Menu Development, Planning, and Design Report for Cafe Pasco

This report focuses on the menu development, planning, and design for Cafe Pasco. It begins with an introduction and then delves into the major considerations for costing, including staffing costs, revenue figures, business environment policies, and the impact of seasonality. The report explains the difference between costing and pricing and presents a detailed analysis of menu items with their prices, portion costs, and food costs. The report includes a table with calculations for food cost percentages and contribution margins for various menu items. The conclusion emphasizes the importance of menu development and the key elements to consider for pricing and cost formation. References are also included.

Menu Development,
Planning and design
P3 & P4

Content
 Introduction
 Major considerations to be taken care for costing
 Produce accurately costed and priced menus to meet a range of
customer requirements
 Conclusion
 References

Introduction
Planning of menu is the procedure that
helps in making a choice of what food
to eat for which meal. This includes
about the cuisines of all types and
various categories of drinks. These are
provided through the hospitality
provider of the services to the people
or persons.

Major considerations to be taken care for
costing
Effect of cost and revenue:
Staffing cost: Cafe Pasco has to see that they are going to require staff
in order to cook and preparation of food. Expense of all types has to
be taken into reflection before charging or deciding final pricing
over food going to be provided by cafe.

Continue…
Revenue figures: This is very important from point of view of cafe to
see that when the menu is formed there business is not effected in
any manner. This can be reflected in the pricing of the cafe which
includes profit and overall cost coverage in cafe.

Continue…
Business environment policies and its impact:
These are those policies which consider the effect of environmental
laws and talks about there implementation at the time of food
making and its selling. The Cafe Pasco has to follow the laws
prescribed under these laws to complete there responsibility over the
society. It can also create an effect over the pricing of the products
that are being supplied from cafe.

Continue…
Costing and pricing:
They are differentiated concepts in away that cost means spending of
money for the purpose to make production of services and goods by
the Pasco Cafe. Pricing is that amount in which the customer pays in
return for buying of goods and services.

Continue…
The impact of seasonality and restrictions on menu cost
calculation:
The cafe needs to develop its menu according to the changes taking
place in the seasons that is occur during the year. It needs to adjust
the menu as per the requirement of raw materials and other
products. Liquid items are to be sold according to the customers and
the main aim is cost efficiency.

Produce accurately costed and 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.
Ham
Sandwich 14 9.86 2.48 0.25 7.38 137.97 34.65 103.32
Tuna
Sandwich 10 10.76 3.83 0.36 6.93 107.55 38.25 69.30
Salad 12 6.26 3.38 0.54 2.88 75.06 40.50 34.56
Cheese
Sandwich 7 9.86 3.15 0.32 6.71 68.99 22.05 46.94
Crisps 6 13.46 4.73 0.35 8.73 80.73 28.35 52.38
Veg.
Lasagne 8 11.66 3.60 0.31 8.06 93.24 28.80 64.44
Veg Burger 7 14.36 6.53 0.45 7.83 100.49 45.68 54.81
Totals 64 664.02 151.00 337.75

Continue…
Item Total Sold
Menu
Price
Portion
Cost
Food Cost
%
Portion
C.M.
Total
Food Sales
Total
Food Cost
Total
C.M.
Cappuccin
o 33 6.08 1.74 0.29 4.34 200.48 57.32 143.15
Cafe Latte 213 6.08 1.55 0.25 4.53 1293.98 329.72 964.25
Espresso 73 6.26 1.38 0.22 4.88 456.62 100.52 356.09
Hot
Chocolate 21 6.75 2.01 0.30 4.74 141.75 42.15 99.60
Tea 80 5.36 1.40 0.26 3.96 428.40 111.60 316.80
Cafe
frappé 131 5.81 1.51 0.26 4.29 760.46 198.07 562.38
Cold
Coffee 132 6.26 1.58 0.25 4.67 825.66 209.09 616.57
Total 683 ACM = 4.49 4107.33 151 337.75

Conclusion
The conclusion of the above presentation is that presenting of menu in
a presentation is a very basic and most important part for the
development of it. Impact of elements and key things that should be
taken into notice for pricing and cost formation.

References
Andersen, B. and Røe, P. G., 2017. The social context and politics of large
scale urban architecture: Investigating the design of Barcode, Oslo.
European Urban and Regional Studies.24(3). pp.304-317.
Bossavit, B. and Parsons, S., 2018. Outcomes for design and learning
when teenagers with autism codesign a serious game: A pilot
study. Journal of Computer Assisted Learning. 34(3). pp.293-305.