Menu Development, Planning, and Design for Portland Restaurant

This report provides a comprehensive analysis of menu planning, design, and development, focusing on the Portland Restaurant. It explores the principles of menu planning, emphasizing customer and business requirements, and strategies to maximize profitability. The report discusses different menu types, including Table d'hôte, à la carte, and set menus, and analyzes key considerations for costing and pricing. It also presents a realistic menu plan, incorporating testing and evaluation methods to meet customer needs and business objectives. The report includes a detailed cost and pricing analysis for menu items, aiming to ensure profitability and customer satisfaction. Furthermore, it covers market trends, target markets, and business environment policies, offering recommendations for menu changes to enhance business performance. Overall, the report provides a practical guide for effective menu management in the restaurant industry.

MENU DEVELOPMENT,
PLANNING AND DESIGN

Table of Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
TASK 1............................................................................................................................................3
P1 Principles of menu planning along with design to meet customer and business requirement
................................................................................................................................................3
P2 Customer and business requirements which should be fulfilled to maximise the profit for
different menus.......................................................................................................................4
TASK 2............................................................................................................................................6
P3 Analysing key considerations that required while costing along with pricing of menu...6
P4 produce accurately cost and price menus to meet customer requirement.........................7
TASK 3............................................................................................................................................9
P5 Realistic plan of menu to which can meet the customer and business requirements to
maximise profitability for chosen restaurant..........................................................................9
P6 produce a menu which can help to meet customer and business requirements in order to
maximise profitability for chosen organisation....................................................................10
P7 Testing and evaluation of produced plan........................................................................12
COINCLUSION............................................................................................................................13
REFERENCES..............................................................................................................................14

INTRODUCTION
Menu planning refers to an important managerial activity where food and beverages
operations are executed through a team like entrepreneurs, executive chief and restaurant
managers. This planing is done because menu plays a vital role in relation to attract moire and
more customer for their business. Aim of this report is to understand the learning of menu
planning and design which can help to attract and full fill the requirement and desire of customer
and business both. Chosen restaurant is Portland Restaurant which is a fine dining restaurant and
able to provide worlds best and different wines. In this report there is discussion about the
principles of menu and their design which can meet the customer and business requirements
along with maximum profit for a range of various menus. There is also discussion abou the
realistic plan to maximise the profitability of chosen organisation and there is also sample of
menu with its test and evaluation (Fiedler and Whittaker, 2017).
MAIN BODY
TASK 1
P1 Principles of menu planning along with design to meet customer and business requirement
Menu planning is necessary for the restaurant business because this is an important factor
which play a role in attracting customer towards restaurant. In relation to this, there are some
principles which need to follow during menu planning. This principle includes nutritional
quality, balance, aesthetics along with variety. It also includes colour, flavour, shape and size,
texture of food. There should be enough personnel who should be there to full fill the menu
options and able to entertain the demand which should be also include during the planning of
menu. It should be enough that it can full fill the demand of costumer and also demands can be
fulfilled by restaurant in relation to preparation of food or ordered meal. There should be done on
the demand of location, type of customer, according to seasonal demand and as per the
accessibility of ingredients in the kitchen of restaurant. Menu should be enough that it can be
able to full fill each and every type of demand during customer dining in relation to fulfil the
expectation of meal variety, composition and different taste, There is need to keep in mind
during the menu development that there is need to divide each and every section which is there
need to find out easily with their types of meal. For example- Starters should have their own
section along with veg and non-veg (Kim and et. al., 2020). Main course should have separate

