Menu Development, Planning and Design - Desklib

This presentation by Desklib covers the key considerations of costing and pricing menus, menu engineering matrix, costed & priced menus to meet range of customer requirements, approaches to menu costing and effective methods. It also includes a case study of The Waterside Inn and their menu development and planning strategies. The subject covered is Hospitality and the course code is not mentioned. The presentation is relevant for students pursuing courses in Hospitality and related fields.

Menu Development, Planning
and design

Table of Content
 Introduction
 Key considerations of costing and pricing menus
 Menu Engineering Matrix
 Costed & priced menus to meet range of customer requirements
 Approaches to menu costing and effective methods
 Conclusion
 References
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Introduction
The Hospitality industry is described as a broad and huge business sector engaged
in providing various services to customers in society. For instance, these services
includes accommodation, Food and beverage, Event planning, travel and tourism, etc. .
The business entity taken into consideration in carrying out this particular report
assessment is considered as The Waterside Inn. Furthermore, this report assessment
will be comprised of insightful knowledge of Menu development and planning. It will
be including customer requirement as well as various aspects which facilitates in
meeting customer requirement in order to increase profits of respective organisation. In
addition to that, it will determine various key considerations in menu-planning which
contributes in enhancing overall profitability of firm.

Key considerations of costing and pricing
menus
Costing and pricing menu is extremely important for the business to influence the
customer towards business operations. Therefore, at the time of creating the menu the
manager of respected businesses considered several majors to form the effective menu. In
relation to this below re the highlights of these factors;
•Seasonal cost
•Direct and indirect cost

Menu Engineering Matrix
A menu engineering matrix is the
process that used by the manager of
hospitality business in order to establish
the efficient menu. By, using the
mentioned matrix helps the organisation
to recognise the product that well suited
to the business.

Continue.,
 Star: The mentioned category
includes the product that performs
well in the operational market as
well as also have the high margin
of profit. In relation to the
respected business egg on toast
can conclude in the mentioned
category. It is one of the
demanded item in respected
restaurants.

Continue.,
 Puzzles: Puzzles are the items
that are difficult to sell but have
the high profit margin . In
relation to this manager of
mentioned firm deploys the
efforts to boost the sales.
Lasagne includes in the
mentioned category.

Continue.,
 Plow horses: In this
segment those products
are conclude that have
the major influence over
customers but rely on
low margin. Lasagne is
deployed under this
category.

Continue.,
Dogs: The mentioned category is the inclusion of those items that low on popularity and
profitability. These items are the major concern for the mentioned business. The
manager need to rethink for such product. Oysters conclude in the mentioned
category.

Costed & priced menus to meet range of
customer requirements
Costed and price menu plays the vital role through which manager offers their food and
beverages menu to their customers. All the prices that includes in the respected menus were
derived according to their influence over market. Through the appropriate plan the
manager of respected firm constantly review their sales. These data helps them in order to
change the pricing of the product according to the demand.

Continue
Menu Item Price Total sold Total food sales
Toast 4.4 14 £61.6
Veggie Toast 8 8 £64.00
Brownie 9 9 £81.00
pizza 10 5 £50.00
Scrambled eggs 15 3 £45.00
Lasagne 17 8 £136.00
Food & dishes menu

Continue…
Beverages Menu
Menu Items Price Total sales
Mocktails Large - 100p 35
Flavoured soda 90 p 264
Latte 65 p medium 87
Lemon iced tea 2.3 20
Mojito 5p small 79
limonana 88p large 129

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.%
toast 11 £6.89 £1.65 24% 5.24 75.79 18.19 57.60 19%
Veggie
toast
9 £7.12 £2.49 35% 4.63 64.08 22.43 41.65 14%
Browne 9 £7.5 £2.18 29% 5.33 67.50 19.58 47.93 16%
Pizza 6 £6 £1.98 33% 4.02 36.00 11.88 24.12 8%
Lasagne 5 £4.59 £1.56 34% 3.03 22.95 7.80 15.15 5%
Flavoured
soda
7 £6.89 £2.07 30% 4.82 48.23 14.47 33.76 11%
Latte 8 £7.99 £3.20 40% 4.79 63.92 25.57 38.35 13%
Mojito 4 £5.99 £2.64 44% 3.35 23.96 10.54 13.42 5%
limonana 10 £4.12 £1.77 43% 2.35 41.20 17.72 23.48 8%

Item Total
Sold
Menu
Price
Portion
Cost
Food
Cost
%
Portion
C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.%
Mocktails 31 £6.89 £2.34 34% 4.55 213.59 72.62 140.97 5%
Flavoured
soda
211 £6.89 £2.27 33% 4.62 1453.79 479.75 974.04 38%
Latte 71 £6.89 £2.07 30% 4.82 489.19 146.76 342.43 13%
Lemon
iced tea
19 £6.89 £1.86 27% 5.03 130.91 35.35 95.56 4%
Mojito 78 £6.89 £1.93 28% 4.96 537.42 150.48 386.94 15%
limonana 129 £6.89 £2.00 29% 4.89 888.81 257.75 631.06 25%
Total 539 ACM
=
28.8691 3713.71 1142.71 2571 100.00
%

Approaches to menu costing and effective
methods
There are number of approaches that used by the managers of hospitality sector to
operate the business functions more smoothly. In relation to this below are the some
efficient approaches that adopted by respected firm in their business operations. By these
approaches the strategic plans were executed more effectiveness in the operational
market.
• Pricing according to competition
• Pricing by demand analysis
• Pricing by raw material cost

Conclusion
From the above report assessment, it could be concluded that The waterside Inn is a
business entity engaged in providing Food & Beverages services to customers. For
instance, respective restaurant considers customers as well as business requirement in
development of their desired menu. La Carte and Static menus are taken into account by
respective restaurant in order to serve their customers with their quality food and
beverages. The report determines impact of designing a particular menu towards
maximising profitability of organisation. Furthermore, it is comprised of menu engineering
matrix and development of menu taken into account by The Waterside Inn in order to serve
their customers.

References
• Annabel, and Scrymgeour, 2018. Business-Retail matters: The front line
obsession. AJP: The Australian Journal of Pharmacy, 99(1170), pp.57-58.
• Yoshiuchi, Matsuda, and Dai, 2019, November. Data analysis technology
of service robot system for business improvement. In Proceedings of the
2019 5th International Conference on Robotics and Artificial
Intelligence (pp. 7-11).Davis, and et. al., 2018. Food and beverage
management. Routledge.
• Wood, 2018. Strategic questions in food and beverage management.
Routledge.