Menu Development, Planning and Design

This presentation discusses the importance of menu development, planning, and design in the hospitality industry. It covers key considerations for pricing the menu, accurately costed and priced menus, and the impact of costs and revenue from various sources. It also explores the impact of business environmental policies and seasonality restrictions on menu costs calculations.

Menu Development, Planning
and design

Table of Contents
• Introduction
• Key consideration for Pricing the Menu
• Accurately costed and priced menus
• Conclusion
• References

INTRODUCTION
• Hospitality industry is one of the wider term
which includes several field such as lodging,
travelling, food & drink services and many
more. It is one of the most important sector
in current scenario because it helps to
provide various facilities to public whenever
they travel from one place to another.

Key consideration for Pricing the Menu
Organisation like cafe and restaurants are
mainly based on their working policies and
menus which they prepare for their
customers because it directly or indirectly
allows to attract customers. In context of
Pasco cafe, they are required to ensure that
what are those offers and prices which can
be beneficial for them.

Continue…
The impact of costs and revenue from various sources
• Revenue Figures: It is quite essential for Pasco Cafe to ensure that while prepare the
menu they are not affecting the overall profit. While fixing the overall price of any of the
dish they must be able to find that at what price they must sold their food dishes for
generating the profit.

Continue…
Business environmental policies and their overall impact on menu
• Economic Changes- If in any of the situation, there is the fluctuation in economic
condition then in that respective circumstances cafe might to suffer from losses as well.
So, it will be necessary to decide menu pricing on the basis of fluctuation in economic
condition.

Continue…
The impact of seasonality restrictions on menu costs calculations
This are those menus which allows cafe to either earn the profit or in some of the
condition they might to suffer from losses if proper planning has been not done. Talking
about Pasco cafe, it will be essential for them to decide the overall price
of the dishes and services which they are going to offer to their
customers.

accurately costed and priced menus
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.%
Ham
Sandwich 12$10.95 $2.75 25.00%$8.20 $131.40 $33.00 $98.40
24.00
%
Tuna
Sandwich 8$11.95 $4.25 36.00%$7.70 $95.60 $34.00 $61.60
15.00
%
Salad 10$11.95 $3.75 31.00%$8.20 $119.50 37.5 $82.00
20.00
%
Cheese
Sandwich 5$10.95 $3.50 32.00%$7.45 $54.75 17.5 $37.25 9.00%

Continue…
Crisps 4$14.95 $5.25 35.00%$9.70 $59.80 $21.00 $38.80 9.00%
Veg. Lasagne 6$12.95 $4.00 31.00%$8.95 $77.70 $24.00 $53.70
13.00
%
Non veg.
Lasagne
Veg Burger 5$15.95 $7.25 45.00%$8.70 $79.75 36.25 $43.50
10.00
%
Totals 50 $618.50 $203.25 $415.25

Continue…
Item Total Sold
Menu
Price
Portion
Cost
Food
Cost %
Portion
C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M. C.M.%
Cappuccino 31 $6.75 $1.93 28.59% $4.82 $59.83 $209.25
$149.4
2 4.63%
Cafe Latte 211 $6.75 $1.72 25.48% $5.03 $362.92 $1,424.25
$1,061.
33 31.54%
Espresso 71 $6.95 $1.53 22.01% $5.43 $108.63 $493.45
$384.8
2 10.61%
Hot Chocolate 19 $7.50 $2.23 29.73% $5.27 $42.37 $142.50
$100.1
3 2.84%

Continue…
Tea 78 $5.95 $1.55 26.05% $4.40 $120.90 $464.10
$343.2
0 11.66%
Cafe frappé 129 $6.45 $1.68 26.05% $4.77 $216.72 $832.05
$615.3
3 19.28%
Cold Coffee 130 $6.95 $1.76 25.32% $5.19 $228.80 $903.50
$674.7
0 19.43%
Total 669 ACM = $4.98 $1,140.70 $4,469.10
$3,328.
93
100.00
%

CONCLUSION
From the above file, it can be concluded that planning is very crucial in the business
organisation which deals in the sector of hospitality. It is necessary that whenever any of
the menu is planned it must be done as per the preferences of public.

REFERENCES
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort hotels
in Egypt. Anatolia. 27(4). pp.526-536.
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.

Thank you...