Opheem Restaurant: Menu Development Planning and Design Report

This report focuses on menu development, planning, and design for a restaurant, specifically Opheem in Birmingham, UK. It delves into key considerations for costing and pricing menus, emphasizing factors such as labor costs, competitor pricing, and food quality to meet customer demands and maximize profitability. The report explores different pricing approaches, including pricing by competition, portion cost, and raw food cost, and outlines an in-depth plan for menu development using KPIs to measure success. It also covers menu testing, evaluation, and recommendations for improvement. Furthermore, the report provides a realistic menu plan, considering customer and business requirements, and emphasizes the importance of customer feedback and market research in creating a successful menu that aligns with business objectives.

Menu Development
Planning and Design

Table of Contents
Table of Contents............................................................................................................................2
INTRODUCTION...........................................................................................................................3
MAIN BODY..................................................................................................................................3
TASK A...........................................................................................................................................3
Key considerations during costing and pricing menus which need to be taken into account 3
Develop accurately priced menus so that organisation can fulfil the range of customers’
demand...................................................................................................................................4
Different approaches to pricing and menu costing and implement effective methods to
accurately price menus in order to increase the profitability.................................................5
An in-depth plan for menu developing with the help of KPI to measure success Along with
testing the menu and make a recommendation to solve the issues which are identified to meet
the objectives of overall business...........................................................................................5
A realistic plan and to develop a menu that can fulfil the requirements of customer and
business in order to maximise revenue generation of an organisation...................................6
Produce a menu which helps organisation in fulfilment of requirements of customers and
business so that they can increase their profitability..............................................................7
Test and evaluate the produced menu....................................................................................8
Prepare a realistic menu using costed plan and full research that satisfy the objectives of
overall business......................................................................................................................9
CONCLUSION.............................................................................................................................10
REFERENCES:.............................................................................................................................11
Books and Journals...............................................................................................................11

INTRODUCTION
Hospitality industry provide services related to food and drinks, lodging, travel and tourism,
event planning and many more. Various types of hotels restaurants and bars are included in
hospitality industry which provide services according to the category of their targeted customers
from all over the world. In order to fulfil the requirements restaurants and hotels prepared their
menu so that they can easily offer products which establish their brand image. This report is
based on Opheem which is located in Birmingham, United Kingdom. It is Indian restaurants
which provide services for business lunch, private dining rooms, closed circuit events and
special occasions for their customers. This report involves principles of manual planning so that
restaurant can fulfil the requirements of their customers. It includes impact of businesses and
customer requirements on designing of manual and recommendation in order to meet the future
trends. Realistic menu plans are carried out in order to maximise the requirements of customers
and evaluation of menus which are produced by hospitality industry along with the
recommendation for their improvement are also mentioned in this report.
MAIN BODY
TASK A
Key considerations during costing and pricing menus which need to be taken into account
Hotels should develop their menu according to the affordability of their targeted customers
so that they can increase their profitability in appropriate manner. Opheem try to fulfil the
requirements of customers by providing high quality services in cost effective manner by using
different techniques which reduce wastage in production process. Various factors should be
considered during the time of pricing of menu which are discussed as follows:
Labour cost: It is important to hire effective and experienced labour so that they can
operate services in desired manner. Most of the services are provided by labours which hotel
have to pay appropriate wages and salaries to them (Grady and et.al., 2020). Opheem hire skilled
labours so that they can eliminate wastage and get better outcomes so that they can satisfy the
needs of customers.
Price of competitors: During the development of menu hotels and restaurants should
understand that rates and prices of their competitors in the industry. It helps Opheem in setting

the prices of the dishes and beverages according to the current market so that they can attract
customers in effective manner.
Food quality: It should be the main motive of restaurants to provide better quality of food
to their customers and reasonable prices. Opheem maintain good relationship with their suppliers
so that they get raw material in better quality which helps in providing better services to their
customers. Menu should include variety which affect the prices of products.
Considering legal factors: Hospitality industry includes some laws and regulations so
that all the organisation can set their prices in a standard manner. Opheem manages their price
according to the legal laws so that they can establish their brand image in all over the world. It is
important to set affordable prices so that current customers can retain for longer period of time in
an organisation.
Develop accurately priced menus so that organisation can fulfil the range of customers’
demand
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.%
Eton
Mess
12 15.35 4.5 15.00% 15.11 349.5 60.96 253.57 8.00%
Cockles 15 24.95 4.54 18.00% 16.71 470 200.75 370.15 14.00%
Sticky
Toffee
Pudding
12 18.45 4.53 20.00% 13.02 274.35 50.04 200.31 6.00%
Pie and
Mash
15 2.65 0.48 10.00% 1.47 40.25 15.6 30.65 2.00%
Fish &
Chips
13 2.15 3.3 20.00% 2.85 40 23.8 24.2 2%
Bangers
and
Mash
15 4.75 1.36 30.00% 1.47 75.05 30.27 30.78 3%

