Menu Costing, Pricing and Design for Italia Mania: A Consultancy Report

This report provides a detailed consultancy report on menu costing, pricing and design for Italia Mania, a new Italian restaurant in London. It also discusses menu planning considerations and constraints, and sustainable menu planning considerations for the restaurant.

Food and Beverage
Operations
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Choose an existing menu from one of the restaurants of your choice for evaluation. Provide a
detailed consultancy report based on the following: Menu costing, pricing and design of the
menu that you have chosen. .......................................................................................................1
Demonstrate your knowledge and understanding about menu planning considerations and
constraints for the new Italian restaurant....................................................................................3
Identify and analyse sustainable menu planning considerations for the new Italian restaurant.
.....................................................................................................................................................4
CONCLUSION................................................................................................................................5
References:.......................................................................................................................................6

INTRODUCTION
A menu is not only a simple list of food items of a restaurant but it is essential element
which attract and retain the customers towards the organisation. It is essential for the restaurant
to use a menu management system in order to plan the menu design for a restaurant as it help
them in improving the brand identity along with enhancing the customer experience which result
in the increase in profitability and productivity of organisation (Zháo and Jayadi 2021). This
report is based on starting a new Italian restaurant named as Italia Mania in London, United
Kingdom. This report include the menu of Hilton menu along with its costing, pricing and
designing analysis. There are several menu planning considerations which are required to keep in
mind while planning menu as it is necessary for planning effective menu for a restaurant. In
addition to this, it also deals with the several considerations which are necessary for bringing
sustainability in the new Italian restaurant i.e. Italia Mania.
MAIN BODY
Choose an existing menu from one of the restaurants of your choice for evaluation. Provide a
detailed consultancy report based on the following: Menu costing, pricing and design of
the menu that you have chosen.
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Menu costing refers to that cost which is incurred by a restaurant or a hotel when it
changes the prices that is offered by it to its potential customers. Costing of the menus are
significantly important for the respective organisation in order to get success as well as growth
within the business.
The hotel is offering different types of breakfast like conference breakfast, American
Breakfast, Breakfast boxes, etc. In these breakfasts, it is offering Gouda and boiled ham
sandwich, Fruit Yoghurt, seasonal fruits, chocolate muffin, orange and many other juices. In
Coffee Breaks, it is offering strawberry yoghurt, mini chocolate rolls, seasonal yoghurt drink and
many more (Mathews, Patten and Stokes 2019). It is very important for the management of
Hilton to consider the costs of its menu as it would influence all its business operations and the
organisation as a whole. Costing of the menus are significantly important for the respective
organisation in order to get success as well as growth within the business. Menu pricing is
considered as a process of estimating or calculating the price of the food products at which an
organisation wants to offer a wide variety of food dishes and beverages at the restaurant. Menu
designing is the key to the marketing plan of the restaurants like Hilton. When the menu of
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Hilton gets designed then it should state the personality of eatery of an individual, concentrate on
the overall operations like production, manufacturing, etc.
Demonstrate your knowledge and understanding about menu planning considerations and
constraints for the new Italian restaurant.
Below mentioned are the several considerations of menu planning which is required by the new
Italian restaurant: operations hours: the management of restaurant must consider the operations hours as it
help the restaurant in deciding about their offerings. For instance, if the Italia Mania is
operating in the morning time, they are recommended to keep the breakfast menu broad.
Italia Mania have to plan their menu according to this (Islamiyati, Lestari and Insani
2021). What to serve: It state that the dishes served by Italia Mania must be keep in line with a
framework or theme according to the policies of establishment of restaurant. They can
add some pictures and design the menu in the shape and colour of their offerings.
 Style of service: The menu should be planned to take into account the style of service to
be implemented. For example, buffet, silver, American, tray service, takeaway etc. Read
more about the different types of service.
The menu planning is an procedures of deciding what is require to eat for each meal,
involving main dishes, side dishes and desserts. The effective menu planning helps in ensuring
the variety of foods to eat. In meal planning the type of food is known that can be prepared in
accordance to activities and schedules. In context to Hilton, to be good menu planner there is
need to have look on kind and quantity of meals, time frame for preparation and budget. In order
