Menu Planning and Product Development Strategies

The report concludes that menu planning and product development are crucial factors in managing business operations. It summarizes research findings on consumer needs and requirements, providing insights for effective business management and performance control.

Menu Planning and Product Development

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................3
AC1.1 Discuss the principles and factors of recipe development...............................................3
AC1.2 Assess factors that influence menu-planning decisions..................................................4
AC1.3 Discuss factors that influence service methods...............................................................4
AC2.1 Discuss the stages of menu product development planning ...........................................5
AC2.2 Evaluate the influences of different factors on the development process ......................7
TASK B...........................................................................................................................................8
AC3.1 Justify a menu design to reflect the menu compilation and recipe development ...........8
AC3.2 Justify the development of the food service environment to support the menu, recipe
and service style..........................................................................................................................8
AC4.1 Show the findings of your research into customer requirements for your new food
concept........................................................................................................................................8
AC4.2 Justify your choice of new food concept.........................................................................9
AC4.3 Make recommendations on launch/implementation of your new food concept..............9
AC4.4 Review your own performance in relation to developing and implementing new food
concepts.....................................................................................................................................10
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................12

INTRODUCTION
Menu planning and product development is basically a process for managing the food
and beverage organization. It is important concept through which attracts to the customers
towards the products and services. This report will discuss about the different factors that
influence for menu planning decision. There are different stages of menu product development
that help for increasing the demand in global marketplace. This assessment will describe the
finding on the basis of research to analyze the need and requirement of consumers. Little Italy
Restaurant is launching a new food product and implementing of new concept in marketplace.
This will be help for managing and controlling the performance of organization in appropriate
manner.
TASK A

To
The Board of director
Little Italy restaurant
Sub : Menu planning and product development
Date : 25/2/2019
AC1.1 Discuss the principles and factors of recipe development
Little Italy restaurant can use various factors that help for developing a new recipe and
launch in marketplace. It is highly required to maintain a proper guideline about the restaurant
to their customer. This restaurant is mainly engaged with the customer to serve the food item
according to their requirement (Ahn, Yeo and Nam, 2018). People can choose the new dishes
and always attracted towards the specialty of restaurant. They also must consider different
aspects of recipe development. There are different principles discussed in followings:
Cooking Overture- This is the new formula that should be made of particular food items
for customers. It can be used the grilling, broiling and simmering recipe that can be cooked a
food items. This process will help for maintain the consistency of task and also managing the
quality of recipe.
Ascertaining aliment- It is also another most important issue that can look at the time of
recipe development. The food is important for generic public and restaurant considered as
important principle to control the health issues.
Instauration- Creativity is necessary part of recipe development that something
exception is highly favorable to the consumers. Little Italy restaurant should be tried out the
before ceding to the client by authority.
Quality and taste- It is the most significant factors that has to be considered. Little Italy
restaurant always maintain the taste and quality of food. It can change in frequently and client
lose their interested towards the meal.
AC1.2 Assess factors that influence menu-planning decisions
Menu planning is an important part in Little Italy restaurant that help for controlling the
planning decision of menu. There are different type of factors that influence the menu planning
decision in Little Italy restaurant.
Service- Little Italy restaurant is provided the food items and new dishes to the
customers on the basis of weather condition. The demand of people has changed in different

season that's why, it can give many options in their food services (Baum, 2018). For Example-
In summer season, large number of ice creams flavor available. Some exclusive dishes that
provide the customer on the basis of tastes.
Taste- the taste of consumers, food habits and their preferences always influences the
menu planning decision. Each and every people want different type of services so that Little
Italy restaurant can consider the different parameters such as gender, culture, traditions, views
and religious etc.
Price / budget- It is also the most significant factor that influence the menu planning
decision. Little Italy restaurant is to be considered to maintain the price of food services. It also
decreases the cost of item because there are less demand in marketplace.
Quality- It is the important factor in the menu-planning decision because the restaurant
has planned in proper manner (Marques-Lopes and et.al 2018). It also maintains the quality of
food services which helps for organization to increase the productivity and profitability in
marketplace.
Decor- Little Italy restaurant is maintained the decoration of organization because it is
required for increasing the demand in marketplace. This restaurant can serve the dishes on
fancy tables and also used the utensils.
AC1.3 Discuss factors that influence service methods
Service method is a process of serving the different type of food dishes to their
customers. Food is placed in the kitchen by the establishment's of chef and serve to each and
every guest by waiters. There are different factors that influences the service methods. For
Example- Service method of small restaurant will not be same as the service method of Little
Italy restaurant. In this way, it can be identified that the nature of menu always influences the
service method because An extensive dish are required to maintain the services to meet the
current trends of industry. Little Italy restaurant is maintained the nature of food items because
it depends on the quality of products. This organization can choose the best ingredient for
service methods. In this way, it will provide the best quality of food and product to their clients.
On the other hand, Budget is another factor that influence the service method because

