Menu Development, Planning and Design

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENT
• INTRODUCTION
• COSTED AND PRICED CORRESPOND WITH SET BUDGETS AND MEET
DIFFERENT CUSTOMER TARGET MARKETS
• COSTING AND PRICING MENUS KEY CONSIDERATIONS WHICH NEEDS TO BE
TAKEN
• CONCLUSION
• REFERENCES

INRODUCTION
• Menu is list of dishes that is available in a restaurant or hotels. Main purpose of menu
planning is used as a marketing tools and sources of information provides to customers.
• Menu planner and development need to be highly skilled in areas that includes current trends
of foods, cost of seasonality food, menu idea list and must be considered while designing
menu.
• This study focus on Pasco Cafe, which is based in Cottingham, East Yorkshire. Pasco cafe is
famous for its Italian dishes and has almost 30 years of experience in this industry.

CONTINUE...
• The presentation elaborate design of menu that meet requirements of customer and business
need and how that requirements maximize profits for a range of various menu.
• Further, presentation discuss key considerations while costing and pricing menu. Lastly, a plan
is produce that meets business and customer needs and then menu is examined and evaluate
accordingly.