Menu Planning and Product Development

This report examines the principles and factors of recipe development, menu planning decisions, and service methods in restaurants. It analyzes the stages of menu product development planning and evaluates the influencing factors of the development process. The report also includes a case study of Tomo Pizzeria & Restaurant, examining their new food concept of Romanian cuisine.

Menu Planning and Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discussing the principles and factors of recipe development...............................................1
1.2. Accessing the factors that influences menu-planning decisions..........................................3
1.3. Discussing the factors that influences service methods in restaurants.................................3
2.1. Discussing the stages of menu product development planning...........................................4
2.2. Evaluating the influences factors of the development process............................................5
TASK 2............................................................................................................................................6
Enclosed in PPT..........................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................8

INTRODUCTION
Menu planning is referred as great way for ensuring about consuming a balanced diet and
for accomplishing the nutritional needs. It is replicated as very important task as it helps in
saving time and money, improves grocery shopping skills, promotes healthier choices along with
keeping meal time fresh with variety. The present report will discuss about principles of recipe
development and assessing factors which helps in menu planning decisions. Furthermore, it will
state factors which gives direct influence on service methods. In the similar aspect, with context
of process of menu development there will be discussion related to stages of menu development
process and evaluating influence of this process. This report would provide justification of menu
design for reflecting menu compilation along with recipe development. In addition to this, this
will justify development of food service environment for supporting menu recipe and service
style. Henceforth, it will articulate to develop specific and actionable recommendations for new
food service concept.
TASK 1
1.1 Discussing the principles and factors of recipe development.
A great chef will always try to create and develop something new with different taste and
flavour. It makes to change the existing dish or to develop a new one. Recipe development thus,
can be termed as the kind of work of changing the existing recipe of a dish by taking raw
ingredients or creating a completely new dish. It can be termed key component to to the
cookbooks, food magazine etc. Tomo Pizzeria & Restaurant is located in London, UK and one of
the best Italian themed restaurant. The restaurant owner has planned to launched new food
concept of Romanian theme in restaurant. There are various principles and factors that needs to
be considered in order to develop a new recipe. Some of these factors and principles are:
Quality: In order to develop a new recipe it is vital to follow the proper steps. The chefs
have to follow the proper steps that can assist to, lock the recipe in order to maintain recipe
quality (WHAT IS RECIPE DEVELOPMENT? , 2019). In order to change the exiting recipe or
creating a new one is very essential to maintain the proper quantity of every ingredients in order
to set the proper dish.
Nutritious: Now a days, having a full with full of nutrition is very much in trend,
customers are prefer to visit a restaurant which serves healthy and nutritious food. Tomo Pizzeria

Creativity: As the restaurant is planning to launch a new food concept, it needs to be
ensure that the new recipe should reflect the new theme as well as needs to be different from
other food. Offering highly favourable and creative food is the demand of today's customers. As
per the new food concept, the recipe should be also be develop with such creativity which assist
in attracting new customers.
However, developing a new recipe or bringing a change to it may also some advantage as
well as some disadvantage. In order to bring change in restaurant's theme and dish will assist in
attracting more customer, increasing business revenue and leads to establish brand image in
market (Thomas, 2016). But, it can also be said that the above mentioned factors required to be
consider as it assist in& Restaurant's new food concept should be planned by considering the
nutrition in their food in order to consider the health of their customer.
Taste: Another factor of recipe development is taste, it is one of the significant taste that
restaurant should consider. In order to successfully launch their new recipe, the chefs and
restaurant's owner needs to be ensure regarding taste of the dish. It is the factor that can either
assist in attracting customers or loosing their interest. As every customer has different perceptive
of taste of the food so it is very important to considerer of taste of the dish as per customers
preferences.
Creativity: As the restaurant is planning to launch a new food concept, it needs to be
ensure that the new recipe should reflect the new theme as well as needs to be different from
other food. Offering highly favourable and creative food is the demand of today's customers. As
per the new food concept, the recipe should be also be develop with such creativity which assist
in attracting new customers.
However, developing a new recipe or bringing a change to it may also some advantage as
well as some disadvantage. In order to bring change in restaurant's theme and dish will assist in
attracting more customer, increasing business revenue and leads to establish brand image in
market (Leib and et.al., 2018). But, it can also be said that the above mentioned factors required
to be consider as failing in the plan can leads to loose the existing customers and lose of
investment.

