Importance of Menu Planning and Product Design

This assignment delves into the importance of menu planning in the food and beverages industry, highlighting its role in creating delighted experiences for consumers and building a strong brand image. It emphasizes the need to adopt new products and services to attract a new consumer base and complete the product line. The assignment draws from various sources, including books and journals, to provide insights into strategic planning, product architecting, and sustainable supply chain management.

Menu Planning and Product Development

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
AC1.1 Discuss the principles and factors of recipe development...............................................3
AC1.2 Assess factors that influence menu-planning decisions..................................................5
AC1.3 Discuss factors that influence service methods...............................................................6
TASK 2............................................................................................................................................6
AC2.1 Discuss the stages of menu product development planning............................................6
AC2.2 Evaluate the influences of different factors on the development process.......................7
TASK 3............................................................................................................................................8
Covered in PPT...........................................................................................................................8
TASK 4............................................................................................................................................8
Covered in PPT...........................................................................................................................8
CONCLUSION ...............................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu-planning and product development is best part of food and beverage sector. It by
attractive menus enchanted large no. of consumers towards them. It is very important for
management in hotel and restaurants to fix their menus according to consumer taste and
preferences at affordable price range. With product and its development is a chain of activities
which build overall menu attractive by including special attributes in it. This report is based on
little Italy is a group of fine dining, wine list and music and dancing that are most popular
concept of that restaurant. It is opened in year 1995 that established in Italian community in
London. This report is based on launching a new product into market to expand their market
share and it has several principles that helps in recipe development that enables to enchant large
no. of consumers.
TASK 1
AC1.1 Discuss the principles and factors of recipe development.
In food and beverages industry recipe plays crucial role that helps in differ their taste and
preferences with other competitors (Agnew, 2013.). So there are different styles and fusion that
differ from others to grab large market share. There are some principles and factors that plays
major role in develop a unique and healthy recipe.
Principles:
Creativity:
Before developing a recipe there are need to evaluate different factors in which creativity
plays very crucial role to give delighted experience to their consumers (Berry, Wang and Hu,
2013). In case of little Italy they by fusion two different food item into one food category which
is an new concept. They serve it with different seasonal vegetables so that it become healthy
also. So creativity is very significant factor that contributes in frame customer experiences.
Cookery style:
To develop the recipe it is very necessary to adopt different and unique cooking style so
that it gives them delighted experience. In case of little Italy their product is based on fusion with
health food so while prepare food they use less oil and maximum herbs that differentiate their
products from their competitors.
Nutritional composition:

In recipe development it is necessary to mix nutritional ingredients that are healthy for
consumers and differ from other competitors product (Bhagwati and Eckhaus, 2012). In case of
little Italy when it provide fusion food for their consumers it uses healthy food and ingredients in
which less oil and natural herbs which should be prove healthy for them.
Consistency of product:
Consistency of product related to variety of food in one food line so that when consumer
demand it they get satisfied and full fledged products in all variety. It satisfy their whole product
line. In case of little Italy they to satisfy their emerging demands of consumers give fusion
products that are need of current scenario.
Methods:
there are different types and methods to prepare food in best manner in which
combination of fresh and prepared foods and cook chill and freeze food so that it can give best
food experience to their consumers. In case of little Italy it uses fusion style of food cooking in
which they back food and provide services that are very necessary for them to complete their
product line in complete manner (.Brindley and Oxborrow, 2014.).
Call order and Timing:
In that products and services should be deliver at right time and with accuracy so that it
give right kind of satisfaction to their consumers. In case of Little Italy it always planned to give
best products to their consumers so that they always remain loyal towards them.
Factors:
In recipe development there are some factors that plays crucial role that are as follows:
Taste:
In taste consider as very important factor in case of little italy it use fusion food concept
in which it for bringing different food concept mix different food in one recipe so that consumers
feel something new and enchanted taste in their food.
Texture:
In food and beverages industry food and its colour with milieu should be according to the
type of food so that consumers get same experience that they actully expect from. In case of little
Italy they frame atmosphere according to consumers that should be visit in their restaurant in
near future. Italian food should be like by youngsters so they match with their taste and
preferences.

Temperature:
Temperature is also very important factor to satisfy consumer needs and wants. In case of
little Italy they keep atmosphere according to external environment so that consumers can feel
comfortable and not feel any problem regarding it.
Seasonal factors:
In seasonal factors consist of delivery of products according to season so that they can
satisfy their needs and wants in proper way. In case of little Italy they provide according to
season of that particular region.
AC1.2 Assess factors that influence menu-planning decisions.
There are different factors that influence on menu planning decision-making that are as
follows:
Types of menu:
Menu planning depends on type of menu in which restaurant deals, in case of little italy
they provide Italian-themed food to their consumers so that they become satisfied from their
services.
Type of customers-
There are many types of factors under customer type in which generation, gender,
livelihood affects on menu decisions (Christensen, 2014). As per the need and demand, planning
should be done for menu planning. Little Italy serve all category of customers.
Seasonal availability-
There are various vegetables and fruits that is seasonally available though many of them
have to store for some time. The menu should be planned according to seasonal availability. For
instances, people choose to drink juices in summers only so it should be made available to them
(Eshuis, Klijn and Braun, 2014.).
Fads and trends:
Fads and trends are very important for business to observe them and build product
accordingly to their consumers in case of little italy they by accessing consumers favoured trends
and development. After observing that they implement new food concept into market and give
them delighted satisfaction (Fuller, 2016.).

