Menu planning and Product Development | Assignment

Menu planning and
Product Development

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A (Written Report)...............................................................................................................4
1.1 Discuss the principles of recipe development.......................................................................4
1.2 Assess factors that influence menu planning decisions........................................................4
1.3 Discuss factors that influence service methods.....................................................................5
2.1 Discuss the stages of menu product development planning..................................................6
2.2 Evaluate influences on the development process..................................................................7
TASK B ( Presentation)...................................................................................................................7
3.1 Justify a menu design to reflect the menu compilation and recipe development..................7
3.2 Justify the development of the food service environment to support the menu, recipe and
service style.................................................................................................................................8
4.1 Research customer requirements for a new food concept.....................................................9
4.2 Justify choice of new food concept.......................................................................................9
4.3 Justify recommendations on the launch/implementation of new food concept..................10
4.4 Review own performance in relation to developing and implementing new food concepts.
...................................................................................................................................................10
CONCLUSION..............................................................................................................................10

INTRODUCTION
Menu planning refers to a process where staff or chef of a restaurant decide and choose
about what has to kept for each meal. It can include a variety of dishes namely main course, side
dishes and desserts as well. Regularly changing the menu or scheduling any sort of variations can
be a lot complicated and also affect menu planning (Bégin and et. al., 2014). This report has
been based on a UK based restaurant chain named Bella Italia. This restaurant was initially
known as Bella pasta and is known for its authentic taste in Italian dishes. It happens to be part of
casual dining groups. This report focusses on developing a menu along with various factors
which have an impact on methods of service. Also this report considers various needs and
requirements of customers along with measuring performance so as to achieve effectiveness in
implementing new food concepts.
TASK A (Written Report)
1.1 Discuss the principles of recipe development
As per the concept of recipe development it is quite important that chef of each and every
restaurant to keep their focus on their recipes . It will further be beneficial in bringing any sort of
modifications either as per requirements of customers or as per any recent trends as well. In
Bella Italia there are a number of policies or principles that are developed. These principles have
further been stated as under:
Creativity: Creativity is an important concept which helps in developing a customer
oriented recipe . People today have different tastes and also wish to keep their focus on health
oriented food as well. This has become an integral part of Bella Italia.
Cookery style: Cookery style basically refers to a way which is adopted by restaurants for
preparing a certain meal. For example, for preparing cakes baking techniques are used by chefs
(Daoust, 2017). Similarly in present context chefs of Bella Italia use baking as well as low flame
cooking and sauteing techniques for preparing dishes.

Consistency of product : Consistency refers to maintaining a stable taste and quality of a
dish. In present scenario chefs of Bella Italia maintain their authenticity and flavors by infusing
hand crushed and freshly ground spices in them.
1.2 Assess factors that influence menu planning decisions.
Menu planning refers to a process in which managers and chefs of restaurant design a
menu in an effective way so as to attract and influence customers . It is a quite complex and time
consuming process where effective planning is required as it also affects brand image of a
restaurant. Menu should always be planned in such a way that it fulfills each and every
requirement of customers and also provides steady profits to restaurants as well. There are a
number of factors that need to be considered such as budget quantity time available etc. Various
factors that affect or influence planning decisions are stated as under:
Age groups: Nutrition needs of each and every age group is different from another. So it
is important for chefs of restaurants to have a special or customized menu for people of different
age groups.
Ambiance: Ambience refers to overall atmosphere of a place. It happens to be the first
thing that attracts or influences customer base of a restaurant (Davison, Lawson and Coatsworth,
2012). Menu should be designed in such a way that it is attractive and colorful. It can involve a
number of factors such as designs, shapes, textures etc.
Time factor: Time factor is calculated by amount of time that is required in preparing a
dish. If any dish will take extra time in preparation then it is important that time should further be
managed in accordance with it.
Budget: Budget is an estimate of cost that will be incurred while preparation of a dish. In
this context chefs of Bella Italia need to set a budget for their daily expenses so that no extra
money or funds are wasted.
Service: Service is an important factor which needs to be considered by planning the
menu. It happens to be an important factor that helps in gaining satisfaction from customer's end
and also enhances overall customer base of a restaurant.
1.3 Discuss factors that influence service methods
Menu planning is the initial step of restaurant which infuses servicing to customers after
the food is prepared (Din, Zahari and Shariff, 2017). It is quite necessary that customers are