Menu Planning for Prezzo Restaurant

This presentation discusses the importance of menu planning and implementation for Prezzo restaurant, which specializes in Italian cuisine. It covers the justification for menu design, creation of physical evidence to support the menu, findings of customer requirements, justification for the choice of new concept, recommendations for launch and implementation, and analysis of own performance. The presentation also includes references for further reading.

Menu planning
TASK B

Introduction
• Menu planning is analysed as one of the most essential
object of business enterprises regulating in food and
service industry.
• Development as well as preparation of an excellent and
attractive menu is considered as art which requires an
excellent selection of delicacies for different courses.

3.1 Justification of menu design for reflecting
compilation and development of recipe.
• Designing of menu, it termed as intimidating prospect for the food
and service enterprises. In this context, task is to design a new food
concept for Prezzo restaurant which has its specialisation in Italian
cuisine.
• Menu will design by taking in account the important procedure of
recipe development. In this, an effective and authentic Italian cuisine
will be prepared through analysis of location of restaurant,
availability of equipment’s, space, preference of guest, flow of
operations and efficiency of organisation in management of this
menu.

Cont..
• It is also analysed that the name of dishes inside the menu
must be written clearly so that it can be easy to consider
and will be very attractive. Special attention will also be
provided to the style of menu which is served in
restaurant.
• There will also be separate for the meal time. A la Carte
style of menu will be there in restaurant so that customer
can offer food as per their requirements.

3.2 Justification for creation of physical evidence to
support the menu.
• Consumer along with their personal requirements, also
provide values to the environment of restaurant. Creation
of effective physical evidence and environment in
restaurant is also essential for the restaurant to achieve
its desired objectives.
• It crucial for the managers of PREZZO to comprehend
these dimensions such as lighting, use of attractive
colours, peace place, designs, arts, crafts and paintings
etc.

Cont..
• Service environment should be developed by considering
the menu, recipe and service style. The style of menu is A
la carte in PREZZO in which the items are listed and
priced separately.
• Decoration of restaurant involves the open kitchen,
luxurious interior and designer tables. Hints of Italian
culture will also reflect everywhere through picture and
paintings.

COOKING STYLES

4.1 Findings of research in to requirements of
customers for new concept of food.
• For getting success in operations, it is essential for the
food service restaurants to provide focus on requirements
of customers.
• New food and menu development requires a lot of skills,
abilities, art and technology.
• This can better be described by development of an Italian
meal. An authentic flavour of meals will involve in new
menu that will provide an authentic taste and luxurious
feeling to the customers.

Cont..
• .In an Italian dinner, the major focus will provide on the
four main dishes i.e. Anto pasto, primo, dolce etc.
• Furthermore, customers are together choosing for an
upgraded service by the providers to acquire a balanced
diet within an affordable cost to spend on it.
• Therefore, a fresh concept of ultramodern continental
food could be launched with an equivalent consideration
of proposing a considerably new format of food.

4.2 Justification for the choice of new concept.
• The aforementioned process of menu development will provide an
important flavour of delicacy to the consumers as it offers a
complete mixture of Italian meal.
• The meal will offer the starters, lunch and dinners. This menu has
been decided by undertaking research of various business
executive class people, normal customers and Italian people.
• All the section of the society will get access to this meal. It will
likely to generate high profits for PREZZO as it include every item
that an Italian-themed restaurant needs to serve.

Cont..
• This concept of Italian cuisine will be in the budget of
every people and prices are also kept as per demand of
consumers.
• Menu will also be improved after implementation and
effective plus and preference of customers will be
identified.
• Relevant and effective measures will take by management
to make the products more attractive for consumers.

4.3 Recommendations for the launch and
implementation of new concept.
• Best means of laughing is to place posters and hoarding
on the bill boards.
• Organising an event for customers attention.
• Special offers on first purchase and discount coupons.
• Special offers and schemes can be introduced.

Cont..
• Celebrity endorsement.
• Organising a function for business executive and upper
class people.
• Providing free samples to customers.

4.4 Analysis of own performance in accordance with
development and implementation of new concepts.
• Proper review of their current capabilities and needs to
improvements.
• Hotel needs to make changes in their production team in
every span of time.
• Operations needs to be managed by considering the
performance of staff.
• Improvements in cooking style must be done to attract the
customers.

Cont..
• Open kitchen system must be kept to make production
transparent for customers.
• Needs to customers must be analysed and fulfilled.
• Staff in both production and service department must be
trained.

Conclusion
• It is concluded that food planning is an area which is
mostly based on human belief and perception. Menu
planning and implementation is complex task but involves
an effective analysis of thoughts of customers. Menu is
major tool to provide success to organisation in
competitive business environment.

REFERENCES
• Ozdemir, B., 2012. A review on menu performance investigation and
some guiding propositions. Journal of foodservice business research,
15(4), pp.378-397.
• Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering
and activity-based costing: An improved method of menu planning.
International Journal of Contemporary Hospitality Management,
28(7), pp.1417-1440.
• Wellard, L., Glasson, C. and Chapman, K., 2012. Sales of healthy
choices at fast food restaurants in Australia. Health Promotion
Journal of Australia, 23(1), pp.37-41.
• Filimonau, V. and Krivcova, M., 2017. Restaurant menu design and
more responsible consumer food choice: An exploratory study of

Thank you