Menu Development, Planning and Design - Key Considerations, Costing Approaches, and Recommendations

This presentation discusses the key considerations, costing approaches, and recommendations for menu development, planning, and design. It covers the impact of costs, business policies, economic climate conditions, availability of equipment, seasonal restrictions, and customer satisfaction. It also explores the different costs and prices incurred in designing a menu and evaluates menus costing approaches for maximizing profitability. Finally, it provides an in-depth plan for menu development and justified recommendations.

Menu Development, Planning And Design
Task 2

Table of content
 Introduction
 Determination of key considerations which needs to be undertaken while costing and pricing menus
 Developing a menu undertaking all the costs and prices incurred in its designing
 Evaluation of menus costing approaches for analysing accurately to maximize profitability
 Producing in-depth plan for menu development and making justified recommendations
 Conclusion
 References

Introduction
 Menu is termed as scripted statement consisting
of list of food items as well as beverages which
a restaurant owner offers to their guests. For
understanding the significant consideration
while evaluating costing and pricing of different
menus, La Pesca Restaurant selected for
consideration.

Determination of key considerations which needs to
be undertaken while costing and pricing menus
 It is significant for planners and designers to
undertake varied key considerations in order to
undertake costing and pricing of menus.

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 Various factors that essentially impacts costing
and pricing decisions in relation to La Pesca
restaurant are mentioned below:
 Impact of Costs- The impact of costs and
profits from different sources is the main factor
to consider while deciding the price and menu.

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 Business policies- The environment in which
business works impact the costing of menus to
some extent. Environmental policies lays the
foundation for organisation to reduce activities
affecting environment.

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 Economic Climate conditions- The prevailing
economic climate conditions including cost of
producing menu and the implication if the
costing and pricing of menu changes. La Pesca
Restaurant menu costs describes as the cost to
business of producing menu.

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 Availability of Equipment- The tools required
for running a full service restaurant such as
ovens, freezers, food processors, ventilation,
storage containers, dishwasher, etc and scope of
their availability is the deciding factor in
costing dishes and menu.

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 Seasonal Restrictions- The type of produces
changes as season changes. Impact of season
change is also an active factor in deciding the
prices of dishes. It include additional
transportation costs and storage costs.

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 Customer Satisfaction- Restaurants main aim is
to serve its customers and satisfy their needs.
Failing to do so La Pesca Restaurant can face
huge decline in number of customers which will
further affect its costing of menu.

Developing a menu undertaking all the costs and
prices incurred in its designing
 It is important to devise a menu while
considering all costs incurred in preparing
menus. Its cost includes labour, production,
management, staffing and many more.

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 The costs and prices incurred in designing of a menu can be calculated in relation to La Pesca
restaurant are as follows:
 First, dish should be break up into its ingredients.
 Secondly, evaluation of cost of each dish.
 After that, fixed cost incurred by restaurant is analysed.

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 Next step is to calculate percentage of raw materials and other costs involved in food menu.
 Lastly, determine the overall cost incurred in preparing a dish.

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 Varied costs incurred in fixing prices of food items in accordance with La Pesca restaurant are
discussed below:
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.%
Bacon rings 12 £10.95 £2.75 25.00% £8.20 £131.40 £33.00 £98.40 24.00%
Veg Grill
Sandwich 5 £10.95 £3.50 32.00% £7.45 £54.75 17.5 £37.25 9.00%
Double Cheese
Sandwich 7 £11.95 £4.25 36.00% £7.70 £95.60 £34.00 £61.60 15.00%
Lasagne 6 £12.95 £4.00 31.00% £8.95 £77.70 £24.00 £53.70 13.00%
Burger 5 £14.95 £5.25 35.00% £9.70 £59.80 £21.00 £38.80 9.00%
Fries Crisps 5 £15.95 £7.25 45.00% £8.70 £79.75 36.25 £43.50 10.00%
Totals 40 £618.50 £203.25 £415.25

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Item Total Sold
Menu
Price
Portion
Cost
Food Cost
%
Portion
C.M.
Total Food
Sales
Total Food
Cost
Total
C.M. C.M.%S
Salmon Fishcake 78 £5.95 £1.55 26.05% £4.40 £120.90 £464.10 £343.20 11.66%
Espresso 211 £6.75 £1.72 25.48% £5.03 £362.92 £1,424.25 £1,061.33 31.54%
Molten chocolate
cheese cake 130 £6.95 £1.76 25.32% £5.19 £228.80 £903.50 £674.70 19.43%
Saffron rissoto 19 £7.50 £2.23 29.73% £5.27 £42.37 £142.50 £100.13 2.84%
Whiskey sour 31 £6.75 £1.93 28.59% £4.82 £59.83 £209.25 £149.42 4.63%
Fried Chicken 129 £6.45 £1.68 26.05% £4.77 £216.72 £832.05 £615.33 19.28%
Chicken Tagine 71 £6.95 £1.53 22.01% £5.43 £108.63 £493.45 £384.82 10.61%
Total 669 ACM = £4.98 £1,140.70 £4,469.10 £3,328.93 100.00%

Evaluation of menus costing approaches for
analysing accurately to maximize profitability
 Menu pricing is a complex job undertaken by
designers and planners for evaluating their
performance in maximising profitability. Various
approaches taken by planners for accurately
quoting their prices on the basis of incurred cost.
These approaches comprises of traditional, cost
plus markup, product cost percentage pricing.

Producing in-depth plan for menu development and
making justified recommendations
 It is needed to design an effective menu in order
to attract more employees for repeated visit. It
is necessary to develop menu for catering
market needs, bring innovative ideas to make it
more attractive. It is significant to face the
competition by bringing creative ideas for
preparing marketing plan.

Conclusion
 From the above presentation, it has been concluded that in order to prepare menu, budgets and costing
methods are to addressed in an effective manner. Menu pricing is an effective technique which is
performed by analysing varied costs incurred in preparing a specific dish.

References
 Feria, M. and Amado, M., 2019. Architectural design: Sustainability in the decision-making
process. Buildings. 9(5). p.135.
 Goh, K., 2020. Flows in formation: The global-urban networks of climate change adaptation. Urban
Studies. 57(11). pp.2222-2240.
 Ma, C.T., 2019. System planning of grid-connected electric vehicle charging stations and key technologies: A
review. Energies, 12(21).p.4201.
 Mang, P. and Reed, B., 2020. Regenerative development and design. Sustainable Built Environments. pp.115-
141.

Thank You