Menu Planning and Product Development

This presentation discusses menu planning and product development in the food service industry. It covers topics such as menu design, development of the food service environment, consumer requirements, and justifications for new food concepts. The presentation also includes a review of performance in relation to developing and implementing new business concepts.

Menu Planning and Product
Development

Table of Content
Introduction
Menu design to reflect the menu compilation and recipe development
Development of food service environment to support the menu and recipes
Consumers requirements for a new food concept
Justification for choice of new food concept
Justification of re Jamie's Italian Restaurant commendations
Review of performance in relation to developing and implementing
Conclusion
References

Introduction
Menu-planning refers to the practice of planning
regarding dishes that will be served in a meal. This is
one of the core activity in relation to an organisation
that deals in food business.

Menu design to reflect the menu compilation
and recipe development
Menu is one of the essential tool that helps in
grabbing consumers attraction during the time of
their arrival. To design a menu it is essential to focus
on a range of factor that makes it more attractive and
meaningful. Language, font size, colour, pictures
that are used in preparation of Italian menu card for
Jamie's Italian Restaurant must be considered.

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• Language: While designing menu for Jamie's
Italian Restaurant language is the most important
concern.
• Terminology: While developing and designing
menu by Jamie's Italian Restaurant key words
must be used by them.
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• Colour: It defines several things like atmosphere
and catches eyes of the person who so ever look
at the menu.
• Pictures: Pictures of the food that is going to be
served to the consumers is most important.
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• White Space: A messy menu in which no
proper allocation of margins are set and
everything is over done will brings confusion.
• Theme Reflection: Together with ambiance of
the restaurant its menu also needs to reflect its
theme which is Italian.
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Dish Cost
Prima Colazione
(Breakfast)
£10
Bruschetta (Lunch) £17
Panzenella (Dinner) £20
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Development of food service
environment
Jamie's Italian Restaurant needs to create its food
service environment in a manner so that it turns out as
complementary for providing benefits to consumers.
Ambience: While moving and visiting to a
restaurant that is designed on a theme then its most
attracting part becomes creativity that is used to design
its ambience.
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Meal Experience: Information regarding
experience of consumers about food is required so
that improvement can be made on continuous basis.
Staff members and dress code: When staff
members who are working in the restaurant are
dressed on theme then it will add a positive vibe to
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Consumers requirements for a new
food concept
Understanding consumers requirements is primary
basis on which development of a product and
service is based. Business environment keeps on
changing with passage of time. This leads to change
in taste and preference of consumers regarding
various products and services.
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Justification for choice of new
food concept
Choice of introducing a new food concept that is
based on providing fusion food that belongs to two
different culture is new to the food industry. As
mixture of two dishes although was available in the
market but this is something new that is largely
appreciated by consumers.
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Justification of re Jamie's Italian
Restaurant commendations
Having a new food concept and making all the
required research for it is not enough because it will
not provided any basis that will leads to success of
the business. Manner in which new concept for
food is launched or introduced with public at large
is also equally important18/02/19

Review of performance in relation to
developing and implementation
To review the performance in relation to
developing and implementing new business concept
proper management must be their. When a new
concept is introduced by Jamie's Italian Restaurant
a plan that defines about the project is needs to be
design by the managers of the organisation.
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References
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.
Wang, Y. F. and et.al., 2013. Developing green
management standards for restaurants: An
application of green supply chain
management. International Journal of
Hospitality Management. 34. pp. 263-273.

Thank You