Menu Planning and Product Development

This presentation discusses menu planning and product development in the food service industry, with a focus on designing principles and recommendations for performance improvement.

Menu Planning and Product
Development

TABLE OF CONTENT
 INTRODUCTION
 DISCUSSION
 CONCLUSION
 REFRENCE

INTRODUCTION
This task will explain the new concept
introduced in the Franco manco. It will
also focus on designing principles in food
service area. And then it will provide
various recommendations and
performance review.

MENU DESIGN
For making menu design there are various factors which are to be considered. ome of them are
language which is necessary so that every individual can read it properly and organisation is
introducing a Chinese theme as well so they can also print menu in Chinese language which
will beneficial in tapping customers of china also who may come for business or travelling
purpose in the city.

Chicken chow mien recipe
Ingredients : 150g/5oz medium egg noodles,
dash toasted sesame oil, 300g/11oz
skinless chicken breast fillets
Procedure : Cook noodles in a pan for 2-3
min, then drain it under a cold water and
leave aside. Then put chicken strips in a
bowl and add soya sauce, and other
ingredients in it and mix well

MENU
APPETIZERS
PRICE(£)
STEAK STUFFED GARLIC BREAD 200
BACON BASIL PEANUT BUTTER 330
CHICKEN CHEESE SANDWICH 250
FRENCH FRIES 300
CHINESE MOMO 400
CHICKENS SPRING ROLLS 420
HONEY CHILLI POTATO 380

Chinese
CHICKEN FRIED RICE 600
MANCHURION 500
CHILLI PANEER 400
EGG CHOWMIEN 400
CHICKEN VEGETABLE 500
CHOWMIEN

Italian
ARABIATA PASATA 500
ALFREDO PASTA 600
Franco manco special pasta 800
Chicken magritta PIzza 400

Development of the food service environment
The food service environment plays a great
role in the organisations success.
Creativity : The ambience of the restaurant
must be creative such that it will attract the
customers.
Theme relationship : It is very important to
follow the theme of the restaurant. The
theme must be such that anyone can
identify the concept of the company.

Continue...
The meal experience : Customer is always cautious about the food. They want exclusive
presentation, service and cleanliness in their food.
Uniform or dress code of service staff : Because customer is cautious about the quality of food
and health and hygienic, the service staff must always be neatly dressed and well behaved as
they are not only staff but they are recognises the healthy environment which is free from dirt
and contamination in food.
Music : Restaurant must have soothing and light music and it must be taken care that the sound is
not too loud and too low as well that will disturb the customer.

Findings of the research
Customer requirements are never ending
because each customers has different set
of values and perceptions. From taking
surveys, questionnaires, etc. It has been
identified that Franco Manco needs
modifications in its menu.

Justification of new menu
As Franco Manco deals in Italian theme based
restaurant, so new food concept which it
will be offering to its customers will be
Chinese. This will be highly successful
because than people will be able to take
flavour of china also.

Recommendation on new concept
From the new food concept it can be
recommended that organisation must
advertise itself on various trip agencies
websites because people from different
countries visit the places and can get
advantage of different food. In fact
organisation can tie with the travelling
agencies who manages the tours of china
and can bring Chinese customers in their
restaurants.

Performance review
Developing new food product has been
challenging task for me. I faced various
barriers and research related to the
preference of the customers was time
consuming and costly but I reached to the
end results.

CONLUSION
From the above task it has been concluded that new concept introduced in the organisation was
successfully implemented and new menu describes the list of newly introduced dishes. It stresses
on importance of environment of food service area through factor like sounds, music, etc.

REFRENCES
Wichchukit, S. and O'Mahony, M., 2015. The 9‐point hedonic scale and hedonic ranking in food
science: some reappraisals and alternatives. Journal of the Science of Food and
Agriculture.95(11). pp.2167-2178.
Yigitcanlar, T. and Kamruzzaman, M., 2015. Planning, development and management of
sustainable cities: A commentary from the guest editors.

THANK YOU