Menu Planning and Product Development

This presentation discusses menu planning and product development in the food and beverage industry. It covers the justification of menu design, customer requirements for a new food concept, the choice of a new food concept, the recommendation for launching a new product concept, reviewing own performance, and concludes with references for further reading.

Manu Planning and Product
Development
Task 3 and Task 4

Cover Content
 Introduction
 Justification of menu design
 Customer Requirements For A New Food Concept
 Choice Of New Food Concept
 The Recommendation On Launch Of New Product Concept
 Review own performance
 Conclusion
 References

Introduction
• Menu planning and product development is the major part of food and beverage
industries. Attractive menus in the hotels and restaurants attracts a large number
of customers.
• Menu should be prepared according to taste and preference of customers.

Justification of menu design
• In order to properly design their menu some factors should be considered by the
respective restaurant which are as follows-
• Language- Language used in the menu cards should be simple which could be easily
understood by all the customers, moreover Prezzo restaurant should not uses ant short
forms so as to create confusion for the customers.

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• Color- Respective restaurant should choose appropriate colours which is easy for
the customers to read and place orders.
• Style- It determines the way menu items are been presentable in the menu card.
Prezzo should proper categorize its food items into starters
• Picture- Respective restaurant could put pictures in the menu cards to makes it
presentable and for the better understanding of dishes by the customer.

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• Size- Menu card should be small in size so that customers can easily handle them
and doesn't get confused.
• Theme Reflection- As the Prezzo is a Italian themed restaurant which requires to
put this theme in their menu cards to make it more specific in front of customers.

Food Service Environment
• Ambience- Ambience refers to the enjoyable and a friendly environment which
makes the staff work properly over there and allows customer to enjoy their
meal.
• Meal Experience- When the customers have their food items in the respective
hotel it is necessary to take feedback regarding their experience.
• Staff Uniform- It is important for every hotel and beverage industry to have
proper dress code for their employees in order to differentiate from their
competitors.

Customer Requirements For A New Food Concept
• From the research conducted it has been analyze the customer requirements
which are as follows-
• Demand for healthy fast food- Prezzo restaurant has analyzed that there are
individuals demanding healthy fast foods by the usage of low calorie food
products and use less spices to make it more tasty and healthy.
• Fusion Combo products- As there is a demand of fusion combo products,
respective restaurant would combine two dishes in order to make a tasty recipe.

Choice Of New Food Concept
• After analyzing customer's requirements it has determined by the Prezzo
restaurant that customers are demanding fusion good which will be offered by
them as the combination of Focacciaa bread and Risotto with the use of soft
drinks.

The Recommendation On Launch Of New Product
Concept
• While launching a new product it is necessary for Prezzo restaurant to measure
its probability level and should analyze business environmental external factors
including competitors strategy and cost benefit analysis for the company.

Review own performance
• When it comes to implementing of new product by analyzing customers demands
properly it has been determined that customers are largely demanding fusion
combo dishes with the use of Focacciaa bread and Risotto with the mixture of
soft drinks in them.

Conclusion
• From the above report it has been concluded that planning and development of
menu is of crucial importance in food and beverage industry, importance should
be given to customers needs.
• Preferences in developing the menu so as to provide maximum satisfaction to
them and capture larger market share.

References
• Lee, A. H., Wall, G. and Kovacs, J. F., 2015. Creative food clusters and rural
development through place branding: Culinary tourism initiatives in Stratford
and Muskoka, Ontario, Canada. Journal of rural studies. 39. pp.133-144.
• Seltzer, E. and Mahmoudi, D., 2013. Citizen participation, open innovation, and
crowdsourcing: Challenges and opportunities for planning. Journal of Planning
Literature. 28(1). pp.3-18.