section with veg and non-veg category. Like this each and every section should have their own
value. This can help the business to reach the expectation of their customer and make them their
valuable and loyal customer.
Types of Menu
There are three types of menu which are going to be discussed further.
 Table d'hôte- Its meaning is “the host's table”. In this, there are little choice of dishes
with complete at fixed price which is served in restaurant. This menu have little choice
and due to little choice their prices are fixed and are able to offer limited courses. In this
menu type, there are fixed time for that meal after a limit time there is no availability of
that food in restaurant. In this, there is minimum wastage of food is there and have little
operation for preparation.
 à la carte menu- It's simple meaning is according to customer or from the menu. In this,
in this type of menu there customer have wide range of choice. They are able to choose
any of the mean and there each and every meal have their own pricing which means each
meal is separated. This separation give wide range of choice to select the meal according
to their choice. There is high preparation of meal or food which is ordered because food
preparation or say cooking needs time. They have high pricing in comparison to Table
d'hote (Filimonau and et. al., 2020).
 Set menu- This is the third type of menu in which there is little choice for customer. In
this there is only little number for choice. This is usually set for large banquets functions.
There is each section but due to less number of choice, menu is small in choice.
P2 Customer and business requirements which should be fulfilled to maximise the profit for
different menus
To earn maximum profit in any business there is need to focus on the pricing and
different factors which are able to effect and attract customer which leads to profit according the
customers demand and there level of satisfaction which is there by the quality and flavour of
food items.
Customer requirement- There re some requirement of customer like tasty food, quality
food, proper hygiene, better service along with fast processing. In relation to this when Portland
restaurant is able to fulfil these requirement of their customer then they are able to make them

regular and loyal customer for their business. This can lead to high profit by getting and
attracting large customer base for their business.
Trends- There is need to do the market research in relation to get the present trend which
are able to attract their customer. Here, Portland restaurant need to have their eyes on the
trending menu which can help them to involve those dishes in their trend and able to retain and
increase their customer which can leads to high profit (Szafir and Fong, 2017).
Target market- There is need to have information regarding the current market target
which are there customer for the restaurant and whom they want to attract for their business.
There is need to make some different strategy which can able to attract customer to enhance the
sales.
Business requirement- There are some business requirement which is during
development of menu in which there is need to keep in mind that each dish ingredient must be
available to serve their customer when there is no ingredient for any specific meal then this is not
good for business.
Organising training to their staff- To retain and attract more customer for their restaurant,
there is need to train their staff member which can help them to learn how to deliver services in
different way to attract customer. This can help to get better business for their restaurant.
Meeting current laws- Portland restaurant need to consider the laws and different
legislations which should consider for better health of their customer and workers too. Laws is
there which is able to decide what is ethical or what is unethical. Through this, customer and
business is able to find out that either they are using the ethical way or not in their delivering
procedure.
Recommendation
It is recommended that there should be change in the menu as per change in trends. This
can help to get better business along with this change is able to attract and help in customer
retention which is there able to get better business and profit. There is need to include new and
trending foods which are there valuable in this time and this may help to attract large customer
base which is due to people have the tendency to run with the trend which is able to help in
getting high business and able to satisfy their customer (Hanaysha, 2017).

TASK 2
P3 Analysing key considerations that required while costing along with pricing of menu
Pricing and costing of menu is a wide concept and is important due to impacted by
various factors which needs to be in consideration before developing menu. There is some
consideration which is discussed below:
Seasonal impact- There are different seasons which are there during whole year and due
to this there is need to change in menu which also impact on the menu development and their
design. So, there is need to make different menu for different season which should involve the
environment which is before developing menu for their restaurant. Moreover, there is need to
analysis the customer need and according to their need menu should be developed which is
regarding to full fill the expectations and requirement of customer. Portland restaurant need to
focus on seasonal menu which can help to attract large customer base for business (Karim,
2016).
Business environment policies- Every business have their own policies which they need
to achieve standard of CSR. This refers to the factors which is there influenced by different
conditions of environment and should be considered during planning and developing menu. This
is the one which is able to impact the price which is there offered by the hotel and restaurant for
their respective customer. Portland restaurant is the one which is able to create policy which
should consider the well and sustainable aspect in relation to safety of environment.
Positioning- When restaurant owner is able to find out the preferences of customer after
that there is need to check there market position and to evaluate on which place they want to be
on. For this, Portland Restaurant need to find out their expensive brand which they like to be in
market. There is also need to find out different ideas for the pricing of the product in menu which
is for the Portland restaurant (Alalwan, 2020).
Profit- This is one of the main reason to run the business is to earn the profit through this
business. In this, to earn profit is main reason for developing the menu which is there by in such
a way that preparation cost should be less than the selling price. Much difference in between
them leads to high profit for Portland restaurant. In this, there is need to figure out the
competitors prices which should not be less than developing menu price otherwise large
difference can divert customer to rivals.

