Menu Development, Planning and Design

This presentation explores the process of menu development, planning, and design in the hospitality industry. It discusses the key considerations of costing and pricing in menu cards, the impact of seasonal factors, and the importance of business policies. The presentation also provides a sample cost and price menu for reference.

MENU DEVELOPMENT, PLANNING AND
DESIGN

Table of content
 Introduction
 Key consideration of costing and pricing in menu card
 Produce cost and price menu
 References

Introduction
 Menu planning is the process in
which hotels as well as cafe offer
different types of dish meals, starters
and desserts. While doing menu
development, price plays an vital
role in keeping competition in the
minds so to attract more customer.

Key consideration of costing and pricing in menu card
 Costing of menu is essential and it should be developed by experts to achieve the
success and growth in a well define manner. Different constraint and expectation
of customer should be kept in mind while taking menu in the account.
 Seasonal impact: This is very essential aspect which company should keep in
mind of different season as people eat and drink as per respective seasonality.
Restaurant have to create seasonal menu as per the requirement and acquire raw
material.

Contd..
 Business policies: Every business have some environmental policies which are
made as per the regulation formed by the government. Along with this Pasco cafe
should focus on corporates social responsibility which is used to achieve desire
aims objectives effectively. Apart from this, also keep the price of food and other
items constant to have favourable deals.

Produce cost and price menu
A B C D E F G H I J
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£6.95 £3.75 31.00%£8.20 £69.5 £21.5 £48 20.00%
Cheese Sandwich 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%
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 £568.5 £151 £337.75
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 £149.42 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 £384.82 10.61%
Hot Chocolate 19£7.50 £2.23 29.73%£5.27 £42.37 £142.50 £100.13 2.84%
Tea 78£5.95 £1.55 26.05%£4.40 £120.90 £464.10 £343.20 11.66%
Cafe frappé 129£6.45 £1.68 26.05%£4.77 £216.72 £832.05 £615.33 19.28%
Cold Coffee 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%

References
 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.
 Costa, A. and et. al., 2019. Triple adaptation of the Mediterranean diet: Design of
a meal plan for older people with oropharyngeal dysphagia based on home
cooking. Nutrients. 11(2). p.425.

Thank you