Menu Planning and Product Development: Assignment

Added on - 22 Nov 2020

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Menu Planning andProduct Development
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................1AC 1.1 Principles and factors of recipe development.................................................................1AC 1.2 Factors influencing menu planning decision..................................................................2AC 1.3 Factors influencing service methods..............................................................................3AC 2.1 Stages of menu product development planning..............................................................5AC 2.2 Evaluation of different factors influencing development process..................................6TASK B...........................................................................................................................................7AC 3.1 Justification of menu design to reflect the menu compilation and recipe developments.....................................................................................................................................................7AC 3.2 Justification of development of food service environment to support the menu, recipeand service style..........................................................................................................................7AC 4.1 Findings of the research into customer requirement for new food concept...................8AC 4.2 Justification of choice of the new food concept.............................................................8AC 4.3 Recommendation on implementation of new food concept...........................................9AC 4.4 Reviewing the performance of restaurant in relation to development andimplementation of new food concept..........................................................................................9CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11
INTRODUCTIONMenu planning is the basic function of the product development in restaurant businesses.It is the process to designing the list of all the dishes to be served by the restaurant. Olive Gardenis a Italian cousin restaurant located in London. The company wants to launch a new foodconcept of Indo-Italian foods The study will show various principles, factors which haveinfluence over the recipe development along with advantages and disadvantages of makingchanges in the restaurant and factors influencing menu planning decision. It will also provideinformation about factors influencing service methods of restaurant and development process.The assignment will also provide a presentation showing justification of menu design,development of food service and findings of customers requirements for new food concept. Itwill also provide a presentation showing justification of new food concept along with somerecommendation to be implemented by the restaurant on new food concept and review of theperformance in relation to development of and implementation of new food concept in therestaurant.TASK AAC 1.1 Principles and factors of recipe developmentRecipe development is the process to deciding the process of preparation of food. Thereare various principles that need to be implemented by the restaurant while developing newrecipe. Some key principles that should be implemented by the Olive Green restaurant are asunder:Taste and Quality:The recipe of the new food should be developed on the basis of tasteof the population. Olive Garden restaurant should develop the recipe of each dish ofIndo-Italian food as per the taste of nearby population. It would help it in attracting themtowards the new concept(Boger, 2017). Further maintenance of set standards of qualityin the food leads in maintaining the customer with the restaurant for long time.Creative Serving:Creative serving is the necessity of each restaurant. Olive Gardenshould also decide the garnishing process of each dish of new food concept in anattractive way (Tourism And Hospitality,2018). It also has ability to provide a sort ofsatisfaction to the customers.Customers' preference:The taste and ingredients of the recipe should be decided by theOlive Garden while taking in to account the taste preferred by the population of the1
region in which the restaurant is located. Further, preference of the targeted and potentialcustomers are also needed to be considered by the business while developing recipe ofthe new food concept.Culture:Culture influences the taste of the nearby population i.e. taste of the customersof the restaurant. Olive Garden should analyse the culture of the region while developingthe recipe of foods of the Indo-Italian concept.Food safety standards:While developing the recipe of foods, Olive Garden alsoevaluate the food and safety standards provided by the government for each types offood. It need to include minimum quality standard in the food recipe as mentioned in thefood and safety standards(Musina, 2017). Non compliance of these standards may alsoresult in attracting the legal proceedings over the company.AdvantagesIntroducing the new food concept may help the restaurant in gaining the rapid growth innear future.It may also result in attracting numerous customers towards the company.Development of new food concept can also help the company in globalising the businessof the Olive garden.Further, it may also lead in enhancement of profitability and marketability of thecompany.DisadvantagesIt contains a huge risk.In case of dissatisfaction of the customers, company may suffer loss from the business.It may result in increasing the operating cost of the company.AC 1.2 Factors influencing menu planning decisionThere are some factors that have influence over the recipe development process. Theseshould also be considered by the Olive Garden while processing the recipe development processfor the new Indo-Italian concept like:Quality:Maintenance of quality in the food is important to sustain the customers withthe business. If the Olive Garden fails to maintain the standard quality of food in the newdishes, it may result in losing the loyal customers of it(Al-Baik and Miller, 2016). It willhave direct effect over the marketability and profitability of the company.2
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