In-Depth Menu Development: Planning, Pricing Strategies, and Design

This report provides an overview of menu development, planning, and design within the food and beverage industry, emphasizing the importance of menus in attracting customers and achieving organizational objectives. It highlights key considerations for pricing, including competition, customer taste, nutritional aspects, and government regulations. Various pricing strategies are discussed, such as pricing by portion, raw food cost, competition, and demand analysis. The report also stresses the significance of aligning menu plans with customer preferences and nutritional needs, recommending the use of KPI tools for monitoring business health and evaluating budgets. The conclusion underscores the role of menu development in increasing sales and recommends that firms analyze their external market success using KPI tools. The report references several academic sources to support its findings and recommendations.

MENU DEVELOPMENT, PLANNING AND
DESIGN

TABLE OF CONTENT
 INTRODUCTION
 KEY CONSIDERATION WHILE DETERMINING THE PRICING OF MENU
 PRICING STRATEGIES
 IN DEPTH MENU PLAN
 CONCLUSION

INTRODUCTION
 Menu is a written document that contain food and beverages items
available or provided by hospitality sector in order to attract customer.
 Along with this, it is deigned according to choice of consumer and it
should be in that format that helps the company in achieving their
decided objectives.
 Menu planning is one of the most important managerial activities of
food and beverages operations execute by senior chief .

KEY CONSIDERATION WHILE DETERMINING THE PRICING OF MENU
 Competition
 There is huge competition in the market and before developing the
menu organization need to have a look at other competitors so that
it can set its pricing strategy.
 Customer taste:
 It is one of the most important aspect menu planning as it help in
analysing needs of customer.
 Nutritional aspect:
 The menu should always provide a balance diet to the customer
 Government rules:
 This also impact on organization as labelling helps gaining the
attention of customer.
 However, Palli hill is following all government rule such as FSA
while preparing their food in order to provide quality food product

PRICING STRATEGIES
 Pricing by portion:
 A standard cost is the price of serving one item as per the standard
recipe. In this method of pricing a portion of cost by dividing the
purchase cost by the portion.
 Pricing by raw food cost of item:
 In this method the raw food cost of the item and divide by the
desired food cost percentage to get the final price.
 Pricing by competition
 In this method the prices determined by the competition as the
references price as well a will help in pricing the item according to
competitors.
 Pricing by demand analysis:
 This concept is based on the rule of demand and supply such if the
demand and supply is high then organization can charge high price.

IN DEPTH MENU PLAN
 Menu plan should accord customer as well as to taste
and preference in order to grab attention of customer.
 Along with this, menu need to have proper
distribution of nutrient level and it should provide
healthy diet.
 It is to be recommended to organization to make use
of KPI tool in order to meet the issues related to
business requirement.
 Along with this, this tool will help the organization in
monitoring company health that will help the
organization in evaluating the budget of the firm and
operational cost.

MENU

To be continue……

To be count…..

CONCLUSION
 From the above report it has been concluded that in food and beverage industry menu
development play important role as it helps in increasing the sales of the firm.
 Along with this, it is basically a process of adding the food item in menu by adding
them according to price as well as demand.
 Lastly, it has thrown light on pricing approaches that is followed by organization in
order to attract customer.
 It has also recommended firm about using KPI tool in order to analyse about
success of the organization external market.

REFERENCES
 Ahn, Y., Yeo, I., Lee, S. and Nam, K., 2018. Development of a food exchange table and
food pattern for nutritionally balanced menu planning. Korean Journal of Community
Nutrition. 23(5). pp.411-423.
 Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of menu design, menu
item descriptions and menu variety on customer satisfaction. A case study of
Egypt. Tourism and Hospitality Research. 19(2). pp.213-224.
 Bereitschaft, B. and Scheller, D., 2020. How might the COVID-19 pandemic affect 21st
century urban design, planning, and development?. Urban Science.4(4). p.56.
 Heymans, A.and et.al. 2019. Ecological urban planning and design: A systematic
literature review. Sustainability.11(13). p.3723.
 Kim, M., 2020. The effect of 99-ending calories and anticipated guilt on restaurant menu
development strategy. International Journal of Hospitality Management. 89. p.102570.]