Menu Development, Planning and Design

This presentation discusses the key factors in menu planning and pricing, including the impact of costs and revenue, seasonality restrictions, and business environmental policies. It also provides a priced menu example.

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.

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 Energy costs – The owner of the cafe will
determine the amount of energy that is used
while preparing the dish as well as its cost
and will then set the price accordingly.

The impact of seasonality restrictions on
menu costs calculations
 Every restaurant offers some dishes that are based on a particular season
since the ingredients that go in it are available accordingly which that
prices of that particular dish or beverage will be high as compared to other
items.
 This can include juice of a particular seasonal fruit or a food dish. Thus,
Pasco Cafe should inculcate certain seasonal items in its menu to increase
its profitability.

Business environmental policies
 Current economic climate – The current economic state of the region will
directly impact the operations of the respective cafe.
 Implications on menu costing and pricing – The price of the products in
the menu will involve certain time, cost and amount of efforts which will
impact the overall pricing of the menu.

Priced Menus To Meet A Range Of Customer
Requirements
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%
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

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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
£209.2
5 £149.42 4.63%
Cafe Latte 211 £6.75 £1.72 25.48% £5.03 £362.92
£1,424.
25
£1,061.3
3
31.54
%
Espresso 71 £6.95 £1.53 22.01% £5.43 £108.63
£493.4
5 £384.82
10.61
%
Hot
Chocolate 19 £7.50 £2.23 29.73% £5.27 £42.37
£142.5
0 £100.13 2.84%
Tea 78 £5.95 £1.55 26.05% £4.40 £120.90
£464.1
0 £343.20
11.66
%
Cafe frappé 129 £6.45 £1.68 26.05% £4.77 £216.72
£832.0
5 £615.33
19.28
%
Cold Coffee 130 £6.95 £1.76 25.32% £5.19 £228.80
£903.5
0 £674.70
19.43
%
Total 669 ACM = £4.98
£1,140.7
0
£4,469.
10
£3,328.9
3
100.0
0%

Conclusion
 From the presentation, it can be concluded that several considerations
should be taken into account while deciding the prices in a menu like
staffing cost, energy cost, current economic situation of the region etc.
Besides this, there are several calculations that should be made in order to
get an idea about the different costs that will be involved.

References
 Rauws, W. and De Roo, G., 2016. Adaptive planning: Generating
conditions for urban adaptability. Lessons from Dutch organic
development strategies. Environment and Planning B: Planning and
Design. 43(6). pp.1052-1074.
 Roggema, R., 2017. Research by design: Proposition for a methodological
approach. Urban science. 1(1). p.2.

Thank You