Strategic Menu Development Plan for Savoy Restaurant, London

This report presents a menu development plan for the Savoy Restaurant in London, focusing on aligning menu design with customer preferences and business objectives. It examines the principles of menu planning, including nutrient density, realistic descriptions, and customer satisfaction. The report compares different menu types like a la carte, fixed, and cyclic menus, and discusses the impact of customer and business requirements on menu design, emphasizing the need to incorporate healthy options and manage costs effectively. The plan includes stages such as creating a menu concept, enlisting ingredients, analyzing the supply chain, and pricing items. It highlights the importance of budget sources, appropriate resources, quality standards, and skilled employees in producing a menu that meets customer needs and increases profitability. The report also stresses the significance of monitoring market trends and gathering customer feedback to ensure the menu remains competitive and appealing.

Menu Development
Planning and Design

Table of Contents
INTRODUCTION...........................................................................................................................3
Principles of menu planning and design to meet customers’ requirement for a range of menus 3
Customers and business requirements that need to be fulfilled for increasing profits................4
Comparison and contrasting of different range of menus (M)....................................................6
Impact of customer and business requirements on the design of broad range of menus (D)......6
Realistic plan to develop menu that meets customers and business requirement........................6
Producing menu that meets customers’ requirements and increase profitability........................7
Evaluation of produced menu......................................................................................................8
Realistic menu using a fully researched and costed plan (M).....................................................9
Recommendations for improvement (M)....................................................................................9
Produce an in-depth plan for menu development, including KPIs to measure success............10
PART 2..........................................................................................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES................................................................................................................................1

INTRODUCTION
Menu planning is a process to plan the optimum possible presentation of recipe. This
present study is based on the Savoy restaurant of London. It offers qualitative food items to
customers and as compared to other restaurants it has affordable prices (Reeves and et.al., 2021).
This study is going to discuss different types of food menus and ways of selecting one of the best
and effective food menu. Further, it will discuss some principles that need to be considered while
designing and planning food menu. Some factors that have been discussed in this study include:
adequacy, pricing, customers' requirements and competitive strategies.
This study will discuss reasons of considering customers and business requirements while
designing food menu. By considering customers and business requirements, companies can
accomplish their goals of attracting customers, increase retention rate and improving image in
the market.
Principles of menu planning and design to meet customers’ requirement for a range of menus
Menu planning is one of the most important task of restaurants and different types of
café. For making menus in an effective and attractive manner, employers need to consider some
basic principles that are as follows:
Nutrients density: While menu designing and planning, it is important for designer to
add such foods types that consists of nutritional values and healthy ingredients. It can attract
customers and can satisfy their needs. Nowadays, customers have become health conscious and
for this purpose, they need to add healthy ingredients while designing menu.
Realistic: It is important for employers to mention all ingredients under the food name as
it makes customers able in knowing ingredients that have been used (Moreira, Wanner, Martins
and Sarubbi, 2018). By knowing about this they can protect themselves from allergic food and
can improve their decision-making. Providing realistic and accurate information to customers is
the key of becoming successful.
Customer satisfaction: While designing menu, employers need to consider different
needs of customers rather focusing on one type of need. Menu should consist of different food
types in different colour, quantity and taste. For example: some people prefer spicy food and
some prefer sweet and not so spicy so, accordingly, employers need to add food types and
ingredients.

