Menu Planning and Product Development : Assignment

Added on - Nov 2020

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Menu planningandproduct development
Table of ContentsINTRODUCTION...........................................................................................................................1TASK A...........................................................................................................................................1a) Factors that influence menu planning decisions.................................................................1b) Stages of the planning of menu product development......................................................3c) Influences on the development process..............................................................................5CONCLUSION................................................................................................................................6REFERENCES................................................................................................................................7
INTRODUCTIONMenu planning is process of make a plan of dishes based on customer expectations,demands and needs. Plan of menu needs changes from season to season and also due tocompetitive market. To gain more profit, process of product development is necessary toimplement in restaurants. Present study lay emphasis on the Ledbury restaurant which is situatedat London, UK. This restaurant started in 2005. It is a two Michelin star restaurant and its headchef is Brett Graham. It has approx seating capacity of 55 people.There is a hall master's houseand chapel present in the ledbury.It offers British Cuisine food. This assignment reports on thefactors which influences decision making of menu planning. It also explained the stages involvedin product development process. This report also includes the factors which influences thedevelopment process.TASK Aa) Factors that influence menu planning decisionsMenu planning refers to planning of meal that eat at dinner or launch for planned week oron a trip to have refreshment and enjoy the moment. Menu planning is important task for chief ofrestaurant that it indirectly leads to market share and popularity of restaurant. Menu planning inadvance saves time and money (Ozdemir and et.al., 2015). It gives refreshment to customers andpromotes healthier choices. There are some factors that influence menu planning decisions whichare explained below:11Economic factor-Family and friends that come in restaurant makes a choice of theirfood based on their income or budget. It is very important to have all range of food sothat low income customers can also prefer to have dinner in restaurant The Ledbury.Price of meal vary from season to season based on availability of resources. It isnecessary to avail nutritious food at low cost (Almand and et.al., 2018). For this, TheLedbury uses jiggery in place of sugar, uses fruits and vegetables based on regionalseason, use less expansive materials like cereals. But by lowering the cost of dishes, it isnecessary to maintain quality of recipe for high income customers because they wantnutritious food. By using above strategies to save prices gains customer taste andimproves menu planning so that chief of restaurant makes decision easily.11Season-Customer preferences of taste vary from season to season. Like in summer,customers prefer cold foodstuffs like shakes and cold drinks. In summer times, vegetables1
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