Menu Development, Planning, and Pricing for Business Profitability

This report provides a detailed analysis of menu development, planning, and pricing strategies, focusing on key considerations for costing, customer requirements, and business objectives. It examines various approaches to menu costing and pricing, emphasizing effective methods for maximizing profitability. The report includes a realistic plan for menu development, considering factors such as cost impact, business environment policies, equipment availability, seasonality, and economic climate. It also assesses the importance of menu assessment, variety, quality sourcing, and creative design in attracting customers and increasing profitability. The report concludes with testing and evaluating the menu's effectiveness through key performance indicators and customer feedback, highlighting the importance of continuous improvement and alignment with business objectives. Desklib offers this and other solved assignments for students.

Menu Development,
Planning and Design

Contents
P3. Determination of key consideration which is to be consider at time of pricing and costing 3
P4. Production of accurately costed and priced menus to meet requirement of customer..........4
M2. Analysation of approaches to menu costing, pricing and use of effective method to
determine cost and price menus for maximisation of profitability..............................................6
P5. Production of realistic plan for development of menu that meet customers and business
requirement for maximisation of profitability for organisation...................................................6
P6 Producing a menu which meets customer and business requirements to maximize
profitability for business..............................................................................................................7
P7 Testing and evaluating the menu produced............................................................................8
M3 Producing realistic menu and costed plan for meeting overall business objectives.............9
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

P3. Determination of key consideration which is to be consider at time of pricing and costing
There are different types of factors are present which is related to the costing and pricing
which seriously impacted the menu of the company. The brief discussion of these factors are
given below:
Impact of cost as well as revenue from different source: The number of cost are very
high which the company has to bear in the market so that all the functions are conducted in
effective way. The name of the cost rent of the premises, cost of food and labour cost. It is the
duty of the managers of Casamia that they analyse these cost so that it becomes positive for
profit maximisation of the company.
Business environment policies and extent to which it impact on cost: Environment is
one of the important factor of the menu planning and it becomes essential for the management
of the Casamia that they develop effective environmental strategies in the organisation that that
all the factors positively impacts on the businesss (Agyemang, 2021). It is the primary duty of the
managers that they focus on different environmental issues and makes them able to reduce them
so such as wastage of food and pollution. There are many sustainable approach are present in the
market which can be used by the restaurants so that it becomes possible for them to deal with
different environmental issues.
Scope and limitation of availability of equipment in context of cost: There are large
number of equipments are needed by the staff in the hotel which required huge cost by the
company so that different types of dishes can be served to the customers of the company.
Impact of seasonality restriction on menu cost calculation: The climate and weather
are not same all the time and different vegetables are present in different types of season so the
management of the Casamia has to bear higher cost to obtained those material which are not
easily available due to the season.

Current economic climate: There are large number of changes are seen in the economy in
relation to the economic culture in the world which impacts the cost of the organisation in
effective manner. The main reason for these changes is the variations in the economy.
P4. Production of accurately costed and priced menus to meet requirement of customer
The development of the pricing strategy in menu planning of the hotel is one of the crucial stage
which is done by the managers in effective manner. There are large number of costs are present
in the hotel organisation which makes the concept of the pricing very difficult because it plays
important role in the success of the company (Brandão Santos, Neumann Spinelli and Petta
Roncaglia, 2021). There are different types of Ratios are present below which reflects the budget
of the management of Casamia.
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.%
Vita
olive 16 4.25 2.26 22.00% 4.99 77.75 17.9 58.85 1.00%
Pazo
volcano
sticks 11 7.25 1.89 34.00% 3.36 98 33.65 63.35 2.00%
Bread
of costa 43 6.75 2.34 28.00% 3.21 394.75 124.19 266.56 10.00%
Marghe
rita 15 5.75 1.89 31.00% 4.86 120 40.2 90.8 3.00%

