Menu Planning and Product Development Sample Assignment

Menu Planning and Product
Development

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

INTRODUCTION
Menu planning is process in which restaurant manage their food service. This menu
involves list of items that restaurant serve to their customers. Without menu customers will not
know about the food option (Brem and Wolfram, 2014). This study will be based on Pizza Union
Dalston Restaurant. It is Italian themed restaurant in UK. This study will discuss the principles
and factors of recipe development. It will access the factors that influence menu planning
decision. This will explain the factors that influence the service methods. It will discuss the stage
of menu product development planning. This report will evaluate the influence of different
factors on the development process. It will justify a menu design which will reflect the menu
compilation and recipe development. It will explain the development of the food service
environment to support the menu, recipe and service style. It will analyze the customer
requirements for new food concept This report will review the performance in relation to
implementing and developing new food process.
TASK 1
1.1 Principles and factors of recipe development
Menu planning is important in hospitality sector. It is process in which the hotels and
restaurant have to decide the what meals should offer to customers. Menu is the heart of every
restaurant. With the help of menu planning, consumers are well informed about the dishes and
price per dish as well. Menu planning help Pizza Union Dalston restaurant to promote their
dishes in high visibility position.
Principles of Recipe Development
Food is basic need for human beings. For the restaurant it is responsibility to provide
customers good food service with that it is opportunity to expand their business in hospitality
sectors. Generally Pizza Union Dalston restaurant serve food to customers. In the era og
globalization, it is much appreciated business (Knai and et.al., 2015). People go to restaurant for
break fast, lunch, dinner when they are in office. Considering this, restaurant should select the
location that is continent to for each people or near to the office or workplace. By deliver
delicious food, restaurant can attract more customers. For that there are some principles of recipe
development given below.
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Cooking Overture: new formulas can be built on the basis of some steps. By following
grilling, broiling, simmering a recipe can be made. For that Pizza Union Dalston restaurant
should maintain the consistency on delivering good quality of food. Every ingredient should set
on required quantity.
Ascertaining Aliment: Nutrition or aliment is the most important factor for making food
delicious and healthy. It is essential to deliver healthy food to customers in order to consider
health issue. Bea cause it is food which is responsible for a healthy society.
Taste and Quality: Quality and tasty food is another essential factor to consider. If
quality and taste of good chance, customers become less interested with meal of restaurant. Each
and every customer have different food interest and according to that they choose the restaurant.
So it is important for Pizza Union Dalston restaurant to be consistent in order to deliver tasty and
quality food service to customers.
Instauration: Sometimes creativity make different from other. Some exactions are
highly favourable for customers nowadays. They want to be different. It must be tried out before
concede customers by authority.
Menu planning assist Pizza Union Dalston restaurant in order to balance variety of menu.
Developing menu help to make guests notice about what they like, it gives substance to business
with that it makes easier for guests to choose what they want with the price. Menu shows the
price while customers order their meal with that it represents the brand of restaurant, means of
preservation, advertising the term, product identification, origins (Knai and et.al., 2015). All
these things impact good on customers while the see the menu. Menu attracts the customers.
There are so many developments occur in recipes, these are explained as below:
 Nutritional composition: Over a period of time people are more aware for their health
hence they always expect to get high quality and healthy food materials. Now food is
being prepared by considering the high nutrition’s composition. Now people like to have
food with adequate protein, fat, vitamins etc.
 Cookery styles: Now each restaurant is using different cookery styles, every style of
cooking gives different taste to the food. Hence this has attracted people towards the
restaurants.
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 Food production creativity: this is another development in food sector, as it helps in
making new recipes and enhancing quality of food as well.
1.2 factors that influence menu-planning decisions.
There are some factors that that can influenced the decision of menu planning such as
quality of food, decor, service and price.
Quality of food: it is an essential factor for Pizza Union Dalston restaurant. Quality of
food decide the future of restaurant business. It is important in order to make customers
satisfied. There are differer people with different taste. Food quality includes smell of food,
nutrition of food, variety of menu item, deliciousness of food, freshness of food. These quality of
food make customers satisfied and attract them toward restaurant. According to that restaurant
make decision to expand its business more. With that restaurant make decision to include some
new items in order to attract more people.
Price: Selection of price has important role in menu panning. It decides the number of
customer, revenue and profit of restaurant. Price should be compatible for customers. For
restaurant is in not easy to decide price of products because core values is used to evaluate the
price in order to make consumers satisfied. Restaurant should make decision for low food cost
while planning menu and try to deliver better service at lower price. That will attract the
customer and impact positively in the market. Price determines for the customer, to purchase or
not.
Service: Customer service is one of the most essential factor that affect the business of
restaurant. Lack of consumer service make them feel unwelcome d from the restaurant. With the
help of experienced waiters' Pizza Union Dalston restaurant make customers happy and satisfied.