to have good menu planning in new Italian restaurant it is required to know about kind of meal
that is offered by restaurant whether it is breakfast, lunch or dinner (Irie and et. al., 2020). The
time frame defines in how much time the meal will be offered to guests. In the menu planning
budget is important that helps in knowing the availability of money for spending on groceries. In
menu planning two factors needs to be considered of customer satisfaction and management
decisions. The constraints of menu planning involves skill of staff, equipments, type of target
market, facility layout, seasonality of business and quality levels. The availability of labour is an
constraint in menu planning as consideration is taken regarding number of employees, required
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skills in menu planning and training programs. The availability of ingredients is constraint in
menu planning. The focus of menu should be on food where ingredients arr readily available.
The quality level and cost is constraint that company must is required to consider customer
expectations, skill and knowledge of employees, cost of food and selling price.
Identify and analyse sustainable menu planning considerations for the new Italian restaurant.
Sustainable menu has a vital role in making effective planning as it help the guests in
taking the effective decisions and making effective choice of food and beverage items. A
sustainable menu include various food and beverage options for guests which include seasonal,
local, organic food items. Below mentioned is the sustainable menu planning considerations
which also help the new Italian restaurant in gaining advantage of competition available in
market: Update menu seasonally: Bringing changes in the menu of restaurant help the Italia
Mania to flow with the nature. Some update in menu will result in the attraction of guests
and they focus on trying the new dishes every time (Grady and et. al., 2018). By adding
some new items in the menu of restaurant according to season also bring sustainability in
its menu. Start an on site garden: Italia Mania is recommended to start an on site garden on the
possible place. Such places may include rooftop, window sill or any backyard.
Developing a complex garden which may include several fruits and vegetables is the best
option to bring the sustainability in menu planning. In addition to this, the restaurant can
control the grown items and use them as home-grown ingredients. Shrink the menu: rather than offering dozens of dishes, Italia Mania can shrink their
menu down to a few sustainable standout. If chef is responsible for presenting only a few
items, they will add more efforts and develop each and every dish more sustainable as
higher as possible (Abdelmassih and Arendt 2020). A small menu also make easy the
decision making process of customers.
 In house production: Italia Mania is required to create new Italian dish which is totally
different from the offering made by the restaurants and hotels available in the market. In
house production comes with the fresh idea and fresh ingredients. This fresh food item
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leads to the boosting of sustainability in taste and menu planning of the new Italian
restaurant.
CONCLUSION
From the above report, it has been concluded that while opening a new restaurant, the
management have to focus on their menu as it is consider as the major element which attract the
customers. Menu is found as the document or list of food and beverages items which are being
offered by the restaurant and hotel. It is found as necessary for the restaurant to develop an
creative and attractive menu as it leads to the attraction of customers which result in increase in
profitability and productivity of restaurant. There are several factors of considerations which are
required to be considered while planning menu. Several of competitors of Italian restaurant are
available in the market. Hence, it is also essential for the restaurant to bring sustainability in their
menu. For the same purpose, Italia Mania is required to consider the consider the above
mentioned factors.
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References:
Books and Journals
Abdelmassih, K. and Arendt, S.W., 2020, August. Menu development for meetings and events:
an opportunity for conveying cultural diversity and inclusion initiatives. In Journal of
Convention & Event Tourism (Vol. 21, No. 4, pp. 355-364). Routledge.
Grady and et. al., 2018. Barriers and enablers to implementation of dietary guidelines in early
childhood education centers in Australia: application of the Theoretical Domains
Framework. Journal of nutrition education and behavior, 50(3), pp.229-237.
Irie and et. al., 2020, August. A Study on Menu Planning Method for Managed Meal-
Consideration of the Cost of Ordering Ingredients. In IFIP International Conference on
Advances in Production Management Systems (pp. 679-685). Springer, Cham.
Islamiyati, D., Lestari, D. and Insani, N., 2021. Penggunaan goal programming dalam
perencanaan menu untuk lansia penderita hipertensi. Pythagoras: Jurnal Matematika
dan Pendidikan Matematika, 16(2).
Mathews, M., Patten, E. and Stokes, N., 2019. Menu and Nutrition Characteristics of Student-
Operated Restaurants in Dietetics and Hospitality Programs: A Qualitative
Study. Journal of the Academy of Nutrition and Dietetics, 119(10), p.A129.
Zháo, M.A. and Jayadi, R., 2021, April. Forecasting Daily Visitors and Menu Demands in an
Indonesian Chain Restaurant using Support Vector Regression Machine. In 2021
International Conference on Artificial Intelligence and Mechatronics Systems
(AIMS) (pp. 1-6). IEEE.
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