Plan and Cost menus

This document discusses the importance of publishing menus to attract customers and ensure customer satisfaction. It analyzes different types of menus and their costs.

1
Plan and Cost menus

2
Introduction
Due to the sprawling up of various kinds of restaurants, takeaways and food joints, it is of
utmost importance to publish menus in order to attract more and more customers (Soltani and
Navimipour, 2016). A menu presents the incredible aspects of the delicacies and culinary
delights as per their availability. The pricing of such dishes are done in an appropriate manner
in order to ensure an appropriate Customer Relationship Management (Kumar and Reinartz,
2018). The key thing with regard to the objectives of the restaurants to match the required
level of satisfaction in order to meet the needs of the customers accordingly as far as effective
catering is concerned.
Table 1: A La Carte menu analysis
Menu
Item
Menu
Mix%
Amount
Sold
Food
Cost%
Food
Cost
Sales
Price
Menu
Cost
Menu
Revenue
Entree
Momo 56 100 30 100
dollars
30
dollars
50
dollars
300
dollars
Spring
Roll
70 135 50 130
dollars
45
dollars
50
dollars
325
dollars
Dry Chilli
Chicken
80 140 60 135
dollars
50
dollars
50
dollars
330
dollars
Pork
chops
82 145 65 140
dollars
55
dollars
50
dollars
345
dollars
Fish ‘n’
chips
85 150 75 150
dollars
60
dollars
50
dollars
350
dollars
Mains
Veg.
Noodles
70 120 55 200
dollars
60
dollars
50
dollars
400
dollars
Chicken
Noodles
73 130 60 220
dollars
70
dollars
50
dollars
425
dollars
Fried rice
with
prawns
75 130 65 235
dollars
75
dollars
50
dollars
430
dollars
Gluten 77 135 70 250 85 50 445

3
Free
Bread
with a
variety of
sausages
dollars dollars dollars dollars
Beef
casserole
72 125 62 230
dollars
80
dollars
50
dollars
435
dollars
Desserts
Fried Ice
Cream
52 70 20 110
dollars
10
dollars
50
dollars
Choco
lava cake
44 60 30 230
dollars
20
dollars
50
dollars
Fruit salad 55 80 45 215
dollars
15
dollars
50
dollars
Scoops of
ice cream
with
various
flavours
60 87 50 300
dollars per
scoop
2 dollars
per scoop
50
dollars
Hot
caramel
custard
45 60 32 210
dollars
20
dollars
50
dollars
Total
dishes
sold
1667
Total
Food
Cost %
739
Table 2: Buffet menu analysis
Menu
Item
Menu
Mix%
Amount
Sold
Food
Cost%
Food
Cost
Sales
Price
Menu
Cost
Menu
Revenue
Entree

4
Various
kinds of
soups
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Variety of
salads
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
French
fries
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Onion
rings
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Chicken
skewers
dipped in
satay
sauce
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Mains
Chicken
Noodles
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Fried rice
with
prawns
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Gluten
Free
Bread
with a
variety of
sausages
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Pad Thai 98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Lasagna 98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Desserts
Fried Ice
Cream
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Choco
lava cake
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Fruit salad 95 200 60 300 100 100 200

5
dollars dollars dollars dollars
Scoops of
ice cream
with
various
flavours
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Hot
caramel
custard
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Total 283 1000 215 1500
dollars
800
dollars
100
dollars
2000
dollars
Table 3: Cyclical menu analysis
Menu
Item
Menu
Mix%
Amount
Sold
Food
Cost%
Food
Cost
Sales
Price
Menu
Cost
Menu
Revenue
Entree
Momo 56 100 30 100
dollars
30
dollars
50
dollars
300
dollars
Spring
Roll
70 135 50 130
dollars
45
dollars
50
dollars
325
dollars
Dry Chilli
Chicken
80 140 60 135
dollars
50
dollars
50
dollars
330
dollars
Pork
chops
82 145 65 140
dollars
55
dollars
50
dollars
345
dollars
Fish ‘n’
chips
85 150 75 150
dollars
60
dollars
50
dollars
350
dollars
Mains
Veg.
Noodles
70 120 55 200
dollars
60
dollars
50
dollars
400
dollars
Chicken
Noodles
73 130 60 220
dollars
70
dollars
50
dollars
425
dollars
Fried rice
with
prawns
75 130 65 235
dollars
75
dollars
50
dollars
430
dollars

