Strategic Management for Food Businesses

The assignment delves into strategic management practices essential for success in the food business sector. It examines how factors such as high-quality ingredients, exceptional customer service, and effective marketing strategies contribute to a positive reputation and market competitiveness. The document also highlights the importance of product innovation, resource recovery, and adapting to a circular economy model for sustainable growth.

Menu Planning and Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Principles and factors of recipe development.......................................................................1
1.2 Factors that influences menu – planning decisions...............................................................2
1.3 Discuss factors that influence service methods.....................................................................2
2.1 Stages of menu product development planning....................................................................3
2.2 Evaluate the influence of different factors on the development process...............................3
TASK 2............................................................................................................................................4
COVERED IN PPT.....................................................................................................................4
CONCLUSION................................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
In United Kingdom, hospitality sector has totally changed its face where organisations
tries to fulfil consumers needs in regular manner. Then only these firms can expect growth of
their business (Brustbauer, 2016). This project is based on an Italian theme based Restaurant
named as Murano. It is located in London and have a good reputation in the society. Report is
going to include various principles which needs to be considered while making or developing a
recipe. Along with this, way of menu designing, elements that aid in developing process and
planning that helps in developing a planning. Attention can be grabbed of consumers in a huge
amount by formulating a simple and sober menu card.
TASK 1
1.1 Principles and factors of recipe development
Quality food items may aid this Murano in gaining competitive advantages in London for
a longer period of time. But, it is also mandatory for Murano to keep on making alterations in
food that they are offering to consumers. Recipe can be developed by locating at all needs and
wants of customers and their perceptions. This process can help in looking at trends and then a
recipe can be developed here research is also necessary. Chef of Murano restaurant should talk to
consumers when they are eating dishes which has been ordered and by them. With the help of
this, he/she can analyse what additional alterations can be made by them in order to make
experience of end users good. Some factors are given below:
Accessibility of raw materials: Stock of raw materials should be there and money as well
in order to serve consumers right on time. People do not like to wait in restaurant and they start
loosing interest (Verzuh, 2015).
Food habits of customers: Trends, taste of customers are getting changed in rapid
manner. Therefore, it is must for management of Murano to understand those alterations.
Developing recipe and its advantages: For sustaining, it is necessary for restaurant to
offer unique and variety of food item to consumers.
Disadvantages of change: Murano has some dishes that consumers already like. Thus,
there is no need of altering it because possibilities are there that customers may loose interest in
that as well.
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1.2 Factors that influences menu – planning decisions
Murano which is an Italian-themed restaurant is willing to locate the ways through which
their reputation, profitability and productivity can get enhanced. There are ample number of
elements that can influence management of this restaurant while making decisions in order to
make a proper menu card:
Balance: Giving same kind of taste in dishes that they are willing to have can come
under this factor. Quality of dishes or food items should be properly maintained in order to keep
up the interest of consumers in products or services that Murano is offering (Tukker, 2015).
Variety: Murano's management should formulate plans and offer food with variety. With
the help of this, they can grab attention of consumers in a larger number.
Competition in the market: Menu card plays a vital role at marketplace where Murano
restaurant can maintain its sustainability by locating standards of living of people and decisions
which are being made by rivals. Alterations is recipes aid in grabbing advantages so that rivalry
can be given.
Therefore, Murano Restaurant can expect higher profitability if they will carry all these
elements in appropriate manner.
1.3 Discuss factors that influence service methods
Murano restaurant and others mostly follows a couple of methods of service. Self and
table are two techniques that are being under taken in use. Murano's management offers both of
the services to their consumers according to their table where they are sitting. If they are at
counter, customers have to serve food by themselves and if on table staff member takes care of
the rest. It has been analysed that there are few type of restaurant that are running their business
in successful manner and advantages & disadvantage are going to be mentioned below:
Type of restaurants: In United kingdom some type of restaurants are: Barbecue,
Brasserie and bistro, Buffet, Cafeteria, Coffee house that are serving to people of UK, tourists
and so on (Chen, Zhang, and Delaurentis, 2014).
