Menu Development, Planning and Design

Menu Development, Planning and
Design

Cover Content
 Introduction
 The impact of costs and revenue from various sources
 The impact of seasonality restrictions on menu costs
calculations
 Business environmental policies
 Conclusion
 References

Introduction
 Menu Planning is a crucial element within a restaurant as without a menu
the customers will not be able to know what options are available within
the restaurant or cafe.
 This presentation is based on Pasco Cafe which is located on a busy high
street, is located between a railway station and offices and thus has regular
customers.
 The presentation explains key factors that need to be kept in mind while
pricing menus and also presents an accurately priced and costed menu.

The impact of costs and revenue from various
sources
 Staffing costs – Staffing costs are an important
component within an organisation. In context to Pasco
Cafe, the management will determine the efforts and
cost of raw material that go in the preparation of a
particular dish or beverage and will then decide the final
price that will be put in the menu.