Menu Development, Planning, Design Project with Customer Focus

This project provides an example of menu development, planning, and design. It includes sample menus with prices, catering to different customer target markets and budgets. The assignment details various menu items with their prices, plate costs, contribution margins, and sales data, providing a comprehensive analysis of menu costing and profitability. It also explores key considerations for menu pricing, such as competitor pricing, labor costs, ingredient prices, customer satisfaction, and equipment costs. The project references relevant books and journals to support the concepts discussed. Overall, the assignment offers a practical guide to menu development, emphasizing the importance of strategic planning and cost management in the food service industry.

Menu Development, Planning and
Design

Example menus with set budgets and meet different
customer target markets
MENU
Starters
 Paneer Tikka
 Thai Sweet Corn Cutlets
 Momos
 Mexican Bread Rolls
Bread and Salad
 Brown Bread
 Cheese Garlic Bread
 Landbort Bread
 Spinach and Mango Salad
 Cucumber Sunomono
 Beetroot, Orange and Apple Salad
Main Course
 Butter Naan
 Plain Chappati
 Paneer Butter Masala
 Cauliflower Bolognese
 Sourdough Galette with Delicata
Squash
 Mushroom
Pizza
 Margherita Pizza
 Neapolitan Pizza
 Cheese Burst Pizza
 Mexican Green Wave Pizza
 Peppy Paneer Pizza
 Veggie Paradise
Drinks
 Arnold Palmer
PRICE (£)
5
6
7
12
5
8
9
10
9
7
6
2.2
4.5
5.7
8
9
12
10
5
7
8
6
4

CONT..
MENU
ITEM Menu Price Plate Cost %
Contributio
n Margin
Quantity
Sold Net Income Total Cost
Horsehill
Salad w/
Chix 15 4.45 29.67% 10.55 9 135 40.05
Horsehill
Salad 10 3.85 38.50% 6.15 12 120 46.2
SouthWester
n Salad 12 4.09 34.08% 7.91 42 504 171.78
Cobb Salad 12 3.05 25.42% 8.95 34 408 103.7
Caesar Salad 10 1.67 16.70% 8.33 8 80 13.36
Caesar Salad
with Chicken 12 2.46 20.50% 9.54 9 108 22.14
Caesar Salad
with Shrimp 12 4.89 40.75% 7.11 5 60 24.45
Cheese
Quesadilla 10 3.45 34.50% 6.55 15 150 51.75
Quesadilla
with Chicken 12 4.65 38.75% 7.35 18 216 83.7
Quesadilla
with Shrimp 12 4.95 41.25% 7.05 9 108 44.55
Reuben
Sandwich 10 2.95 29.50% 7.05 22 220 64.9
Burger 11 3.59 32.64% 7.41 24 264 86.16
Burger -
Cheese 12 4.05 33.75% 7.95 22 264 89.1
Burger -
Bacon 12 3.25 27.08% 8.75 10 120 32.5
Burger -
Cheese &
Bacon 12 4.39 36.58% 7.61 15 180 65.85
Turkado 9 3.81 42.33% 5.19 49 441 186.69
Lasagna 12 4.17 34.75% 7.83 24 288 100.08
Fish n Chips 10 4.32 43.20% 5.68 50 500 216

CONT..
Food Cost percentage Total Food Cost / Total Sales 34.64%
Total Contribution Margin Total Sales - Total Food Cost 2723.04
Average Contribution
Margin/Customer
Contribution margin / Quantity
Sold 7.22
Contribution margin/ menu item
Total Sales-Total Food
Cost/Quantity Sold 7.22

Key consideration for costing and pricing of menu
The considerations are -
Price of Competitors
Labour Cost

CONT..
Price of Ingredients
Customer Satisfaction
Equipment's

REFERENCES
Books and journals
Chellappa, R.K. and et.al., 2018. Cost drivers of versioning: Pricing and product line strategies for
information goods. Management Science. 64(5).pp.2164-2180.
Jetter, K.M. and et.al., 2019. Yes we can: eating healthy on a limited budget. Journal of nutrition
education and behavior. 51(3).pp.268-276.
Schoenle, R., 2017. International menu costs and price dynamics. Review of international economics.
25(3).pp.578-606.