There are different types of menu that can be considered or use by restaurants. Selection
of the type of menu relies on the availability of resources, size of restaurant and the type of
business. Some common type of food menus include:
La Carte: An a la carte menu type lists the prices for each item separately. As compared
to other types of food menus, this type of food menu charge high prices but it has more
flexibility. Customers are free to choose individual items, and then they can combine it with
other food items (Ronel and Weiniger, 2019). They can enjoy different kinds of food with this
type of food menu but they may have to pay high.
Fixed: It is a type of menu that has limited food options and fixed total price. This menu
can be called set menu and many customers get confused with static type of menu. The table
d'hote menu and the prix fixe menu are 2 common examples of this type of food menu.
Cyclic menu: It is a type of menu that has repeated options over a specific period. For
example: Restaurant can offer grill sandwich and vegetable cheese sandwich on Monday and
burgers can be offered on Tuesday and so on. There are 2 main reasons of using this type of food
menu such as: small cooking operations and limitation of resource availability to cook to order
item.
The Savoy restaurant has prix fixe fixed menu and it is the reason as it has potential
customers base. It can help this restaurant out in increasing sales and profit as well.
Customers and business requirements that need to be fulfilled for increasing profits
Customers' requirements
On the basis of recent market trends its essential to identify appropriate evaluation of market
trends identification. Because proper idea of customer choice preferences identification is one of
the most essential term which useful for manage multiple risks within restaurant and food
products selling industries with great manner. From the analysis of market trend one major thing
will be clearly identified that food distributor industry management has duty to involve healthy
food products like green vegetables, low sugar in sweets, alcohol free, zero waste and many
more.
Continues changes in customer requirements evaluation is not easier task but from the other
company performance identification with research approaches, social media feedbacks, reviews
makes better understanding for which type of activities are essential for business effectiveness
(Aldaihani and Ali, 2018). One major things which identify customer requirement is reviews

taken from customers or youth because they do have clarity which type of product customer
really wants. Customer taste, preferences can easily evaluate from the four major approaches like
price decisions, effective quality, identification of choice and convenience. Profit expansion in
business also requires proper consideration of quality management because almost customer
firstly analyse that this organization provide quality of product with application of cleanliness or
not. Without having proper consideration of this term impacts on customer attraction towards
with the business goods and services buying process. And in the recent market trends it’s clearly
analyse that people have wide range of options in buying goods and services.
Business requirements
Profit expansion in food distributor business is all above refers to includes and emerge some
appropriate approaches like product quality and consistency, quality, cost, healthy and safety
term involvement. Business has multiple requirements and its management team has duty to
fulfil needs because of long term sustainability. Revenue generates and development is major
priority of any organization who distributes their services. But it can be generate with proper
utilization of proper tools and techniques like involve of effective cost or goods, marketing
activities, financial aspects management and many more. Effective labour cost also very major
essential term because business manager has duty that they properly involves within financial
terms decision for labour cost effectiveness. Variation in business requirement requires cost of
production determination.
Different dishes involvement in restaurant of food distributors has duty to engage raw
material seller who provide services at good price. Thus, from the consideration of multiple
aspects its important term that business when decide to engage new approaches within
organization they do have duty to analyse multiple aspects for business sustainability. Idea of
this term its important aspect that marginal cost, other multiple cost determination is essential for
business requirement satisfaction so business management has duty to properly involves and
engage financial management plan. Because having appropriate price distribution makes better
operational, marketing and selling activity.

Comparison and contrasting of different range of menus (M)
Comparing and contrasting different range of menus is mainly refers to Savoy restaurant
mainly decides to provide different range of dishes at good price. Thus, its decide to analyse
new activities involvement in restaurant activities because its import aspects to survives into
competitive market. Different range of menus within business is mainly refers to includes
analysis for customer demand, multiple people prefer healthy food, some prefer junk food like
almost children’s, vegan products etc. Idea of this terms its import aspects that individual
develop higher consideration and focuses towards with the different range of menus on the basis
or market demand identification.
Impact of customer and business requirements on the design of broad range of menus (D)
Customer requirement and business requirement changes influence challenging aspects on
menu design. And it’s important term to engage new approaches within business activities for
managing goods. Restaurant service distributor has duty to provide different range of menu
because individual has their different choices in buying food. Thus, idea of this term its
important aspect to involve different range of menu includes with vegan good, healthy food, law
sugar dishes and many more. And for the recent market activities and survives into competitive
market different range of menus addition is important term. But it affects on activities of
employee, supplier, chefs and other worker which means it mainly impacts on operational
process.
Realistic plan to develop menu that meets customers and business requirement.
Stages of developing menu
Creation of menu concept: This concept is mainly refers to includes essential dishes includes
on the basis of customer requirement. In the first step of menu design on the basis or customer
requirement, one major thing which essential to consider is new menu not take higher cost which
impacts on financial activities and it can also satisfy customer and business requirement.
Customer requirement proper provide quality of food and maintain cleanliness, on the other hand
business requirement includes revenues generate.
Enlisting ingredient: Chefs who mainly operate dishes making activity on the basis of customer
needs, its import term that they do have clear idea and in case they don’t have appropriate
knowledge, restaurant manager has duty to engage expert which has proper idea for new dishes

