Menu Development, Planning and Design

This presentation discusses the key considerations for pricing menus and accurately costing and pricing menus. It also provides insights on how to attract and retain customers through menu revisions.

Menu Development, Planning and
Design

Table of Content
• Introduction
• Key considerations while pricing menus
• Accurately costed and prices menus
• Conclusion
• References

Introduction
Menu is an important part for a restaurant as it helps customers in knowing what dishes are
offered at a cafe or a restaurant. This presentation is based on Pasco Cafe which is located
on a busy street between offices and a railway station. The owner of the business wants to
revise its menu in order to attract more customers as well as retain the ones already
existing. The presentation explains the key considerations that should be kept in mind
while deciding prices of a menu.

Key considerations while pricing menus
While developing a new, a new cafe or restaurant should take into account a number of
considerations that will help in developing effective menus. These considerations can
impact the revenue as well as costs from various sources, some of which are explained
below -
• Energy costs – These are the costs that are associated with the cost of energy that is
involved while preparing a dish. Pasco cafe should take into account these costs as this
will help it in determining the costs of various food and beverage items effectively.

Cont.…
• Staffing Costs – These are the costs that are associated with providing salaries and other
benefits to the employees. Therefore, Pasco cafe should determine the amount of labour
that is put into preparing a particular dish. Thus, this will ease out the process of pricing
the products.

Cont.…
Business environmental policies and the extent to which they impact the costing of
menus
• Cost of Produce – This is the cost that is incurred by a business from manufacturing and
producing a products. Thus, Pasco Cafe should consider the costs of different fruits as
well as vegetables because any change in their costs will have a direct impact on the
prices of dishes.

Cont.…
• Current Economic Climate – Any major change in the economy will impact the
business operations of Pasco Cafe. There can be a sudden increase or decrease in the
prices of the food and beverage dishes.

Cont.…
• Seasonality Restrictions – There are some ingredients that are available in a particular
season, therefore the prices of such particular dishes can increase. Thus, Pasco Cafe
should set prices of seasonal dishes accordingly.

Accurately costed and prices 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
From the above presentation, it can be concluded that there are various factors that should
be kept in mind while deciding prices of products like change in climate, availability of
raw ingredients, energy costs as well as staffing costs. Also, various calculations of sales,
different costs involved etc. should be carried out in order to meet the requirements of
customers effectively and thus gain their loyalty.

References
• Saaty, T. L. and De Paola, P., 2017. Rethinking design and urban planning for the cities
of the future. Buildings. 7(3). p.76.
• Salamone, F. and et.al., 2017. Design and development of a nearable wireless system to
control indoor air quality and indoor lighting quality. Sensors. 17(5). p.1021.

Thank You