Menu Development: Planning, Design, Costing for Restaurant Success

This presentation discusses crucial aspects of menu development, planning, and design in the context of the Colbeh restaurant. It emphasizes key considerations such as competitor analysis, profit margins, customer satisfaction, and legal factors like HACCP. Various approaches to menu costing and pricing are explored, including pricing by portion cost, raw food cost, competition, and demand analysis. The presentation recommends focusing on quality and considering all factors affecting pricing decisions. Ultimately, it concludes that a comprehensive understanding of these elements is vital for restaurants to effectively manage their menu pricing and ensure customer satisfaction while achieving profitability. The content is intended to help students understand the factors that influence menu strategy. Desklib is a platform that provides access to a wide range of study materials, including past papers and solved assignments.

Menu Development, Planning
and Design

Table of Content
• Introduction
• Key considerations
• Accurately costed and priced menus
• Approaches to menu costing and pricing
• Recommendations
• Conclusion
• References

Introduction
• This presentation will be discussing important considerations which should be
taken into account when the restaurant is costing and pricing menus.
• It will also include an accurate price and cost in the menu which is able to meet
customer requirements.
• In the context of Colbeh restaurant, all the consideration will be discuss in this
presentation which needs to be taken in the decision process.

Key Considerations
Competitors
• Competitors are found to be necessary to undertaken in the pricing and
costing of food dishes. It is very important for restaurant need to make sure
about the competition in the markets.
Profits
• Profits are the main motive of any restaurant and it is crucial to consider in
the pricing and costing decision of food dishes. Colbeh restaurant needs to
consider their profit margin when they are taking decision related to the
price of items.

Continue..
• Customers:
• In hospitality industry, every organisation has a main objective that they
need to satisfy their customers. The reason behind is a company cannot
achieve their goals and objectives without satisfaction of their customer.
Especially in the case of restaurants, it is found that each activity of them is
mainly focusing on increasing the satisfaction of customers.

Continue..
• Legal factors:
• In hospitality industry, there are many kinds of legal factors which need to
be consider by restaurants. Laws can be related to pricing strategies and
safety of customers and staff members, etc. which need to be followed by
restaurants. Then only they are able to serve food items to the customers. It
includes legislation related to the safety of customers such as HACCP.

Accurately costed and priced menus

Continue..

Continue..

Continue..

Continue..

Approaches to menu costing and pricing
• Pricing by Portion Cost
• Pricing By Raw Food Cost of Item
• Pricing By Competition
• Pricing By Demand Analysis