Different approaches to pricing and menu costing and implement effective methods to accurately
price menus in order to increase the profitability
Various approaches should be considered by hotels and restaurants they so that they can
set effective prices which helps them in better revenue generation. Opheem uses different
approaches which are mentioned below:
Pricing by competition: It involves the analyses of price of other competitors in the
industry. Opheem usually set their prices which are lower than their competitors which helps
them in attracting large number of customers and cost effective manner.
Pricing by portion cost: The portion of offered dish or beverages by hotels should be
calculated so that they can set prices according to that. Opheem should set their prices according
to the quality and quantity of the food which they offer to their targeted customers.
Pricing by raw food cost of item: Organisation should develop their pricing strategies according
to the raw material which they used for the production of dishes and beverages. Opheem can
calculate this by dividing the quired food cost percentage so that they can get the final price
which have to be offered in order to increase the profit.
An in-depth plan for menu developing with the help of KPI to measure success Along with
testing the menu and make a recommendation to solve the issues which are identified to
meet the objectives of overall business
It is important to formulate effective menu for the customers so that hotels and restaurants
can earn higher profitability (Brun and et.al., 2019). Key performance indicators are used so that
they can track the number of regular customers which helps in analysing the progress and
productivity of menu. In order to improve the performance organisation, managers analyse their
effectiveness of menu on regular basis. There are various recommendations are given which
helps in meeting objectives are:
 Opheem should gather information for their customers with the help of surveys like
feedback and reviews so that they can improve their menu which results in a higher
profitability.
 They should use various cost effective techniques so that they can cut down excessive
cost of production which helps in managing positive budget of an organisation.

A realistic plan and to develop a menu that can fulfil the requirements of customer and business
in order to maximise revenue generation of an organisation.
A realistic menu plays important role in attracting large number of customers from
different places of world (Kim, Sauerwald and Sukpatch, 2021). Opheem should use relevant
steps in order to develop a realistic a manual so that they can offer valuable services to their
targeted customers. They should formulate teams of a skilled employees so that they can
contribute innovative and creative ideas which can be best suitable in order to develop the menu.
Steps can be discussed so that Opheem can develop a realistic plan which is mentioned below:
Conduct menu assessment: The first and foremost step of developing realistic manual
involves assessment which is very essential. Opheem analyse their items and priorities them
according to the requirements of their targeted customers. It helps them in deciding what they
have to keep and add and what they have to delete from the options of menu.
Defined the needs: It is important to understand the requirements of the regular and
targeted customers of an hotel and restaurant. The taste and preferences of customers should be
measured with the help of various surveys and feedbacks which can be possible with the help of
effective communication between hotel and their customers. Opheem include items which are
highly demanded by their customers so that they can attract and engage their customers in a
appropriate manner.
Carry on research: It includes the research of current market with the help of various
social media platforms such as Facebook, Instagram, Twitter and YouTube (Islam, Khan, Reza
and Rahman, 2020). This helps Opheem in analysing the requirements of their targeted audience.
Explore and taste: In order to add dishes and beverages in menu of an organisation it is
important to explore various resources which are required for the involvement of particular
cuisine. Opheem use to taste the cuisine which they have to add in their menu so that they can
understand the value of that particular dish.
Create and present: The creation process of particular dish should be carried out in
effective manner so that they can increase the number of customers with the help of those dishes
(Yan, 2018). After the creation, presentation of food also takes place important role in attracting
the mind of customers towards the hotel and restaurant.

Get feedback: In order to improve the offerings hotels should take reviews and feedbacks
from their customers on regular basis (Sawicki and et.al., 2019). This provide chances them to
improve their offerings which can acquire large market area in desired manner.
Establish pricing: It is very important step which includes setting of prices according to
the products and services which portal provides. Opheem ensures that they offer affordable
prices to their customers so that they can enjoy their food and beverages in continuous manner.
Produce a menu which helps organisation in fulfilment of requirements of customers and
business so that they can increase their profitability
Various principles should be used by organisation in setting their menus so that they can
provide affordable prices to their customers. Opheem also uses principles and analyse the
various current market trends so that they can offer products and services in required manner.
They also uses various government rules and regulations in establishment of their standard
prices so that they can establish their brand image in all over the world. Creating better prices for
products attracts large number of customers in effective manner which is beneficial for Opheem.
The menu is mentioned below:
Name of dish Price
Pie and Mash 15
Bangers and Mash 15
Cockles 15
Fish & Chips 13
Eton Mess 12
Sticky Toffee Pudding 12
The new menu which is formulated by Opheem includes highly demanded dishes which
helps in engagement of customers in appropriate manner. They have set prices of each and every
dish according to the quality and quantity which they offer to the targeted customers so that they
can increase the value of their sales. It is important to understand the behaviour and requirements
of customers and businesses so that menu can be a stab list in required manner which results in

