Menu Development, Planning and Design

This presentation explores menu development, planning, and design in the restaurant industry. It covers key considerations for costing and pricing, environmental policies, equipment, main revenue sources, staffing costs, and the calculation of the break-even point. The presentation provides valuable insights for restaurant owners and managers.

UNIT 21- MENU
DEVELOPMENT,
PLANNING AND
DESIGN

INTRODUCTION
Menu planning is the planning which is done in the
restaurant to develop menu in the organization.
There are many different type of consideration which
is seen by restaurant.

Key consideration taken at time of costing and pricing
 There are many different types of factors
which needs to be taken into consideration at
time the cost and price is charged by the
consumers.
 The cost is the amount which is incurred in
producing the food product and the price is the
one which is charged to the customer after
adding the profit margin within cost.

Cost and revenue
This is the first think which is consider by all the
organization as all the organization always look to
fix a profit margin with the cost incurred to set up
the price of dish in the organization. So Dobar
used to consider the cost of the company to find
out proce of product.

STARTERS
Goujons of pollack with a zesty yogurt dip 6
Parsnip soup with curried croutons 7
Pea and mint shooters 8
Grilled asparagus, smoked trout, pea shoots and crisp 15
MAIN COURSE
Fish and Chips 15
Bangers and Mash 15
Smoked Fish 20
Marmalade Boiled Harm 25
Pot Chicken Tikka Masala 35
SIDE ORDER
Chunky Chips 6
Skinny Fries 8
Garlic Fries 12
DESSERTS
Toffee Pudding 10
Mixed Berry coulis 15
Tea 5
La Carte menu

Environmental policies
This policy also used to impact the costing of
company product in the market. Reason behind
the same is that organization has to compile with
large environmental policy which increases the
cost of the company. This is recovered by
company by adding same in the cost of company
product.

Equipment
This is the factor which also need to be consider
by the organization. As organization has to
make sure that they are considering the cost of
carrying resources in an organization in price of
company offering.

Costing and pricing of menu
 It is very important for restaurant to price the dishes in
such a way that all the cost is being recovered from the
dishes sold.
 This is done in order to earn profits so that the
restaurant can run and operate in a successful manner.

Main and accompaniments for dishes
Main accompaniment for dishes, there are
some dishes which is preferred by consumer
in the restaurant. As a result the dishes which
is marked in Red are the one. Restaurant are
charging them high as consumer will pay the
same. Also third help company in educating
good dishes to consumer.

Sales mix
It is the ration of all the product which are being
sold in the organization. Reason behind making
it is that every product in real used yo has
different productivity. So that organization can
focus on more productive product

Main revenue source
As above menu shows that selling Main
course are more productive for company.
Main revenue source of the company will
be identified with the same. As higher the
price of the product, eventually there is
higher profit margin evolve in the same.

Staffing cost
 For every task there need to be requirement of human
resource as they will be doing the work.
 Thus, this also includes a cost of staffing that is the salary
being provided to the staff of café.
 The salary paid to staff is the 1500.

BEP
 Break even point is the calculation which help company in knowing the amount of
product which company need to produce to cover there cost.
 BEP used to consider direct as well as indirect cost involve in the same.
 Cost of raw material, use of energy, that is energy consumed to run different resources.
Staff costing that is wages of employee etc.
 Per unit cost of energy is 20 for serving 400 consumer, energy
consumed is 8000
 And wages paid to employee is 1500.


BEP
Particular Per unit price Number of estimated
consumer(monthly) Total
Selling price 25 400 10000
Energy of equipment 20 400 8000
Staff 1500
Rent 250

CONTINUED..
Sales 10000
Less: variable cost (Energy) 8000
Contribution 2000
Less fixed cost (Staff + rent) 1750
BEP 250

CONCLUSION
 With the help of the presentation it is outlined that
menu planning is very handful tool for restaurent
 This is pertaining to the major reason that menu is the
only thing with which the consumers are attracted.

REFERENCES
 Abbasi, N. and Fisher, K., 2019. Defining Quality in Academic Library
Spaces: Criteria to Guide Space Planning and Ongoing Evaluation. In The
Translational Design of Universities. (pp. 287-313). Brill Sense.
 Wilson, A., Tewdwr-Jones, M. and Comber, R., 2019. Urban planning, public
participation and digital technology: App development as a method of
generating citizen involvement in local planning processes. Environment and
Planning B: Urban Analytics and City Science. 46(2). pp.286-302.