sometimes, the overall budget of hotel service might not be up to marks and cannot be highly
impressive (Beynon, Jones and Pickernel, l2018). The choice of services are depended on the
budget of client. Little Italy restaurant uses the pricing strategy to provide the food item in
cheap price for establishing the position in global market. It is a type of strategy to gain the
popularity in market and also influence the people to choose the same product in the
organization. Mover over, it cannot be ignored the availability of product and services.
AC2.1 Discuss the stages of menu product development planning
Menu product development planning is one of the most important parts for restaurant
industry. It also set up the attractive menu for customers to provide the best services in effective
ways(Marques-Lopes and et.al 2018). Menu planning is an essential for management system to
set up their menu as per the client desires and at affordable cost.
Idea generation- It is a perceived tendency of financial markets to improve the
performance of organization. Little Italy restaurant always launched a new product according
to the need and requirement of customers. Executive chef mainly focus towards the market
research and analysis while dealing with the innovative concepts. They also used an effective
strategy to implement a concept in the development process.
Idea Screening and concept testing- This is another stage of product development
Illustration 1: Factors influence the service methods

process to analyze the entire process before launching a new product in marketplace.
Afterwards, it can test the product by convening the focus group and meeting with the retailers
or selling the small amount in different areas (Browning, 2018). It might require investing
money for creating new product samples in proper manner. This is the main objective of
organization to analyze the entire processing of new product and how can affordable for the
customer in marketplace. Little Italy restaurant is applied the new concept to provide the
sample of product and then monitoring the performance of food in marketplace. This is the best
process for screening the idea for product development.
New product planning- After collecting and gathering the demand of customer on the
basis of occasion, and then it will create plan for recipe development. This process will include
to server the best product to customers and how they serve the food items. Planning is an
appropriate stage for determine that which product is suitable for the people. This can be
possible for implementing the strategy in development.
Business analysis- it is practices of enabling to change the organization process in
global market. It is important for identifying the new competitors in market those who are
expanding their business all over the world. It will be beneficial for Little Italy restaurant to
manage the competitive advantages by using new product development ideas. Business analysis
helps for determine the market value and latest trends.
New product pricing- Pricing is the main criteria of Little Italy restaurant to use the
strategy for providing the facility related the cost. This organization will decrease the price of
product at the time of high demand. Sometimes, pricing strategy cannot be beneficial for
restaurant in terms of profit rate. It will apply on the product due to increase the demand and
popularity in marketplace.
AC2.2 Evaluate the influences of different factors on the development process
It is an essential to review the food development process to identify the effectiveness of
new product. It can be measured the efficient by analyzing or influences of the development
process over the enterprise (Browning, 2018). In case, the development process increases so
that the sales volume also increases. In this way, it will meet the expected volumes to increase
the productivity and profitability.
On the other hand, Cost effectiveness is also another factor or parameters to easily

