The Coronation Hall: Menu Development, Planning, and Design Report

This report provides an analysis of menu development, planning, and design within the hospitality sector, focusing on The Coronation Hall, a London-based restaurant and pub. It explores key considerations for costing and pricing menus, including business environment policies and cost revenue impacts, and introduces the Menu Engineering Matrix as a framework for evaluating menu item popularity and profitability. The report examines the matrix's components—Stars, Puzzles, Plowhorses, and Dogs—in the context of The Coronation Hall's menu. It then provides an overview of costed and priced menus, emphasizing the importance of strategic menu development. The conclusion highlights the importance of market analysis and strategic adaptation for achieving competitive benefits in the restaurant industry. References to relevant books and journals are also provided.

Menu Development, Planning
and design

TABLE OF CONTENT
 Introduction
 key considerations
 costed & priced menus
 Conclusion
 References

INTRODUCTION
The service and hospitality sector is wider and broader which focuses on
providing customer satisfaction. It is important for hospitality sector to
provide appropriate type of services to customers and public (Farok,
2020). Main aim of this report is to analyse the menu development and
planning in hospitality sector. This report is based on The Coronation
Hall, a London based restaurant and pub located in near the Surbiton, 7St.
Marks Hill. It is famous for its quick bites, bar and British foods and
dishes. It is located in between the busy street of Lon

The Coronation Hall

key considerations which are to be taken into account when
costing and pricing menus
Costing and pricing menu is important without which it is not possible to
set or develop a proper menu. There are various types of considerations
which are to be taken and are discussed as follows-
 Business environment policies- It is important consideration which is
to be focused as because it impacts upon price and costing of menus.
The policies of business environment are required to be properly
adopted so that price is set accordingly (Millano, 2018).
 Impact of cost revenue from sources- It is also crucial consideration
which is needed to be focused as because cost revenue has direct
impact on menu development and cost such as cost to profit ratios,
revenue figures, staffing costs is to be determined appropriately.

Continue..
 Scope and available equipment in relation to cost- In this
consideration, it states about the range of equipment which are
available in producing of menu and cost linked with them on
basis on basis of which it is easy to set and cost a menu in a
restaurant.
Menu Engineering Matrix
It is type of framework which is used by service sector in order to
examined and analyse the popular and profitable study of menu item
(Skril, 2018). Main aim of this matrix is to enhance the level of
profitability at higher scale. Through use of this matrix it is easy to
analyse the impact of items and also which helps in development of future
benefits. It is time consuming process because it require proper market
information and analysis on basis of which matrix is further prepared.

MENU ENGINEERING MATRIX

Continue..
Main benefit of using this matrix is that it provides a detail value and
importance of a particular item which is being served within a restaurant.
Also, it is seen through this manager of chosen restaurant is able to access
benefits. It comprises of several elements which are explained as follows-
Stars- It is first element of menu engineering matrix in which it states
about those foods and dishes that assist in increase of profitability and
margin level of restaurant. In context of chosen restaurant, topped chips,
small nachos, chicken wrap comes under this stage. These items provide
higher profits to business and also they are have a higher demand in
market. Topped chips in restaurant are most proffered by customers with
large quantity as they are tasty and delicious (Skril, 2018).

Continue..
Puzzle- These are those types of items which are sold by restaurant
because they have capability to enhance the profit of restaurant. In
relevance of chosen restaurant, BLT baguette and cheese and tomato
paniniis to be revised and re positioned The BLT baguette is items are
good in taste but have moderate demand within customer segment (Sturm,
2018)
Plowhorses- It is another element of menu engineering matrix in which it
states about selling of items but due to low profitability, improvement is
needed on those items. In relation of selected restaurant, jacked potato
comes need improvements & that improve the profit too. These items are
being mostly demand on a specific occasions (SUCIPTO, 2017).
Dogs- This is element in which it includes those type of items which
provide low profit and has low volume. Such type of items can be
removed or prices can be lowered of such items. In relation of chosen
restaurant, grilled hallaoumi is to be removed by restaurant. In dogvs
category, the items with low demand can be improved or removed relying

Continue..
 Dogs- This is element in which it includes those type of items which
provide low profit and has low volume. Such type of items can be
removed or prices can be lowered of such items. In relation of chosen
restaurant, grilled hallaoumi is to be removed by restaurant. In dogvs
category, the items with low demand can be improved or removed
relying on restaurant choices.
Costing and pricing menu is important which is to be focused so that it is
easy to set price of a menu in appropriate manner. Furthermore, it is too
analyzed that manager of restaurant is required to access such
considerations which helps in development of menu in correct way. For
example- The Coronation Hall determine the monthly operating cost of
rent and utilities, food cost, labor cost etc.

costed & priced menus
Costed and priced menu is important which is to be focused so that
appropriate type of menu development is being done. Manager of
restaurant make assure that it is easy to access the customer requirement in
easy way. Moreover, it is too analyses that by use of costed and priced
menu it is easy to fulfill the needs of customers easily. So, manager of The
Coronation Hall has provided a plan which is further discussed as follows-