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Menu Development, Planning and Design

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  • Level: Diploma
  • Pages: 8 / Words 2017
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INTRODUCTION

A menu can be defined as list of food and beverage items along with their prices that is offered to the customers at a restaurant (Ahn and et. al., 2018). Menu Planning is an important task within a restaurant as it saves both time and money, promotes healthier eating choices and should be planned while keeping certain points in mind like availability of ingredients, accessibility to the market, people who are to be served etc. The report is based on Pasco Cafe which is located on a busy high street and has regular customers. The report explains the different principles of menu planning in order to meet business and customer requirements and factors that need to be kept in mind while deciding prices of the menu. A menu is also presented which meets the requirements of customers as well as businesses.

Task 1

P1 Principles of menu planning and design to meet customer and business requirements for different kinds of menus

Menu Planning and Design is an important component within a restaurant as it helps in saving time as well as presents the customers with a variety of food and beverage options to choose from. The different principles of menu planning and design are explained below -

  • Balance –While planning and designing a menu, it should be kept in mind that various dishes and flavours are balanced with each other. Also, food items should also be balanced depending on if they are high or low in fat.
  • Variety –The menu should offer a variety of dishes to the customers to choose from so that their choices are not limited to specific food items (Clemensen and et. al., 2017). The food items should be based on main courses that are served by the restaurant.

Menus can be tested by using questionnaires that are offered to the customers to get an idea of how successful the menu is and the areas in which it can be improved. All these principles help in meeting customer as well as business requirements. There are different kinds of menus that are offered at restaurants based on their business like à la carte, table d’hôte menus etc. which are explained below -  

  • À la carte – This kind of menu provides the customers with the choice of ordering individual food dishes in a restaurant. The menu contains a list of food items along with their prices. Pasco cafe offers  à la carte to its customers.
  • Table D’hôte –This kind of menu wherein few choices of multi course meals are offered to the customers at fixed prices.

Menu planning constraints

The various constraints of menu planning are as follows -

  • Availability of ingredients –Every dish has its own ingredients and there can be cases when the ingredients of a specific dish might not be available in the market which can act as a constraint (Hernández-Ocaña and et. al., 2018).
  • Type of Target Market –Different target markets have their own taste and when a restaurant develops or plans the menu, this factor should be kept in mind because if this is not addressed, it can act as a constraint.

P2 Customer and Business requirements that need to be fulfilled in order to maximise profits

Both customers and businesses have different kinds of requirements that must be fulfilled in order to maximise profits. The target market of Pasco Cafe includes travellers as well as employees working in different offices. Customers expect their dishes to be customised, fat free, sober etc. Thus, Pasco cafe should understand the importance of meeting customer needs and expectations, this helps in building a strong brand image and satisfying the needs of the customers which helps the organisation in gaining the loyalty of the customers.

Also, there are certain business requirements that should also be fulfilled in order to maximise a company's profits and share in the market. For example- the respective cafe should hire experienced staff that can further be trained to attain maximum output (Ioppolo and et. al., 2016). The equipments and facilities in the premises should be in sync with the latest trends of the market. The cafe can also use the concept of menu engineering which can also help it in maximising the profits. It should also focus on meeting food and safety as well as hygiene standards. 

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Task 2

P3 Plan to develop a menu in order to maximize the profitability of the chosen organization

Various factors should be taken into account while planning menus like the restaurant or cafe should develop its menu based on the preferences of customers and their tastes. Also, different functions like weddings, conferences etc. should have menus that cater to people who attend such functions (Jamei and et. al., 2017). The food dishes in a menu can use seasonal or local ingredients which has many advantages like the local people relish such dishes more. But at the same time it can also act as a disadvantage as people who visit the place first time may or may not like the taste of the dish as they are not used to the ingredients. Thus, menu planning is crucial process and should be carried out by Pasco cafe effectively to not only meet the needs of the customers but also maximise profitability. The skills of the staff as well as the resources should be utilised to their maximum capacity. The ingredients that go into the preparation of food dishes should meet the quality standards which means that the food and beverage items will be of high quality. Menu engineering is also a great way to implement in order to increase profits.

