Menu Planning and Recipe Development

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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