Importance of Menu Planning and Product Development

This assignment report highlights the importance of menu planning and product development in the hospitality industry. It emphasizes that effective menu planning can enhance a company's performance level and create strong customer satisfaction. The report also covers the concept of new food product development, from concept to marketplace, and its relevance to the industry. Key research findings and publications are referenced, providing a comprehensive understanding of this critical aspect of hospitality management.

Menu Management and
Product Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of the recipe development.................................................................1
1.2 Factors that influence menu planning decisions...................................................................2
1.3 Factors that influence service methods.................................................................................2
2.1 The stages of menu product development planning..............................................................3
2.2 The influences of different factors on the development process...........................................4
TASK B ......................................................................................................................................4
Covered in PPT...........................................................................................................................4
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Menu planning is an process to represent best presentation of the recipe for the customers
and guests. It is significant objective of food services organization which attract number of
customers towards the company food (Menu Planning, 2018.). By this company enhance their
overall sales by offering best recipes to guests. Present report is based on Fiddoe's Italian
Kitchen, which is Contemporary and Traditional style restaurant in UK. They offer tasty recipes
to its customers. In this report, researcher discussed about best menu which helps in enhancing
positive brand image at market place.
TASK A
1.1 Principles and factors of the recipe development
Recipe development play vital role in restaurant because it helps in offering quality food
services to its customers. For attaining positive results it is important for manager to consider
various elements at the time of preparing food recipe such as ingredients, temperature and many
more. Along with this, there are major principles which helps in making a tasty food. In this
context, recipe development include some principle can be understood by following points: Availability of raw material, time and money: This is one of the major factor for
company to consider in their recipe development because in absence to raw material they
fails in making any kind of food recipes (Heizer, 2016). Food habit of customers: In this, it is also important for manager to understand habit of
the customers before making food recipe. By this they easily serve them accordingly. Taste and preferences of customers: It is also an important element for manager to
determine customers taste and preferences towards the products so that they effectively
develop a best menu planning.
 Occasions: Under this manager of restaurant should provide special menus to customers
as per occasions like, meetings, birthday parties and many more as which will helps them
in enhancing their performance level at market place (Fuller, 2016).
Thus, Fiddoe's Italian Kitchen have to consider all these principles at the time of menu
planning which helps in enchaining the positive brand image in front of customers.
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1.2 Factors that influence menu planning decisions
It is important duty of restaurant to provide best services to its customers in order to
enhance their customers base (Brem and Wolfram, 2014). In this context, there are some
effective factors which influence Fiddoe's Italian Kitchen at the time of menu planning decision
are as follows: Competition in market: It is one of the important factors which influence the menu
planning decision of the restaurant. So that before introducing their products, manager
have to understand their competitors recipes. By this they easily attract more customers
towards their foods (Jeitschko and Zhang, 2014). Budget: Customers budget also play important role in influencing menu planning
decision. In this manager also evaluate the customers budget at the time of taking
decision of their menu.
 Variety: It is also an important factors which define number of varieties in food list
which may leads in making attractive and tasty food. By this customers get attracted
towards restaurant menu.
1.3 Factors that influence service methods
There number of factors which directly influence services methods of the Fiddoe's Italian
Kitchen. For attaining better results, its is important for company to use in their services. By this
firm increase their customers base. All these are as follows: Type of restaurants: It is introduce their services in fast food restaurant in which they
serve their food services to number of guest.
 Menu style: It is related with menu which is offer by the restaurant to its customers such
as cycle menu, buffets and many more (Damanpour, 2014).
Apart from this, there are various methods with its advantages and disadvantages are as
follows:
English service method: These type of services are adopt by various restaurant in which they
define silver and Queridon methods to offer their food recipes to its workers in most effective
manner. Advantage: In this food services are fast and well presentable.
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 Disadvantages: This method require capable staff who are perfect in giving their
services.
French service method: This method define traditional way in which they service their food
services to its customers through honourable peoples (Brustbauer, 2016). Advantages: This methods is more beneficial because it helps in serving food to selected
customers in whole society.
 Disadvantages: As the food served by them are expensive that normal class people
cannot afford it easily.