Veg
cereta 20 9.5 2.57 35.00% 4.93 229 68.54 150.46 5.00%
Spegaet
ii 70 8.5 2.15 29.00% 5.35 791.5 222.25 549.25 20.00%
Becan
with
beans
30 9.75 2.7 35.00% 6.05 366 140.4 220.6 8.00%
Spinich
borale 16 16425 5.15 40.00% 5.1 280.5 120.7 150.8 5.00%
Chicek
en
resorto 10 16.5 3.29 20.00% 14.21 329.5 70.93 248.57 9.00%
Gram
of egg 17 20.95 3.74 20.00% 15.21 440 110.75 339.25 12.00%
Lam
salsa 11 19.95 4.93 20.00% 13.02 275.35 70.04 200.31 6.00%
Corm
oto
meal
14 2.25 0.68 20.00% 1.57 50.25 10.6 40.65 1.00%
Bake
burger 14 2.25 2.3 30.00% 2.95 50 21.8 30.2 1%
Insalata
mista 17 4.95 1.38 32.00% 1.57 70.05 20.27 40.78 2%
Spinaci 12 2.75 1.20 30.00% 1.55 50.5 11.8 30.7 1%
Resoto 11 2.95 1.09 37% 1.86 35.40 13.10 22.30 1%
Totals 363 3744.55 1161.12 2583.43 100%

M2. Analysation of approaches to menu costing, pricing and use of effective method to
determine cost and price menus for maximisation of profitability
It is analysed from the above discussions that different types of pricing and costing
techniques can be used for the planning and development of the menu. It is very important for
making the costing of the company more accurate and effective in the market so that it becomes
possible to achieve success in the market (Fishman, 2018). All the techniques which is mentioned
above the report has provide many opportunities to the management of Casamia to make the
process of costing in the organisation which enables the concept of profit maximisation in the
organisation.
P5. Production of realistic plan for development of menu that meet customers and business
requirement for maximisation of profitability for organisation
The development of the menu is one of the critical factor of the company which plays
important role in developing strong competitive position in the market. Menu planning has
played important role in the presentation of the dishes in the organisation which provides proper
attraction of the customers towards the hotel of the Casamia. The needs and desires of the
customers are very dynamic as it demand new and innovative products and dishes from the
restaurant and it becomes the duty of the company that they develop the menu in such a way to
provide effective results of the market. The menu of the organisation are developed in such a
way that increases the effectiveness and profitability of the organisation.
There are some factors are present which should be consider by the managers while
developing the menu for the organisation and the brief discussion related to the same are given
below:
Conducting a menu assessment- It is one of the most important and valuable function of any
hotel or the food outlet that they analyse their existing product portfolio. One of the important
reason for the same is that it helps the management of the organisation that they analyse the
product which helps them to manage the resources and also enable them make considerable
innovation in the product of the company.
Strike a balance with variety- The balance and the variety of the food present in the food outlet
has played important role in the success of the food in the market (Fishman, 2018)

(Foskett, 2021). It is very important for the managers of the organisation that they focus on
developing different varieties of the wishes in the organisation so that it becomes possible for
them to attract more and more customers from the market. The fusion of the dishes has played
important role in the success of the company in the market so that the menu of the company
provides large number of varieties.
Focus on quality sourcing- The sources of the raw material has played important role for the
success of the quality in the market. It becomes essential for the management of Casamia that
they focus in developing new and hygienic sources of the material so that it becomes possible to
maintain quality in the market.
Design creative menu- The creativity has provides many returns to the organisation. If the staff
and managers of the organisation are having effective and valuable mindset then it becomes
positive for the management.
P6 Producing a menu which meets customer and business requirements to maximize profitability
for business
Casamia is one of the popular British restaurant which provides large variety of foods and
beverages from their food outlets. The main focus of the management are placed on the
development of varieties of foods so that large number of customers are attracted towards the
company (Hadzhikolev and Hadzhikoleva, 2018). The management of the Casamia has try to
upgraded their food products and their business processes so that it becomes possible to become
successful in the market and the brief discussion related to the same are given below;
SUMMER SEASON
Casamia
Entree
ShepherdSummer Pie (7.8)
Pineapple Grilled Salsa (6.3)
Mains
Salad with Chicken Bacon, Tomato and Lettuce (19.2)
Chicken Summer Alfredo Squash(24.5)
Salad with Chicken Noodle and Sesame Soba (30.3)

