Restaurant Menu Planning and Development Report: Casamia Bristol

This report provides an in-depth analysis of menu planning and development, using Casamia Bristol as a case study. The report delves into the critical aspects of menu creation, including key considerations such as understanding market trends, operational efficiency, and historical data. It explores various pricing strategies, including ideal food cost pricing, competitive pricing, and demand-driven pricing, highlighting their application within the restaurant setting. The report also emphasizes the importance of accurately costing menu items to ensure profitability and the inclusion of value-added features to enhance customer experience. The conclusion underscores the significance of an attractive and effective menu in attracting customers. This report, along with many others, is available on Desklib, a platform designed to provide students with valuable study resources and solutions to assignments.

Menu planning and
development

Table of content
 Introduction
 key consideration
 Pricing the items in same way as competitors
 Accurately costed priced menus
 Conclusion
 References

INTRODUCTION
According to studies menu planning is demonstrated as the process of
making list of various food items which are served as meal whether its a
breakfast, brunch, lunch and dinner. The main and important purpose of
menu planning is collecting marketing tools, sources of information, and
selling tools. The term menu planner it could be highly skilled in several
number of areas which includes current trends in terms of foods, operation,
and historical records in addition sales mix data, menu ideas list as well as
seasonality of food should be available during a menu planning and
development. In this report would be covering menu planning and
development in the context of Casamia Bristol.

Casamia bristol

key consideration which needs to be taken into accounts when
costing pricing menus
The menu is the main driving force which drag the customers attention or
getting customers in the door, and they neds to pay for the the quality
which they have been received. In the context of casamia the prices which
are mentioned on the menus they directly affects the profitability of
restaurants and such kind of guidelines could be helpful in pricing
decisions.
Ideal food cost pricing method – The actual cost of the items on the menu
they are divided by ideal food cost percentage, approximately (25-30%).
Desired food cost percentage + the raw food cost of item = price.

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Accounts for items such as salt and pepper , fryer oil, condiments they are
at a variance of about 4%. In the context of casamia if there is goal of food
cost percentage should be 30% then the aim can be 26% accounted for the
extra costs.
Competitive pricing method – Prices are assigned which are based on the
general market price or the prices which are in competition.

Pricing the items in same way as competitors
 Price should be slightly lower in order to attract those peoples who
are looking for deal.
 Prices should be set higher to attract those peoples who are looking
for the higher quality.
Demand – driven pricing method
Demand and supply – The demands of food are quite higher than the
supply, thus groups of peoples are willing to pay for it. In the context of
casamia bristol, the airports and sports stadiums gouge their prices
because the visitors or guests they do not have any other option to go
somewhere else.

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The number of restaurants with unique atmosphere as well as speciality
menu items could do this , because the guests they pay for the
experience and foods.
 Evaluate current profitability- To estimate the profitability,
there is need of understanding highest grossing items which often
makes the most profit. In the context of casamia bristol the
seafood restaurant , mostly the lobsters they nearly accomplishes
highest gross of profit. Profits can be maximized by raising prices
slightly, therefore train servers they promote lobster as a featured
item or in a special manner.

Accurately costed priced menus
Pricing considerations
Once the portion cost and the total cost of recipes been established , this
means its time to fix the prices for the menu. In the relevance of
casamia bristol, considering costs is essential part in business for the
purpose of making money ( to meet break even and budget in the on-
site segment. Customers they always willing to pay more if the menu
items adds feature values which includes convenience for example food
which is delivered, and in addition superb service such as cooking at
the table and fine dinning.

Menu

CONCLUSION
As per discussed above the entire report explains that development in
menu items is very essential, because if menu is attractive and effective
this would drag the attention of the customers who are looking for the
meal . Therefore in this way menu planning and development is very
important.

REFRENCES
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Storey, C. and Larbig, C., 2018. Absorbing customer knowledge: how
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Service Research, 21(1), pp.101-118.
Van Fan, Y., Chin, H.H., Klemeš, J.J., Varbanov, P.S. and Liu, X., 2020.
Optimisation and process design tools for cleaner production. Journal
of Cleaner Production, 247, p.119181.
Picciotto, R., 2020. Towards a ‘New Project Management’movement? An