El Parador: Menu Development Plan, Design, Costing, and Pricing KPIs

This presentation provides an in-depth analysis of menu development, focusing on El Parador as a case study. It covers key considerations for menu costing and pricing, including competitor pricing, equipment costs, labor costs, and food quality. The presentation details how to accurately cost and price menus using methods like pricing by portion cost, raw food cost, and competitor analysis. It also explores the use of Key Performance Indicators (KPIs) to evaluate menu performance, such as customer numbers and revenue increase. The presentation concludes by emphasizing the importance of effective menu design for business success and references relevant academic sources.