Menu Development, Planning and Design

This presentation discusses the key considerations and factors that impact the cost and pricing of menus in the hospitality sector. It focuses on the case of Pasco Cafe and provides insights into energy costs, staffing costs, cost of products, and the impact of seasonality on menu costs calculation. The presentation also includes a sample menu with cost and pricing analysis. References are provided for further reading.

Menu Development,
Planning and Design

Table of Content
• Introduction
• Major key considerations
• Accurately costed and priced menus
• Conclusion
• References

Introduction
For every hospitality sector organisation it is essential to design menu in proper manner so
that it will attract large number of people. Because menu planning is primary method which
for attracting customer's. For this presentation Pasco Cafe is selected which is located at
busy street within office and railway station. This presentation will going to discuss cost
and price of menu.

Major key considerations
For designing menu it is important for cafe or restaurant to consider several things because
it will provide assistance to them in fixing cost of their offerings. Out of these some
points are mention below in relation of Pasco Cafe :-
Sources that impact costs and revenue
• Energy costs – It ensure that owner of cafe have to consider cost of energy which incur
while preparing particular dish. Within energy cost price of small or huge amount also
consider for fixing price of menu.

Cont.…
• Staffing Costs – It is the cost which incurred in relation of employee's who are working
in Pasco Cafe. Staffing cost is important which owner of respective cafe have to consider
while deciding menu or particular dish price. Thus, Pasco Cafe have to determine how
many staff member's are engaged in preparing particular dish and how much time it will
take. By considering these two things price of dish will set.

Cont.…
Factors that impact costing of menu
• Cost of product – At Cafe cost of product have high impact on pricing of menu like if
price of vegetables get increase then it will have direct impact on the cost of dish.

Cont.…
• Present economic climate – As per this factor, when there is any changes occur within
economy it will directly impact on operations of Cafe as this will increase or decrease
cost of products.

Cont.…
Impact of seasonality restriction on menu costs calculation
It is important for Cafe or restaurant to offer dishes as per the season but at that time
price of product may get increase. Thus, Pasco Cafe require to design their seasonal menu
and their price accordingly.

Accurately costed and priced menus
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%
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

Cont.…
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%
Total 669 ACM = £4.98 £1,140.70 £4,469.10 £3,328.93 100.00%

Conclusion
After going through this presentation it has been summarised that while designing menu
there are several factors that required to be consider by an cafe or restaurant like staff
costing, climate change, energy costing and several other. In addition to this, there is
requirement of calculating factors related to main components like sales mix, cost to profit
margin ratio etc..

References
• Andersen, B. and Røe, P. G., 2017. The social context and politics of large scale urban
architecture: Investigating the design of Barcode, Oslo. European Urban and Regional
Studies. 24(3), pp.304-317.
• Mala-Jetmarova, H., Sultanova, N. and Savic, D., 2018. Lost in optimisation of water
distribution systems? A literature review of system design. Water. 10(3), p.307.

Thank You