Menu Development, Planning, Design, and Profitability Analysis

This report provides a comprehensive overview of menu development and planning within the hospitality sector, emphasizing the importance of aligning menu design with customer preferences and business objectives. It delves into various menu types, principles of menu design, and the significance of understanding consumer requirements, market trends, and business needs. The report also highlights key considerations for costing and pricing menus, utilizing the menu engineering matrix to enhance profitability. A detailed cost analysis is presented, showcasing how to accurately price menus to meet diverse customer needs. Furthermore, the report includes a sample menu designed for Delrio's restaurant, incorporating customer-centric dishes and pricing strategies. The effectiveness of the menu is evaluated through benchmarking and customer feedback, underscoring the need for continuous improvement and adaptation to market dynamics. The report concludes that effective menu planning requires specialized skills and a commitment to creating a positive customer experience while maximizing profitability.

Menu Development, Planning
and design

Table contents
 INTRODUCTION
 TASK 1
 TASK 2
 TASK 3
 CONCLUSION
 REFERENCES

NTRODUCTION
Menu development and planning is one of the important aspect of any specific hospitality
organisation because the success and failure of the organisation are depending upon the
diversified product range and menu. It is very important for the management of the
organisation that they develop effective and attractive menu for their organisation so that
more and more customers are attracted towards the company. The process of menu design
provides a description related to the development of some factors in the organisation such as
staff, faculty tools and procedures in the organisation.

Principles of menu planning and design
evaluation
Menu planning is related to those process under which the business organisation has decided
that what dished and food products are placed in the menu of the restaurant. There is mainly
the menu of the company are divided in three parts such as starters, main course and desserts.
The menu of the company should be based on the taste and preference of the customers. the
taste and preference of are vary from one place to another so it is the duty of the managers of
Dario’s restaurant that they analyse the taste and preference of the customers and then
develop the same.

Types of menu
 À La Carte:
 Do Jour Menu :
 Cycle Menu:
 Prix Five Menu:
 Beverage menu:
 Dessert menu:

Principles of menu designing and planning:
 Sort of variety:
 Resources:
 Seasonality:

Fulfilment of customer and business
requirements to maximise profits for a
range of different menus
It is one of the greatest feature of the successful restaurant that they face and greet their
visitors in attractive manner so that the culture of the restaurant can be remind in the mind of
those visitor. The effective planning and execution of different restaurant items can make the
possibility of profit margins more realistic. There are different types of methods and
techniques are present in the market which can helps the organisation to develop effective and
attractive menu in the organisation

Consumer requirement
The consumer of the company are the most valuable person for the organisation and al the
activities and strategies are developed by the management to focus on the consumers. Most
of the visitors of the hotel tells about the social responsibility of the management under which
they evaluate what process used by the restaurant to cook the food. Whether they are healthy
or not. It is one of the important requirement of the consumers that the hotel does not make
the fake advertisement of their product and services.

Trends
Trend of the market plays an important role to influence the will of the customers in the
market. All the customers of the market are followed the trend so that they becomes more
responsive and updated. It is very important for the restaurant that they analyse the trend of
the market and mould their product and services according to the trend. If the product and
services of the organisation are linked to the trend of the market then the large number of
customers are attracted towards the company

Business requirements
There are different types of requirements are presents in the organisation which is demand by
the business from the management. It is essential for the management of the organisation that
they analyse these requirements and fulfil them in effective manner so that the goals and
objectives of the business can be satisfied.
 Staff training :
 Recommendation :

Key considerations into account when costing
and pricing menus
The costing and pricing strategy of the business is one of the most important and valuable
aspect of the organisation because the number of factors are present in the organisation are
equally important towards the pricing and costing.
 Seasonal impact
 Business environment policy
 Positioning
 Profit

Menu engineering matrix
It is related to those tools of the restaurant organisation which is used by them to
design effective and attractive menu for the restaurant. Under this tool the management of the
organisation has used two disciplines such as arts and science. These factors of the tool helps
the organisation to develop effective positioning, pricing and help to maintain the profit
margins for the company. This tools played an important role in the development of
profitability for the organisation. The management of the Delrio restaurant has always try to
achieve competitiveness and profitability in the organisation. The managers of the restaurant
has effective approach towards the quality of the food and also for the development of
creative.

Produce accurately costed and priced
menus to meet a range of customer
requirements
The cost determination are the important of the business because it enables the organisation to
evaluate the actual profit margins of their company. This part of this report are based on the
ratio of cost determination of the business. This table includes effective differentiation of cost
which helps the users to analyse the profitability and growth in the organisation.

