Factors Influencing Menu Planning Decisions

The provided document is a presentation discussing the importance of effective menu planning and product development processes in the hospitality industry. It covers the stages of menu products development planning, factors that influence on menu planning decisions making process, and recommendation on implementing new food concept in restaurants. The presentation also touches upon various studies related to menu design, customer satisfaction, and healthy menu choices.

MENU PLANNING AND
PRODUCT
DEVELOPMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
To,...............................................................................................................................................2
AC 1.1 Factors and principles of recipe development ...............................................................2
AC 1.2 Factors that effects menu planing decision making process...........................................3
AC 1.3 Factors that influence service methods...........................................................................4
AC 2.1 Stages of menu product development planning..............................................................5
AC 2.2 Influences of various factors on development procedure...............................................6
TASK B...........................................................................................................................................6
AC 3.1 Menu design ..................................................................................................................6
AC 3.2 Development of food service environment ...................................................................6
AC 4.1 Customer requirement for new food concept ................................................................7
AC 4.2 New food concept...........................................................................................................7
AC 4.3 Recommendation on implement of new food concept in Prezzo restaurant..................8
AC 4.4 Personal reflection..........................................................................................................8
CONCLUSION ...............................................................................................................................9
REFERENCES ...............................................................................................................................9

INTRODUCTION
Menu planning is very difficult task for any hotels and restaurants, it is one of the most
essential concept through which they will attract various consumers. Product management or
meal management is important for hospitality industries in which they have to make effective
plans or strategies better than others. Planning is the better and easiest way who want to set up
business for success, it is procedure to plan optimum possible presentation of food recipes
(Gordon and Brezinski, 2016). The present report is based on Prezzo restaurant, that is a chain of
British owned restaurants. They are serving food items inspired by Italian cuisine in Ireland and
UK. This report introduces the factors and principles of recipe development and discuss who
these factor impact on menu planning decisions. In this unit explains elements that effect service
methods and also discussed phase of menu product development planning. Furthermore, it
justifies menu design to show menu compilation and recipe development and also clarifies new
food concept.
TASK A
Report format
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To,
The Board of Director
Prezzo restaurant
Subject: Menu planning and product development
AC 1.1 Factors and principles of recipe development
Prezzo is one of the most recognized and reputed restaurant in UK that are serving its
good quality food to customers. Executive chef of organization develop or design their menu in
which its reason to attract customers, raise position in market place and increase profitability
and productivity. They design menu that will express their eatery's personality, established
business budget, promotes profit and keep their brand fresh in its consumer's mind.
Recipe development principles-
While considering recipe development for Prezzo, executive chef need to follow
principles that are necessary to take under thinking.
1. Cooking overture: Executive chef of Prezzo plan new food concept in which they
should follow some peculiar steps. By following broiling, grilling and simmering a
recipe will be cooked. So they have to keep consistency in their work for sake of
developing recipe's, quantity of each ingredient must be set for good that is required in
this process.
2. Ascertaining aliment: Prezzo must looked at nutrition and aliment of food which is
another most essential part of recipe development in restaurant. They are cooking foods
generally for public so its important that they have to consider their health problems.
3. Quality and taste: Prezzo restaurant should consider that their good quality and taste of
food will be consistently better in way that attract people towards them. Whenever both
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get changed it frequently impacts on customers interest that continue losses regarding
meal in restaurant.
4. Availability of assets: Prezzo must consider the availability of all the seasonal food in
case of strategic planning of recipe development. It is necessary that they have all the
raw materials to produce those meals or food items.
Factors of recipe development-
1. Types of consumers: Customers food habits, taste and preference are the factors of
recipe development that impact on this process very much. All the clients have different
taste and like's of food that need to be considered by Prezzo restaurant while developing
recipe.
2. Budgets: It is one of the most important factor that directly impact on business growth
and success. If Prezzo develop recipe for attracting people that costs too high money
that impact on demand for particular dish that will be very low after that.
AC 1.2 Factors that effects menu planing decision making process
Menu planning is selection process of menu for an event or functions that create by
Prezzo restaurant. It is essential task because it saves money and time, improve business
reputation and keep meal times fresh with different variety of food products. There are such
factors that influence on menu planning decisions taking by Executive chef of Prezzo.
 Quality of food: Executive chef of Prezzo take decision about new food concept that
attract customers towards them that will increase their profit margin. Quality of food
items or dishes need to be maintained by them which is one of the most important factor
that impact on menu planning decision. As Executive chef it was their responsibility to
enhance guest and make the best menu that set good image in consumers mind. It is very
important to maintain quality of food because this program build reputation and raise
position in marketplace better than another.
 Price of food items: Executive chef of Prezzo restaurant include good food items or
dishes while planning menu in which they have considered their prices as well. Price of
meal is one of the most essential factor should be consider when they are planning
weekly meal is how much money they have to spend. They have to take good decision
in this program that is quite affordable for customers and increase profitability more
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than others.
 Services of food: Food services is one of the factor that influence of decision making
program about menu planning. If staff does not serve meal on time it directly impacts on
