Menu Development, Planning and Design

This presentation discusses menu development, planning, and design in the context of the hospitality industry. It covers the key considerations of costing and pricing in menu cards, the process of producing cost and price menus, and the justification for these considerations. The presentation emphasizes the importance of menu planning in providing healthy and nutritional meals to consumers. References for further reading are also provided.

MENU DEVELOPMENT, PLANNING
AND DESIGN

Table of content
 Introduction
 Key consideration of costing and pricing in menu card
 Produce cost and price menu
 Justification of the key considerations
 References

Introduction
Menu planning refers to the process of designing
of food items that are provided by a hotel and
restaurant to its consumers as per their needs
and requirements. It is an crucial way to assure
that the company prepare and provide healthy
and nutritional meal to its target audiences with
variety of food products.

Key consideration of costing and pricing in
menu card
There are some factors that can be considered by administration of Pasco Cafe during
pricing and costing menus:
Seasonal impact- It is most important element that should be include by the
firm during costing and pricing that needs and demands of consumers change as per
season. They demand food items as per the season like in summer, they demand
drinks and ice cream etc.

Continue...
Business policy- Every business has few environmental policy that are designed as
per the law which are framed and developed by government of the country. There are
diverse resource and asses that are utilized in meal and the monetary value of them is
high cause of national policies. So during the time of menu creation, the company
also set high monetary value of that food items that are prepare by implementing
high cost material. The management set high cost as the organization pay high rate
for raw martial which influence business policies and economic system of business.

Produce cost and price menu
A B C D E F G H I J
Menu Item Total Sold Menu Price Portion Cost Food Cost % Portion C.M.[1] Total Food Sales
Total Food
Cost Total C.M. C.M.%
Ham Sandwich 12£10.95 £2.75 25.00%£8.20 £131.40 £33.00 £98.40 24.00%
Tuna Sandwich 8£11.95 £4.25 36.00%£7.70 £95.60 £34.00 £61.60 15.00%
Salad 10£6.95 £3.75 31.00%£8.20 £69.5 £21.5 £48 20.00%
Cheese Sandwich 5£10.95 £3.50 32.00%£7.45 £54.75 £17.5 £37.25 9.00%
Crisps 4£14.95 £5.25 35.00%£9.70 £59.80 £21.00 £38.80 9.00%
Veg. Lasagne 6£12.95 £4.00 31.00%£8.95 £77.70 £24.00 £53.70 13.00%
Non veg. Lasagne
Veg Burger 5£15.95 £7.25 45.00%£8.70 £79.75 36.25£43.50 10.00%
Totals 50 £568.5 £151 £337.75
Item Total Sold Menu Price Portion Cost Food Cost % Portion C.M. Total Food Sales
Total Food
Cost Total C.M. C.M.%
Cappuccino 31£6.75 £1.93 28.59%£4.82 £59.83 £209.25 £149.42 4.63%
Cafe Latte 211£6.75 £1.72 25.48%£5.03 £362.92 £1,424.25 £1,061.33 31.54%
Espresso 71£6.95 £1.53 22.01%£5.43 £108.63 £493.45 £384.82 10.61%
Hot Chocolate 19£7.50 £2.23 29.73%£5.27 £42.37 £142.50 £100.13 2.84%
Tea 78£5.95 £1.55 26.05%£4.40 £120.90 £464.10 £343.20 11.66%
Cafe frappé 129£6.45 £1.68 26.05%£4.77 £216.72 £832.05 £615.33 19.28%
Cold Coffee 130£6.95 £1.76 25.32%£5.19 £228.80 £903.50 £674.70 19.43%

Justification of the key considerations
At the time of creating and framing menu, the administration of Pasco Cafe should
follow business laws & legislation and season. Because consider the policies of
country is important in business as it help in smooth running of firm. By offering food
items as per season assist in getting attention of consumers and maximising profit
and profitability of the organisation.

Conclusion
This has been summarised from above define content that menu designing is an
effective activity of a restaurant and cafe because it help in growth and success of a
food company. During the time of creating a menu, the management of the company
consider the needs and demand of customers because they are changing as per the
season.

References
 Smith, J.K. and et. al., 2019, November. An Eye-Tracking Analysis of a
Restaurant Menu. In Proceedings of the Human Factors and Ergonomics Society
Annual Meeting (Vol. 63, No. 1, pp. 1522-1526). Sage CA: Los Angeles, CA:
SAGE Publications.
 Soltani, A. and Shams, A., 2017. Analyzing the influence of neighborhood
development pattern on modal choice. Journal of Advanced Transportation,
2017.
 VanTassel-Baska, J. and Baska, A., 2019. Curriculum planning and instructional
design for gifted learners. Sourcebooks, Inc..

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