Good service is incentive for restaurant in order to make customers come back again. If
restaurant deliver good service, it can also mention the time to deliver service. It will attract more
customers (Dass and Kumar, 2014). With the help of good service, restaurant can improve its
profit with that it can make decision to expand business.
Decor: Decor is the important factor that attract more consumers. According to survey
decor is highly proffered by customer rather than service. Décor include how furniture of
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restaurant is arranged, their size and distance etc. décor makes customers comfortable. It is an
essential key to attract people easily. The eating out trend has impacted restaurant to make their
interior more soothing environment for consumers. Nowadays consumers expect more ambiance
of comfort, with quality and high standard. Customers are ready to pay for high quality of
comfort so Pizza Union Dalston restaurant can make decision to improve its decore and make it
better than before.
Menu balance: This is the factor that can influence the menu planning, as there must be proper
amount of sweets, healthy dishes etc. if there is imbalance in menu then entity will have to take
decision of making balance between them which helps in satisfying consumers.
Customer expectation: If demand of consumers is changed then entity will have to make
changes in its menu so that it can meet their expectation otherwise it will not be able to retain
consumers for longer duration.
Religious: Culture makes changes in choice of individual, hence restaurant always ensure that it
takes care of religious values of particular person and design menu accordingly.
Seasonal factors: Many seasonal foods are only available at particular season hence restaurant
can not include that dishes in menu, in such condition it has to make changes in menu.
1.3 Factors that influence service methods
There are many factors that can influenced the service methods in positive way. Different
types of service and variety of food can enhance the number of customers. There are some
service methods which can Pizza Union Dalston restaurant use.
Buffet Service: in this service food are arranged on table. Consumers generally move
among the buffet line and serve themselves. After filling the plate, customers back to dinning
table to eat (Dass and Kumar, 2014). In buffet system servers provide beverage service at table
side.
Advantage and Disadvantage of Buffet system:
Advatages
 Buffet system has variety of dishes. Customers can find small portion of many dishes.
 There is no need to serve people. It saves the cost with that restaurant can monitor while
people are serving self.
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 Buffet system need to prepare food in bulk. Customer can easily serve themselves. There
is no fuss while people serve food.
Disadvantages
 In buffet system, there is lot of wastage of food. Some dishes loved by everyone and
some of may be miss. These dishes cause wastage and crunch the finance as well.
 Restaurant has to work hard in order to maintain standard. On bad experience can down
the image of restaurant.
Plated Service: In this service guest are seated and food is pr-portioned in the kitchen,
arranged on plates. Food id served by server of the restaurant (Cook and Glass, 2015). It is the
most conman, functional, controllable, efficient and economical type of service.
Advantage and Disadvantage of Plated Service
Advantages
 In this service people do not have to wait for food with that this service can be offered on
air without sophistication.
 There is not wastage of food because plates are pr-portioned.
Disadvantages
 There is less variety in this style. So people are not able to find various food style.
 Food gets cold and needed to reheating.
Food presentation
It can be defined as modifying the food and decorating in such manner so that aesthetic
appeal of food can be increased. Visual presentation by chefs attract people. It enhances loyalty
of consumers and they feel so happy by looking at amazing presentation of food.
Consumer needs and expectation
Some people like to get services at their table whereas some like self service. Hence
needs of consumers create the situation to make changes in service style in restaurant. It retains
consumers in the firm for longer duration and helps business in raising its sales volume. But
needs of ach consumer is different hence many times it become difficulty for business to get to
know about needs of each different person and fulfil those expectations.
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2.1 Stages of menu product development planning.
Menu planning and product development is the most important part for restaurant.
Attracting menu attract large number of people. There are some stages which can help to develop
menu product plan.
 Idea generation: First company has to find out new idea by considering market trends so
that new menu of product development can be done accordingly.
 Idea screening: After finding the number of ideas, firm will have to find out the best
suitable idea that can meet the needs of consumers so that product development can be
done accordingly. it is very important to understand the needs and demand of the
customers. Before launching new idea in market restaurant should analyze the interest of
their exit customers and with that attracting new customer as well. Considering this,
restaurant can survey to understand interest of customers because customer support
restaurant to lead business in right direction (Cook and Glass, 2015). For that is necessary
to understand the demand, needs and interest of customers. And according to that
implement the idea for product development.
 Concept testing: After analyse and understand the needs and demand of customers
restaurant should trail the product or recipe which they want to introduce to their
customers. For that Pizza Union Dalston restaurant has to ensure what resources and
worker would be needed to produce new recipe and they are enough able to make these
change, they have to analyse their budget in order to implement the plan.
