Analysis of Case Studies in Product Development and Innovation

This document presents a collection of case studies on product development and innovation, covering various aspects such as technology exploitation paths, product lifecycle management, strategic planning, customer preference-oriented product design, and managing the culinary innovation process. The cases are sourced from academic journals and publications, providing insights into real-world applications of these concepts. Each case study is presented in a concise format, making it easy to understand and analyze the key points and takeaways. This document is ideal for students, researchers, and professionals seeking to learn from practical examples and gain a deeper understanding of product development and innovation principles.

Menu Planning and
Product Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Principle of recipe development............................................................................................1
1.2 Assess factors that influence menu planning decisions.......................................................2
1.3 Factors that influence service methods.................................................................................3
TASK 2............................................................................................................................................4
2.1 Stages of menu product development planning....................................................................4
2.2 Evaluate influence of different factors on development process..........................................5
TASK 3............................................................................................................................................5
Covered in PPT...........................................................................................................................5
TASK 4............................................................................................................................................5
Covered in PPT...........................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6
.........................................................................................................................................................7

INTRODUCTION
Menu planning consider as an important process of organizing as well as managing meals
ahead of time. Mainly, it is selection of menu to create an event which help in saving both time
and money of individuals. In food and beverages sector, menu planning play a vital role in
grabbing customers attention towards quality food offered by restaurant. Thus, it is important for
restaurant to setting the menu as per customers taste and preferences (Morgan and et. al., 2015).
This will help in increasing customers base of restaurant. Present report is based on Little Italy
Restaurant, is famous and large Italian restaurant with lounge, cocktail bar, live entertainment
and late night dancing. It provide quality food services to its customers as per their needs and
wants. Report cover principles of recipe development, factors affecting the recipe development
along with service method. Along with this, requirement of the customers in order to new food
concept is also mentioned in this report. Lastly own performance level is also describe in this
report to developing as well as implementing new food concept.
TASK 1
1.1 Principle of recipe development
Recipe development is important for every restaurant to maximising the customers
satisfaction. In this, restaurant must focus on improving as well as developing recipes with the
aim of inviting large number of customers towards its quality food. In context of this, Little Italy
Restaurant offer Italian Cuisine in UK to attain competitive image in market place. Due to high
competition in UK, number of restaurants serve same food products at low price to customers. It
negatively impact on the Little Italy Restaurant performance at market. Thus, it is important to
deal with high competition. For this, restaurant is planning to serve unique and tasty food
products to customers so that they can easily enhance their profitability. In this, Little Italy
Restaurant is planning to develop a new recipe which support them in increase strong customers
base. In this development, there are some factors which required in recipe development are as
follows:
Creativity: It is one of the important factor that sated that development of new recipe
must be creative and unique which help in inviting large number of customers (Harrington and
Ottenbacher, 2013). In this chef of Little Italy Restaurant is responsible for focus on creativity of
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food so that they can easily provide tasty dish that help in influencing customers to come again
and again to try dish.
Cookery styles: Little Italy is Italian Restaurant, as they follow Italian and Mexican
approach which help them in inviting large number of customers towards its products and
services.
Method: It is important for chef to use effective method while preparing specific recipe to
make tasty and healthy food products (Rahmani and Thomson, 2012). In this, Little Italy
Restaurant chef needs to use includes fresh commodity to prepare a tasty food recipe, and serve
it effectively.
1.2 Assess factors that influence menu planning decisions
Menu is consider as a card that includes number of food and beverage items offered by a
restaurant to its customers in order to attain their higher satisfaction. For attaining success in
market, it is important for restaurant to update their menu card and also make it more attractive
so that customers can easily order particular food to satisfy their needs. In context of Little Italy
Restaurant, hey develop a new recipe to according to customers needs and wants with the
purpose of making their customers base strong. Furthermore, there are some important factors
that must be includes by restaurant at the time of menu planning. These are as follows:
Type of menu: This factor define the quality of restaurant which highly influence
customers taste and preferences. In this Little Italy Restaurant select best and attractive menu
which help them in presenting the food in attractive manner. As it includes A La Carte, Du Jour
Menu, Table d'hote and many more.
