Menu Development, Planning, Design, Costing, and Pricing at Delrio's

This report explores menu development, planning, and design within the context of Delrio's Restaurant, a family-owned establishment with 28 years of history. It covers principles of menu planning, including menu types (À La Carte, Do Jour, Cycle, Prix Five, Beverage, and Dessert), and key considerations such as variety, resources, and seasonality. The report also discusses fulfilling customer and business requirements to maximize profits, addressing consumer needs like social responsibility and market trends, and business needs like staff training and competitive pricing. Furthermore, it delves into costing and pricing strategies, considering seasonal impacts, the business environment, positioning, and profit margins, ultimately aiming to provide recommendations for Delrio's Restaurant to enhance its menu and profitability. Desklib offers a wealth of similar solved assignments and resources for students.

Menu Development,
Planning and design

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................3
TASK 2............................................................................................................................................7
TASK 3.........................................................................................................................................10
CONCLUSION .............................................................................................................................14
REFERENCES..............................................................................................................................16

INTRODUCTION
Menu development and planning is one of the important aspect of any specific hospitality
organisation because the success and failure of the organisation are depending upon the
diversified product range and menu. It is very important for the management of the organisation
that they develop effective and attractive menu for their organisation so that more and more
customers are attracted towards the company. The process of menu design provides a description
related to the development of some factors in the organisation such as staff, faculty tools and
procedures in the organisation. The menu of the restaurant is one of the most important aspect
because it is the first thing which enables the customers about the presence of food in the
restaurant (Zeng, 2020). It is very important for the management of organisation that they
develop effective and attractive menu in their organisation so that the chances of failure can be
minimise. There are different types of things are put in mind while framing the menu of the
restaurant and pricing of the menu put more focus on them. It is essential for the management of
the organisation that they develop effective pricing strategy for their food menu. It is required to
focus on cost structure and also competitive pricing in the market. the organisation which is
chosen here to demonstrate this report is Delrio's restaurant. It is owned and managed by the
Giovanni Delrio for approximately twenty-eight years. It offers home make variety of food with
the manner of influencing the surrounding.
TASK 1
P1 : principles of menu planning and design evaluation
Menu planning is related to those process under which the business organisation has
decided that what dished and food products are placed in the menu of the restaurant. There is
mainly the menu of the company are divided in three parts such as starters, main course and
desserts. The menu of the company should be based on the taste and preference of the customers.
the taste and preference of are vary from one place to another so it is the duty of the managers of
Dario’s restaurant that they analyse the taste and preference of the customers and then develop
the same.
Types of menu

 À La Carte: it refers to those process under which the restaurant offers a portion of the
same dish in different prices. According to term the customer in the restaurant can try any
dish according to their wish and budget.
 Do Jour Menu : it refers to those party of menu which is related to the cocktails and
soups of the restaurant. it is provided by rthe restaurant in order to provide c\flexibility
and comfort to their customer.
 Cycle Menu : this concept of menu states that the menu in the hotel are changes
according to the day and no the dish are stable for all the days. It helps the organisation to
satisfy the needs of those customers which takes the food from restaurant at daily basis. It
helps the restaurant to offer different types of dishes from their restaurant.
 Prix Five Menu: It is related to those menus under which the prices of foods and
beverages are fixed and not changes for any somehow reason. It is generally applied on
those food dishes which is offered at any special day or occasion. It plays a important
role in the segmentation of the buyers.
 Beverage menu: It is related to those part of the menu under which the cocktail, beer
and wine are coming under. Several types of drinks offered by the restaurant are came
under this. These drinks are organised for the guest and special visitors in the restaurant
 Dessert menu: it refers to those part of the menu which is offered by the restaurant after
the main course is over. There are generally sweet dished and ice-creams are offered by
the company in this section of menu. It plays a important role in the success of the
restaurant in this regard (Yeh and Chen, 2020).
Principles of menu designing and planning:
 Sort of variety: As per this principle of the menu design all the dished served in the
restaurant should be specified by the set of sources. It is important that all the dished are
the accumulation of taste and quality of the product.
 Resources: all the dishes of the restaurant are developing by the usage of some natural
resources such as vegetable, meat, pulses and many more. It is important for the
management of restaurant that they analyse active source of the resources so that fresh
and healthy resources can be use in the organisation.
 Seasonality: It is related to those principles under which the restaurant develop various
types of season dished and food are offered from their restaurant. it is very essential for

