Evaluation of Menu Costing, Pricing, and Design for Food & Beverage Restaurant

This report evaluates the menu of a food & beverage restaurant based on costing, pricing, and design factors. It also analyzes cost considerations and sustainable menu planning considerations.

Food&Beverage
Operation
Management

Table of Contents
INTRODUCTION ..........................................................................................................................1
LO5 .................................................................................................................................................1
Evaluation of menu of chosen restaurant on the basis of costing, pricing and design factor.....1
Analysing cost considerations when planning and creating menus for food&beverage outlets.2
LO3 .................................................................................................................................................2
Identify and analyse sustainable menu planning considerations.................................................2
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Menu is a document which hold the information about the food&beverage provider about
their offerings or products. The menu is one of the communication tool which is used by the
hotel, cafe, restaurant or other foods service renderer (Chen and Voigt, 2020). Menu is also
effective tool of marketing in which can be used by FOOD FACINATION for marketing their
offerings in public. This report is based on FOOD FACINATION which is new restaurant
opening with English services. The assignment covers a menu evaluation of a established
restaurant, on the basis of their cost, price and design. Analysis of cost and sustainable
considerations while planning and creating menus for FOOD FACINATION.
LO5
Evaluation of menu of chosen restaurant on the basis of costing, pricing and design factor
CORE by Clare Smyth is the first restaurant opened by the female chef Clare Smyth and
holds three Michelin stars. The restaurant is located in UK and most recommended to the people
who are looking for best quality and tasty food. Kelly Waldron is evaluating the menu of CORE
by Clare Smyth for developing effective menu for FOOD FACINATION. The evaluation is
based on the basis of three constraints cost, price and design (Long, Looijen and Blok, 2018).
CORE by Clare Smyth has three menu one is à la carte menu and other two are of Prix
Fixe type in which they serve core classic and core season dishes. Both these menu types are
similar as the prices of each item are fixed, the guest have multiple food&beverage options
available to them from which they can make their preferred choices. The menu is developed with
standard prices and menu options.1. Costing- CORE by Clare Smyth is a restaurant offering food&beverages by Prix Fixe
menu and à la carte menu. The costing of these types of menu is very low, because no
expensive back covers or any other extra accessories are needed to make the menu look
more attractive. Also, the restaurant is well known with their requirements and cost they
will incur for serving to each table and accordingly forecast their inventory and
production needs (Sardar, 2019).2. Pricing- CORE by Clare Smyth is a mid range restaurant which is targeting the middle
and upper class families and individuals of the society. Therefore, price of the menu is
accordingly set and are affordable. The menu type is à la carte and Prix Fixe which
1

implies that customer on each table has to pay the same amount for the food and services
of the restaurant (Purwar, 2018).
3. Design- The design of Prix Fixe menu and à la carte menu are simple and attractive.
Their attractiveness is underneath their simplicity, the menu design of CORE by Clare
Smyth is also very simple and eye catching. It attracts the attention of guests and put
excellent first impression.
Analysing cost considerations when planning and creating menus for food&beverage outlets
The cost element is the most efficient and effective feature which is considered by the
restaurants and other hos service providers while planning and designing their menus (Nam, Kim
and Carnie, 2018). The cost constraint is evaluated before because accordingly restaurant make
their arrangement for their present and future operations. These cost constraints are evaluated by
Kelly Waldron for developing menu for FOOD FACINATION.
1. Number of food items- The first factor which is considered is the number of
food&beverage items which are served by the restaurant. The number of items is related
to the cost because the restaurant has top be prepared with all the raw material supplies
for serving what the customers need and orders.
2. Seasonality factor- The seasonality factor is considered because there are varied seasons
and in every particular season few special food products are available but few are not as
the season is not best for their production. Therefore, in time of off season the restaurant
has to make arrangements and store the raw material or procure it in higher cost. This is
why seasonality factor is considered while looking at cost constraints (Oluwafemi and
Okon, 2018).
LO3
Identify and analyse sustainable menu planning considerations
Sustainable menu planning is the idea which shows the selection of food and menu items
in order to serve in a event or a conference. The selection of food and beverage can have huge
impacts on the environment and reduces waste. This is basically a option which is open to
hospitality service provider in order to seek sustainable options and areas of work.
1. Certified organic food- Organic farming and practices reduces pollution as the crops are
grown with natural resources rather than using any chemical fertilizers and pesticides.
2

The organic crop is not genetically engineered and the animals eats only organically feed.
This helps in keeping the environment clean, reducing soil pollution and enhances the
productivity. This option can be used by FOOD FACINATION, as it can the restaurant in
having competitive advantage and keeping its steps in market strongly and firmly
(Onputtha, Makerd and Rojanapanich, 2018).
2. Sustainable coffee and tea- The tea and coffee are developed and grown through socially
and environmentally responsible environment and with responsible economic practices.
The sustainably prepared coffee and tea are mixed efforst of the harvesters, the suppliers
and the buyer. As they harvest the farmers harvest the crop with responsible means, the
supply chain included is of social, environmental and economical means which are
sustainable as well.
CONCLUSION
The report concludes and taps into number of segments while planning, creating and
developing menus. The new hospitality service provider needs to enter the market and develop
their menu with consideration of number of factors. The most influential one are cost and
sustainability. The menu of a restaurant is evaluated on the basis of their cost, pricing and
designs. All these factors enables and assist in developing an appropriate menu for the restaurant.
3

REFERENCES
Books and Journals
Chen, X. and Voigt, T., 2020. Implementation of the Manufacturing Execution System in the
Food and Beverage Industry. Journal of Food Engineering, p.109932.
Long, T.B., Looijen, A. and Blok, V., 2018. Critical success factors for the transition to business
models for sustainability in the food and beverage industry in the Netherlands. Journal
of cleaner production. 175. pp.82-95.
Nam, K.W., Kim, B.Y. and Carnie, B.W., 2018. Service open innovation; Design elements for
the food and beverage service business. Journal of Open Innovation: Technology,
Market, and Complexity. 4(4). p.53.
Oluwafemi, O.J. and Okon, S.E., 2018. The nexus between total quality management, job
satisfaction and employee work engagement in the food and beverage multinational
company in Nigeria. Organisations and Markets in Emerging Economies. 9(2). pp.251-
271.
Onputtha, S., Makerd, P. and Rojanapanich, P., 2018. The Effect of Green Supply Chain
Management on Environmental Performance in Food and Beverage Firms in Bangkok
and Metropolitan Area, Thailand.
Purwar, A., 2018. Customer experience management in Food and Beverage outlet at Indian
School of Business: Methodology and recommendations.
Sardar, F., 2019. Production and Operation Management of Tasan food and Beverage.
Shaheen, O., Morsy, M. and Gomaa, K., 2018. Factors Affecting Employees’ Productivity in
Food and Beverage Department in Mercure Hotels Chain in Egypt. International
Journal of Heritage, Tourism and Hospitality. 12(1). pp.67-81.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Yang, C.Y. and Yang, C.H., 2019. The Impact of Sustainable Environmental Management in the
Food and Beverage Industry on Customer Loyalty: A View of Brand Attitude. Ekoloji
Dergisi, (107).
4