Menu Design and Engineering Report: Financial Analysis for Rose Jana

This report analyzes the menu design and engineering for the Rose Jana Restaurant, focusing on financial strategies, menu concept feedback, and external considerations. It delves into the financial strategy aimed at increasing profits while maintaining quality, including recipe costing and pricing strategies. The report examines feedback from mystery shoppers, offering suggestions for menu design and concept improvements. External factors such as rising protein costs, labor market challenges, mission statement adjustments, and competitor strategies are also discussed, providing a comprehensive overview of the restaurant's operational and market challenges. The report includes a detailed menu analysis, recipe costing documents, and strategies for business development.

MENU DESIGN AND
ENGINEERING

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
INTERNAL CONSIDERATIONS..................................................................................................3
1. Financial strategy.....................................................................................................................3
2. feedback regarding to the menu design and concept..............................................................5
EXTERNAL CONSIDERATIONS.................................................................................................6
1. Discuss about the problem when price of protein increase 25% increase in 30 days, describe
the implications of decision.........................................................................................................6
2. The labour market has proven to be inconsistent and difficult to retain highly skilled labour.
How it will be affecting on the quality standards........................................................................7
3. How would change the mission statement of organization in markets...................................7
4. Strategies to compete with the competitors of the new business...........................................8
CONCUSION..................................................................................................................................9
REFERENCES..............................................................................................................................10
APPENDICES...............................................................................................................................11
Element 1: Updated menu.........................................................................................................11
Element 2: Recipe costing documents.......................................................................................11

INTRODUCTION
Menu design is one of the most important keys for a restaurant. Menu design should be
done in such a manner that it helps in expressing restaurant’s focus on operations, promote
profitability, express that products in an excellent manner and also helps in keeping the brand
fresh in customer’s mind. It is extremely important for a restaurant to focus upon design of their
menu in order to ensure success of their restaurant as it helps in establishing image of the
restaurant in front of their customers. this assignment will lay emphasis upon financial strategy
of the restaurant, analysis of feedback regarding menu concept and design, implication of
retaining menu items, ways in which employee turnover impact overall quality standards and
ways in which direct competition impact the restaurant.
INTERNAL CONSIDERATIONS
1. Financial strategy
The Financial strategy that the Rose Jana restaurant purports for itself is more concentrated
on the increase in the profits without compromising on the quality and variety of dishes and
recipes that the menu incorporates. The management of the Rose Jana restaurant has decided to
implement the costing of the items in such a manner that the sales targets are achieved beyond
the breakeven point in the restaurant (Fernandez, Pérez and Castro, 2017). The management this
time has focused on the preparation of the menu in such a manner that the costing of the recipes
is properly balanced against the different pricing strategies that have been developed. The cost
have been minimised by procuring the resources at a local level and incorporating sustainability
aspect in the recipe manufacturing and production. Then the pricing that has been done addresses
the equitable and just pricing where the customers ad visitors of the restaurant will be given
something of value against h prices that are being charge despite the basic motive of increasing
profitability, prices have not been placed at an unreasonable level in the restaurant. This will help
in maintaining the level of customers that are attracted to the company. In the updated costing
plan that has been prepared for the Rose Jana restaurant, the restaurant aims to attract the
maximum of their customers from two major dishes (Lee, Lee and Moon, 2016). There is an
appropriate mix of popular and some less popular dishes so that the customers can be kept
attracted towards the different dishes of the restaurant. The menu mix and the appropriate cost
statements can be prepared in a following manner for the company:
STUDE Ave
3

