Menu Development Planning: Costing Dishes, Pricing, and Menu Design

This report provides a detailed analysis of menu development planning and design, focusing on key considerations for costing dishes and pricing menus effectively. It explores various factors influencing menu pricing, including legal regulations, cost-profit ratios, and staffing costs. The report includes examples of accurately costed and priced menus, demonstrating different approaches to menu costing and pricing, such as pricing by portion cost, raw food cost, and competitor analysis. Effective methods for analyzing menu prices and costs are discussed, highlighting the importance of performance measurement through customer feedback and digital tools. The conclusion emphasizes the significance of strategic menu planning for maximizing restaurant profitability.

MENU
DEVELOPMEN
T PLANNING
AND DESIGN

TABLE OF
CONTENT
 Introduction
 key considerations for costing dishes and menu
 Produce accurately costed and priced menu
 Approaches to menu costing and pricing
 Effective method to analyze the price and costing of
menu
 Conclusion
 ReferencesTEACH A COURSE
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INTRODUCTION
It is essential for the hotels to
identify the factors which will
impact upon their growth in their
market. Manu designing is also
one of the most important task
for the restaurants to satisfy their
customersTEACH A COURSE
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KEY CONSIDERATIONS
FOR COSTING DISHES
AND MENU
 It is essential for the restaurants to
analyze different factors which can
impact upon decision making
process related to set prices of the
dishes and menu. Few of the factors
are mentioned below-
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CONTINUE..
 Considering legal factors- It is
essential for the restaurant to analyze
their legal regulations regarding
setting prices of any food product.
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CONTINUE..
 Considering legal factors- For
example, in case they are preparing
any dish with White Truffles which
are naturally grow rarely and took
huge period of time to grow then
they can set high prices and show
their customers that they really use
high prices White Truffles in their
food dish.
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CONTINUE..
 The cost of profit ratio- It is also
essential for the restaurants to keep
their profit amount added in the
prices mentioned in the menu (Wyse
and et. al., 2019).
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CONTINUE..
 Staffing cost- Some of the
restaurants also include their
service charges in their menu.
This service charges is given as
salaries of the employees in the
restaurant.

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PRODUCE ACCURATELY COSTED AND PRICED MENU.
Menu Item Total Sold Menu Price Cost Total Food Sales Total Food Cost Profit %
Fish cutlet 12 £5.00 £2.75 £60 £33 81.81%
Fish curry 8 £6.00 £4.00 £48 £32 50%
Steamed Fish 10 £4.00 £3.00 £40 £30 33.3%
Octopus salad 5 £8.00 £3.00 £40 £15 166.66%
Grilled Duck 4 £9.00 £5.00 £36 £20 80%
Chilli Crab 6 £7.00 £4.00 £42 £24 75%
Veg Green
Salad
10 £12.00 £5.00 £150 £50 200%
Crab curry 5 £8.00 £7.00 £40 £35 14.28%
Totals 60 £456 £239 90.79%

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CONTINUE…
Item Total Sold Menu Price Portion Cost Total Food Sales Total Food Cost Total C.M.
Crab cake 31 £9.255 £1.93 £59.83 £209.25 £149.42
Fish Pie 211 £10.00 £1.72 £362.92 £1,424.25 £1,061.33
Octopus cake 71 £10.00 £1.53 £108.63 £493.45 £384.82
Sweet Wine 19 £7.00 £2.23 £42.37 £142.50 £100.13
Rose Wine 78 £6.00 £1.55 £120.90 £464.10 £343.20
Shiraz 129 £10.00 £1.68 £216.72 £832.05 £615.33
Merlot 130 £15.00 £1.76 £228.80 £903.50 £674.70
Total 669 £1,140.70 £4,469.10 £3,328.93

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APPROACHES TO MENU COSTING AND PRICING
 There are various factors which
affect the menu pricing of a
restaurant such as direct- indirect
cost, competition, service cost and
many others

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EFFECTIVE METHOD TO ANALYSE THE PRICE AND COSTING
OF MENU
 There are also some effective methods for
pricing the menu of restaurants and few of
the methods are 'pricing by portion cost' is
the cost of serving one item as per standard
receipt (Sudin and Sufahani, 2018).

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CONTINUE…
 'Pricing cost by Raw Food Cost of item'-
here restaurant consider the cost of raw food
cost and then divide it by desired food cost
percentage to identify the final price of food
dishes.

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CONTINUE…
 'Pricing by competitors' is also one of the
most used pricing method of menu where
restaurants prefer to use lower or equal
prices as compared to their competitors so
that they will gain competitive advantage in
market

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CONCLUSION
 It is concluded from the above information that
making effective plan for menu designing is also useful to
gain high profit for restaurants. It is essential for the
restaurants to measure the performance of their menu by
taking customer's feedback and using various digital tools.

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REFERENCES
 Tucker, A. and Sun, G., 2018. Creating New Menu Development Guidelines for UBC Food Services
Alexa Tucker, Gloria Sun, Farivar Zargaran, Seraph Yu, Shannon Chau, Una Trevillion University of
British Columbia FNH 473 Themes: Food, Health, Wellbeing.
 Wyse, R. and et. al., 2019. Can changing the position of online menu items increase selection of fruit and
vegetable snacks? A cluster randomized trial within an online canteen ordering system in Australian
primary schools. The American Journal of Clinical Nutrition, 109(5), pp.1422-1430.
 Zhang, Y., Kang, J. and Jin, H., 2018. A review of green building development in China from the
perspective of energy saving. Energies, 11(2), p.334.

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 Kaykhosravi, S., Khan, U.T. and Jadidi, A., 2018. A comprehensive review of low impact
development models for research, conceptual, preliminary and detailed design
applications. Water, 10(11), p.1541.
 Manasia, L., Ianos, M.G. and Chicioreanu, T.D., 2020. Pre-service teacher preparedness
for fostering education for sustainable development: An empirical analysis of central
dimensions of teaching readiness. Sustainability, 12(1), p.166.
 Redman, E., Wiek, A. and Redman, A., 2018. Continuing professional development in
sustainability education for K-12 teachers: principles, programme, applications, outlook.
Journal of Education for Sustainable Development, 12(1), pp.59-80.

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