the management of the organisation that they prepare season food in restaurant because it
attracts new customers towards the company (Tañagras, Guinto and Incapas, 2019).
P2 : Fulfilment of customer and business requirements to maximise profits for a range of
different menus
It is one of the greatest feature of the successful restaurant that they face and greet their visitors
in attractive manner so that the culture of the restaurant can be remind in the mind of those
visitor. The effective planning and execution of different restaurant items can make the
possibility of profit margins more realistic. There are different types of methods and techniques
are present in the market which can helps the organisation to develop effective and attractive
menu in the organisation. It is essential for the managers of Delrio's restaurant that they develop
effective targets in their organisation so that all the employees of the organisation are more
motivated and supportive towards the achievement of organisational goals and objectives of the
organisation. As there are different types of customers are present in the organisation which are
having different needs and desires from the restaurant. it is essential for the managers of the
restaurant that they effectively analyse the need so those customers so that it can be fulfilled by
the organisations. The basic purpose of the menu is to ensure the availability of different dishes
in the organisation and to develop effective pricing and other strategies in the organisation. It is
essential for the management of the organisation that they focuses on the expansion and growth
of the restaurant so that the profit margins can be increased all the objectives of the restaurants of
the company can be satisfied (Semple, 2020).
Consumer requirement
The consumer of the company are the most valuable person for the organisation and al the
activities and strategies are developed by the management to focus on the consumers. Most of
the visitors of the hotel tells about the social responsibility of the management under which they
evaluate what process used by the restaurant to cook the food. Whether they are healthy or not. It
is one of the important requirement of the consumers that the hotel does not make the fake
advertisement of their product and services.
 Trends : Trend of the market plays an important role to influence the will of the
customers in the market. All the customers of the market are followed the trend so that

they becomes more responsive and updated. It is very important for the restaurant that
they analyse the trend of the market and mould their product and services according to
the trend. If the product and services of the organisation are linked to the trend of the
market then the large number of customers are attracted towards the company.
Business requirements
There are different types of requirements are presents in the organisation which is demand by the
business from the management. It is essential for the management of the organisation that they
analyse these requirements and fulfil them in effective manner so that the goals and objectives of
the business can be satisfied. There are different types of risk are present in the organisation
which the business are required to be secure such as financial risk human resource risk and
various type of environmental impacts which the restaurant can be seen in their working. It is the
duty of the managers that they use different types of tools and techniques so that the number of
risk can be minimise from the organisation. There are different requirements are present in
restaurant which are fulfilled by the managers and the brief discussion related to the same are
given below:
 Staff training : The training and development of employees is the most important
activity of the management because the success and failure of hospitality organisation are
depend upon the skills and behaviour of the employees. It is important for the managers
to provide proper training to the employees that how to behave in front of customers of
the restaurant (Pappalardo and La Rosa, 2020).
 Recommendation : It is recommended to the management of the restaurant that there are
different types of task are present in the organisation which requires focus of the
management. According to the market criteria , the pricing strategy of the company is an
important topic to be focus by the management because of the stiff competition present in
the market. It is very important for the management of restaurant that they analyse the
competitive prices in the market and then develop effective pricing strategy for their
company so that more and more customers can be attracted towards the restaurant.

