Menu Development, Planning and Design - Desklib

This presentation focuses on menu development, planning, and design for the Divine restaurant and coffee bar. It covers key considerations for costing and pricing menus, producing accurately costed and priced menus, approaches to menu costing and pricing, and an in-depth plan for menu development with KPIs. The presentation also includes ways to test and evaluate menus and recommendations for improvement based on tests and evaluation.

Menu Development, Planning
and Design

Table of Contents
 INTRODUCTION 3
 Determine the key considerations which need to be taken into account when
costing and pricing menus: 3
 Produce accurately costed and priced menus to meet a range of customer
requirements: 3
 Analyse approaches to menu costing and pricing and use effective methods
to accurately cost and price menus to maximise profitability: 4
 Produce an in-depth plan for menu development, including KPIs to
measure: 4
 CONCLUSION 5
 REFERENCES 6

INTRODUCTION
Menu means to the definite as the list of several dishes like appetizer,
salad, beverages as well as desert which consumers can order in the cafe,
restaurants or in banquets that includes their prices as well. Currently, there
is now an up gradation in technology that includes pictures of the dishes
which is in the menu and offers to their consumers by several electronic and
physical way. The following presentation is based on the divine restaurant
and coffee bar that offers quality dishes to their consumers.

Key consideration need to consider when
costing and pricing menus
Prices of competitors:- The manager of
the restaurant should examine the
pricing technique that are utilised by its
rivals that deals in the similar kinds of
goods as well as offered services in the
market area of the company.

Continue…
Price and seasonality of
ingredients:
Management of divine restaurant
and coffee bar has opted the low
pricing technique in case of the
seasonal dishes.

Accurately costed and priced menus to meet a
range of customer requirements
Menu engineering is known as the essential element that
assist in analysing that how menu can be made,
positioned, managed as well as priced in accordance
to better their ratio of profits. It is commonly the
systematic method that assist in analysing the
inventory and sales of the organisation.

Approaches to menu costing and price menus
to maximize profit
There are several methods present of costing and pricing
that can be used by a company so that they can
determine the actual cost of products when they set
prices of them. These approaches help the restaurant to
achieve the organizational objectives effectively.

In-depth plan for menu development, including KPIs to measure:
The restaurant must follow a systematic
and well structured plan so that it can
develop its menu plan accordingly.
Divine restaurant and coffee bar
restaurant has developed its menu by
formulating a proper plan.

Way to test and evaluate menu…
 Key performance indicator (KPI)
 Benchmarking

Recommendations for improvement based
on tests and evaluation
The management of Divine restaurant and coffee
bar restaurant can make the use of these
techniques in order to enhance the level of its
performance so that it can provide customers
with better facilities and services.

CONCLUSION
From the above presentation it has been concluded that, the
essential role has been included in the menu of the
respective organisation or in any type of organisation
which belongs to the same industry that permits them to
offer their services in an effectual way.

REFERENCES
 Bergman, M. and Österberg, O., 2020. Vad står egentligen på menyn idag?:
Problematiken med menyplanering inom äldrevården och implementering
av vegetarisk kost.
 Filimonau, V. and Delysia, A., 2019. Food waste management in hospitality
operations: A critical review. Tourism management, 71, pp.234-245.
 Kim, et.al., 2018. Eating alone is differentially associated with the risk of
metabolic syndrome in Korean men and women. International Journal of
Environmental Research and Public Health, 15(5), p.1020.

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