Menu style: Cycle menu is mostly being used by most of restaurants.
In this context, some methods are given below:
English Service Method: This is one of the oldest version that are being mostly used by
restaurants of UK.
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Queridon: This is type of restaurant people serve to consumers when they sit on the
table. After that, staff member serve food items to customers according to their age.
Advantages: Serving person can have a good conversation with end users in order to
make them feel better.
Disadvantages: Less communicative personality will leave bad impression on customers
mind which may put impact on profitability of Murano restaurant.
French Service Method: One of the attractive type of service that influence consumers to
come back in the restaurant. This can be stated as the traditional service method under which
staff members serve food items with full of passion.
Advantages: Reputation can be increased which will aid in giving competition to rivals.
Disadvantages: This type of restaurants have high rates of their foods that are being
offered by them to consumers. Common people won't come into this place (Peraman, Bhadraya
and Padmanabha Reddy, 2015).
2.1 Stages of menu product development planning
Some steps or stages in order to formulate a product development plan are given below:
Preference of guest: Perceptions of consumers should be kept in mind by this only aims
and objectives can get set in proper manner.
Diagnosis: This stage helps management of Murano restaurant in order to locate all
dishes that are mostly being ordered by consumers.
Content: Under this, Murano restaurant rapidly enhancing their business and they have
added appropriate content only in their menu card which they are offering to consumers.
Designs: Last stage where researcher comes to a conclusion and formulate a menu card
which is easily understandable.
2.2 Evaluate the influence of different factors on the development process
Development is very much needed for every single firm in order to sustain for a longer
period of time. In hospitality sector, management should understand the human needs or
requirements and offer them same product or service that they are willing to have. With the help
of this, firm can directly improve satisfaction level of customers (Liljedal and Dahlén, 2018).
Offering consumers tasty dishes with minimum prices and also altering them for a regular basis
can be considered as the main task which should be taken care by Murano restaurant.
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TASK 2
COVERED IN PPT
CONCLUSION
From the above report it is concluded that, eye catching menu card will lead to restaurant
grabbing of customers in a huge numbers. New product within a Italian restaurants are launched
and proper promotions activities are used for developing and maintaining goodwill among all
among with that it will also help in attracting various customers towards their restaurant.
Effective planning of hotel menu list may help its consumers to provide its information in detail
about chef and ingredients used. Services as well as quality food may help organisation in getting
a better reputation at a place of market.
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REFERENCES
Books and Journals
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International Small Business Journal. 34(1). pp.70-85.
Verzuh, E., 2015. The fast forward MBA in project management. John Wiley & Sons.
Tukker, A., 2015. Product services for a resource-efficient and circular economy–a review.
Journal of cleaner production. 97. pp.76-91.
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.
Peraman, R., Bhadraya, K. and Padmanabha Reddy, Y., 2015. Analytical quality by design: a
tool for regulatory flexibility and robust analytics. International journal of Analytical
chemistry, 2015.
Liljedal, K. T. and Dahlén, M., 2018. Consumers' response to other consumers' participation in
new product development. Journal of Marketing Communications. 24(3). pp.217-229.
Singh, J. and Ordoñez, I., 2016. Resource recovery from post-consumer waste: important lessons
for the upcoming circular economy. Journal of Cleaner Production. 134. pp.342-353.
O’Cass, A. and Sok, P., 2014. The role of intellectual resources, product innovation capability,
reputational resources and marketing capability combinations in firm growth.
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Martinelli, R. J. and Milosevic, D. Z., 2016. Project management toolbox: tools and techniques
for the practicing project manager. John Wiley & Sons.
Schivinski, B., Christodoulides, G. and Dabrowski, D., 2016. Measuring consumers' engagement
with brand-related social-media content: development and validation of a scale that
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Greer, I. and Hauptmeier, M., 2016. Management whipsawing: The staging of labor competition
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Bharti, K., Agrawal, R. and Sharma, V., 2015. Literature Review and Proposed Conceptual
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