Menu Planning and Design for Eastway Brasserie: A Detailed Report

This report focuses on menu development, planning, and design for the Eastway Brasserie restaurant. It examines the principles of menu planning, including table d'hôte, à la carte, and set menus, and how they meet customer and business requirements. The report determines customer and business needs to maximize profitability, considering factors such as food trends, allergens, and quality control. A realistic menu development plan is produced, incorporating customer needs, trend selection, innovation, and seasonal dishes, along with legal considerations. The report concludes with an evaluation of the menu's effectiveness and includes relevant references.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus ..............................................................................3
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus ........................................................................................5
TASK 2............................................................................................................................................6
P5 Produce a realistic plan to develop a menu which meets customer and business
requirements to maximise profitability for a chosen organisation .............................................6
P6 Produce a menu which meets customer and business requirements to maximise
profitability for a chosen organisation .......................................................................................8
P7 Test and evaluate the menu produced....................................................................................9
CONCLUSION.............................................................................................................................10
REFERENCES .............................................................................................................................11

INTRODUCTION
Menu is the important tool of hospitality business, this influence the value, sale, profit
and success of the organisation (Bappsc, and BND, 2020). Menu impact the organisation due to
its importance in customers communication, through which manager can represent the service
having for customers along with this menu is the type of document which guide to effectively
control and direct the business. This helps the organisation effectively manage the business
assets such as purchasing of the ingredient, management of staff and equipment in order to
prepare the dishes. Eastway Brasserie is the restaurant located in the 40 Liverpool St, United
kingdom. This restaurant provide the best food and beverage services along with classic
brasserie dishes. They are having the best serving area for customers with light-filled dining
room with open kitchen serving. In this report different terms and strategies of menu
development is going to be consider along with the development of effective menu for selected
organisation. Such as different type of the menu and principles of menu development, then
evaluation of the customers and business requirement in context to the menu which is important
to fulfil in order to increase profit level. Then next realistic plan for the menu development is
going to be produce with some innovation and modification objectives. Then effectively
modified menu is going to be produce along with the evaluation of its effectiveness.
TASK 1
P1 Examine the principles of menu planning and design to meet customer and business
requirements for a range of different menus
Menu is not just for the informing customers about product availability, as it involves the
many more important role of it such as, menu can be use as the tool of marketing, selling tools
and resource's allocation guide tool (Grady, and et. al., 2019). There are the various renege of
menu which use under the restaurant menu list such as the section of separate dishes, then
section of the mix dishes combo with in fixed price such as the complete meal, then small sates
of dishes with fixed price. All these menu are planed or design on the basis of selective menu
planing principles. Renege of menu and types of menu planing principles are given below in
context to the Eastway Brasserie.
Table d'hôte-

This is one of the menu style which involves the commination of some dishes to make an
effective meal at fix price with some optional choices. Some time customers prefer this type
menu due to the lowest price of meal in comparison to the price of separate dishes. Such as the
Eastway Brasserie using this renege of menu but they can make it more effective by modifying
this with some menu principles.
Diversity- This factor comes under the menu planing and designing principles according
to which organisation should develop and plan their menu with in the implementation of some
diversifying factors, such as this principle indicate that menu is can be more beneficial if this can
be design according to some especially selected diversifying factors. Such as Eastway Brasserie
can involve the kids special fixed meal on menu. They can plan for the low calories meal for
diabetic customers, they can focus on the customers lifestyle and plan for meal such for
vegetarians specific fixed vegetable dish's is can be place together to provide best meal.
Organisation can focus on the cultural food of British in order to attract more national and
internation customer's.
À la carte
- This is another type of menu involving the presentation of separate dishes with separate price
renege. This involves the multiple variates of dishes with in huge choice. This can be convenient
for the customer's who want to prefer specific septate dish and for the customers who want to
make selection for their meal by the combination of separate dishes. Eastway Brasserie can
make their À la carte menu renege more attractive and satisfactory by modifying it with some
menu principles explain below.
Balance- That is another most important principles of the menu planing which indicate
that À la carte
menu of separate dishes should be balance by selecting the different variates of dishes from the
renege of food group such as. Menu is can be plan for involvement of the multiple variates of
separate dishes which should be balanced according to the different renege of food group. Such
as menu can be develop with in involvement of variates of fruit range dishes, vegetable dishes,
grain dishes and so on.
Set menu- This is the type of menu which includes the different sets of dishes with fixed
price without extra choice options. There is the choice of menu but not for the separate dishes
additional under the fixed price. In order to take extra dish customers have to pay extra. Eastway

