Menu Costing and Pricing: Key Considerations and Approaches

Menu Development, Planning and Design

TASK B
Key considerations which need to be taken into account when costing and pricing
menus
 Key considerations which needs to be taken into account when pricing and
costing the menus are -
 The impact of costs and revenue are from various sources in menu and dishes planning
which includes — revenue figures, energy costs, staffing costs and costs-to-profit-
ratios.
 The limitation and scope of available equipment in relation to costs.
 There is also an impact of seasonality restrictions as menu cost calculations.
 There is limitation and scope of available equipment which is in relation to cost
(Reeves and et.al., 2021).

These are some basic key considerations which needs to be taken into account for the
accounting and costing and while pricing the menus. There are certain monthly operating
costs which are being mentioned at large scale and in appropriate manner. This includes
labour costs, food costs, insurance, marketing cost etc. There are also some miscellaneous
expenses which are beverage costs etc. There are some restaurant revenues which are taken
into account at large scale. The revenue figures helps in addressing how much money The
Wilton Way Cafe generates. The costing includes gift cards, customer packages goods,
sales of beverage, orders which are taken online.

Along with this, there are energy costs which is also included while costing the
menu. There are some utility bills which are to be paid by The Wilton Way Cafe. The
utility bills include heating, lightning, water, insulation and others. There is staffing cost
which is also to be concluded at large scale. The labour cost helps in knowing that how
much the staff costs are so that the essential aspects of menu planning and its framing is
considered. The labour costs for The Wilton Way Cafe includes overtime and bonus, health
care and payroll taxes, labour cost, sick days etc (Reeves and et.al., 2021). Labour costs
and the staffing costs are the highest costs while owing the cafe. These are some basic
considerations which are included in the costing and planning of menu in an effective and
efficient manner.