Menu Planning: Design, Development, and Recommendations

This presentation provides insights into menu planning, including menu design, development of the food service environment, findings of research into customer requirements, new food concept, recommendations for launch/implementation, and review of performance. It emphasizes the importance of menu planning for business growth and survival, with a focus on factors like target audience, light cooking, cost, and quality.

MENU
PLANNING
(TASK 2)

Table of Content
 Introduction
 Menu Design To Reflect The Menu Compilation
 Development of the food service environment
 Development of the food service environment
 Findings of Research Into Customer Requirements
 New food concept
 Recommendations
 Review
 Conclusion
 References

Introduction
Menu planning is the process of selection of food for a
particular purpose. It can de deciding and picking menu
for wedding or birthday party. It is selection of menu for
any specific event. This process is affected by style of
service, customers and ambience of restaurants.

Menu Design To Reflect The Menu
Compilation
Menu design really attract
large number of
customers. It is
responsibility of company
to design best menu for
its consumers and
increase sales volume.

Continue...
The menu design adopted by Prezzo to reflect compilation
and recipe development are as follows:
 Starter
 Main Course
 Drink

Development of the food service
environment
Without good environment, it is impossible to catch
attention and attract customers. As an executive chef of
Prezzo, should consider this an important thing for
customers. The food service environment includes things
from inception to final delivery of product.

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The development of food service environment to support
menu, recipe and service style are as follows:
 Menu
 Recipe
 Service Style

Findings of research into customer
requirements
Research is very necessary for collecting all required
knowledge and information that facilitate company to
development of new product. Here, research was done
based on current product and future expectation to
company.

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The findings of this research includes following things:
 Satisfaction of customer about new product
 Suggestion from customers on various aspects
 Concept of new products

New food concept
It is very important to consider many things while justifying
particular thing. It become more sensitive while justifying
food concept. Here company have to consider customer
preferences, budgets and tastes and so on.

Recommendations on
launch/implementation
As launching new product is not an easy task. Her, Prezzo is
planning to introduce new concept in which it provide
continental food with Italian touch. This is new concept
for Prezzo as it already served in Italian cusine for its
customers.

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Apart form above it is also recommended to manager to put
hoarding in front gate of dinning room and contain
detailed descriptions of food, price and others. Also
Prezzo can give advertisement about new food concept
through television, newspaper and messages to existing
customers.

Review your own performance
I have done practical exercise for recipe development and
implementing plan only after serving food to customers.
Also gone through primary research phase in order to
took feedback of customers about new food, taste,
preference, demand and want.

Continue...
Also factors such as cost, quality and others should be taken
into consideration for fulfilling requirement of people.
There should proper back up planning in case of
emergency so that management run in effective way.

Conclusion
From above presentation it can be concluded that menu
planning is very important for growth and survival of
business. Prezzo should considers various principle such
as target audience, light cooking and factors like cost,
quality for better recipe development.

References
Boo, G. and Bae, H. J., 2016. Survey on menu preferences
of adults for Korean food made from Korean traditional
sauces. Journal of the Korean Society of Food Science
and Nutrition. 45(1). pp.126-136.
Christensen, N., 2014. Labor in school meal programs:
Measurement of direct costs and their influence on menu
planning.

THANK YOU