Menu Development, Planning, Costing & Design: Hotel Ladmark, London

This report provides an analysis of menu development, planning, costing, and design considerations for Hotel Ladmark in London. It covers key aspects such as costing and pricing strategies, including factors like customer willingness, economic climate, competitor analysis, equipment facilities, and seasonality restrictions. The report includes a cost-to-profit margin ratio analysis and break-even point calculations. Furthermore, it discusses the importance of the menu in attracting customers and enhancing profitability, along with the role of Key Performance Indicators (KPIs) in evaluating company performance and achieving organizational goals. The conclusion emphasizes the significance of menu pricing and costing as a complex task involving various approaches and methods.

MENU DEVELOPMENT,
PLANNING AND DESIGN
HOTEL LADMARK, LONDON

TABLE OF CONTENTS
Introduction
Task B
Key consideration for the costing and pricing menu
Analysis of approaches to menu costing and pricing
Analysation keep performance indicator
Conclusion
REFERENCES

TaskB
Introduction
 Menu planning and designing refers to
the process of deciding and selecting the
variety of food or the dishes which is
supposed to serve the visitors in order to
meet demand of the individual person.
The menu is planned or design as per the
taste and preferences of the customers
along with that the affordable costing
which the person willing to pay for food
and beverage services

Key consideration for the costing and
pricing menu
 In order to deliver the satisfaction services to the
customer it is important to decide the charges of the
item mentioned in the menu because it includes all the
expenses and costing of the product used in preparing
the food and beverages.
 Basically costing and pricing menu give assistance in
fixation of the price of the commodity and services
offered to the visitors. The hotel will plan and design
the Table d'etre menu for the customers which includes
variety of the food and beverage services.

CONT….
 At the time of costing and pricing of the
menu the hotel Landmark, London will
consider some factor which are
mentioned as follows:
 Costing and revenue from different
sources: before offering or serving the
food and beverage services to the
consumer the manager of the
organization will consider or examining
what costing is required in preparation of
particular food.

CONT….
 Customers willingness: during
the costing and pricing of the
menu the manger of the
landmark hotel will determine
the willingness of the consumer
or preferences of the visitors that
willing to pay the amount for
the particular dish or not.

CONT….
 Current economic climate: it is one of
the major factor that need to considered at
the time of costing he menu.
 If the prices of the menu increases then the
hotel should increase the prices of the
item which are mentioned in the menu in
order to maintain the profit margin of the
hotel in appropriate manner.

CONT….
 Competitors: apart from all
the point the manger of the
brand must focus on the pricing
and costing the competitor is
offering in the domestic as well
as international marketplace.

CONT….
 Competitors: apart from all the
point the manger of the brand
must focus on the pricing and
costing the competitor is
offering in the domestic as well
as international marketplace

CONT….
 Equipment facility: this is the essential factor which the
organization need to consider by the hotel landmark London during
the costing and pricing menu of the organization.

CONT….
 Seasonality restriction: it is the
factor which increase the value of the
item mentioned in the menu. In order
to that the organization or the manger
of the Landmark, London must
analysis the raw material is available
in the nation or the city as per the
season's requirement.

CONT….
 Seasonality restriction: it is the factor which
increase the value of the item mentioned in the
menu.
 In order to that the organization or the manger of the
Landmark, London must analysis the raw material is
available in the nation or the city as per the season's
requirement.