Menu Development, Planning and Design

This presentation covers menu development, planning, and design in the food and beverage industry. It discusses key considerations for pricing and costing, production of accurately costed and priced menus, and approaches to menu costing and pricing for maximization of profitability. The presentation also includes a table of menu items with their total sold, menu price, portion cost, food cost %, portion C.M., total food sales, total food cost, total C.M., and C.M.%. References are provided at the end.

Menu development and
planning

Table of content
 INTRODUCTION
 Determination of key consideration which is to be consider at time of pricing
and costing
 Production of accurately costed and priced menus to meet requirement of
customer
 Analyzation of approaches to menu costing, pricing and use of effective
method to determine cost and price menus for maximization of profitability
 Conclusion
 References

INTRODUCTION
 Menu can be described as statement that
consist information related to food as well as
beverage items that is available and provided
by food establishments based on consumer
demand and also attain objectives of
organisation. Menu can be developed with care
by considering clientele.

Determination of key consideration which is
to be consider at time of pricing and costing
There are various factors that is considered by restaurants and also it create impact of
pricing and costing of item included in menus. Explanation of these factors in context
of Casamia is mentioned below:
 Impact of cost as well as revenue from different source
 Business environment policies and extent to which it impact on cost
 Scope and limitation of availability of equipment in context of cost
 Impact of seasonality restriction on menu cost calculation
 Current economic climate

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 Impact of cost as well as revenue from
different source: There are different types
of cost which is bear by restaurants from
their profit. These cost are related to food
cost, rent and utilities, insurance, labour
cost, miscellaneous expenses, marketing
cost

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 Business environment policies and extent
to which it impact on cost: There are
different types of environment policies
adopted by business that reflect that
organisation is committed towards reduction
of environment that provide them framework
for setting objectives as well as targets of
company

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 Scope and limitation of availability
of equipment in context of cost: There are
equipment of kitchen which are used in
restaurant of Casamia that is considered at time
of determination of pricing and cost of menus.
These requirement includes ovens, food
processors, mixers, serving ware, kitchen
display system, sinks, slicers and other things.


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 Impact of seasonality restriction on menu cost
calculation: There are various seasonality
restriction occur over restaurant as cost of some
items are increase in off season and this cost reduce
in another season. It create impact over prices, cost
of menus along with maximisation of profitability.
 Current economic climate: There are various
changes occur in economy of a country that results
in changes in cost of products and service. These
changes in prices of products and service de to
which firm needs to print new menus. Prices of
menu also changes due to cost of inflation that
create impact and leads to changes in menus.

Production of accurately costed and priced
menus to meet requirement of customer
 The ratio has been making over making much
more affected over costs in relation upon
management over covering major orientation
within raw materials making dishes and cost in
order to generate over dishes upon giving quota.

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%
Chiceken resorto 10 16.5 3.29 20.00% 14.21 329.5 70.93 248.57 9.00%
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%
Totals 363 3744.55 1161.12 2583.43 100%

Analyzation of approaches to menu costing, pricing
and use of effective method to determine cost and
price menus for maximization of profitability
 In relation over menu costing it can be marked out that
various kinds of costing and pricing techniques has been
used in order to find out accurate cost with pricing in
relation over menu formation. These techniques and
strategies helped upon making better changes within the
menu making Casamia affordable for every segmented
customers present within organization.

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Also it has lead towards making Casamia more
popular and improves brand image within market.
Through costing and pricing techniques more
importantly each and every dish which makes
people taste every dish more effectively.

Conclusion
 From above mentioned project report, it can be
concluded that menu planning is one of
important activity to be conduced in food and
beverage industry. It is planned for providing
choices to customers and also to improve their
experience.

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.

References
 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.
 Gungah, A., Emodi, N.V. and Dioha, M.O., 2019. Improving Nigeria's renewable
energy policy design: A case study approach. Energy Policy, 130, pp.89-100.
 Holzberg, D.G., Clark, K.A. and Morningstar, M.E., 2018. Transition-focused
professional development: An annotated bibliography of essential elements and
features of professional development. Career Development and Transition for
Exceptional Individuals, 41(1), pp.50-55.

Thankyou