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Planning & design of menu
Planning & design of menu
Assignment 1
Contents
1. Planning of Menu and Key Terms of Design    1
1.1 Menu    1
1.2 Purpose of Menu Identified and Explained for    1
1.3 Analysis of different format of Menu    1
2. Menu Planning Principles    4
2.1 Customer Requirements    5
2.2 Location and Competition    5
4. Compare and Contrasts of Menu    9
5. Menu Planning, Design and Profit    9
References    11
1. Planning of Menu and Key Terms of Design
1.1 Menu
The concept of Menu is a used to define entire list of beverages and foods that can be offered to the customers for their prices in a particular restaurant, hotel and resorts. Menu is widely used in the hospitality business to give holistic overview to the customers. Therefore, a menu in the restaurant can be either a la carte that usually showcases roster of the options from which customer can select from this list.
1.2 Purpose of Menu Identified and Explained fo
· Business of Hospitality – A comprehensive menu can offer proper information to the customers what they can expect in a particular restaurant, hotel and resorts. Menu is the list of food as well as beverages that can be provided by the restaurant/hotel to the customers at the specific prices. A defined menu can be a la carte that can represents the roster of options in which the customer can select from in a particular business. Price is also mentioned along the list of the product offerings to share complete information to the customer.
· Customers - Business shares the menu to the end-customers in order to make them aware about all the product offerings which are available. Customers can be very specific to the geography of the business, however, will require the menu for getting the knowledge of different product offerings available in the business. Core essence of the menu is to inform the customer regarding the dishes, what will be the price of offerings and key ingredients present in those dishes.
1.3 Analysis of different format of Menu
There are generally three commonly used format of the menu – Physical format covered by pape
card, Onsite Electronic Menu Display and Onsite/ Social. All these three formats are explained below
· Pape
Card Format - This is a physical menu format which are presented to the customers.
Advantage - Traditional way of making the menu which offers touch and feel to the customer. Furthermore, pape
card format of menu is very easy to create with minimum investment of cost.
Disadvantage - Biggest disadvantage of pape
card format of menu is perhaps difficulty in making real-time changes. In case the business wants to remove a particular offering or add some other extra offering then they have re-invest in preparing the physical menu again.
· Onsite Electronic Menu Display
This form of menu is catching up in the industry and widely used in many chain-business to offer consistent experience to the customers
Advantage - Electronic menu display is one of the most attractive option to not only display different product offerings but also engage the customers.
Disadvantage - Installing the onsite electronic menu requires investment of large capital at the fore-front. It is difficult to make any changes to already existing menu.
· Onsite (Website/ Social Media)
Very commonly used format of menu in present dynamics. The start-up business are now investing more in creation of menu through websites.
· Advantage - Through website and social media, business are able to connect with the target audience, understand their behavior and penetrate deeper in the market.
· Disadvantage - The biggest disadvantage of creating the social media presence and website is underlying cost and efforts.
2. Menu Planning Principles
Planning of menu is based on the principles to include the nutrition, balance and quality of minerals. This also include aesthetics as well as variety that incorporates color, flavors, shapes and sizes. Required resources, equipment and human resources to offer and serve as the menu. Taking into consideration, quality services, and effective...