Competitors- They are the one which should must be considered during developing
menu of Portland restaurant where there is need to evaluate and compare the charges which are
offered by competitors in market for similar product. Portland restaurant need to less pricing of
their product which should be enough less that enable customer to attract and leads to high profit
(Acri née Lybecker, 2020).
P4 produce accurately cost and price menus to meet customer requirement
A B C D E F G H I J
Menu
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost %
Portion
C.M.[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Shiitake
Mushroo
m
15 12 2.88 24% 9.12 180.0
0
43.20 136.8 7%
Chicken
Liver
Parfait
12 10.7 3.75 35% 6.96 128.4
0
44.94 83.46 4%
Salsify,
Black
Garlic,
Pear &
Hazelnut,
Confit
Egg
45 11.1 3.22 29% 7.88 499.5
0
144.86 354.6
5
19%
Beetroot
& Bitter
Leaves,S
quab
Pigeon
16 9.02 2.98 33% 6.04 144.3
2
47.63 96.69 5%
Brown
Butter &
22 17.95 6.10 34% 11.85 394.9
0
134.27 260.6
3
14%

Cinnamo
n Ice
Cream,
Caramelis
ed Apples
Gnocchi,
cauliflow
er &
parmesan
, Hen of
the
Woods
75 12.12 3.64 30% 8.48 909.0
0
272.70 636.3
0
33%
Jerusalem
artichoke,
Partridge,
pear &
Madeira
jus
32 10.95 4.38 40% 6.57 350.4
0
140.16 210.2
4
11%
plum &
apple,
Chicken
liver
parfait
18 13.32 5.86 44% 7.46 239.7
6
105.49 134.2
7
7%
Totals 235 2846.
28
933.24
1
1913.
04
100%
Item Total
Sold
Menu
Price
Portio
n Cost
Food
Cost %
Portion
C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Roc des 12 5.25 1.79 34% 3.47 63.00 21.42 41.58 6%

Anges
Storm
Wines
22 6.75 2.23 33% 4.52 148.5
0
49.01 99.50 15%
Philippe
Guerin
32 6 1.80 30% 4.20 192.0
0
57.60 134.4
0
21%
Spring
Sec
42 7.25 1.96 27% 5.29 304.5
0
82.22 222.2
9
34%
Haute
Victoire
11 6.65 1.86 28% 4.79 73.15 20.48 52.67 8%
Sylvaner
Vielles
Vignes
19 7.5 2.18 29% 5.33 142.5
0
41.33 101.1
8
16%
Total 138 ACM = 27.593 923.6
5
272.04
7
651.6
03
100.0
0%
Total
TASK 3
P5 Realistic plan of menu to which can meet the customer and business requirements to
maximise profitability for chosen restaurant
To develop the menu of restaurant, there is need to consider different key elements which
is there to meet the requirement of customer and business in relation to increase profit of
restaurant. There are some of the elements which are discussed further (Athanasoulias and
Chountalas, 2019).
Menu development as per various functions- Each and every restaurant need to
develop their menu according to as per their customer base where there is need to find out the
way to increase their customer base. Portland restaurant need to develop different menus like
occasions, normal days, festival time and wedding menu and many more. Different function and
occasions have their own specific orders or choice for meal which should be included when there
is any special occasion or any festival. This can help to increase the sales and also help in to
increase the customer base for Portland restaurant (Ho and Kumar, 2016).

