Menu Planning and Product Development

This project examines the principles and objectives of professional menu planning and meal management by adopting a new product development approach. It utilizes a case study of Restaurant Nathan Outlaw to explore the development process from a broad consumer perspective, including cultural, physiological, psychological, socio-economic, and other dimensions. The project also analyzes the influence of market research, competitor analysis, design, and promotional strategies on the success of menu planning and product development.

MENU-PLANNING AND
PRODUCT
DEVELOPMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
AC1.1 principles of recipe development................................................................................3
AC1.2 factors that influences menu planning decisions........................................................4
AC1.3 factors that influences services methods.....................................................................5
AC2.1 stages of menu product development planning...........................................................6
AC2.2 evaluate the influences of different factors on development process.........................7
TASK 2............................................................................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9
INTRODUCTION
Menu planning is the best way to make sure about the eating a balanced or not and
meeting with nutrition which is needed. It is important because it helps to save time or money,
promote healthier choices and help to improve skills of grocery shopping (Botelho, Araújo and
Pineli, 2018). Present study is based on “Restaurant Nathan outlaw” is a two michelin star
restaurant owned by Mrs. Nathan outlaw. It is located at the marina villa hotel in fowey. It gets

11th ranked in national restaurant rewards in 2010. Study lays emphasis on principles and factors
of recipe development and factors that are influences menu planning decisions. Report will cover
by the factors are influence services methods, stages of menu planning and also evaluation of
factor which are help to develop process of menu planning.
Study will also show by the menu design is reflected menu compilation and recipe
development and development of food services environment is support to menu and its services
planning. It is also highlighted by research of customer requirement for new food and concept of
new foods. In that also discussion on recommendation on lunch and own performance in relation
developing and implementing.
TASK 1
AC1.1 principles of recipe development.
The recipe development is important for improvement of business process. That help to
Nathan outlaw restaurant develop its recipes and profits. There are some principles of recipe
planning. That are as follows:
Prepared foods
It is the important principle of recipe planning. This help to know about the test,
preference and habits of customer and what customer refers exactly (Principles of recipe
development, 2017). By this management of restaurant can analysis the culture of customers,
religious view and the tradition. This help for knowing about customer and by that customers
attract towards it.
Availability of resources
It is the important principle of recipe development because first and foremost planning is
this. That help to create strategic planning of recipe development. Restaurant needs the raw
material for produce the goods and foods and also needs for interior design material.
Test and quality
It also important principle of the recipe planning because customer wants best test and
Quality of foods. For example: manager of restaurant is maintained their quality and test, then
customers attract towards it. It is helpful for the management.
Creativity

It is the best principle of recipe development because some time creativity makes product
different from others. It is called a presentation of foods to attract customers and foodies people
towards it. This help to management of restaurant (Hoes and et.al., 2018).
That all are important principles of recipe development. By that management get help to
develop its restaurant and make its better goodwill in the market.
AC1.2 factors that influences menu planning decisions.
That factors are influence the decisions of menu planning.
Quality of food
Quality is always matters in foods concept and menu planning. Its maintain is important
because it is foremost think which is attracted the customers towards. Success of food is depends
upon quality of food. That includes smell of foods, texture, temperature, appearance and seasonal
factors. Its maintenance customers are attracted. That factors affect to the decisions of
management. According to this management of restaurant can make decision for its menu.
Prices
Price of foods be always matters in restaurant growth. It is depends on the products test
and quality. Management have to make price according to product quality and its test. It is
important for menu planning. Menu is also includes by prices of product (Javed Iqbal and et.al.,
2018). Most of the people foodies they order according ton test but some order according to
product prices. According to this Nathan outlaw can take prices decisions for its menu and that
affect to menu development process.
Services
Restaurants food services system is also affected to menu planning decisions. For
example: when Nathan restaurant not gives their best services to their customer that will affect to
menu and restaurant growth. For that they can include some service's system in menu that are
table, buffets, tray, counters, foods presentation and address customer needs effectively. By this
customer attracts towards it.
Decor
Décor of menu also affect to its planning decisions. That includes the price of product,
categories of foods, proper arrangements of product in menu and most important variety of foods
available at restaurant (Jones, Meckna and Koszewski, 2018). According to this management of

Nathan can take decisions for its menu planning. They can make their menu according to these
factors.
AC1.3 factors that influences services methods.
There are many factors which are influence services methods of restaurant. Different
methods of services system. That affect to services of restaurant. That are as follows:
Buffet service
It is the easiest way of foods services. In that have various verity of foods. In these
methods foods arrange on the table with correct order of services and foods. It has advantages
and disadvantages. That are as follows:
Advantages Disadvantages
 Waiter are serves to more customers.
 That can be applied with limited
education staff members.
 In that not require of menu system.
 In that no precisions control on the food
portions.
 In that some services are delays.
Plate services
It can be apply on moderate level of services. That are used by most of restaurant, small
hotels etc. In these methods foods are serves in direct in plates customers sleeted on the chair.
This services factor affected to service method of Nathan (Karakasnaki, Psomas and Bouranta,
2019). They can use this in their services system. That have some advantages and disadvantages
and that are as follows:
Advantages Disadvantages
 This services system is more
presentable and attract to customer
towards it.
 It is better and best control on foods
portions.
 In that require an educated staff.
 Unskilled people leads to decrease the
level of foods services.
That are services which influences the services methods of Nathan restaurant. This
system help to maintain portions of foods and help to gain more profit from customers.

