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
%