Design and Cost Menus

Design and Cost Menus

As a hotel manager, you know that the quality of your food and beverage offerings can make or break your hotel’s reputation. Not only do well-designed menus satisfy guests’ tastes and preferences, but they also significantly impact profitability and team members well-being.

This course will equip you with the tools and knowledge to design and cost menus that align with your hotel’s brand and delight your guests, all while controlling costs and maximising profits.

Well-designed menus can boost profitability by increasing sales, reducing waste, and improving cost control. They can also enhance guest satisfaction by offering diverse, high-quality food and beverage options that reflect local culture and global trends. At the same time, they can improve team members’ well-being by creating a positive work environment, fostering creativity and job satisfaction, and improving retention rates.

In this course, we will explore a range of best practices for menu design and costing, including menu engineering, ingredient sourcing, pricing strategies, and portion control. You will learn how to design menus that cater to your guests’ preferences while optimising revenue and controlling costs. You will also learn how to manage food and beverage inventory, reduce waste, and promote sustainability.

Learning Outcomes:

Evaluate market trends and identify target markets:

– Identify current customer market based on past and current sales performance.

– Analyse current customer profile and food service preferences.

– Source information on current and emerging food service trends and customer preferences.

– Evaluate market trends for relevance to organisational service style and cuisine.

– Identify target markets based on the nature, style and location of the operation.

Develop menus:

– Evaluate food service preferences of target markets and create menus to meet market needs and preferences.

– Develop menus to provide a balanced variety of dishes for the style of cuisine.

– Sequence menu items according to menu requirements.

– Analyse operational constraints when designing menus.

Cost menus for profitability:

– Itemise proposed components of the included dishes.

– Calculate portion yields and costs of ingredients.

– Determine net production costs of menu items.

– Determine the required profit margin and calculate the selling price to ensure maximum profitability.

– Assess the cost-effectiveness and profitability of proposed dishes to form a menu with a balanced yield.

– Make reasonable cost adjustments to ensure price-competitive menus.

Write menu content:

– Write menus using terminology appropriate for the market and organisational service style.

– Follow required menu item naming conventions for the style of cuisine.

– Present sequence of service on printed menus for ease of customer reading.

– Use accurate and innovative descriptions that promote the sale of menu items.