NT
ACTIVI
TY
rage
Mo
nthl
y
Sale
s
A B C D E F G H I J K L M N
Men
u
Item
No.
Men
u Item
Numb
er of
Items
Sold
Menu
Mix %
(MM
%)
Item
Foo
d
Cost
Item
Sellin
g
Price
Item
Food
Cost
%
Item
Contri
bution
Margi
n
Total
Items
Menu
Cost
Total
Items
Menu
Reve
nue
Tot
al
Me
nu
Co
ntri
buti
on
Ma
rgi
n
Menu
Mix %
Categ
ory
Con
tribu
tion
Mar
gin
Cat
egor
y
Men
u
Item
Cla
ss
1 Reci
pe
One
765 22.23
%
$9.0
0
$25.0
0
9.89
%
$16.0
0
$6,885.
00
$19,1
25.00
$1
2,2
40.
00
Popul
ar
Pro
fitab
le
HL
(Plo
w
hors
es
or
Silv
er)
2 Reci
pe
two
298 8.66% $30.
10
$63.5
0
33.08
%
$33.4
0
$8,969.
80
$18,9
23.00
$9,
95
3.2
0
Unpo
pular
Pro
fitab
le
LH
(Puz
zles
or
Bro
nze)
3 Reci
pe
thre
e
453 13.16
%
$10.
00
$22.0
0
10.99
%
$12.0
0
$4,530.
00
$9,96
6.00
$5,
43
6.0
0
Popul
ar
Pro
fitab
le
HH
(Sta
rs
or
Gol
d)
4 Reci
pe
four
1,236 35.91
%
$15.
70
$40.0
0
17.25
%
$24.3
0
$19,405
.20
$49,4
40.00
$3
0,0
34.
80
Popul
ar
Pro
fitab
le
HH
(Sta
rs
or
Gol
d)
5 Reci
pe
five
325 9.44% $12.
00
$28.0
0
13.19
%
$16.0
0
$3,900.
00
$9,10
0.00
$5,
20
0.0
0
Unpo
pular
Unp
rofit
able
LL
( Do
gs
or
DQ)
4

6 Reci
pe
six
365 10.60
%
$14.
20
$27.8
0
15.60
%
$13.6
0
$5,183.
00
$10,1
47.00
$4,
96
4.0
0
Unpo
pular
Unp
rofit
able
LL
( Do
gs
or
DQ)
X TOT
ALS
3,443 $91.
00
R S T U V W
O Pop
ulari
ty
Inde
x
16.67
%
P Aver
age
Con
trib
utio
n
Mar
gin
$19.2
2
Q Tota
l
Foo
d
Cost
$91.0
0
The menu pricing statements above helps in ascertaining that the restaurant can increase their
revenue generation and ultimately gain profits as well if the above plan is implemented exactly
in the manner that has been ascertained.
2. feedback regarding to the menu design and concept
As per the report from the mystery shoppers report they have provided some feedback
which are related to the idea of new Rosé Jana restaurant. Some the feedback are for the
improvement in the design of the menu and some of the feedback were positive for the new
business idea and the concept of the idea (Filimonau and et.al., 2017). The negative comments
from the Mystery shoppers can help for the improvement in the concept and the menu both.
The first feedback was about the concept of the Rosé Jana restaurant because they find
that it unique and their is proper plaining to get the better response from, the location because it
is an tourism place and obviously people will come to visit this new Rosé Jana restaurant but
the negative comment about this concept is that the owner will open this restaurant for five
5

