Pasco Cafe Menu: Planning, Design, and Cost Considerations

This assignment focuses on the development of an A' la Carte menu for Pasco Café, a business located near a railway station and offices. The assignment considers key factors such as food cost percentages to determine the profitability of menu items and aims to attract new customers while retaining existing ones. The menu includes a variety of hot and cold drinks, with corresponding prices, and the assignment concludes by emphasizing the alignment of the menu with the café's objectives. The menu items are designed considering the target customers. The assignment highlights the importance of menu planning, design, and cost analysis in the business development process. Desklib provides access to this solved assignment, alongside other academic resources, to help students with their studies.

Menu Development, Planning &
Design
(LO2)

TABLE OF CONTENT
• Introduction
• Key Considerations & Justification
• Menu for Pasco Café
• Conclusion

Introduction
In this presentation, an attempt has been made to plan and design a menu for a
small high street café with 20 covers which is located on a busy high street
between a railway station and offices and has regular customers from a local
builder’s merchant. The objective of the menu is to attract new customers whilst
at the same time retaining the existing regular customers of Pasco Café. The key
considerations which are taken for costing and pricing the menu have also been
mentioned.

Key Considerations & Justifications
The following considerations and points have been taken into care before
preparing the menu for Pasco Café which are as follows:
Food cost percentage:
Food cost percentage refers to the cost incurred in the materials which are being
used to make a particular dish or item. It is important to consider the various
food cost percentages for different items on the menu to analyse the profitability
of each food item. Every food item has a different value of food-cost percentage
which is determined on the basis of cost and quantity of materials which are
required to prepare the item.

Menu for Pasco Cafe
A` la Carte
Hot Entries Prices ($)
Café Latte 1.5
Cappuccino 1.75
Café Mocha 1.25
Hot Chocolate 2
Lemon Tea 1
Green Tea 1
Cold Entries
Iced Mocha 1.75
Café Frappe 2.25
Iced Caramel Macchiato 2.5
Iced Tea 1.25
Mint Frappe 1.25
Virgin Mojito 1.15
Sides
Muffins 0.75
Cookies 1
Garlic Bread 2.75

CONCLUSION
It can be concluded from the presentation that the A` la Carte menu prepared for
the Pasco Café is in alignment with the requirement of the owner of the café to
attract more people and retain the existing customers of the business. It can also
be concluded that various points have been taken into consideration while
preparing the menu such as food cost-percentages, target customers and needs
and requirements of the customers.

THANK YOU