TASK 2
P3 : Key considerations into account when costing and pricing menus
The costing and pricing strategy of the business is one of the most important and valuable aspect
of the organisation because the number of factors are present in the organisation are equally
important towards the pricing and costing. The costing of the menu is very important to analyse
because it impacts the profit margins of the company. Today all the customers ion the market are
badly impacted through the number of problems arise due to covid and financial problem are one
of those. There different types of factors are present in the market which impact the pricing and
costing of the Delrio's restaurant. The brief discussion related to the same are given below:
 Seasonal impact : The impact of the season are very important for the business of the
restaurant because the large number of customers are attracted to towards the
organisation. There are many occasional foods dishes are present in the market so it is
very important for the management of the organisation that they offer these foods in their
menu so that the large number of customers are attracted towards the organisation
(Nillesen, 2019).
 Business environment policy : The environment of the business in the market has very
serious impact on the business of the Delrio restaurant. At that time the environment of
the business are not reflect the positive sigh because it is impacted by the negative aspect
of covid pandemic. The covid pandemic has break corporate wheel so that the structure
of the business environment becomes ineffective and the economy shows negative
growth which is not positive sign for the business of the organisation. It is very important
for the management of Delrio restaurant that they analyse the impact of this factor and try
to minimise the negative aspect of the same.
 Positioning : The quality of the services provided to the customers of the company plays
a important role in the goodwill of the organisation. There are different types of creative
and innovative ideas are present in the market which can be used by the management of
restaurant in their services and achieve goodwill in their business. There are many

benefits and advantages are present in the market in relation to these innovative and
creative ideas in the long term.
 Profit : It is analysed from different types of market trends that the restaurant industry is
one of the emerging and high growing industry of the world because of the attraction of
people towards them. The average profit margins of the company are very high in
comparison to another industry of the world which becomes the reason for the attraction
of different entrepreneurs towards the industry. The impact of covid pandemic are very
bad in this industry because all the restaurants are ordered to be closed due to pandemic.
The condition becomes recover as the time goes which is beneficial for the organisation
in the market (Nguyen, Sidorova and Torres, 2022).
Menu engineering matrix
It is related to those tools of the restaurant organisation which is used by them to design
effective and attractive menu for the restaurant. Under this tool the management of the
organisation has used two disciplines such as arts and science. These factors of the tool helps the
organisation to develop effective positioning, pricing and help to maintain the profit margins for
the company. This tools played an important role in the development of profitability for the
organisation. The management of the Delrio restaurant has always try to achieve competitiveness
and profitability in the organisation. The managers of the restaurant has effective approach
towards the quality of the food and also for the development of creative.
P4 : Produce accurately costed and priced menus to meet a range of customer requirements
The cost determination are the important of the business because it enables the organisation to
evaluate the actual profit margins of their company. This part of this report are based on the ratio
of cost determination of the business. This table includes effective differentiation of cost which
helps the users to analyse the profitability and growth in the organisation.
A B C D E F G H I J
Menu Total Menu Portion Food Cost Portion Total Food Total Total C.M.%

Item Sold Price Cost % C.M.[1] Sales Food
Cost C.M.
Pane e
olive 15 5.25 1.26 24% 3.99 78.75 18.90 59.85 2%
Antipas
to del
contadi
no
12 8.25 2.89 35% 5.36 99.00 34.65 64.35 2.00%
Bresaol
a al
carpacc
io
45 8.75 2.54 29% 6.21 393.75 114.19 279.56 11%
Marghe
rita 16 8.75 2.89 33% 5.86 140.00 46.20 93.80 4%
Vegetar
iana 22 10.5 3.57 34% 6.93 231.00 78.54 152.46 6%
Tagliat
elle
carbona
ra
75 10.5 3.15 30% 7.35 787.50 236.25 551.25 21%
Lasagn
a
tradizio
nale
32 11.75 4.70 40% 7.05 376.00 150.40 225.60 9%
Granchi
o fresco 18 16.25 7.15 44% 9.10 292.50 128.70 163.80 6%
Scampi
e
gamber
17 19.5 4.29 22% 15.21 331.50 72.93 258.57 10%

