Restaurant Menu Development, Planning, and Design Analysis

This report provides a comprehensive overview of menu development, planning, and design, crucial for restaurant success. It includes an example menu with various dishes, prices, and cost analysis, including food cost percentages and contribution margins. The report emphasizes key considerations for menu costing and pricing, such as competitor pricing, labor costs, ingredient prices, equipment, and customer satisfaction. It provides detailed insights into how these factors influence menu pricing strategies. The example menu showcases starters, main courses, and drinks with their respective prices and a breakdown of contribution margin per item. The conclusion summarizes the importance of these considerations in creating an effective and profitable menu.

Menu Development, Planning and
Design

TABLE OF CONTENT
INTRODUCTION 3
Menu example 4
Key consideration of pricing of menu 7
CONCLUSION 13
REFERENCES 14

INTRODUCTION
For a restaurant it is important to design a menu in proper way so that it is easy for customers to read it.
Also, it requires to include all names of food items and dishes in it so that it fulfil needs of customers. Along
with it, menu design needs to be attractive so it attract customer mind.
The PPT will lay emphasis on example of menu design. Also, it will be discussed about key consideration
for costing and pricing of menu Pret A Manger.

Example menus with set budgets and meet different
customer target markets
Menu
Menu
Starter Price (£)
 Caprese bites 7
 Hot and sour chicken soup 10
 Bruschetta 5
 Lasagne 6
Bread and salad
 Cheese garlic bread 4
 Mushroom stuffed bread 9
 Smoked salmon salad 5
 Caprese salad 7
 Antipasto Salad 6
 Breadsticks 4
Main course
 Chicken Chilly 10
 Grilled fish 9.5
 Ham burst 12
Pizza (1 pc)
 Pepperoni pizza 7.5
 Margareta pizza 6.5
 Mushroom 5.5
 Cheese chicken pizza 8.5
Drinks
Cappuccino coffee 4.5
Blue lagoon 3.5
Mix delight 6.5
Apple juice 4.5

MENU
ITEM Menu Price Plate Cost %
Contributio
n Margin
Quantity
Sold Net Income Total Cost
Horsehill
Salad w/
Chix 15 4.45 29.67% 10.55 9 135 40.05
Horsehill
Salad 10 3.85 38.50% 6.15 12 120 46.2
SouthWester
n Salad 12 4.09 34.08% 7.91 42 504 171.78
Cobb Salad 12 3.05 25.42% 8.95 34 408 103.7
Caesar Salad 10 1.67 16.70% 8.33 8 80 13.36
Caesar Salad
with Chicken 12 2.46 20.50% 9.54 9 108 22.14
Caesar Salad
with Shrimp 12 4.89 40.75% 7.11 5 60 24.45
Cheese
Quesadilla 10 3.45 34.50% 6.55 15 150 51.75
Quesadilla
with Chicken 12 4.65 38.75% 7.35 18 216 83.7
Quesadilla
with Shrimp 12 4.95 41.25% 7.05 9 108 44.55
Reuben
Sandwich 10 2.95 29.50% 7.05 22 220 64.9
Burger 11 3.59 32.64% 7.41 24 264 86.16
Burger -
Cheese 12 4.05 33.75% 7.95 22 264 89.1
Burger -
Bacon 12 3.25 27.08% 8.75 10 120 32.5
Burger -
Cheese &
Bacon 12 4.39 36.58% 7.61 15 180 65.85
Turkado 9 3.81 42.33% 5.19 49 441 186.69
Lasagna 12 4.17 34.75% 7.83 24 288 100.08
Fish n Chips 10 4.32 43.20% 5.68 50 500 216

CONT..
Food Cost percentage Total Food Cost / Total Sales 34.64%
Total Contribution Margin Total Sales - Total Food Cost 2723.04
Average Contribution
Margin/Customer Contribution margin / Quantity Sold 7.22
Contribution margin/ menu item
Total Sales-Total Food Cost/Quantity
Sold 7.22

Key consideration for costing and pricing of menu
While designing menu there are certain consideration which need to be followed. This is because it enable
in finding out what is actual cost of menu and then accordingly prices are set. So, the consideration are
explained as
Price of competitors- It is common factor to be considered in costing of menu. In this it is identified that
what is price of competitors restaurants. Thus, it gives insight on what dish price is set. Then, by comparing
and analysing it prices is set in menu.

CONT..
Labour cost- this is also considered in it as on basis of cost of labour in menu price is set. Here,
labour cost means wages or salary of them.

CONT..
Price of ingredients- It is also considered as here price of raw materials is calculated. Hence, on basis of
total price of ingredients used in preparing all dishes in menu. The final price of menu is determined in it.

CONT..
Equipment – There are various equipment which is used in restaurant. Thus, if equipment is more and
advance then cost set of menu is high. In addition, having less equipment in it will result in setting of low.

CONT..
Customer satisfaction- It also depends on customer satisfaction that what can be price of menu decided. For
instance- if satisfaction is low and price set must be low. Likewise is satisfaction is high then price is set
accordingly.

CONCLUSION
It can be summarized that menu example includes list of dishes name and its price.
Also, there are various considerations which are taken in pricing menu that is customer satisfaction, price of
ingredients, etc.

REFERENCES
Bresette, K., and et.al., 2019. Dibaginjigaadeg anishinaabe ezhitwaad: a tribal climate adaptation
menu. Great Lakes Indian Fish and Wildlife Commission, Odanah, Wisconsin. 54 p., pp.1-54.
Fishman, L., 2018. Canned Food Alliance's New Menu Modeling Tool Kit. Journal of Nutrition Education
and Behavior. 50(3). p.322.

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