Menu Planning and Product Development

This presentation discusses menu planning and product development in the context of Zio's Italian Kitchen. It covers topics such as menu design, development of the food service environment, customer requirements for a new food concept, choice of new food concept, and recommendations for launching a new food concept. The presentation provides insights into the importance of menu planning and the factors to consider in creating an attractive menu.

Menu Planning and Product
Development

Cover Content
 Introduction
 Menu Design
 Development of food service environment
 Customer requirement for new food concept
 Choice of new food concept
 Recommendation for new for product
 Conclusion
 References

Introduction
Menu planning is the process of arranging meals and dishes ahead of time. Several dishes, starters,
main course, beverages, cuisines, etc. are involved in menu planning. Predetermined menu planning
saves time and money as it provides a proper plan of quantity of vegetables and fruits required by a
hotel manager for serving food to customers. It ensures a balance diet and nutritional need of the
customer. In this report Zio's Italian Kitchen is considered for the analysis of menu planning and
recipe planning. Zio's Italian kitchen restaurant is serving delicious and healthy food to people since
1994.

Menu design to reflect the menu compilation and
recipe development
A menu design is made attractive so that customers will get impressed and delighted by watching
the various recipes offered in restaurant. In Zios Italian restaurant a number of factors are taken
care to make an amazing menu. These factors include theme of restaurant, colour, language, style,
attractive posters, font size, sorted list of food items listed according to categories. Zios restaurant
has focused on following factors as given below:-
 Language
 Categorisation

Continue….
 Design and colour
 Themes

Development of the food service environment
Meal experience: Zios Italian Kitchen is providing good and delicious food to people since
1994.
Theme reflection: Restaurant themes helps to impress clients and customers and leaving them
with a memorable experience.

Continue…
 Uniform for managers and staff: In Zios Italian Kitchen all staff members including lower
level and high authority managers all have to wear uniform allotted to them
 Ambience: A good ambience is defined as atmosphere or culture a restaurant is Zios
Italian restaurant gives spacious piazza style atmosphere that delights customers.
 Gimmicks: These are based on an unique concept of introducing themes like rainforest,
drive-in-movie, earthquake theme, TV series theme etc.

Customer requirements for a new food concept
A new food concept in a restaurant helps an restaurant to give a unique experience to
customers. For a well developed Italian based restaurant I.e. Zios Italian Kitchen it is
important to now the needs and requirements of customers before introducing any new food
item to it's menu. People are bored of eating the same kind of food item so it is advisable for
restaurants to provide a new food concept and overcome this boredom. There are new concepts
which can be done in dishes of Zios Italian Kitchen and some of them includes merging of two
continental food items, Mixing of beverages, Adding more veggies in fast food and make them
healthy to eat. All such mixing of food items gives a pleasant taste and experience to people
when they consume these food dishes

Choice of new food concept
 As per the requirements of customers Zios Italian Kitchen introduce Mashup dish in it's menu.
This dish consists of Hakka noodles and stuffed pepper. Hakka noodles is a Chinese dish
which contains garlic and veggies mixed with noodles whereas stuffed pepper is an Italian dish
which consists of halved pepper filled with meat, vegetable, rice, sauce or cheese filling. This
new dish is going to provide benefits to restaurant and increasing it's profits. It is duty of
management to ensure serving of good quality of this new dish and making people eat this dish
and liking it. Several steps are taken by management of Zios Italian Kitchen in case of failure
of this dish.

Recommendations on the launch
of new food concept
 Implementation or launch of new food item in Zios Italian Kitchen restaurant is providing
profits by increasing sales of the organisation. On the other hand there can be chance of
failure of this dish. Management must be aware of risks and it should provide preventive
measures to handle loss in business. A good service to client/customer is essential to attract
customers and maintain customer base. It is recommended for this restaurant to make
efforts in advertising of this dish and making it profitable for business

Review own performance to implementing new
food concepts
 As an executive Chef of Zios Italian Kitchen it took efforts and time to choose the best
new food concept, Mashup to be introduced in restaurant. It was not easy to conduct online
and paper surveys and know needs and requirements of customers and make a new dish. It
is responsibility of a good manager to take care of profits or losses an organisation has to
face by implementing any new product or service. Therefore it was crucial to evaluate and
reach to the best conclusion in choosing new food concept which is “Stu-Noodle”. It is a
mixture of stuffed pepper and Hakka Noodle.

Conclusion
 From above report, it can be concluded that menu planning is a key factor in profit
maximisation of any restaurant. There are various factors which affects the menu planning
in the organisation such as age group, Decoration, Time factor, Seasonal food and Service.
After menu planning the duty of restaurants is to provide food to customers. This is done
by using several methods like buffet system or self service, counter system and table
service.

References
 Bégin, A. and et. al., 2014. Accuracy of preoperative automatic measurement of the liver
volume by CT-scan combined to a 3D virtual surgical planning software (3DVSP).
Surgical endoscopy. 28(12). pp.3408-3412.
 Daoust, D., 2017. Language planning and language reform. The handbook of
sociolinguistics, pp.436-452.
 Davison, K. K., Lawson, H. A. and Coatsworth, J. D., 2012. The family-centered action
model of intervention layout and implementation (FAMILI) the example of childhood
obesity. Health promotion practice. 13(4). pp.454-461.

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