Menu balance: It is one which includes flavor, ingredients, techniques of cooking and
another contents that help in making effective menu planning. With the assistance of this, Little
Italy Restaurant can easily grab customers attention towards its food recipe.
Themes: This type of factor is also play a significant role in menu planning as it define
food category like hot or cold, seasonal food and many more. In this Little Italy Restaurant
arrange food as per theme in order to invite number of customers over there.
Color & texture: Little Italy Restaurant focus on menu design because it is one of the
important part of food presentation (Berry, Wang and Hu, 2013). In this, chef also set color and
texture of menu more attractive that directly influence customers towards its dishes.
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1.3 Factors that influence service methods
Service methods play a significant role in serving food and beverages to customers in
order to improve their satisfaction level. With the assistance of this, restaurant can easily enhance
customers expectation towards restaurant and its services as well. In this, staff members
effectively perform food services so that customers may not face any kind of issues at the time of
having meals. If any kind of inefficiency faced by customers that it bring dissatisfaction and also
pout negative impact on its image at market (Hajibabai and Ouyang, 2013). Thus, it is important
for Little Italy Restaurant to includes all the necessary factors while serving food services to its
customers. All these can be understood by following points:
Table service: It is one of the important factor that refers to the food serving method
wherein customers viewing menu card and select food and ask the waiter to bring the same. In
this, Little Italy Restaurant must focus on table services so that customers can easily enjoy their
meal served by waiter. It help in increasing their satisfaction level.
 Advantages: The main advantage of this methods is to reduce any kind of wastage of
food because all the food are served as per customers needs and wants.
 Disadvantage: it take more time as customers have to wait for their order served by
waiter. This may increase customers dissatisfaction.
Buffet or self service: It is also an effective serving method in which food places over a
long table and customers can pick up and serve as per their requirements.
 Advantage: This type of method required less labor and table ware and at the same time
also take short pan of time for serving.
 Disadvantage: The main drawback of this method is that it leads to more wastage which
may increase the food cost.
Counter service: Under this serving method customers come and order their food at
counter and pick up as per token number. In this, customers have to pay at the time of ordering
the food at counter.
 Advantages: The main advantage of this service method is to allow the customers to see
food before deciding the order (Knai and et. al., 2015).
 Disadvantage: This method is time consuming as compare to another service method.
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TASK 2
2.1 Stages of menu product development planning
Menu product development planning consider as an important activity for every
restaurant to invite large number of customers towards its food services. In context of this, Little
Italy Restaurant planning to develop a new recipe and menu with the aim of grabbing customers
attention (Yang, Zhang and Yao, 2012). With the assistance of this, they can easily attain
competitive advantage from its rivals. For attaining the same, there are some stages that
implement by restaurant in menu product development planning:
Idea generation: It is one of the important step of menu product planning in which Little
Italy Restaurant needs to analysis the strength and weakness the company and at the same time
also identify the opportunities to develop a new products. With the assistance of this, company
can easily evaluate the market trends and customers needs. After this, chef of Little Italy
Restaurant evaluate brain storming of information which support them in making an effective
plan to invite large number of customers towards its offerings.
Idea Screening and concept testing: This step comes after idea generation in which
restaurant evaluate as well as screening the ideas and its concept as well. It directly contribute in
eliminating inappropriate activities within the ideas list (De Massis, A. and et. al., 2016). By this,
Little Italy Restaurant can easily analysis the feasibility analysis for viability of concept.
Business analysis: In this step of new product development, Little Italy Restaurant will
evaluate the price of the products that served by restaurant to its customers. It help in measuring
the profitability level of the products within the restaurant. Along with this, market testing is also
important for chef to understand customers needs and wants towards the new food items (Bayus,
2013). By this, company can easily increase the overall profitability level at market place.
New product pricing: This stage play a significant role in menu product development
planning in which restaurant evaluate the impact of customers taste. This will help in creating
values in front of customer in order to enhance profitability level at market place. All these are
help in fixing the product price as per customers demand. It directly contribute in establishing
competitive image at market place.
