Menu Planning and Product Development

This presentation explores menu planning and product development in the food and beverage industry. It covers the principles of recipe development, factors that influence service methods, the design of a menu, the development of the food service environment, creating and assessing a new food concept, and recommendations for its launch and implementation.

Menu planning
and product
development

INTRODUCTION
• Menu planning and product development is the most
essential part of food and beverage industry. A good
and attractive menu helps in grabbing the attention of
customers and product development is that process in
which new items are added in the menu which will
help in making the menu more effectiveIn this power
point presentation Zizzi has been chosen for
assessment. Zizzi is a chain of restaurants which offers
Italian cuisines in United Kingdom.

Principles of recipe development
• In every restaurant the major concern is about the menu that is required to be
developed to run the restaurant in the best possible manner. Following are some
principles which are followed while developing a recipe.
• Cooking overture: Restaurant should start to adopt some new formula in such a
that quality of the food can be maintained
• Ascertaining aliment: While developing any new recipe health should be the
major concern on which management should focus on. Food hygiene and healthy
food is very important to people before deciding for the restaurant.

Factors that influence service methods
• Services are very fast due to single cuisine restaurant it is not difficult to
arrange all the resources. Multi-cuisine restaurant finds it more difficult to
give fast services.
• Service in a restaurant is something which decides the long term growth
of the restaurants. A proper service and fast delivery of food and
beverages is expected by every customer.
• Services are something that depends highly in the business size as big
hotels have better services as in comparison to small road side restaurant

A justification of the design of a menu taking into
account the recipe development
• Zizzi is a large well known restaurant in United
kingdom, which has more than 140 restaurants in entire
nation. It has take away facility along with the best
quality services are provided to its customers who visits
to enjoy Italian food
• Restaurant is planning to bring continental food in its
menu as well so that it can grow more and expand its
business
• All the outlets and franchises have got a prescribed
uniform and dress for all the employees

A justification of the development of the food service
environment to support the menu, recipe and service style.
• Zizzi is considered to be a big brand name in United Kingdom which
serves Italian cuisine to people along with a decent environment where
customer can enjoy their food along with its quality and taste.
• This restaurant has always maintained its brand name by providing
best services. Beautiful interior has been done of the restaurant in
order to give quality ambience to people where they can have a leisure
time.

Creating and assessing a new food concept
including justification of choice
• Zizzi can plan to develop new food item in its menu in order to grow the chain of
restaurant more. Currently it is planning to bring continental food as it is very much
preferable in United Kingdom.
• Customers always demand for this food so this is the major reason behind launching the
same.
• Customers requirement is a reason but before that particular market will be targeted
which will be covered through offering different marketing ideas. This will help people
in knowing about the consumer taste and preference

Justifying choice of new food concept
• The new food concept has been bough to expand the business of the
restaurant. It will help in attracting consumers to a great extent
• As it is the major demand of customers to start continental food as this
is a very preferable cuisine in United Kingdom
• Currently Zizzi serve single cuisine so by adding a new food its sales
will be enhanced. Overall growth of the restaurant can be seen in the
future

Recommendations on launch/implementation of new food
concept
• Zizzi should analyse the market and taste and preference of customer before
launching the new food so that it will help the restaurant while launch.
• Idea should be screened properly before pursuing and implementing it. It is really
important part as if it is not done properly than there are always great chances of
failures
• Analysing the market is equally important as while bringing any new concept in
the market it should be known the demand of the same.
• Targeted market must be differentiated on the basis of age, income or
geographical area.

Suggestions for improvements :
I need to review on the basis of observations my skills of analysing the market in a
better way. I will make sure that New food concept must not be compromise in
terms of quality, taste and hygiene.
In addition to this, I will make sure to analyze Competitors food and taste in order
to improve the new launch in better way. Improvements can also be made by way
of implementing all the strategies and planning in the best possible manner.
Further, I will analyze the cost and revenue more significantly so that growth can
be determined in the proper way.

CONCLUSION
• From the above presentation it has been concluded that restaurants should focus on Food
hygiene and healthy food as this is the major concern of people.
• A proper service and fast serving of food and beverages is expected by every customer so that
should be properly carried out in order to attract maximum customers.
• In addition to this, new food concept has been bought to expand the business of the
restaurant and it will also help in enhancing the sales of the restaurant and growing more in
the future.
• Furthermore, Zizzi should analyse the market and taste and preference of customer before
launching the new food.
•

REFERENCES
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Assessment with computer-aided product development by a feature-
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• Grudin, J., 2017. Obstacles to participatory design in large product
development organizations. In Participatory Design(pp. 99-119). CRC
Press.
• Jeong, B., Yoon, J. and Lee, J.M., 2017. Social media mining for product
planning: A product opportunity mining approach based on topic
modeling and sentiment analysis. International Journal of Information
Management.