Menu Development, Planning and Design

MENU DEVELOPMENT,
PLANNING AND DESIGN

• Introduction
• Analysis of constraints considered in costing and pricing menu
• Accurate costed and price menu to meet customer requirements
• Conclusion
• References
Table of content

Menu in a hospitality sector is a subject for communication
with customer that illuminates the statement of available
food and beverage with undersigned price tags of the items.
Menu design is planned by ascertaining what the outlet
looking to cater for by keeping in mind the type of guests.
However, the main aim of well planned design is to provide
better customer service that would meet customer
satisfaction and business objectives.
Introduction

• In menu planning, costing and pricing of the
menu is the crucial and most important process in
context to the Pony & trap restaurant to acquire
and retain customer. Basically in pricing and
costing menu, organizational vision, mission and
objective are considered because menu reflects
the restaurant brand.
Analysis of constraints considered in costing and pricing menu