Menu Planning and Product Development

This presentation discusses menu planning and product development in the restaurant industry, focusing on the justification of menu design, development of food service environment, customer requirements for new food concept, choice of new food concept, recommendations for launch/implementation, and review of own performance. It emphasizes the importance of staff training and adherence to health safety guidelines in menu planning. The presentation also includes references to relevant studies on food and beverage management and waste reduction in restaurants.

MENU PLANNING AND
PRODUCT DEVELOPMENT
TASK B

TABLE OF CONTENTS
■ INTRODUCTION
■ 3.1 Justification of menu design to reflect menu compilation and recipe development
■ 3.2 Justification of development of food service environment to support menu, recipe and service
style
■ 4.1 Findings of research into customer requirements for new food concept
■ 4.2 Justification of choice of new food concept
■ 4.3 Recommendations on launch/implementation of new food concept
■ 4.4 Review own performance in relation to developing and implementing new food concepts
■ CONCLUSION
■ REFERENCES

INTRODUCTION
Menu planning is the primary function of any restaurant and hotels that includes various
steps for designing a menu with respect to availability of resources and other significant
elements. The presentation will include Prezzo a private Italian chain of restaurants of UK
established in year 2000.

3.1 Justification of menu design to reflect menu compilation and recipe development
■ Menu design for Prezzo which is an Italian chain of restaurants located at different area
of UK has designed a well explained menu plan.
■ Since, it presents a specific pattern of cuisine, it becomes important for it to select a
standard supportive elements.
■ Each restaurants of Prezzo has aligned its menu designing based on components of
clarity, readability, descriptive and adoption of certain food safety guidelines.
■ Menu design of restaurant has followed the Salt guidelines of Food Standard Agency to
maintain the level of sodium within its Italian cuisine and to safeguard the health of
customers.

3.2 Justification of development of food service environment to support menu, recipe and service
style
■ Prezzo has selected attractive locations in UK to build an effective supply chain system that
deliver real time services and food items to its customers.
■ It has efficiently selected the best options to implement its menu product development
processes.
■ Along with it, the restaurant has a highly professionalized working system for its operation and
delivery management plan.
■ The restaurant has strong stock management planning to provided uninterrupted services to its
customers.
■ Apart from this, the restaurant has extensive plan of serving methods and executive chef
provide advanced training to staff for effective service and to improvise customers' satisfaction.

4.1 Findings of research into customer requirements for new food concept
■ For new food concept, Prezzo may attain extensive range of advantages in terms of
customers preferences.
■ Considerable proportion of UK consists of Japanese and Mexican people, which attracts
them towards Japanese- Italian themed food varieties.
■ The customers need continuous innovation and blending of two cuisine tends to
increase their interest and satisfaction.
■ Customers expectations related to service methods of this new food concept is also one
of the element that need to be addressed.
■ Apart from this, the guests of Prezzo requirements consists of creative dishes and blend
of two significant items and cuisine of different geographic area.

4.2 Justification of choice of new food concept
■ The new food concept that is going to be introduced by Prezzo is “Japanese- Italian
cuisine” which is a blend of Italian and Japanese dishes.
■ The restaurant has introduced this range of food concept to attract the population of
both the cultures residing in UK.
■ Prezzo has talented and experienced chefs to present and address this new concept
effectively. Apart from this, the taste and preferences of its guests have also been
considered before presenting the new food concept.
■ The restaurant need to introduce something innovative to its customers to increase its
likability and hence the decision of this creative food concept has been considered.

4.3 Recommendations on launch/implementation of new food concept
■ The restaurant needs to carry out certain strategic planning to attract customers towards the new food
concepts.
■ Japanese- Italian themed food items at Prezzo must be introduced in a way that it attracts all category
customers.
■ The promotional activities need to be done with different modes of media as well as digital platforms.
■ Japanese- Italian-themed must be addressed into menu card with specification of varieties and offers.
■ Prezzo must follow penetration pricing to gain interest of regular customers. This strategy will increase
the number of potential customers for restaurant as well.
■ There must be a proper inclusion of training to staff so that they can maintain high level of
performance standards for its new food varieties.

4.4 Review own performance in relation to developing and implementing new food concepts
■ Being an executive chef at Prezzo, it is my duty to analyze and assess each and every process of
development plan. I need to look after the minute details of food processing with its premises. I need to pay
attention towards the existence of any contaminants' presence within the kitchen area of the restaurants.
■ I need to undergo for various activities to evaluate ongoing procedure for implementation of new food
concept.
■ I am highly responsible to check the performance of my team members and their adherence towards safety
guidelines' compliance.
■ I need to train my supportive team to facilitate customers with high level of professionalism.
■ My responsive actions include assessment of available stock and food ingredients.
■ My general role is to monitor whether the staff has utilized all kitchen ware effectively or not. I need to alter
all the existing planning of food preparation process if there introduced any sudden alterations within events
or occasions.

CONCLUSION
The presentation has summarized that menu planning and product development within any
restaurant set up highly depends upon the efficacy of staff and training measures. It has also
defined that for reducing the wastage of food, restaurants may undergo for family style
service. Along with it, the study has defined a fact that consideration of health safety
guidelines in menu planning increases the quality of food.

REFERENCE
■ Davis, B. and et.al., 2018.Food and beverage management. Routledge.
■ Principato, L., Pratesi, C. A. and Secondi, L., 2018. Towards Zero Waste: an
Exploratory Study on Restaurant managers.International Journal of Hospitality
Management, 74, pp.130-137.
■ Abbey, K., Wright, O. and Capra, S., 2015. Menu planning in residential aged care—the
level of choice and quality of planning of meals available to residents. Nutrients, 7(9),
pp.7580-