so they provide training to employee. This term helps to manage sustainability within
organization practices.
Analysing supply chain: Evaluation and identification of raw material involvement to selling
process mainly require some specific term consideration that supplier provide raw material on
specific time or not. Because it impacts on operation process so for the menu design its mainly
essential term to analyse appropriate raw material distributor (Li and et.al., 2021). Completion of
this activity next is manufacturing which means dishes making process, employee performance
and quality of food deliver within specific time has power to fulfil individual requirements,.
Price out menu items: Completion of all the essential term like which type of food products,
dishes, operational activities, chefs, supplier identification and many more involve within in
restaurant services. Next term is pricing decision, menu pricing decision is not easier task, it
require identification meeting, information evaluation, analysis of multiple factors in term of
how much expenses happens into products so on the basis of manager or financial manager
analyse revenues cost.
Producing menu that meets customers’ requirements and increase profitability
Things need to be considered
Budget sources: Restaurant manager when decide to develop food distribution services they do
have duty to evaluate frame work of budget sources because it major essential term to engage
new activities within in business practices (Chuang, Kuo and Luo, 2020). So idea of this term
they do have to engage appropriate investors who have capability and interest in investment of
fund.
Appropriate sources: Menu that meet customer needs appropriate sources can easily define as
selection of right employee which has great knowledge of menu plan, chef who has great idea of
product making process and many more. Also raw material distributors evolution is essential
term because it impacts on overall restaurant services. Supplier, employees, chefs, seller are
major sources for managing restaurant activities.
Quality and food standard: Customer satisfaction is key aspects of business growth and revenues
generate. So knowledge of this term its import term to launch appropriate menu like vegan,
healthy dishes, law sugar sweets and many more which defiantly reach customer attraction and it
raises profitability as well (Pratminingsih, Astuty and Widyatami, 2018).

Resources and skills: Employees who provide their services in restaurant they do have duty to
develop positive attraction of audience. Resources includes food processing machines, new
plates, glasses, human resources and many more which produce products and services. Skills
requires in employee includes effective communication and problem solution with appropriate
decision-making skills because it maintain effective relation with customer. So idea of multiple
aspects its very essential to engages appropriate activities and process which makes more
sustainability in menu planning process.
Evaluation of produced menu
Key performance indicators: KPI tool is beneficial for identification of performance
identification of new changes within specific period of time. It helps to provide idea taht new
changes have potential to develop effective changes in business activities or not. Also it builds
awareness that a new decision has power to influence positive attraction of audience towards
with the restaurant services. So from the uses of this tool restaurant manager analyse
performance identification of new menu plan which has power to attract customer attraction with
very great manner. It provides idea and knowledge of five major essential term like evaluation of
profit margin, revenues growth, revenues per customer, customer satisfaction and client retention
rate. Knowledge and idea of all the essential terms its important term that manger build higher
attraction towards with the involvement of higher consistency in business activities with experts
advices and professionalism addition in planning process. Because, manager and restaurant
management team has duty and idea for managing goods and services with great manner and
provide satisfaction to customer and business requirements as well. From the identification of
customer requirement that almost customer prefers healthy food, with quality or hygiene
involvement in operational process of food. Thus, knowledge of this term that when chefs has
lack of idea for making healthy food its import for progress of new project that they engage
appropriate individual which has proper knowledge for making food.
Revenue generation: Customer attraction or audience trust towards with restaurant services is
major essential approach for revenue generation (Chun and Nyam-Ochir, 2020). And it can
easily manage when restaurant management team build effective menu plan on the basis of
different customer needs identification. Having this term within in Savoy restaurant practices
defiantly reach customer attraction. Its clearly identified that the business manager analyse that
they do have duty to engage new products and services because customer needs and wants