better profitability to an organisation. Managers of Opheem provide cuisine which acquires the
large market area in cost effective manner so that they can achieve their objectives and goals.
Test and evaluate the produced menu
Menu should be tested by an organisation so that they can understand the value of their menu
which have to be offered to the targeted audience. Opheem can use a key performance indicator
so that they can track the performance of their menu in effective manner (Courtney and et.al.,
2018). The profitability of overall organisation is dependent on the menu which attracts the large
number of customers on a regular basis. Different frameworks can be used by Opheem so that
they can bridge the gap with the help of altering their menu in best possible manner. Different
parameters are evaluated by of fame in order to check their menu were discussed as follows:
Key performance indicators and benchmarks: Businesses can effectively measure their
success with the help of key performance in the indicators on regular basis. It can track the
requirements and offerings of organisation and their respective customers so that they both can
fulfil their requirements and satisfaction and appropriate manner. Opheem can grab various
competitive advantages and other opportunities with the help of key performance indicators.
They can use these KPI in following manner:
 Profitability KPI: That profit and a gross profit of an organisation should be measured
on regular basis so that they can understand the actual position of their organisation and
market. Opheem developed their new menu so that they can increase their revenue
generation and profitability by attracting large number of customers.
 Customer engagement KPI: Number of engaged customers in an organisation directly
impact on the success and growth of an organisation (Mahendra and Seto, 2019).
Opheem uses social media platforms so that they can monitor online reviews and
feedbacks of their customers. It is important to identify the customer retention rate so that
organisation can measure their performance and growth in effective manner.
 Marketing KPI: Different marketing is strategies can be used by organisation in order to
measure their success which they get with the help of their menu. Opheem measures at
their website traffic so that they can understand the rate of engagement of their customers
in their organisation. Facebook and Instagram also helped them in measuring their
customer engagement with the help of number of likes, shares and comments so that they
can understand the retaining rate of customers.

Customer feedback: This type of measurement helps organisation in gathering information
about the behaviour and thoughts of their customers towards their products and services.
Customers who use products and services of particular organisation can share their experience so
that organisation can improve their services according to the demand. Opheem formulate various
strategies and policies and alter their procedures so that they can fulfil the requirements of the
targeted customers (Nosoohi and Nookabadi, 2019). They train their employees and hire skilled
chefs and other staff members so that they can satisfy their audience which results in higher
profitability. Managers of hotel can also take face-to-face reviews from their customers after
providing services to them so that they can understand their weak points.
Prepare a realistic menu using costed plan and full research that satisfy the objectives of overall
business
In order to design a realistic menu it is necessary to analyse the market trend along with the
taste and preferences of the targeted audience. Production procedures should be measured by
managers so that they can reduce excessive wastage which cut down unnecessary cost in
offering products and services (Fusarelli, Fusarelli and Riddick, 2018). Market survey should be
carried out so that hotel and restaurants can understand the prices of their competitors which
they offered to their customers. Particular procedure and steps should be used by hotel so that
they can formulate accurate menu which can attract number of customers. Opheem used various
innovative ideas in order to prepare unique dishes which helps them in engaging customers for
longer period of time.

CONCLUSION

REFERENCES:
Books and Journals
Ichraf, J., Soulef, S. and Hichem, K., 2020, November. Incorporating the decision maker's
preferences in Dietary Menu Planning problem. In 2020 International Conference on
Decision Aid Sciences and Application (DASA) (pp. 806-811). IEEE.
Grady and et.al., 2020. Menu planning practices in early childhood education and care–factors
associated with menu compliance with sector dietary guidelines. Health Promotion
Journal of Australia, 31(2), pp.216-223.
Kim, Y.H., Sauerwald, P. and Sukpatch, K., 2021. Are you looking for special menu? An
examination of variety seeking behavior for Promotional Menu (VaPM)
Model. International Journal of Gastronomy and Food Science, 23, p.100295.
Islam, M.R., Khan, N.A., Reza, M.M. and Rahman, M.M., 2020. Vulnerabilities of river
erosion–affected coastal communities in Bangladesh: a menu of alternative livelihood
options. Global Social Welfare, 7(4), pp.353-366.
Courtney and et.al., 2018. Planning a Next-Generation Evaluation Agenda for the John H.
Chafee Foster Care Independence Program: An Update of the Knowledge Base and
Typology of Independent Living Programs in the United States.
Mahendra, A. and Seto, K.C., 2019. Upward and outward growth: managing urban expansion for
more equitable cities in the global south.
Nosoohi, I. and Nookabadi, A.S., 2019. Outsource planning with asymmetric supply cost
information through a menu of option contracts. International Transactions in
Operational Research, 26(4), pp.1422-1450.
Fusarelli, B.C., Fusarelli, L.D. and Riddick, F., 2018. Planning for the future: Leadership
development and succession planning in education. Journal of Research on Leadership
Education, 13(3), pp.286-313.
Yan, M.R., 2018. Improving entrepreneurial knowledge and business innovations by simulation-
based strategic decision support system. Knowledge Management Research &
Practice, 16(2), pp.173-182.
Brun and et.al., 2019. Mixed reality holograms for heart surgery planning: first user experience
in congenital heart disease. European Heart Journal-Cardiovascular Imaging, 20(8),
pp.883-888.
Sawicki and et.al., 2019. A menu to evaluate factors influencing implementation of obesity
prevention early care and education regulations. Journal of Public Health Management
and Practice, 25(3), pp.E11-E18.