Menu Development, Planning and Design

Menu Development, Planning
and Design

TABLE OF CONTENT
 INTRODUCTION
 Costing and pricing correspond to set budgets
and to med various customers target market
 Key consideration to focus on for preparation
of menu will be focused on to evolve on best
competitive costing and pricing strategies.

INTRODUCTION
 Presentation will be analysing menu costing and pricing
strategies to meet target customer market, where The
Peters cafe aims to bring on best services for customer’s
market.

TASK 2
Costing and pricing correspond to set budgets and to med various customers target market
MENU ITEMS Menu Price Portion Cost Food Cost %
Portion
Contribution
Margin Total Food Sold Net Income Total Food Cost Popularity
Hamburger 25 6.45 25.80% 18.55 15 375 96.75 3.97%
Cheese Burger 26 7.85 30.19% 18.15 27 702 211.95 7.14%
BLT Sandwich 20 8.09 40.45% 11.91 21 420 169.89 5.56%
Ham Sandwich 25 8.05 32.20% 16.95 41 1025 330.05 10.85%
Fried Chicken 23 6.57 28.57% 16.43 15 345 98.55 3.97%
Clubhouse 13 4.46 34.31% 8.54 14 182 62.44 3.70%
Steak Sandwich 17 6.85 40.29% 10.15 11 187 75.35 2.91%
Cheese Quesadilla 20 7.45 37.25% 12.55 20 400 149 5.29%
Quesadilla with
Chicken 19 6.85 36.05% 12.15 21 399 143.85 5.56%
Reuben Sandwich 17 5.95 35.00% 11.05 27 459 160.65 7.14%
Turkado 25 7.8 31.20% 17.2 52 1300 405.6 13.76%
Lasagna 22 7.7 35.00% 14.3 27 594 207.9 7.14%
Fish n Chips 27 7.32 27.11% 19.68 48 1296 351.36 12.70%
Meatloaf 23 7.85 34.13% 15.15 39 897 306.15 10.32%
Subtotal main
dishes 302 99.24 467.55% 14.48 378 8581 2769.49