Consultancy Report: Food and Beverage Operations Management Menu

This report, prepared for Cornupia Corporation's new restaurant, FOOD FASCINATION, offers a comprehensive analysis of food and beverage operations management, focusing on menu design and planning. It addresses key aspects such as menu consultancy, cost considerations, and sustainable menu planning. The report details the design of the menu, including beverages, appetizers, and entrees, and analyzes cost factors like unit costs, food cost percentages, and pricing strategies. It emphasizes the importance of financial resources, quality, and competition in menu planning. Furthermore, the report explores sustainable menu practices, highlighting portion control, protein options, and the use of certified organic foods to minimize waste and promote environmentally friendly practices. The conclusion underscores the impact of the menu on sales and customer satisfaction, emphasizing the need for careful consideration of various factors to create a successful and sustainable food and beverage operation.

FOOD AND BEVERAGE
OPERATIONS
MANAGEMENT

Table of Contents
INTRODUCTION.......................................................................................................................................3
MAIN BODY..............................................................................................................................................3
Consultancy report of menu.....................................................................................................................3
Cost consideration in planning menu.......................................................................................................4
Consideration for sustainable menu planning..........................................................................................4
CONCLUSION...........................................................................................................................................5
REFERENCES............................................................................................................................................6

INTRODUCTION
Kelly Waldron is appointed by Cornupia Corporation for designing attractive menu for
new restaurant which is FOOD FASCINATION. Kelly is basically independent consultant in
designing artistry menu for appealing to the restaurant patrons. FOOD FACINATIOnN is
primarily the full-service English restaurant. The entrees in menu will mainly consist of the meat
groups, seafood, appetizers, salads, desserts etc. The major theme of restaurant is food artwork
and Kelly has various things in her mind for creating an artistry menu. The main aim of this
report is to assist Kelly in identifying various aspects and factors for planning and designing the
menu.
This report provides an overview of consultancy report of menu, cost consideration in
planning menu and consideration for sustainable menu planning.
MAIN BODY
Consultancy report of menu
There are various menus which this restaurant provides like beverages seafood, appetizers, meat
products etc. The menu has been prepared by considering the dietary requirements as well as
needs of the customers. The main strength of this restaurant are the beverages where restaurant
provides a wide range of alcoholic and non-alcoholic drinks. There is a specialty menu for all the
alcoholic beverages. The unit cost which will be incurred in preparing the beverages for example
red wine will be around 0.08. The total cost for all the beverages alcoholic and non-alcoholic
would be around 0.49. Considering this cost, the price of the beverages menu will be around 1.99
(Barrows and Robinson, 2018). Calculating in the percentage, the food cost would be around
24.37%. Besides this, the design of the beverage specialty menu will be highly attractive. The
cover of it will be made up of soft material in order to provide ease to customer to hold it. Along
with this, menu will have two panel. The two panels will relate to alcoholic and non-alcoholic
beverages. One separate panel will be there in menu which will contain all the appetizers. The
total cost of all the appetizers will be around 3.78 thus in view of this, the price of the appetizers
will be around 10.95 in order to cover up the cost. Remaining and further cost will be of the

suppliers for ordering raw material. This will also affect the overall pricing of beverages menu
and will be taken into consideration.
Cost consideration in planning menu
There are various factors as well as aspects which Kelly needs to consider while planning
the menu for the restaurant.
Financial resources
This is one of the major aspect which Kelly needs to consider while planning its menus.
The availability of the financial resources would become a deciding factor for fixing prices for
its various menu items. If Kelly has appropriate financial resources available and have proper
budget for purchasing groceries and other items then Kelly can set high price for its food items
on menu. While if restaurant does not have enough resources then the prices of the food items
can be set low (Weber, 2019).
Quality
Quality is considered as the most important factor while fixing prices for the menu items.
Quality is not only related with the food but also the various intangible factors like ambience of
restaurant, incorporation of advanced technology etc. If the restaurant provides high quality food
and have a great ambience followed by use of advanced technology for ease of customers to
order food then Kelly can fix the price of its menu items high (Maier, 2016).
Competition
This is the another factor which comes under cost consideration while planning the menu.
It is highly essential for Kelly to analyze the prices charged by their competitors in order to set
prices for their own menu items. Evaluating the cost of competitors will help restaurant to take
proper decisions.
Consideration for sustainable menu planning
Sustainable menu mainly reflects decisions which are being made by organizations
regarding selection of the food and beverages.
Portion control

This is one of the major aspect which Kelly needs to consider while planning the
sustainable menu. Keeping the appropriate portion size will help the restaurant to reduce wastage
of food. For example- restaurant should serve small portions of the high quality in order to
appeal the needs of customers. Instead of serving the high amount and portion, Kelly should
focus on providing small portion through using smaller plates (Bujisic and et.al.,2018).
Protein options
The restaurant should mainly focus on providing wider protein options and should
replace lamb as well as meat products with some protein based products. The meat products
mainly results in emission of the greenhouse gases thus Kelly should mainly focus on replacing
lamb with the lower-cost poultry (Weber and Saunders-Hogberg, 2018).
Certified organic foods
The restaurant should mainly focus on providing organically raised livestock. These
organic foods generally consist of fewer pesticides and are often appear fresh while serving. The
organically raised livestock are usually not provided any of the antibiotics and growth hormones
which basically preserve its freshness. Thus restaurant serving any of the item say seafood and
poultry items should have the raw material for making them from the certified agencies. This
will help the restaurant to plan for the sustainable menu (Barrows and Robinson, 2018).
CONCLUSION
It has been summarized that while planning and designing the menu, there are various
factors which are being considered. Menu is considered as the sole item which has a great impact
on the overall sale and customer base. Menu is the chief marketing tool which poses both
positive and negative impression on customer. There are various cost considerations which are
taken into account while designing menu like quality, competitors price. Besides this, there are
various factors which restaurant needs to consider while planning for sustainable menu like
portion size, organic food etc.

REFERENCES
Books & Journals
Barrows, C. and Robinson, M., 2018. Food and Beverage.
Bujisic, M and et.al.,2018. BEVQUAL: a tool for measuring performance quality in beverage
operations. Journal of Foodservice Business Research.21(5). pp.570-589.
Maier, T.A., 2016. Convention hotel food and beverage operating efficiency profile. Journal of
Foodservice Business Research.19(5). pp.514-524.
Weber, C., 2019. Operational Efficiency in the Food and Beverage Industry Through Sustainable
Water Consumption.
Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of Cleaner Production.195.
pp.963-977.