Menu Planning Strategies for Restaurants

This assignment delves into the crucial aspect of menu planning for successful restaurant operations. It emphasizes the importance of adapting to seasonal variations and customer preferences by introducing new products. The document highlights the significance of following established product development stages and recipes while launching new items. Furthermore, it stresses the need to cultivate a positive food service environment that enhances the customer experience.

Menu Planning and
Product Development

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
1.1 Principles of recipe development..........................................................................................3
1.2 Factors influence menu planning..........................................................................................4
1.3 Factors influence service methods........................................................................................5
2.1 Stages of menu product development planning....................................................................6
2.2 Influences on the development process.................................................................................7
TASK 2............................................................................................................................................8
Covered in PPT...........................................................................................................................8
CONCLUSIONS..............................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu planning is is one of the most easiest and important things which one can do in
order to set his/her business towards success. It can be defined as the process of planning the
optimum possible presentation of recipes (Menu Planning, 2019). In food business one of the
great marketing technique which the restaurant can adopt is that of serving customers with great
menu so as to attract large number of target customer group. Planning for menu which will be
offered to customers gives the basis for product development. As development of product helps
the organisation to come up with new and innovative products in marketplace. The organisation
which is taken to carry out this report is Jamie's Italian Restaurant which is one of the largest
chain restaurant in UK. IT was founded in 2008 by Jamie Oliver and his Italian mentor, chef
Gennaro Contaldo in Oxford. This report explains about the principles of recipe development,
stages of menu product development planning and influences on the development process. In
addition to this menu design reflecting the menu compilation & recipe development as well as
development of food services environment to support the menu, recipe & service style is being
explained in this assignment.
TASK 1
To,
Board of director
Jamie
Subject: Menu planning & product development
Assuming myself as a executive chef of Jamie's Italian restaurant, I have illustrated and discusses
the following.
1.1 Principles of recipe development
Food industry is considered to be one of the fastest growing sectors in relational to
customers taste and preferences. Recipe development is technically based on customers
preferences. So being as a executive chef of Jamie's Italian restaurant certain principles need to
be followed while development of recipe (Bégin and et. al., 2014).
Creativity:
It is the essential principles of recipe development which must be considered by the chef
of Jamie;s restaurant . As customers preferences keeps on ching so it is very much essential for

the firm to come up with some more creativity and innovative products so as to retain and attract
large number of customers for long period of time.
Nutritional composition:
It is the another essential principle of recipe development which must be considered by
the chef of Jamie's restaurant. As food is term to be the crucial factors which is responsible for a
healthy society. So considering the health issue of society chef of restaurant must produce
products by ascertaining the aliment and nutrition aspect.
Cooking overture:
A new formula must be developed by chef of Jamie's restaurant while cooking foods
items such as by broiling, simmering, grilling a recipe food can be cooked. So in order to
maintain recipe quality, chef must try to maintain consistency in task. Therefore quantity
required for every ingredient should be set for good.
Advantage and disadvantage of principles of recipe development:
If the chef of Jamie's restaurant will not follow all the essential principles of recipe
development like creativity, different cooking styles, consistency in food items, nutritional
products etc. then it will negatively effect the brand image of the restaurant in mindset of
customers as well as cannot sustain for long period of time in marketplace (Daoust, 2017). On
the other hand in case if chef carry out its product development process taking into consideration
the essential principles as well as customer preferences then it will positively effect the
organisation in the from of retaining and attracting large number of customers. Thus, it will
result in achieving great advantage for company in the from of increase in profit margin level.
1.2 Factors influence menu planning
Menu planning is considered to be one of the important task for every restaurant, but
there exist certain types of factors which influence menu planning decision of Jamie's restaurant
and some of them are explained below (Davison, Lawson and Coatsworth, 2012):
Types of menu:
This is the most common factors which must be considered by the executive chef of
Jamie's restaurant, as there exist different types of menu style. So manager of restaurant must
adopt that menu style while would help in addressing customers about the diet of product in
which the information about the calories, fats and protein that the food contain must specify.
Seasonal factors:

This is the second essential factor which must be considered by the executive chef of
Jamie's restaurant while planning effective menu. It means that the menu must be keep on
changing as per the seasonal variation takes place or else after each item it should be specified
that the food will be made available in which season.
Portion size:
While deciding the menu planning executive chef of Jamie's restaurant must ensure that
the portion size of the menu must be limited and should not be too conjusted. In a menu on a
single page only limited food items must be specified along with some attractive pictures of each
food items. Thus, it will easily help them to attract large numbers of customers to taste their food
items.
1.3 Factors influence service methods
Menu is considered to be the central to every organisation, but in addition to this there are
several other factors too which helps in creating overall business image and one among them is
the types of service methods. Therefore there are certain factors which greatly influence the
service methods of Jamie's restaurant which are mentioned below along with their advantages
and disadvantages (Din, Zahari and Shariff, 2017):
Addressing consumers needs and expectation:
This is the essential aspect which must be given due consideration by chef of Jamie's
restaurant while serving foods to the customers. While serving food it is must considered that the
food item is as per the preferences and demand of customers. If it is served according to the
consumer needs then it will term to render great advantage for the firm in the from of retaining
old customers and attracting new customers for long period of time. If in case Chef ignore the
customers preferences while serving them food then it will turn into disadvantage for company in
the form of poor brand image of organisation in mindset of customers.
Food presentation:
This is the another essential aspect which must be considered by the chef of Jamie's
restaurant while serving food as it greatly influence service method. Certain aspect must be
considered while food presentation like choosing the right size plate as per the food items, odd
amount of food must be served, don't overcrowd the plate etc. If the chef will consider all these
aspect while serving food to the customers it will be turn into advantage for the firm as the
customers will get attracted and influence with their serving method which will result in creating

