Menu Development Planning and Design - Key Considerations, Costed and Priced Menus

This presentation discusses the importance of menu planning for restaurants and hotels. It covers the key considerations for menu development, costed and priced menus, and the impact of seasonal ingredients and equipment on food costs. The presentation also includes a sample menu with total sales, costs, and profits. The goal is to help businesses create menus that meet customer requirements and achieve business goals and profits.

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENT
• Introduction
• The key considerations which need to be taken
• Costed and priced menus
• Conclusion

INTRODUCTION
Menu planning is all about the activity to decide about
what a person will eat for every meal which involves
side dishes, starters and desserts. To plan about the
menu will definitely lessen the wastage related to food
which helps in saving costs for the restaurant. Pollen
street social has been taken a base informal and social
setting restaurant which is opened in 2011 and
awarded a Michelin star in just six months of duration

THE KEY CONSIDERATIONS WHICH NEED TO
BE TAKEN
• To give price for the menu of a restaurant is an
essential concept for the success of any of the
restaurant or hotel. To know the price of restaurant
will help in the pricing of a menu, effect on the first
price and playing an essential part in the left over net
income. In this process of cost and price there are
many of the key elements which are taken by the
Pollen street social to improve the level of
understanding.

CONTINUE…
• Cost and Price - Costing of competence: Cost of the
food present in the menu is very essential concept in
any of the restaurant so it is very important to keep in
the brain that what are the cost which other
restaurants are taking use of. In context of Pollen
street social, manager of this restaurant has kept an
eye in the marketplace about the strategies related to
the price which are followed by the other restaurants.

CONTINUE
• Cost and seasonal ingredients: It is making a broad
effect on the restaurants as this will only take the
decision related to the restaurant which can cook
variety of dishes. In relation to Pollen street social,
as this is an informal restaurant which is offering a
proper social setting and build a strong and long
period of relation with the supplier.

CONTINUE
• Use of equipments: This is involved in the
cost and price of food in which all the
restaurant will have to utilize this. Without any
equipment, there is no restaurant who will be
capable to do a task as in context to the Pollen
street social, this will help in the improvement
of net income among cost of each of the item
used here.

COSTED AND PRICED MENUS
Menu Item Total Sold Menu Price Cost Total Food Sales Total Food Cost Profit %
Fish cutlet 12 £5.00 £2.75 £60 £33 81.81%
Fish curry 8 £6.00 £4.00 £48 £32 50%
Steamed Fish 10 £4.00 £3.00 £40 £30 33.3%
Octopus salad 5 £8.00 £3.00 £40 £15 166.66%
Grilled Duck 4 £9.00 £5.00 £36 £20 80%
Chilli Crab 6 £7.00 £4.00 £42 £24 75%
Veg Green Salad 10 £12.00 £5.00 £150 £50 200%
Crab curry 5 £8.00 £7.00 £40 £35 14.28%
Totals 60 £456 £239 90.79%

CONTINUE…
Item Total Sold Menu Price Portion Cost Total Food Sales Total Food Cost Total C.M.
Crab cake 31 £9.255 £1.93 £59.83 £209.25 £149.42
Fish Pie 211 £10.00 £1.72 £362.92 £1,424.25 £1,061.33
Octopus cake 71 £10.00 £1.53 £108.63 £493.45 £384.82
Sweet Wine 19 £7.00 £2.23 £42.37 £142.50 £100.13
Rose Wine 78 £6.00 £1.55 £120.90 £464.10 £343.20
Shiraz 129 £10.00 £1.68 £216.72 £832.05 £615.33
Merlot 130 £15.00 £1.76 £228.80 £903.50 £674.70
Total 669 £1,140.70 £4,469.10 £3,328.93

CONCLUSION
• From the above framework it is concluded that the menu is the driver of restaurants and food
service institutions for which menu planning is essential process to be conducted effectively by
considering different types of menu and there principles. Menu should meet the customer
requirements to for guest satisfaction and to achieve the goals and profits of the business
requirements.

REFERENCES
• Nosoohi, I. and Nookabadi, A.S., 2019. Outsource planning with asymmetric supply cost
information through a menu of option contracts. International Transactions in Operational
Research, 26(4), pp.1422-1450.
• Prabhu, A., 2020. Menu and Types of Menu.
• Nguyen, P., 2019. Creating A Menu & Service Concept

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