Menu Development, Planning, Design: Costing and Pricing Customer Needs

This report delves into the critical aspects of menu development, planning, and design within the hospitality industry, emphasizing the importance of offering quality-conscious facilities to enhance the customer experience. It highlights key considerations for costing and pricing menus, including seasonal impacts and business environment policies, which significantly influence consumer behavior and profitability. The report provides a detailed example of menu costing and pricing, illustrating how to calculate food costs, contribution margins, and overall profitability for various menu items. It also references academic research on menu design, urban green spaces, and smart food cities, showcasing the interdisciplinary nature of menu development in the modern business environment. Desklib provides access to this and many other solved assignments to aid students in their studies.

Menu development, Planning and Design

Table of contents
 Key considerations into account when costing and pricing menus
 Produce accurately costed and priced menus to meet a range of customer requirements

INTRODUCTION
Beverage and food sector has a vital role in an hospitality industry with aims and
objectives for offering quality conscious facilities to their worldwide customers for
enhancing global experience. Hospitality sector includes various fields such as
event planning, lodging, foods and beverages, hospitality and food and beverages.
These specific facilities are offered by restaurants, hotels and bars. Menu
development is known as the product selection for developing the menu and
involving the products in menu.

Key considerations into account when costing
and pricing menus
 Seasonal impact : The seasonal impact can fluctuate their consumers to increase the profit
rate. It can manage the orientation that can have the manner to deal with the restaurant sector
of industry. As also the consumers are frequently to eat the food out to have the change in
their routine. As the fast food and causative eating are decide the quick form of the restaurant
meals.
 Business environment policy : It specialised allow to fix the manner in their general
orientated segmentations to set their terms and practices in the business. An environmental
policy is the company's written commitment to form the individuals as per their policy and
terms that relates with the environment. It also includes the proper social control and the
observation of waste product that reduce the environmental condition and discharges,
conformity with situation governance and also the environmental tags to exercise the skills
of training for staff faculty and the supervising of surrounding task performance.

Produce accurately costed and priced menus to
meet a range of customer requirements
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.%
Pane e olive 15 5.25 1.26 24% 3.99 78.75 18.90 59.85 2%
Antipasto
del
contadino
12 8.25 2.89 35% 5.36 99.00 34.65 64.35 2.00%
Bresaola al
carpaccio 45 8.75 2.54 29% 6.21 393.75 114.19 279.56 11%
Margherita 16 8.75 2.89 33% 5.86 140.00 46.20 93.80 4%

References

 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.
 Chen, T., Lang, W. and Li, X., 2020. Exploring the impact of urban green space on residents’ health in
Guangzhou, China. Journal of Urban Planning and Development, 146(1), p.05019022.
 Dela Cruz, I., Thornton, A. and Haase, D., 2020. Smart Food Cities on the Menu? Integrating Urban
Food Systems into Smart City Policy Making. In Urban Food Democracy and Governance in North and
South (pp. 71-84). Palgrave Macmillan, Cham.