Pasco Cafe: Costing, Revenue, Menu Pricing, and Seasonality Report

The report analyzes the costing and revenue strategies of Pasco Cafe, focusing on various factors that influence profitability. It examines the impact of energy and staffing costs, as well as the influence of seasonality on menu pricing and the availability of ingredients. The report also discusses the role of business environmental policies and economic conditions on menu pricing and costing. The conclusion emphasizes the importance of menu cards in restaurants and cafes, highlighting how they are structured and how food menus are priced. References include sources on adaptive planning and research by design, providing context for the cafe's operational strategies. The report provides a comprehensive overview of the factors affecting Pasco Cafe's financial performance and strategic decisions.

Menu
Development,
Planning and
design

TABLE OF 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
Costing and revenue both are essential aspects of any
business that direct on the performance. There are
examine which could be undertaken for find out actual
financial position of business. It is imperative for
entities to have effective control on cost as well as
price that related with different business activities. The
presentation based on Pasco cafe that situated in a
busy location of high street.

The Impact of costs and revenue
from various sources
It is important for Pasco Cafe to observe various elements
before setting offering cost because it direct influence on
the selling of a business. There are discussed about the
two sources that impact on the costing and prices of
menus like:
 Energy costs
 Staffing Costs

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Energy costs: This cost refers to amount where make
effort that is utilised by owner of cafe and staff for
manufacturing and processing of inputs. The price of
food items set as per the reference with two particular
factors. Energy cost is flexible in nature due to cost of
resources that are fluctuated timely.

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Staffing costs: In this cost refers to cost incurred in
regard of personnel. To conduct different types of
business activities require to this costs that helps in
smoothly run of activities. Staffing cost is utilized to
analysis items which are relevant of preparation of
food & services and other expenses. In the context of
Pasco Cafe Keeps its staffing cost average because of
its sales revenues.

The impact of seasonality restrictions
on menu costs calculations
 Seasonable foods are famous and demand by the
customer that require with specific ingredients that
are available in certain period of time. Therefore,
prices of the such raw material are likely to be
higher and tend to perform in particular season.
 The Pasco Cafe consist of various types of
seasonable soups and dishes that leads to positive
effect on the profitability.

Policies of business environmental
Current economic climate: The policies are linked
with this factor that impact on the different activities
of a restaurant majorly and directly. The changes
into economics condition defined as high exchange
rate, low income level and high inflation rate.

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Interference on menu pricing and costing:
Most of the food items and beverages in a
menu based on the different variables in which
consist of specific, seasonable dish etc. These
are impacted on the final prices that discovered
in a menu.

Priced Menus To Meet A Range Of Customer
Requirements

Conclusion
• As per the presentation it is understanding that
Menu card is important part of any restaurants, cafe
and hotel. This card categorized into parts and
according to that set food menus are set with
specific prices.