Menu Planning: Justifying Menu Design and Developing Food Service Environment

This presentation discusses the importance of menu planning in the restaurant industry, focusing on justifying menu design and developing the food service environment. It also covers the findings of research, justifying new food concepts, recommendations, and the performance of applying new food concepts. The case study is based on Prezzo, a chain of British-owned restaurants serving Italian cuisine in the United Kingdom.

Menu Planning
TASK B

Table of Content
• Introduction
 Justify menu design
 Development of food service environment
 Findings of research
 Justify new food concept
 Recommendations
 Performance of applying new food concept
• Conclusion
• References

Introduction
Menu planning can be described as to prepare an effective
plan of action in terms of time, money, product, resources
and other aspects relevant to business in appropriate
manner. In case of restaurant, it is all about the various
kind of dishes along with their different flavours and price
of them are mentioned. This report is based on Prezzo
that is a chain of British owned eating place and serve
food inspired by Italian cuisine in United Kingdom.

Justify menu design
There are different types of menu planning in various restaurants as per
their food items and services provided to customers. It is necessary
to make several recipes based on Italian theme within Prezzo to
improve sales and customers as well. There are various competitive
organisations which implements certain creative policies to enhance
their goodwill in market then Prezzo ned to analyse then on regular
basis.

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This will facilitate to apply
several innovative technique to
balance image of restaurant and
build strong position in market
competition.

Development of food service environment
Development of food service environment includes all these factors such
as menu, recipe and service style. As per this criteria, the restaurant
have to apply certain innovative recipes into menu of Prezzo with
unique style. They can implement different creative techniques and
skills by which staff members serve appropriate food items or other
services. All these elements are capable to attract new people and
make them loyal to specific firm.

Findings of research
There are different kind of food businesses which are running across the
world having their own strategies and policies. Every food
organisation have to make sure about internal and external sources to
be evaluated. It is an essential aspect ensure qualities of food items
because people are going to eat them. The procedure of research
includes elements like brand equity, market sizing, positioning,
concept testing, category, opportunity thought creation etc.

Justify new food concept
 New food concept is launching to improve effectiveness of menu by
preparing it in perfect manner.
 This is because of the fact which indicates that menu Prezzo may
considered as first impression through that people make decision
buying product from there.
 Every thing should be clearly mentioned about the various food
items in order to avoid confusions.

Recommendations
 Prezzo have to apply new food product by doing proper
analysis so that desired item can be introduced.
 Fresh eatable goods should be prepared in such manner
through which it will easily accepted by people.
 First imprecision about particular product will remain for long
time in minds of customers.

Performance of applying new food
concept
 A market research is done by me for observing and analysing
needs, demands and preferences of people.
 Through this, I can make an accurate plan of action including
innovative strategies and techniques.
 It is important to prepare several methods of completing
procedures to make an effective food product to gain satisfaction
of people.

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I need to render accurate learning
programmes for staff members
to enhance their skills and
abilities to complete their task
in well manner.

Conclusion
The above report had concluded that menu planning is an important
aspect which should be in appropriate manner and make it perfectly.
It is considered as first impression of restaurant in front of any new
person which support to make buying decision. Every food business
required to introduce new food item then they have to make
innovative strategies and policies to implement it successfully.

References
Davis, B. and et. al., 2018. Food and beverage management.
Routledge.
Fleischmann, B., Meyr, H. and Wagner, M., 2015. Advanced planning.
In Supply chain management and advanced planning (pp. 71-95).
Springer, Berlin, Heidelberg.
Lee, S. H., Lee, J. and Neilson, S. M., 2017. Exploring Guest
Preferences of Breakfast Menu: Conjoint Analysis. Journal of
Culinary Science & Technology, pp.1-16.

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