Menu Planning and Health Promotion Programs

This assignment provides a comprehensive overview of menu planning and health promotion programs. It includes various research studies on menu planning, such as bacterial foraging optimization algorithm for menu planning and hospital menu interventions. The assignment also explores the family-centered action model of intervention layout and implementation (FAMILI) in addressing childhood obesity. Additionally, it touches on systems and methods for menu and shopping list creation, remote cognitive rehabilitation support systems for meal preparation, and discharge planning from hospital to home.

Menu Planning
and
Product Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A (Written Report)...............................................................................................................1
1.1 Discourse the principles of recipe development...................................................................1
1.2 Assess factors that influence menu planning decisions........................................................2
1.3 Discuss factors that influence service methods.....................................................................3
2.1 Different stages of menu product development planning.....................................................4
2.2 Evaluate influences of different factors on the development process...................................5
TASK B ( Presentation)...................................................................................................................5
3.1 Justify menu design for reflection of menu compilation and recipe development...............5
3.2 Justification of development of food service environment to support the menu, recipe and
service style.................................................................................................................................6
4.1 Findings on customer requirements for a new food concept................................................7
4.2 Justification of choice of new food concept..........................................................................7
4.3 Recommendations on launch/implementation of new food concept....................................8
4.4 Review on own performance in respect to developing and implementing new food
concepts.......................................................................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu planning refers to process of decision-making in which chef decides what is to be
prepared for every meal. It consists of different dishes, they include, starters, main dishes and
deserts. When new dishes or food items are being added into menu then lots of complication
occurs (Bégin and et. al., 2014). In this report Zizzi restaurant is considered. It is a food chain
which is established in 1999. It is a chain of Italian cuisine in UK. This report includes
development of menu and factors which have impact on different methods of services. Apart
from this, it also includes needs of customers with measuring of their performance by which
effectiveness can be attained in process of development of new food concepts.
TASK A (Written Report)
1.1 Discourse the principles of recipe development
It is essential for chef and cooking staff to focus on recipe and quality of the same.Zizzi
makes sure that fascinating menu which is amicable as well as eye catching is provided to their
customers. When recipes are developed, different principles are taken into consideration, they
are mentioned below:
Create healthier recipe: Angelo Garofalo (executive chef of Zizzi restaurant) believes
that recipe must not be only tasty and munchy but it should be mixture of balanced and healthy
ingredients. They ensure that their ingredients must complete the balance of health.
Alternatives of ingredients and making healthier food: Their focus is to build a menu
which has enhanced values of nutrition, they try to use less sugar, calories, fat and salt. Chef of
Zizzi restaurant ensures that carbohydrate and proteins are present in their food.
Healthy cooking: Chefs of Zizzi restaurant made sure that, food is not fried heavily
which ensures that they are not giving their customers imbalanced food. Apart from this, they
assure that food is digestible and edible (Daoust, 2017).
Consistency of product: This means that quality and taste of recipe must be maintained.
Chefs of Zizzi restaurant hold up flavors and authenticity of their dishes by using fresh ground
species.
Target audience: Recipes are prepared in accordance to demands and requirements of
their (Zizzi restaurant) target audience.
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1.2 Assess factors that influence menu planning decisions.
Menu planning is a process in which chefs and managers design menu effectively by
which customers can be influenced and fascinated. This process requires lots of time and is a
complex process. It needs effective planning as image of brand will have significant effect of
this. Management of Zizzi restaurant ensured that they have planned their menu in such a way
that requirements and needs of customers are effectively met. This will also ensure that steady
profits are attained by restaurant. They need to consider various factors like time management,
budget management and many others (Davison, Lawson and Coatsworth, 2012). There are
various factors which influence menu planning. They are mentioned below:
 Where it is located: Major factor which must be considered by chefs of Zizzi restaurant
is locality. Chefs needs to consider food as per locality in which they are operating. They
must be aware of their surroundings.
 Climatic conditions: As per Angelo, they offer their food or dishes as per weather
conditions which are prevailing within particular country. An example can be considered
to understand this condition like different flavours of ice-cream can be provided to
customers in summer season.