1.2. Accessing the factors that influences menu-planning decisions.
Menu development focus primarily on the dish selection and design of a menu that Tomo
restaurants offers to its customers. The customers must know about the varieties of food the
restaurants is going to offer as per the new theme. Menu designing can be said as essential in
order to act as a tool for promotion and marketing of a restaurant in food industry. Menu
development planning focuses on taking decisions regarding selecting the dish and re-designing
a menu. There are various factor in menu planning decisions that Tomo restaurants needs to be
consider in menu-planning decisions.
Quality: It is one of the factors that are essential to be considered while deciding the
menu-planning is the quality of food in different varieties of recipe offered. Maintaining the food
quality as per the customer standard is essential as failing in do so can leads to affect the
customer base and image of the restaurant in market (Carrijo and et.al., 2018).
Price: It is one main concern of customer that affect their choice of the restaurant. Before
taking decisions regarding menu development and planning Tomo should evaluate the price
preferences of the customers and pricing strategies of competitors.
Services: It can be termed as the way to provide service in the restaurant will can serve
the food and provide quality service to the customers. The restaurant ambience and staffs should
be dressed according to the new food concept. It will reflect the new change to and will also
assist to change the perceptive of the customers.
Decor: Here, décor is the garnishing and creativity in decorate the new dish which assist
in reflecting the new food concept by giving just a visual impact of the plate and serve the dish to
the customer.
1.3. Discussing the factors that influences service methods in restaurants.
Service method in restaurants can be termed as the way in which restaurants provide
service and food to their customers. With changing trend, customers also prefer different
services. Restaurants also adopting different methods of service which depends on the recent
trend or on their available resources. The three main type of service method that Tomo pizzeria
restaurants can adopt are as follows:

Buffet system: This kind of service is very popular and widely used in events or in
catering services. The restaurants businesses are also started using this method of providing
service. In buffet system, the food will arrange in line with a comer of plates. Staff will be there
just to serve the guest or they can take food by themselves (Larson and et.al., 2018). This system
is best suited to the restaurant with little space or have less staffs. This system have benefit as
customers will have large varieties of food to be chose from,the staffs will only have to serve the
food and cleaning tables. However, it also suffers with some disadvantage as the special request
of customers can not be fulfilled.
Self-service: This method is very popular in fast-food restaurants, in this method the
customers enter the dining areas select dishes for menu, place the order ant pay the bill. In this
method customer can take weather take away the his order or can have the food in restaurants as
per their preferences (4 Styles of Service in the Restaurant Business , 2019). This method is
beneficial as it reduces the workload from staff as they just has to place order and make the bills.
This method faces challenge of providing quick service to the customers, preparing the food as
per their requirement on time is a difficult task.
Waiter or sitting system: It can also be termed as table-sitting service. The guest will
visit and hosted by the restaurant staff. They will be provide with separate table a staff or waiter
to personally attend them. That particular waiter of table is accountable to the customer from
taking their order, serving them food and take payment. It can be best applicable to restaurants
that has wide premises to arrange the table layout and enough labour force which can handle
kitchen and to look after the guest as well. It is beneficial as restaurant can give the personalised
service to the gust and can look after their personal or special requests. However, this service
needs to face some disadvantage also as the staffs should be capable enough as any
miscommunication can leads to wrong order to serve the customers.
2.1. Discussing the stages of menu product development planning.
It can be said as the process which assist a restaurant in changing its restaurant themes,
from menu to service style and also to change its menu dishes or changing the ingredients in
order to make new dishes. Menu planning and product development also in includes the kind of
meal as well as the nature of function in restaurants (Zeratsky and et.al., 2018). As Tomo
Pizzeria & Restaurant is going to launch its new food concept of Romanian food in restaurants,

it has to decide and plan the menu and product development as per the new themes which assist
in attracting more customers. There are several factors which restaurants needs to consider while
considering the mu and product development process, some of which are:
Sales mix: In order to successfully plan and develop menu and product, it is foremost
essential to considered the preferences and wants of their customers. The new food-concept
should be implemented after doing proper research on the taste and recent trend in food market.
It is important to evaluate the expected demand of concept in market and determine the
appropriate sales of the new menu. The new menu and product should not leads to affect the
existing sales of restaurants.
Competitors activity: Before making any change to the existing many and product
development, it is foremost required for restaurant to determine the strategies and activity
adopted by its competitors in market. It will assist Tomo Pizzeria & Restaurant in making more
efficient planning in taking decisions regarding new food concept in restaurants.
Feasibility studies: It can be said that, this is the factors that can affect the menu and
product development planning (Shin and et.al., 2019). This factors includes evaluating the owns
resources and efficiency. Tomo Pizzeria & Restaurant needs to evaluate the availability of
efficient staffs who can prepare Romanian dish or can mix Romanian flavour in dish. The
potential fund in order to change the theme of restaurants, availability of the skilled staff etc.
2.2. Evaluating the influences factors of the development process.
There are various factors that can affect the efficient and effective development process
of Tomo Pizzeria & Restaurant . It is beneficial to the restaurants to evaluate such factors that
can leads to affect its development. Some of these factors are as follows:
Social: The social factors plays a significant role in influencing the development process.
The beliefs and culture of the society regarding the food is very essential to consider as it can
leads to affect the growth and development process (Gordon and Brezinski, 2016). The taste of
food customers preferred, the Romanian food in nether too spicy nor complex as it is mix of
dishes and cooking techniques. Different customers may have different perceptive which
restaurant's management needs to evaluate.

