Menu Development Planning and Design

This presentation discusses the art of menu planning and the key considerations for pricing and costing menus for a modern British restaurant, The Salt Room. It covers the impact of revenue and cost from various sources, policies of the business environment, current economic climate, and available equipment. The presentation also explores approaches to menu costing and pricing and provides a plan for menu development, including KPIs to measure success.

Menu Development
Planning And Design

Introduction
Menu planning refers to the process of planning the meal in
such a manner that which includes all kinds of varieties
whether they are side dishes, main dishes and desserts.
Planning of menu is basically an art where careful selection
needs to be done for the different courses so that every dish
can be harmonised with others. In the present report,

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In the present report, The Salt Room is taken into consideration. It
is a modern British restaurant for grilled meat and seafood in a
chic space with terrace and sea view. The present report will cover
discussion about main consideration which needs to be taken into
account when pricing and costing menus. In addition to this, the
report will cover analysis about accurately costed and priced
menus for meeting the requirements of customers.

Key considerations while costing and
pricing menus
There are certain key consideration which needs to be taken into
account when costing and pricing the menus and it is defined into the
following manner:
 The impact of revenue and cost from various sources-revenue
figures, cost to profit ratios, staffing costs and energy costs:
Under the cost of revenue figures, these are the amount or money
which generates by the restaurant. It is the money which comes
into the business by the support of any revenue streams.

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For calculating the cost to profit ratios, there are three main levels for
calculating the profit of company on the income statement. It includes
gross profit margins, operating profit margins and net profit margins.

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The energy costs basically includes lighting, heating, water, insulation
and others. Staffing cost basically includes labour costs and this cost
also includes payroll taxes, bonuses and overtime, health care, sick day
and vacation, bonuses and any other labour related costs. Restaurant
have to aim to keep cost of labour between 20 to 30 percent of gross
revenue. It has been observed that labour cost of restaurant is typically
the highest cost of owing a restaurant.

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 Policies of business environment and the extent to which they
impact the cost of menus: The policy of environment basically
outlines the commitment of organisation in order to reduce its impact
on the environment. This also provides a framework for setting
objectives and also aims for improving the performance of
environment.

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 The current economic climate which includes cost of
produce and the implications on pricing and menu
costing: The cost of food basically calculated through
following certain steps which includes each dish should be
break up into its ingredients, in the next step the cost of each
dish has been calculated and then figure out the fixed cost per
meal served.

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 The limitation and scope of available equipment in context to the costs: There
are certain equipment's which are required in the commercial kitchen which
includes ovens, food processors, mixers, slicers etc.

Costed and priced menus to meet a range
of customer requirements
For meeting out the requirements of customers it is important to set a
particular price range of all rounds of menu. It basically includes starters,
main dishes, side dishes and desserts as well. The starters price range has
been set within the range of three to fourteen dollars and the main dishes has
been set within the range of nineteen to twenty eight dollars.

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Approaches to menu costing and pricing
There are basically four approaches of costing and pricing the
menu which includes pricing by portion cost, pricing by raw food
cost of item, pricing by competition and pricing by demand
analysis.

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There are also certain effective methods to cost and price the menus
into accurate manner. It includes competition pricing method, demand
driven pricing method and through evaluating the current profitability.
In this manner pricing and cost of menu has been done into effective
manner.

Plan for menu development, including
KPIs to measure success
For producing a menu, key performance indicators plays a very
important role in terms of measuring the success. Key
performance indicators basically includes cash flow, labour
cost percentage, sales per employee per hour, cost of goods
sold, table turn rate, average table occupancy and employee
turnover as well.

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It has been recommended that for solving the
problems of Salt room restaurant it is important
that to do proper analysis and deeper research so
that it can be identified that in which parameters
business is lacking so that they can accordingly
take actions for it. Through this way, problems can
be resolved into effective manner.

Conclusion
The above stated presentation concludes that menu development plays a significant
role in terms of running the business into smoother manner. It has been concluded
that there are certain key considerations which needs to be taken into account when
costing and pricing menus. It has been determined that a menu should be created into
accurate manner for meeting the range of requirements of customers.

References
 Phiri, N., 2020. Exploring the effectiveness of continuing professional
development (CPD) through lesson study for secondary school teachers of
English in Lusaka, Zambia. Multidisciplinary Journal of Language and Social
Sciences Education (2664-083X, Online ISSN: Print ISSN: 2616-4736), 3(1),
pp.68-97.
 Primandhika, R. B. and Firmansyah, D., 2018. The Quality Improvement In ICT
Application for Indonesian Language Learning Through Lesson Study for
Learning Community. Journal Of Educational Experts (JEE), 1(1), pp.59-68.

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 Sergis and et.al., 2017. Evaluation of lesson plan authoring tools based on an
educational design representation model for lesson plans. In Handbook on Digital
Learning for K-12 Schools (pp. 173-189). Springer, Cham.
 Shuilleabhain, A.N., 2016. Developing mathematics teachers’ pedagogical content
knowledge in lesson study: Case study findings. International journal for lesson
and learning studies.

Thank you