Detailed Analysis of Menu Development and Pricing for Pasco Cafe

This assignment is a report that focuses on menu development and pricing strategies for a restaurant, specifically Pasco Cafe. The report outlines a menu with various items, including starters, main courses, and drinks, along with their respective prices. It details the target customer, which is medium-aged individuals, and the pricing strategy aimed at offering quality food at a lower price to increase profitability. The report also includes a justification of the key considerations taken into account when costing and pricing menus, emphasizing the importance of the menu in attracting customers and influencing profitability. Furthermore, it provides a detailed breakdown of ingredients, their costs, and the application of a markup to determine the final menu prices, providing a practical analysis of menu costing and pricing.

UNIT 21 - MENU DEVELOPMENT,
PLANNING AND DESIGN

Example of menu with set budgets to meet with
different customers target market.
 Pasco cafe is located in busy high street between railway station and office. This entity
has local and regular customers from local builder merchant. Henceforth, the owner of
this entity has revised their menu in order to full-fill the needs of target customers.
 Additionally, the target customer for chosen enterprise will be as Medium age
customers. In order to cater the needs of customer's, this entity set low budgeted price.
The main aim behind this is to generate high profitability by providing quality
commodities at lower price.

CONT.. Menu
Starter Price (£)
 Soup 12.50
 chicken soup 12.50
 Mushroom soup 12.50
Bread and salad
 Garlic bread 13.00
 Smoked salmon salad 18.50
 Shrimp & Fresh fruit salad 20.50
Main course
 Sandwiches 15.50
 Ham & cheese sandwiches 14.50
 Egg sandwiches 16.00
Pizza (1 pc)
 Onion Pizza 15.00
 Chicken & Pork Pizza 16.00
 Vegetarian Pizza 14.00
Drinks
Capuchino coffee 12
Apple juice 10
Lemon tea 7

2. Justification on key consideration taken into account when costing
and pricing menus.
 The menu is a main driving force that aids in getting customers to doors to restaurant.
They wants to pay for the quality they are receiving. In addition to this, the prices on
the menu directly affect the profitability of the restaurant and these guideline aids to get
the better pricing decision.

CONT..
Ingredients SIZE PRICE UNIT PER UNIT COST
Pizza 8 slice 25 2 12.5
French fries Medium plate 30 1 30
Burgers 1 qt 50 2 25
Potato pave 3 Oz 40 2 20
Soup 1 tsp 30 1 30
Bread 4 piece 25 1 25
Salad Medium plate 40 1 40
Cappuccino 1 Tbs 30 1 30
Sandwiches 1 slice 40 1 40
Apple juice 2 tbs 20 1 20
Lemon tea 2 tbs 15 1 15
TOTAL 287.5
q FACTOR 5.00% 14.375
T.COST 25.00% 301.875
MARK UP 75.46875
PROJECT
MENU
PRICE 75.46875

THANK YOU