6
Gluten
Free
Bread
with a
variety of
sausages
77 135 70 250
dollars
85
dollars
50
dollars
445
dollars
Beef
casserole
72 125 62 230
dollars
80
dollars
50
dollars
435
dollars
Desserts
Fried Ice
Cream
52 70 20 110
dollars
10
dollars
50
dollars
Choco
lava cake
44 60 30 230
dollars
20
dollars
50
dollars
Fruit salad 55 80 45 215
dollars
15
dollars
50
dollars
Scoops of
ice cream
with
various
flavours
60 87 50 300
dollars per
scoop
2 dollars
per scoop
50
dollars
Hot
caramel
custard
45 60 32 210
dollars
20
dollars
50
dollars
Total
dishes
sold
1667
Total
Food
Cost %
739
Table 4: Degustation menu
Menu
Item
Menu
Mix%
Amount
Sold
Food
Cost%
Food
Cost
Sales
Price
Menu
Cost
Menu
Revenue

7
Entree
Various
kinds of
soups
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Variety of
salads
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
French
fries
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Onion
rings
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Chicken
skewers
dipped in
satay
sauce
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Mains
Chicken
Noodles
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Fried rice
with
prawns
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Gluten
Free
Bread
with a
variety of
sausages
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Pad Thai 98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Lasagna 98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Desserts
Fried Ice
Cream
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Choco
lava cake
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars

8
Fruit salad 95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Scoops of
ice cream
with
various
flavours
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Hot
caramel
custard
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Total 1410 5000 1075 7500
dollars
4000
dollars
10000
dollars
Table 5: Ethnic menu (Primarily Chinese)
Menu
Item
Menu
Mix%
Amount
Sold
Food
Cost%
Food
Cost
Sales
Price
Menu
Cost
Menu
Revenue
Entree
Momo 56 100 30 100
dollars
30
dollars
50
dollars
300
dollars
Spring
Roll
70 135 50 130
dollars
45
dollars
50
dollars
325
dollars
Dry Chilli
Chicken
80 140 60 135
dollars
50
dollars
50
dollars
330
dollars
Pork
chops
82 145 65 140
dollars
55
dollars
50
dollars
345
dollars
Fish ‘n’
chips
85 150 75 150
dollars
60
dollars
50
dollars
350
dollars
Mains
Veg.
Noodles
70 120 55 200
dollars
60
dollars
50
dollars
400
dollars
Chicken
Noodles
73 130 60 220
dollars
70
dollars
50
dollars
425
dollars
Fried rice
with
75 130 65 235
dollars
75
dollars
50
dollars
430
dollars

9
prawns
Gluten
Free
Bread
with a
variety of
sausages
77 135 70 250
dollars
85
dollars
50
dollars
445
dollars
Beef
casserole
72 125 62 230
dollars
80
dollars
50
dollars
435
dollars
Desserts
Fried Ice
Cream
52 70 20 110
dollars
10
dollars
50
dollars
Choco
lava cake
44 60 30 230
dollars
20
dollars
50
dollars
Fruit salad 55 80 45 215
dollars
15
dollars
50
dollars
Scoops of
ice cream
with
various
flavours
60 87 50 300
dollars per
scoop
2 dollars
per scoop
50
dollars
Hot
caramel
custard
45 60 32 210
dollars
20
dollars
50
dollars
Total
dishes
sold
1667
Total
Food
Cost %
739
Table 6: Set
Menu Menu Amount Food Food Sales Menu Menu

10
Item Mix% Sold Cost% Cost Price Cost Revenue
Entree
Various
kinds of
soups
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Variety of
salads
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
French
fries
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Onion
rings
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Chicken
skewers
dipped in
satay
sauce
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Mains
Chicken
Noodles
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Fried rice
with
prawns
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Gluten
Free
Bread
with a
variety of
sausages
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Pad Thai 98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Lasagna 98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Desserts
Fried Ice
Cream
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Choco 95 200 60 300 100 100 200

