Menu Development, Planning, and Design Report Analysis

This report provides a comprehensive overview of menu development, planning, and design, focusing on the key considerations for creating an effective and profitable menu. It emphasizes the importance of costing and pricing strategies, including factors such as competitor pricing, ingredient costs, equipment expenses, and labor costs. The report includes detailed costed and priced menu examples, demonstrating how to calculate food costs, profit margins, and sales figures. The conclusion highlights the menu's crucial role in the success of restaurants and food service institutions, stressing the necessity of customer-centric menu planning to achieve business goals. References to academic sources are also provided.

MENU DEVELOPMENT,
PLANNING AND DESIGN

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

INTRODUCTION
Menu exhibits the list of food, salad, appetizers,
beverages, deserts etc. including there prices,
ingredients used and sometimes pictures of dish,
either physical in print form or on electronic
devices. Menu planning is the systematic process
to where the types of food, drinks, their prices,
colour, target market and other factors are
considered to design the exclusive menu for the
obtaining the aims of restaurant.

THE KEY CONSIDERATIONS WHICH NEED TO
BE TAKEN
• Costing of the menu showed be
reasonable and fair to the
organisation in terms of affordability.
Pricing of menu should be equitable
and profitable for the organisation
and fair and desirable for the
customers and should be according to
the spending limit of the guest.

CONTINUE…
• In the process of costing and pricing
of menu there are some factors to be
taken in account by the Woodspeen
manager that are discussed for
enhancing knowledge.

CONTINUE
• Price of competitors: While costing and pricing of
the menu Woodspeen cost manager should have live
track on the pricing strategy of competitors.
Woodspeen should consider the competitors price
and then leverage their menu by adding some special
offers with price like the vochure with wine and
beverages to compete with prices of competitors.

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: costing and pricing of the menu includes
the equipment cost, their working cost and maintenance
cost. Woodspeen should include this factor to earn the
profit margin between the cost of the item and price of
the item.

CONTINUE
• labour cost: Labour cost is the wages and
salaries of the employees. Labour cost also
includes bonuses and overtime, payroll
taxes, health care, vacation and sick days
and all the other labour cost must be
included in the costing and pricing of menu
of the Woodspeen.

CONTINUE
• consistent food quality: Food quality is also a important
factor to be considered while pricing the items of menu.
The consistent quality served by the Woodspeen in there
menu increases provide them liability to increase there
prices to earn higher profit.

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%