Product Development and Management

This assignment delves into the world of product development, showcasing a range of research papers and studies on innovative methods, frameworks, and tools used in new product development. From sustainable apparel to hotel design, these papers highlight the importance of effective product management and development strategies in various sectors.

Menu Planning and Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Principles and factors of recipe development...................................................................3
1.2 Factors that influence menu-planning decisions..............................................................4
1.3 Factors that influence service methods.............................................................................4
2.1 Stages of menu product development planning................................................................5
2.2 Influences of different factors on the development process.............................................6
TASK 2............................................................................................................................................7
Covered in PPT...............................................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES ...............................................................................................................................8

INTRODUCTION
Menu planning is regarded as selection of menu for event or practice of developing best
recipe. Menu planning development is important task for any food and beverage company
(Bayus, 2013). It helps in attracting large number of customers. This concept should be made as
per taste and preference of customers for surviving in competitive market. The given report is
based on Prezzo which was founded in 2000 that is British restaurants serving food through
Italian cuisine in United Kingdom. It is regarded as large Italian restaurants serving in more than
180 branches across country. This report covers factors influencing menu planning decisions and
menu product development planning process. Also, design covering principles within food
service environment and recommendation for new food service concept.
TASK 1
1.1 Principles and factors of recipe development
There are various principles and factors of recipe development which are given below:
Principles
Creativity- There should be creativity in recipe while preparing in order to attract large
number of customers. In order to compete with competitors, it is necessary to follow principle of
creativity (Bryant and et. al., 2014).
Cookery Style- Nowadays people are more health conscious and they prefer more boiled
food for their health. Thus, Prezzo need to follow cookery style principles while cooking and
developing recipe.
Nutritional Composition- Recipe should contain iron, protein, vitamins, calcium and
food should be balanced nutritionally.
Consistency of Products- There should be variety of products for their customer so that
they have many options and chose the best one. Prezzo can decide consistency of products in
their recipe development.
Factors
Taste- It is very important factor while developing recipe. If restaurant provide good
taste, more customers get attracted towards it. If it is not as per consumers taste, then it cannot
survive in market.

Temperature- There are certain dishes which are prepared under accurate temperature
like cakes, cookies. It is necessary to develop recipe according to temperature for serving. If not
prepared as per prescribed temperature then they cannot make proper development of recipe.
Commodity Planning- There are many resources and raw materials required for recipe
development. Thus, commodity planning should be done effectively and efficiently so that no
problems arise in future. Prezzo can get failure in case of ineffective commodity planning.
Seasonal Factors- Many vegetables and fruits are available during particular seasons so
accordingly recipe should be made. Thus, accordingly, menu need to be planned. The recipe
development need to be changed accordingly to seasons.
1.2 Factors that influence menu-planning decisions
The factors that influence menu planning decisions are as follows:
Creativity- While making decision for menu planning, creativity is the factors which
comes first in mind. Prezzo can use innovative and creative ideas during menu planning so that
they large consumer come to restaurant (Curwen, Park and Sarkar, 2013).
Consumer Expectations- People of United Kingdom prefer hygiene, quality, tasty and
low fat food for their health. It is important consider all such elements making decisions for
menu planning. If customer finds such elements in menu then they can easily prefer to have it. If
Prezzo can meet expectation of customers then they can survive in market.
Fashions- Due to fashions, taste and preference leads to change in need and demand of
customers. During festivals time, taste and preference is totally different as compared to normal
days. At that point of time, consumers prefer heavy and delicious foods as enjoyment purpose.
Quality- Quality plays an importance role for menu planning decision. It is responsibility
of restaurant to provide good quality food to their consumers. Prezzo is regarded as largest
Italian based restaurant so it need to maintain standard in order to follow ethical value for
making good decisions for menu planning.
Price- This is an important factors which need to be considered effectively so that
planning for menu can be done (D'Amico and et. al., 2013). There are all category of consumers
available in market who can afford high price food to eat. Thus, considering those people, menu
should be planned.
1.3 Factors that influence service methods
The factors that influence service methods are:

Food presentation- The way of presenting food attracts large number of customers.
Service regarding food presentations should be in innovative and creative way. This helps in
attracting large number of customers as they want to try and see service served by restaurants
(Echeveste, Rozenfeld and Fettermann, 2017). This assist in increasing goodwill and brand
image in market. If they does not adopt new methods for service then it can leads to failure of
business.
Timing- As customers want fast and quick delivery after they have ordered. Prezzo
should focus on this service methods for convenience of their consumers. For this, there should
be more and skilled employees so that this can be done successfully. In case of late delivery,
consumer does not prefer to go in that restaurant and avail such services. This leads loss to
organisation.
Buffet- In this service methods, restaurant provide an option to customer to go and take
food as per their requirement. This helps them in taking food of their own choice and save time.
Here, all cooked and ready recipe are been delivered to consumer. There are very few restaurant
which provide such service. Prezzo can work on this service methods in order to fulfils need and
demand of customers. Thus, it helps in earning more profit as price is charged as per plate
system (Fuller, 2016).
2.1 Stages of menu product development planning
The stages of menu product development planning are described below:
Idea Generation- It is considered as first stage where idea is generated by business. Here,
idea arise for menu product development planning which should be analysed through SWOT.
Through analysing organisation can know about their strong and weak points. The market and
consumer trends should be studied thoroughly. Prezzo should know about their employees and
skills and according adopt ideas. It should be very new and attractive.
Idea Screening and Concept Testing- It is second stage for menu product development
planning in order to know more about customer and their need. The screening should be done for
idea from their employee and staff and made plan accordingly. If there are any unsound and
unattractive concepts then it should be removed. They should analyse market properly and
develop strategies accordingly. It should be accepted by all people working in organisation. All
other factors should be considered such as cost, feasibility and issues while testing new concept.