 Budget: Menu-planning is greatly influenced by this factor. It is not worth to spend lots
of money on dish which has low demand. Therefore, it is crucial to maintain optimal
budget for specific dish.
 Tastes and preferences: Menu-planning is dependent on preferences, food habits and
taste of customers. There are different parameters to determine food preferences and
habits of customer, they include traditions, customs, gender, religious views and culture.
 Service: It is a crucial factor which must be taken into account while menu planning.
This is essential factor which helps to gain satisfaction of customer's and also it aids in
enhancement of customer's of restaurant (Din, Zahari and Shariff, 2017).
 Time factor: This factor is measured by time which is needed to prepare a specific
recipe. It is necessary for chef to manage the time of every dish so that they may not be
delayed in providing services.
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1.3 Discuss factors that influence service methods
Menu planning is first step, it includes services which are being offered to customers. It is
essential that customers are provided services effectively and they do not face any kind of issues,
either related to quality of dishes or delay in services. Different types of services are being
offered by Zizzi restaurant, they are mentioned below:
 Self Service or Buffet: They refers to personalized or special dishes which are chosen or
hand-picked by customers from different dishes which are present. In this context, food is
present on table from where guest can quickly have it (Eldredge and et.al, 2016). Within
Zizzi restaurant, this system is available at day time when there is offer of unlimited
meals. This includes wide range of soups and salads.
Advantage Disadvantage
 It is effective in terms of both cost as
well as time.
 Less labour, tableware and space is
needed. Efforts which are required to
serve on table are much more then self-
service.
 Appearance and temperature is hard to
be preserved in case of buffet.
 This includes lots of wastage in terms
of food, cutlery and plates (Wang and
et. al., 2013).
 Table Service: It is other method for food serving. This particular method includes,
customer is sitting and makes order from menu as per their requirement. Staff is
responsible for bringing and serving their customers.
Advantage Disadvantage
 Dishes are served by staff and different
options are available in menu from
where customer chooses dishes as per
their preferences.
 Customers spend quality time with their
family and friends(Hernández-Ocaña
and et. al., 2018).
 There is a possibility that tables may be
already booked and customers have to
wait for it.
 Serving of food may take long time and
there is possibility that food may get
cold when many customers are present.
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 Counter service: This method is used in restaurants, pubs and bars. In this particular
method food is served on counter and not on tables. In this customers order their food,
make payments and pick up from counter.
Advantage Disadvantage
 There is possibility of customisation,
which means that additions can be
made in food before it is being served.
 Customers can visualise their food
before deciding what they need (Wang
and Stewart, 2013).
 Space is required for moving in
between carts.
 This method takes lots of time.
2.1 Different stages of menu product development planning.
Product development or menu planning is a process which is acknowledged as inclination
of food items or dishes. These are included for purpose of selling (Hodges, 2017). Different
steps which are included in product development or menu planning are mentioned below:
Types of Customers: Initial stage of planning of menu includes finding target audience.
These customers are distinguished on basis of different factors like religion, age, gender, etc.
Apart from this, needs and tastes of customers are assessed.
Season of Availability: This refers to time period which includes different food items
which are get-table within market. An example can be considered in this aspect like mangoes are
not available in winter season. Similarly food items may vary from different season.
Cost of The Menu: This is important factor which influences decision-making within
menu like which dishes must be included. Menu of Zizzi restaurant includes selling price of
different dishes which are included in menu. Pockets of customer's must not be affected and they
must feel value for money.
Capability of Kitchen and Service staff: Ability of chefs and staff member is
examined . It is necessary for chefs of Zizzi restaurant to provide their customers with enhanced
quality of food and they are presented effectively by staff (Howell, 2013).
Trial: Chefs of Zizzi restaurant make sure that before serving prepared recipe, there must
be trial for particular dish. This is done to make sure that no mistake is done.