Brasserie can make their menu more innovative and effective by the aid of menu modification,
through implementation of nutritions and seasonal principles.
Composition- Another important principles of menu development and planing is
consideration of the dishes selection according to different factors of the composition such as the
seasonality according to which company should focus on the involvement of special seasonal
food, then another factor which should be consider is while planing for menu is illustration of the
intrusion vale of each product's (Tedds, Crisan, and Petit, 2020).
P2 Determine the customer and business requirements which need to be fulfilled to maximise
profits for a range of different menus
Customers demand and needs change with in the changing of their personal situation and
food trend's, then in other hand organisation requirement change and influence by the customers
needs and external environmental which force to change the menu and operations. There are
some most essential needs of the customers and organisation is consider below which is
important to fulfil in order increase the profit level (Saiki, and et. al., 2020).
Customer's requirement
customers are the very important part of the business by which most of the organisation
and business's strategies get effected and lead the chances of changes and modification. Their
needs and preference change with in the time which has to be fulfil with in the aid of effectively
planed menu in order to get higher profit by higher sale. Some changing needs of customers are
given below which should be fulfil.
Trend's- In context to the food and beverage industry food trend's are changing with in
the direction of technological, environmental and innovation. Such as the people are now very
selective for safe and healthy food services (Lan, and et. al., 2018). So in context to this need
organisation have to plane for the sanitization and safety of the new menu product which can
satisfy the customers. Then at present people are moving towards the Veganism trend according
to which people starting to prefer veg dishes rather then the non-veg. So in context to this
demand organisation should involve some more veg dish on menu which can help the
organisation to satisfy Veganism customers and maximize the profit with more sale. Innovation
needs of the customers is can be consider under the fusion food trend's where people want some
mix traditional dish. All these factors have to be fulfil in order to maximize profit.

Allergens- Each and every customers have their own choice and problems related to the
food product's. Such as in most of cases customers having the allergens issues with some
product's and they want to have allergens free dishes. So organisation should take care of these
things with in the planing of menu and its alternative ingredient in the place of allergens. Such as
skimmed milk in place of milk for milk allergens issue of customers, then banana in the place of
egg for cake and so on.
Organisation requirement
Organisation have to conduct their function and operations on the basis of changing
environmental factors and customers needs (Naeem, 2019). So when they plan for the menu
modification on the basis of new changing factors, then there they have to fulfil some
organisation needs which develop by the influences of changing decision such as the planing for
new menu create the needs of new ingredients, new equipments, quality management strategies
and staff training in order to effectively prepare and serve newly selected menu dish. Some
organisation needs are given below which should be fulfil in the Eastway Brasserie in order to
maximize profit by effective management of new menu.
Quality control- With in the planing for new menu and dishes perpetration strategies
organisation have to fulfil their quality management needs where they have to implement the
different safety and quality managing and testing activities. This is important to factor which
influence the profit by impacting the rating of restaurant so quality standards have to be follow
which helps to get more positive rating and customers attraction.
Staff training and development- Along with in the development of new menu need of
the staff training is arise which should be fulfil in order to effectively Cooke the new menu
dishes and serve. Training for the cooking, risk management, equipment handling is important
in order to maximize the profit by effective service.
Availability of assets- New menu development, develop the needs of new equipments
for organisation in order to prepare selected dishes. Eastway Brasserie with in the development
of new menu have to implement new equipments and ingredients according to the new menu
(Hennchen, 2019).

TASK 2
P5 Produce a realistic plan to develop a menu which meets customer and business requirements
to maximise profitability for a chosen organisation
For the development of interactive and goal achievement menu organisation have to
produce the most relevant and realistic menu plan by considering the various elements of menu.
Such as they have to produce the plan which involve the customers product's needs, then plan
which in trend selection, innovation objectives, legal registration planing and planing of
principles implementation (Quoquab, Sadom and Mohammad, 2019). Menu development plan
of the Eastway Brasserie is given below.
Customers needs plan- It is clear that in order to sustain in the market organisation have
to produce the more competitive plan, through which they can meet the competitive edges. This
is possible by the market research and strategies development. Such as for the Eastway Brasserie
menu development, plan is satisfaction of the customers needs related to the higher variates of
product's at relevant price, kinds special dish, low calories meal and so on.
Trend's selection plan- In context to the Eastway Brasserie menu development plan two
different trend's is selected, that is fusion food and Veganism. For which they have plan the
involvement of some fusion food dish and pure-veg meal in the menu (de Castro, and Frazzon,
2017).
Innovation plan- That is the most important thing to plan for the innovation in cooking
style, serving style innovation and planing for the selection of innovative equipments which can
be helpful for the effective time managing and resource's saving food reparation. So in context
innovation selected organisation have chosen some special dishes which can be innovatively
prepare by the aid of new technology's.
Seasonal especial dish selection plan- For every menu it is important to have the some
seasonal special food product's which can help to satisfy the seasonal craving of the customers.
So in order to meat this need of the customers Eastway Brasserie selected some Seasonal food
product's.
Legal permission plan- There are the various legal factors which influence the
business's strategies and in order to manage that organisation have planed effective pricing
strategies through which they can easily play tax and they have planed for the registration of new
changes (Dai, and et. al., 2020).

