Menu Planning and Recipe Development

This assignment discusses the principles and factors of recipe development, menu planning decisions, and the influences of service methods. It also explores the stages of menu product development planning and the impacts of different factors on the development process. The assignment is based on Prezzo, a chain of British-owned restaurants serving Italian cuisine in the United Kingdom. Subject: Menu Planning and Product Development. Course Code: N/A. Course Name: N/A. College/University: N/A. Document Type: Assignment.

MENU PLANNING

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

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. They has 280 plus
branches including 23 restaurants which opened under both Prezzo and Chimichanga Brands.
This assignment will discussed about principles and factors that impacts on development of new
food concepts with service methods as well (Lundstrom and et. al., 2011).
TASK A
1.1 Principle and factors of recipe development
Recipe development refers to those aspects that includes research on variety food items
such as herbs, sauces, soups and inventing new food products as per different taste and
preferences of people. This will attract people and generate interest to visit Prezzo for its fresh
recipes which improve productivity as well as profitability. There are various kind of principles
of recipe development which may considered by Prezzo are given below:
Accessibility:- This term refers to those cereals and vegetables which are willingly
acceptable by regular clients and new ones also. It is important to include such food items in
menu that match with preferences of customers as well as their budget of income. It will
facilitate to make them comfortable to choose Prezzo because they provides tasty food at
reasonable prices.
Nutritional value:- People eat food to gain energy in form of different kind of nutritive
elements such as iron, protein, carbohydrates, vitamins, calcium etc. Prezzo have to take care of
nutritive value of each and every food concept which they want to render to customers. This will
facilitate to improve client count along with their satisfaction (Raco and Street, 2012).
Food preparation tips:- There are several trucks that are utilised by restaurants to make
more delicious and nutritive dishes. It is important to build correct habits and tips of making food
products because this will impacts directly on taste. Methods of preparing food product also
affects on decision of purchasing of people.
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1.2 Factors influencing menu planning decisions
There are several types of factors which impacts on menu planning decisions and those
are described below:
Potential of kitchen and services personal:- It is all about that fact, restaurant have to
appoint more capable and efficient cooks to implement fresh food concept. This is important to
make an effective kitchen having all essential utensils and equipments to make appropriate dish.
Cost of menu:- This will defined as that much cost which utilised in overall
manufacturing of food items and sell it to customers (Schilling and Neubauer, 2017). It is
important to make sure that cost of productions should not be more than selling price so that
profitability will improved.
Types of consumers:- There are various kind of clients having their different types of
taste and preferences. Prezzo have to make sure to prepare such food items to fulfil desires of
almost every person by implementing several unique things by making proper decisions.
Location of restaurant:- This factors impacts on decision making because nearby
locations described about kind of clients. It is so because people staying there or visiting
regularly have some of demands and according that Prezzo have to introduce their fresh food
concept.
1.3 Factors that influence service methods
There are different types of methods by which hotels and restaurants provide service to
customers in proper way. As per dissimilar strategies and policies of various eating place
regarding its food items, they render their services more effectively. Better techniques of services
should be adopted by Prezzo because people consider this factor to prefer particular edifice.
Components impacts on these methods are given below;
Types of restaurant:- Different types of restaurant has dissimilar food products as per
there theme such as Prezzo which has Italian theme of food items. Some of them are provide self
service to take their meal from counter (Skouteris and et. al., 2011). Many of hotels provide on
dining service but they charge extra for this.
Advantages Disadvantages
Applying unique styles of providing services
attract more people and personally attending
Some of clients don't like self like and due to
this they prefer other restaurant so that it
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methods are quite effective. results in reduce customers.
Creativity of menu:- Menu of any restaurant is considered as first impression on a
person which convince them to choose it for having meals from there.
Advantages Disadvantages
Prezzo has an innovative menu that attract
people because it provides details about
various dishes along with its price, flavours
and ingredients.
Sometimes, client refuse to have meal in that
restaurant because of observing few of
ingredients and flavours mentioned in menu.
They make negative prediction without tasting.
2.1 Stages of menu product development planning
There are several stages of menu product planning which may considered by Prezzo that
are explained below:
Information collection about customers:- This term includes that firm have to observe
and analyse about differencing kind of needs, wants and preferences of them so that they will
complete them in appropriate manner (Torsiello, 2014)
Identification:- It includes to make action of plan by involving several factors desired for
desired of people. It is all about to make effective technique to fulfil requirements of clients.
Recheck current procedures of production:- Evaluation of present operational activities
should be done to determine its threats so that they will sort out efficiently.
Matter:- This is all about to identify those important elements which must be implement
while making plan of action.
Plan:- This step is to prepare final design of organising various processes to attain
desired outcomes (Wong and et. al., 2013)
Factors that affects of menu and product development Sales mix:- This term basically consists of break even, sales and profits of Prezzo and it
is essential to be done as it is responsibility of manager.
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 Competitors activity:- Various competitors are there then it is important to analyse their
innovative techniques to maintain their own style of proving food products in Prezzo.
 Feasibility studies:- This factors involves several elements such as economic,
technological and legal aspects to complete any task successfully.
2.2 Impacts of different factors on development process
Several factors are there which may affects the development process of an organisation.
Some of them are described below:-
 Social:- It is all about those elements which are relevant to societal facts and norms
which are necessary to be followed by Prezzo while introducing development procedure.
For example: most of people like pure Italian food but fresh food concept is about to add
other different dishes ( Zozaya-Gorostiza, 2012).
 Economic:- It includes budget of manufacturing new food item because if it is more
expensive them there is no meaning to launch it. Because people are unable to buy them
and profitability of Prezzo get unbalanced.
 Domestic:- It is analysed by chief executive of Prezzo that other competitors are
launching similar product then they have to modify it with few of innovative strategies to
make ore profits.
Impacts of media:- Prezzo can choose one of effective media mode by which they
become able to render information about fresh recipes to attract more clients. They also ask for
feedbacks and suggestion from them so that desired of customers can be completed more
properly.
Impacts of employee capabilities:- Prezzo have to hire more skilled and able staff
members so that they can provide effective services to customers. It is also necessary to render
learning procedures for previous workers to improve their performance.
TASK B
Covered in PPT
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
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to introduce new food item then they have to make innovative strategies and policies to
implement it successfully.
REFERENCES
Books and Journals
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.
Lundstrom, C. and et. al., 2011. Multi-touch table system for medical visualization: Application
to orthopedic surgery planning. IEEE Transactions on Visualization and Computer
Graphics. 17(12). pp.1775-1784.
Raco, M. and Street, E., 2012. Resilience planning, economic change and the politics of post-
recession development in London and Hong Kong. Urban studies. 49(5). pp.1065-1087.
Schilling, E. G. and Neubauer, D. V., 2017. Acceptance sampling in quality control. Crc Press.
Skouteris, H. and et. al., 2011. Parental influence and obesity prevention in pre‐schoolers: a
systematic review of interventions. Obesity reviews. 12(5). pp.315-328.
Torsiello, N. E., 2014. Decision-making and Obesity Policy: Self-control, Mental Accounting,
and Menu Labels. Yale University.
Wong, V. W. S. And et. al., 2013. Community-based lifestyle modification programme for non-
alcoholic fatty liver disease: a randomized controlled trial. Journal of hepatology. 59(3).
pp.536-542.
Zozaya-Gorostiza, C., 2012. Knowledge-based process planning for construction and
manufacturing. Elsevier.
Online
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