Nelson College London, Unit 21: Menu Development, Planning and Design

This report delves into the multifaceted realm of menu development, planning, and design within the hospitality industry, specifically addressing the context of Nelson College London's Unit 21. The report explores key considerations in menu development, including costing and pricing strategies, such as traditional pricing, product cost percentage pricing, and gross profit margin calculations. It examines how menus are priced to meet customer requirements, discussing indirect, seasonal, and service costs. Furthermore, the report emphasizes the significance of the menu as a primary communication tool and a crucial document for directing and controlling a hospitality business. The report also provides real-world examples like Costa Coffee Restaurant to illustrate these concepts, providing a comprehensive understanding of menu development principles to optimize customer satisfaction and business profitability.

MENU
DEVELOPMENT
PLANNING AND
DESIGN

Table of Content...
Introduction.
Key Consideration about costing and pricing menus.
Price Menus to meet customer requirement.
Conclusion
References,

INTRODUCTION
Menu development is refers about different
elements of brand competitive advantages,
growth positioning and having long term
health sustainability. The the concept to
develop menu is involving unique traits of
food and beverages items along with
affordable prices.

Key Consideration on Pricing menus
Menu pricing emphasis about how food and
beverages served by restaurant are priced to
sales to the public. There are three basic
method which is widely used within
restaurant industry for having better pricing
items. Pricing is three basic types are:
Traditional pricing: It presented through
variety of strategies that depends about
varied and sometimes to create of setting
prices. This involves about additional
amount or markup on top of product costs.

Continue..
Product cost percentage pricing: The
product cost percentage pricing that
utilises for ideal cost percentage and
potential cost towards an item arrive at
menu price. To having targeted ideal
cost percentage is how much is an
execution a out spending on menu
items.

Continue..
Calculation the gross profit margin from existing menu pricing.
Calculation of price: In following some of sources are elaborates to investigate
about price on ideal gross profit margin.
Ideal Gross Profit Margin= (Menu Price- Raw Food Cost)/ Menu Price.
For example: If one chicken Burger is 72% and having raw material of raw
food costs is $4.
Then, the equation is follows 72%=( Menu Price- $4)Menu Price,
72%= $14.5 - $4/$14.5 is equal to $14.50
As Costa Coffee Restaurant team is also calculate their Gross profit =
(Labor Cost+ Operating Costs) = Net Profit/ Loss.

Price Menus to meet customer requirement...
Overview of cost menu:
On the bases of deciding about costing
menu which is known as menu pricing that
enhance process of calculation about better
price which sells different types of dishes
restaurant. There are some of factor about
pricing in menu that influenced through
shifting. The major costs are allows different
type of scale and magnitude tentative price.
There is different segment of costing which
implies on Food and beverages menu as per
customer requirement are:

Continue..
Indirect Cost: These costs are comprise which encounter to prepare towards
dish excluding about cost of raw material. In similar term is having direct
cost that added quality of food to create experience at dining of restaurant.
Seasonal Costs: The costs is consider to change according to the season.
They are accommodated towards direct costs, indirect costs and overhead
expenses when it calculating menu price and food costs. As food and
beverages like Costa Coffee Restaurant consider seasonal price for their
dishes to appear right balance into their dishes.
Service costs: This costs is having direct impact about restaurant where
menu prices is raise or low. The rapid self service restaurant in United
States which cost service lower than fine restaurant.

CONCLUSION
It is inferred report of Menu development is summarised about different principles of
menu to meet customer and business requirement, as by considering restaurant where
the role of menu is more valuable towards restaurants for unique different food and
beverages. There is two different business and customer base requirement to effective
fulfilled maximise different menus. The key consideration which is essential to
approach different pricing strategy. By develop new Italian menu to meet customer
about business for increase profitable.

REFRENCES
Ahn and et. al., 2018. Development of a food exchange table and food pattern for
nutritionally balanced menu planning. Korean Journal of Community Nutrition.
23(5). pp.411-423.
Dovey and et. al, 2021. Informal settlement is not a euphemism for ‘slum’: what’s at
stake beyond the language?. International Development Planning Review, pp.1-
13.
Grady and et. al., 2020. Effectiveness of a web-based menu-planning intervention to
improve childcare service compliance with dietary guidelines: randomized
controlled trial. Journal of medical Internet research. 22(2). p.e13401.
Hernandez-Ocana and et. al, 2018. Bacterial foraging optimization algorithm for
menu planning. IEEE Access. 6. pp.8619-8629.

REFRENCES
THANKYOU .