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2.2 Evaluate influences of different factors on the development process
Menu planning is a crucial process which aids in improving and enhancing profits as well
as sales in both sectors which include beverages and food sector. Manager of Zizzi restaurant
must incautiously measure and focus on different elements which includes costs, unique identity
of business, raw materials, preferences of customer's, etc. Every factor is critical and they will
assist in enhancement of complete process which is involved in preparation of menu. For this,
management of Zizzi restaurant must evaluate different concepts (Kinsella, Russett and Starr,
2012).
Manager needs to determine different concepts or aspects so that they can identify
volume of sales which have been incurred. This includes complete development process. Apart
from this, different aspects are covered which includes gap which is been occurred between
expected and actual sales which has taken place. It will help to analyses pricing strategies.
Expertise and skills of chefs or workers are considered in this aspect. Managers can measure
practicability of different ideas which include screening of idea. This will assist in comparison
between expected and actual quantities which are being sold.
Effectiveness of cost is another factor which must be measured to check influence on
development process. If cost of new product is not able to minimize complete cost then this
process is said to be less effective (Soria-Contreras and et. al., 2014).
TASK B ( Presentation)
3.1 Justify menu design for reflection of menu compilation and recipe development.
Designing of menu is not an easy process in fact it involves lots of efforts to collect data
from different resources. Examining of different factors like expected customers, marketing and
financial numbers and sales (Ottrey and Porter, 2016). It is a lengthy and complex process
which includes large number of steps. For designing authentic, specialized and unique menu
different factors must be considered, foremost is attractive food, linguistic basis (everything must
revolve around Italian food), theme, images of food which have been captured by Chefs,
atmosphere of restaurant. These factors have remarkable impact on evolution of pleasing,
captivating and effectual menu. By this they can hold back their customer's and maintain
legitimacy in their taste. Chefs of Zizzi have opted to alter their menu and make relevant
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alterations in development of food. Different factors have been considered which are mentioned
below:
Terminology: Managers and chefs of Zizzi restaurant have opted for using unique names
for their dishes by which they can create significant impact on their customers and then draw in
them. Furthermore, it will seem pleasing and affectionate to new customers.
Language: It is major concern as it changes from country to country. As Zizzi restaurant
is UK based, they have opted to use English language within their menu as this language
provides easy and effective communication with customers. Apart from this, healthy and friendly
environment can be created within restaurant.
Pictures: Management o f Zizzi has ensured that hygiene is maintained within premises.
They have made their premises to look attractive by pasting images of food which is prepared by
chefs all around.
Color: Zizzi has chosen royal blue color and white for their articles of furniture. These
colors are enchanting and they indicate design of restaurant.
Design styles: Zizzi restaurant have opted for sober design of their furniture. They have
used light texture and color for both their cutlery as well as menu.
3.2 Justification of development of food service environment to support the menu, recipe and
service style.
Ambience: This term illustrates whole atmosphere of specific place at specific moment
of time. Within Zizzi restaurant ambience is subtle and soft. Apart from this, soft music is played
and there is separate spacing for kids so that they can also have good time.
Theme relationships: This refers to fusion of different recipes. Zizzi has combined their
Italian food with different sea food like squids, prawns and many others. This gives their
customer unique taste in food. Apart from this, they have given their customer a bar where
customers can do parties.
Meal experience: In guest memories, customers fill their experience, by this
management of Zizzi addresses meal experience and satisfaction of customers. Apart from this,
their staff and chefs are highly trained.
Staff uniform: They have received different prizes for their services. Staff is well trained
and they give their customers enhancing experience. Staff of Zizzi restaurant is having specific
dress code and they have to follow that every day.
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4.1 Findings on customer requirements for a new food concept.
Senior chefs of Zizzi restaurant has decided to set up a new concept in food. For this they
have started doing market research by which they can gain knowledge in respect of what is
requirement of customer and latest trends which prevails within market. This will aid them to
analyze perspective of customers and also what are there preferences. They prefer to have fusion
of different food which gives unique taste. People are health conscious and they are opting for
healthy food like fruits, sprouts, salads, etc. For this executive chef, Angelo Garofalo has
included new dishes in menu which include healthy salad such as insalata di pollo and fusion in
their menu (Ozdemir and Caliskan, 2015).
