Menu Development, Planning and Design

This presentation focuses on menu development, planning, and design in the hospitality sector. It covers key considerations of costing and pricing menus, the impact of cost and revenue, business environment policies, and the impact of seasonality and restrictions on menu cost calculation. The presentation also provides guidance on producing accurately priced and costed menus for meeting customer requirements.

Menu development,
planning and Design

Content
 Introduction
 Key considerations of costing and pricing menus
 Produce accurately priced and costed menus for meeting
requirements
 Conclusion
 References

Introduction
Menu is used as a tool that assists in conveying with the customers as
well as suggest them what they are actually offer. This is an
essential requirement of all businesses that deals in hospitality
sectors such as restaurant, hotels, cafe etc. as it is in used for the
purpose of analysing that what dishes or ingredients needs to be
stored, tools for cooking food and ordered foods by customers as
well.

Key considerations of costing and pricing
menus
For deciding the cost as well as
price of all food items that
will be added in a new menu
numerous things need to be
considered.

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Impact of cost as well as revenue:
Staffing cost: The Pasco Cafe required to understand that they have
skilled and talented staff for cooking and serving. While deciding
the price of menu items cafe must need to be considered the cost of
all staff which will be included in the final charges of foods which
are being supplied by the cafe to their customers.

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Revenue figure: It is necessary for Pasco Cafe to make sure that the
profit margin of business does not affect from planning and
development of menu. For deciding the prices of food and
beverages the cafe need to ensures that the final price covers entire
cost and give maximum profits to the business.

Business environment policies and its impact:
It is associated with the legal laws and legislations which are made for
protecting environment at a time of making food and serving to the
customers. The Pasco Cafe have to adhered with the environmental
legislations and policies to carrying out the corporate social
responsibility or CSR activities.

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Costing and pricing:
Costing refers to the process of estimating all the expenses which are
being incurred in an organisation while the goods and services are
being sold to the customers. The pricing is a strategy which is to be
set by the manager of cafe and it is an amount on which the guest of
cafe are willing to give in exchange of their goods and services.

The impact of seasonality and restrictions on
menu cost calculation:
During the entire consecutive year numerous seasons are come for
specific time period that impacts on the requirements of customers.
For this, the Pasco Cafe need to plan and develop their menu in
order to fulfil the seasonal expectations of their customers and
prepare food by using the seasonal raw materials like vegetables,
fruits etc.

Produce accurately priced and costed menus
for meeting requirements.

Continue…

References
Li, X. and Yang, Y., 2020. Training Mode of Applied Talents in Urban
and Rural Planning Major. Journal of Landscape Research. 12(1).
pp.131-133.
Nemeschansky, B., von der Heidt, T. and Kim, P.B., 2019. Customer-
driven menu analysis (CDMA): Capturing customer voice in menu
management. International Journal of Hospitality Management.
p.102417.

Thank You