Menu Development, Planning and Design - Hotel Landmark, London

This presentation covers the process of menu planning and designing, key considerations for costing and pricing menus, and approaches to menu costing and pricing. It also includes an analysis of performance indicators for menu planning and design at Hotel Landmark, London. The presentation concludes with references to relevant studies on menu planning and customer behavior.

MENU DEVELOPMENT,
PLANNING AND DESIGN
HOTEL LADMARK, LONDON

TABLE OF CONTENTS
Introduction
Task B
Key consideration for the costing and pricing menu
Analysis of approaches to menu costing and pricing
Analysation keep performance indicator
Conclusion
REFERENCES

TaskB
Introduction
 Menu planning and designing refers to
the process of deciding and selecting the
variety of food or the dishes which is
supposed to serve the visitors in order to
meet demand of the individual person.
The menu is planned or design as per the
taste and preferences of the customers
along with that the affordable costing
which the person willing to pay for food
and beverage services

Key consideration for the costing and
pricing menu
 In order to deliver the satisfaction services to the
customer it is important to decide the charges of the
item mentioned in the menu because it includes all the
expenses and costing of the product used in preparing
the food and beverages.
 Basically costing and pricing menu give assistance in
fixation of the price of the commodity and services
offered to the visitors. The hotel will plan and design
the Table d'etre menu for the customers which includes
variety of the food and beverage services.

CONT….
 At the time of costing and pricing of the
menu the hotel Landmark, London will
consider some factor which are
mentioned as follows:
 Costing and revenue from different
sources: before offering or serving the
food and beverage services to the
consumer the manager of the
organization will consider or examining
what costing is required in preparation of
particular food.

CONT….
 Customers willingness: during
the costing and pricing of the
menu the manger of the
landmark hotel will determine
the willingness of the consumer
or preferences of the visitors that
willing to pay the amount for
the particular dish or not.

CONT….
 Current economic climate: it is one of
the major factor that need to considered at
the time of costing he menu.
 If the prices of the menu increases then the
hotel should increase the prices of the
item which are mentioned in the menu in
order to maintain the profit margin of the
hotel in appropriate manner.

CONT….
 Competitors: apart from all
the point the manger of the
brand must focus on the pricing
and costing the competitor is
offering in the domestic as well
as international marketplace.

CONT….
 Competitors: apart from all the
point the manger of the brand
must focus on the pricing and
costing the competitor is
offering in the domestic as well
as international marketplace

CONT….
 Equipment facility: this is the essential factor which the
organization need to consider by the hotel landmark London during
the costing and pricing menu of the organization.

CONT….
 Seasonality restriction: it is the
factor which increase the value of the
item mentioned in the menu. In order
to that the organization or the manger
of the Landmark, London must
analysis the raw material is available
in the nation or the city as per the
season's requirement.

CONT….
 Seasonality restriction: it is the factor which
increase the value of the item mentioned in the
menu.
 In order to that the organization or the manger of the
Landmark, London must analysis the raw material is
available in the nation or the city as per the season's
requirement.

Cost to
Profit
Margin
Ratio Sales – COGS / Sales
Cost to Profit Margin Ratio = 5955 – 1810 / 5955
69.99%
Break Even Point
BEP = Fixed Cost / Contribution Margin
1857.38

Cost to
Profit
Margin
Ratio
Sales – COGS /
Sales
4910 – 1655 / 4910
66.29%
Break Even Point
BEP =
Fixed Cost / Contribution
Margin
1365.15

ANALYSIS OF
APPROACHES TO MENU
COSTING AND PRICING
 The menu is the main element
which attract the customer to
enhance the experience within
the hotel landmark London.
 The pricing and the costing of
the menu directly increase the
scale of production and the
profitability of the company in
effective as well as efficient
manner.

ANALYSATION KEEP PERFORMANCE
INDICATOR
 The key performance indicator give assistance in analysing
the performance of the company in the marketplace.
 Through the KPI the manger of the hotel is able to deliver
the positive as well as negative feedback to the workers of
the organization.
 With the assistance of the keep performance indicator the
hotel is able to accomplish goal in effective as well as
efficient manner.

CONCLUSION
 From the presentation it will be
concluded that the pricing and
costing of the menus is the
important and difficult task for the
manger as it includes approach and
methods in it.

REFERENCES
 Binti Rahmat, N., 2021. The Influence of Menu
Description on Customer Purchase Intention.
 Chua, et.al 2020. Customer restaurant choice: an
empirical analysis of restaurant types and eating-out
occasions. International journal of environmental
research and public health, 17(17), p.6276.
 Grummon, et.al 2021. Changes in Calorie Content of
Menu Items at Large Chain Restaurants After
Implementation of Calorie Labels. JAMA network
open, 4(12), pp.e2141353-e2141353.