Economic: Such factors include the economic conditions such as disposable income of
customers, spending habit of customers eating outside as well as the availability of labour force,
import export tariffs etc (Charting a New Course , 2019). Tomo Pizzeria & Restaurant should
consider these factors as these factors can leads to affect the development process. The
disposable income of customers can affect their habit of eating at restaurants, import-export duty
can laeds to affcet the cost of raw material, availability of skilled labour force will leads to affect
efficiency of the development process.
Domestic: The culture and behaviour of the local people towards the food is very
essential to be consider. Tomo Pizzeria & Restaurant make proper market research from the
local customer regarding new food concept and should also evaluate the living standard of the
local people.
In the successful development process, media and restaurant staff plays a very significant
role as they can leads to influence the new food concept. Tomo Pizzeria & Restaurant can use
different platform of media which assist them in evaluating, gathering and analysing the market
trend and customer preferences regarding Romanian food (Baiomy and Jones, 2016). It can assist
in determining the success of new food concept. Media will also provide a platform to marketing
and promoting the new food concept and new theme on media channels. Skilled staffs will assist
in providing excellence service to the customers which adds value establish brand image in
market.
TASK 2
Enclosed in PPT
CONCLUSION
By summarizing the above report, it can be concluded that in order for a restaurant
business to grow in market, it essential to bring new changes. Menu planning and product
development can be said as an effective step in order to bring change in restaurant. The above
report has concluded a new strategy that Tomo Pizzeria & Restaurant has adopted of
implementing new food concept of Romanian food. It can be analysed from the report that there
are different factors that affected menu planning decisions. The report has assisted in
understanding menu and product planning processes. Further, report has concluded a
presentation which has analysed the preferences of customers through finding of research on new

food-concept. It can be analysed from the presentation, a justification on the food concept, its
implementation and recommendation. At last, presentation has concluded the review of the new
menu development.

REFERENCES
Books and Journals
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort
hotels in Egypt. Anatolia. 27(4). pp.526-536.
Carrijo, A. and et.al., 2018. Is What Low-Income Brazilians Are Eating in Popular Restaurants
Contributing to Promote Their Health?. Nutrients. 10(4). p.414.
Gordon, R. T. and Brezinski, M. H., 2016. The complete restaurant management guide.
Routledge.
Larson, N. and et.al., 2018. Calorie Labels on the Restaurant Menu: Is the Use of Weight-
Control Behaviors Related to Ordering Decisions?. Journal of the Academy of Nutrition
and Dietetics. 118(3). pp.399-408.
Leib, T. and et.al., 2018. Web-Based Menu Design: A Conjoint Value Analysis. International
Journal of Hospitality & Tourism Administration. 19(4). pp.361-373.
Shin, Y. H. and et.al., 2019. Motivations behind Consumers’ Organic Menu Choices: The Role
of Environmental Concern, Social Value, and Health Consciousness. Journal of Quality
Assurance in Hospitality & Tourism. 20(1). pp.107-122.
Thomas, E., 2016. Food for thought: obstacles to menu labelling in restaurants and
cafeterias. Public health nutrition. 19(12). pp.2185-2189.
Zeratsky, K. A. and et.al., 2018. Meal Planning Program to Reduce Barriers and Improve Diet
Quality in Worksite Wellness Center Members. Journal of occupational and environmental
medicine. 60(11). pp.998-1004.
Online
WHAT IS RECIPE DEVELOPMENT? . 2019 [ONLINE] Available
Through:<https://www.davidberryman.co.uk/news/what-is-recipe-development>.
4 Styles of Service in the Restaurant Business . 2019 [ONLINE] Available
Through:<https://smallbusiness.chron.com/4-styles-service-restaurant-business-
22923.html>.

Charting a New Course . 2019 [ONLINE] Available
Through:<https://www.foodnewsfeed.com/fsr/vendor-bylines/charting-new-course>.