Menu Development, Planning and Design

This presentation discusses menu development, planning, and design, with a focus on the factors to consider in pricing and costing a menu. It explores the case of Marcus Restaurant in the United Kingdom and provides insights into how to produce prices and costs that meet customer requirements. The presentation also highlights the impact of factors such as cost and revenue, business policies and environment, economic climate, seasonality restrictions, and competitors on menu planning. It concludes with references to further reading on the topic.

Menu development,
planning and design

Table of Content
Introduction
Assess factors should be consider in pricing
and costing menu
Produce price and cost to meet the
requirement of customer
Conclusion
References

INTRODUCTION
Menu is a list where all food and beverages items are
organized in proper manner with appropriate prices. In
this presentation Marcus Restaurant is been
considered. This restaurant is located in United
Kingdom and produce `a la carte menu. While
designing and planning menu they should consider
various factors that impact the decision when pricing
and costing of food items in menu.

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Menu planning is the planning to design
menu or deciding what meals should be
included in menu and what are the
service provided by restaurant to
customers. They should set price and cost
of meal in such a way which is
appropriate according to the food and
beverages produced by them. Some of the
factors that need to be consider while
planning the cost and price of menu
which are as follows:

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• Cost and revenue impact: This is the main factor which is affected by cost
because there are many cost involved in restaurant which directly or indirectly
affect the revenue of restaurant. In context to Marcus Restaurant, there are various
cost involved such as staffing cost, labor cost and energy cost which include
electricity, water and others. When earning revenue these types of cost should be
reduced and after then the remaining amounts is said to be profit of restaurant.

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• Business policies and environmental: The important factors
should be in consideration for Marcus Restaurant as they have
to develop some strategies that help them to reduce the impact
of environment which lead to achieving objectives successfully
so that environmental performance can be improved. They
have their own policies which help restaurant to minimize
pollution and waste such as switching off lights or do not waste
water etc.

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• Economic climate: This also affect the economic
climate as the price changes according to current and
future trend, need and demand of customers so Marcus
Restaurant have to change their design and food or
beverages items from menu. Moreover, this include lot
of cost to redesign or set price appropriately.

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Seasonality restrictions: The
seasonality is the most changing
factor in hospitality industry of
food and beverages. With the
reference to Marcus Restaurant,
they provide seasonal food items to
customers which help them to
attract customer as it taste fresher,
low cost and more nutrients.

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Competitors: This affect the prices as Marcus
Restaurant have to analyze what are the current
trend and introduce new variety of items or
new flavor in beverages which help them to
remain in competition and gain competitive
advantage in food and beverage industry.

Produce price and cost to meet the requirement of
customer
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.%
Fresh Tagliatelle 12 10.6 2.54 24% 8.06 127.20 30.53 96.67 17%
Burger 10 11.3 3.96 35% 7.35 113.00 39.55 73.45 13%
Veg Cheese Sandwich 8 9.5 2.76 29% 6.75 76.00 22.04 53.96 10%
Pasta 7 12.75 4.21 33% 8.54 89.25 29.45 59.80 11%
Warm walnut cheese
salad 6 16.2 5.51 34% 10.69 97.20 33.05 64.15 11%
Crisps 8 17.16 5.15 30% 12.01 137.28 41.18 96.10 17%
Avovado mozzarella 9 13.3 5.32 40% 7.98 119.70 47.88 71.82 13%
Tricolor pasta salad 5 15.85 6.97 44% 8.88 79.25 34.87 44.38 8%
Totals 65 838.88 278.5525 560.3275 100%

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S W
OT
Item Total Sold Menu Price Portion Cost Food Cost % Portion C.M. Total Food
Sales Total Food Cost Total C.M. C.M.%
Cappuccino 30 7.5 2.55 34% 4.95 225.00 76.50 148.50 7%
Herbal Tea 210 8.2 2.71 33% 5.49 1722.00 568.26 1153.74 56%
Flavoured coffee 69 5.5 1.65 30% 3.85 379.50 113.85 265.65 13%
Kids fruit shoot 18 6.25 1.69 27% 4.56 112.50 30.38 82.13 4%
Ice cold milk 50 5.25 1.47 28% 3.78 262.50 73.50 189.00 9%
Cranberry Juice 26 6.6 1.91 29% 4.69 171.60 49.76 121.84 6%
Mineral water 22 5.2 1.20 23% 4.00 114.40 26.31 88.09 4%
425.00 ACM = 31.33 2987.50 938.56 2048.94 100.00%

CONCLUSION
From the presentation, it is analyzed that every
restaurant should consider factors that affect the
decision of hotels, restaurants and cafe when they
are designing new menu and introduce new variety
of food and beverages so that they attract customer
to visit and consume food and recommend to others.
The revenue is affected as this include various
expenses and cost such as electricity, labor and
water.

REFERENCES
• Short, T. and Adams, T. eds., 2017. Procedural generation in game design.
CRC Press.
• Smit, B. and Melissen, F., 2018. Sustainable customer experience design:
Co-creating experiences in events, tourism and hospitality. Routledge.
• Stanton and et. al., 2017. Digitising command and control: a human factors
and ergonomics analysis of mission planning and battlespace management.
CRC Press.
• Storey, C. and Larbig, C., 2018. Absorbing customer knowledge: how
customer involvement enables service design success. Journal of Service
Research, 21(1), pp.101-118.
• Wilson, B. B., 2018. Resilience for all: Striving for equity through
community-driven design. Island Press.