Table of Contents Introduction......................................................................................................................................1 TASK 1............................................................................................................................................1 1.1 Discuss the principles and factors of recipe development................................................1 1.2 Assess factors that influence menu-planning decisions...................................................2 1.3 Discuss factors that influence service methods................................................................3 TASK 2............................................................................................................................................4 2.1 Stages of Menu Product Development Planning..............................................................4 2.2 Evaluation of Influence of Different Factors on Development Process...........................5 TASK 3 & 4.....................................................................................................................................5 Covered in ppt........................................................................................................................5 CONCLUSION................................................................................................................................5 REFERENCES................................................................................................................................6
Introduction Menu planning refers to the selection of dishes or recipes for an event or for consumers. The recipe or menu must be developed according to the nutrients and eating habits of customers. In this modern world, hotel or restaurants are continuously improving the menu or food they are providing to their consumers for attracting potential customers. Margot restaurant is the taken firm for this assignment report which is a Italian restaurant situated in the heart of Covent Garden. In this report, principles and factors which are considered in the menu planning will be discussed. This report will also examine the various stages ofmenu product development planning along with the influence of various factors on the menu development process. Further a presentation will also be prepared which will provide the menu design and factors which must be considered in menu design. The presentation will also cover the finding and choice for the new concept of food. In the last, recommendations will be provided for introducing the new concept food. TASK 1 1.1 Discuss the principles and factors of recipe development There are several principles which must be followed properly for developing a tasty recipe. These principles are also followed by the staff ofMargot for developing their recipe or food. These principles are given below:ï‚·Creativity:It is a major principle which enhances the customer experience as well as taste of recipe(Fuller, 2016). Customers wants to eat new and unique food without affecting their health. So the chef of Margot have creative thinking due to whichthey can develop unique and creative food which will attract more customers as well as can enhance the customer satisfaction.ï‚·Taste and quality: It is an another important principles which must be considered by the Chef and staff of Margot while preparing the food or recipe. Bad taste and quality can negatively impact the customer retention by the restaurant. Taste of customers vary with each other but it is the responsibility of chef of firm to maintain the taste and quality properly. 1
Change in food Making changes in food assist the restaurants like Margot to enhance the richness in the taste and quality in the food. Through the change, restaurants can attract new consumers towards the firm which will increase the profit of the hotel(Gustavsson and et. al., 2011). Through the change, firms and restaurants can innovate new and unique food products by combining different dishes. AdvantagesDisadvantages ï‚·Due to the change, new customers can come to restaurant as new dishes can be developed using the change. ï‚·Restaurant can catch the ongoing food trendsusingthechangewhichwill enhance the sales and profit for the business. ï‚·Change in food often leads to lost taste of food which can negatively impact the brand image of restaurant. ï‚·Also, due to the change, food can lost the nutrients which results in unhealthy food. 1.2 Assess factors that influence menu-planning decisions There are various factors which can effect the menu planning decisions. These factors needs to be considered by the chef of Margot while developing their menu. Some of these factors are discussed below:ï‚·Quality: It is a major factor which can effect the menu planning. Organisations needs to check for the quality of food in terms of hygiene or healthy. Not considering this factor can leads to customer dissatisfaction which will also impact the profit and revenue of firm(Hansen, 2014).ï‚·Price: These plays a crucial role in menu planning as the Margot needs to focus on the competitors prices for setting their own. High prices can lead to less customer whereas affordable prices can enhance the customer base.ï‚·Service: Customer when visiting the restaurant, seeks for high quality services from the organisation. So the staff needs to be knowledgable enough for explaining the dishes to customers so that they can decide the food. Proper services can leads to customer satisfaction. 2
