Menu Planning

This presentation discusses the importance of menu design in reflecting the menu compilation and recipe development for an Italian restaurant. It also justifies the development of the food service environment to support the menu, recipe, and service style. Additionally, it explores customer requirements for a new food concept and justifies the choice of the new food concept. Finally, it provides recommendations and reviews the performance in relation to developing and implementing new food concepts.

MENU PLANNING

TASK B
3.1 Justify a menu design to reflect the menu
compilation and recipe development
Strada is the UK chain Branded restaurant specializing in Italian. The chain of Starda is
working in the world. To design the menu it is very important for Italian restaurant
business. A well planned menu is the reflection of the restaurant.
It should be careful in designing the menu of the restaurant i,e about menu layout,
description, and it colour. Menu is the compliment of the restaurant. Their main
slogan was Good times, Great salad, Recipe development means creating new
recipes for different propose. Recipe ensure to be healthy and dietary
Menu design:
Attractive layout- according to the menu size, one or two maximum column makes an
attractive layout.
No similar products- The food offered in menu should not be similar from other restaurant
menu. It should be different, by name ad also by taste.
Short and sweet- The design of menu should not be over written or many items written on
menu, it should be short and sweet.

3.2 Justify the development of the food service
environment to support the menu, recipe and
service style
Types of menu- A'la Carte, Table d' Hote, Menu degustation and
Prix fixe is the menu styles of Italian chain .
Production method of food- Cook freeze method, traditional
method, and Sous-vide method is the common method of
preparing food in Italian restaurant.
Factor's influencing menu planning decision- While developing
the menu it should be ensure about competition, current
trends, equipment and space in the kitchen, cost, food
allergies, number and kills of staff and supplies, etc. While
deciding menu planning, restaurant must follow the food
labelling act 1999. Service method also influenced by the
development of food environment.

4.1 Show the findings of your research into customer
requirements for your new food concept
Need to discuss statistical surveying – In each new assortment of
items under the development, clients regularly interest for
quality item. It must be in sufficient amount to meet the costs
that clients are paying to the organisation.
Client needs, needs and requests – Consumers turns out with a
desire to get item that could satisfy their necessities. Target
shoppers frequently incorporate administration class
individuals that need to deal with their dinners outside
consistently.
Value for money - Essential factor that each buyer hopes to be
drilled in lodgings They should give nourishment item that are
estimation of cash. It incorporates the market items to be
accessible at costs which must be moderate. All the while they
ought to be a quality item too.

4.2 Justify your choice of new food
concept
Have a good idea plan for it and test it: The food of
restaurant should be good at nothing more, nothing else.
The food concept should not be always same an as usual
it should be more creative that customer do not feel
boring.
High food cost high popularity- The food component which are
efficiently recognized by the consumers and ordered time
and again are the top dishes for the restaurant.
High food cost low popularity -The high price food items which
are not raising the consumer tastes should be removed from
the menu list or the portion size should be enhanced in order to
provide the consumers value for their money

4.3 Make recommendations
STRENGTH
Reputation
Location
Value Chain
Skilled employees
Different taste of dishes
WEAKNESSES
Unhealthy food
Evaluating sales
Changing consumer perceptions
Cultural problems or issues

Continue
OPPORTUNITIES
Technological progression
Food development
Standardization in food producing equipments.
THREATS
High competitive environment
Decreasing demands
Changing tastes and preferences of consumers
High cost of infrastructure

4.4 Review on performance in relation to developing
and implementing new food concepts
In preparing the food concept by introducing new
development strategies of making menu of restaurant.
I have performed in different stages of menu planning
and applying strategies to find the appropriate
solutions and effective judgement has been on
deciding menu planning.

Thank-You