Menu Development, Planning and Design: Key Considerations and Approaches

This presentation discusses the importance of menu designing in the hospitality industry and the key considerations for costing and pricing menus. It also analyzes the various approaches and strategies for accurately costing and pricing menus to meet customer requirements. The presentation uses the example of Za-Za Bazaar restaurant and their plan to introduce organic food items in their menu.

Menu designing

INTRODUCTION
The hospitality industry maintain a lot of services which
needed to be consider in order to attract customers. It is is
analysed that the Menu is defined as the list if food items that
includes salad, appetizer, beverages and desert as well as
contains relative prices. Now these days restaurants includes
pictures of dishes and ingredients and serve to it customers
through physical and electronic form. It is very important for
the restaurant to consider the emerging trends in the market
which can the organisation.

Key considerations into account when
costing and pricing menus
 It is essential for the restaurant to determine suitable level prices
for food which is important to earn desirable level of profitability.
Costing of menu should be reasonable and fair for the restaurant
in terms of affordability.
 Labour Cost
 Consistent food quality

Produce accurately costed and priced menus
to meet a range of customer requirements

Analyse approaches of menu costing and
pricing
It is been analysed that there are various costing and pricing strategies approaches are
used by the restaurant that helps to determine the cost and help to set prices that lead
restaurant towards attaining the objective of higher profitability. There are various
approaches of pricing such as pricing by portion cost, pricing by raw food cost of
item and pricing by competition as well as demand analysis that helps restaurant to
set effective prices. It is been analysed that the Za- Za Bazaar restaurant can use the
competitive pricing strategy which can help the organisation in gaining the
profitability.

CONCLUSION
From the above report it is concluded that the menu
designing is the most important aspect for the development
of the business organisation. This is the most important for
the restaurant to analyse the current trend in the market
which can help the organisation to gain the competitive
advantage. The Za- za Bazaar restaurant which is taken
into consideration is planning to introduce the organic food
items in its menu by analysing the current trend in the
market. This is the most suitable for the organisation.

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