Menu Planning

This report highlights the importance of menu planning in the restaurant industry, focusing on cost consideration and menu designing. It includes a review of The Fast Duck restaurant menu and discusses the different factors to consider in menu planning. Cost consideration is crucial for competitive advantage and designing a menu that attracts customers. The report also emphasizes the need to consider different product variants and anticipate special needs of guests. Overall, menu planning plays a significant role in creating value for customers and maximizing profits.

MENU PLANNING

Table of Contents
INTRODUCTION...........................................................................................................................1
Menu Review..........................................................................................................................1
Cost Consideration in menu planning....................................................................................2
Different Product need to be consider in menu planning.......................................................3
CONCLUSION................................................................................................................................3
REFERENCES................................................................................................................................4

INTRODUCTION
Menu planning is the process of deciding what you will eat for each meal, including main
dishes, side dishes, and desserts. This report highlights review of The Fast Duck Restaurant
menu. After that the report highlights requirement and benefit of cost consideration in planning
different menu of restaurant. In the end report highlights different consideration which has to be
looked by restaurant in planning menu.
Menu Review
The Fast Duck is one of growing restaurant in the London region of UK (Seyitoglu, 2017).
They used to offer variety of different type of dishes to the consumer in the market. They has
designed La carte menu in the organization. A La carte is the menu in which individual can
order a single dish from the menu in a restaurant.
 Pricing: Looking at the pricing strategy which has been adopted by the restaurant it has
been highlighted that The Fast Duck Use to consider competitor pricing strategy in the
organization, as price of all the products are based upon the demand or trend of the
product prevailing in the market. Looking at overall price of product it can be said that
Prices of some dishes are higher side, generally this dishes are the one who are hot pick
or preferred by consumer. Price is generally determined by adding profit margin to cost
of the company.
 Menu Costing: Generally costing of the menu is derived at The Fast Duck by following
Food cost Per Dish, in this formula organization used to implement simple formula i.e.
Food cost ingredients * Weekly amount sold. Other than that all the overheads are added
to calculate cost per meal for the organization. Different types of overhead are rent,
labor, marketing, taxes, and other expenses.
 Menu Designing: Going through Design of Menu, it can be said that Menu is well
design, as organization has uses good combination of colors in Designing Menu, this
eventually help in attracting the eye of the customer toward different product of
restaurant. Another thing which becomes highlights of menu is that they categorize
different offering of company in different heading in the organization (Din, Zahari, and
Shariff, 2017).. Not only that organization has used different sign to show the dishes
which are preferred by consumer or must try one. This passes on good message to all
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consumers in the market. Also The Fast Duck has describe ingredient which will be
served in the dishes. This used to build good sort of clarity among the consumer in the
market.
Cost Consideration in menu planning
Cost consideration is one of the biggest factor which need to be consider by all the
organization, while planning and making menu for the organization. Cost consideration
generally means looking at different aspect of the dishes before asking a price of the same in the
market.
Requirement of cost consideration in menu planning are as follows:
 Competitive advantage: Cost consideration is done for seeking competitive
advantage in the market. As all consumer always look to have a product which used
to give them good sort of value. Cost used to play crucial role in creating value for
the customer. Customer always looks at cost of product before consuming the same.
 Designing menu: Cost consideration is also very improtatnt in designing menu in
the organization, as it is very important for organization in considering variety of
different aspect of cost in making different menu in aspect of fixing different price
(Gottschall, Gultek and Heroux, 2018)..
There are many different importance of cost consideration, which are also brought by cost
consideration to food and beverage industry. Some of benefit which are brought by cost
consideration are as follows:
 Customer attraction: Cost consideration used to help the company in attracting the
eye of the costumer toward offering of the company, reason behind the same is
identified that almost all the consumer always look for the product who used to offer
good quality of product and also at reasonable price.
 Price: Cost consideration in the organization also helps the organization in fixing up
correct price for the company product in the market. This helps the company in
maximizing or can be said balancing profit margin of the company in the market.
This eventually helps company in enhancing revenue of the company very easily.
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Different Product need to be consider in menu planning
Product Variant: It is the most important factor which needs to be considering at the time
of making menu in the restaurant. This simply means that organization is able to serve good
number of the product to consumer in the market, so that consumer is able to satisfy different
need with that number of product in the market.
Know the guest and their preferences: event planner in first should know about the
guest whom they have to attend. Business professionals attend numbers of event in the year so
there professional’s level should be maintained by the planner. They should keep in the level and
ethics while planning. Event planner should take care of the likes and dislike of the guest.
Planner should know the taste of the guest according to which menu should be decided. They
should know the age of the guest whom they have to serve according to which there should be
proper medical and religion facilities.
Anticipate special needs: while deciding religion and medical facilities, they should keep
in mind the additional needs of the guest. Many guest may follow a strict diet and each person
have different dietary requirements which should be maintained by the planner . So event
planner should know such requirements earlier so that catering manager can address those needs
before the actual event (Ghafarian, Kafipour and Soori, 2016)..
CONCLUSION
The above report has helped in summarizing that menu of The Fast Duck restaurant is very
well designed and planned by looking at different aspect of menu. After that the report
summarizes that there are many different requirement and benefit of cost consideration in
planning different menu of restaurant. In the end report summarized that there are many
different consideration which has to be looked by restaurant in planning menu.
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REFERENCES
Books and Journals
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