Menu Development, Costing, Pricing, and Design for Pasco Cafe Report

This report focuses on menu development, planning, and design for Pasco Cafe, emphasizing cost analysis and pricing strategies. The introduction highlights menu planning's importance in attracting customers and the need for effective menu redesign to analyze costs and prices. The report discusses the impact of costs and revenue, including energy, staffing, and produce costs, along with business environmental policies. A costed and priced menu is presented, detailing menu items, sales figures, portion costs, and profit margins. The conclusion emphasizes the importance of analyzing costs to set prices and maintain systematic operations. References include academic sources on planning practices and menu design's influence on customer satisfaction. The report provides an overview of cost calculations, sales mix, and profit margin ratios to ensure efficient business functioning.

Menu Development, Planning and
design

Cover Content
 Introduction
 Key considerations for costing and pricing menu
 Produce costed and priced menus for meeting customer requirements
 Conclusion
 References

Introduction
 Menu planning is an essential part of food and beverage company as it
is a primary source to attract potential customers.
 Pasco cafe is located in busy streets due to which it needs to effectively
redesign its menu by analysing cost and price of dishes significantly.
 Thus, it is a considerable tool which is used to communicate and
effectively accommodate the requirements of customer.

Impact of costs and revenue
 Energy costs: As per Energy cost the manager of Pasco cafe need to
analyse the energy incurred in the production of particular meal,
beverage or cuisine.
 Revenue figure: While preparing or designing menu the owner of cafe
ensure that the offerings listed in menu offers significant amount of
profitability margin to company.
 Staffing costs: Pasco cafe ascertain the requirement of staff and chefs
that coordinate their efforts while preparing a food.

Business environmental policies
 Current economic climate: Economic climate is a part of external
business environmental that needs to be effectively analysed by cafe as
it leads to either increase or decrease in the internal operations.
 Cost of produce: Manager decides prices based on cost of produce as
if the price of ingredients or processing items

Costed And Priced Menus
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.%
Cheese
Sandwich 12 £10.95 £2.75 25.00% £8.20 £131.40 £33.00 £98.40 24.00%
Veggie grill
Sandwich 8 £11.95 £4.25 36.00% £7.70 £95.60 £34.00 £61.60 15.00%
Veg. Lasagne 10 £6.95 £3.75 31.00% £8.20 £69.5 £21.5 £48 20.00%
Crunchy corn
Burger 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%
Salad 6 £12.95 £4.00 31.00% £8.95 £77.70 £24.00 £53.70 13.00%
Veg garlic
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

Continue…
Item
Total
Sold
Menu
Price Portion Cost Food Cost %
Portion
C.M.
Total Food
Sales
Total
Food Cost Total C.M. C.M.%
Cafe frappé 31 £6.75 £1.93 28.59% £4.82 £59.83 £209.25 £149.42 4.63%
Cappuccino 211 £6.75 £1.72 25.48% £5.03 £362.92 £1,424.25 £1,061.33 31.54%
Cold Coffee 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 Latte 129 £6.45 £1.68 26.05% £4.77 £216.72 £832.05 £615.33 19.28%
Espresso 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 £4,469.10 £3,328.93 100.00%

Conclusion
 On the basis of presentation it has been analysed that while designing
menu cafe needs to effectively analyse various costs like staff and
energy costing in order to fix the prices of commodities. Further,
calculations are performed which include sales mix and cost to profit
margin ration in order to maintain systematic functioning.

 Alexander, E.R., 2016. There is no planning—only planning practices:
Notes for spatial planning theories. Planning Theory. 15(1). pp.91-103.
Book for Methods Teachers, p.67.
 Baiomy, A. E., Jones, E. and Goode, M. M., 2019. The influence of
menu design, menu item descriptions and menu variety on customer
satisfaction. A case study of Egypt. Tourism and Hospitality Research.
19(2). pp.213-224.
References