Menu Planning and Product Development

This presentation discusses menu planning and product development in the context of Little Italy restaurant. It covers the justification for menu design, development of food service environment, choice of new food concept, recommendations for launch, review of own performance, and conclusion.

MENU PLANNING AND PRODUCT
DEVELOPMENT
Task B

TABLE OF CONTENT
 Introduction
 Justification of menu design
 Justification for development of food service environment
 Justification for choice of new food concept
 Recommendations on launch of new food concept
 Review of own performance
 Conclusion
 References

INTRODUCTION
 Planning and managing menu and its elements within any food service providers is the
primary action that need to be considered.
 It includes consideration of number of factors related to suppliers, staff and other related
elements.
 The presentation will present given tasks in the context of Little Italy, a restaurant in UK
established in year 1995 famous for its Italian cuisine.
 This description will focus on a new food concept that is American- Italian” introducing by
selected restaurant.
 The content of presentation will describe stages of menu product development planning.
 Along with it will some justifications related to menu design, selection of new food concept
and development of food service environment.

JUSTIFICATION OF MENU DESIGN
 The menu design that has been selected by Little Italy is based on American- Italian
theme.
 This theme will match with the introduced food concept and attract the customers.
 This menu design will have positive impact on the customers as it will attract them in
various ways and delivering the hotel strategic advantages.
 The graphics and illustrations that has been used by restaurants in its menu design are
connected with that of American- Italian-themed food.

JUSTIFICATION FOR DEVELOPMENT OF
FOOD SERVICE ENVIRONMENT
 The restaurant Little Italy has developed suitable food
service environment for its customers by delivering
training to its staff.
 For its new theme, the head chef has developed new
protocols for new employees appointed at different posts.
 The restaurants' manager has designed a separate area to
serve its new food concept to segregate preparation area
of new food and regular dishes.
 The restaurant has decided to opt for a buffet service
method on the first day of launch for it has opted for
effective suppliers as well as team.

JUSTIFICATION FOR CHOICE OF NEW
FOOD CONCEPT
 Restaurant Little Italy has chosen American- Italian dishes as its new food concept.
 This decision have been come up due to changing taste and preferences of native Americans
related to Italic food items.
 This food concept will be able to fulfill the demands and interests of Americans for a spicy
Italian-themed food.

RECOMMENDATIONS ON LAUNCH OF
NEW FOOD CONCEPT
 By the launch of American- Italian themed food concept, there are certain recommendations
that need to be focused by restaurant's staff members and supportive elements.
 The staff and waiters need regular training during initial phase of development. There must be
proper assessment regarding the actions of competitors and costing of new food items must be
altered accordingly.
 For American- Italian cuisines there will be some changes that need to be done in cooking
patterns of staff and it must be regulated by experienced chefs.
 Management of the restaurant need to look forward for different American suppliers for
receiving authentic ingredients and raw materials required within American dishes.
 The cooking teams are recommended to be interactive with guests to know their views on
taste of newly developed food concept.

REVIEW OF OWN PERFORMANCE
 For implementation of new food concept at Little Italy restaurant, it is my duty to plan
for various training methods that need to be imparted for newly joined employees.
 Being an executive chef, I am assigning duties and daily targets to my subordinates in
terms of different activities.
 I am responsible to manage different stock management activities with the involvement
of stock managers and suppliers.
 Along with it, quality maintenance is the primary task that need to be foreseen by me
and application different quality tools are being implemented to sustain the
development of new food concept.

CONCLUSION
 The report has summarized that restaurant must plan its menu planning methods
depending upon its resources and internal capabilities.
 The foremost thing that need to be followed is maintenance of health and safety of
employees and customers. The study has further reflected that restaurants must analyze
its accommodation and then finalize its serving methods.
 The report has included that selected organization has undergone for new food concept
which must comply basic food safety measures and its menu designed also reflected
new food contents.
 This has attracted customers and targeted all aged group. Furthermore, the study
concluded the fact that executive chef of restaurant has played an important role in
delivering standardized working environment and services to consumers.

REFERENCES
 Linassi, R., Alberton, A. and Marinho, S. V., 2016. Menu engineering and activity-based
costing: an improved method of menu planning. International Journal of Contemporary
Hospitality Management. 28(7). pp.1417-1440.
 Gottschall, R., Gultek, M. and Heroux, L., 2018. Similarities and Differences in US and
Canadian Restaurant Marketing Strategies: A Cross-Border Analysis of Menu Offerings.
Journal of Tourism and Hospitality Management. 6(1). pp.1-8.
 Davis, B. and et.al., 2018. Food and beverage management. Routledge.