This presentation discusses menu planning, recipe development, food service environment, customer requirements, and launching a new food concept. It provides insights on improving menu design and making recommendations for a successful launch.
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Menu Planning and Product Development
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Cover Content •Introduction •Justify a menu design to reflect the menu compilation and recipe development •Justify the development of the food service environment •Findings of research into customer requirements •Justify your choice of new food concept. •Make recommendations on launch •Review your own performance •Conclusion
Introduction Menu planning is the process of planning a proper meal or recipe based on the nutritional values, accessibility and food habitsofconsumers.Inpresentera,restaurantsare continuously trying to improve their food which is provided to the consumers.
Justify a menu design to reflect the menu compilation and recipe development While designing the menu, several factors such as language, style, attractive pictures, font size, theme of the restaurant etc, must be considered by the restaurant for attracting the customers.
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Continue… Prezzo staff also needs to do some modifications in their menucompilationandrecipedevelopmentwhichare discussed below: •Language:It plays a very major role in the development of recipe as the customers of Prezzo are from different cultural backgrounds. •Design Styles:The menu of the Prezzo must be simple and unique in design or style so that customers can order the right food they desires.
Continue.. Colour:Colouralsoplaysamajorroleinrecipe development as using the right and light colours in the recipedevelopmentbasedonthethemewillhelpthe restaurant in grabbing more customers. Attractive Pictures:The restaurant can use attractive and delicious pictures of food which is prepared by the chef. White Space:The menu of Prezzo should be prepared in a structured way so that confusion will not arise among the consumers.
Continue.. The Prezzo hotel is thinking to launch a new fusion food which is Mexican spaghetti and chicken meatballs. Ingredients: 500 g chicken, 1/4 small white onion, 1/2 cup panko breadcrumbs, 1/3 cup grated parmesan, 1 large garlic clove, minced, 1/4 cup finely chopped parsley, 1 egg, 1/4 tsp salt and spaghetti sauce.
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Justify the development of the food service environment Ambience refers to the environment or atmosphere of a place. The ambience of Prezzo is very lit i.e. proper lighting and fragrance along with the soft music is used for a pleasant experience of the customers. These ambience factors plays a essentialroleinmaintainingthequalityofservicesof provided by the restaurant.
Continue.. •Themerelationships:Itisthewaysthroughwhich fusion of food or concept sis used together for ensuring the satisfaction of consumers. •Meal experience:When any customer visit the Prezzo restaurant,thentheyareprovidewithabookletto provide their feedback regarding the food and services of the restaurant.
Show the findings of your research into customer requirements The management of the Prezzo restaurant needs to analyse therequirementsandneedsoftheirconsumersbefore introducing their new food concept. The restaurant can conduct a survey for determining the demands and needs of customersforintroducingnewfoodordishes.The customers prefers healthy food, mixed food or fusion food along with the soft or hard drinks.
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Continue.. The traditional way of making food more delicious is to combine two or more dishes for making a new dish. Also the customers prefer healthy food which includes vegetables and low amount of oil in food. The requirement and needs of consumers for fusion dishes is more than any other food. So the Prezzo can choose fusion concept for introducing their new dish.
Justify your choice of new food concept After analysing the demands and needs of their customers, Prezzo restaurant has chosen the concept of fusion for launching their new dish. The dish is named as Italian spaghetti and chicken meatballs. This dish is formed by combining the dishes of chicken meatballs and spaghetti of Italy.
Continue… The dish is developed by keeping in mind of the needs of consumers so this dish will improve the sales and profit of the restaurant. The Prezzo should market the product to the consumersforattractingthemtowardsthedish.This advertisement or marketing can be done with the help of social media such as Facebook, Instagram, Twitter etc. where the management can post the images of the food.
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Make recommendations on launch For launching their new food concept of fusion, it has been recommended to the Prezzothat they needs to develop backup plans which can act as substitute product in needy times. This backup plan can support the restaurant when the sales goes down.
Continue.. Therestaurantcanusethesestrategiesforthefuture development and growth of the firm in the food industry of UK. Through these recommendations, Prezzo restaurant can enhance their customer base as well as the firm can also maintain healthy relations with the consumers.
Review your own performance in relation to developing and implementing Whentalkingaboutmyperformanceduringthe developmentofnewfusiondish,Icansaythatmy performance overall above average. I think that the Italian Spaghetti and chicken meatballs is very famous among the consumers in UK. In this dish, the oven is heated at 180 C. Then the meatballs, finely chopped onions, crushed tomato are mixed together with the spaghetti sauce.
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Conclusion Based on the above discussed presentation, it has been concludedthattherestaurantneedstoconsiderseveral factorsuchaslanguage,terminology,design,colour, theme,etc. While designing a menu. Also before introducing new product, restaurant needs to determine the needs and demandofconsumersforprovidingtheproducts accordingly.
References An,J.,Jung,S.M.,Chan,K.andTam,C.F.,2014. Development of a 28-day Kimchi Cyclic menu for Health. Journal of culinary science & technology. 12(1). pp.43-66. Bhagwati,J.andEckhaus,R.,2012.Developmentand Planning: Essays in Honour of Paul Rosenstein-Rodan. Routledge.