Menu Development, Planning and Design for Costa Coffee

MENU DEVELOPMENT,
PLANNING AND DESIGN
•COSTA COFFEE

TABLE OF CONTENT
◦ Introduction
◦ Key consideration while costing & pricing menu
◦ Budgeted menu of Costa Coffee
◦ Recipe cards
◦ Mostly sold or highest revenue generating top five items
◦ Energy cost of Costa Coffee
◦ Staff cost of Costa Coffee
◦ Profitability analysis
◦ Budgeted income statement of Costa Coffee
◦ Calculation of cost to profit margin ratios
◦ Production of costing to accurately price dishes
◦ Analysis of approach to menu costing & pricing
◦ Recommendations
◦ Conclusion
◦ References

INTRODUCTION
Menu planning refers to the creation of list containing foods
items of different categories such as starter, main course and
desserts that either a hotel or restaurant is going to serve in
breakfast, lunch or dinner. In addition to listing food items, it
involves determination of cost and price of each item forming
part of the menu.
This presentation is based on Costa Coffee which is
considered to be fastest growing coffee shop chain in UK
along with being nation’s favorite coffee shop.

KEY CONSIDERATIONS FOR COSTING AND
PRICING MENUS
◦ There are certain considerations made by Costa Coffee
while costing & pricing their Table d’ hôte menu, which
are as follows:
◦ Impact of cost & revenue derived from different sources
◦ Current economic climate
◦ Equipment facility
◦ Restrictions based on seasonality