measure and determine the influences of product development process. In case, the new product
is not able to decrease the cost of overall products so that it said to be ineffective process.
Product development is sequential method for analyzing the need and requirement of
customers. There are different factors that influence on the product development process.
Economical- The product designer must consider the requirement of target consumers.
Little Italy restaurant can design the new product according to consumer and satisfy their
expectation towards the organization (Cheng Zhang and Du, 2018). This will help for economic
condition of country because the demand of consumer has increased. It helps for increasing the
productivity and profitability.
Social- The restaurant culture and its resources play important role for influencing the
decision regarding the new product development. Little Italy restaurant is used the innovative
idea in a product development. Each and every staff members plays important role in
restaurant. Executive chief provide the training to their staff members which helps for
successfully design new product in proper manner. In this way, All staff members are
participated to improve the relationship between them.
Domestic- Product development process is a broad file of restaurant dealing with the
creation, design and marketing of new product. Little Italy restaurant is focused towards the
product and improvement and modification. It also influences the domestic values when the
people can change their life style and use new food products. On the other hand, customer
buying pattern change because market strategies makes new product that would be increasing
the volatile environment.
TASK B
AC3.1 Justify a menu design to reflect the menu compilation and recipe development
Little Italy restaurant is one of the most reputed restaurant in UK. It always goes through
continuous improvement. Menu design is the toughest task for organization to maintain their
services in proper manner. Being an executive chef, they have more responsibilities to design an
effective menu compilation and recipe for development (Gao and Nee, 2018). It should be
clarified in properly. Currently, The recent menu design planning is beneficial for reform the
design pattern to meet the goals and objectives. However, it is the ongoing demand of

consumers. This restaurant is also provided the calories values in their food items to client and
making an effective menu.
On the other hand, It also considered as a planning for design a menu and also offers a
wide range of varieties of recipes to the customer.
AC3.2 Justify the development of the food service environment to support the menu, recipe and
service style
Yes, it is absolutely right to develop a good environment in the organization, it cannot
possible to draw the attention and attraction of customers. In Little Italy restaurant, Food service
environment is to be considered an effective topic to manage their services. According to
Executive chef, It always considered as a maintaining the food service environment such as all
things can happen from the inception of production to the conclusion of product by delivering.
Little Italy restaurant can choose the best location to launch new product (Jensen and Coates,
2018). It helps for organization to increase the popularity in marketplace. The interior of
restaurant can be designed in excellent ways and more customer attracts towards the restaurant.
It added outdoor and technology facilities that support to create proper menu, effectiveness of
service and recipe.
AC4.1 Show the findings of your research into customer requirements for your new food concept
Research is the new concept for collecting and gathering all the necessary information
which facilitate the organization to develop the new products (Browning, 2018). The research
was generally based on the current product and meet the expectation of organization. However,
the customer have much positive feedback towards the research. There are different key finding
of particular that includes followings:
Customer satisfaction on new product- Customer satisfaction is the advantages of
organization to increase the demand of consumer. In this way, many customers can choose the
service and restaurant also fulfill their need in properly.
Customer suggestion on several aspects- Little Italy restaurant is taking suggestion to the
customer and also identify the positive feedback on the basis of their experience. It is needed for
restaurant to provide the best services in their new customers. For improvement, customer
suggestion is important concept to easily identifying the requirement and also putting some
innovative idea in the development process.

New concept for new product- Innovative ideas and concepts are important factors for
Little Italy restaurant to add some features and increasing the demand of customers. Many
people want to try new product services in restaurant. It is needed for organization to maintain
their services in proper manner.
Customer were satisfied with the new menu. They also add some innovation suggestion to the
response for further expansion. For Example- customers are demands on the seasons for
particular food dishes such as south Indian or north Indian menu. These type of finding can
organize to develop new concept for increasing the demand of restaurant in marketplace.
AC4.2 Justify your choice of new food concept
It is not easy task for justifying the concept of new food. It is needed to be consider many
factors while justifying a particular thing. It also becoming very sensitive things when some
people has to justify the food concepts (Lister, 2018). Little Italy restaurant need to consider the
preferences of consumers, budget and taste. If everything goes in the favor of restaurant because
chef executive has planned for new product development. In case, This concept is not favor of
restaurant that should avoid this concept. For Example- Budget is main factor in the business of
restaurant while planning help for managing the concept of new food. Little Italy restaurant must
be considered this factor to influence the menu planning in proper ways. For new food
launching, location is the best options to choose the right place.
AC4.3 Make recommendations on launch/implementation of your new food concept
New product launching and implementing the new food concept is main important task
for the business process. There are various type of factors that need to be application in
launching. Little Italy restaurant launch their new product before the consumer suggestion such
as place, time, purpose etc. These are things that come first before launching a new food product
in marketplace. There are some important point considered that would be recommended for the
purpose of new product launching.
 Little Italy restaurant is mainly used the different marketing medium for the promotion of
new product launch. It includes local newspaper, television and social media networking
etc. This restaurant can invite the many celebrities in their product launching events and
also gather a local crowd. This is the best idea to increase the popularity in marketplace.

