Analyzing Menu Development, Planning, and Design at Gordon Ramsay's

This report provides an analysis of the menu development, planning, and design strategies employed at Gordon Ramsay Restaurant. It delves into key considerations for costing and pricing menus, presenting a budgeted menu list with detailed recipe cards. The report identifies high-revenue-generating dishes and examines energy and staff costs to assess profitability. An estimated income statement is provided, along with cost-to-profit margin ratios. The analysis covers approaches to menu costing and pricing, recommending competitive pricing methods. The report concludes with recommendations for attracting a wider customer base and adopting value pricing strategies. Desklib provides access to similar solved assignments and past papers for students.

MENU DEVELOPMENT, PLANNING
AND DESIGN
GORDON RAMSAY

TABLE OF CONTENT
 Introduction
 Key consideration for pricing and
costing menu
 Menu list of Gordon Ramsay
(Budgeted)
 Recipe card
 High revenue generating dishes
 Energy cost of Gordon Ramsay
 Staff cost of Gordon Ramsay
 Profitability analysis
 Estimated income
statement of Gordon
Ramsay
 Cost to profit margin
ratios
 Costing produces to
accurately price dishes
 Approach to menu costing
and pricing
 Recommendation
 Conclusion
 References

INTRODUCTION
 The present presentation is based on Gordon
Ramsay restaurant of UK.
 The presentation will state the key factor that
need to be consider by the owner in order cost
and price menus.
 The presentation will also produce the menu
list along with their costing, pricing and recipe
card.

KEY CONSIDERATIONS FOR COSTING AND PRICING
MENUS
The key consideration taken into account
by Gordon Ramsay when costing and
pricing menus:
 Cost and revenue from various sources
 Equipment facility
 Current economic climate
 Seasonality restriction

MENU LIST OF GORDON RAMSAY
HOTEL (BUDGETED)
MENU ITEMS Menu Price
Portion
Cost
Food Cost
%
Portion
Contributio
n Margin
Total Food
Sold Net Income
Total Food
Cost Popularity
Pee and ham soup 3.2 0.8 25.00% 2.4 4 12.8 3.7 2.63%
Yorkshire Pudding 5 1 20.00% 4 5 25 5 3.29%
British Musy peas 8 3.2 40.00% 4.8 8 64 25.6 5.26%
Cornish pasties 6 4 66.67% 2 6 36 24 3.95%
Bangers and Mash 4 1.2 30.00% 2.8 12 48 14.4 7.89%
Chicken supreme 20.71 5.8 28.01% 14.91 2 41.42 11.62 1.32%
Curry and paprika
deviled eggs 21 5 23.81% 16 8 168 40 5.26%
Steak and kidney pie 18 6 33.33% 12 11 198 66 7.24%
Chicken tikka masala 14 8 57.14% 6 15 210 120 9.87%
Classic Cottage pie 11 7 63.64% 4 17 187 119 11.18%
Chocolate foundation 20 13 65.00% 7 12 240 156 7.89%
Carrort cake 18 9 50.00% 9 14 252 126 9.21%

CON…
Clotted creame 21 11 52.38% 10 18 378 198 11.84%
Cherries jubilee 16 10.5 65.63% 5.5 20 320 210 13.16%
Custard tart 15 8 53.33% 7 12 180 96 7.89%
Cocktail 9 5 55.56% 4 19 171 95 12.50%
Infusion 8 6 75.00% 2 13 104 78 8.55%
Ginger Beer 11 4 36.36% 7 14 154 56 9.21%
Wine 15 7 46.67% 8 25 375 175 16.45%
Hot chocolate 6 2.5 41.67% 3.5 10 60 25 6.58%

RECIPE CARD
Pee and Ham soup:
Name of Dish Pee and ham soup Preparation Time 15 minutes
Total Cost 3.07 Cooking time 5 minutes
Portion Cost 0.8 Portion Size 100 g
Sales Price 3.20 Portion Nos 4
Items Weight per kg/l/ units Cost per Kg/l/ units ($) Actual cost
split peas 0.100 1.3 0.13
ham hock 0.150 1.5 0.225
ham bone 0.100 2.1 0.21
black pepper 0.50 1.3 0.65
garlic cloves 0.100 1.9 0.19
olive oil 0.40 2.5 1
bay leaves 0.10 3.6 0.36
onion 0.30 1 0.3
Total cost 3.07
Portion Cost 0.8

CON..
Chicken supreme:
Name of Dish Chicken Supreme Preparation Time 30 minutes
Total Cost 11.62 Cooking time 10 minutes
Portion Cost 5.8 Portion Size 500 g
Sales Price 20.71 Portion Nos 2
Items Weight per kg/l/ units Cost per Kg/l/ units ($) Actual cost
skinless, boneless chicken breast half 0.100 12 1.2
onion, chopped 0.150 2.1 0.315
butter, melted 0.100 18 1.8
water 0.500 12 6
dry bread stuffing mix 0.100 8 0.8
condensed cream of chicken soup 0.40 2.5 1
shredded Cheddar cheese 0.100 5 0.5
Total cost 11.62
Portion Cost 5.8

HIGH REVENUE GENERATING DISHES
Maximum sold Items
Items Revenues
Wine 375
Cocktail 171
Clotted creame 240
Classic Cottage pie 187
Cherries jubilee 320
Total 1293
Percent of total revenue 59% approx..

ENERGY COST OF GORDON RAMSAY
Energy Cost
Heating 78.32
Lighting 55.94
Water 22.38
Insulation 44.75
Others 45.56
Total 223.76

STAFF COST OF MOOR GORDON
RAMSAY
Labor Cost
Chefs/ Receptionist 181.81
Waiters 55.94
Workers 41.96
Total 279.70

PROFITABILITY ANALYSIS
Food Cost percentage Total Food Cost / Total Sales 51.32%
Total Contribution Margin Total Sales - Total Food Cost 1061.42
Average Contribution Margin/Customer Contribution margin / Quantity Sold 6.98
Contribution margin/ menu item Total Sales-Total Food Cost/Quantity Sold 6.98