Menu Development, Planning and Design - Costing and Pricing Menus

This presentation covers the important aspects of menu development, planning and design. It discusses the key considerations of costing and pricing menus and provides insights on producing accurately priced and costed menus for meeting requirements. The presentation also explores the approaches to menu costing, pricing and use of effective method to determine cost and price menus. It concludes with an understanding of the impact of seasonality and restrictions on menu cost calculation.

Menu development,
planning and Design
(Task-2)

Content
 Introduction
 Key considerations of costing and pricing menus
 Produce accurately priced and costed menus for meeting
requirements
 Conclusion
 References

Introduction
Menu is based over describing about statements which is
relate to food and beverages products that has been
used in order to provide food establishment needs
proposed by consumer demand helping in attaining
goals and objectives more effectively. Menu
development is based upon considering important
managerial activities linked over food and beverages
operations executed over team containing entrepreneur,
restaurant manager and chef. Menu planning means
those activities linked with beverage operations
executed more effectively.

Key considerations of costing and pricing
menus
Impact of value in addition to sales from one of
a kind source: There are numerous factors of
value required to be undergo through eating
place thru earnings generated shape it. The
value is primarily based totally upon meals
value, lease and utilities, insurance, labour
value, miscellaneous expenses, advertising
and marketing value.

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• Impact of seasonality limit on menu value calculation: There are positive classes limited over value of a
few objects which has accelerated off season and value discount over numerous classes. It has been
impacting prices, value of menus at the side of maximisation of profitability.
• Current monetary climate: There are numerous modifications arise in financial system of a rustic that
effects in modifications in value of merchandise and service. Prices of menu additionally modifications
because of value of inflation that create effect and results in modifications in menu.

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A B C D E F G H I J
Menu Item Total Sold Menu Price Portion Cost Food Cost % Portion C.M.
[1]
Total Food
Sales
Total Food
Cost Total C.M. C.M.%
Vita olive 16 4.25 2.26 22.00% 4.99 77.75 17.9 58.85 1.00%
Pazo volcano
sticks 11 7.25 1.89 34.00% 3.36 98 33.65 63.35 2.00%
Bread of
costa 43 6.75 2.34 28.00% 3.21 394.75 124.19 266.56 10.00%
Margherita 15 5.75 1.89 31.00% 4.86 120 40.2 90.8 3.00%
Veg cereta 20 9.5 2.57 35.00% 4.93 229 68.54 150.46 5.00%
Spegaetii 70 8.5 2.15 29.00% 5.35 791.5 222.25 549.25 20.00%
Becan with
beans 30 9.75 2.7 35.00% 6.05 366 140.4 220.6 8.00%
Spinich
borale 16 16425 5.15 40.00% 5.1 280.5 120.7 150.8 5.00%
Chicken
resorto 10 16.5 3.29 20.00% 14.21 329.5 70.93 248.57 9.00%

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A B C D E F G H I J
Gram of
egg 17 20.95 3.74 20.00% 15.21 440 110.75 339.25 12.00%
Lam salsa 11 19.95 4.93 20.00% 13.02 275.35 70.04 200.31 6.00%
Corm oto
meal 14 2.25 0.68 20.00% 1.57 50.25 10.6 40.65 1.00%
Bake
burger 14 2.25 2.3 30.00% 2.95 50 21.8 30.2 1%
Insalata
mista 17 4.95 1.38 32.00% 1.57 70.05 20.27 40.78 2%
Spinaci 12 2.75 1.20 30.00% 1.55 50.5 11.8 30.7 1%
Resoto 11 2.95 1.09 37% 1.86 35.40 13.10 22.30 1%

Approaches to menu costing, pricing and
use of effective method to determine cost
and price menus
In relation to costing of menu it has been analysed that different types of costing and pricing techniques is used
for finding accuracy within cost helping over menu formation. There are such techniques and strategies
that has helped in making better changes done in menu that makes food of Casamia affordable upon
segmenting customers presenting within an organization. It has been leading upon making Casamia more
popular and has enhanced its brand image in market. Through costing and pricing techniques it is
important that each dish makes people taste every dish in effective manner.

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Costing and pricing:
In any of the organisation, costing and pricing are the two different
term and when in comes to costing it is explained as the expenditure
which are to be paid by Pasco cafe for the purpose of preparing any
of the specific dish. On the other side, pricing will try to make us
clear about customers and their willing to pay for any of the food
product.

Impact of seasonality and restrictions on menu
cost calculation
Casamia
Entree
Summer Shepherd Pie (7.8)
Grilled Pineapple Salsa (6.3)
Mains
Chicken Salad with Bacon, Lettuce and Tomato (19.2)
Summer Squash Chicken Alfredo (24.5)
Soba Noodle Salad with Chicken and Sesame (30.3)
Dessert
Lemon Blueberry Mini Cheesecake ()
Spumoni Ice Cream cake ()
Sides
Mint and mango iced green tea ()
Summer cup mocktail ()

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Casamia
Entree
Cheesy Bruschetta Bites ()
Baked Goat cheese roasted with cranberry appetizer ()
Mains
Chicken stew with dumplings ()
Steak and Irish Stout Pie ()
Winter vegetable and lentil soup ()
Dessert
White Hot chocolate ()
Sides
Whipped sweet potato ()
WINTER SEASON

Conclusion
From above referred to task report, it may be concluded that menu making plans is one in every of critical
pastime to be conduced in meals and beverage industry. It is deliberate for presenting picks to clients and
additionally to enhance their experience. Customers is searching out picks, charges and first-class of meals
merchandise at time after they go to a restaurants. There are diverse styles of precept to be taken into
consideration through managers of meals and beverage agency.

References
Alshali, S. and Asali, R., 2022. Conventional and Digital Workflow Planning for Maxillary Teeth Restoration with
Porcelain Laminate Veneers: A Clinical Report. Clinical, Cosmetic and Investigational Dentistry, 14, pp.45-53.
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.
Chiodelli, F., 2019. The illicit side of urban development: Corruption and organised crime in the field of urban
planning. Urban Studies, 56(8), pp.1611-1627.
Fusarelli, B.C., Fusarelli, L.D. and Riddick, F., 2018. Planning for the future: Leadership development and
succession planning in education. Journal of Research on Leadership Education, 13(3), pp.286-313.

Thank You