc. These can be
adopted according to the requirements of customers and at the times of needs of the business at
specific occasions.
Customer requirements Customer tastes and preferences: The taste and preference of food and beverage items
are the main influences that should be studied carefully by the company. Customer trends: Market is constantly changing that affects what the restaurant should
plan in their menu. Therefore, Restaurant Sat Bains should keep checking customer
trends such as veganism which is much popular in today's market across UK.
 Customer Needs: Customer looks for various things in the menu as per their needs.
Restaurant Sat Bains should focus on highlighting certain criteria in menu that satisfies
their needs such as for breakfast, lunch or dinner an party, marriage or get together.
Business Requirements Experienced Staff: Every business runs due to its employees and to enhance performance
of their organisation, the employees must be skilled and effective in their performance
(Pappalardo, V. and La Rosa, D., 2020). Availability of equipment and facilities: The rapid changes had led to development of
technology in all fields, the equipments and facilities that are used by Restaurant Sat
Bains should be advanced to create best results. Current legislation: The menu planning should consider all the legislations that define
the laws and constraints regarding food safety, health, hygiene etc.
 Quality and consistency of product and supplies: The restaurant should always focus on
enhancing their quality by dealing with good suppliers so, best quality could be brought
in their menus.
4

D1 Analyse how customer and business requirements impact the design of broad range of menus
and recommendations to meet future trends
The requirements of customers on certain occasions changes the requirements of business
to modify their menus (Menu, T., 2020). At the times when Restaurant Sat Bains want to conduct
a office party they have to modify their menu to cocktail menu and beverage menu in order to
create a party environment. When the customers demand the Restaurant Sat Bains for
engagement or marriage purpose the menu should be changed to buffet menu and dessert menu.
At certain occasions like family dinner the customers would require order once menu or fixed
menu. Likewise at different occasions the customers and business requirements changes in order
to meet the changing demand. The future changes would enhance digital menu, menus apps and
QR-based menu that must be adopted by Restaurant Sat Bains in order to gain competitive
advantage.
TASK 2 HOW TO COST AND PRICE MENUS
P3 The key elements while pricing and costing of menus
There are two ways by which the pricing and costing of the menus can be determined that
are food cost and gross profit margin method. Both the methods of determining the price of
certain menu involves backward or declining approach to identify the expenses that influences
the price of certain product. Planning out menu costs or prices must be done by performing
certain calculations which are elaborated below- Identification of expected food cost ratio: This could be done by Restaurant Sat Bains by
identifying their profits let say 20% and pricing it on the menu to understand that
expenses are accepted by guests or not. Determining the cost of sold items: Restaurant Sat Bains could utilise bar inventory
software like BinWise Pro to figure out their expenses on raw material and what they
gain from each sale.
 Calculate how to price food items: The price for a particular item in menu could be
obtained by dividing cost of goods sold by ideal food cost. This is one way of deciding
price for a particular item by food cost and many other ways can be adopted.
5

P4 Produce accurately costed and priced menus to meet a range of customer requirements
Menu (Cuisine)
Menu Item Total
Sold
Menu
Price
Portion
Cost
Food
Cost %
Portio
n C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Wild garlic soup,
bacon and olive
oil
12 £10.95 £2.75 25.00
%
£8.20 £131.4
0
£33.00 £98.40 24.00
%
Bubble and
squeak,
asparagus
8 £11.95 £4.25 36.00
%
£7.70 £95.60 £34.00 £61.60 15.00
%
Strawberry
Pavlova
10 £6.95 £3.75 31.00
%
£8.20 £69.5 £21.5 £48 20.00
%
Yule log 5 £10.95 £3.50 32.00
%
£7.45 £54.75 £17.5 £37.25 9.00%
Cranberry,
apricot and sage
stuffing
4 £14.95 £5.25 35.00
%
£9.70 £59.80 £21.00 £38.80 9.00%
Festive Black
pudding in
blankets
6 £12.95 £4.00 31.00
%
£8.95 £77.70 £24.00 £53.70 13.00
%
Scotch eggs and
brown sauce
5 £15.95 £7.25 45.00
%
£8.70 £79.75 36.25 £43.50 10.00
%
Totals 50 £568.5 £151 £337.7
5
6

7

Menu (Beverages)
Menu Item Total
Sold
Menu
Price
Portion
Cost
Food
Cost %
Portio
n C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Pimm's 31 £6.75 £1.93 28.59 £4.82 £59.83 £209.2 £149.4 4.63%
Mandarin
Mojito
211 £11.95 £1.72 25.48 £5.03 £362.9
2
£1,424
.25
£1,061
.33
31.50
%
Champagne and
sparkling
71 £6.95 £2.23 22.01 £4.40 £108.6 £493.4
5
£384.8
2
10.61
%
Sweet Wine 19 £10.95 £1.55 29.73 £4.77 £42.37 £142.5 £100.1 2.84%
Rose Wine 78 £14.95 £1.55 26.05 £5.19 £120.9 £464.1 £343.2 11.60
%
Cote De Nuits 129 £12.95 £1.68 26.05 £4.98 £216.7 £832.0 £615.3 19.28
Alsace 130 £15.95 £1.76 25.32 £8.70 £228.8 £903.5 £674.7 19.43
Totals 669 £1140.
7
£4469.
1
£3328.
8
100.0
0%
Menu Samples
8

9