Menu Planning

This presentation discusses the justification for menu design and the development of the food service environment. It also explores customer requirements for a new food concept and provides recommendations for its launch and implementation.

Menu Planning

3.1 Justify a menu design to reflect the menu compilation
and recipe development
There are various elements that must be considered while designing the
menu. These are as follows :-
Menu must consists all recipes that are available within the company.
Also, it must be divided according to categories of food items so that it is
easy for customers to view it.
Attractive pictures must be there that defines how recipe will look like.
It should make customers tempting to order that dish.

Cont..
 The ingredients of dish must be written specifically so that it is easy
for customers to avoid them who are having certain food allergy.
 The special dish or chef special must be in such a place at menu so
that customers can identify it easily. Besides this, it is found that
most of the times these dishes are written at top left corner where
customers get attracted towards it easily.

3.2 Justify the development of the food service
environment to support the menu, recipe and service style
It is very important for Italian restaurant to develop new food items
in order to attract more people. This will help in retaining them.
 Moreover, restaurant can make improvement in its interiors design
so that customers get a soothing environment.
 Besides this, they can provide dishes that are most commonly
preferred by people.

Cont..
 Furthermore, it will keep elegance and grace in atmosphere. Food
service also plays a crucial role in fulfilling customer needs. It
shows that how well customers are been treated and care.
 Food can be presented in attractive and unique way using proper
plates and utensils. This will help in increasing customer
satisfaction

4.1 Show the findings of your research into customer
requirements for your new food concept
 People taste and preference changes from time to time. These
changes occur as people want to try different food recipes. In recent
times people in UK have becomes more health conscious due to
increase in cases of food poisoning.

Cont..
 From research conducted it is found that there has been rise in
360% veg food eaters in last two years. Besides this, it is been
found that more than 1.2 million people are vegetarian. This is
because of increase in awareness of health conscious activities.

4.2 Justify your choice of new food concept
 Due to increase in demands of veg food in UK restaurant are forced
to change its recipes. It is transformed its focus on creating
vegetarian food items. Therefore, Italian restaurant can offer veg
food items to people to bring change in their taste.

Cont.
 The perspective related to vegan diet is quite driving and trending
to the youth. The developing of cusine style will attract college
students. People who belongs to age group of 15 – 35 years will get
attracted towards it

4.3 Make recommendations on launch/implementation of
your new food concept
 While implementing cucine there are certain things that must be
considered. These things are related to veg items in Italian
restaurant. They are mentioned below :-
 There must be variety of options available for customers in this. It
will help in attracting a large amount of customers.

Cont..
 All the ingredients must be mentioned in menu so that it will be
helpful for people to avoid them in case they are having some food
allergy.
 The benefits of dishes must be explained to customers that will help
in selecting right dish according to their health.

Cont..
 Each dish must specify how many calories or vitamins it contains.
This will help in selecting right dish.
 Interior design and atmosphere must be changes frequently so as to
provide peaceful and comfortable environment to people. Also, it
will help in creating new environment so customer will not get
bored. It will also give them new look whenever they visit.

4.4 Review your own performance in relation to developing
and implementing new food concepts
 After implementation of new food concept that is
cusine veg style, it is found that it has helped in
attracting a lot of people. Besides this, taking
customer feedback will help in improving quality of
dish. Also, dishes can be prepared according to taste
and preference of customers. Besides this,
performance measured has given results as below :-

Cont..
 The menu do not contain enough veg dishes names. Thus, dishes
names must be added to give a complete package to customers.
 There are so attractive pictures in the menu that is making it very
boring. Thus, high quality pictures must be inserted that will make
menu attractive.
 Cusine must focus on presenting food in proper plates.

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