Menu Planning: Justifying Menu Design and Food Services Development

This presentation focuses on the justification of menu design and the development of food services to support the menu, recipe, and services style. It also includes findings of research into customer requirements for a new food concept and recommendations for its implementation.

Menu
Planning

Mexican Dishes

3.1 Justify menu design to reflect the menu
compilation and recipe development.
• Menu designing is the most important and attracting style of
management skills which gives positive impact on the
development process. It is the cost affecting process which
affect organization development (Payne-Palacio, 2016).
• Customers of restaurant always consider designs and layout of
the company which gives and attracting features of the
company layout. Overall, menu designed process must be
according to the recipe development.
• Menu designing always has to be effective and planned
according to the effective process tool. Restaurant can have to
be select variety of cooking styles and recipes to attract
customer satisfaction in order to retain customer satisfaction.

3.2 Justify the development of the food services
environment to support the menu , recipe and
services style.
• Menu recipe and food concept is the effective process of
working which grab effective management tools and
techniques.
• It is the kinds of new effective environment in restaurant
departments. Food services is the essential service for which
customer comes into the hotel or a restaurant.
• It is the great opportunity for the hotels in order to adopt the
best strategic planning for new food services.
• According to that, there are whole staffs will responsible in
order to develop the services of the working (Sufahani and
Ismail, 2015). It is the Grande Mexico style in which style and
price are listed separately.

4.1 Findings of research into customer
requirements for your new food concept.
• In according to the new concept of food concept that,
restaurant needs to adopt effective working environment and
hygienic food recipe in terms of getting new effective process
of working.
• On the basis of above research that includes food concept,
style, services, serving styles, décor, quality etc.
• its concludes that effective management growth is the most
attracting and productive for the new development growth
(Yoong and et.al., 2017).
• Effective new concept is perfect Mexican Meal in which
restaurant present new styles and offer ten new products in the
those style.

4.2 Justify your choice of new food concept
• In order to adopt the best Mexican recipe concept in which
they particularly provide some dishes of Mexican such as
Garlic Beef, Black Bean Chicken Rice, Steak Tortilaas,
Mexican lasagna, Zesty Tacos (Sufahani and Ismail, 2015).
• These types of along with that this major issues are impacting
on the growth of customers.
• It is the process of working which makes good changes in the
restaurant.

4.3 Make recommendation launch implementation
of your new food concept.
• In order to promote new food concept of Mexican, restaurant
needs to adopt productive marketing tools and techniques to
show the high quality services to the customers.
• Launch new implementation of food concept by give them
new advertisement through social media, TV, magazines etc. it
must be graceful and attractive as per the customer preferences
and wants.
• On the other side it is very necessary to enhance the
promotional activities through which large number of
customers will attract towards the services (Seyitoglu, 2017.).

4.4 review the performance in order to develop and
implementation new food concepts.
• In order to review the results of new food concept, it gives
new effective position through which customer satisfaction
will easily measure.
• In order to adopt the best possible results of customers. They
need to acquire customer service to grab the attraction of
potential customers.
• With the help of customer feedback restaurant can easily
determine the position of food concept.
• It is the best method to review the result of new food concept
(Nikolaus and et.al., 2016).

References
Baykasoglu, A., Taskiran, D. and Akkoyun, H. G., 2016.
DEVELOPMENT OF A MENU PLANNING DESICION SUPPORT
SYSTEM FOR MASS CATERING WITH AN APPLICATION.
JOURNAL OF THE FACULTY OF ENGINEERING AND
ARCHITECTURE OF GAZI UNIVERSITY. 31(1). pp.191-200.\
Dixon, E. and et.al., 2014. Application of a menu-planning template as
a tool for promoting healthy preadolescent diets. Topics in Clinical
Nutrition. 29(1). pp.47-56.
Fishman, L., 2018. Canned Food Alliance's New Menu Modeling Tool
Kit. Journal of Nutrition Education and Behavior. 50(3). p.322.
Lam, I. T. and et.al., 2015. Micronutrients on the menu: enhancing the
quality of food in long-term care for regular, nontherapeutic menus.
Canadian Journal of Dietetic Practice and Research. 76(2). pp.86-92.

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