Menu Development, Planning, and Design: Costing and Pricing Report

This report provides a comprehensive overview of menu development, planning, and design within a restaurant context. It includes example menus tailored to different customer target markets, alongside set budgets. The report delves into critical considerations for costing and pricing strategies, encompassing factors such as location, competitor pricing, ingredient costs, customer satisfaction, equipment costs, food quality, menu complexity, and inventory control. The report also provides examples of breakfast menus with varied options and price points. The content emphasizes how these elements influence the final menu design and pricing decisions, ensuring profitability and customer satisfaction. References from academic journals are included to support the information presented.

MENU DEVELOPMENT, PLANNING
AND DESIGN

TABLE OF CONTENTS
 Example menus with set budgets and meet different customer target markets
 Key consideration for costing and pricing of menu

Example menus with set budgets and meet
different customer target markets
MENU CARD
Breakfast(Served all days )
1. Set Breakfast 5.30
Egg, Sausage, 2 Bacon, Fried Slice
Beans or Tin tomatoes. Tea and coffee
2. Full Breakfast 5.90
2 Eggs, 2Bacon , 2 Sausage, Fried slices,
Beans, 2 slices and Tea and coffee
3.Kennington special 6.50
2 Eggs, 2Bacon , 2 Sausage, Fried slices,
Beans, 2 slices and Tea and coffee, Black pudding, Mushrooms
4. Veggie Brunch 5.95
Egg, Mushroom, 2 Special veggie sausage, tea and coffee\
On 2 Toast
2 Eggs on 2 toast 2.90
Double on double toast 2.90
2 poached eggs on 2 toast 3.35
Omelettes(All of this are being made of 5 free range eggs
and served with garnishing )
Cheese omelettes, Chips, salad garnished 4.90
Harn Omelettes. Chips, salad garnished 5.90
Mushroom Omelettes, Salad garnished, chips 5.95
Fish Time Special
Cod and Chips, peas 6.70
Scampi , Chips and peas 5.95
Fish cakes, Peas and chips 5.90
Fish Fingers, Chips, peas and beans 6.90

Key consideration for costing and
pricing of menu
 There are various consideration which need to be taken while designing the
menu. This is because it helps them in validation and knowing of actual cost
and setting of the prices which are being displayed on the menu card which
ensures with the decision making on the end of the customers It includes
factors such as
 Location – it plays a vital role in deciding what price and costing need to be
taken into consideration while running a business. It is not by the means
where the business charge price in regards with the cost involved in making
dishes and meals.
 For example if the business is being located in high end area or society
where the rent charge for conducting the business operation is quite a high,
then some portion or part of it needs to be involved in the cost and prices are
determined accordingly which helps the business to cover the cost which is
being in relation with the rent charged.

CONTD..
 Prices of the competitors- The factor which needs to be
taken in consideration while costing and pricing of
menu is taking in consideration what is being the
competitors prices. If its is relatively high then it may
result in loss of market hare in terms of customer base as
they will consider availing the services of the
competitors.

CONTD..
 Prices of the ingredients – This
determines with prices of raw material
and ingredients which needs to be
considered which determines with
total prices being associated with
making of the meal and dishes hence
determines with key consideration

CONTD..
 Customer satisfaction- It determines the price which is
being affordable for the customer and from where it
encounters with deriving of their high level of
satisfaction and which leads with taking into
consideration while pricing and costing the menu,
hence if not then may leads with loss of customer base
to competitors.

CONTD..
 Equipment's- It determines with tools and
equipment's required to conduct the
business operations, which can be purchase
and can be rented. To cover that it is being
required to involve in costing and pricing of
menu whereby the prices vary from dish to
dish.

CONTD..
 Consistent food and beverage quality- To maintain with
the high food and beverage quality, it is being required to
maintain with high standard in business operation, for this
it is being required to have location, skilled labour,
ambience , hygiene, ingredients, equipments and various
other which will serve as high quality of offering hence
will serve as one of the factor which will be taken in
consideration while costing and pricing of menu.

CONTD..
 Complexities of Menu – It implies with more the
complex will be the menu, as it displays more of the
information , more will be the efforts required to
provide detailed information as a result will
increases with the cost , hence increase with prices
of the dishes and meals.
 It is being also ascertained with inventory
control where by more and more inventory will
result in prices to go down as it implies that stock is
being getting accumulated which as a result implies
with non sale of offering of the outlet as a result
leads with decrease in the prices to get it clear and
have some earning revenues.