Menu Development: Costing and Pricing Strategies for Customer Needs

This report delves into the critical aspects of menu development, planning, and design, emphasizing the importance of accurate costing and pricing to meet diverse customer requirements. It highlights key considerations such as competitor pricing, ingredient costs, equipment, labor, and consistent food quality. The report analyzes various approaches to menu costing and pricing, including the use of menu engineering matrices to optimize profitability. The conclusion underscores the vital role of well-planned menus in restaurants and food service institutions, aiding in the delivery of superior customer service. References to relevant academic articles are also included, and students can find this and other helpful resources on Desklib.