Menu Development, Planning, Design, and Costing at Waterside Inn

This report provides an in-depth analysis of menu development and planning at The Waterside Inn, a hospitality business focused on delivering quality food and beverage services. The report explores key considerations in menu costing and pricing, including seasonal, direct, and indirect costs. It also utilizes the Menu Engineering Matrix to identify profitable and popular menu items, categorizing them as Stars, Puzzles, Plow Horses, and Dogs. The report further details costed and priced menus designed to meet a range of customer requirements, highlighting the importance of market influence and sales data in adjusting pricing strategies. Effective approaches to menu costing, such as pricing according to competition, demand analysis, and raw material costs, are also discussed. The conclusion emphasizes the significance of aligning customer and business requirements in menu development to maximize profitability.

Menu Development, Planning
and design

Table of Content
 Introduction
 Key considerations of costing and pricing menus
 Menu Engineering Matrix
 Costed & priced menus to meet range of customer requirements
 Approaches to menu costing and effective methods
 Conclusion
 References
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Introduction
The Hospitality industry is described as a broad and huge business sector engaged
in providing various services to customers in society. For instance, these services
includes accommodation, Food and beverage, Event planning, travel and tourism, etc. .
The business entity taken into consideration in carrying out this particular report
assessment is considered as The Waterside Inn. Furthermore, this report assessment
will be comprised of insightful knowledge of Menu development and planning. It will
be including customer requirement as well as various aspects which facilitates in
meeting customer requirement in order to increase profits of respective organisation. In
addition to that, it will determine various key considerations in menu-planning which
contributes in enhancing overall profitability of firm.

Key considerations of costing and pricing
menus
Costing and pricing menu is extremely important for the business to influence the
customer towards business operations. Therefore, at the time of creating the menu the
manager of respected businesses considered several majors to form the effective menu. In
relation to this below re the highlights of these factors;
•Seasonal cost
•Direct and indirect cost

Menu Engineering Matrix
A menu engineering matrix is the
process that used by the manager of
hospitality business in order to establish
the efficient menu. By, using the
mentioned matrix helps the organisation
to recognise the product that well suited
to the business.

Continue.,
 Star: The mentioned category
includes the product that performs
well in the operational market as
well as also have the high margin
of profit. In relation to the
respected business egg on toast
can conclude in the mentioned
category. It is one of the
demanded item in respected
restaurants.

Continue.,
 Puzzles: Puzzles are the items
that are difficult to sell but have
the high profit margin . In
relation to this manager of
mentioned firm deploys the
efforts to boost the sales.
Lasagne includes in the
mentioned category.

Continue.,
 Plow horses: In this
segment those products
are conclude that have
the major influence over
customers but rely on
low margin. Lasagne is
deployed under this
category.

Continue.,
Dogs: The mentioned category is the inclusion of those items that low on popularity and
profitability. These items are the major concern for the mentioned business. The
manager need to rethink for such product. Oysters conclude in the mentioned
category.

Costed & priced menus to meet range of
customer requirements
Costed and price menu plays the vital role through which manager offers their food and
beverages menu to their customers. All the prices that includes in the respected menus were
derived according to their influence over market. Through the appropriate plan the
manager of respected firm constantly review their sales. These data helps them in order to
change the pricing of the product according to the demand.

Continue
Menu Item Price Total sold Total food sales
Toast 4.4 14 £61.6
Veggie Toast 8 8 £64.00
Brownie 9 9 £81.00
pizza 10 5 £50.00
Scrambled eggs 15 3 £45.00
Lasagne 17 8 £136.00
Food & dishes menu

Continue…
Beverages Menu
Menu Items Price Total sales
Mocktails Large - 100p 35
Flavoured soda 90 p 264
Latte 65 p medium 87
Lemon iced tea 2.3 20
Mojito 5p small 79
limonana 88p large 129