Russian service method: The speciality of this method it is cooked as a whole for example:
pork, large fish etc., Advantages: The biggest advantage of this it looks classy and presentable.
 Disadvantages: It requires person who have specialised skills in this field.
2.1 The stages of menu product development planning
Planning of menu product development is one of the important aspect for restaurant
which helps in improving their performance level. In this context Fiddoe's Italian Kitchen follow
some stages are as follows: Knowing the guest: It is one of the important step which helps in planning an successful
menu. Basically it compile about overall sale, customers preferences, age, budget and
their order (Verzuh, 2015). Diagnosis: Under this step, manager of restaurant analyse entire menu items in which
they set top performers. By this, they easily enhance their sale at market place. Knowing own operations: It is also important for restaurant to effectively understand
about their themes in which they specialist. In this they have to maintain enough
equipments to make food recipes. Along with this, they also set an effective budget to
develop an ideas to set food cost. Content: Under this stage, menu content can be planned which cover all the sections and
food categories with its price. Along with this, restaurant also use new and innovative
techniques at the time of planning the contents.
 Design: It is also an important step in which company finalize the menu design and
layout in order to enhance customers base (Gogou and et. al., 2015).
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2.2 The influences of different factors on the development process
Menu is a important tool which play vital role in increasing overall sale of the restaurant
at market place. In this the development as well as preparation of menu helps in determining
customers taste. Along with this number of factors are affect menu development process such as
image of the company, customers taste and needs, ingredients cost and many more. For
satisfying customer needs and wants, it is important for Fiddoe's Italian Kitchen to planned menu
effectively (Dobrucka and Cierpiszewski, 2014). With the help of this they enhance their overall
sales and profitability level at market place. Furthermore, another major factor which directly
influence their overall process is its skilled staff members who are effectively handle kitchen and
services department in appropriate manner.
TASK B
Covered in PPT
CONCLUSION
From the above mentioned report, it can be summarized that both menu planning and
product development are important for hospitality industry. With the help of this company easily
enhance their performance level and create strong customers base. Basically menu represent food
recipes and services which offer to the customers as per their demand. By this firm easily attain
better customers satisfaction level in order to enhance their performance as compare to its rivals.
REFERENCES
Books and journals
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Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Heizer, J., 2016. Operations Management, 11/e. Pearson Education India.
Brem, A. and Wolfram, P., 2014. Research and development from the bottom up-introduction of
terminologies for new product development in emerging markets. Journal of Innovation
and Entrepreneurship. 3(1). p.9.
Laudon, K. C. and Laudon, J. P., 2016. Management information system. Pearson Education
India.
Hernández-Maestro, R. M. and González-Benito, Ó., 2014. Rural lodging establishments as
drivers of rural development. Journal of Travel Research. 53(1). pp.83-95.
Damanpour, F., 2014. Footnotes to research on management innovation. Organization Studies.
35(9). pp.1265-1285.
Jeitschko, T. D. and Zhang, N., 2014. Adverse effects of patent pooling on product development
and commercialization. The BE Journal of Theoretical Economics. 14(1). pp.27-57.
Brustbauer, J., 2016. Enterprise risk management in SMEs: Towards a structural
model. International Small Business Journal. 34(1). pp.70-85.
Verzuh, E., 2015. The fast forward MBA in project management. John Wiley & Sons.
Gogou, E. and et. al., 2015. Cold chain database development and application as a tool for the
cold chain management and food quality evaluation. International Journal of
Refrigeration. 52. pp.109-121.
Dobrucka, R. and Cierpiszewski, R., 2014. Active and intelligent packaging food–research and
development–a review. Polish Journal of Food and Nutrition Sciences. 64(1). pp.7-15.
Chen, C., Zhang, J. and Delaurentis, T., 2014. Quality control in food supply chain management:
An analytical model and case study of the adulterated milk incident in
China. International Journal of Production Economics. 152. pp.188-199.
Online
Menu Planning. 2018. [Online]. Available
through:<http://organizedhome.com/kitchen-tips/menu-planning-save-time-kitchen>.
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