Menu Development, Planning, and Design: A Comprehensive Analysis

This report provides a comprehensive overview of menu development, planning, and design considerations for restaurants and hotels. It emphasizes the importance of creating an effective and attractive menu to meet customer needs, highlighting key factors such as target customer, color, custo...Read More

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENT
• Introduction
• The key considerations which need to be taken
• Costed and priced menus
• Conclusion

INTRODUCTION
Menu is defined as the list of items and dishes that is
offered by a restaurant to its customers. In addition to
this, it exhibits the items that is food, appetizers,
desserts, beverages, salads and many more along with
the price. It is important for a restaurant and hotels to
develop an effective and attractive menu so that it can
fulfil the requirements as well as needs of customers.
There are many factors that needs to be undertaken
while developing menu that is target customer, colour,
customer segment, nutrition diet and so on.

THE KEY CONSIDERATIONS WHICH NEED TO
BE TAKEN
• Costing of the menu is suitable in
terms of price and cost. The menu
includes ample of dishes which can
be easily afford by the customers
efficiently. Here, cost is profitable
and has been determined as per the
spending limits of the customers.

CONTINUE…
• While setting the price, it is important
for the respective company to
consider several elements
significantly. These elements will
help in setting an appropriate price
for further betterment.

CONTINUE
• Price of competitors:
At the time of setting the menu, costing managers of
the respective organization is required to analyze the
price of competitors. Considering competitior’s price
will allow the company to make further modifcations
in price. They add on necessary offers such as
vouchers and more with an aim to compete with
rival firms.

CONTINUE
• Price and seasonality of ingredients:
Woodspeen pricing strategy in terms of
seasonal ingredients is low as the core
and raw ingredient are grown in their
own farm which reduce the cost of
supply chain of raw materials and
therefore pricing of dishes with those
ingredients are reasonable and affordable
to local communities.

CONTINUE
• Equipment: To operate the hotel business successfully,
it is imperative to install necessary equipments & tools.
Here, the respective organization is require to select
such items which are best according to the price and
produce effective results .

CONTINUE
• labour cost: The labor cost is the wages
that is paid by the company to its
employees. This cost included ample of
elements like overtime, payroll, sick days
and more. In reference of the respective
company, it is important to consider labour
cost while determining the price of
products.

CONTINUE
• consistent food quality: Quality of food is highly
imperative to put a better impression on the
customers. In this regard, there is requirement to make
improvements in the quality of products consistently.

COSTED AND PRICED MENUS
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.%
Wild garlic soup,
bacon and olive oil
12 £10.95 £2.75 25.00% £8.20 £131.40 £33.00 £98.40 24.00%
Bubble and squeak,
asparagus
8 £11.95 £4.25 36.00% £7.70 £95.60 £34.00 £61.60 15.00%
Strawberry Pavlova 10 £6.95 £3.75 31.00% £8.20 £69.5 £21.5 £48 20.00%
Yule log 5 £10.95 £3.50 32.00% £7.45 £54.75 £17.5 £37.25 9.00%
Cranberry, apricot and
sage stuffing
4 £14.95 £5.25 35.00% £9.70 £59.80 £21.00 £38.80 9.00%
Festive Black pudding
in blankets
6 £12.95 £4.00 31.00% £8.95 £77.70 £24.00 £53.70 13.00%
Scotch eggs and brown
sauce
5 £15.95 £7.25 45.00% £8.70 £79.75 36.25 £43.50 10.00%
Totals 50 £568.5 £151 £337.75

CONTINUE
Item Total
Sold
Menu
Price
Portion
Cost
Food Cost
%
Portion
C.M.
Total Food
Sales
Total Food
Cost
Total C.M. C.M.%
Pimm's 31 £6.75 £1.93 28.59% £4.82 £59.83 £209.25 £149.42 4.63%
Mandarin Mojito 211 £6.75 £1.72 25.48% £5.03 £362.92 £1,424.25 £1,061.33 31.54%
Champagne and
sparkling
71 £6.95 £1.53 22.01% £5.43 £108.63 £493.45 £384.82 10.61%
Sweet Wine 19 £7.50 £2.23 29.73% £5.27 £42.37 £142.50 £100.13 2.84%
Rose Wine 78 £5.95 £1.55 26.05% £4.40 £120.90 £464.10 £343.20 11.66%
Cote De Nuits 129 £6.45 £1.68 26.05% £4.77 £216.72 £832.05 £615.33 19.28%
Alsace 130 £6.95 £1.76 25.32% £5.19 £228.80 £903.50 £674.70 19.43%
Total 669 ACM = £4.98 £1,140.70 £4,469.10 £3,328.93 100.00%

CONCLUSION
• From the above framework it is concluded that menu planning is one of the significant part of a
restaurant or hotels success as it help in meeting with the requirement of customers and business
as well. In addition to this, it is determined that are various principles which is followed at the
time of menu planning that is Emphasize on variety, consider eye appealing, target market and
many more.

REFERENCES
• Peters-Hawkins, A.L., Reed, L.C. and Kingsberry, F., 2018. Dynamic leadership succession:
Strengthening urban principal succession planning. Urban Education, 53(1), pp.26-54.
• Branch, M.C., 2018. Comprehensive city planning: Introduction & explanation. Routledge.
• Jeong, B., Yoon, J. and Lee, J.M., 2019. Social media mining for product planning: A product
opportunity mining approach based on topic modeling and sentiment analysis. International
Journal of Information Management, 48, pp.280-290.
• Abdelmassih, K. and Arendt, S.W., 2020, August. Menu development for meetings and events: an
opportunity for conveying cultural diversity and inclusion initiatives. In Journal of Convention &
Event Tourism (Vol. 21, No. 4, pp. 355-364). Routledge.

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