Menu Planning and Product Development

This presentation discusses the importance of menu planning and product development in the restaurant industry. It covers topics such as menu design, food service environment, research findings, justification of choice of new food concept, recommendations for launching a new product, and reviewing the performance of development and implementation. The presentation concludes with a summary and references.

Menu Planning and Product
Development

TABLE OF CONTENTS
 INTRODUCTION
 TASK B

INTRODUCTION
 Menu planning may be defined as a process of organising meals for a customer ahead
of time. It is a great way to make sure that customers are served with the beast list of
meals in order to satisfy their needs.
 It is simply the list of meals that is served by a restaurant to its customers, it includes
names of dishes and the price of the dishes. In this report Zizzi is taken as a restaurant,
which offers dishes inspired by Italian cuisine in United Kingdom.
 Product development may be defined as the series of steps which includes
conceptualisation, design, development of newly created products or services.

TASK B
3.1 Menu design
 Designing of the menU is not an easy task a restaurant's menu design is a key to the restaurant's
marketing plan. Zizzi menu design should reflect eater's personality and should be of interest of a
customer.
 It’s font and formatting should be attractive, Zizzi should box the items is such a way that its
should draw attention from the customers. It should keep description of items short by including the
price of the food items in to the description.

Cont..
 Zizzi should keep their menu fresh by avoiding the huge list of items but should keep limited time
dishes which keep the customer wondering what Zizzi will introduce next time when they come
back to the restaurant.
 It should contain all the food items which is to be served by the restaurant and should categories
its dishes as per the specialties.
 It should also mention a recipe of the dishes under the food items which will give a customer a
generic information about the new food item which they want to purchase from the restaurant.

Cont..
3.2 Food service environment to support menu, recipe and service style
 Environment of the restaurant also plays an important role in supporting the menu
of the restaurant, service style and recipe.
 A restaurant's atmosphere should be such that it should sets a stage for the
customers. Food service environment of the restaurant should be such that it should
increase the feelings of the customers which should add their delightedness.
 The lighting, décor space, artwork should be matching to the menu, recipe and the
service style of a restaurant. A restaurant should be kept neat and clean which add
to the benefits of good service environment.

Cont..
 Zizzi should keep on introducing different themes in the restaurant and should try to create
an environment which should be able to define the theme of the restaurant.
 Food service environment of Zizzi's restaurant should be designed properly which can help
in attracting potential customers for the restaurants.
 As peoples preference keep on changing also Zizzi should keep on changing their food
service environment in order to match up with the emerging trends in the restaurant industry.
 Food service environment of the restaurant have an impact on the customers when it matches
to the restaurant's menu, recipe and serving styles of the restaurant.

Cont....
4.1 Finding of the research
 With the help of the research Zizzi can gather information and knowledge from the
customers which can help in developing of new food concept for the company.
 As the research was based on launching of new food concept for the restaurant and
customers expectations.
 From the feedbacks given by the customers there were certain findings such as
Customers were highly satisfied with the new product concept and were also satisfied
with new menu developed by Zizzi.

Cont..
 But they are suggested the company that there should be able to meet future
expectations.
 Customers also suggested that Zizzi should also introduce other cuisines within the
restaurant such Mexican, Indian, Chinese etc within their restaurants.
 With the help of these findings Zizzi restaurant can make improvements in their
restaurants which can help to gain more and more profits. It can also bring competitive
advantage to Zizzi in UK.

Cont..
4.2 Justification of choice of new food concept
 New food concept is very important for the company and this new food
concept is able to bring profits to the company and higher returns.
 New food concept of Zizzi is with in the budget of a company and can be
easily implemented within its restaurant chain across UK.
 New food concept can change the shape of entire restaurant chain of Zizzi
and will be able to with stand the competition in restaurant industry.

Cont..
 New food concept is based on analysing the customer preferences, tastes, lifestyle
strengths and weaknesses of the company etc when implemented successfully will be
beneficial for Zizzi.
 Every thing should be in favour of new food concept adopted by Zizzi like budget,
innovations, quality tastes etc all of these factors are important for the company to
make a new food concept successfully along the chain of restaurants.

Cont..
4.3 Recommendations
To launch a new product for a company is not easy task for a company it has to consider
various factors which have an influence on the decision makings. Launching of a new
product is an import task for the Zizzi here are some recommendations for the company
which can help the company in launching new product in a market:

Cont..
 Zizzi should go with high promotion of its new product across UK through T.V ads, local
and national news papers, social media etc which will develop awareness among the people
which can help in gathering of crowd on the launching date.
 A transparency in their kitchen is another recommendation, which develop trust among the
customers and customers will also be able to see entire process how food is prepared inside
Zizzi's kitchen.
 A concept free food for the people will also gather people on the launching of new product.
 A guest of Honour should be greeted in Italian style.

Cont..
4.4 Reviewing the performance of development and implementation of new food concept
 Launching of new food concept has been a success for the Zizzi so far as the
recommendations made by Executive Cheff had been helpful for the company in
making a launch a success.
 Zizzi was also successful in attracting a huge audience for launching due to effective
promotional activities made by the marketing team of Zizzi.
 Many people were satisfied with a launch and were amazed to see a new and effective
food concept from the company.

Cont..
 The launch has also proven to be a word of mouth advertising strategy for Zizzi and
people are talking about the new food concept of company.
 But the actual performance can be measured by comparing the experted level of
demand of customers and the level of satisfaction.
 It can also be measured by analysing how well a new food concept has bee able attract
customers and will be able to retain a customer.
 Zizzi should solve the problem effectively if any issue arises in future but also proper
market analysis and implementing a marketing is very important for Zizzi.

CONCLUSION
 It can be concluded from the report that planning of menu and developing
a product are the two independent and important tasks for a restaurant
and thus requires effective planning and strategies.
 Present report also concludes that success of a business can depend on
menu planning which can bring satisfaction and increase the efficiency of
restaurant business.
 It can also be concluded that it is important for a company develop a new
product as per various internal and external factors which have an impact
on the decision makings.

REFERENCES
 Akroyd, C., Biswas, S. S. N. and Chuang, S., 2016. How management control practices enable strategic
alignment during the product development process. In Advances in Management Accounting (pp. 99-
138). Emerald Group Publishing Limited.
 Bondzi-Simpson, A. and Ayeh, J. K., 2017. Serving indigenous dishes in hotels: An inquiry into the
conative response of menu decision makers. International Journal of Hospitality Management. 67.
pp.115-124.
 Stark, J., 2015. Product lifecycle management. In Product lifecycle management (Volume 1).(pp. 1-29).
Springer, Cham.
 Wowak, K. D and et.al., 2016. Toward a “theoretical toolbox” for the supplier‐enabled fuzzy front end of
the new product development process. Journal of Supply Chain Management. 52(1). pp.66-81.