Report on Menu Development, Planning, and Design for Casamia

This report provides an overview of menu development, planning, and design, with a focus on costing and pricing strategies for restaurants, specifically in the context of Casamia. It highlights key considerations such as the impact of cost and revenue sources, business environment policies, equipment availability, seasonality restrictions, and the current economic climate. The report also touches upon different approaches to menu costing and pricing, emphasizing the importance of identifying the right cost and pricing methods to develop an effective menu. References to relevant research articles are included to support the analysis and recommendations presented in the report.

MENU DEVELOPMENT,
PLANNING AND DESIGN

TABLE OF CONTENT
• Introduction
• Key consideration for costing and pricing of menus
• Costed and priced menu
• Approaches of menu costing and pricing
• References

INTRODUCTION
Menu refers to a statement related to
food and beverage that is offered to
customer and has list of prices of food
and beverage items. It is a list that
contain different option and among
which customers can choose dish of
their choice.

KEY CONSIDERATION FOR COSTING AND
PRICING OF MENUS
There are different types of factors to be consider by restaurant at time
of identification of pricing and cost of item of menus. These factors can
create impact over profitability and marketing share of company.
Explanation of these factors in context of menu development of Casamia
is mentioned below:
• Impact of cost and revenue from different source
• Business environment policies and extent of its impact on cost
• Scope and limitation of availability of equipment related to cost
• Impact of seasonality restriction on menu cost calculation
• Current economic climate

COSTED AND PRICED MENU

MENU

APPROACHES OF MENU COSTING AND PRICING
In context of identifying of cost of menu, it
is important to use different types of
method identification of right cost and
pricing in order to develop menus. These
strategies and methods assist firm to
develop effective menu for restaurants of
Casamia.

REFERENCES
• Zeng, S., 2020, August. Unlocking Individual Potential in Computerized
Dynamic Assessment with an Evidence-driven Menu-based Mediation
Mechanism. In 2020 15th International Conference on Computer Science &
Education (ICCSE) (pp. 774-777). IEEE.
• Zhang, M. and Zhang, W., 2020. When context meets self-selection: the built
environment–travel connection revisited. Journal of Planning Education and
Research, 40(3), pp.304-319.

THANK YOU