Dessert
Mini Blueberry Cheesecake Lemon ()
Cream cake Spumoni Ice ()
Sides
mango iced and green Mint tea ()
Summer cup mocktail ()
WINTER SEASON
Casamia
Entree
Cheesy Bruschetta Bites ()
Baked Goat cheese roasted with cranberry appetizer ()
Mains
Chicken stew with dumplings ()
Steak and Irish Stout Pie ()
Winter vegetable and lentil soup ()
Dessert
White Hot chocolate ()
Sides
Whipped sweet potato ()
P7 Testing and evaluating the menu produced
The menu developed by the management of Casamia is fully based on the the changes of season
which are fully placed for the satisfaction of customer needs and desires in the market. It is very
important for the management of the company that they evaluate target customers and the prices
in the market so that it becomes easy for them to develop effective menu for the management of
the organisation. The management of the Casamia has used different types of strategies and

techniques to test and evaluate the effectiveness of the menu and the brief discussion related to
the same are given below;
Key Performance Indicator
Benchmarking:
It is one of the important and valuable method of testing and measuring the performance of any
strategy in the organisation. Under the method of benchmarking, the management of the Casamia
has developed effective standards in the organisation which helps the managers to evaluate the
effectiveness of menu (Hermoso, 2019). To evaluate the performance of the organisation the
management of the company has to follow the different types of stages so that all the objectives
of the company can be achieved in the organisation.
Feedback
Feedback of the customers is one of the important and valuable factor for the
measurement of effectiveness of the menu of the organisation. If the customers of the company
has provided considerable chances of feedback then it becomes possible to increase their loyalty.
The feedback of the customers has provide considerable chances for the changes in the
organisation. There are different types of customers came in the company which provides
dynamic suggestion in the organisation. If these suggestions are fulfilled by the organisation then
it increases the loyalty of the organisation.
Updating Menu
M3 Producing realistic menu and costed plan for meeting overall business objectives
Menu planning has provided large number of returns to the organisation which are very
helpful for the success of the organisation. The profitability of the organisation are based on the
development of the menu for the organisation. The prices of the dishes are very important factor

for success of the menu in the market. In relation to Casamia, the dishes and cost of dishes which
will be planned by Casamia are examined below:
MENU COST
Shepherd Summer Pie 7.8
Pineapple Grilled Salsa 6.3
Chickenwith Bacon, Lettuce Salad and
Tomato
19.2
Squash Summer Alfredo Chicken 24.5
Soba with Chicken Noodle and Sesame Salad 30.3
Lemon Cheesecake Blueberry Mini
Ice Cream Spumoni cake
mango Mint and iced tea green
Mocktail Summer cup
Bruschetta Bites Cheesy
Baked roasted with cranberry Goat appetizer
cheese
stew with dumplings with Chicken
Steak and Irish Stout Pie
Winter and lentil soup and vegetable
White Hot chocolate
sweet Whipped potato

CONCLUSION
It is concluded from this report that the development of the menu is one of the most crucial factor
for the success of the organisation in the market. When customers visit a restaurant, they do look
for choices along with the prices and quality and other factors of food products (Ichraf, Soulef and
Hichem, 2020). food and beverage organisation need to use various types and kinds of principles
and theories. It involves meeting and completing all nutrition requirements and needs, by
fulfilling various demands and needs of family and other clients, planning of menu results in
saving energy and time. business needs to consider various requirements of customers and clients
for maximum profits. Business require skills staff, availability of equipment and facilities.