Menu Planning and Product Development

This presentation provides insights into menu planning and product development in the restaurant industry. It covers topics such as justifying menu design, developing the food service environment, researching customer requirements, making recommendations for launching new food concepts, and reviewing performance in relation to developing and implementing new food concepts.

Menu Planning
and
Product Development

TABLE OF CONTENT
 IntroductionIntroduction
 AC 3.1 Justify a menu design to reflect the menu compilation and recipe
development
 AC 3.2 Justify the development of the food service environment to support the
menu, recipe and service style
 AC 4.1 Show the findings of your research into customer requirements for new
food concept
 AC 4.2 Justify your choice of new food concept
 AC 4.3 Make recommendations on launch/implementation of your new food
concept
 AC 4.4 Review performance in relation to developing and implementing new
food concepts
 CONCLUSION

INTRODUCTION
 Menu planning and product development in a restaurant are some important
key aspect that helps to attract large customers towards them.
 For the same way, in UK there are many restaurants who wants to develop a
new concept of food in order to draw attention of peoples towards them.
 The chosen restaurant for this report is Prezzo who offer top Italian food in
UK with reasonable rates.

AC 3.1 Justify a menu design to reflect the menu compilation and
recipe development
 As Prezzo is one of the reputed restaurant in UK and it always try to innovate new ideas in
order to attract wide range of customers towards them. Therefore, menu designing is not a big
task for it.
 Being an executive chef of the restaurant, it is necessary to clarify that how menu design
reflect its complication and recipe development. That is why the quoted restaurant, wants to
introduce new organic food which basically comply with the standard of organic farming.
 Recently the quoted restaurant offer different variety of Italian food theme but as per
determining the market and customers needs, it has been analysed by the firm that there is a
need to introduce some organic food.

AC 3.2 Justify the development of the food service environment
to support the menu, recipe and service style
 It has been analysed that without a good environment, it is not possible for Prezzo to
attract wide range of customers and for hospitality sector, it is very necessary.
 The environment is not only related to service quality and chair table, but it includes the
staff uniform and dress code which is the first thing that attract variety of customers.
 In order to support the menu, recipe and service style, the environment of Prezzo should
be light and soft music will support it in more well manner. Further a good background
sound is more appreciated.

AC 4.1 Show the findings of your research into customer
requirements for new food concept
 It has been analysed that research is one of the most important key aspect that helps to
gather the information and knowledge which facilitate a firm to develop a new product.
Further, it is also based on some current and future expectation of the company.
 In the same way, Prezzo is also started developing its new product i.e. new organic
food which basically comply with the standard of organic farming. However, the
customers also given the positive feedback in the research.
 The key findings during the research are customer satisfaction on introducing new
product and service, customer suggestion on several aspects, new concept of new
product.
 Further it has been analysed through the research that the customers are quite satisfied
with the new menu of Prezzo and they also add some suggestions which should be
responded in coming future.

AC 4.3 Make recommendations on launch/implementation of
your new food concept
 In order to implement the new food concepts properly the restaurant needs to make use of
employee development as well.
 The employees need to be properly guided and trained with the new food concepts and in
what ways the organisation wants them to run their functions.
 The employee needs to be aware of the overall needs of the restaurant and how effectively
they can run their functions to achieve the targets made.
 The planned menu is as per the needs and requirements of the consumers yet it is important
that foods are properly being tasted before getting served on the table to the customers.

AC 4.4 Review performance in relation to developing and
implementing new food concepts
 In order to develop and introduce new product concept I have created effective concept
that will provide satisfaction to customers.
 Organic food products having less spices and healthy ingredients will lead to provide
satisfaction and happiness to customers.
 This concept will bring effective results for Restaurant Prezzo as implemented plans for
new food concept ensures that food will be prepared with best possible taste
preferences.
 Developing food product concept ensures to bring positive results and outcomes for
overall organisation.
 The rising competition in food and beverage industry makes business organisation to
come up with innovative and creative ideas that can attract customers and satisfy them.
Effectively satisfying customers will lead to increase brand image and reputation of the
Restaurant.

Continued....
 It is difficult to implement plans and policies that effectively provides satisfaction to
customers and also meet current trends.
 I had to arrange various surveys and feedbacks before introducing new food product
concept and service methods.
 Idea generation and idea screening helped me to present effective food product concept
that can meet demands of customers and bring effective results for Prezzo.

CONCLUSION
 The above report develops a brief understanding of product development and menu
planning.
 A variety of service styles have been explained and made use of to understand their
overall impacts on the establishment.
 The styles of service which have been explained includes silver service, American
service, buffet etc.
 The reports helps one to understand the importance of menu-planning and important
resources used while its planning.

References
Bedrossian, E. and Bedrossian, E. A., 2019. Treatment Planning the Edentulous Mandible.
Review of Biomechanical and Clinical Considerations: An Update. The International
journal of oral & maxillofacial implants.
Rigas, G., 2019. Menu Profitability Analysis Models: Linking Theory and Practice in the
Greek Hospitality Context.
Cosman, J. and Schiff, N., 2019. Monopolistic Competition in the Restaurant Industry.
Linassi, R., Alberton, A. and Marinho, S. V., 2016. Menu engineering and activity-based
costing: an improved method of menu planning. International Journal of Contemporary
Hospitality Management.28(7). pp.1417-1440.
Leib, T. and et.al., 2018. Web-Based Menu Design: A Conjoint Value Analysis.
International Journal of Hospitality & Tourism Administration.19(4). pp.361-373.