Menu Planning and Cost Analysis

MENU
DEVELOPMENT,
PLANNING AND
DESIGN

TABLE OF CONTENT
 Introduction
 Menu costing
 Main revenue generating items
 Energy consumption
 Staffing cost
 Profitability analysis
 Ratio
 Break- even point
 Key consideration at time of menu planning

INTRODUCTION
 The current presentation is related with menu
planning and analyzing cost involved at time of
preparing menu.
 The current presentation is based on New London
café

MENU COSTING
MENU ITEMS Menu Price Portion Cost Food Cost %
Portion Contribution
Margin
Total Food
Sold Net Income
Total Food
Cost Popularity
Burger 21 5.46 26.00% 15.54 12 252 65.52 3.57%
Vegan cheese burger 25 5.12 20.48% 19.88 24 600 122.88 7.14%
Sandwich 16 6.18 38.63% 9.82 18 288 111.24 5.36%
Vegan sandwich 22 6.51 29.59% 15.49 38 836 247.38 11.31%
Fried Chicken 21 4.31 20.52% 16.69 12 252 51.72 3.57%
Clubhouse 13 2.1 16.15% 10.9 11 143 23.1 3.27%
Steak Sandwich 16 4.32 27.00% 11.68 8 128 34.56 2.38%
Cheese Quesadilla 14 5 35.71% 9 17 238 85 5.06%
Quesadilla with
Chicken 19 4.64 24.42% 14.36 18 342 83.52 5.36%
Reuben Sandwich 18 3.91 21.72% 14.09 24 432 93.84 7.14%
Turk ado 24 5.63 23.46% 18.37 49 1176 275.87 14.58%
Lasagna 13 5.8 44.62% 7.2 24 312 139.2 7.14%
Fish n Chips 20 5.31 26.55% 14.69 45 900 238.95 13.39%
Meatloaf 23 5.65 24.57% 17.35 36 828 203.4 10.71%