RESTAURANT

OPERATION AND
PLANNING
JORIM SUMANGID
JORIM SUMANGID

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On successful completion of
this module, you will be able
to:
Describe the main factors that influence
the menu planning process.

Explain the different approaches to menu

pricing and the process of menu design.

List the steps involved in table setting.

Describe the common types of tableware

found in most restaurants.

Explain the considerations involved in

restaurant layout, design and ambience. 03
 MENU PLANNING AND
DESIGN
• Everything starts with the menu. The
menu dictates much about how your
operation will be organized and
managed, the extent to which it
meets its goals, and even how the
building itself - certainly the interior -
should be designed and constructed. 

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• It is the foundation upon which the layout
and other design functions are based. 
• The menu influences every basic operating
activity in a food service organization, it
affects management decisions about:

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 MENU PLANNING

Menu items which reflect a balance The production methods

between profitability and popularity

The usage and space required for the Sources of good and staples suppliers
equipment of the food service facility

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Customer-related factors focus on customers needs, food pricing plans, the sequence
in which food is presented and customer dietry requirements. 

CUSTOMER TYPE SPENDING POWER

The nature of target The marked prices of

segments would affect food and beverage
the decisions of what items should be
items to be provided decided by the
in a restaurant.  spending power of the
customers, and the
market positioning of
the restaurant.

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Customer-related factors focus on customers needs, food pricing plans, the sequence
in which food is presented and customer dietary requirements. 

DINING SEQUENCE SPECIAL REQUEST

Food items should be Restaurants should

placed orderly according also consider if they
to the dinning sequences have to fulfill some
of customers. Sequences
special requests of
of items are always
started from appetizers customers.
to main dishes and then
desserts.

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Food-related factors focus on cost of materials and percentage of profit, material supply and demand,
nutritional values and the variety of food stuffs. 

Food hygiene and safety in the preparation, sourcing and serving of dishes is also a priority. 

Cost and Price of Supply of Food

Materials
Besides considering the spending
power of target segments,
management should also think
carefully about the cost of food
materials and other auxiliary costs
to ensure a certain percentage of
profit can be achieved.
Nutritional Values 
Materials
A balanced diet is important.
Managers should ensure the stable Nutritional value should be a
supply of food materials when consideration when planning a
planning the menu. Special menu. Customers preferences for
attention should be put on food low-fat, high-fibre diets and
materials which may only be vegetarian food items, also need
available in certain seasons.  to be considered.

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Variety  Hygiene and Safety
Managers should make sure if they In order to avoid food poisoning,
have provided enough choices for the restaurants should re-examine
their target segments. Items in the proposed menu and see if any
different food categories should high-risk ingredients can be avoid
be reviewed to maintain a good in the planning stage.
menu balance.

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 Operation-related factors focus on the restaurant facilities and location.
The operational hours of the menu, (breakfast, lunch, dinner) and the skills and training of the kitchen staff.

These are all factors that have to be taken into consideration.

FACILITIES LOCATION OPERATIONAL HOURS

Kitchen procedures should  be
reviewed to ensure the food
materials proposed can be
handled and stored properly in the
existing kitchen setting.
SKILLS
The menu items proposed must be
communicated to the kitchen staff
to make sure the kitchen team has
sufficient skills and abilities in
preparing the proposed dishes
consistently.
The location has close connection
with the target segments of the
restaurant. Causal dining
restaurants which are located in
commercial districts should
consider having menu items which
are easy to prepare in order to
handle customer flow during the
lunch hours. 
Some restaurants provide different
menus at different times, such as
breakfast, lunch, dinner and tea
menus. These menus are generally
different in their content. For
example, quick, easy to make
foods are usually provided in
breakfast menus.
 MARKETING RELATED FACTORS
BENCHMARKING
This is applicable as it
provides useful information
to restaurants about what
competitors are providing to
their customers. It is a good
source of reference when
planning a restaurant menu.
DECORATION DESIGN
Menu items provided should The design of menu should
be matched with the be attractive and easy to
decoration of restaurant for read which can be act as an
its unity.  effective marketing tool to
attract potential customers.
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MENU DESIGN
A menu is anything you use to communicate with your potential customers by showing them
what your restaurant has to offer. There are different types of menus including traditional hand-
held menus, elaborately-printed menus, menu boards and even verbal menus. 

Everything that is undertaken in the restaurant and how the establishment

is perceived, is linked to the food and menu. The menu in large
part, defines the restaurant’s image and elevates or lowers the customers
expectations. 

First impressions are always important; the menu should complement the

business. Some menus are built around the history, the cultural setting,
cuisine or theme of the restaurant.

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