Menu Development, Planning and Design

MENU DEVELOPMENT,
PLANNING AND DESIGN

INTRODUCTION
 This report is about food and beverage company which is planning
to make a menu that could help in attracting and retaining number
of customers within organization for longer time frame.
 Company needs to considered numerous points while taking
decision related to setting appropriate prices and cost of menu so
that people are motivated to select only specific firm for fulfilment
of needs of customers.
 This presentation has included all necessary information related to
associated cost and price in context of budget for satisfaction of
different customers.

Menu with associated cost and price in respected to set budget and meet different customers target
markets and justification of key consideration by manager while deciding cost and price of menu
 Manager of food and beverage outlet of company needs to considered several things while deciding appropriate
cost and price of menu in order to influence more number of customers. The things which needs to be considered
by manager of Caravan can be stated as follows:
 Competitive pricing
 Demand and supply
 Overhead expenses

MENU
MENU ITEM Menu Price Plate Cost %
Contribution
Margin Quantity Sold Net Income Total Cost Popularity
Fried chilli chicken 12 5.45 45.42% 4.55 15 250 113.5416666667 4.20%
Cheese ball 15 4.25 28.33% 9.25 9 135 38.25 2.52%
Chicken satay 13 3.1 23.85% 10.5 10 300 71.5384615385 2.80%
Tangri kebabs 11 4.05 36.82% 7 25 150 55.2272727273 7.00%
Roasted chicken 10 2 20.00% 5.5 9 200 40 2.52%
Lasagna 15 3.65 24.33% 11.5 18 270 65.7 5.04%
Honey orange fish
Fillets 13 5.1 39.23% 6 9 215 84.3461538462 2.52%