Menu-Planning and Product Development

This presentation discusses the importance of menu design and the development of the food service environment. It also covers research on customer requirements for a new food concept, justification of the concept, and recommendations for launching it. The presentation provides insights into the menu-planning and product development process in the context of a restaurant.

TASK 2
MENU-PLANNING AND PRODUCT
DEVELOPMENT

AC3.1 Menu design which reflect menu compilation and recipe development
 For every type of restaurants it is very important
to have an attractive menu design. Menu design
is just a way of doing advertising that help
manager of Nathan outlaw, Cornwall restaurant
to educate their customers and guest about the
experience which they will be going to have and
they are having.
 This restaurant has created its menu by using
attractive colours and mentioned all the
ingredients of particular food in its menu, which
give details of food to customers.

AC3.2 The development of the food service environment that support the food recipe
and service style
 Despite of menu design, good environment is also
important for attracting customers towards the
restaurant.
 It is very considerable matter in the type of
hospitality management. As an executive chef of a
company, I always focus and consider this as an
important factor.
 This restaurant is following a new food style that
is family style and new food that is fish cutlet.

CONTINUE…
 This style is also known as casual style which offers moderately priced
entrées from given menu that have a special feature of a mix of classical
cuisines.
 Inborn leadership qualities are more important and exercise which is
essentially followed by leaders in successful manner.

CONTINUE…
 Food service design
involves all that things
which helps in attracting
customers and service
style such as equipment
plans, specification for
production kitchens,
inspection of the
product production etc.
Nathan outlaw.

AC4.1 Research of customer requirements for
new food concept
 Research is becoming an important
tool of gathering information which
help restaurant in development of new
product of fish cutlets and new food
concept.
 It is providing seafood dishes with
new food concept which is family
style dinning

CONTINUE…
 Before launching new food and
food concept restaurant made
research about product and many
people shown their interest in that
food style and concept.
 In this style t it offers non-
disposable dishes and table side
services which keep its menu
inexpensive

AC4.2 justification of new food concept
 For justification about fish cutlets
which is its new food and new food
concept restaurant require finding out
customers' needs, their preference,
tastes and budgets.
 If all the factors are in favour with the
new concept then restaurant have to
take further steps otherwise it has to
change in their concept.

CONTINUE…
 For example, if taste and budget of new food concept is not in favour of
customers or if it is not affordable and cost effective then company
should not adopt it and it will have to make changes in its new concept.
 Budget and taste are an important factor in this type of business.
Location also should be considered for justification of new food
concept.

AC4.3 Recommendation on launching
new food concept
 Launching a new food and new
concept is being an important
task for every type of restaurant.
 There are many factors should be
considered and keep in mind
because these factors impact on
business such as: place,
distribution method, promotion,
time, price etc.

CONTINUE…
 For launching new product it can initiate a concept of open
kitchen from where customers and people can see the entire
process and interior of restaurant and can believe on that.
 It should also prepare some food which it is launching and
offer them to people with affordable price or in free.

AC4.4 Review Chef performance in relation to
developing and implementing new food
concept
 After the launching of product,
chef executive requires to review
the performance of that product
in order to know that whether
customers are showing their
interest in that product or not.
 Performance measurement can
be done by comparing the
demands of the customers with
satisfaction level of the
customers of that food and

CONTINUE…
 After analysing all the factors and monitoring, chef executive can take
further decisions about new food and concept.
 If it finds any difficulties and problems then it can take solution and
resolve that problems which can boost the performance.
 For reviewing performance and developing new food concept, market
strategy and monitoring is also important for chef executive.

REFERENCES
 Bhat, R., 2017. Food Sustainability Challenges in the Developing
World. Sustainability Challenges in the Agrofood Sector. pp.3-4.
 Botelho, R., Araújo, W. and Pineli, L., 2018. Food formulation and
not processing level: conceptual divergences between public health
and food science and technology sectors. Critical reviews in food
science and nutrition. 58(4). pp.639-650.
 Brown, A. C., 2018. Understanding food: principles and
preparation. Cengage learning.
 Eide, D., Fuglsang, L. and Sundbo, J., 2017. Management
challenges with the maintenance of tourism experience concept
innovations: Toward a new research agenda. Tourism
Management. 63. pp.452-463.

THANK YOU