Menu Development, Planning, Design: Costing, Pricing & Recommendations

This report provides a comprehensive analysis of menu development, planning, and design, focusing on costing and pricing strategies within the context of La Pesca Restaurant. It identifies key considerations for menu costing, including cost impact, business policies, economic climate, equipment availability, seasonal restrictions, and customer satisfaction. The report details a process for developing a menu, including calculating food costs, analyzing fixed costs, and determining overall dish costs. It evaluates various menu costing approaches to maximize profitability, such as traditional methods, cost-plus markup, and product cost percentage pricing. The report emphasizes the importance of an effective menu for attracting customers and recommends innovative ideas for catering to market needs and facing competition. It concludes that effective budgeting and costing methods are essential for successful menu preparation and pricing.

Menu Development, Planning And Design
Task 2

Table of content
 Introduction
 Determination of key considerations which needs to be undertaken while costing and pricing menus
 Developing a menu undertaking all the costs and prices incurred in its designing
 Evaluation of menus costing approaches for analysing accurately to maximize profitability
 Producing in-depth plan for menu development and making justified recommendations
 Conclusion
 References

Introduction
 Menu is termed as scripted statement consisting
of list of food items as well as beverages which
a restaurant owner offers to their guests. For
understanding the significant consideration
while evaluating costing and pricing of different
menus, La Pesca Restaurant selected for
consideration.

Determination of key considerations which needs to
be undertaken while costing and pricing menus
 It is significant for planners and designers to
undertake varied key considerations in order to
undertake costing and pricing of menus.

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 Various factors that essentially impacts costing
and pricing decisions in relation to La Pesca
restaurant are mentioned below:
 Impact of Costs- The impact of costs and
profits from different sources is the main factor
to consider while deciding the price and menu.

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 Business policies- The environment in which
business works impact the costing of menus to
some extent. Environmental policies lays the
foundation for organisation to reduce activities
affecting environment.

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 Economic Climate conditions- The prevailing
economic climate conditions including cost of
producing menu and the implication if the
costing and pricing of menu changes. La Pesca
Restaurant menu costs describes as the cost to
business of producing menu.

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 Availability of Equipment- The tools required
for running a full service restaurant such as
ovens, freezers, food processors, ventilation,
storage containers, dishwasher, etc and scope of
their availability is the deciding factor in
costing dishes and menu.

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 Seasonal Restrictions- The type of produces
changes as season changes. Impact of season
change is also an active factor in deciding the
prices of dishes. It include additional
transportation costs and storage costs.

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 Customer Satisfaction- Restaurants main aim is
to serve its customers and satisfy their needs.
Failing to do so La Pesca Restaurant can face
huge decline in number of customers which will
further affect its costing of menu.

Developing a menu undertaking all the costs and
prices incurred in its designing
 It is important to devise a menu while
considering all costs incurred in preparing
menus. Its cost includes labour, production,
management, staffing and many more.

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 The costs and prices incurred in designing of a menu can be calculated in relation to La Pesca
restaurant are as follows:
 First, dish should be break up into its ingredients.
 Secondly, evaluation of cost of each dish.
 After that, fixed cost incurred by restaurant is analysed.