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

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