Online marketing is the best approach to provide the information related the food product
to their customers.
 This restaurant is also initiated new concept such as open kitchen because this concept
will help for people to see all process of launching. In this way, the restaurant is easily
customized their order. Many people can choose the quality of product in proper manner.
 Little Italy restaurant is also given the option to customer regarding the lottery, special
discounts and gift. It is possible when more customers are chosen the services. This type
of package influence the people and try to choose the new food product. The restaurant
can be initiated in the time to encourage the potential customers.
 Little Italy restaurant is going to launch new Italian foods, many guest also participated in
their launching events.
AC4.4 Review your own performance in relation to developing and implementing new food
concepts
It will be last step after launching a new product in marketplace. Once the product is
launched, people must review the performance and efficiency of product in marketplace. In this
way, it easily determines that whether the customers are showing the interest towards the new
product or not. Any type of positive review regards means that we can continue the products.
However, product lunching was successfully done because the executive chef always proved the
performance and efficiency in task completion. The performance can be measured by
differentiating the expected level of consumer demand and customer satisfaction with high level.
And at the point of view, the certain decision can be made. During the new product, any issues
arises that can solve in proper manner. It also boosts the performance of organization in
effectively. It is needed for executive to implement and monitor the market strategy which is
important for identifying the requirement of business development.
CONCLUSION
As per discussion, it concluded that Menu planning and product development are
important factors that help for managing the business operations and functions of organization.
Little Italy Restaurant is launching a new food product and implementing of new concept in
marketplace. This report discuss about the different factors that influence for menu planning
decision. There are different stages of menu product development that help for increasing the

demand in global marketplace. It summarized the different finding on the basis of research to
analyze the need and requirement of consumers. It helps for managing and controlling the
performance of organization in appropriate manner.

REFERENCES
Books and journals
Ahn, Y., Yeo, I. and Nam, K., 2018. Development of a Food Exchange Table and Food Pattern
for Nutritionally Balanced Menu Planning. Korean Journal of Community
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planning: a serious sin of omission?. Journal of Sustainable Tourism. 26(6). pp.873-889.
Beynon, M.J., Jones, P. and Pickernell, D., 2018. SME development strategy and product/service
innovation intention: A NCaRBS analysis of the role of uncertainty. The International
Journal of Entrepreneurship and Innovation. p.1465750318807401.
Browning, T.R., 2018. Planning, Tracking, and Reducing a Complex Project’s Value at
Risk. Project Management Journal. p.8756972818810967.
Cheng, J., Zhang, S. and Du, E., 2018. OR-050 The Development of a Protein Powder Product
with an integrated solution for Active Population. Exercise Biochemistry Review. 1(2).
Gao, J. and Nee, A.Y., 2018. An overview of manufacturing knowledge sharing in the product
development process. Proceedings of the Institution of Mechanical Engineers, Part B:
Journal of Engineering Manufacture. 232(13). pp.2253-2263.
Jensen, M.L. and Coates, J., 2018, June. Planning Human Factors Engineering for Development
of Implantable Medical Devices. In Proceedings of the International Symposium on
Human Factors and Ergonomics in Health Care (Vol. 7, No. 1, pp. 156-160). Sage India:
New Delhi, India: SAGE Publications.
Lister, C., 2018. Easily accessible food composition data: Accessing strategic food information
for product development and marketing. Food New Zealand. 18(5). p.17.
Marques-Lopes, I. and et.al., 2018. Development of a Spanish food exchange list: Application of
statistical criteria to a rationale procedure. Journal of the Academy of Nutrition and
Dietetics. 118(7). pp.1161-1169.