Menu Development, Planning & Pricing at Cafe 49 - Unit 21 HND

This report provides an in-depth analysis of Cafe 49's menu development, planning, and pricing strategies. It discusses key considerations for costing and pricing menus, including indirect costs and customer requirements. The report explores approaches to menu costing and methods for maximizing profitability, such as pricing by raw food cost items and competition analysis. It highlights Cafe 49's innovative menu development plan, focusing on KPIs like profit margins, revenue, and customer retention. The report concludes by emphasizing the importance of strategic menu planning for achieving business goals in the food and beverage industry, referencing various academic sources to support its findings.

Menu development planning
and planning- TASK 2

TASK 2
INTRODUCTION
 The presentation will discuss key consideration of costing
and pricing menus, and approaches which need to be worked on for
menu planning competitively.
 Café 49 priorities for strengthening vision, and gaining maximized
returns strategically will be analyzed within menu planning context.
Study will determine extended importance on key considerations for
pricings, and generating informative competencies on extended
functional long term goals.

Key considerations to be taken when costing and pricing
menus
 Café 49 has to adhere towards effective considerations,
when costing and pricing of menus is considered for generating rapid
competitive growth structured diversely. The key considerations which
have to be taken in costing and pricing menus signifies are as follows:
 Indirect costs: Café 49 has to focus on indirect costs factors, for
strengthening costs and pricing menus informatively based on
optimum working goals for corporate strengthened productivity in
longer run.

Cost and priced menus to meet a range of customer
requirements

Approaches to menu costing and method s for maximizing
profitability
 There are various approaches, that has to be used in menu
costing and maximization of profitability within context of Café 49.
 Pricing by raw food cost items, competition and demand analysis are
some of the keen parameters which holds importance as approaches
for maximized profitability and revenue.

CONT…
 Pricing by raw food cost items: Café 49, aims to develop best prices for strengthening best raw food cost
items oriented price strategies for maximizing profitability within longer time period. With prices
development of raw materials, menus planned can be developed for maximum profitability.
 Pricing by competition: The development of prices by competition within industry signifies that pricing
by competition enables to develop best strategies, for gaining untapped competitive growth.

IN depth plan for menu development
 The menu development has been done innovatively within Café -49 for
in depth formulation of competitive expertise significantly within longer extended
working grounds.
 KPIS such as analysis based on profit margins and revenue, and customer retention
rate are competitively crucial for operative growth based on menu development
plans.
 Le carte menu by Café 49 has been formed for all customers, strengthening
importance of best menus designing and generating rapid growth in competitive
performance.

CONT….
 The menu costing has been done in specific format, where
optimum focus has been adhered on best customer’s
preferences.
 Café 49 also aims to adhere towards extended technical
growth for determined business avenues, and evolving
towards dynamic competencies.

CONCLUSION
 The presentation in recent study has concluded in depth
analysis based on significant expertise correlated to optimum
working goals, for determined business goals within food and
beverage industry targets.
 Presentation has summarized approaches such as price based,
competition based used by company for optimizing menu planning
within longer time frame.

REFRENCES
 Gill, T., Lei, J. and Kim, H.J., 2022. Adding more portion-size options to a menu: A means to nudge
consumers to choose larger portions of healthy food items. Appetite, 169, p.105830.
 Kahn, B.E. and Rafieian, H., 2022. More than just the spice of life: Using variety as a signal for change and
diversification. Consumer Psychology Review, 5(1), pp.87-106.
 Knezević, N., and et.al, 2021. Correlation of implementation of principles and functions of management in
hospitality business. Turizam, 25(3), pp.149-160.
 Ensaff, H., 2021. A nudge in the right direction: the role of food choice architecture in changing populations'
diets. Proceedings of the Nutrition Society, 80(2), pp.195-206.