Menu Development, Planning and Design

This presentation discusses menu development, planning, and design. It covers the key considerations of costing and pricing in menu cards, how to produce cost and price menus, and the justification for these considerations. The importance of business policies and seasonal effects in menu planning is also explored. References are included.

MENU DEVELOPMENT, PLANNING
AND DESIGN

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

Introduction
Menu planning indicates to the activity of planning
of food products that are offered by a restaurant,
hotel and cafe to it potential customers. It is an
important way to ensure that the firm offer
healthy and nutritional food and meal. Menu
designing a decision which is taken by group
and in this team owner, management, kitchen
manager and cafe are include.

Key consideration of costing and pricing in
menu card
Various constraint and expectation of consumer should be kept in mind at the time of
taking about the menu. There are some components that can be consider when
costing and pricing menus:
Business policy- Each business has some environmental policies that are made
according the legislation that are formulated by national authorities. There are
various natural resource which are used in meal and the cost of them is high due to
polices of government of the nation.

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Seasonal effect- It is most crucial factor that should be consider by the company that
taste & preferences of individuals are changed as per season and they demand food
items according to seasonality. In Pasco cafe, the management should design
seasonal menu according to needs and acquire raw material.

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%

Justification of the key considerations
During the time of designing menu, the management of Pasco cafe consider business
laws, policies and season because it is crucial for the company to follow the law
and include healthy and quality ingredients in their food so that food items did not
affect customers in negative way. By considering season, administration can offer
food and drinks as per season because taste of individual change according to
seasons.

Conclusion
From the above mentioned content. It has be concluded that designing menu, cafe need
to find out the demands and needs so that they can offer food items and services as
per consumers requirements that are able to satisfy them. At the time of designing
menu the management should consider component like policies and season which
is effective to attract customers and maximise profit and productivity.

References
 Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature.
Journal of Foodservice Business Research. 18(3). pp.189-206.
 Rapoport, E., 2015. Globalising sustainable urbanism: the role of
international masterplanners. Area. 47(2). pp.110-115.
 Yigitcanlar, T. and Kamruzzaman, M., 2015. Planning, development and
management of sustainable cities: A commentary from the guest editors.

Thank you