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2.2 Evaluate influence of different factors on development process
Menu planning play vital role in increasing overall sales and profitability level of
restaurant at marketplace (Cotter and Fritzsche, 2014). In context of Little Italy Restaurant, it is
important to implement all the important factors that may influence the development process.
These can be understood by following points:
Social factor: It includes customers group to offer services accordingly. Mainly, it is
relate with customers taste, culture, demand that directly affect the overall sales of the company.
Staff members: It is one of the important factor in developing a new products because
skilled and talented staff members help in cooking quality and best recipe that help in increasing
the satisfaction level of the customers.
TASK 3
Covered in PPT
TASK 4
Covered in PPT
CONCLUSION
From the above mentioned report, it has been concludes that menu planning is consider
as one of the important process which consist list of food items with the aim of inviting large
number of customers. If a restaurant has attractive menu design then they easily increase their
overall profitability level. Along with this, menu planning includes various activities such as
development of recipe and food items which may aid in influencing customers toward new
products. Apart from this, it has been evaluated that every restaurant needs to select food items
on the basis of customers needs and wants so that they can easily satisfy their demand and
improve their performance level.
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REFERENCES
Books and journals
Bayus, B. L., 2013. Crowdsourcing new product ideas over time: An analysis of the Dell
IdeaStorm community. Management science. 59(1). pp.226-244.
Berry, C., Wang, H. and Hu, S. J., 2013. Product architecting for personalization. Journal of
Manufacturing Systems. 32(3). pp.404-411.
Bianchi, M. and et. al., 2014. Technology exploitation paths: Combining technological and
complementary resources in new product development and licensing. Journal of
product innovation management. 31. pp.146-169.
Cotter, R. V. and Fritzsche, D. J ., 2014, March. The business policy game. In Developments in
Business Simulation and Experiential Learning: Proceedings of the Annual ABSEL
conference (Vol. 21).
D'Amico, S. and et. al., 2013. Product Lifecycle Management as a tool to create value in the
fashion system. International Journal of Engineering Business Management. 5.
p.33.Agnew, M., 2013. Strategic planning: An examination of the role of disciplines in
sustaining internationalization of the university. Journal of Studies in International
Education. 17(2). pp.183-202.
De Massis, A. and et. al., 2016. Family governance at work: Organizing for new product
development in family SMEs. Family Business Review. 29(2). pp.189-213.
Gangurde, S. R. and Akarte, M. M., 2013. Customer preference oriented product design using
AHP-modified TOPSIS approach. Benchmarking: An International Journal. 20(4).
pp.549-564.
Hajibabai, L. and Ouyang, Y., 2013. Integrated planning of supply chain networks and
multimodal transportation infrastructure expansion: model development and application
to the biofuel industry. Computer‐Aided Civil and Infrastructure Engineering. 28(4).
pp.247-259.
Harrington, R. J. and Ottenbacher, M. C., 2013. Managing the culinary innovation process: The
case of new product development. Journal of Culinary Science & Technology. 11(1).
pp.4-18.
Knai, C. and et. al., 2015. Has a public–private partnership resulted in action on healthier diets in
England? An analysis of the Public Health Responsibility Deal food pledges. Food
policy. 54. pp.1-10.
Lee, G., Park, Y. H. and Ham, S., 2013. Extended Process to Product Modeling (xPPM) for
integrated and seamless IDM and MVD development. Advanced engineering
informatics. 27(4). pp.636-651.
Morgan, T. and et. al., 2015. The dark side of the entrepreneurial orientation and market
orientation interplay: A new product development perspective. International Small
Business Journal. 33(7). pp.731-751.
Rahmani, K. and Thomson, V., 2012. Ontology based interface design and control methodology
for collaborative product development. Computer-Aided Design. 44(5). pp.432-444.
Yang, Q., Zhang, X. and Yao, T., 2012. An overlapping-based process model for managing
schedule and cost risk in product development. Concurrent Engineering. 20(1). pp.3-17.
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