Menu Development, Planning and Design
Added on 2022-12-27
14 Pages887 Words46 Views
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Menu Development , Planning and
Design
Design
Budget for menu
MENU ITEM Menu Price Plate Cost % Contribution Margin Quantity Sold Net Income Total Cost Popularity
Vegetable Soup 14 4.45 31.79% 9.55 8 112 35.6 1.77%
Lemon tart 9 3.85 42.78% 5.15 15 135 57.75 3.31%
Veg Salad 11 4.09 37.18% 6.91 36 396 147.24 7.95%
Cheese macaroni 15 3.05 20.33% 11.95 38 570 115.9 8.39%
Ravioli 15 1.67 11.13% 13.33 12 180 20.04 2.65%
Chicken salad 10 2.46 24.60% 7.54 7 70 17.22 1.55%
Lemon Meringue pie 10 4.89 48.90% 5.11 6 60 29.34 1.32%
Steak pie 12 3.45 28.75% 8.55 12 144 41.4 2.65%
Smoked Haddock Fishcake 14 4.65 33.21% 9.35 20 280 93 4.42%
Sirloin Steak 14 4.95 35.36% 9.05 11 154 54.45 2.43%
Veg Sandwich 12 2.95 24.58% 9.05 24 288 70.8 5.30%
Burger 12 3.59 29.92% 8.41 26 312 93.34 5.74%
Burger – Veg 14 4.05 28.93% 9.95 28 392 113.4 6.18%
Burger -Mutton 14 3.25 23.21% 10.75 15 210 48.75 3.31%
Burger - Cheese 15 4.39 29.27% 10.61 20 300 87.8 4.42%
Chocolate Brownie 7 3.81 54.43% 3.19 45 315 171.45 9.93%
Lasagne 11 4.17 37.91% 6.83 28 308 116.76 6.18%
Prawn cocktail 9 4.32 48.00% 4.68 40 360 172.8 8.83%
Meatloaf 11 3.12 28.36% 7.88 34 374 106.08 7.51%
Garlic sandwich 11 3.89 35.36% 7.11 20 220 77.8 4.42%
Calamari 11 2.5 22.73% 8.5 8 88 20 1.77%
Subtotal main dishes 251 77.55 676.74% 8.26 453 5268 1690.92
MENU ITEM Menu Price Plate Cost % Contribution Margin Quantity Sold Net Income Total Cost Popularity
Vegetable Soup 14 4.45 31.79% 9.55 8 112 35.6 1.77%
Lemon tart 9 3.85 42.78% 5.15 15 135 57.75 3.31%
Veg Salad 11 4.09 37.18% 6.91 36 396 147.24 7.95%
Cheese macaroni 15 3.05 20.33% 11.95 38 570 115.9 8.39%
Ravioli 15 1.67 11.13% 13.33 12 180 20.04 2.65%
Chicken salad 10 2.46 24.60% 7.54 7 70 17.22 1.55%
Lemon Meringue pie 10 4.89 48.90% 5.11 6 60 29.34 1.32%
Steak pie 12 3.45 28.75% 8.55 12 144 41.4 2.65%
Smoked Haddock Fishcake 14 4.65 33.21% 9.35 20 280 93 4.42%
Sirloin Steak 14 4.95 35.36% 9.05 11 154 54.45 2.43%
Veg Sandwich 12 2.95 24.58% 9.05 24 288 70.8 5.30%
Burger 12 3.59 29.92% 8.41 26 312 93.34 5.74%
Burger – Veg 14 4.05 28.93% 9.95 28 392 113.4 6.18%
Burger -Mutton 14 3.25 23.21% 10.75 15 210 48.75 3.31%
Burger - Cheese 15 4.39 29.27% 10.61 20 300 87.8 4.42%
Chocolate Brownie 7 3.81 54.43% 3.19 45 315 171.45 9.93%
Lasagne 11 4.17 37.91% 6.83 28 308 116.76 6.18%
Prawn cocktail 9 4.32 48.00% 4.68 40 360 172.8 8.83%
Meatloaf 11 3.12 28.36% 7.88 34 374 106.08 7.51%
Garlic sandwich 11 3.89 35.36% 7.11 20 220 77.8 4.42%
Calamari 11 2.5 22.73% 8.5 8 88 20 1.77%
Subtotal main dishes 251 77.55 676.74% 8.26 453 5268 1690.92
KPIs
Food Cost percentage Total Food Cost / Total Sales 32.10%
Total Contribution Margin Total Sales - Total Food Cost 3577.08
Average Contribution
Margin/Customer
Contribution margin / Quantity
Sold 7.90
Contribution margin/ menu item
Total Sales-Total Food
Cost/Quantity Sold 7.90
Food Cost percentage Total Food Cost / Total Sales 32.10%
Total Contribution Margin Total Sales - Total Food Cost 3577.08
Average Contribution
Margin/Customer
Contribution margin / Quantity
Sold 7.90
Contribution margin/ menu item
Total Sales-Total Food
Cost/Quantity Sold 7.90
Revenue Item list
Items Revenues
Veg Salad 396
Cheese macaroni 570
Chocolate Brownie 315
Prawn cocktail 360
Meatloaf 374
Total 2015
Items Revenues
Veg Salad 396
Cheese macaroni 570
Chocolate Brownie 315
Prawn cocktail 360
Meatloaf 374
Total 2015
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