Pasco Cafe: Menu Planning, Costing, and Seasonal Impact Analysis

This assignment solution focuses on menu planning for Pasco Cafe, considering the cafe's location near a railway station and commercial area. The solution addresses key considerations such as seasonal impact and business policies. The seasonal impact involves adapting the menu based on customer preferences and sourcing raw materials accordingly. Business policies include adhering to government regulations and implementing corporate social responsibility. The cafe aims to maintain consistent pricing to foster favorable customer deals. The document emphasizes the importance of menu planning in the food and beverage industry. It also highlights different types of menus and the factors influencing menu pricing. The solution references sources like Gregoire (2016), Seyitoglu (2017), and Linassi et al. (2016) to support the analysis.

 Introduction
 Key Considerations while Costing and Pricing Menu
 Two Proposed Menus
 Conclusion
 References

 Menu planning is defined as the procedure whereby hotels
and cafes provide various types of food and beverage items
to customers with a view to satisfy them in an effective
manner.
 The PPT is based upon Pasco cafe that is situated in the busy
surroundings near the railway station and commercial area.
 The owner of this cafe has decided to create new design for
their menu to cater to the customer demands at market place.

 The key considerations that
would be borne in mind by the
manager of Pesco Cafe while
costing and pricing their menu
are as underneath:-
 Seasonal Impact
 Business Policies

Seasonal impact: This is a very essential aspect which a food
and beverage outlet should keep in mind. It is well known that in
different season, people eat and drink diversely as per respective
seasonality. Pesco Cafe needs to create seasonal menu as per the
requirements of customers and acquire the raw materials in
accordance with it.

Business policies: Every business has some environmental
policies which are made as per the regulation formed by the
government. Along with this Pasco cafe should focus on
corporate social responsibility which is used to achieve desire
aims objectives effectively. Apart from this, also keep the price
of food and other items constant to have favourable deals.

 It can be said that developing, planning and designing a menu
is an important part of every restaurant or cafe.
 In addition to this, it has been identified that there are various
types of menus which are prepared in accordance with the
needs and demands of customers at market place.
 Besides this, there are several considerations which need to be
taken into account by the organisation while devising the price
for the menu.

 Gregoire, M., 2016. Foodservice organizations: A
managerial and systems approach. Pearson.
 Seyitoglu, F., 2017. Components of the menu planning
process: the case of five star hotels in Antalya. British
Food Journal.
 Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu
engineering and activity-based costing. International
Journal of Contemporary Hospitality Management.

Thank You !!!