Comprehensive Analysis of Menu Development, Planning, and Design

This report provides a detailed analysis of menu development, planning, and design for Vintage House, a food and beverage business in London. The report covers various aspects, including menu item analysis with pricing, plate cost, contribution margin, and quantity sold. It includes a profitability analysis with food cost percentages, contribution margins, and energy and staffing costs. Furthermore, the report presents a cost statement, break-even point calculations, and key considerations in costing and pricing, such as competitor analysis. The conclusion summarizes the importance of costing, pricing, and other key factors considered by Vintage House's management in menu development. The report is supported by references to academic sources on menu planning and design.

Menu Development, Planning and Design

TABLE OF CONTENT
 INTRODUCTION
 MAIN BODY
 CONCLUSION
 REFERENCES

INTRODUCTION
 Menu within the Food & Beverage business plays important role for the company, it helps
to provide information about the product and services that are provided by the organization
and price and other information are also given customers can order according to their
budget and their plan.
 This report will cover Vintage House in London who are providing food and beverage
services to their customers and having popularity within the local streets of the London.
They provide varieties of Alcohol and Food that can be eatable with the drinks.

MENU
MENU ITEM Menu Price Plate Cost % Contribution Margin Quantity Sold Net Income Total Cost
Horsehill Salad w/ Chix 20 4.45 22.25% 15.55 9 180 40.05
Horsehill Salad 12 3.85 32.08% 8.15 12 144 46.2
SouthWestern Salad 14 4.09 29.21% 9.91 42 588 171.78
Cobb Salad 17 3.05 17.94% 13.95 34 578 103.7
Caesar Salad 10 1.67 16.70% 8.33 8 80 13.36
Caesar Salad with Chicken 13 2.46 18.92% 10.54 9 117 22.14
Caesar Salad with Shrimp 10 4.89 48.90% 5.11 5 50 24.45
Cheese Quesadilla 10 3.45 34.50% 6.55 15 150 51.75
Quesadilla with Chicken 13 4.65 35.77% 8.35 18 234 83.7
Quesadilla with Shrimp 14 4.95 35.36% 9.05 9 126 44.55
Reuben Sandwich 20 2.95 14.75% 17.05 22 440 64.9
Burger 25 3.59 14.36% 21.41 24 600 86.16
Burger - Cheese 30 4.05 13.50% 25.95 22 660 89.1
Burger - Bacon 12 3.25 27.08% 8.75 10 120 32.5
Burger - Cheese & Bacon 30 4.39 14.63% 25.61 15 450 65.85
Turkado 19 3.81 20.05% 15.19 49 931 186.69
Lasagna 10 4.17 41.70% 5.83 24 240 100.08
Fish n Chips 10 4.32 43.20% 5.68 50 500 216
Meatloaf 14 3.12 22.29% 10.88 36 504 112.32
Duck Enchiladas 12 3.89 32.42% 8.11 22 264 85.58
Chili Entrée 9 2.5 27.78% 6.5 6 54 15
Subtotal main dishes 324 77.55 563.40% 11.74 441 7010 1655.86

Profitability Analysis
Food Cost percentage Total Food Cost / Total Sales 33.72%
Total Contribution
Margin Total Sales - Total Food Cost 3254.14
Average Contribution
Margin/Customer
Contribution margin / Quantity
Sold 7.38
Contribution margin/
menu item
Total Sales-Total Food
Cost/Quantity Sold 7.38

Energy Costs
Energy Cost
Heating 69.3
Lighting 49.5
Water 19.8
Insulation 39.6
Others 19.8
Total 198

Staffing Costs associated to menu items
Labour Cost
Chefs 301.6
Waiters 92.8
Workers 69.6
Total 464

Total Cost Statement of Menu
Cost Statement Amount
Revenues 4910
Materials 993
Labor cost 463.4
Energy Cost 198.6
Total 1655
Gross profit 3255
Fixed Cost 800
Marketing 150
Profit 2305

Cost to Profit Margin
Cost to Profit Margin
Ratio Sales – COGS / Sales
4910 – 1655 / 4910
66.29%

Break Even Point
Break Even Point
BEP =
Fixed Cost / Contribution
Margin
1206.76

Key consideration during the costing and
pricing the menu
 Competitors within the market
 Compositors in the food and beverage compete each other on the basis of their pricing and
without having competitive pricing of the food and beverage,
 Vintage House cannot take the competitive advantages, so they create menu after knowing
the selling prices of the other customers, and they Will provide their food & beverages in
lower prices as compare to the competitors within the market.

CONCLUSION
 key consideration that are important for the Vintage House in the pricing g and costing of
the menu plaining and designing.
 Costing and pricing are most important part and here are some key consideration like
competitors, policies, design etc are taken by the manager of the Vintage House to develop
menu.

REFERENCES
 Marrero, A. and et.al., 2020. A Memetic Decomposition-Based Multi-Objective
Evolutionary Algorithm Applied to a Constrained Menu Planning Problem. Mathematics,
8(11), p.1960.
 Reeves, P. and et.al., 2021. Economic evaluation of a web-based menu planning
intervention to improve childcare service adherence with dietary guidelines.
Implementation Science, 16(1), pp.1-12.
 Saiki, M. and et.al., 2020. Restaurant menu-planning in Japan: A qualitative analysis.
Journal of Foodservice Business Research, pp.1-12.