Menu Planning and Product Development INTRODUCTIONHANK YOU 2 TASKS

Menu Planning and Product Development INTRODUCTIONTHANK YOU 2 TASKA 3 1.1 Principles and factors of recipe development. 3 1.2 Factors that influences menu planning.4 1.3 Factors that influence service methods. 4 2.1 Stages of menu product development planning.6 2.2 Influence of different factors on the development process.7 TASKB 8 Covered in ppt8 CONCLUSION 8 REFRENCES9 9 INTRODUCTIONTHANK YOU Menu planning is the process of organising meals and is a great way of to assure that food provided to the

Menu Planning and
Product Development

Table of Contents
INTRODUCTIONTHANK YOU....................................................................................................2
TASKA............................................................................................................................................3
1.1 Principles and factors of recipe development.......................................................................3
1.2 Factors that influences menu planning..................................................................................4
1.3 Factors that influence service methods.................................................................................4
2.1 Stages of menu product development planning....................................................................6
2.2 Influence of different factors on the development process. .................................................7
TASKB............................................................................................................................................8
Covered in ppt.............................................................................................................................8
CONCLUSION ...............................................................................................................................8
REFRENCES...................................................................................................................................9
.......................................................................................................................................................9
INTRODUCTIONTHANK YOU
Menu planning is the process of organising meals and is a great way of to assure that
food provided to the people is healthy and hygienic. This helps in deciding in advance regarding

the breakfast, lunch, dinner, deserts, etc. It saves a lot of time and also eliminates the needs of
missing ingredients. This also entails in knowing how many meals to plan and are needed to be
served. Organisation undertaken in this report is a Franco Manco which was founded in 2008 and
is a Italian theme restaurant which serves Pizza and salads to its customers in UK. This report
will explain the principles and factors of recipe development. It will asses the factors which
influences menu planning decisions and service methods. This will also determine the various
stages of product development planning and factors that influences this. Later, justification of
menu design and development of food service department will be discussed. The last part of the
report will justify new form of food, recommendations and review of own performance.
TASKA
To
The board of director,
Franco Manco
Subject : Menu planning and product development
1.1 Principles and factors of recipe development.
People in present environment prefers more of outside food than at home. During
weekends majority of the population prefers to eat at the restaurant. So for this purpose, Franco
Manco must develop their menus so that they can provide more choices to the customers which
will be directly advantageous to the company in increasing sales and profitability (Apel and et.
al., 2016). There are various principles which restaurant will follow in recipe development and
they are :
 Cooking overture : This stresses on following new aspect by specific steps which
includes simmering, boiling, grilling, etc. so that food can be cooked. This assures that it
has to maintain consistency in task for the benefit of its quality.
 Ascertaining ailment : It is another crucial issue which focusses on the presumption that
food is important for the general people and so it is crucial to preserve its quality as food
is regarded as a responsibility for healthy society.
 Taste and quality : Unchanged taste and quality of food is another important principle
and factor which must be taken into consideration. Whenever the restaurant makes
changes in food quality and taste then it has the greater chances of loosing their

customers. Every customer has varied taste but when food quality changes than it can
affect the Franco Manco.
 Creativity : It is highly important for the restaurants to retain their customers. Every
customer needs innovative and unique creativity in their food, like presentation, serving,
complementaries, etc. which are favourable for customers.
1.2 Factors that influences menu planning.
It is not an easy task for planning menu because there are several factors which are to be
considered by Franco Manco while devising their meals (Armstrong and et. al.,, 2015). For
being successful organisation must be able to consider all the relevant factors which influences
menu planning and they are discussed below :
 Quality : It is one of the main factor which influences menu planning. Organisation must
always keep check on quality because people prefers hygienic and healthy food. If
organisation fails to meet the quality of their products then they will lose the customers
and also creates negativity which will affect its overall business.
 Price : After considering quality, price plays an important role because customers are
price conscious so Franco Manco must focus on prices set by competitors. if they will set
high prices than less number of people will visit their restaurant so price must be
economical which can be afforded by all the people.
 Service : Every customer wishes an exclusive service at the restaurant. So they must have
qualified chef and waiters who can easily explain the various dishes prescribed in the
menu to the customers so that they can choose easily. Apart from this, they need quick
service because people does not want to wait for greater time for food.
 Decor : Ambience and surroundings play a great role and restaurant must develop them
because to make people comfortable, provide them pleasing and soothing atmosphere,
clean and healthy so that they can enjoy the food.
1.3 Factors that influence service methods.
Service is very important because every customer needs effective services in their
operations. It influences the type and variety of foods Franco Manco can offer to its customers.
They can be :
 Buffet : In this service, food is arranged on a table and customer move along with the
table line on which food is placed and take on their own. When they are done with

selection, than they carry the plate to the table and enjoy the meal. In this, effective
service can help customer in carrying plate to their tables (Chyu and Fang, 2014).
 Silver : It is a method of serving food to the customer on their table and also a technique
which transfers the food service platter to the customers plate.
 Food stations : These are very trendy in present days and multiple food counters are
displayed at the party place which provides guest with numerous choices of meals.
Service methods Advantages Disadvantages
Buffet This enables to offer a large
amount of variety to the
customers. It also encourages
them to move from their place
and gives plenty of
opportunities to get mix with
people ( Wall and Kovacs,
2015).
This can be hectic when many
people go for taking food at
same time. Also there can be
shortage of food. Also
organisation cannot stop
people in filing the plates.
There can be sometimes
wastage of large quantity of
food.
Silver This encourages customers to
interact and develop a warm
tempting ambiance.
It places large amount of
platters on a single table which
sometimes can be conjuncted
and messy.
Food stations It creates fun and excitement
and reduces waiting time for
service. Also provides
customer what they want
through customisation and
serves fresh and hot food
according to them.
It requires large space which
are equipped with the facilities
to assist the operations. Also,
needs large number of chefs
which can increase the prices
of food.
Apart from the above discussed style of serving food, there are various factors which
influences service methods in Franco Manco and they are :