A B C D E F G H I J
Menu Item Total Sold Menu Price Portion Cost Food Cost % Portion C.M.[1] Total Food Sales Total Food Cost Total C.M. C.M.%
Pane e olive 15 5.25 1.26 24% 3.99 78.75 18.90 59.85 2%
Antipasto del
contadino 12 8.25 2.89 35% 5.36 99.00 34.65 64.35 2.00%
Bresaola al carpaccio 45 8.75 2.54 29% 6.21 393.75 114.19 279.56 11%
Margherita 16 8.75 2.89 33% 5.86 140.00 46.20 93.80 4%
Vegetariana 22 10.5 3.57 34% 6.93 231.00 78.54 152.46 6%
Tagliatelle carbonara 75 10.5 3.15 30% 7.35 787.50 236.25 551.25 21%
Lasagna tradizionale 32 11.75 4.70 40% 7.05 376.00 150.40 225.60 9%
Granchio fresco 18 16.25 7.15 44% 9.10 292.50 128.70 163.80 6%
Scampi e gamberoni
alla Catalana 17 19.5 4.29 22% 15.21 331.50 72.93 258.57 10%
Filetto di manzo 20 22.95 5.74 25% 17.21 459.00 114.75 344.25 13%
Costata di manzo 13 21.95 5.93 27% 16.02 285.35 77.04 208.31 8%
Al gorganzola 17 3.25 0.68 21% 2.57 55.25 11.60 43.65 2%
All’aglio 16 3.25 1.30 40% 1.95 52.00 20.80 31.20 1%
Insalata mista 19 3.95 1.38 35% 2.57 75.05 26.27 48.78 2%
Spinaci saltati 14 3.75 1.20 32% 2.55 52.50 16.80 35.70 1%
Riso 12 2.95 1.09 37% 1.86 35.40 13.10 22.30 1%
Totals 363 3744.55 1161.12 2583.43 100%

plan to develop a menu to maximise
profitability
The profitability of the business is a important part of the company because the
ultimate goal of the company is to maximise their profitability by the their efforts in the
market. It is essential for the management of the organisation that they analyse different
aspect of the market so that the possibility to get profit maximisations can be increased.

There are different types of menus are present in the market which can be used by the management
of the Delrio restaurant. It depends upon the management of the restaurant that which menu they
have developed for their customers. It should be attractive and creative so that it catch the focus of
different types of people towards the company.
 Prepare a menu idea
 Include list of ingredients
 Choice of Supply chain
 Setting cost of menu items
 Plating and presentation
 Kitchen test

Produce a menu which meets customer
requirements
Items Price
Starters and Appetisers
Pane e olive
(It is an Italian dish which up with the innovation with natural herbs and shrubs)
£ 5.25
Antipasto del contadino
(Italian meat dish along with the pickle of vegetable)
£ 8.25
Bresaola al carpaccio
(thin leak of italian beef)
£ 8.75
Pizza
Margherita
(Basil fresh )
£ 8.75
Vegetariana
(peppers mushrooms and onions )
£ 10.50
Pasta and rice dishes
Tagliatelle carbonara
(pancetta egg)
 £ 10.50
Lasagna tradizionale
(pasta and source of bolognese)
£ 11.75
Main course fish dishes
Granchio fresco
( crab dish) Main £ 16.25
Scampi e gamberoni alla Catalana
(Scampi and king prawns pan-seared with basil, chilli and Napoli sauce )
 Main Course £ 19.50
Char-grilled dishes
Filetto di manzo
(grilled tomato and mushroom )
£ 22.95
Costata di manzo
(12oz rib eye steak served with a garlic, parsley and sun-dried tomato butter)
£ 21.95
Home-made sauce
Al gorganzola
(Blue cheese, white wine and cream)
 £ 3.25
All’aglio
(Garlic, white wine, mushrooms and cream )
£ 3.25
Side orders
Insalata mista
(Mixed salad)
 £ 3.95
Spinaci saltati
(Sautéed spinach)
£ 3.75
Riso
(Steamed Arborio rice)
£ 2.95
Delrio's restaurant

Test and evaluate the menu produced
The menu which is designed above are for the restaurant of Delrio and it is produced and
designed on the basis of taste and preference of the customers. The planner of the menu has
analysed the need and desires of different stakeholders of the company such as customers and
internal employees.
 Benchmarking:
 Customer reviews and feedback:

CONCLUSION
It is conclude from this report that the process of menu planning and development
are not the simple task and will require special skills and experience to be completed. There
are different types of menus which are offered by organisations of the world are briefly
concluded in this report. It is very important for the management of hospitality organisation
that they develop effective goodwill in the market so that their profit margins can be
increased. One of the new and creative menu are developed by the management of Delrio
restaurant under which effective classification of dished are concluded (Frantzeskaki, and
McPhearson, 2022).

REFERENCES
 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.
 Frantzeskaki, N. and McPhearson, T., 2022. Mainstream nature-based
solutions for urban climate resilience. BioScience, 72(2), pp.113-115.
 Goh, K., 2020. Flows in formation: The global-urban networks of climate
change adaptation. Urban Studies, 57(11), pp.2222-2240.
 Kazak, J.K. and van Hoof, J., 2018. Decision support systems for a
sustainable management of the indoor and built environment. Indoor and
Built Environment, 27(10), pp.1303-1306.