Menu Development, Planning and Design

This presentation provides insights into menu development, planning, and design in the food sector. It covers the impact of costs and revenue from various sources, the influence of business environmental policies and seasonality restrictions on menu costs calculations, and the concept of priced menus to meet a range of customer requirements. The presentation also includes a case study on menu pricing and profitability. References are provided for further reading.

Menu Development, Planning
and design

Introduction
• Menu development, planning and design is a core functioning performed by food
sector that represent optimum presentation of recipes which is conducted by
restaurant, cafe and hotel to gain success.
• The significant representation of dishes usually initiate customer to take actions
and accordingly place order among starter, main course, side dishes as well as
desserts.

The impact of costs and revenue from various sources
• It is essential for Pasco cafe to consider diverse factors before fixing offerings
cost as it directly affect sales of company. The explanation of various sources that
can impact the costing as well as prices of menu are determined below:
• Energy costs
• Staffing costs

Energy costs
• The owner of cafe examines cost of energy
associated with preparation of specific dish.
Accordingly, on the basis of energy and cost
involved Pasco cafe set prices of diverse
menu like À la carte Table d’hôte.

Staffing costs
• This type of cost is related to employees like time
involved to prepare specific dish, number of
manpower required to timely place order,
remuneration paid to chef and other employees.
Thus, Pasco cafe based on following cost examine
the prices of dishes and place them on menu.

Impact of business environmental policies on the
costing of menus
• Current economic climate: Any change in economic climate like high inflation
rate and low disposable income of customer affect sales of company.
• Cost of produce: The cost of final product depend upon raw material like if the
prices of beverage's ingredient goes up that it will direct raise cost of final
produce.

Impact of seasonality restrictions on menu costs
calculations
• Almost all restaurants, hotels as well as cafes focuses to prepare seasonal dishes
because it enhances nutrition value and leaves positive impact.
• But on other side this restrict operations of company like due to increase in
product the prices of dishes also goes up that leads to change in menu cost
calculation. Therefore, Pasco Cafe need to constantly develop seasonal menu and
according set prices.

Priced Menus To Meet Range Of Customer
Requirement
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.%
Tuna Sandwich 12 £10.95 £2.75 25.00% £8.20 £131.40 £33.00 £98.40 24.00%
Veg. Lasagne 8 £11.95 £4.25 36.00% £7.70 £95.60 £34.00 £61.60 15.00%
Ham Sandwich 10 £6.95 £3.75 31.00% £8.20 £69.5 £21.5 £48 20.00%
Veg Burger 5 £10.95 £3.50 32.00% £7.45 £54.75 £17.5 £37.25 9.00%
Crisps 4 £14.95 £5.25 35.00% £9.70 £59.80 £21.00 £38.80 9.00%
Salad 6 £12.95 £4.00 31.00% £8.95 £77.70 £24.00 £53.70 13.00%
Cheese
Sandwich 5 £15.95 £7.25 45.00% £8.70 £79.75 36.25 £43.50 10.00%
Totals 50 £568.5 £151 £337.75

Continue…
Item Total Sold Menu Price Portion Cost Food Cost % Portion C.M.
Total Food
Sales
Total Food
Cost Total C.M. C.M.%
Cafe Latte 31 £6.75 £1.93 28.59% £4.82 £59.83 £209.25 £149.42 4.63%
Cold Coffee 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 £384.82 10.61%
Tea 19 £7.50 £2.23 29.73% £5.27 £42.37 £142.50 £100.13 2.84%
Cafe frappé 78 £5.95 £1.55 26.05% £4.40 £120.90 £464.10 £343.20 11.66%
Hot Chocolate 129 £6.45 £1.68 26.05% £4.77 £216.72 £832.05 £615.33 19.28%
Cappuccino 130 £6.95 £1.76 25.32% £5.19 £228.80 £903.50 £674.70 19.43%
Total 669 ACM = £4.98 £1,140.70 £4,469.10 £3,328.93
100.00
%

Conclusion
• From the above project is to be inferred that planning of menu, developing and
redesigning were the core activities carried out by the organisation during its
planning for redesigning of menu. There are different category of menu such as
À la carte Table d’hôte.

References
• Ahn, Y. and et.al., 2018. Development of a Food Exchange Table and Food
Pattern for Nutritionally Balanced Menu Planning. Korean Journal of
Community Nutrition. 23(5). pp.411-423.
• Alexander, E. R., 2016. There is no planning—only planning practices: Notes for
spatial planning theories. Planning Theory. 15(1). pp.91-103.