Menu Planning and Product Development in Restaurants

The provided assignment discusses the importance of menu planning and product development in restaurant businesses. It explores recipe development principles such as cooking overture, taste, and quality, as well as factors that influence decisions like consumer expectations, social factors, and seasonal influences. The report also covers various service methods, including buffet, plate or tray, silver services, and their advantages and disadvantages. Additionally, it delves into the stage of menu product development planning, which involves idea generation, screening, concept testing, business analysis by a chef, and other key aspects. The assignment aims to provide students with a comprehensive understanding of the factors that influence restaurant product development processes.

Menu Planning and Product
Development

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development ......................................................................1
1.2 Factors influences on decisions of menu planning ..............................................................2
1.3 Factors influences on services methods ...............................................................................3
2.1 Stage of menu product development planning .....................................................................4
2.2 Factors influence on development Process...........................................................................4
TASK B ..........................................................................................................................................5
CONCLUSION ...............................................................................................................................5
REFERENCES ...............................................................................................................................6

INTRODUCTION
Menu planning is the procedure of organizing foods ahead of time. The main course and
sides are determined in advance and menu can be arranged for week or month. It can save money
on grocery bills since prearranged foods cut down on desire spending at the supermarket. On
other side, product development means to all steps included in bringing product from concept or
idea through market achievement and on the far side (Chávez-Bosquez, Marchi and Parra,
2014). This study is based on Prezzo Restaurant. It is chain of British-owned restaurant inspired
by Italian-themed in the UK and Ireland. It is the part of Prezzo holdings which is owned by
TPG Capital. Report will discuss principles and factors of recipe development and also assess
factors influences menu-planning decisions. It will cover factors which influence services
methods and various stage menu product development planning. Furthermore, assignment will
evaluate the effects of factors on the development process.
TASK A
1.1 Principles and factors of recipe development
Recipe development:
Food recipe development is the procedure of turning an idea food related into finished
goods or dish done by trained food stylist. The recipe can be needed for restaurant menu,
cookbook, product intended for special event (Din, Zahari and Shariff, 2017).
Principles of Recipe Development:
It is highly necessary to maintain proper guideline about serving to consumers in the cafe
or restaurant. Therefore, Executive chef must consider various rules or principles in Prezzo
Restaurant. Such as:
Cooking Overture: It is formula can be made following some particular stages such as
simmering, broiling, grilling recipe can be cooked (Fuller, 2016).Therefore, Executive Chef have
to maintain uniformity in task for sake of maintaining quality recipe in the Prezzo Restaurant.
The required quantity of every ingredient can be set for product.
Taste and quality: The another principle has to consider that is unaltered taste and
quality of food during recipe development. The frequently changes in taste and quality of food
which can lose the consumer interest in their food in the Prezzo restaurant.
Factors of Recipe Development:
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There are many factors such as consumers expectation, social influence etc. which are
influenced on recipe development.
Consumers Expectation: It is major factor which is highly influenced on recipe
development within Prezzo Restaurant. Therefore, Executive Chef make efforts to develop of
recipe according to consumers religion, culture etc. The highly consumer expectation is more
profitable to the restaurant (Bisp, 2014).
Social Factors: It involves taste and preferences, fashions and trends which are
influenced on recipe development. Therefore, Executive Chef ensure that develop recipe
according to recent taste and preferences which is also profitable for business.
1.2 Factors influences on decisions of menu planning
Menu planning is also called as meal planning which is determined as procedure that
includes application of knowledge of food, nutrients, food habits and attractive meals. For that,
Executive Chef ensure that make effective decisions in relation to menu planning, because
various factors influences on their decisions such as:
Quality and Price: Both are major factors are essential for menu planning. Therefore,
Executive Chef ensure that utilise the high quality services at the affordable prices help in
healthy menu planning in the Prezzo Restaurant (Mihindukulasuriya and Lim, 2014).
Cultural and Religious: People are having different customs and beliefs which are most
important factors for restaurant business. Therefore, Executive Chef ensure that make effective
decisions of menu planning on the basis of customs and values of consumers. Thus, consumers
are easily accepted food in the Prezzo Restaurant.
Social Influences: It involves fashions, lifestyle, themes etc. that are more essential
factors in menu planning in restaurant or cafe (Filimonau and et.al., 2017). Therefore, Executive
Chef needs to make decisions of menu planning on the basis of income level, recent trends etc. If
they provide foods according their culture, so that it is more profitable for business.
Seasonal Factors: It is necessary to menu planning in according to season by Executive
Chef of Prezzo Restaurant. The availability of food products and taste of consumers changes
with the changes in season. Therefore, they need to make decision about menu planning
according to the seasonality.
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1.3 Factors influences on services methods
The transfer of food and beverage from kitchen to room served to consumers which the
called as food services. For serving the food, there are many methods which can be utilised in
restaurant. Such as:
Silver Service: It is the method of food services which involves serving food at the table.
It is the technique of transferring food from service dish to plate of guest. It is preformed by
waiter by utilizing forks and spoons from dinner's left (Wansink and Love, 2014).
Advantage:
 It is the highly individualized services which helps to good will.
 It provides choice of selecting and quantifying food serve to guest.