Business Analysis- After idea generation, idea screening and concept testing third stage
arises which is business analysis. In this step, Prezzo need to decide estimated selling price of
product in market. Sales volume of particular day need to be analysed and according preparation
should be done. All important factors are considered in this stage such as profit, break-even
point, market testing and technical implementation required in business (Gong and Zhou, 2013).
The advertising cost for menu product development planning need to be analysed by enterprise
for creating more awareness.
New Product Pricing- It is last stage where price is charged for new product according to
market condition. Prezzo can take feedback to know about impact of new product in market.
This helps in doing analysis internally and externally for goods and improvement can be made
on it. They should also make aware regarding their product differentiation in market for their
consumers. The cost incurred for products can be fixed and variable.
The influence of factors which affect menu and product development such as:
Competitors Activity- It is necessary to analyse competitors activity regarding menu and
product development which helps in making better plan an decisions for products.
Feasibility Studies- Each and every factors should studied properly to know about
market, people and their customers. This helps in making proper strategies for menu and product
development.
2.2 Influences of different factors on the development process
The influence of different factors for development process which are described below:
Social- While doing product development process, social factors should be considered. It
helps in knowing about type of customer, age, current trends and others (Jordan, 2012).
Economic- According to purchasing capacity of customers, development should be
made. If organisation has targeted low income group people, then product cannot be sold.
Domestic- It should be targeted to local people of society. Prezzo has developed new
development process for their customer so it target local consumers.
This factors influence effectively while making development process for product which
helps in achieving goals and objectives.

TASK 2
Covered in PPT
CONCLUSION
From above report, it can be concluded that it is very essential for restaurant to plan their
menu and do planning for surviving in market. There are different principles such as creativity,
consumer expectation which need to be followed while preparing any food in restaurant. Taste,
colour, temperature, should be there for menu planning decisions. Food service systems should
be in effective and efficient manner in order to serve people. Menu product development
planning requires steps which need to be followed for making best menu. The attractive menu
card should be design in order to attract large number of consumers. Here, fusion new food
concept has been implemented by restaurant after doing proper research for fulfilling need and
demand and recommendation given on basis of pricing, quality and time delivery. Thus, this
helps in sustainability and growth of business along with earning maximum profits.

REFERENCES
Books and Journals
Bayus, B. L., 2013. Crowdsourcing new product ideas over time: An analysis of the Dell
IdeaStorm community. Management science. 59(1). pp.226-244.
Bryant, C. A. and et. al., 2014. Community-based prevention marketing for policy development:
A new planning framework for coalitions. Social Marketing Quarterly. 20(4). pp.219-
246.
Curwen, L. G., Park, J. and Sarkar, A. K., 2013. Challenges and solutions of sustainable apparel
product development: A case study of Eileen Fisher. Clothing and Textiles Research
Journal. 31(1). pp.32-47.
D'Amico, S. and et. al., 2013. Product Lifecycle Management as a tool to create value in the
fashion system. International Journal of Engineering Business Management. 5. p.33.
Echeveste, M. E. S., Rozenfeld, H. and Fettermann, D. D. C., 2017. Customizing practices based
on the frequency of problems in new product development process. Concurrent
Engineering. 25(3). pp.245-261.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Gong, X. and Zhou, S. X., 2013. Optimal production planning with emissions
trading. Operations Research. 61(4). pp.908-924.
Jordan, J., 2012. Product Cost Controlling with SAP. Galileo Press.
Kahn, K. B., 2012. The PDMA handbook of new product development. John Wiley & Sons.
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through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario,
Canada. Journal of rural studies. 39. pp.133-144.
Lee, G., Park, Y. H. and Ham, S., 2013. Extended Process to Product Modeling (xPPM) for
integrated and seamless IDM and MVD development. Advanced engineering
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Levandowski, C. E. and et. al., 2013. An integrated approach to technology platform and product
platform development. Concurrent Engineering. 21(1). pp.65-83.
Morgan, T., and et. al., 2015. The dark side of the entrepreneurial orientation and market
orientation interplay: A new product development perspective. International Small
Business Journal. 33(7). pp.731-751.
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.
Seltzer, E. and Mahmoudi, D., 2013. Citizen participation, open innovation, and crowdsourcing:
Challenges and opportunities for planning. Journal of Planning Literature, 28(1), pp.3-
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Wang, Y. F. and et. al., 2013. Developing green management standards for restaurants: An
application of green supply chain management. International Journal of Hospitality
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Online
Product development. 2018. [Online]. Available through:
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