continuously change. Thus, idea of this term restaurant manager or chefs implement new plan for
and they regularly evaluate new methods or approaches for revenue generate.
Feedback: Business performance evaluation is not and easier task and customer requirement and
their satisfaction evaluation is very import term for long term sustainability of organization.
Savoy restaurant when decide to involve new menu plan for customer attraction they do have
duty to evaluate feedbacks from customers as well because they mainly prefer to believes in
provide right information to others or restaurant so they can engage new and effective practices
within in business activities (Wang and Zhang, 2021).
Also for the menu plan development, new variation evaluation, progress identification, risk
management and long term sustainability of organization can easily manages with business
manager develop higher consideration and focuses towards with the appropriate management of
overall business activities. Savoy restaurant management team develop continue practices which
attracts audience attraction and its very effective approach that management team build and
implement effective process of long term attraction and positive relation with great service
distribution.
Realistic menu using a fully researched and costed plan (M)
Restaurant organizer has duty to Researcher when evaluate and identify that they do have to
engage new applications within business practices. It’s important term that when individual
develop higher attraction towards with the quality they do have duty to engage appropriate
aspects which makes more efficiency in product quality (Daud and Aziz, 2019). Coasted plan
mainly develops and prepares by experts of financial department and chefs involvement, so when
they decide to develop plan its very easier to identify appropriate and best range of good when
customer can also easily expand money on it.
Recommendations for improvement (M)
Almost individual organization when decide to involves new projects, activities, variation
and many more aspects in business. It’s been essential term to involves some appropriate
strategic approaches like for the development of more improvement, it’s easier to involve great
chefs within in restaurant services and practices effectiveness. And it helps to provide guidance
to inivdiual worker who provide their services in restaurant because they do have great
knowledge and idea for long term customer attraction with quality of dishes delivery. New

decision-maker who has great experience in restaurant area can defiantly attracts audience
attraction and customer will be defiantly satisfied from it.
Produce an in-depth plan for menu development, including KPIs to measure success
From the application of Key performance indicators its been clearly evaluated that mainly
individual employee performance and their behaviour towards with the work impacts on
sustainability of restaurant services (Nozari and et.al., 2019). And it impacts on progress of
business activities as well. Dept for menu plan development require some essential terms like
evaluation of raw material cost and supplier behaviour and discipline in product delivery,
analysis of quality, dishes effectiveness, quality and cost identification from overall activities
includes with raw material to preparation of dish and delivery of goods. So from the
identification of multiple aspects its very easier to manage various aspects of new menu
development with easier manner.
PART 2
Covered in PPT....

CONCLUSION
It has been summarised from the above study that menu planning plays a vita role as it
makes managers able in attracting customers and increasing sales. There are number of factors
that need to be considered while designing and planning menu. This study has discussed all those
factors that need to be considered such as: customers' needs, pricing strategy, quality, nutritional
value and others. Further, this study has shown different types of food menu and ways of
selection of appropriate type of food menu. Evaluation of performance and effectiveness of types
of food menu is also important as it helps out managers in selecting effective type of food menu.
Customers' feedbacks, sales indicators are some effective types of measurement tools that can
make able to employers in knowing effectiveness of food menu. This study has discussed some
effective approaches to menu costing and pricing such as: pricing by portion cost, pricing by raw
food cost, competition and demand.

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