Menu Development, Planning and Design

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENT
• Introduction
• The key considerations which need to be taken
• Costed and priced menus
• Conclusion

INTRODUCTION
Menu exhibits the list of food, salad, appetizers,
beverages, deserts etc. including there prices,
ingredients used and sometimes pictures of dish,
either physical in print form or on electronic
devices. Menu planning is the systematic process
to where the types of food, drinks, their prices,
colour, target market and other factors are
considered to design the exclusive menu for the
obtaining the aims of restaurant.

THE KEY CONSIDERATIONS WHICH NEED TO
BE TAKEN
• Costing of the menu showed be
reasonable and fair to the
organisation in terms of affordability.
Pricing of menu should be equitable
and profitable for the organisation
and fair and desirable for the
customers and should be according to
the spending limit of the guest.