Justification on Menu Design for Reflecting Menu Compilation and Recipe Development

This presentation discusses the justification behind the menu design at Chucs Restaurant & Cafe, focusing on reflecting menu compilation and recipe development. It explores the Indo-Italian food concept menu and the reasons behind its creation. The presentation also covers the development of the food service environment to support the menu and service style, findings of research into customer requirements for the new product concept, the choice of the new food concept, recommendations for its implementation, and a review of the presenter's performance.

TASK 2

JUSTIFICATION ON MENU DESIGN FOR
REFLECTING MENU COMPILATION
AND RECIPE DEVELOPMENT
 This is sample of menu which has
been developed by Chucs Restaurant
& Cafe in order to introduce their
new concept in terms of Indo-Italian
mixtures.
 Reason behind such menu
compilation and recipe development
is to capture customers which prefer
food with both Indian and Italian
taste.
Chucs Restaurant & Cafe
Indo-Italian Food Concept Menu
 Starch Staples (Italy's pasta meet India's
Rice)
 Vegetariana (pizza with flavour of paneer
tikka)

JUSTIFICATION ON DEVELOPMENT OF
FOOD SERVICE ENVIRONMENT TO
SUPPORT MENU RECIPE AND SERVICE
STYLE
 In order to attract customers and to retain them in
restaurant, it is necessary for management to develop
effective environment which satisfies customer
preference.
 Therefore, to introduce and to promote new food
concept, Chucs restaurant and cafe chose to establish
restaurant in the area where mainly Indian customers
visits so that they get attracted with this new Indo-
Italian concept.

SHOWING FINDINGS OF RESEARCH INTO
CUSTOMER REQUIREMENTS FOR NEW
PRODUCT CONCEPT
 For introducing new food concept in accordance with customer preference,
management of Chucs restaurant has created survey through questionnaire
where questions has been asked to Indian customer with their due permission.
 It is asked by the customers that will you like if an restaurant will open by
compiling Indian taste with Italian.
 Thus, it has been found with the analysis that customers are more excited with
the opening of restaurant which has unique creativity with Indian taste.

JUSTIFICATION ON CHOICE OF NEW
FOOD CONCEPT
 The concept Indo-Italian has been chosen with the view that Indian customers
are the one which mainly did not think on spending their incomes for eating
food which has varieties in it.
 Further, another reason for introducing this new food concept is for capturing
loyalty of Indian customers in Chucs restaurant and Cafe because these are the
group of customer which did not have much of their own taste of eating place
in the street of London.

RECOMMENDATION ON
IMPLEMENTATION OF NEW FOOD
CONCEPT
 For introducing new products, management must have to develop cost on advertising
campaign which is through templates, local newspaper or by conducting event in
shopping centre. For gathering Indian crowed, Indian celebrity needs to be invited.
 Transparent food preparing concept needs to be introduced by Chucs restaurant so
that customers will able to see entire process which helps restaurant to develop loyal
customer base.
 Indian customers must have to greeted by Indian style only so that they visit again
and again in restaurant.

REVIEWING OWN PERFORMANCE
 Identification of the resources: firstly, in order to develop new concept in Chucs
restaurant & cafe, I have analysed the resources which required to evolve in menu-
planning.
 Development of budget: further, for its successful implementation, I have
decided to prepare budget which helps me to analyse cost for the establishment of
new concept.
 Conduct market survey: for implementing new concept I have conduct
market survey from Indian customer where I will able to analyse their expectation
and needs in the taste of both Indian and Italian mixture.
 Promotion of the new food concept: for promoting new concept I have
organised event in shopping centre where with the fun activities I have introduced
new concept of food among customers.

REFERENCES
 Beckley, J.H., Foley, M.M. and Herzog, L.J. eds., 2017. Accelerating new food
product design and development. John Wiley & Sons.
 Buisman, M.E and et.al., 2019. Donation management for menu planning at
soup kitchens. European Journal of Operational Research. 272(1). pp.324-
338.
 Busse, M. and Siebert, R., 2018. The role of consumers in food innovation
processes. European Journal of Innovation Management. 21(1). pp.20-43.
 David, M.E., David, F.R. and David, F.R., 2017. The quantitative strategic
planning matrix: a new marketing tool. Journal of Strategic Marketing. 25(4).
pp.342-352.