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ï‚·Decor: It also plays a essential role in presenting the food. The management of restaurant needs to ensure that the surrounding as well as food must be decorated enough so that customers will get amazing experience at hotel(Ilieva, 2016). 1.3 Discuss factors that influence service methods Service methods refers to the methods through which the services or products are provided to the consumers. Some of the services methods used by the Margot are discussed below: Buffet: In this method, the food is cooked and served on the tables in queue from where the customers can take the food themselves. Margot is also providing this service through which the consumers can choose the food they want to eat from a wide range. Advantages of buffet is that this service does not consume time and efforts as consumers can take the food themselves. Whereas the disadvantage of Buffet is that food may waste due to serving on the table and even the temperature cannot be controlled on the tables where the food is served. Table service: In this, the food is prepared and served to consumers on the table at which they are sitting. This service is also provided by the Margot for serving the customers at table. Advantages of Table service is that families and friends can sit together and even can enjoy the food togetherwhichwillprovidegood experienceto customer(Liu and Rong,2015). Disadvantage of table service is that it can leads to cold food served as time will be taken by the staff for serving the food on the table. Counter service: Margot is also providing this service in which the visiting customers can order the food directly on the counter and then take the food when prepared.Advantage of counter service is that the consumers can see the food before eating and can suggest ingredients to add in food. Disadvantage of counter service is that it consume space and time for moving the carts. Some of the factors which can influence the service methods in Margot are discussed below:ï‚·Timing: This factor heavily impact the service methods as consumers does not prefer to wait for food and when food is provided on time then their hunger can be fulfilled. ï‚·Food presentation: It is also a important factor which can influence the services methods andcustomermindset.Iftheservedfoodisnotattractivethenitcanleadsto dissatisfaction among the consumer. 3
TASK 2 2.1 Stages of Menu Product Development Planning The menu product development is a very essential task for every other restaurant like Margot Restaurant. It is so because of the more requirement of care and research in order to attract a large number of customers. The Margot Restaurant is planning to offer a new recipe to their customers so that the market share of the restaurant can be maintained and increased to some extent. So in order to achieve the following objective of offering new recipe to customers, t has to pass through several stages, these stages are explained as under: Idea Generation:The first stage in the menu product development planning is the idea generation. This is the first step that Margot Restaurant has to take. It has to identify the areas of development that can be an opportunity for the restaurant(Malik and Kumar, 2012). This can be done with the help of doing SWOT Analysis which will help the restaurant in finding out the opportunities available to them. After this analysis, the restaurant can do brain storming which can help in forming the plan upon which the restaurant can enact upon. Concept Testing and Idea Screening:In the next stage, the evaluation of the idea is to be done. It is important to know whether the concept and idea are capable enough to capture and attract the market and the consumers respectively. It will also help in knowing whether to work upon the idea or not. After deciding the efficiency of the concept, feasibility analysis is done for deciding about the viability of the concept. Business Analysis:After doing the concept testing and idea screening, than in the next stage the profit margin of the product is decided that how much amount will be added to the price of the product as its profit(Penner,Adams and Rutes, 2013). After the profit margin, the next is the offering of the product to the customers as sample so as to know about the view of the customers towards the product made by restaurant and according to their comments the rectification is made on. New Product Pricing:When the restaurant has decided about the profitability and testing of product in the market than according to this the current and future of the product is decided such as the value that it is providing currently to the customers and what will be the future of the product will it be able to survive in the market in the future. 4
2.2 Evaluation of Influence of Different Factors on Development Process There are various factors that influence themenu product development process. It also plays an important role in enhancing the sales of the restaurant in a positive way(Rahman, Abd and Ismail, 2014). So it is very important for Margot to perform this function very well as well this process is also influenced by many factors which are discussed as under: Financial Factors:These are those factors which affect the working of a company depending upon it financial situation. The including in this factor are such as availability of finance that must be in sufficient amount with the restaurant to deal with the risks attached to this work. Social Factors:These factors includes the tastes and preferences of the customers which changes from time to time, a positive adoption of these changes by the restaurant can impact positively upon the growth and development of the business. Staff Members:It also depends upon the skill and knowledge of the staff members employed for making the product for the customers(Tukker, 2015). Skilled employees will help in getting a positive response from the customers. TASK 3& 4 Covered in ppt CONCLUSION From the above report, it has been concluded that while developing a recipe, staff of Margot needs to consider several principle which are helpful in preparing a proper meal. Also the staff needs to consider the factors such as Quality, Price, Service, Decor etc. which can influence the menu development. The hotel can provide services such as Buffet, table service, counter service etc. to their consumers so that they can have the food without any issues. The management of firm also needs to consider Language, Design Styles, Colour, Theme Reflection etc. while preparing their menu. 5
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