This presentation discusses the principles of recipe development, factors that influence service methods, design of a menu with recipe development, development of food service environment, and creating and assessing a new food concept.
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Menu planning and product development
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Introduction This presentation shows how a restaurant is developed and what are the things that is considered. The customer is attracted from service style, ambience, furniture, etc. the menu is designed and based on theme of restaurant.
1.1 Discussion of the principles of recipe development It is always required to maintain their proper guideline regarding the development of recipes. Menu Gordon Jones restaurant serve the best quality of product and service to their customer on time. There are different type of principle of recipe development discuss in followings: Gordon Jones is a restaurantthat operates in UK. It provides various types of dishes and recipes to customers.
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Cont.. Cooking styles - Taste and Quality- Ascertaining aliment- Instauration-
1.3 Discuss about the factors that influence service methods There are some important factors that always influence or inspire towards the service method of Gordon Jones. The food service style is European style. Food presentation –the food must be presented in proper way. This creates a positive image in mind of customer. Every dish must be served in different plates or utensils.
Cont.. ï‚´Timing-the timing of serving food is essential. It plays a significant role in service method. ï‚´Addressing consumer needs-the waiter should address customer needs in effective way. this must be done by providing all necessary details in brief about various dishes.
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3.1. Design of a menu with recipe development ï‚´Menu can act as the welcoming notepad which attract the potential customers to their restaurant by providing them with variety of choices and options in terms of food, side dishes and beverages. ï‚´Their presentation is important landmark in making the first impression on customers and consists of various parameters like colour, font, the ï‚´It includes the following components while planning an outline for menu designing
Problems in menu designing ï‚´Color- this is the most important problem which is faced in designing of menu.It is necessary to select appropriate color for menu. ï‚´Language- the language must be appropriate while designing menu. It can create a problem for customer to read content of menu.
Cont.. ï‚´Design layout-This layout must be interesting and must have the meaningful message related to the ambience of the Gordon jones ï‚´Language- It also includes proper segregation of logical sections with suitable usage of regional language and food recipes with clear terminologies for better understanding based on the availability of options in it. ï‚´Colour-This is an important aspect which can impact the customers' mind immediately. The selected menu contains white and greenish colour. ï‚´Usage of pictures/images-It is becoming significant in employing images or graphics to attract tourist and guests in recent times. This must be of good quality with clear photography. Further, this can make it more appealing by adding boxes and illustrations through graffiti or employing calligraphy ability ï‚´Size-It must be readable through naked eyes and the arrangement of friendly words and numbers in proper sequences so that customers can read it conveniently with more understanding. It will be of 2-3 pages. ï‚´Theme Reflection-It is that element which is optional but in today's competitive market, it has become the trendsetter component which enhances the profitability by incorporating various thematic landscapes like zombie, Harry Potter, Disney world in Gordon Jones
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3.2. Development of food service environment to support menu, recipe and service style Gordon Jones has been known for its food services with special emphasis on the structured building and its architectural aspects. Their concept is vital to attract and make a base of loyal clients. This restaurant is known for its quirky setup with different themes on monthly basis. In addition to the above, it is necessary to understand the designing of restaurant to match with the current trend and customers' demands of the markets. Moreover, the furniture must be modern and seats and table will be covered with 3-D paintings and arts. Their conceptual designing is based on sustainability and re-usability. Along with, they have enforced their menus on factors like seasons, festivals and special occasions in context of their own anniversaries.Henceforth, this part must emphasis on consumption of energy and other sources, proper dumping and management of solid waste generation, sanitation and hygiene and proper employment for air emissions to control the internal pollution, which has become more deadly these days. Additionally, this dress code of staff will be same for both waiters and chef. It will reflect a creative image in mind of people. Along with, there are few considerations to be noted such as allocation of resources by optimising cost effectiveness, along with the population's current food habits like preferences, tastes etc. and prevailing latest trends of the marketplaces.
4.1. Create and assess a new food concept with research on customer requirements and recommendations In order to develop a new and fresh food concept based the demand or requirement of customers', one must be conducting research to collect information about the steps involved for creating as well as assessing this new notion on customers' satisfaction and suggestions. Kind of food concept Fast casual – Family style – Fast food truck
Cont.. ï‚´Segmentation- ï‚´Priorities-
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4.3. Justify recommendations on launch/implementation of new food concept ï‚´By giving advertisements on website ï‚´Using social media ï‚´Video marketing
Cont.. ï‚´Few recommendations involves any discount offers with this product's launch, sending special gifts to their first day customers, invites can be send etc., can attract customers as it is the latest marketing gimmick. ï‚´The owners can use various platforms in efficient manner as with advent of digitalization and globalisation, it has become necessary to make their restaurant's information available on various diversified pool of options to have a widespread influence on the clients and guests mindset.
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4.2 Justify choice of new food concept Trendy- For this trendy food concept is been chosen. It is because it will help in brining change in market and food trend. Furthermore, with help of this it will be easy create a change in needs of people. Trendy concept refers to following market trend and designing recipes accordingly. It is essential for Gordon Jones to remain competitive in market..
Justification of food concept Trendy concept is chosen by restaurant because it will be able to add certain feature or modify recipes to attract customers. moreover, it will be useful in developing new food items by combining two or more than two continental dishes. This can be useful in creating a unique food recipe and coping up with change in market trend.
4.4 Review of own performance with suggestions Setting goals and objectives Developing a plan or schedule Conducting meeting Conducting research Assigning roles and responsibilities
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Cont.. Recommendation : Visiting other restaurants Collecting data and information Analysing data Taking feedback from customer
ï‚´How you get feedback and from where. 1.Customer feedback (and employees too)- this will be taken on notepad that will be provided to them. Employees feedback will be taken from questionnaire. ï‚´2. Financial feedback-the sales and profits of restaurant of one month will be measured with set standard. ï‚´3. Press feedback-this will be taken on social media sites. Customer will be asked to give their reviews. Cont..
Conclusion It can be concluded that there while designing menu there are several things that is taken into consideration. Also, a restaurant ambiance, service style, employee dress code, impacts on service style. Moreover, menu is developed while considering language, size, color, etc.
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REFERENCES Books and journals ï‚´Unger, D. and Eppinger, S., 2011. Improving product development process design: a method for managing information flows, risks, and iterations.Journal of Engineering Design.22(10). pp.689-699. ï‚´Fuller, G.W., 2016.New food product development: from concept to marketplace. CRC Press. ï‚´Ha, J. and Jang, S.S., 2010. Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment.International journal of hospitality management.29(3). pp.520-529. ï‚´Fogliatto, F.S., Da Silveira, G.J. and Borenstein, D., 2012. The mass customization decade: An updated review of the literature.International Journal of production economics.138(1). pp.14-25. ï‚´Roberto, C.A., Larsen, P.D., Agnew, H., Baik, J. and Brownell, K.D., 2010. Evaluating the impact of menu labeling on food choices and intake.American journal of public health.100(2). pp.312-318. ï‚´Kennedy, D., 2011. Some caution about property rights as a recipe for economic Online ï‚´Gordon jones. 2018. [online] Available through : <http://menugordonjones.co.uk/>