 Business analysis: In this process, restaurant will know the fundamental of menu and
with that who is direct or indirect competitors. Restaurant has to research about other
competitors' menu style, delivery portions, day part strategy, price point, ingredient
quality. Identifying competitors activity can help restaurant to improve their menu.
Before developing research team analyse the feasibility study preparation that includes
lifelong entrepreneurs, consultant and business plan writers. It prepares the written report
of for menu product initial launch. This study identifies the comprehensive, real estate,
marketing and financial economic feasibility.
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 New product pricing: After completing the trial successfully. Restaurant starts the final
preparation in order to implement the plan in order to produce new plan. In this process,
they analyse all food budge that how much money would be expended, number of
workers needed, ingredients requirement. Price of food etc. Once decision of new product
development is taken then at last firm has to decide the actual price of that food so that
entity can generate reasonable amount of profit on it.
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2.2 Evaluate the influences of different factors on the development process.
There are some factors which influence the development process of food such as
economic, social, technological, political, personnel expertise.
Economic Factors: this factor can affect the development process of food. Good food
product idea work when customers are able to pay for it. In other words they should have high
income level. If customer s are not able to pay for it, idea can fail. Some economic factors such
as exchange rates, changes in interest rates, wage agreements and salary level, level of
unemployment, tax rate, natural disasters etc (Clune and Lockrey, 2014). Change in exchange
rate can affect the restaurant in order to buy new equipment, technology and to upgrade the
existing products. All these operation covers the higher cost, that can affect the business of Pizza
Union Dalston restaurant.
Political Factors: producers, manufacturers and distributors of food are regulated by the
state and local government of UK. Food standard of UK coordinate and oversee food regulation.
Local government deals with issues regarding to food such as planning permits, zoning law,
health inspection matters etc.
Technological Factors: Technology has affected the most the development process of
food. Science has introduced new processes such as ultra-high temperature, extrusion techniques,
new packing technologies for example computer control in food processing, modified
atmosphere, improved distribution system, automated equipment, genetic engineering etc.
Technology leads to food industry.
Social Media is another technology which influenced food industry in positive way.
With the help of social media restaurant can promote themselves easily. There are some social
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sites such as Facebook, Instagram and online food delivery system has influenced the business of
restaurant positively.
Importance of Staff and their Skills: skilled staff in mandatory to run restaurant successfully
and development of business. Pizza Union Dalston restaurant includes production staff,
purchasing staff, marketing and sales staff, product testing and quality assurance staff, financial
staff, management staff, maintenance and engineering staff, production distribution staff etc.
skilled workers directly impact on production. Multiple skilled workers have more mobility
between staff category and complex operations. Skilled and knowledgable worker are capable in
leadership, decision making, planning and operation, written and oral communication, task
management, collaborative with other department. With the help of skilled staff restaurant can
deliver the best services to their customers and make them satisfied and create huge image in the
market.
TASK 2
Covered in ppt
CONCLUSION
From the above study it has been concluded that menu planning is an important task for
restaurant in order to provide satisfied service to customers. Principles of recipe development
assisted organisation to manage food preparation in proper way. Different methods of service
style improves the hospitality of restaurant in order to deliver better service to guests. Different
stages of menu product development planning helped restaurant to analyse the demand, interest
and needs of customers. Different factors such as social, economic and technology improved the
production, operation and manufacture of food processing. Implantation of new food concept
influenced the image of restaurant.
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REFERENCES
Books and Journals
Brem, A. and Wolfram, P., 2014. Research and development from the bottom up-introduction of
terminologies for new product development in emerging markets. Journal of Innovation
and Entrepreneurship. 3(1). p.9.
Knai and et.al., 2015. Has a public–private partnership resulted in action on healthier diets in
England? An analysis of the Public Health Responsibility Deal food pledges. Food
policy, 54. pp.1-10.
Dass, M. and Kumar, S., 2014. Bringing product and consumer ecosystems to the strategic
forefront. Business Horizons. 57(2). pp.225-234.
Cook, A. and Glass, C., 2015. Do minority leaders affect corporate practice? Analyzing the
effect of leadership composition on governance and product development. Strategic
Organization. 13(2). pp.117-140.
Prasad, B., 2016. On mapping tasks during product development. Concurrent
Engineering. 24(2). pp.105-112.
Clune, S.J. and Lockrey, S., 2014. Developing environmental sustainability strategies, the
Double Diamond method of LCA and design thinking: a case study from aged
care. Journal of cleaner production. 85. pp.67-82.
De Massis and et.al., 2016. Family governance at work: Organizing for new product
development in family SMEs. Family Business Review. 29(2). pp.189-213.
Tukker, A., 2015. Product services for a resource-efficient and circular economy–a
review. Journal of cleaner production. 97. pp.76-91.
Hertz and et.al., 2014. A simulation-based decision support system for industrial field service
network planning. Simulation. 90(1). pp.69-84.
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