Prezzo reputation and profit margin. Thus, it is important that Executive chef need to
guide staff regarding deliver food items on time to customers.
 Decor of dinning areas: Decoration is one of the most attractive things that attract
guests towards Prezzo restaurant. Executive chef need to consider that entire place will
be decorated withing using attractive tools that enhance guest with them for longer time.
It is important that decoration should be good and attractive in look that grab the
attention of people and attract more people' s towards them.
AC 1.3 Factors that influence service methods
Types of food services-
1. Table service- It is considered as border category of food service method in which
consists of American service, Pre-palted service, English service etc. In this style of
food facility Prezzo guests is sealed at one table with laid cover and orders form new
menu. Advantage: it does not require many efforts during serving food to customers.
Disadvantage: Table service reduce personalized attention to consumers and another
disadvantage is that servers attend to many guests at one time.
2. English service- In this method food must be served to guest at placed in large bowls
and large platters. These meal portions are then served to guest's table by servers or
waiters. Advantage: It involves great deal of showmanship for special events or
occasion. Disadvantage: The waiters need be required to do lot of work by dishing up
food items with only few member serving entree, it will be very time consuming.
3. French service- It is highly skilled and very detailed type of food service way which
elaborate and very expensive type of method. Basically in restaurants chef show
culinary skill, by preparing meals in front of their customers. Advantage: French
service food style saves time and deliver quickly. Disadvantage: This service style is
very expensive and capital costs, it consumes time and low down the business turnover.
Factors that influence service methods-
1. Nature of suppliers: Suppliers nature is one of the factor that impact on business
growth and success. If they are not effectively work or deliver food products to guests,
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Prezzo reputation get lower and productivity turn lower
2. Nature of food: Nature of food also effect service method for example, extensive dish
needed fast and up to mark facility to meet current trends or to set new trend in Prezzo
restaurant that impact on business.
Thus, if Prezzo restaurant adopt these foods service style in their business it will develop it
more and more than others. It helps to improve their position and retain customers with them, it
they make changes or develop new concept of meal.
AC 2.1 Stages of menu product development planning
 Identify: Prezzo restaurant follow the menu product development planning stages in
which they have to identify their mission and vision and set business objectives and
goals. They have to identify people need and preference of foods before making any
plans.
 Engage: Prezzo restaurant need to build effective team or group of individual that help
to serve their services to guests within effective way. By supply good quality services to
customers within serving tasty or healthy food they retain consumer with them for
longer. They have to build team to address their needs and met it with customer demand
or requirement.
 Innovate: In menu product development plans Executive chef of Prezzo restaurant
make some innovation and creativity in their existing food products that attract people
towards them. According to current trends and customer preference they make some
changes in their menu or food items
 Develop: Thus, after innovation, evaluation and other things Executive chef need to
develop their effective menu products development plans that enhance customers with
them for long time and raise their reputation in marketplace better than others. They
need to create complete recipes and make menu within including all the recipe
ingredient in it.
 Execute: After develop they execute their plans and implement the process in business.
 Activate: Execution procedure need efforts and after that Executive chef implement
new product development plans. After accomplished all the stages they finally served
dish in front of guests.
AC 2.2 Influences of various factors on development procedure
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Menu product development process is based on customers' preference that directly impact on
business growth and success. In economy every people have different choice and likes in which
they expect towards Prezzo restaurant the same. Thus, it influences on development procedure
very much, executive chef need to know about customers preference and get all the information
about current trends. Weather changes effect this process because in restaurant customers place
their demands and for that they have serve food according to it. Sudden changes in weather
impact on food development very much that will also influence on business profitability and
productivity.
TASK B
AC 3.1 Menu design
AC 3.2 Development of food service environment
AC 4.1 Customer requirement for new food concept
AC 4.2 New food concept
AC 4.3 Recommendation on implement of new food concept in Prezzo restaurant
AC 4.4 Personal reflection
Covered in PPT
CONCLUSION
This presentation discussed about menu planning and product development process that
are important for hospitality industry. By making effective plans they will manage the whole
business functions effectively. In this report has been concluded factors and principles of recipe
development and elements that influence on menu planning decisions making process. This
study discussed about those factor that impact on services methods and also explains stages of
menu products development planning. It discussed many factor that effects on development
procedure and give recommendation on implementing new food concept in restaurant.
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REFERENCES
Books and Journals
Online
Bai, L. and et.al., 2019. Food safety in restaurants: The consumer perspective. International
Journal of Hospitality Management. 77. pp.139-146.
Baiomy, A.E., Jones, E. and Goode, M.M., 2017. The influence of menu design, menu item
descriptions and menu variety on customer satisfaction. A case study of Egypt.Tourism
and Hospitality Research, p.1467358417708228.
Gordon, R.T. and Brezinski, M.H., 2016. The complete restaurant management guide.
Routledge.
Jagau, H.L. and Vyrastekova, J., 2017. Behavioral approach to food waste: an
experiment. British food journal. 119(4). pp.882-894.
Jeong, E. and et.al., 2019. A scale for restaurant customers’ healthy menu choices: individual and
environmental factors. International Journal of Contemporary Hospitality
Management. 31(1). pp.217-246.
Kim, T.H. and Almanza, B.A., 2017. Three nutrition labeling formats for restaurant menus:
retirement community residents' response. Journal of nutrition in recipe & menu
development.3(2). pp.45-57.
Lopez, M.O., 2018. Consumer Buying Behavior as Loyalty Antecedents at Selected Fast Food
Chain Restaurants.International Journal of Recent Innovations in Academic
Research. 2(6). pp.186-201.
Manning, L., 2018. The value of food safety culture to the hospitality industry. Worldwide
Hospitality and Tourism Themes. 10(3). pp.284-296.
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Özdemir, B. and Nebioğlu, O., 2018. Use of Menu Design Techniques: Evidences from Menu
Cards of Restaurants in Alanya. Advances in Hospitality and Tourism Research
(AHTR). 6(2). pp.205-227.
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