days in the week which can be good idea but not in the starting of new business because every
business take time to establish in the new place, so they should open for the at least 6 days in
week so they can see the response from the tourist and local people or the other ideas can
work here about the sifts for the night and day both can be beneficial for this concept, they
shroud also increase the space as well (Filimonau and et.al ., 2017).
The another feedback is about menu design of the Rosé Jana restaurant which can be
improve better and there is no specific information given in the menu design. We can also
add some like the name of the food and type of food we will service in the Ros é Jana
restaurant, so we can explain it more better and design of the menu will look more better and
informative. As per the feedback comment it can be improved more can make the better design
for the menu and there is no mention of the which type of menu Rosé Jana restaurant will; use
and how they will put the prices because there is to much competition in the place where they
are opening their business and this is an tourism place so the prices for their dishes will be
more expensive. This all this has to be explained people to make the better design for the
Rosé Jana restaurant and their success in the business.
EXTERNAL CONSIDERATIONS
1. Discuss about the problem when price of protein increase 25% increase in 30 days, describe
the implications of decision.
The problem with the pricing which increasing 25% within 30 days. Therefore, it is mainly
focused on the food percentage and selling price from which to derive overall percentage. In
some situation, the percentage of food is based on the past experience of restaurant manager.
They always supposed to aware about the industry (Silva, Cotovio and Fernandes, 2019).
According to case study, it is simply consider the set of food percentage and never work out a
more appropriate manner. Similarly, selling the price of product which often guessing what
market will bear (Navarro, Yepes and Martí, 2019).. Unfortunately, there are none of method
which take place into account the unique affecting the Apollo restaurant.
An accurate way of targeting the food protein percentage and price which can easily
estimate total sales, Hoped for profits and labour price. It can be categorised into different
manner (Navarro, Yepes and Martí, 2019).. Furthermore, it allows to divide food price and help
for calculating sales to produce food cost percentage.
6

As balancing the menu which determine how often each product on menu is sold. It will
be used the statistical analysis and used with cost percentage, sales value and menu price which
make generalization about the relative value of item.
As per analysis, it is important for Apollo restaurant to make decision but before
monitoring of dietary pattern within nations. In order to understand the long-term changes in the
individual’s dietary intake. It is mainly concerned about the trends in food, nutrients and eating
pattern among large number of subpopulation (Baiomy, Jones and Goode, 2019). Then the
pricing that has been done addresses the equitable and just pricing where the customers seen the
restaurant will be given something of value against prices that are being charge despite the basic
motive of increasing profitability, prices have not been placed at an unreasonable level in the
restaurant.
2. The labour market has proven to be inconsistent and difficult to retain highly skilled labour.
How it will be affecting on the quality standards.
Developing as well as sustaining skilled technical staff member which is highly priority goal
for restaurant. In order to make an effective policies and procedures that can easily handle the
business development (Navarro, Yepes and Martí, 2019).. The participate of workforce is an
essential for increasing the business performance and efficiency.
According to case study, the labour market has declined due to unskilled person, therefore, it
is to be consider as issue of problem in the Apollo restaurant. Furthermore, the inconsistency and
difficult to retain highly skilled labour (Navarro, Yepes and Martí, 2019). In this way, it directly
affects on the quality of product as well as service. The individuals have not appropriate skill or
knowledge to handle the complex situation in proper manner. In this way, it will decrease the
profit rate of restaurant in global marketplace.
3. How would change the mission statement of organization in markets.
Nowadays, the market is proving to be very competitive in order to change the trends,
demand and preference of potential consumers. On behalf of current scenario, it will change the
statement of organization where mainly focused on the preference of client (Navarro, Yepes and
Martí, 2019).. A mission statement is based on the term that represent overall goal for identifying
its operation. Its primary role to identify the demand of potential client.
7

Furthermore, it also providing the better quality of product and service. it will require to
maintain the quality of standards, parameter that plays important role to attract large number of
client towards services.
4. Strategies to compete with the competitors of the new business
A the competitors of the Rosé Jana restaurant are started offering cheap prices for their
food which is putting the pressure on this new business (Gao, Tang, Wang and Yin.,
2018). There are some strategies which can helps the Rosé Jana restaurant to overcome
from this situations, and they can stay in the compaction and continuously earn the profit
in their business. Here are some strategies to which can help Rosé Jana restaurant to
compete with their competitors in this situation where they have decrease the prices.
Relationship with supplier
This can be the best strategy which can be applied by the new restaurant business to
compete with their competitors. They will need to make the good relationship with their
suppliers so they can get some discount on the vegetables and other things which they but
from the supplier for their Rosé Jana restaurant. Good relationship with their supplier add
some value, and they can provide the food dishes to their customers in less prices, and they
can change the prices in their menu as well.
Taste of food
This one of the top factors which can be competitive advantage for the Rosé Jana
restaurant, and they take compete with the price down strategy of their competitors (Sun,
and Lee., 2019). Taste and the quality of the food always attract the customers and people
are willing to pay the high prices if the food have good quality and the good taste so they
have to focus on their quality of the dishes in the restaurant and the other thing is the
hygiene in their business . They have to look for the clearly and better cleaning of the
restaurant to attract people. Look and cleaning also matter to provide the competitive
advantages to the Rosé Jana restaurant, and they can start in the competition.
Offer or discount
This on e of the best strategy which is used by the many restaurants to attract new
customers, and they can gain the competitive advantages. Rosé Jana restaurant can also
use this strategy to achieve their goals and objectives na take the competitive advantages. B
they have to provide the discount which can add some value for the customers, and they get
8

