Menu Development, Planning and Design

This presentation explores menu development, planning, and design in the hospitality industry. It discusses key considerations for costing and pricing menus, the menu engineering matrix, and how to create costed and priced menus to meet a range of customer requirements. The presentation also highlights the importance of effective menu planning and development in the hospitality industry and the role it plays in delivering quality products and services at reasonable prices.

Menu Development, Planning and
design

Introduction
The hospitality sector is a huge section that comes under service
industry, main aim of these sectors are being set towards providing
quality of services to respective customers in the given marketplace.
These services are an inclusion of food with drinking, lodging, event
planning, transportation and theme parks.

Analyse and determine key
considerations which are to be
taken into account when costing
and pricing menus Costing and pricing menu is an important step before managers and leaders of the firm
to develop effective menu of a hospitality sector. There are number of consideration
which can be undertaken, which are as discussed below:
 Business environment policies
 Impact of cost revenue from sources
 Scope and available equipment in relation to cost

Menu Engineering Matrix
Large number of people prefer to spend time in a restaurant to soak into the atmosphere
and savor their moods. With light to the fact that, they spend for about 109 seconds to
analyse one thing that would define their whole time span in the restaurant i.e. The Menu.

Continue.,
 Stars: In this category, various products are being included that are performing well in
respect to their sales and popularity. In context to chosen restaurant, marketing
department with little push of promotional activities boost up firm's profits by
headlining respective products. Eggs on Toast can be classified in this heading.

Continue.,
 Puzzle: This category is an inclusion of those products that enjoys high profitability but
are less popular. Managers of chosen firm, dedicate their efforts for boosting popularity
of such products with an objective of boosting up of sales of the business firm. Banana
shake can be classified in this category. Mushroom on Toast can be concluded under
this category.

Continue.,
 Plowhorse: This category is an inclusion of those products, that have low profit margin
but are loved by number of customers of respective restaurant. Three Egg Omelettes
can be concluded under this heading.

Continue.,
 Dogs: These category of items faces low profitability and low popularity. Waffles can
be categorised under this section.

Produce appropriate costed & priced
menus to meet range of customer
requirements
Costed and price menu is an important aspect which focuses on delivering an effective
menu design as per demands and needs of market customers. Manager of a restaurant
assures that their menus are designed clear enough to be understandable for their customers
easily.

Continue.,
Menu Item Price Total sold Total food sales
Toast 4.2 12 £50.4
Mushrooms on
Toast
9 8 £72.00
Eggs on Toast 9 7 £63.00
Waffles 10 4 £40.00
Eggs Benedict 16 3 £48.00
Three Egg
Omelette
17 7 £119.00
Food & dishes menu

Continued…
Menu Items Price Total sales
Mocktails Large - 95p 31
SODA 80 p 211
Tea 60 p medium 71
Hot chocolate 2.3 19
Hot coffee 55 p small 78
Banana shake 88p large 129
Beverages Menu

Continue.,A B C D E F G H I J
Menu Item Total Sold Menu Price Portion Cost Food Cost % Portion C.M.[1] Total Food Sales Total Food Cost Total C.M. C.M.%
Toast Mushrooms on Toast
Waffles Three Egg Omelettes
SODA Hot chocolateHot coffee
Banana shake
11 £6.89 £1.65 24% 5.24 75.79 18.19 57.60 19%
Toast Mushrooms on Toast
Waffles Three Egg Omelettes
SODA Hot chocolateHot coffee
Banana shake
9 £7.12 £2.49 35% 4.63 64.08 22.43 41.65 14%

Continue.,
ToastMushrooms on Toast
Waffles Three Egg
OmeletteMocktails SODA
Hot chocolateHot
coffeeBanana shake
9 £7.5 £2.18 29% 5.33 67.50 19.58 47.93 16%
ToastMushrooms on
ToastWaffles Three Egg
OmeletteMocktails
SODAHot chocolateHot
coffeeBanana shake
6 £6 £1.98 33% 4.02 36.00 11.88 24.12 8%

Continue.,Toast Mushrooms on Toast
Waffles Three Egg
OmeletteMocktails SODA
Hot chocolateHot coffee
Banana shake
5 £4.59 £1.56 34% 3.03 22.95 7.80 15.15 5%
ToastMushrooms on Toast
Waffles Three Egg
OmeletteMocktails
SODAHot chocolateHot
coffeeBanana shake
7 £6.89 £2.07 30% 4.82 48.23 14.47 33.76 11%

Continue.,
ToastMushrooms on
ToastWaffles Three Egg
OmeletteMocktails
SODAHot chocolateHot
coffeeBanana shake
8 £7.99 £3.20 40% 4.79 63.92 25.57 38.35 13%
ToastMushrooms on
ToastWaffles Three Egg
OmeletteMocktails
SODAHot chocolateHot
coffeeBanana shake
4 £5.99 £2.64 44% 3.35 23.96 10.54 13.42 5%

Continue.,
ToastMushroo
ms on
ToastWaffles
Three Egg
OmeletteMockt
ails SODAHot
chocolateHot
coffeeBanana
shake
10 £4.12 £1.77 43% 2.35 41.20 17.72 23.48 8%
Totals 69 443.63 148.171 295.459 100%

Continue.,
Item Total Sold Menu Price Portion Cost Food Cost
%
Portion C.M. Total Food
Sales
Total Food
Cost
Total C.M. C.M.%
Freshly brewed
filter coffee
31 £6.89 £2.34 34% 4.55 213.59 72.62 140.97 5%
Cappuccino 211 £6.89 £2.27 33% 4.62 1453.79 479.75 974.04 38%
Tea 71 £6.89 £2.07 30% 4.82 489.19 146.76 342.43 13%
Hot chocolate 19 £6.89 £1.86 27% 5.03 130.91 35.35 95.56 4%
Cold coffee 78 £6.89 £1.93 28% 4.96 537.42 150.48 386.94 15%
Banana shake 129 £6.89 £2.00 29% 4.89 888.81 257.75 631.06 25%
Total 539 ACM = 28.8691 3713.71 1142.71 2571 100.00%

Conclusion
 After analysing current key points form this research paper, it can be concluded that
menu planning and development plays an important role in proving to better
productivity of the hospitality industry. By considering various menu development
principles and by analysing various business as well as customer requirement,
management department of chosen hospitality industry is able to deliver their products
and services ensuring better quality and at reasonable prices. Managers and leaders of
chosen service industry ensures effective operational working of the firm by
formulating effective menu plans and considers various cost cutting techniques for
delivering quality food at reasonable process to firm's valuable customers.

References
 Chen, J. and et. al., 2018. Dynamic pricing for deteriorating products with menu
cost. Omega, 75, pp.13-26.
 de Cesaro Cavaler, S. and et. al., 2018. Information for menus planning and preparation
contained in bidding documents for university restaurants of federal universities in
Southern Brazil. Demetra: Food, Nutrition & Health/Alimentação, Nutrição &
Saúde, 13(3).
 Neary, K.C., Mormino, M.A. and Wang, H., 2017. Suture button fixation versus
syndesmotic screws in supination–external rotation type 4 injuries: A cost-effectiveness
analysis. The American journal of sports medicine, 45(1), pp.210-217.
 Speicher, M. and et. al, 2019, September. Exploring Spatial Menu Representation and
Apartment-Based Categorization for Online Shopping. In IFIP Conference on Human-
Computer Interaction (pp. 33-54). Springer, Cham.