AC2.1 stages of menu product development planning.
Stages of new product added in menu planning. That is important for developing a new
product.
Idea generation:
For introduce the new product in the market it is important to generate idea for it. It can
be come by conducting market research to find the customer needs and wants. This help to
generate the new product ides. Customers has their needs and wants according to their test.
Manager of Nathan introduce new product its fish cutlets (Nicolaï, 2018). That ides come by
taking suggestion form customers and employees. For that they search different market like
national and international markets. They take feedbacks from customers and services offered by
competitor. For new product generation market research is important and best way to get idea of
customers needs and wants. By that they get proper idea of market and needs of customer.
Idea Screening
Idea screening is important to analysis the market trend and that help to select the ides is
right or rejected. By this Nathan get proper ides of foods research. It can be completed by
existing plant and machinery product this product, in market it runs and it is perfect or not. By
this process they get exact ides of product is good.
Test of concept
Test of product concept is necessary. For that they can give samples to customers. By this
customer understand the product ideas and product quality, customer have a needs for product or
not and final is that product is eatable in market for long time (Yeo and Grant, 2018). By that
management get full information about new product.
Product development
After all process management get full ides this product is right according to customers
needs and wants. They decide to introduce this new product in market. It will take important step
to produce and distribution the new product. For that marketing team make plan distribute the
product.
It is the main process of product development. That help to introduce new product on
marketplace and restaurant.

AC2.2 evaluate the influences of different factors on development process.
Factors that are influences the product development process. That includes the political,
social, legal and technological factors.
Political and legal factors
Legal factors are give effect the process of foods development. UK's legal factor concerns
oversee product in their restaurant's foods concept. Local government deals with issues regarding
to food such as planning permits, zoning law, health inspection matters etc. According to this
they have to use oversees product in their menu and dishes (Brown, 2018). By this management
of Nathan not use other product in dishes. By this legal factor affect new product development in
restaurant.
Economic factors
This factor can affect the development process of food. Good food product idea work
when customers are able to pay for it. In other words they should have high income level. If
customer is not able to pay for it, idea can fail. Some economic factors such as exchange rates,
changes in interest rates, wage agreements and salary level, level of unemployment, tax rate,
natural disasters. This economic factors affect to Nathan restaurant.
Social factors
Social factor of UK is also affected to restaurant and new product concept because their
customers prefers fishes or oversee product. Social factor which influenced food industry in
positive way. There are some lifestyles is matters in social factors (Botelho, 2018). That includes
social media, social technology. By that they promote their new product in market.
Technological factors
Technology has affected the most the development process of food. Science has
introduced new processes such as new packing technologies for example computer control in
food processing, modified atmosphere, improved distribution system, automated equipment,
genetic engineering etc. Technology leads to food industry. By this technological factors affect
to Nathan's restaurant.
TASK 2
Covered in PPT

CONCLUSION
From the above study it has been concluded that menu planning and product development
are two major factors that impacted hospitality management because restaurant is a part of
hospitality and service provider. The success of a restaurant is all depends on development of
products and menu designs which may involve colours, shape of menu. Menu is a advertising
tool which shows customers about services and recipes and ingredients which has been used by
chef for that particular food. For developing and implementing new food concept and product it
is important for restaurant to monitor and review their performance by survey and promotion
methods. Customer satisfaction showed that business in going in right path and it showed about
business efficiency.

REFERENCES
Books and journals
Bhat, R., 2017. Food Sustainability Challenges in the Developing World. Sustainability
Challenges in the Agrofood Sector. pp.3-4.
Botelho, R., Araújo, W. and Pineli, L., 2018. Food formulation and not processing level:
conceptual divergences between public health and food science and technology
sectors. Critical reviews in food science and nutrition. 58(4). pp.639-650.
Brown, A. C., 2018. Understanding food: principles and preparation. Cengage learning.
Eide, D., Fuglsang, L. and Sundbo, J., 2017. Management challenges with the maintenance of
tourism experience concept innovations: Toward a new research agenda. Tourism
Management. 63. pp.452-463.
Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC Press.
Haque, I.T. and Kohda, Y., 2016, September. Developing technology supported management
approaches for reducing food safety problem based on Bangladesh. In 2016 Portland
International Conference on Management of Engineering and Technology
(PICMET) (pp. 2970-2978). IEEE.
Hoes, A. C. and et.al., 2018. A recipe to support research and innovation: Developing a
European Food, Nutrition and Health Research Infrastructure(No. 2018-069).
Wageningen University & Research.
Javed Iqbal, M., and et.al., 2018. Different kind of food products development and
physicochemical analysis.
Jones, G., Meckna, B. and Koszewski, W., 2018. Assessing the Food Knowledge of College
Students. Journal of Culinary Science & Technology. 16(1). pp.66-75.
Kandampully, J., Zhang, T. and Jaakkola, E., 2018. Customer experience management in
hospitality: A literature synthesis, new understanding and research
agenda. International Journal of Contemporary Hospitality Management. 30(1). pp.21-
56.

Karakasnaki, M., Psomas, E. and Bouranta, N., 2019. The interrelationships among
organizational culture and service quality under different levels of competitive intensity:
An application in the shipping industry. International Journal of Quality and Service
Sciences.
Nicolaï, B. M., 2018. Computer-integrated manufacturing in the food industry. Computerized
Control Systems in the Food Industry. pp.539-83.
Yeo, B. and Grant, D., 2018. Predicting service industry performance using decision tree
analysis. International Journal of Information Management. 38(1). pp.288-300.
ONLINE
Principles of recipe development. 2017. [Online]. Available through.
<https://www.healthknowledge.org.uk/public-health-textbook/organisation-management/5b-
understanding-ofs/assessing-impact-external-influences>