Restaurant Menu Development, Planning, and Design: Analysis Report

This report focuses on the development, planning, and design of restaurant menus. It delves into the crucial aspects of cost analysis, including setting prices to ensure profitability while meeting customer expectations. The report includes a detailed breakdown of menu costing, considering factors such as energy-efficient food production and sustainable practices. It also examines the importance of customer satisfaction and the inclusion of healthy, nutritious food options to meet current market trends. Furthermore, the report provides insights into setting prices that are affordable for customers while still meeting the financial goals of the restaurant. It also explores the factors influencing customer loyalty and the significance of menu quality and design.

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENT
• Introduction
• Menu costing analysis table
• Use of energy sustainable food
production
• Energy cost
• Profitability analysis
• Total cost statement of menu
• Cost to profit margin
• Justification and key consideration
while setting cost and menu
• Conclusion
• References

INTRODUCTION
• This report speaks about the menu development,
planning and design.
• It elaborates about the cost and price of the menu.
• It also states about budget and to reach at different
targeted customers.
• This report contains justification and key consideration
while setting cost and prices of the menu.

MENU COSTING ANALYSIS TABLE

USE OF ENERGY SUSTAINABLE FOOD
PRODUCTION

ENERGY COST

PROFITABILITY ANALYSIS

TOTAL COST STATEMENT OF MENU

COST TO PROFIT MARGIN

JUSTIFICATION AND KEY CONSIDERATION WHILE SETTING COST AND
MENU
• The very first consideration which is very important is the quality of food, restaurant
should plan such cost for the food, which do not harm the quality of the dish because
people prefer the best quality food.
• Another thing is customer satisfaction, as the restaurant and food industry is based on
providing bets services to the customer, so the menu must carry all the basic food item
which can be demanded by the customer or restaurant can satisfy their needs easily.
• As the market trend for the food has been changed, now the demands for healthy and
nutritious food has been increased so the restaurant must conclude organic and healthy
food in their menu.

CONCLUSION
• It is concluded that the entire report focuses on setting menu and
the cost of the different dishes offered by the restaurant.
• Besides this, what should be the cost of dishes and food which can
be affordable by the customer and also it meets the expectations of
the restaurant as well.
• Some example of menus have been proposed in this report which
shows how to set price which can meet the different requirement of
the customer and restaurant as well.

REFERENCES
• Aldaihani and et.al, 2018. Factors affecting customer loyalty in the restaurant service industry in
Kuwait City, Kuwait. Journal of International Business and Management. 1(2). pp.1-14.
• Ing and et.al, 2019. Customer loyalty in Sabah full service restaurant. Asia Pacific Journal of
Marketing and Logistics.
• McGreevy, M.P., 2018. Complexity as the telos of postmodern planning and design: Designing
better cities from the bottom-up. Planning Theory.17(3).pp.355-374.
• Pratminingsih and et.al, 2018. Increasing customer loyalty of ethnic restaurant through experiential
marketing and service quality. Journal of Entrepreneurship Education. 21(3).pp.1-11.