Menu Development, Planning and Design

UNIT 21- MENU
DEVELOPMENT,
PLANNING AND
DESIGN

TABLE OF CONTENT
 INTRODUCTION
 KEY CONSIDERATION AT TIME OF COSTING AND PRICING OF MENU
 COSITNG AND PRICING OF MENU
 CONCLUSION
 REFERENCES

INTRODUCTION
For the effective working of a cafe or hotel it is very
necessary for the company to have effective and
attractive menu.
This is necessary because of reason that this will
attract more of the consumers and thus, increases the
consumer base of company

Key consideration taken at time of costing
and pricing
 There are many different measures which are
to be considered at time when restaurant is
deciding the prices of menu and dishes within
it.
 This is necessary to be appropriate because if
cost will be too high then consumers will not
pay and if it is too low then consumers might
think that these are low quality product.

Impact of cost and income
 This includes calculation of different cost profit ratios in
order to calculate that after levying the cost how much
profit can be earned.
 This include adding all cost which is incurred while
producing a dish and then fixing the price of dish.

Business environmental policy
 This is also considered at time of deciding price of dish as
if the ingredients involved in making the dish are not
allowed to be used in that country then this will only add to
the cost.
 This is because the consumers of that area will not
consume that dish hence, no revenue will be earned from
it.