Menu Development and Planning: Costing and Pricing Strategies Report

This report provides an in-depth analysis of menu development and planning within the food and beverage industry, focusing on key considerations for costing and pricing. It examines factors such as cost and revenue streams, business environment policies, equipment availability, seasonality restrictions, and current economic climate, all of which impact menu costs. The report includes a production of accurately costed and priced menus designed to meet customer requirements and maximize profitability. It analyzes different approaches to menu costing and pricing, highlighting effective methods for determining costs and prices in order to enhance profitability for establishments like Casamia. The conclusion emphasizes the importance of menu planning in providing customer choices and improving their overall dining experience, supported by a list of relevant references.

Menu development and
planning

Table of content
 INTRODUCTION
 Determination of key consideration which is to be consider at time of pricing
and costing
 Production of accurately costed and priced menus to meet requirement of
customer
 Analyzation of approaches to menu costing, pricing and use of effective
method to determine cost and price menus for maximization of profitability
 Conclusion
 References

INTRODUCTION
 Menu can be described as statement that
consist information related to food as well as
beverage items that is available and provided
by food establishments based on consumer
demand and also attain objectives of
organisation. Menu can be developed with care
by considering clientele.

Determination of key consideration which is
to be consider at time of pricing and costing
There are various factors that is considered by restaurants and also it create impact of
pricing and costing of item included in menus. Explanation of these factors in context
of Casamia is mentioned below:
 Impact of cost as well as revenue from different source
 Business environment policies and extent to which it impact on cost
 Scope and limitation of availability of equipment in context of cost
 Impact of seasonality restriction on menu cost calculation
 Current economic climate

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 Impact of cost as well as revenue from
different source: There are different types
of cost which is bear by restaurants from
their profit. These cost are related to food
cost, rent and utilities, insurance, labour
cost, miscellaneous expenses, marketing
cost

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 Business environment policies and extent
to which it impact on cost: There are
different types of environment policies
adopted by business that reflect that
organisation is committed towards reduction
of environment that provide them framework
for setting objectives as well as targets of
company

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 Scope and limitation of availability
of equipment in context of cost: There are
equipment of kitchen which are used in
restaurant of Casamia that is considered at time
of determination of pricing and cost of menus.
These requirement includes ovens, food
processors, mixers, serving ware, kitchen
display system, sinks, slicers and other things.


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 Impact of seasonality restriction on menu cost
calculation: There are various seasonality
restriction occur over restaurant as cost of some
items are increase in off season and this cost reduce
in another season. It create impact over prices, cost
of menus along with maximisation of profitability.
 Current economic climate: There are various
changes occur in economy of a country that results
in changes in cost of products and service. These
changes in prices of products and service de to
which firm needs to print new menus. Prices of
menu also changes due to cost of inflation that
create impact and leads to changes in menus.

Production of accurately costed and priced
menus to meet requirement of customer
 The ratio has been making over making much
more affected over costs in relation upon
management over covering major orientation
within raw materials making dishes and cost in
order to generate over dishes upon giving quota.