Menu Development, Planning and Design

This presentation covers key considerations for costing and pricing menus, producing accurately costed and priced menus, analysing approaches to menu costing and pricing, and developing an in-depth plan for menu development. It also includes valuable references for further reading. The presentation is relevant for anyone interested in the restaurant business.

Menu Development, Planning and Design

• Determine the key considerations which need to be taken into
account when costing and pricing menus
• Produce accurately costed and priced menus to meet a range of
customer requirements
• Analyse approaches to menu costing and pricing and use effective
methods to accurately cost and price menus to maximise
profitability
 Produce an in-depth plan for menu development
 References
Table Of Contents

 When it comes to restaurants there are various
considerations which need to be taken into account
while deciding the costs and prices for the menu of
the restaurants. In context to the Midsummer house,
the menu pricing plays a very important role in the
organisation’s overall success as it fully results in
the revenue of the organisation( Rosenberger,
2020).
Determine the key considerations which need to be taken
into account when costing and pricing menus

 Determining the cost of raw food in
the menu item: In context to
restaurants there are various food
items which also involves raw food
that can be categorised as extra
cheese, sauce or dressing and extra
toppings. The raw food cost is quite
similar to the total cost of goods sold
(Linovski, 2019).
Continue


 Calculating the price: With proper calculation
of prices using equations will help in getting a
clear number of the food which is ideal and
which is raw( Ni, Hu and Xiang, 2021).
Continue

 Menu pricing is very important when it
comes to determining the overall success
and profitability of the business and in
addition to that it involves calculating the
plate cost and restaurant food costs for the
purpose to maximize the margin.
Produce accurately costed
and priced menus to meet a
range of customer
requirements

 When It comes to restaurants, the menu is considered
to be one of the main driving force that basically
helps in attracting more and more customers. The
price of the menu has a major impact on the
profitability of the organisation and also helps the
organisation to make pricing decisions (Natesuwan
and Sirisrisornchai, 2021).
Analyse approaches to menu costing and pricing and
use effective methods to accurately cost and price
menus to maximise profitability

 In order to develop menu, it is
important to involve KPIs for the
purpose to measure success of the
company. The KPIs are also as the
key performance indicators helps in
tracking if the restaurants are
meeting their goals or not.
In-depth plan for menu development

 Rosenberger, R., 2020. On hostile design: Theoretical and empirical
prospects. Urban Studies, 57(4), pp.883-893.

 Kraak, V.I., 2020. The US chain restaurant industry must transform
its business model to market healthy menu items to Americans to
reduce obesity and chronic disease risks. The Journal of
Nutrition, 150(4), pp.656-657.


 Linovski, O., 2019. Shifting agendas: Private consultants and public
planning policy. Urban Affairs Review, 55(6), pp.1666-1701.


References

 Ni, J., Hu, J. and Xiang, C., 2021. A review for design and dynamics control of unmanned ground
vehicle. Proceedings of the Institution of Mechanical Engineers, Part D: Journal of Automobile
Engineering, 235(4), pp.1084-1100.


 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.


 Natesuwan, V. and Sirisrisornchai, T., 2021. The development of electronic medical record system in dental
at Faculty of Dentistry Western University. Journal of the Thai Medical Informatics Association, 7(2), pp.91-
100.

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 Nuutila, J., Risku-Norja, H. and Arolaakso, A., 2019. Public kitchen menu substitutions increase organic
share and school meal sustainability at equal cost. Organic Agriculture, 9(1), pp.117-126.

 Milano, C., Novelli, M. and Cheer, J.M., 2022. Over-tourism. Edward Elgar Publishing.
References