Menu Development, Planning, and Design: A Business Analysis

This report provides a comprehensive analysis of menu development, planning, and design, focusing on the critical aspects of costing and pricing strategies. The report examines various constraints, including seasonal impacts, competitor analysis, business environment policies, positioning, and profitability, that influence menu planning. It presents a detailed costed and priced menu, including food costs, contribution margins, and total sales, to meet customer requirements effectively. The conclusion emphasizes the importance of considering these factors to create healthy and appealing menus that attract customers and enhance business success. The report uses a case study approach, analyzing different menu items and their financial implications, offering practical insights for cafe owners and business developers.

MENU DEVELOPMENT,
PLANNING AND DESIGN

• Introduction
• Analysis of constraints considered in costing and pricing menu
• Accurate costed and price menu to meet customer requirements
• Conclusion
• References
Table of content

Menu planning is a process which is useful in
analysing regarding the meals, starters, dishes and
desserts. At the time of creating menu, it is
important to determine its importance as the dietary
requirements of people are quite different which is
helpful in order to attract more customers.
Introduction

Pricing factor of menu is more wide as it is significant
because it influences many factors and also include many
constraints before planning menu. For this, few of the
considerations are discussed as:
Analysis of constraints considered in costing and
pricing menu

Seasonal impact: In a year there are various
seasons which gets change and because of them
many things got change such as clothing and eating
as food related things influences the planning of
menu. Because of this, cafe need to develop menu
according to the changes which are developed within
the atmosphere.
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Competitors: It is considered as the significant factor which is required at the time of planning
menu as it describes development of menu and setting probable prices. For this, the owner of cafe
should analyse the price factor as due to this, it becomes easy for them to attract more customers to
increase their profitability. In terms of Pasco cafe, their determination consider charging about the
different kinds of products, offered services and so on by which cafe can acquire suitable position in
prominent market area.
Continue...

Business environment policies: Each business has its own policies in order to operate their
business functions as it is useful in attaining suitable standards of CSR. This factor impacts by the
situation of environment as it depicts those standards of environment which need to be considered
while planning menu which influences the price factor as it is offered by cafes to their potential
customers.
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Positioning: It includes determination of the owner of cafe and their preferences of customers and
then analyse the suitable position which is useful in analysing the the suitable market area. For this,
Pasco cafe should analyse the suitable expenses and brands which they offer within the industry in
order to acquire the best position in the whole industry. Additionally, new and fresh idea is considered
to start a new business for their ideal prices.
Continue...

Profitability: It is the primary factor which include various needs and requirements and should be
analysed while developing menu and for this, the owner of cafe should ask about how much profit
they want. In regard of this, they need to consider suitable policies and price factors in order to figure
out and analyse the required profit. For Pasco cafe, they should include this element while developing
and designing menu as their sales and customer base depends on this component.
Continue...

Accurate costed and price menu to meet customer
requirements
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.%
Ham Sandwich 12£10.95 £2.75 25.00%£8.20 £131.40 £33.00 £98.40 24.00%
Tuna Sandwich 8£11.95 £4.25 36.00%£7.70 £95.60 £34.00 £61.60 15.00%
Salad 10£6.95 £3.75 31.00%£8.20 £69.5 £21.5 £48 20.00%
Cheese Sandwich 5£10.95 £3.50 32.00%£7.45 £54.75 £17.5 £37.25 9.00%
Crisps 4£14.95 £5.25 35.00%£9.70 £59.80 £21.00 £38.80 9.00%
Veg. Lasagne 6£12.95 £4.00 31.00%£8.95 £77.70 £24.00 £53.70 13.00%
Non veg. Lasagne
Veg Burger 5£15.95 £7.25 45.00%£8.70 £79.75 36.25£43.50 10.00%
Totals 50 £568.5 £151 £337.75
Item Total Sold Menu Price Portion Cost Food Cost % Portion C.M. Total Food Sales
Total Food
Cost Total C.M. C.M.%
Cappuccino 31£6.75 £1.93 28.59%£4.82 £59.83 £209.25 £149.42 4.63%
Cafe Latte 211£6.75 £1.72 25.48%£5.03 £362.92 £1,424.25 £1,061.33 31.54%
Espresso 71£6.95 £1.53 22.01%£5.43 £108.63 £493.45 £384.82 10.61%
Hot Chocolate 19£7.50 £2.23 29.73%£5.27 £42.37 £142.50 £100.13 2.84%
Tea 78£5.95 £1.55 26.05%£4.40 £120.90 £464.10 £343.20 11.66%
Cafe frappé 129£6.45 £1.68 26.05%£4.77 £216.72 £832.05 £615.33 19.28%
Cold Coffee 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%

From this PowerPoint presentation it is concluded that at the time of developing menu, cafe
should consider various factors with it and need to ensure that customers are consuming
healthy food and drinks. Additionally, they should develop various kinds of menu and also
plan its concerned constraints which is useful in developing menu in a creative manner.
Conclusion

Huang, K.L., Lin, H. and Lu, C.C., 2018, July. An Evaluation of User Experience of Web
Main Menu on Different Mobile Devices. In International Conference on Human
Aspects of IT for the Aged Population (pp. 235-251). Springer, Cham.
References