Legal requirements- According to legal requirement and different rules and regulation,
each and every restaurant needs to establish their business operations and their functioning. In
relation to Portland restaurant, they need to consider each and legal regulations which should be
concerned to health and safety for their customer and their workers too. There is need to fulfil the
demand of customer by using different legal requirement.
Menu balance and creativity- There is need to show some creativity in during
development of menu and also there is need to include some images of food and drinks which
should be attractive enough that it could attract customer and able to help in increase the sales
along with profitability of restaurant. This can also help in satisfying customer and business
requirement too. Using attractive fonts which are there able to attract customer to increase the
customer base (Álvarez-Ellacuría and et. al., 2020).
P6 produce a menu which can help to meet customer and business requirements in order to
maximise profitability for chosen organisation

Portland Restaurant
Food Menu
Shiitake Mushroom
Chicken Liver Parfait
Salsify, Black Garlic, Pear & Hazelnut,Confit
Egg
Beetroot & Bitter Leaves,Squab Pigeon
Brown Butter & Cinnamon Ice Cream,
Caramelised Apples
Gnocchi, cauliflower & parmesan, Hen of the
Woods
Jerusalem artichoke, Partridge, pear &
Madeira jus
plum & apple, Chicken liver parfait
£4.50
£4.00
£8.00
£12.00
£22.00
£7.00
£15.00
£4.5b
Beverages Menu
Roc des Anges
Storm Wines
Philippe Guerin
Spring Sec
Haute Victoire
Sylvaner Vielles Vignes
Rheingau '18
Bourgeois
Didier Desvignes
Sangiovese
Cossetti
Bernard Gripa
Malbec
Vidente
£66.00
£95.00
£3.00
£28.00
£7.00
£40.00
£52.00
£20.00
£20.00
£30.00
£57.00
£13.00
£6.00
£5.00

La Boussole
Ch. des Annereaux
Dom. Denizot
£7.00
£8.00
£9.00
P7 Testing and evaluation of produced plan
During the development of menu there is need to determine the efficiency and
effectiveness of it which is there to bring in Portland restaurant. There should be improvement
according to evaluation. There are different methods which should be there to evaluate and also
needs for the suitable improvement in menu which is going to be discussed further (Bao, 2018).
Benchmark- This is the method in which Portland restaurant needs to set the suitable
standard that can help to fulfil the needs and wants in an suitable manner which is there at
specific period of time. This can also help to estimate the profit of Portland restaurant and
earning ratio along with sales that should be benefited by new menu in certain time period. This
is the procedure that can be useful during establishing standards in relevance to achiever it in
certain period of time.
Key performance indicators (KPI)- This technique is the one which is useful to
understand along with to measure the performance which can be used by the Portland restaurant.
Portland restaurant is able to user the KPI in references to know about sales which is there
increased by the new menu. Due to this new menu it can be able to help in to achiever the
objectives and target of the organisation. Along with this, it can also help to increase the number
of sales (Ilgin and Taşoğlu, 2016).
System for collecting, recording and evaluating feedback- Feedback system refers to
the collection of information which is there after the consumption of product or services. On
basis of feedback business is able to improve their product or services which can able to reach
the expectation or requirement of customer. This also helps the restaurant to get what dishes are
there liked mostly by their customers and which type of dishes are generally preferred by them.
This can help to know their customer which data can be used in the future for further strategy
and improvement in menu. This collecting, recording and evaluating of feedback is able to help
the Portland restaurant to deliver those product or services which is able to fulfil the demand of
customer along with their expectation (Li and Kang, 2018).

Update menu according to feedback of customer- One of the most important reason to
collect the feedback is to gather the information which is related with improvement along with
alterations in menu of restaurant and some changes which are there required for the improvement
in the services which is offered by Portland restaurant. There is high need for some modification
in the menu of the Portland restaurant which is there for the improvement in the menu in relation
to satisfy customer by their product and services (Cavalcanti, 2016).
COINCLUSION
From above discussion, it can be concluded that during planning about the restaurant
menu, restaurant need to consider various components which can help to make the menu
according to trend and demand of customer in relation for high sales and better business. In this
report there is discussion about the principles of menu planning and design along with different
types of menu. There is some discussion about the customer and business requirements for
maximum profit along with some key consideration for costing and pricing in menu. There is a
sample of menu which can help to consider for the future menu development. There is also
evaluation and testing of the menu.

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