Opting for healthy dishes will aid them (Zizzi restaurant) to increase their customer base
as well as profitability and productivity. It is essential to market their menu in competitive
market. For this management have opted to advertise their food using different mediums like
magazines, digital marketing, social media and others. This will aid management of Zizzi to
attract customers and also enhance their profits.
4.2 Justification of choice of new food concept
Market research is done by Angelo Garofalo who is executive chef of Zizzi restaurant,
has spent some time to prepare new menu. They have introduced healthy and fresh salad which
is Insalata di Pollo. It is a roast chicken in aioli with dressing of lemon with pancetta, slow
roasted tomatoes on mixed leaves, balsamic onions, mixture of beans and lentils. It is a fusion
dish. Apart from this, they are launching an individual dish, Italian Carbonara. It is Angelo's
recipe which is featured with egg and cream. Management of Zizzi has expected that customers
will love their new initiatives. This will also aid them to enhance their customer base (Sano and
et. al., 2013).
For advertising their dishes they have opted for different mediums like websites, social
media, digital media, etc. Apart from this, they have made sure that they maintain high quality of
food, nutrition and hygiene as per required standards. As people of UK are very health
conscious, they ensure that nutritional and healthy food is provided to their customer's.
Furthermore, if dish is not liked by customers or if Zizzi restaurant is not able to reach desired
profit then they will not serve this dish any more. They have also decided to take review from
customers and as per that make relevant changes. Moreover, management of Zizzi restaurant
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believe in doing things uniquely. They do not complicate their dishes rather than they opt for
usage of well chosen ingredients and use them to produce exceptional Italian food. This aids
them to provide exceptional experience to their customers (Shepperd and et. al., 2013).
4.3 Recommendations on launch/implementation of new food concept
In present scenario, Zizzi restaurant has opted for new dish. It is recommended that they
must have some backup plan, so that if dish may not go well within the market then they can go
for something else. They need to provide their customer with high quality of food, this will aid
them to reduce the risk of rejection of dish. This will assist them to have a strong image within
market and gain market opportunities. This will assist them in future growth and development.
Management of Zizzi need to make sure that their techniques and strategies must be
evaluated, this will help to identify their profitability and growth in future. Apart from this, by
evaluating requirements of customers and addressing them, aids Zizzi restaurant to build healthy
relationship between management and customers. Chief chef make sure that specific flavors are
given to customer's depending upon their requirements. Moreover, customers will have feeling
of being valued. By this positive impact will be created on performance of employees of Zizzi
restaurant.
4.4 Review on own performance in respect to developing and implementing new food concepts.
In terms of evaluation of performance, I have found that Insalata di Pollo and Italian
Carbonara is doing great. These products are gaining appraisal and appreciation from their
customers. They have opted for optimistic and affirmative approach when they have thought to
make new changes or add additional dish. For this, I was prompt to take risks which will come in
way. Zizzi restaurant takes feedback from customer's and make relevant changes in their
services. This means that they are customer's oriented and their main focus is on needs of
customer's and quality of services which they are providing. They are providing their customers
with different dishes like oven baked chicken & pepper skewers, prawn zucchini bites, etc. but
now by adding these two dishes they have provided their customer's with variations of tastes. It
has been healthful for me and performance of restaurant has also enhanced.
CONCLUSION
From above report, it has been concluded that planning of menu plays essential role
within restaurant. Menu includes different dishes which are served to their customers. Effectual
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and attractive menu aids restaurant to enhance overall profit and sales. Planning of menu
includes implementation of new food items, development of recipe, etc. There are different ways
in which recipe can be prepared, this includes colour, theme, design, presentation, etc. Apart
from this, own performance have been reviewed and recommendations are given to restaurant on
the basis of food which being served. Moreover, focus of this report is on customers and their
satisfaction in terms of food they are being served.
REFERENCES
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Sano, M., and et. al., 2013, October. Remote cognitive rehabilitation support system for menu
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