Comprehensive Menu Development, Planning, and Design for Pasco Cafe

This report focuses on menu development, planning, and design, specifically tailored for a cafe setting. It begins with an introduction to menu planning and its significance in the food service industry, emphasizing the importance of pricing in attracting target audiences. The report then delves into key considerations for costing and pricing, highlighting factors such as business plans, environmental policies, and seasonal impacts. A detailed cost and price menu is presented, including calculations for portion costs, food costs, and contribution margins for various menu items like sandwiches, salads, and beverages. The analysis provides insights into total food sales, total costs, and contribution margin percentages. The conclusion reiterates the need for cafes to understand customer demands, create diverse menus, and adhere to legal requirements for achieving business objectives. References to relevant literature on product design and participatory design are included to support the analysis.

MENU DEVELOPMENT, PLANNING AND
DESIGN

Table of content
 Introduction
 Key consideration of costing and pricing in menu card
 Produce cost and price menu
 Conclusion
 References

Introduction
Menu planning is an activity by which hotel
and cafe provide various kind of food
products or dish meals, starters and
desserts. During the time of menu
development, price plays an essential role
in maintaining competition in the minds so
to get attention of more target audiences

Key consideration of costing and pricing in menu
card
To analyse the value and cost of menu is important and it should be designed and
developed by experts to accomplish the success and development in an effective
way. There are different factor that should be considered by the management of
Pasco cafe at the time of costing menus:

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Business plans and policies- Every business consider environmental policies that are
farmed by the government of the specific nation so that they can operate their business
without harming environment.
Seasonal impact- It is most important factor that organisation should keep in mind
because when season change taste and preferences of people also change according to
respective season.

Produce cost and price menu
A B C D E F G H I J
Menu Item Total Sold Menu Price Portion Cost Food Cost %
Portion C.M.
[1] Total Food Sales
Total
Food
Cost Total C.M. C.M.%
Ham Sandwich 12£10.95 £2.75 25.00%£8.20 £131.40 £33.00 £98.40 24.00%
Tuna Sandwich 8£11.95 £4.25 36.00%£7.70 £95.60 £34.00 £61.60 15.00%
Salad 10£6.95 £3.75 31.00%£8.20 £69.5 £21.5 £48 20.00%
Cheese Sandwich 5£10.95 £3.50 32.00%£7.45 £54.75 £17.5 £37.25 9.00%
Crisps 4£14.95 £5.25 35.00%£9.70 £59.80 £21.00 £38.80 9.00%
Veg. Lasagne 6£12.95 £4.00 31.00%£8.95 £77.70 £24.00 £53.70 13.00%
Non veg. Lasagne
Veg Burger 5£15.95 £7.25 45.00%£8.70 £79.75 36.25£43.50 10.00%
Totals 50 £568.5 £151 £337.75
Item Total Sold Menu Price Portion Cost Food Cost % Portion C.M. Total Food Sales
Total
Food
Cost Total C.M. C.M.%
Cappuccino 31£6.75 £1.93 28.59%£4.82 £59.83 £209.25 £149.42 4.63%
Cafe Latte 211£6.75 £1.72 25.48%£5.03 £362.92
£1,424.2
5 £1,061.33 31.54%
Espresso 71£6.95 £1.53 22.01%£5.43 £108.63 £493.45 £384.82 10.61%
Hot Chocolate 19£7.50 £2.23 29.73%£5.27 £42.37 £142.50 £100.13 2.84%
Tea 78£5.95 £1.55 26.05%£4.40 £120.90 £464.10 £343.20 11.66%
Cafe frappé 129£6.45 £1.68 26.05%£4.77 £216.72 £832.05 £615.33 19.28%
Cold Coffee 130£6.95 £1.76 25.32%£5.19 £228.80 £903.50 £674.70 19.43%
Total 669 ACM = £4.98 £1,140.70
£4,469.1
0 £3,328.93 100.00%

Conclusion
As per preceding mentioned content it has been determined that designing menu,
cafe require to identify the requirements and demands so that the firm can offer
service which provide fulfilment to customers needs. Further, they also create
different types of menu to get attention of people. In addition to it, organisation has
to improve legal need and follow each and every rules to accomplish set objectives
and goals appropriately.

References
Morris, R., 2016. The fundamentals of product design. Bloomsbury Publishing.
Schuler, D. and Namioka, A., 2017. Participatory design: Principles and practices.
CRC Press.
Sosa, M. E., Gargiulo, M. and Rowles, C., 2015. Can informal communication
networks disrupt coordination in new product development projects?.
Organization Science. 26(4), pp.1059-1078.

Thank you