11
lava cake dollars dollars dollars dollars
Fruit salad 95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Scoops of
ice cream
with
various
flavours
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Hot
caramel
custard
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Total 283 1000 215 1500
dollars
800
dollars
100
dollars
2000
dollars
Table 7: Table d’ hote
Menu
Item
Menu
Mix%
Amount
Sold
Food
Cost%
Food
Cost
Sales
Price
Menu
Cost
Menu
Revenue
Entree
Various
kinds of
soups
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Variety of
salads
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
French
fries
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Onion
rings
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Chicken
skewers
dipped in
satay
sauce
90 300 70 500
dollars
200
dollars
100
dollars
800
dollars
Mains
Chicken
Noodles
98 500 85 700 500 100 1000

12
dollars dollars dollars dollars
Fried rice
with
prawns
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Gluten
Free
Bread
with a
variety of
sausages
98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Pad Thai 98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Lasagna 98 500 85 700
dollars
500
dollars
100
dollars
1000
dollars
Desserts
Fried Ice
Cream
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Choco
lava cake
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Fruit salad 95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Scoops of
ice cream
with
various
flavours
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Hot
caramel
custard
95 200 60 300
dollars
100
dollars
100
dollars
200
dollars
Total 283 1000 215 1500
dollars
800
dollars
100
dollars
2000
dollars
Table 8: Seasonal
Menu
Item
Menu
Mix%
Amount
Sold
Food
Cost%
Food Sales Menu Menu

13
Cost Price Cost Revenue
Entree
Momo 56 100 30 100
dollars
30
dollars
50
dollars
300
dollars
Spring
Roll
70 135 50 130
dollars
45
dollars
50
dollars
325
dollars
Dry Chilli
Chicken
80 140 60 135
dollars
50
dollars
50
dollars
330
dollars
Pork
chops
82 145 65 140
dollars
55
dollars
50
dollars
345
dollars
Fish ‘n’
chips
85 150 75 150
dollars
60
dollars
50
dollars
350
dollars
Mains
Veg.
Noodles
70 120 55 200
dollars
60
dollars
50
dollars
400
dollars
Chicken
Noodles
73 130 60 220
dollars
70
dollars
50
dollars
425
dollars
Fried rice
with
prawns
75 130 65 235
dollars
75
dollars
50
dollars
430
dollars
Gluten
Free
Bread
with a
variety of
sausages
77 135 70 250
dollars
85
dollars
50
dollars
445
dollars
Beef
casserole
72 125 62 230
dollars
80
dollars
50
dollars
435
dollars
Desserts
Fried Ice
Cream
52 70 20 110
dollars
10
dollars
50
dollars
Choco
lava cake
44 60 30 230
dollars
20
dollars
50
dollars
Fruit salad 55 80 45 215
dollars
15
dollars
50
dollars

14
Scoops of
ice cream
with
various
flavours
60 87 50 300
dollars per
scoop
2 dollars
per scoop
50
dollars
Hot
caramel
custard
45 60 32 210
dollars
20
dollars
50
dollars
Total
dishes
sold
1667
Total
Food
Cost %
739
Feedback criteria
Feedbacks from the customers would to a great extent help in the improvement as they would
act as recommendations and suggestions with reference to up gradation of services. In this
regard, appropriate feedback forms would facilitate the ease of obtaining feedbacks for
improvements as provided in the appendix by delving into the ratings and recommendations.
Additionally, meetings amongst the staff and management can also be of great help as far as
further improvement is concerned. Such meetings would involve questionnaire as provided in
the appendix. It would help in the necessary modifications to be made in the menus in a
timely manner.
Conclusion
As observed from the analysis of the aforesaid tables, it can be concluded by stating that the
different kinds of menus have been justified and are appropriate. The tables have presented a
clear overview of the different kinds of delicacies and culinary delights along with their cost
effectiveness.

15
Reference List
Kumar, V. and Reinartz, W., 2018. Customer relationship management: Concept, strategy,
and tools. Berlin: Springer.
Soltani, Z. and Navimipour, N.J., 2016. Customer relationship management mechanisms: A
systematic review of the state of the art literature and recommendations for future
research. Computers in Human Behavior, 61, pp.667-688.

16
Appendix
Customer feedback form
Excellent Very Good Good Average Poor
Food Quality
Service
Choice of menu
Taste
appropriateness
Any valuable
recommendations
:
Staff meeting questionnaire
 What would be the pricing policy of the food items in the menu cards?
 How frequent the modifications in the menus must be done?
 What would be the rate of increase in costs of the food items?
 How to undertake the approach with regard to improvements as recommended by the
customers?
 What are the measures to be undertaken in order to ensure Total Quality
Management?