Detailed Report on Menu Development, Planning, and Design

This assignment provides a detailed analysis of menu development, planning, and design, specifically focusing on Bocabar Bristol. It explores crucial aspects such as menu costing and pricing constraints, taking into account consumer perceptions, competitor pricing, external environmental changes, and business objectives. The report includes a creation of accurate menu with detailed breakdown of food costs, sales, and contribution margins for various menu items. Furthermore, the assignment outlines a detailed menu development plan, emphasizing the importance of a logical layout and compliance with legislative requirements. The conclusion highlights that effective costing and pricing are essential for successful menu planning and development, requiring consideration of elements like consumer perception and company positioning. This document also references academic works related to menu design and restaurant management.

MENU DEVELOPMENT,
PLANNING AND
DESIGN

Table of Contents
• INTRODUCTION
• Menu costing and pricing constraints
• Creation of accurate menu
• Detailed menu development plan
• CONCLUSION
• References

INTRODUCTION
• Stetting prices for menu is an important part of creating a
successfully food and beverage company because it influences
consumer decision and has direct relation with profitability of
the company. This presentation looks at the primary
considerations for pricing and costing menu at the Bocabar
Bristol.

Menu costing and pricing
constraints
• Consumer perceptions of price and
value: This is an important factor which
needs to be taken into consideration
while costing and pricing menu at
Bocabar Bristol because it helps deliver
good value to the consumers while also
attaining profits.

Menu costing and pricing
constraints
• Prices of the competitors: Bocabar
Bristol needs to determine the prices
offered by competing food and
beverage establishments in the area so
that the menu costing and pricing is
comparatively more affordable than
rival organizations.

Menu costing and pricing
constraints
• External environment changes:
The changing external environment
such as changes in market trends
and seasonal changes also need to
be taken into considerations during
menu costing and pricing at
Bocabar Bristol.

Menu costing and pricing
constraints
• External environment changes:
The respective company need to
adjust pricing and costing of menu
according to seasonal changes so
that the company remains in
profits even with increase in cost
of coking ingredients.

Menu costing and pricing
constraints
• Business Objectives: The
costing and pricing of menu
at Bocabar Bristol needs to
be created which support
attainment of business
objectives.

Menu costing and pricing
constraints
• Business Objectives: The
menu pricing and costing
menu of the respective food
and beverage company
should be completed
considering the business
objectives.

Menu costing and pricing
constraints
• Positioning: The
positioning of a company is
the place where the products
or services of the company
stands in relation to similar
offers in the marketplace.

Menu costing and pricing
constraints
• Positioning: This
positioning affects
the pricing and
costing of menu at
Bocabar Bristol.

Creation of accurate menu
A B C D E F G H I J
Menu Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portio
n
C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Salmon and
Avocado
Sandwich 12 £10.95 £2.75
25.00
% £8.20 £131.40 £33.00 £98.40
24.00
%

Creation of accurate menu
A B C D E F G H I J
Menu
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portio
n C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Tuna
Sandwich 8 £11.95 £4.25
36.00
% £7.70 £95.60 £34.00 £61.60
15.00
%
Smoked
Trout
Salad 10 £6.95 £3.75
31.00
% £8.20 £69.5 £21.5 £48
20.00
%

Creation of accurate menu
A B C D E F G H I J
Menu
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portio
n C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Sesame
Carrot
Soup 5 £10.95 £3.50
32.00
% £7.45 £54.75 £17.5 £37.25 9.00%
Fish and
Chips 4 £14.95 £5.25
35.00
% £9.70 £59.80 £21.00 £38.80 9.00%

Creation of accurate menu
A B C D E F G H I J
Menu
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portio
n
C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Veg.
Meatloaf 6 £12.95 £4.00
31.00
% £8.95 £77.70 £24.00 £53.70
13.00
%

Creation of accurate menu
A B C D E F G H I J
Menu
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portio
n
C.M.
[1]
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Black
Bean
Burger 5
£15.9
5 £7.25
45.00
% £8.70 £79.75 36.25 £43.50
10.00
%
Totals 50 £568.5 £151
£337.7
5

Creation of accurate menu
A B C D E F G H I J
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portio
n C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Mulled
Cranberry
Cider 31 £6.75 £1.93
28.59
% £4.82 £59.83 £209.25
£149.4
2 4.63%

Creation of accurate menu
A B C D E F G H I J
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portio
n
C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
London
Fog Latte 211 £6.75 £1.72
25.48
% £5.03 £362.92
£1,424.2
5
£1,061.
33
31.54
%

Creation of accurate menu
A B C D E F G H I J
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portio
n C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Espresso 71 £6.95 £1.53
22.01
% £5.43 £108.63 £493.45 £384.82
10.61
%
Hot
Chocolate 19 £7.50 £2.23
29.73
% £5.27 £42.37 £142.50 £100.13 2.84%

Creation of accurate menu
A B C D E F G H I J
Item
Total
Sold
Menu
Price
Portio
n
Cost
Food
Cost
%
Portio
n
C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Thai Tea 78 £5.95 £1.55
26.05
% £4.40 £120.90 £464.10
£343.2
0
11.66
%
Vegan
white hot
chocolate 129 £6.45 £1.68
26.05
% £4.77 £216.72 £832.05
£615.3
3
19.28
%

Creation of accurate menu
A B C D E F G H I J
Item
Total
Sold
Menu
Price
Portio
n Cost
Food
Cost
%
Portio
n C.M.
Total
Food
Sales
Total
Food
Cost
Total
C.M.
C.M.
%
Iced
Matcha
Drink 130 £6.95 £1.76
25.32
% £5.19 £228.80 £903.50
£674.7
0
19.43
%
Total 669
ACM
= £4.98
£1,140.7
0
£4,469.1
0
£3,328.
93
100.00
%

Detailed menu development
plan
• The detailed plan of developing a
menu involves creation of a logical
plan and an easy to read layout.
• In addition to this it is also important
to look at all the legislative
requirement related with creation of a
menu.

CONCLUSION
• From the above presentation it is determined that costing and
pricing are an essential part of menu planning and development.
In addition to this the process of menu planning and costing
needs to consider various elements such as consumer perception
and company position. Creation of a detailed menu involves
steps such as understanding and complying with legislative
requirements related to correct labelling.

References
• Oliveira, R. N., Rocha, R. V. and Goya, D.H., 2021. Planning
the Design and Execution of Student Performance Assessment
in Serious Games. Journal on Interactive Systems, 12(1).
pp.172-190.
• Rady and et. al., 2021. Food Waste in Hotel Restaurants:
Causes, Reducing Practices and Barriers. Minia Journal of
Tourism and Hospitality Research MJTHR, 12(1). pp.135-155.
• .

References
• Szeremeta Spak, M. D. and CARLOS COLMENERO, J. O. Ã.
O., 2021. University restaurants menu planning using
mathematical modelling. Journal of Food & Nutrition
Research, 60(1).
• Weriza and at. al., 2021. RESTAURANT MENU DESIGN
MUARO NEW SAND JAMAK. Dinasti International Journal
of Digital Business Management, 2(6). pp.1095-1101
• Sturm and et. al., 2018. Examining Consumer Responses to
Calorie Information on Restaurant Menus in a Discrete Choice
Experiment. RAND