Strategic Menu Development: Costing, Planning, and Design Analysis

This report provides a comprehensive analysis of menu development, planning, and design, specifically focusing on the Anatolia Grill restaurant. It delves into key considerations for costing menus, including equipment costs, seasonal products, and competitor pricing. The report includes calculations for the proportion of main components, sales mix, and identification of main revenue sources from the menu. It also examines energy usage, staffing costs, and the cost-to-profit margin ratio, culminating in a detailed costing analysis and recommendations for improvement, particularly for dishes like the Carrot Cake. The report concludes that while the current menu is generally well-set, there are areas where Anatolia Grill can enhance efficiency and profitability.

Menu Development, Planning and
Design

Table of content
Introduction
Key consideration of costing menu
Calculating proportion of main component
Calculating sales mix
Main source of revenue from menu
Use of energy
Staffing cost
Cost to profit margin
Costing analysis
Recommendation
Conclusion

Introduction
For the restaurant to be successful it is very necessary that the business
undertakes proper costing and pricing of the menu.
The reason behind this fact is that the menu is that one which outlines the
food products offered by restaurant so it is necessary that it is priced
correctly.

Key consideration while costing menu
For Anatolia Grill Restaurant it is very necessary that the business cost
and price the menu in proper and effective manner.
hence, before finalizing the cost and price of menu it is essential for
Anatolia Grill Restaurant that they consider some of the key factors which
are as follows-
Cost and availability of equipment
Seasonal products
Price of competitor
Business environment policies

Continued..
Cost and availability of equipment
This is the most important factor which need to be considered at
time costing the menu.
The reason behind this fact is that equipment is very important
for producing the goods and services.
This is necessary for the reason that without the equipment the
dishes cannot be prepared properly.

Continued..
Seasonal products
This factor is also necessary to be evaluated in order to manage and maintain the menu and costing it.
This need to be considered by Anatolia Grill Restaurant at time of the costing the menu because in case
the seasonal ingredients are not available then this will affect the menu and profitability to a great extent.

Continued..
 Business environment policies
 Along with price of competitors, the business environment policy will also need to be
considered at time of costing and pricing the menu.
 This is because of the reason that there are many different policies which business and
government make relating to use of certain ingredients.

Calculating proportion of main component
and accompaniments in dish
MENU ITEMS Menu Price Portion Cost
Food
Cost
%
Portion Contribution
Margin
Total Food
Sold Net Income Total Food Cost Popularity
Plain Nachos 20 6.5
32.50
% 13.5 18 360 117 5.08%
Veggie Nachos 30 6
20.00
% 24 30 900 180 8.47%
Sweet potato and
coconut soup 31 6.2
20.00
% 24.8 28 868 173.6 7.91%
Roast Vegetable
Chili Burrito 36 6.25
17.36
% 29.75 31 1116 193.75 8.76%
Sweet Chili Totu
Sizzler 20 4.6
23.00
% 15.4 18 360 82.8 5.08%
American Veggie
Burger 25 2.6
10.40
% 22.4 20 500 52 5.65%
Mexican Veggie
burger 25 5
20.00
% 20 21 525 105 5.93%

Continued..
Legend veggie
burger 36 5.65 15.69% 30.35 35 1260 197.75 9.89%
Veggie Parmo 20 5.05 25.25% 14.95 19 380 95.95 5.37%
Pepper potatoes 25 4.05 16.20% 20.95 24 600 97.2 6.78%
Lasagna 33 6.8 20.61% 26.2 31 1023 210.8 8.76%
Carrot cake 15 6.3 42.00% 8.7 13 195 81.9 3.67%
Dark Chocolate
Forest Fruit cake 36 5.95 16.53% 30.05 32 1152 190.4 9.04%
Cinnamon And
Raisin pancakes 35 6.28 17.94% 28.72 34 1190 213.52 9.60%
Subtotal main
dishes 387 77.23 297.48% 22.13 354 10429 1991.67

Recipe card
Name of Dish
Legend veggie
burger
Preparation
Time 15 minutes
Total Cost 16.38 Cooking time 5 minutes
Portion Cost 2.7 Portion Size 100 g
Sales Price 13.00 Portion Nos 6
Items
Weight per
kg/l/ units
Cost per Kg/l/
units ($) Actual cost
French Bread 5.000 3 15
Finely Chopped vegetables 0.230 0.85 0.1955
Different spices 1.000 0.65 0.65
Mozzarella Cheese 0.950 0.2 0.19
Oil 0.55 0.55 0.3025
Natural flavoring 0.10 0.45 0.045
Total cost 16.38
Portion Cost 2.7
Name of Dish
Dark Chocolate
Forest Fruit cake
Preparation Time 25 minutes
Total Cost 12.25 Cooking time 10 minutes
Portion Cost 2.0 Portion Size 500 g
Sales Price 8.87 Portion Nos 6
Items
Weight per kg/l/
units
Cost per Kg/l/
units ($) Actual cost
All- purpose flour 2.000 2 4
White sugar 1.500 1.1 1.65
Unsweetened cocoa powder 0.700 1 0.7
Melted dark Chocolate 2.00 2 4
Baking soda 0.100 0.1 0.01
Milk 1.00 1 1
Different types of fruits 0.50 0.5 0.25
Whipping cream 1 0.6 0.6
Vanilla extract 0 0.35 0.035
Total cost 12.25

Calculating sales mix
 The sales mix is being defined as the proportion of
different products to be sold for generating the
maximum revenue.
 This is very necessary for the reason that proper sale
mix is being used by Anatolia Grill Restaurant in order
to improve the profitability and productivity of the
restaurant.

Main sources of revenue from menu
 Within the menu there are many different types
dishes and from that as well there are some dished
which provides maximum profit.
 Hence, these are the particulars which provides for
maximum of the revenue from the total profit.
 Thus, the below are the dishes which involves the
maximum earning profit from the total profit.
Maximum sold Items
Items Revenues
Legend veggie burger 1260
Roast Vegetable Chili Burrito 1116
Lasagna 1023
Dark Chocolate Forest Fruit cake 1152
Cinnamon And Raisin pancakes 1190
Total 5741
55.05%