Disadvantage:
 It is time consuming method for serving food to guests.
 There is high service charge in this method.
Buffet Method: In this method, food are arranged on tables. Consumers move along
buffet line and serve themselves. It is common method of feeding high number of people with
minimum staff in short duration of time (Wansink and Love, 2014).
Advantage:
 It is the fast food service method and serving variety of dishes.
 There is high profit and low food cost in this method.
Disadvantage:
 There is impersonalized service in this method.
 In this method, standardization of dishes is not possible.
Tray or Plate Service: It is the mode to implement average level of services and utilised
to restaurants, clubs, etc. The food are arranged in the dish accurately with appropriate garnish
and serve in correct ways.
Advantage:
 There is better control of part in this method (Filimonau and et.al., 2017).
 There is more presentable and attractive food in this method.
Disadvantage:
 Presence of unskilled staff lead to reduce service level.
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2.1 Stage of menu product development planning
Menu planning and product development is the most essential parts of restaurant business
in the food and beverage industry (Mihindukulasuriya and Lim, 2014). Therefore, it is necessary
to menu product development planning process as per needs of consumer at the affordable
prices. For that, there are many steps involves in menu product development planning process
within in Prezzo Restaurant. Such as:
Idea Generation:
It is first step which involve SWOT analysis, market and consumer needs, employees,
focus group, user pattern and consumer trends, service or restaurant concept etc. Therefore,
Executive Chef needs to determine strength and opportunities to overcome weakness and threats
of business. They need to identify trends of consumers and giving the training to employees for
product development in the business.
Idea Screening and Concept Testing:
It is second stage which includes remove of unsound concept, prior to utilize resources,
marketing, feasibility cost and issues of production etc (Bisp, 2014). Therefore, Executive Chef
make sure that determine the effective utilization of resources, resolving the different issues such
as quality and standard etc. in production and continuous marketing of product within Prezzo
Restaurant.
Business Analysis:
It is third step which involves estimated selling price, profitability, break even point,
market testing, advertising and other sources of promotion. Therefore, Executive Chef needs to
ensure that effective market testing, advertising of product and services, its promotion by social
media etc. This help to menu product development planning by the Prezzo Restaurant.
2.2 Factors influence on development Process
Effective menu product development planning process help to increasing the consumer
attraction and their expectation towards services of Prezzo Restaurant. But, there are some
factors influences on menu product development planning process such as social, economic,
domestic etc (Fuller, 2016).
Social Factors: It involves taste and preferences, culture, trends, consumer expectation,
lifestyle, etc. that are influenced on menu product development planning process. Therefore,
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Executive Chef make decisions appropriate when they are planning of menu and product
development which is based on culture, trends etc.
Economic Factors: It involves income level etc. that are influenced on menu product
development planning process. Therefore, Executive Chef make decisions appropriately in terms
of price of food product (Din, Zahari and Shariff, 2017). Also, provide foods at the affordable
price which help to increase consumer expectation and fulfil their needs.
Employees: It is necessary to that all employees are contributed in the process. Also,
employees contribution is essential for menu planning in the firm. Therefore, it is necessary to
provide training and giving proper guidance for effective menu product development planning
which help to increase profits and consumer satisfaction in the Prezzo restaurant.
Media: It is another factor which influence on menu product development in the
marketplace. Therefore, Executive Chef make sure that effective planning of menu and
developing product in the restaurant (Chávez-Bosquez, Marchi and Parra, 2014). Also, they are
promoting on media like social media for attracting the more customer and increasing
profitability of business. With this, consumer are more attracted towards products and services of
Prezzo Restaurant.
TASK B
COVERED IN PPT
CONCLUSION
This report has summarised that menu planning and product development is very
essential part of restaurant business. It can be concluded that principles of recipe development
such as Cooking Overture, Taste and quality etc. as well as factors influences recipe
development that includes Consumers Expectation, Social Factors and so on. It can be discussed
that Factors influences on decisions of menu planning Quality and Price, Cultural and Religious,
Social Influences and Seasonal Factors in the Prezzo restaurant. Furthermore, report has
completed that various services methods such as buffet, plate or tray, silver services and its
advantage and disadvantage of these methods. It can be concluded that stage of menu product
development planning that involves Idea Generation, Idea Screening and Concept Testing,
Business Analysis by Chef.
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Moreover, assignment has covered that Factors influence on development Process such as
Social Factors:, Economic Factors, Employees, Media and so on. It can be discussed that Chef
has utilised more methods for developing new product and menu planning that help to meet the
needs and wants of consumers. This help to increasing the profits and sales of restaurant.
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REFERENCES
Books and Journals
Bisp, S., 2014. Food-related lifestyle: development of a cross-culturally valid instrument for
market surveillance. Values, lifestyles, and psychographics, p.337.
Chávez-Bosquez, O., Marchi, J. and Parra, P. P., 2014. Nutritional Menu Planning: A Hybrid
Approach and Preliminary Tests. Research in Computing Science. 82. pp.93-104.
Din, N., Zahari, M. S. M. and Shariff, S. M., 2017. Nutritional labelling in Malaysian full service
restaurant menu. Journal of ASIAN Behavioural Studies. 2(2). pp.47-55.
Filimonau, V. and et.al., 2017. ‘Nudging’as an architect of more responsible consumer choice in
food service provision: The role of restaurant menu design. Journal of cleaner
production. 144. pp.161-170.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Mihindukulasuriya, S. D. F. and Lim, L. T., 2014. Nanotechnology development in food
packaging: A review. Trends in Food Science & Technology. 40(2). pp.149-167.
Wansink, B. and Love, K., 2014. Slim by design: menu strategies for promoting high-margin,
healthy foods. International Journal of Hospitality Management. 42. pp.137-143.
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