P6 Produce a menu which meets customer and business requirements to maximise profitability
for a chosen organisation
Eastway Brasserie
Food dishes Price
Fusion food
Creamy Garlic Mushrooms
Chicken Wonton Tacos
Falafel Cobb Salad
Kids special
Apple pie
Som tam
Duck pancake
British special
Steak and Kidney pie
Trifle
English pan cake
Scotch egg
Blake pudding
Low calories
Sea bass al forno, 45o calories
Eggs benedict ,244 calories
Rissoto Funghi, 279 calories
£ 5.00
£ 10.00
£ 3.50
£ 17.50
£ 20.00
£ 4.30
£ 2.00
£ 3.00
£ 3. 30
£ 2.55
£ 23.00
£ 6.55
£ 4.00
£ 3.55

Beverages Price
Cherry woo
Berry mojito
mango margarita
Cappuccino
Cold coffee
£ 5.20
£ 4. 67
£ 5.00
£ 3.00
£ 4.99
P7 Test and evaluate the menu produced
Evaluation of the changes and new business strategies is important in order to understand
performance efficiency and errors of the plan and strategies (Okumus, and et. al., 2020). In
context to the food menu evaluation is important because this can help in the improvement and
encouragement of the organisation effort's. There are various tools which can be use for the
menu effect evaluation given below .
Benchmarking- This is the most effective and appropriate model or tool use for the
evaluation of organisation business activities or performance effectiveness. This help to analyse
and measure the result of organisation strategies implementation in context to the success or
error. Eastway Brasserie can use this tool to evaluate the efficiency of their new menu in context
to their higher profit objective.
KPI- This is the key performance dedicator tool which can be effective in evaluation of
new business strategies impact and performance result. This is a type of performance
measurement tool help to evaluate the achievements selected business activity or plan in context
to the selective business objectives. East-way Brasserie can use this tool to evaluate their menu,
because that is having the various step and methods of evaluation. Such as the Revenue per
client/member analysis, Client Retention Rate calculation along with the profit margin.
Customers feed-bakes- In comparison to the performance management tools, feed-
bakes is more effective then those models. As it helps to directly evaluate the impact of menu by
analysis the customers point of view. So that Eastway Brasserie use this method though which
they can analyse the impact of their menu in context to customer's satisfaction.

Updating the menu – Once the evaluation of menu get competed, another important step
which should be accomplish is updating the menu on the basis of customers reviews and
measurement. In order to make it more interactive and satisfactory (Petrucci, 2018).

CONCLUSION
From the above report it has been concluded that effective menu development is the key
process for food and beverage outlets in order to effectively achieve the business's objectives.
As it play important role in the operational management and customer's satisfaction along with
the profit management. There are the different range of menu which should be use by the
organisation in their menu effectively with in the application of menu planing principles such as
the consideration of balance diet product's, balanced culture product's, then application of some
diversifying factors, like kinds ans Race and medical situation of customers. Composition should
be manage by considering the nutritions and seasonality. There are the various needs of the
organisation and customers which should be fulfil in order to increase profit, such as the
changing needs of customers related to trends and allergen, the organisation need for
improvement of staff, management of quality and allocation essential equipments and resources.
In order to develop the best competitive and customers satisfactory menu organisation need to
produce proper plan after the market and customers analysis such as manager can target some
customers needs which should be use to develop menu, then selection of some new trend's, plan
for innovation in menu, consideration of principles and requirement. once the menu develop and
implemented then it need to evaluate in order to analysis its effects which can be done by the aid
of Benchmarking, KPI and Customers feed-bakes.

REFERENCES
Books and Journals
Bappsc, F.S. and BND, K.S., 2020. Menu planning practices in early childhood education and
care–factors associated with menu compliance with sector dietary guidelines. Health
Promotion Journal of Australia, 31(2), pp.216-223.
Grady, A., and et. al., 2019. Effectiveness of a dissemination strategy on the uptake of an online
menu planning program: A controlled trial. Health Promotion Journal of Australia, 30,
pp.20-25.
Tedds, L.M., Crisan, D. and Petit, G., 2020. Basic income in Canada: Principles and design
features. Available at SSRN 3781834.
Saiki, M., and et. al., 2020. Restaurant menu-planning in Japan: A qualitative analysis. Journal
of Foodservice Business Research, pp.1-12.
Hennchen, B., 2019. Knowing the kitchen: Applying practice theory to issues of food waste in
the food service sector. Journal of Cleaner Production, 225, pp.675-683.
Quoquab, F., Sadom, N.Z.M. and Mohammad, J., 2019. Driving customer loyalty in the
Malaysian fast food industry: The role of halal logo, trust and perceived
reputation. Journal of Islamic Marketing.
Dai, T., and et. al., 2020. Life cycle environmental impacts of food away from home and
mitigation strategies—a review. Journal of environmental management, 265, p.110471.
Okumus, B., and et. al.,2020. Tackling food waste in all-inclusive resort hotels. International
Journal of Hospitality Management, 88, p.102543.
Petrucci, D., 2018. Enhancing Health through a Collaborative Approach to Education: Editor:
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de Castro, V.F. and Frazzon, E.M., 2017. Benchmarking of best practices: an overview of the
academic literature. Benchmarking: An International Journal.
Naeem, M., 2019. Role of social networking platforms as tool for enhancing the service quality
and purchase intention of customers in Islamic country. Journal of Islamic Marketing.
Lan, T., and et. al., 2018. KPI relevant and irrelevant fault monitoring with neighborhood
component analysis and two-level PLS. Journal of the Franklin Institute, 355(16),
pp.8049-8064.