attracted by the offers provided by the Rosé Jana restaurant. Some challenges can also be
good strategy in which they can provide the unlimited food or the time limed for the food
etc. this will help them, to gain the competitive advantages and company can overcome
from the pressure from the competitors and Rosé Jana restaurant can show there presence
in the market (Ye, and Murthy., 2016).
Decreasing prices
The last strategy is that the Rosé Jana restaurant business can also stay in the composition
by doing the same thing as the other competitors in which they can also decrease the prices
in their menu, so they can be staid in the competition an compete with their competitors.
CONCUSION
As per the report has been explain the informational of design and how this can help to
, make the new business successful. It has been cover the explanation of the investment and the
partnership in the Rosé Jana restaurant business and analyse the feedback from the Mystery
shoppers. In the external consideration report has been labour market and labour turnover
problem for the new business and also discuss the improvement in the companies vision ad
their mission for their new concepts. In the end of this report has discuss about the composition
and their pricing strategy.
9

REFERENCES
Books and Journals
Fernandez, J.L., Pérez, C.B. and Castro, L.A., 2017. Financial Model for Pricing Decisions
Support in SMEs of the Restaurant Sector in Mexico. In Proceedings of the
International Conference on e-Learning, e-Business, Enterprise Information Systems,
and e-Government (EEE) (pp. 43-48). The Steering Committee of The World Congress
in Computer Science, Computer Engineering and Applied Computing (WorldComp).
Lee, S.M., Lee, W.S. and Moon, J., 2016. Moderating role of restaurant type between strategy
and financial performance. 관관관관관관. 28(9), pp.501-517.
Silva, T.P., Cotovio, J.P.and Fernandes, T.G., 2019. Design principles for pluripotent stem cell-
derived organoid engineering. Stem cells international. 2019.
Baiomy, A.E., Jones, E. and Goode, M.M., 2019. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism
and Hospitality Research. 19(2). pp.213-224.
Navarro, I.J., Yepes, V. and Martí, J.V., 2019. A Review of Multicriteria Assessment Techniques
Applied to Sustainable Infrastructure Design. Advances in Civil Engineering, 2019.
Filimonau, V. and et.al., 2017. Restaurant menu re-design as a facilitator of more responsible
consumer choice: An exploratory and preliminary study. Journal of Hospitality and
Tourism Management.33. pp.73-81.
Filimonau, V. and et.al ., 2017. Restaurant menu re-design as a facilitator of more responsible
consumer choice: An exploratory and preliminary study. Journal of Hospitality and
Tourism Management.33. pp.73-81.
Gao, S., Tang, O., Wang, H. and Yin, P., 2018. Identifying competitors through comparative
relation mining of online reviews in the restaurant industry. International Journal of
Hospitality Management.71. pp.19-32.
Sun, K. A. and Lee, S., 2019. Competitive advantages of franchising firms and the moderating
role of organizational characteristics: Evidence from the restaurant
industry. International Journal of Hospitality Management.77. pp.281-289.
Ye, Z. S. and Murthy, D. P., 2016. Warranty menu design for a two-dimensional
warranty. Reliability Engineering & System Safety.155. pp.21-29.
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APPENDICES
Element 1: Updated menu
Element 2: Recipe costing documents
11