Menu Planning and Product Development

Menu Planning and Product
Development

Cover Content
 Introduction
 Menu Design
 Development of food service environment
 Customer requirement for new food concept
 Choice of new food concept
 Recommendation for new for product
 Conclusion
 References

Introduction
The concept of Menu planning should be made as per taste and preference of customers for surviving
in competitive market and to gain their advantage. This refers as many features of the eating house
where food is served and these features are - ambience, service style, kind of service, customers
demands etc. On the other hand, Product development refers as the attributes which makes the overall
menu more effective and attractive. The present PPT is about Tozi, which is an vibrant Italian
restaurant and bar specialising in Venetian cicchetti and classic Indian cocktails. This was founded by
Daniele Pampagnin and working in partnership with the head chef of Tozi Maurilio Molteni.

Menu design to reflect the menu compilation and
recipe development
According to this section report looks for the designing menu of a restaurant which specializing in
Venetian Cicchetti (small plates) and classic Italian cocktails. Menu of Tozi restaurant is designed
by the process of recipe development. It is inspired by the casual dining ethos of the veneto region
and it emphasis on quality, seasonal ingredients, sourced from best Italian producers. All day menu
is served in the restaurants which is design for the family, friends and colleagues.
Design It is great concept. It designs represent the natural
materials such as wood, marble, bronze and stone and
hand- picked from London's best vintage markets. It
increase the customer attraction towards the hotel. .