Menu Development, Planning and Design (P3 & P4) Report for Pasco Cafe

This report focuses on menu development, planning, and design for Pasco Cafe, addressing key considerations for costing, pricing, and menu item analysis. It delves into the impact of cost and revenue, staffing costs, and the influence of business environment policies. The report provides a detailed breakdown of menu costing, including food cost percentages, portion costs, and contribution margins for various menu items. It examines the relationship between food prices and costs, the effects of seasonality on menu costs, and the importance of producing accurately costed and priced menus to meet customer requirements. The analysis includes detailed tables illustrating menu item sales, costs, and profitability, with a conclusion emphasizing the importance of effective menu management and design in meeting both business and customer needs. The report also includes references to support the analysis.

Menu Development,
Planning and design
P3 & P4

Content
 Introduction
 Major considerations to be taken care for costing
 Produce accurately costed and priced menus to meet a range of
customer requirements
 Conclusion
 References

Introduction
Menu planning states as the process that
defines and states various process
which are offered, verbalize and
communicate by restaurant to its
customers. The main function of menu
planning is to offer food and beverage
products to customers.

Major considerations to be taken care for
costing
Impact of cost and revenue
Staffing cost- Pasco cafe must decide final prices for their food
through which management is able to calculate right cost of their
foods. This also leads company to prepare and determine right
prices through deciding fixed and variable cost for organisation. It
results food which is offered through menu consider overall cost for
preparing food.

Continue…
Revenues- This is essential for the cafes to assure that profits for
organisation must not be impacted due to change in design and
prices of menu. The main motive to decide right prices is to identify
profits by calculating profits and cost from formulation of food
items till deliver of food products.

Continue…
Policies related with business environment and their impact
This includes laws, legislations, rules etc. which are advantageous
towards environmental policies and protection. Food and beverage
items that are prepare for food must be included to compile long
term benefits as Pasco cafe perform their work through ethical
approach.

Continue…
Cost and price
Prices and cost of food items both are contrary from each other it refers
price includes profits for organisation that is sold by them to
customers. On the other side, cost refers to expenditures which is
used to set up, collect and prepare of food items.

Continue…
Restrictions related with seasonality on menu cost calculation
Food items availability also depend on seasons that changes within a
year the major concern of restaurant is to gain and learn more skill
to deliver seasonal foods. In context of Pasco cafe all foods and
beverage items which are sold to customers must be good in quality.
This results prices of food is focused to minimise cost with good
quality in order enhance number of loyal customers.

Produce accurately costed and priced menus to
meet a range of customer requirements
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%
Cheese
Sandwich 5 $10.95 $3.50 32.00% $7.45 $54.75 17.5 $37.25 9.00%
Tuna
Sandwich 7 $11.95 $4.25 36.00% $7.70 $95.60 $34.00 $61.60 15.00%
Veg.
Lasagne 6 $12.95 $4.00 31.00% $8.95 $77.70 $24.00 $53.70 13.00%
Crisps 5 $14.95 $5.25 35.00% $9.70 $59.80 $21.00 $38.80 9.00%
Veg Burger 5 $15.95 $7.25 45.00% $8.70 $79.75 36.25 $43.50 10.00%
Totals 40 $618.50 $203.25 $415.25
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.%

Continue…
Item Total Sold Menu Price
Portion
Cost
Food Cost
%
Portion
C.M.
Total Food
Sales
Total Food
Cost Total C.M. C.M.%
Tea 78 $5.95 $1.55 26.05% $4.40 $120.90 $464.10 $343.20 11.66%
Cafe Latte 211 $6.75 $1.72 25.48% $5.03 $362.92 $1,424.25 $1,061.33 31.54%
Cold Coffee 130 $6.95 $1.76 25.32% $5.19 $228.80 $903.50 $674.70 19.43%
Hot
Chocolate 19 $7.50 $2.23 29.73% $5.27 $42.37 $142.50 $100.13 2.84%
Cappuccino 31 $6.75 $1.93 28.59% $4.82 $59.83 $209.25 $149.42 4.63%
Cafe frappé 129 $6.45 $1.68 26.05% $4.77 $216.72 $832.05 $615.33 19.28%
Espresso 71 $6.95 $1.53 22.01% $5.43 $108.63 $493.45 $384.82 10.61%
Total 669 ACM = $4.98 $1,140.70 $4,469.10 $3,328.93 100.00%

Conclusion
From the above presentation it can be concluded that restaurants need
to follow certain principles while planning their menu so that they
can be made attractive while considering all the principles and
determinants. Menu when effectively managed and designed can
help in including a variety of dishes in company so that business
and customer requirements can be effectively met.

References
Andersen, B. and Røe, P. G., 2017. The social context and politics of large
scale urban architecture: Investigating the design of Barcode, Oslo.
European Urban and Regional Studies.24(3). pp.304-317.
Bossavit, B. and Parsons, S., 2018. Outcomes for design and learning
when teenagers with autism codesign a serious game: A pilot
study. Journal of Computer Assisted Learning. 34(3). pp.293-305.

Thank You