Detailed Report on Menu Development, Planning, Design for Pasco Cafe

This report focuses on menu development, planning, and design for Pasco Cafe, emphasizing the importance of menu creation in the hospitality industry. It covers key considerations for costing and pricing menus, including business environment policies, cost and revenue impacts, and seasonal influences. The report includes detailed analysis of menu items, including sales, costs, and profit margins, with specific data on sandwiches, lasagne, burgers, and various beverages such as coffee and tea. It concludes that hospitality organizations must consider various factors when pricing and costing a menu, performing calculations to create a menu that meets customer requirements and ensures profitability. The report is supported by references to academic research on menu design and career planning, highlighting the significance of strategic menu development in the hospitality sector.

Menu Development,
Planning and design
TASK 2

Introduction
Menu is termed to list of all the food and beverage commodities
along with prices that are offered to guests. It involves some
pictures that illustrates ways in which offered items looks like.
Creation, planning and designing a menu is considered as
important element which makes hospitality company successful.

Determining of key considerations that are
required to be taken in account at the time of
costing as well as pricing menus.
It is important for restaurant managers to shift their focus on various aspects
when they plans to cost and price a menu. In context to Pasco café, managers
must consider following at the time they cost addition to price menu such as
À la carte:
Business environment policies along with the impacts: All the legislations as
well as policies that are related to external business environment must be
considered by Pasco café administrators while preparing and costing menu

Continue...
Impacts of costs along with revenues:There are various costs and revenues
that are sources from different aspects. Some of the costs are staffing
costs, energy costs and revenue figures that are needed to be considered
by managers to plan costs and pricing the menu.
Seasonal impacts: It is important prospect that organisational managers
must focus on distinct seasons. It is because customers prefers to eat
different dishes in different seasons.

Row 1 Row 2 Row 3 Row 4
0
2
4
6
8
10
12
Column 1
Column 2
Column 3
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.
%
Veg
Sandwich
12 £10.95 £2.75 25.00% £8.20 £131.40 £33.00 £98.40 24.00
%
Grill
Sandwich
5 £10.95 £3.50 32.00% £7.45 £54.75 17.5 £37.25 9.00%
Double
Cheese
Sandwich
7 £11.95 £4.25 36.00% £7.70 £95.60 £34.00 £61.60 15.00
%
Veg. Lasagne 6 £12.95 £4.00 31.00% £8.95 £77.70 £24.00 £53.70 13.00
%
Burger 5 £14.95 £5.25 35.00% £9.70 £59.80 £21.00 £38.80 9.00%
Crisps 5 £15.95 £7.25 45.00% £8.70 £79.75 36.25 £43.50 10.00
%
Totals 40 £618.50 £203.25 £415.25
Producing costed and priced menus to meet a
range of customer requirements

Continue...
Item Total Sold Menu
Price
Portion
Cost
Food
Cost %
Portion
C.M.
Total
Food
Sales
Total
Food Cost
Total
C.M.
C.M.%
Cappuccino 78 £5.95 £1.55 26.05% £4.40 £120.90 £464.10 £343.20 11.66%
Espresso 211 £6.75 £1.72 25.48% £5.03 £362.92 £1,424.25 £1,061.
33
31.54%
Cold Coffee 130 £6.95 £1.76 25.32% £5.19 £228.80 £903.50 £674.70 19.43%
Tea 19 £7.50 £2.23 29.73% £5.27 £42.37 £142.50 £100.13 2.84%
Cafe Latte 31 £6.75 £1.93 28.59% £4.82 £59.83 £209.25 £149.42 4.63%
Cafe frappé 129 £6.45 £1.68 26.05% £4.77 £216.72 £832.05 £615.33 19.28%
Hot Chocolate 71 £6.95 £1.53 22.01% £5.43 £108.63 £493.45 £384.82 10.61%
Total 669 ACM = £4.98 £1,140.70 £4,469.10 £3,328.
93
100.00
%

Conclusion
As per the presentation it is concluded that hospitality organisations time to
time plan, design and develop menu as per pertaining situations. They have
to consider various factors such as business environmental policies, costs
and revenues, seasonal impacts and so on while pricing as well as costing a
menu. On the basis of various costs, entity performs distinct calculations to
device appropriate menu that meets essential requirements.

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.
 Kumar, G., 2019. A Career Planning Framework for
University Students: Design and Functionality Testing
Analysis. Journal of the Gujarat Research Society. 21(10s).
pp.320-335.

Thank You