Restaurant Menu Design, Cost Analysis and Sustainable Practices Report

This report examines the menu design process for the "Heart of Food" restaurant, focusing on cost analysis, pricing strategies, and menu design considerations. It explores the importance of menu design in attracting and retaining customers. The report details various cost factors, including dish costs, operational expenses, and administrative costs. It also analyzes menu planning constraints and strategies for sustainable menu preparation, such as seasonal menus, on-site gardens, portion size reduction, waste reduction, organic options, and bulk buying. The conclusion emphasizes the significance of cost management and adapting menus to customer preferences for increased sales and sustainability. The report covers menu design, cost analysis, and sustainable practices for a new Italian restaurant.

Food and Beverage
Operations
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Selection of menu along with evaluation and a detailed report on cost, price and design. .......1
Analyse menu planning considerations and constraints for the new restaurant..........................3
Determine along with study relating to sustainable menu preparation thinking for brand-new
Italian
restaurant.....................................................................................................................................4
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
The designing process of the menu is very crucial part for any hotels or restaurants as it
decide the customer force and their retention with them (Pullman, Maloni and Carter, 2009) .
They need to make their menu attractive so that they can influence the decisions and they should
deliver effective services to service in market. This report mainly focuses on the menu designing
procedure of Heart of Food, which will be open by Le Meridian. The menu of this restaurant is
decided by Gordan Ramsay who consider the taste along with preference of the customers. This
report covers sustainable planning of menu along with cost consideration.
MAIN BODY
Selection of menu along with evaluation and a detailed report on cost, price and design.
Menus should be design in such a manner which helps restaurants to generate more
customers and with that they can bear all their expenses. Details relating to the menu of Heart
of Food are given below:-
Costing : It implies to cost that has been incurred by the restaurants while preparing the
food items (Vashta, 2012). It is very essential for restaurants and hotels to consider each and
every aspect of cost which they obtain while their production process. Heart of Food is coming
with various sort of food ideas for their restaurants like deserts, main course, drinks and so on.
All these factors make the consideration of cost very necessary for them. Various sort of
monetary value referring to administrative, annuity in advance, renovate, employment cost, raw
material, legal documents, marketing and many other are need to be determine in advance by
the restaurants before setting the prices of their food.
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Menu of Heart of Food is displayed below:
 Pricing: With the aid of this method enterprises set price of their products in such
manner through which they can earn profit. Managers of Heart of Food should fix the
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cost of their food along with beverages in such a way which help them to enjoy profit
while keeping in mind their cost of production. They should keep affordable prices so
that they can attract more customers.
 Design: Every person judge a restaurant by their ambience, which deliver extra
advantage to the restaurants (Villena, Revilla and Choi, 2011) . Managers of Heart of
Food, should design their restaurant in a manner which will attract customers and they
feel happy.
Analyse menu planning considerations and constraints for the new restaurant.
Cost is the important element for the business who are in the sector of hotel industry as
this effect their operations with the engagement of customers. Cost which are consider while
planning the menu of Heart of Food are discussed underneath:-
Dishes cost: The origin of this cost arises right from the moment when the restaurants
and hotels decide the price of their dishes (Rono, Korir and Komen, 2021) . It is displayed in the
menu card of the restaurant and through them customers decide weather they will buy or not buy
that particular dish. In Heart of Food, administrator consider this cost so that they can hike the
demand of their dishes.
Operation cost: This kind of cost originate at the time of creating menu along with the
plan of action relation to conversion of raw material in to finished merchandise. In context to
Heart of Food food managers are fully liable for such type of cost because they are only the one
who are doing the formation of this cost.
Dessert cost: In restaurants deserts are usually serve after the completion of main course
which enhance the experience of customers and make they feel good about their dining
experience. Heart of Food, managers refer to this cost when they are creating along with
scheming of menu. This expenditure originate per portion relating to sweets along with various
items.
Administrative cost: This cost originate through the process of directing along with
controlling items of food along with other operations which hike expenditure of an enterprise.
It is essential for Heart of Food to determine this cost aspect before fixing the prices on thier
menu.
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Determine along with study relating to sustainable menu preparation thinking for brand-new
Italian
restaurant.
With the sustainable planning of menu Heart of Food can generate more opportunities,
customers, decrease the turnover of staff along with this it can control its operational cost
(Nwonyuku, 2016) . The ways through which Le Meridian can make their menu sustainable are
mention underneath:- Updated menu: They are require to make their menu according to the seasons which will
assist them to get raw materials in peak supply. This ensure the fresh delivery of food
items to the customers. Garden: Creating a garden which is onside will assist the new restaurant of Le Meridian
to control their cost and hike their profits as they will not spend on exporting from
outside (Bode and Wagner, 2015). Reduction in sizes of portions: It will become immediate saving for Le Meridian new
restaurant as they will decrease the size of portion by serving in small plates as when
serving are done in small plates it look full in the eyes of customers. Decrease the wastage relating to food: In this regard Heart of Food should do regular
audit of the kitchen of there new restaurant and provide various bins for sorting kitchen,
customer and spoil food. In this manners they can analyse what they can use again. Consider organic: These days the trend of going organic is very high so in this regard Le
Meridian should introduce organic foods in their menu which will assist them to attract
more customers and it will build their image also. Ditch packaging in disposables: With the awareness of health along with environment
among the customers, Heart of Food should avoid the utilisation of plastic for packing
their food items as customers request to pack the leftover food or when they order food to
their location.
 Buy in bulk: Le Meridian can buy food items like pasta, spices and nuts in huge
quantity for their new restaurant as it reduces the expenses like transportation for the
restaurant.
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From the above information it can be easily analysed that Heart of Food is making continues
efforts in encouraging eco friendly activities in their productions process along with this they are
also giving importance to etiquette and table manners which aid them to create more customers.
CONCLUSION
From the above information it can be derived that cost or prices are mainly fixed by the
governing authorities and they try to keep them on affordable side so that they can increase sale
and attract more customers. They determine all the factors which influence the demand of the
customers and consider their expenditure also. They set their menus according to the customers
requirement and taste which helps in selling more dishes. Restaurants need to consider updated
menu, garden, reduction in sizes of portions, decrease the wastage relating to food, consider
organic, ditch packaging in disposables and buy in bulk to maintain there sustainability.
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REFERENCES
Books and Journals
Pullman, M. E., Maloni, M. J. and Carter, C. R., 2009. Food for thought: social versus
environmental sustainability practices and performance outcomes. Journal of supply
chain management. 45(4). pp.38-54.
Vashta, J. W., 2012. Green supply chain management and supply chain responsiveness among
food and beverages manufacturing firms in Nairobi, Kenya (Doctoral dissertation).
Villena, V. H., Revilla, E. and Choi, T. Y., 2011. The dark side of buyer–supplier relationships:
A social capital perspective. Journal of Operations management. 29(6). pp.561-576.
Nwonyuku, K., 2016. Corporate governance and profitability of listed food and beverages firms
in Nigeria. Available at SSRN 2760330.
Bode, C. and Wagner, S. M., 2015. Structural drivers of upstream supply chain complexity and
the frequency of supply chain disruptions. Journal of Operations Management. 36.
pp.215-228.
Rono, L. C., Korir, M.K. and Komen, J. J., 2021. Moderating Effect of Organizational
Ambidexterity on the Relationship between Dynamic Capabilities and Performance of
Food and Beverages Companies in Kenya. African Journal of Education, Science and
Technology. 6(2). pp.53-65.
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