oni alla
Catalan
a
Filetto
di
manzo
20 22.95 5.74 25% 17.21 459.00 114.75 344.25 13%
Costata
di
manzo
13 21.95 5.93 27% 16.02 285.35 77.04 208.31 8%
Al
gorganz
ola
17 3.25 0.68 21% 2.57 55.25 11.60 43.65 2%
All’agli
o 16 3.25 1.30 40% 1.95 52.00 20.80 31.20 1%
Insalata
mista 19 3.95 1.38 35% 2.57 75.05 26.27 48.78 2%
Spinaci
saltati 14 3.75 1.20 32% 2.55 52.50 16.80 35.70 1%
Riso 12 2.95 1.09 37% 1.86 35.40 13.10 22.30 1%
Totals 363 3744.55 1161.12 2583.43 100%
TASK 3
P5 : plan to develop a menu to maximise profitability
The profitability of the business is a important part of the company because the ultimate
goal of the company is to maximise their profitability by the their efforts in the market. It is
essential for the management of the organisation that they analyse different aspect of the market
so that the possibility to get profit maximisations can be increased. It is important for the
managers of the organisation that they develop big and effective targets for their business and
communicate effectively with all the employees of the organisation so that each and every

employee of the organisation has perform their function for the achievement of organisational
goals and objectives (Millar, Groth and Mahon, 2018).
There are different types of menus are present in the market which can be used by the
management of the Delrio restaurant. It depends upon the management of the restaurant that
which menu they have developed for their customers. It should be attractive and creative so that
it catch the focus of different types of people towards the company. At the time of making a plan
for the development of food menu it is essential for the planner that they focus on such things.
Terminating the bad items from the menu of the company and to evaluate the quality of the food
as per the cost of the dish. There is a set of hierarchy are present which helps to plan and develop
effective menu for the restaurant and the brief discussion related to the same are given below:
 Prepare a menu idea : The first step in the plan of menu development is to develop
effective and creative idea for menu. The idea of the management becomes simple and
creative which can be understood by all the employees of the organisation easily. It is
important for the planner that they develop clear and con-size menu idea so that the
difficulties of the management can be minimised.
 Include list of ingredients: There are different types of ingredients are used to
development of food dished in the organisation. It is very important for the planner that
they include all the ingredient in the menu of the company. There are many customers
came in the restaurant which are more possessive towards the ingredient use in the food
due to their boundation. The menu which has ingredient in their list are able to convince
this type of buyers.
 Choice of Supply chain: All the raw material which is used in the development of
different types of dished in the organisation are came from the suppliers present in the
market. It is beneficial for the management of restaurant that they add all the past and
present information about the suppliers of the company in their menu. It develops a feling
of loyalty in the customers towards the company and also helps them to clear their doubts
about the hygiene of the food (Kazak and van Hoof, 2018).

 Setting cost of menu items: It is one of the important and critical function of the
restaurant that they analyse and develops effective cost structure of the food so that the
effective pricing strategy can be developed in the organisation. It also helps the
management to increase the profitability.
 Plating and presentation: The plating and presentation of the food plays a important for
the success of the dish in the market because the presentation of the food is the first
impression on the customers. It reflects the culture and efforts of the company.
 Kitchen test: The number of kitchen test has to conduct the in the organisation under
which the original process and taste of the food can be reflects and becomes beneficial
for the organisation.
P6 : Produce a menu which meets customer requirements
Delrio's restaurant
Items Price
Starters and Appetisers
Pane e olive
(It is an Italian dish which up with the
innovation with natural herbs and shrubs)
£ 5.25
Antipasto del contadino
(Italian meat dish along with the pickle of
vegetable)
£ 8.25
Bresaola al carpaccio
(thin leak of italian beef)
£ 8.75
Pizza
Margherita
(Basil fresh )
£ 8.75