AC1.3 Discuss factors that influence service methods.
Service style plays very crucial role in organisational development and enhancement. In
case of little Italy it chooses to deliver their product with different and unique serving style. In
which colour, texture of walls and menu should be such as it shows main aspects and attribute of
food. In serving style of food consist of buffet, tray, counter. Little Italy use buffet style of food
serving by educated and talented workforce. It focus on serve food with accessing their needs
and demands and serve it on time.
TASK 2
AC2.1 Discuss the stages of menu product development planning.
There are different stages of product development planning that are as follows:
Before launch a new product into market there is need to follow specific path in which firstly
idea should be generated by different factors. In there strength that they are well established in
market and all previous products also give good consumer taste. In their weaknesses that launch
a new product they have to spend lot of money on research and development. The threat is that in
UK political conditions are not stable and fluctuations arises (Gangurde and Akarte, 2013). In
there opportunities that there product is new in market and after success of it they can launch
some other new products into market. By accessing consumer needs and preferences they launch
new product into market in which fusion food that is launch by little Italy.
Another major aspect is idea screening and concept testing in which before launching a
new product into market place they have to test the idea that is feasible or not. In case of little
Italy they by research found that people like fusion food that give them delighted experiences. In
that they collect data about resources should be collected and target market. In case of little italy
their target segment is youngsters (Grudin, 2017). They get important results by using
segmentation, targeting and positioning strategy that are significant for them. Their target market
is youngsters and middle and high class people are their target market.
The last and final stage is business analysis in which after developing product its selling
price should be estimated in case of Little Italy they fix price. In that sales price of product,
profitability should be given by product. In case of little Italy their product have high margin so
it is very profitable for them. For some time after launching a new product into market it access
to break even point but after some time they are capable to gain profit. They use different

promotional methods in which through online and TV. From these sources they can reach at
large consumer base. Firstly they launch their product at small scale and then at large level with
help of advertisement and promotions grab large market share.
AC2.2 Evaluate the influences of different factors on the development process.
There are different factors that directly affect or influence factors of development that are
as follows:
Their price is moderate in comparison to their competitors. They evaluate both internal and
external factors that are very useful for accessing consumer needs and demands. In case of Little
Italy their employees are enough capable to adopt changes and dedicated to give their best in
their organisational development and enhancement. They have to purchase fixed cost and
variable cost because they have to purchase machinery also to deliver best products to their
consumers. Hence all these factors majorly contributes in development and enhancement of
business (Ioppolo and et.al ., 2016.).
Value analysis:
Value analysis is an important aspect in which internal and external aspects should be
evaluated. In internal employees of little Italy they have large employee chain and infrastructure
that helps in gain large market share. In external factors that influences their business are
political, economic and social environment which is sometimes favourable for them so they
make strategies according to beat competitors.
Value segment:
little Italy launches a valuable product by accessing consumers needs and demand. In that
their taste, price and attributes are different from their competitors. Hence they deliver most
valuable products to their consumers.
Social:
In social changing tastes and preferences of consumers in case of Little Italy by accessing
consumer needs and demand launch a new product to satisfy their needs in proper way. Media
and advertisement plays important role in reach at large no. of consumer base and it also support
to staff members to perform best in changing circumstances.

TASK 3
Covered in PPT
TASK 4
Covered in PPT.
CONCLUSION
From the above report it has been concluded that Menu planning and development is very
important aspect in food and beverages industry. It is very important to give delighted
experiences to consumer to build strong bond. There are some necessary steps and attributes
plays crucial role. In that menu planning that is very important attribute that attracts lot of
consumers towards them and give clear knowledge of their products and services. Atmosphere
and furniture with serving style to their consumers leaves a strong image before consumers. To
attract new consumer base need to adopt new products and services to complete their product
line and enlarge consumer base.

REFERENCES
Books and journals:
Agnew, M., 2013. Strategic planning: An examination of the role of disciplines in sustaining
internationalization of the university. Journal of Studies in International Education,
17(2). pp.183-202.
Berry, C., Wang, H. and Hu, S.J., 2013. Product architecting for personalization. Journal of
Manufacturing Systems. 32(3). pp.404-411.
Bhagwati, J. and Eckhaus, R., 2012. Development and Planning: Essays in Honour of Paul
Rosenstein-Rodan. Routledge.
Brindley, C. and Oxborrow, L., 2014. Aligning the sustainable supply chain to green marketing
needs: A case study. Industrial Marketing Management. 43(1). pp.45-55.
Eshuis, J., Klijn, E.H. and Braun, E., 2014. Place marketing and citizen participation: branding as
strategy to address the emotional dimension of policy making?. International review of
administrative sciences. 80(1). pp.151-171.
Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC Press.
Gangurde, S.R. and Akarte, M.M., 2013. Customer preference oriented product design using
AHP-modified TOPSIS approach. Benchmarking: An International Journal. 20(4).
pp.549-564.
Grudin, J., 2017. Obstacles to participatory design in large product development organizations. In
Participatory Design(pp. 99-119). CRC Press.
Ioppolo, G. and et.al ., 2016. Sustainable local development and environmental governance: A
strategic planning experience. Sustainability. 8(2). p.180.
Kahn, K.B., 2012. The PDMA handbook of new product development. John Wiley & Sons.
Levandowski, C.E., and et.al ., 2013. An integrated approach to technology platform and product
platform development. Concurrent Engineering. 21(1). pp.65-83.
Morrison, A.M., 2013. Marketing and managing tourism destinations. Routledge.
Penner, R.H., Adams, L. and Rutes, W., 2013. Hotel design, planning and development.
Routledge.
Tukker, A., 2015. Product services for a resource-efficient and circular economy–a review.
Journal of cleaner production. 97. pp.76-91.
Yang, Z. and Chen, Y., 2014. Fuzzy optimization modeling approach for QFD-based new
product design. Journal of Industrial Engineering, 2014.

1