P4 Menu

A menu is a very important part of a cafe or restaurant as it helps the customers in knowing the offerings of the place. It also provides the management to get an idea about what resources and ingredients will be needed in order to prepare different food dishes (Khalil and Elkhider,  2016). A menu is not permanent and can either change on a daily, weekly, monthly or annual basis. Since the owner of Pasco cafe wants to revise the menu, a revised menu that meets the requirements of customers as well as the business is described below -

Every day menu

 Pasco Cafe

Beverages: 

· Cappuccino...........................................................................£6.75

· Cafe Latte.............................................................................£6.75

· Espresso................................................................................£6.95

· Hot Chocolate …......................................................…........£7.50

· Tea …...................................................................................£5.95

· Cafe frappé...........................................................................£6.45

· Cold Coffee ….....................................................................£6.95

 

Food Menu 

· Ham Sandwich....................................................................£10.95

· Tuna Sandwich.…...............................................................£11.95

· Salad....................................................................................£06.95

· Cheese Sandwich.................................................................£10.95

· Crisps...................................................................................£14.95

· Veg. Lasagne.......................................................................£12.95

· Veg Burger...........................................................................£15.95

 

Conference menu

 Pasco Cafe

Buffet Options

£ per person

· Selection of sandwich and home-made hand cut chips..........................£3.95

· Selection of Panini's and home-made hand cut chips.............................£5.95

Option A

· Selection of Sandwiches and open rolls, Park Pie, Assorted Quiches, Home-made Sausage Rolls, selection of savouries........................................................................£6.00

Option B

· Basket of Plain Petit rolls, Carved Beef Platter, Selection of sandwich fillings, Marinated Chicken Drumsticks, Slice of Finest Pork Pie, Assorted Canapes, Scotch egg, Fresh mixed leaf salad.............................................................................................£07.95

Option C

· Basket of Plain Petit rolls, Carved Beef Platter,Fresh mixed leaf salad, Slice of Finest Pork Pie, Coleslaw Salad, Chinese Spare Ribs, Carved Gammon Platter, Selection of Pickles & Savouries, Marinated Chicken Drumsticks.............................................£10.95

P7 Testing and Evaluation of the above Menu

The above menu can be tested and evaluated by the owner of Pasco Cafe by analysing the reviews that people post online and the revenue that is generated from each table (KPIs Every Restaurant Manager Should Measure, 2020). There should be systems that collect, record and evaluate feedbacks that are provided by customers on the menu. This will help the cafe to understand the needs and expectations of the customers in a better way. Also, by doing so the cafe can update its menu and design it in such a way that it is in line with the feedback they provide (Qian and et. al., 2017). This will help it in gaining loyalty of the customers as well as increasing their overall satisfaction.

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The cafe can also set benchmarks for its success like offering its customers the option of customised food and beverages. It can also engage customers online on various social media platforms like Instagram and Facebook in order to keep them updated about any new happenings of the cafe like addition of a new dish or beverage etc.

CONCLUSION

From the above report, it can be concluded that menu planning is a crucial component for a restaurant or a cafe and the management of the same should take in account various factors like preference and expectations of the customers, skills of the workforce etc. Also, it is recommended that the skills and resources that are available with the organisation should be utilised to their maximum capacity to ensure that the overall profitability as well as the performance of the same in increased and that customers are satisfied with the products and services offered to them. 

REFERENCES

  • Ahn, Y. and et. al., 2018. Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning. Korean Journal of Community Nutrition. 23(5). pp.411-423.
  • Clemensen, J. and et. al., 2017. Participatory design methods in telemedicine research. Journal of Telemedicine and Telecare. 23(9). pp.780-785.
  • Hernández-Ocaña, B. and et. al., 2018. Bacterial foraging optimization algorithm for menu planning. IEEE Access. 6. pp.8619-8629.
  • Ioppolo, G. and et. al., 2016. Sustainable local development and environmental governance: A strategic planning experience. Sustainability. 8(2). p.180.
  • Jamei, E. and et. al., 2017. Investigating the role of virtual reality in planning for sustainable smart cities. Sustainability. 9(11). p.2006.
  • Khalil, M. K. and Elkhider, I. A., 2016. Applying learning theories and instructional design models for effective instruction. Advances in physiology education. 40(2). pp.147-156.
  • Qian, J. and et. al., 2017. The design and development of an omni-directional mobile robot oriented to an intelligent manufacturing system. Sensors. 17(9). p.2073.

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