positive image in the mindset of customers about the organisation. Whereas in case if the
customers fails to render best food presentation and just simple serve the foods then it may turn
into disadvantage for the firm as it will create poor image of the business in the customers
mindset and also may lose customers too for future. So appropriate food presentaion must be
ensured while serving food items to customers.
Timing:
Timing is the essential aspect which every customers look upon while visiting any kind
of restaurant. If the chef of Jamie's restaurant will serve food on time without any delay as
promised to customers will help in creating positive image in the mind of customers and will
help in retaining consumers who will also further will go for word of mouth advertising about
restaurant. This will turn into advantage for the firm in the from of increase in profit margin
level. Whereas in case if the manager fails to serve food on time to consumers then it will create
negative image in the mindset of customers and may even lose consumers. Thus it will result in
down falling of profit margin level of an organisation and will turn into disadvantage for the
firm.
2.1 Stages of menu product development planning
While planning for menu product development certain steps must be followed by the
manager of Jamie's restaurant which are examined below (Eldredge and et.al,. 2016):
Idea generation:
This is the first step under which manager of Jamie's restaurant must go for SWOT
analysis along with the study of customer need and market trend (Steiner, 2016). After analysing
the strength, weakness and opportunities and threats that can positively and negatively effect
organisation taking into consideration customers and market needs an ideas must be generated
for effective menu planning.
Idea screening and concept testing:
After generating different ideas concepts, all ideas must be screened by taking into
consideration their pros and cons. So that one among them can be selected which can result in
bringing positive outcome for the organisation in attracting and influencing customers. After
selecting the best idea concept need to be test so as to look up the feasibility and durability of the
idea whether it will be beneficial or not.
Business analysis:

After passing out through concept-testing process manager of Jamie's restaurant must
carry out business analysis so as to analyse which advertising and promotional technique like
TV, magazines, banners etc. will term to be best for creating awareness about the product to
final customers.
Ne product pricing:
This is the last step which must be considered by the manager of Jamie's restaurant while
making an effective menu plan (Kinsella, Russett and Starr, 2012). While deciding new product
pricing method value analysis techniques would be term to best as it will help in eliminating
unnecessary cost which add neither to the appearance of the goods nor to the quality of product.
2.2 Influences on the development process
There are several factors which greatly influences on the development process of Jamie's
restaurant and some of them are explained below (Hernández-Ocaña and et.al,. 2018):
Social factors:
These factors here refers to the changes taking place in the customers tastes, preferences
and choices (Howell, 2013). If the manager of Jamie's restaurant will produce and render
products and services as per the choices and preferences of customers then it will will help in the
development process of an organisation in the form of increase in the profit margin, as more
customers will be get attracted if there preferences will get fulfilled.
Economic factors:
These factors refers to the changes taking place in the foreign exchange currency,
inflation rate, deflation rate etc. If the manager of Jamie's restaurant will make their policies and
strategies as per the economical changes then it will prove to be helpful in the development
process of an organisation In the from of increase in the economical condition of organisation.
Media factor:
If the manager of Jamie's restaurant select the best appropriate media channel like
Newspaper, social media and Banner etc. in order to advertise and to create awareness about the
product to to large number of target customers (Hodges, 2017). Thus, it will help in achieving
the greater profitability margin at a large scale and which will indirectly result in development
process of an organisation as a whole.

TASK 2
Covered in PPT.
CONCLUSIONS
From the above overall it can be summarized that it is very much essential to come up
with new product items as per the season variation and preferences of customers so as to exist for
long period of time in marketplace. Moreover stages of product development and principle of
recipes also need to be followed up by the restaurant while launching new product item in
marketplace. Food service environment also need to developed so as to create positive image in
the mindset of customers.

REFERENCES
Books and Journals
Bégin, A. and et. al., 2014. Accuracy of preoperative automatic measurement of the liver
volume by CT-scan combined to a 3D virtual surgical planning software (3DVSP).
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Daoust, D., 2017. Language planning and language reform. The handbook of sociolinguistics,
pp.436-452.
Davison, K. K., Lawson, H. A. and Coatsworth, J. D., 2012. The family-centered action model of
intervention layout and implementation (FAMILI) the example of childhood obesity.
Health promotion practice. 13(4). pp.454-461.
Din, N., Zahari, M. S. M. and Shariff, S. M., 2017. Nutritional labelling in Malaysian full service
restaurant menu. Journal of ASIAN Behavioural Studies. 2(2). pp.47-55.
Eldredge, L. K. B. And et.al,. 2016. Planning health promotion programs: an intervention
mapping approach. John Wiley & Sons.
Hernández-Ocaña, B., and et.al,. 2018. Bacterial Foraging Optimization Algorithm for Menu
Planning. IEEE Access. 6. pp.8619-8629.
Hodges, S., 2017. Contraception, colonialism and commerce: Birth control in South India,
1920–1940. Routledge.
Howell, D., 2013. Systems and Methods for Menu and Shopping List Creation. U.S. Patent
Application 13/438,360.
Kinsella, D., Russett, B. and Starr, H., 2012. World politics: The menu for choice. Cengage
Learning.
Steiner, J., 2016. The art of space management: Planning flexible workspaces for people. Journal
of facilities management. 4(1). pp.6-22
Online
Menu Planning. 2019. [Online]. Available through: <https://www.mayoclinic.org/healthy-
lifestyle/nutrition-and-healthy-eating/in-depth/menu-planning/art-20048199>