Menu Development, Planning, and Design: Costing, Pricing, and Planning

This report provides a detailed analysis of menu development, planning, and design, focusing on key considerations for costing and pricing menus in the restaurant industry. It explores direct and indirect costs, service costs, and various approaches and methods for accurate menu costing and pricing to maximize profitability. The report also offers recommendations for menu development, including highlighting profitable items, strategically placing items on the menu, and balancing expensive and inexpensive dishes. The conclusion emphasizes the importance of menu development, design, and planning for achieving organizational goals and attracting customers, stressing that effective cost and pricing strategies are essential for business success. Desklib provides students access to similar assignments and study tools.

Menu Development, Planning and
Design

TABLE OF CONTENTS
INTRODUCTION
MAIN BODY
Key consideration for costing and pricing menus.
Approaches and various methods to menu costing and pricing
Recommendation to menu development
CONCLUSION
REFERENCES

INTRODUCTION
• Menu planning is process for deciding what customer will eat for each meal and also include the side dishes,
main dishes and deserts. It also entails about knowing on how many meals plan for and when to serve them.
• This presentation will examine about various key consideration needed to be taken for costing and pricing
menus.
• Along with this presentation explain more about costed and priced menu and various approaches with using
different methods to accurately cost and price menus to maximize profitability and recommendation to resolve
problem to meet overall business activities.

Key consideration for costing and pricing menus.
• Product pricing is one of the most difficult tasks for the Midsummer House to make when it comes at time of
launching new products. While there are many types of key consideration for pricing and costing menus and this
could be suitable for having contrast within products pricing is being complicated and also based on many
factors. Here are some following elements that will help organization for better costing and pricing menus:
• Direct costs- The costs which are being directly associated with having food products and this could be seemed
about how they have to keep the menus pricing. While this could involve about purchasing of food portion, drip
loss, portion size and food waste from spilling or overcooking.
• Indirect costs- This does not include about the actual ingredients that goes with dish but are required for
preparing the meal, and they added the value and quality to food. Midsummer House can demand extensive
preparation and plating up and such recipes need to raise the price for some time and effort that involves to
serve it. This could also need to take account for the overhead expenses such as lighting, crockery, and many
other marketing efforts.

Approaches and various methods to menu costing
and pricing
• A well-designed Midsummer menu is critical ingredients in running more
about profits business and placement of items in menu help that not only to
derive profits but also simplifies ordering for customer. There is high risk
attached which might not be competitive and customer should also find the
menu too expensive and never return. If menu prices are not able to cover up
some costs, they would leave with minimal profits.
• Service costs- The type of service costs that can be offered and affect the
Midsummer House menu pricing. It is essential part of organization and it can
also charge less because for having spending less on many other services. But
also fine dining Midsummer House, the prices will go more effective quality
concepts for customer services. This also keep the consumer are willing to pay
more for having better experience and spending more on the ambiance, décor
and many other services and always charge more to cover out their costs.

Recommendation to menu development
• The profitable item that one require with having low priced ingredient, an item
that does not take much time for preparing and can sell at higher prices.
• Along with these items that should be highlighted about the menu cards as
daily or weekly with special item on table that catches the customer eye.
While customer are more likely to order the cheaper dishes when they
compared to some other food organization.
• This is also seems that place should be cheap yet having high profit dish to an
expensive one that will perfectly complement towards the previous food items.
• This could keep Midsummer House for highlighting more about expensive
dishes which complements towards the inexpensive items and make the guest
for ordering more and more. Large menu design with having more choices for
customer and create the confusion for them.

CONCLUSION
• From the above presentation it had been concluded that, menu development, design and planning seems to be
important for the organization. While through which they can easily create the goals for the organization and
make sure for having customer attraction.
• This is also important for creating the cost and pricing menu which will keep organization for working with
some concepts and ensure them with some goals and objective.
• In having such things this could be seemed that by having recommendation with overall business objective that
can increase the profits for organization.

REFERENCES
• Blanco, A., 2021. Optimal inflation target in an economy with menu costs and a zero lower bound. American
Economic Journal: Macroeconomics. 13(3). pp.108-41.
• Nemeschansky, B., von der Heidt, T. and Kim, P.B., 2020. Customer-driven menu analysis (CDMA): Capturing
customer voice in menu management. International Journal of Hospitality Management, 91, p.102417.
• Qin, L. and et.al., 2021. Review on development and dental applications of polyetheretherketone-based biomaterials
and restorations. Materials. 14(2). p.408.
• Sawicka, B. and McKevith, B., 2021. Restaurant menu development ideas in Post COVID world| Foodresearchlab.
• Sayag, D., Snir, A. and Levy, D., 2021. Small Price Changes, Sales Volume, and Menu Cost.
• Soh, J. and Sharma, A., 2021. The effect of menu presentation on consumers’ willingness to purchase. Tourism and
Hospitality Research. 21(3). pp.289-302.