Menu Development, Planning, Design and Pricing for Prufrock Coffee

This report, focusing on Prufrock Coffee, delves into the critical aspects of menu development, planning, and design. It examines the importance of pricing and costing from both customer and business perspectives, emphasizing the need for a balance between quality and affordability. The report explores key considerations such as energy utilization, labor costs, and profitability analysis. It highlights the significance of business environmental policies, sustainability, and profit ratios in menu planning. Furthermore, it addresses the impact of environmental factors and seasonality on pricing strategies. The conclusion underscores the importance of effective costing methods and customer-centric menu design to achieve profitability. References include relevant books and journals on menu design and consumer behavior.

MENU DEVELOPMENT,
PLANNING AND DESIGN
Prufrock coffee's

TABLE OF CONTENT
• Introduction
• Proposed menu
• Key consideration while determining prices and costing for menus
• Conclusion
• References

INTRODUCTION
• Pricing and costing is very essential term in regard to both customer and
business perspective.
• Every customer wants good quality but at low price similarly every business
wants that prices should be such that it can't make them to bear loss.

Purposed menu

Main sources of revenue

Energy utilisation & Labour cost:
Energy utilisation:
• It refers to efficiently utilizing resources or
equipment's in such a manner that overall energy will
be fully utilized.
• It will reduce wastage of resources and ensuring full
utilization of them.
• One of the best practice of lowering cost.

Profitability analysis

Energy Cost and Staffing Costs associated to
menu items

Cost to profit margin ratios

Key consideration while determining prices
and costing for menus
Business environmental policies:
• It is very essential for Prufrock coffee to consider this element while
determining prices and costing regarding its menu. This means that it have to
be careful in regard to compliance of environmental laws in the form of
following sustainability concept (Capolongo, 2018).
• So that, along with business perspective environmental consideration will also
be meet.
Profit ratio:
• It is a critical element which is required to be followed by Prufrock coffee.
This means that while meeting customer's consideration in the form of
availing product at low cost, it has to be careful that with customer's need
business consideration will also be meet.
• It can do it by decreasing cost of operation so that without compromising
quality and price it can maintain its profit ratio.

Continued…
Environmental factor:
• Prufrock coffee have to decide and vary its
prices in its menu as per changes in climatic
conditions.
• This means that with the pursuing season it
can arrange its menu and its cost so that
seasonality concept along business
perspective will easily meet.

CONCLUSION
• From the above it had been concluded that:
• Various approaches for costing menu and pricing their food products while by
making proper use of effective methods to prepare the accurate prices for
gaining huge amount of profitability.
• Costing and pricing must be important for developing menu cards and menu
must be prepared as the customer requirements along with business purpose.

REFERENCES
• Books and journals
• Filimonau, V. and Krivcova, M., 2017. Restaurant menu design and more
responsible consumer food choice: An exploratory study of managerial
perceptions. Journal of cleaner production. 143. pp.516-527.
• Capolongo, S. and et.al., 2018. Healthy design and urban planning strategies,
actions, and policy to achieve salutogenic cities. International Journal of
Environmental Research and Public Health.15(12). p.2698.