Menu Planning Report: Justification of Food Service and Product Launch

This report provides a comprehensive analysis of menu planning strategies for the food service industry, focusing on customer preferences, market trends, and product launch justifications. It examines factors such as service quality, ambiance, and pricing to attract young, high-income customers. The report explores the importance of creating a positive environment through ambiance, atmosphere, and staff expertise. It details the process of developing new food concepts through effective marketing, consumer research, and data analysis. Furthermore, the report justifies the launch of new products based on market demand, competitive analysis, and customer needs. The author also includes a self-evaluation of their performance and recommendations for future improvements, emphasizing the importance of customer feedback and market suitability for product development and sales growth. The report references various studies to support its findings.

MENU PLANNING

3.1 Justification on menu of design.
By targeting the young and high income of customers, because they
always prefer high quality service, good place and environment
facility. The menu of restaurants should as are-
 The customer are need to provide American style of service.
 The product menu must have limited items but quality of product
is need to be effective.
 Price must be nominal and ambiance must be unique.
This kind of facility will also be helpful in relation to bring
development in firm activities.

Conti...
The following factor are need to be considered as are-
 quality of products
 methods of pricing
 Proper ambiance
 staff availability

3.2 Define justification of creation of environment of food
service.
There are some significant factors has been analysed and it is important for
creation of positive environment for the customers like-
 Ambiance- this is the factor and it is related to the creation of unique and
relative theme for restaurants. This is one of the attractive factor to the
customers.
 Atmosphere- it will be helpful in relation to design environment of
ambiance in effective mode. By having effective furnishing, décor,
reduction in noise level and changing the attitude of customer by
effective texture, logo there can be increment of branding in market.

CONTD...
Lighting- The appropriate and attractive lightning should be available in hotel and it
very helpful in order to attract wide number of customers.
Staff- The employees in restaurant are need to be highly skilled and they mush ha
knowledge so that they are able to offer good services to customers (Deshmukh and
al. ,2014).

Cont..
 Atmosphere: The atmosphere of restaurant is described as the
intangible feel inside. In order to attract the consumers, the
organization needs to create an appropriate environment that
leads to development of emotions . It will create positive
atmosphere by developing effective design, furnishing, décor,
reducing the noise levels and changing attitude of staff towards
the consumers. With appropriate texture and putting colours or
logo the company will able to increase its branding in market.

4.1 Description and evaluation of new concept
of food.
These as are-
 By effective marketing and consumer research companies in food service
sector will develop new product concept. This is helpful in order to create
the products for customers.
 It is the combination of internal company information and it can be gather
with the help of customers. By working like this the firm is able to get the
idea amount needs and want of customers.
 Under this there is need to involves the collection of primary as well
secondary data from market. Primary data will be collected to analyse the
information about firm services for specific period. The secondary data
will be helpful to have information about day to day operations.
 At this stage after analysing the data the firm can able make the better
evaluation in terms to preferences of consumer towards products.

4.2 Description on justification of new food
concept.
There are several factors which works as to justify the new food concepts as
are-
 Research- with the help of the firm is able to provide new fast food
products to customers. It also applies the American style of services so
that need of customer can be full filled.
 Target market- by targeting the young and adults or high level group of
people, the firm is bal to sale its products in market in high manner.
 Customer needs- With the help of analysing the customer need, the firm
can implement it services in relation to products in market.
 Market trend- The current market is rapidly changing its activities. In
order rot cope up with there is need to have the suitability in relation to
meet the requirement of customers.

4.3 Description on justification for launch of product at present.
These are defined in following manner as are-
Effective idea- The Italian based theme is one of the effective ideas. As per
the survey it has been identified that the current demand of customer in
market is related to Italian base products.
Decline of existing line- This is helpful in relation to evaluating the product
life cycle. It is helpful in relation to showing the various stages of products
so that need of customer can be satisfied.
Continuous rise in demand- in the present market the demand of the
customer is rapidly rinsing. With the help of these is need to put major
focus over the quality of product ans its consumption.

4.4 Self evaluation of own performance and
recommendation.
 I have taken various initiative in order to bring development in the
menu. I have evaluated the basic outcome on new product development
service in market. I have taken various steps in order to understand the
needs and demand of customer in market. This kind of veracities will be
helpful for having increment in sales of the firm. At the time of survey I
have analysed that the most of customer are having demand in relation to
Italian based products. Thus, by taking the feedback from customer there
can be improvement in quality of products in market.

REFERENCES
Boonme, K. and et. al., 2014. Visual Information Influences Consumer Fast-
Food Choices. Nutrition & Food Science. 44(4).
Brady, J. D., 2006. Daily Meal Planner: A Busy Homemaker's Answer to
Simplified Menu Planning! CFI.
Chapman, B., MacLaurin, T. and Powell, D., 2011. Food safety infosheets:
Design and refinement of a narrative-based training intervention. British
Food Journal. 113(2). pp.160 - 186.
Condrasky, M. D. and et.al., 2011. Development of psychosocial scales for
evaluating the impact of a culinary nutrition education program on cooking
and healthful eating. Journal of nutrition education and behavior. 43(6).
pp. 511-516.