 Timing : Customer don not prefer to wait longer than the expected time and quick
serviceability enhances the customers perception regarding the restaurant and also fulfils
their hunger at least time (Dass and Kumar, 2014).
 Food presentation : It is very crucial that organisation focuses on presentation of food
because customer prefers food which is uniquely presented and could not stop people to
eat it.
2.1 Stages of menu product development planning.
Menu product planning is not an easy task, there are various stages involved in this, while
making new product development planning and they are discussed below :
 Idea generation : In this, new ideas and concepts are generated by conducting marketing
research, inviting suggestions from customers and employees by analysing that what
customer asks when they visit restaurant. It includes brainstorming suggestions for new
ideas, they can do this, by getting feedback from people, customers, agents, employees,
etc.
 Idea screening : Organisation can form an idea group or committee which will be useful
in answering various questions like necessity of introducing new product, existing chef's
can produce the new product, etc. These question will help in analysing feasibility cost,
production issues, use of marketing tools for promoting new products, etc. This will be
useful in examining whether new product idea is to be rejected or accepted (Fuller, 2016).
 Concept Testing : In this, the organisation will find out understandability of customer
regarding the product idea, need of the consumer and level of acceptance of new product
to the customers. In this small group of people are selected and they are served the new
product, find their reactions, perceptions, taking their feedback, etc. and if majority of
customers likes the product than business analysis is done (Hansen, 2014).
 Business analysis : It is a very essential step and organisation analyses whether the new
product will be profitable or not, cost of new product, its demand, analyses total sales,
etc. After considering this, company decides if new product is profitable than it will be
accepted otherwise it will be rejected.
 Product development : At this stage, organisation will decide to introduce new product in
the market. This will take all relevant steps which will be useful in producing and
distributing the product (Kanagal, 2015). For instance, finance department will allocate

budget, marketing department will focus on promotions and advertisement department
will focus on adopting various tools like media, internet, etc.
 Test marketing : In this, a product is launched in a small area and if it becomes successful
than it will be launched in larger areas. It minimises the risk of large scale marketing and
act as a safety device.
 Review of market performance : The company reviews the new product performance by
taking feedback from people, filing questionnaire at the time of billing, etc. to know that
customer has adopted the new product or not, competitors also introducing the similar
products, etc.
2.2 Influence of different factors on the development process.
There are numerous factors which influences the development process in Franco Manco
and they are discussed below :
 Economic factor : When economy is favourable and people have high income than new
food product development process will work will but if economy is tighter than the idea
cannot be succeed (Kim and et. al., 2015). Like changes in interest rate will force the
organisation to purchase new technology and equipments at heavy prices which can also
increase the prices of products in the restaurant. Thus, it will affect the pricing of new
product.
 Product cost : It is classified as fixed and variable cost. Fixed cost is the permanent cost
which company will have to pay like cost of building, heating, etc. These cost do not
change, no matter restaurant is fully occupied or empty, these cost will have to be paid.
On the other hand variable cost is one which changes with the fluctuations in business
operations. For instance, working hour of staff above the specified time will increase
when volume of business increases than hourly cost will also increase (Knauth and
RobertsLee, 2014).
Apart from this, media has a strong influence on the development process. It is a useful
tool in advertising and can attract large pool of customers in minimum time. This will help in
making people aware about the new product of the Franco Manco. Various media tools which
organisation will use are internet, social media, etc. Also the staff is well trained in
communicating to the people and customers and making them aware about the new product that

restaurant is starting. They are the great source in identifying the needs and demands of
customers in a restaurant.
TASKB
Covered in ppt
CONCLUSION
From the above report it has been summarised that developing menu plan is not an easy
task and there are various activities involved in this which are needed to carefully justified. This
report has depicted the various principles and factors which are essential like taste, quality, etc.
for effective operation. It focused on various factor that influences the menu planning decisions
like service system, etc. Then it emphasises on menu product development planning process with
various stages of development. Then it determines the various principles which are required for
designing the food service environment like sounds, music, theme, etc. And later part has
justified the recommendations and performance review which explains that organisation must
focus on continuous improvement and monitoring of activities.

REFRENCES
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Dass, M. and Kumar, S., 2014. Bringing product and consumer ecosystems to the strategic
forefront. Business Horizons.57(2). pp.225-234.
Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC Press.
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Kanagal, N.B., 2015. Innovation and product innovation in marketing strategy. Journal of
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Kim and et. al., 2015. Development of an innovation model based on a service-oriented product
service system (PSS). Sustainability.7(11). pp.14427-14449.
Knauth, M.J. and Roberts, D.L., Sprint Communications Co LP, 2014. Predictive growth burn
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through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario,
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