Restaurant Menu Development, Planning, Costing, and Analysis Report

This report provides a comprehensive analysis of menu development, planning, and costing for a restaurant, specifically focusing on the Refectory Kitchen & Terrace restaurant. It begins with an introduction to the topic and then delves into menu costing, presenting a detailed breakdown of menu items, prices, portion costs, food cost percentages, contribution margins, and profitability. The report identifies main revenue-generating items and analyzes energy consumption and staffing costs. It includes a profitability analysis, examining revenue, costs, and gross profit, along with a cost-to-profit margin ratio and break-even point calculation. Key considerations at the time of menu planning are also discussed, such as the impact of revenue and cost, business environment policies, and economic climate. The report concludes by summarizing the findings and highlighting the importance of effective menu planning and costing strategies for restaurant success. References to relevant academic sources are also provided.