Menu and Product Planning for Prezzo Restaurant

The assignment is based on a case study of Prezzo, an Italian-themed restaurant that has introduced Mexican-Italian dishes. The report highlights the significance of menu and product planning in attracting customers. It considers factors such as service method, menu planning decision, and performance review to evaluate the success of food commodities within the market.

MENU PLANNING
&
PRODUCT DEVELOPMENT

Table of Contents
INTRODUCTION ..........................................................................................................................3
TASK 1............................................................................................................................................4
1.1 Discussion on principles and factors of recipe development. ..............................................4
1.2 Define the factors that influence menu planning decisions..................................................4
1.3 Discussion of factors that influence the service methods.....................................................5
2.1 Define the stages of menu product development planning...................................................7
2.2 Evaluation on influence of different factors on development process..................................8
TASK 2............................................................................................................................................9
3.1 Justification of menu design to reflect menu compilation and recipe development. ...........9
3.2 Justification on development of the food service top support service style and menu
recipe. .........................................................................................................................................9
4.1 Finding of research of customer requirement about new food concept................................9
4.2 Justification on choice of new food concept.......................................................................10
4.3 Recommendation on launch and implementation of food concept.....................................10
4.4 Review own performance in terms to developing and implementing new food concepts..10
CONCLUSION..............................................................................................................................10
REFERENCES .............................................................................................................................12

INTRODUCTION
The menu planning and product development is one of crucial aspect of food and
beverage industry (Chen, Peng and Hung, 2015.). Moreover, attractive menus attract large pool
of customers. Menu planning is one of crucial task as it aids to save time, money, improve
shopping grocery skills and promotes healthier choices. In addition to this, menu planning is the
first control point in the food service system. The menu concept is the overall idea and theme
that defines the restaurant and attract customers.
The present report is based on the business activities of Prezzo, London which comes
under the category of Italian themed restaurant. Now, such restaurant is focusing on product
development with the concept of Mexican-Italian recipes. The combination of two different
themes will give fruitful experience to customers.
Furthermore, the assignment will look over the topics as principles and factors of product
planning, factors influence menu planning decisions, stages of menu product development and
factors that affects development process. Lastly, recommendation will be given on
implementation of new food concept.
TASK 1
1.1 Discussion on principles and factors of recipe development.
Menu planning and product development is one of the main concern in the restaurant
business. It is highly required to maintain a proper guidelines about what the restaurants and cafe
has to serve to their customers. With help of considering recipe development for Prezzo, as an
executive chef of the firm, the following principles are needed to be taken into consideration as-
 Availability of resources- The prezzo should consider the Mexican dishes to
undertake strategic planning so that effective measures of recipe development can be
taken (Dangelico, 2017 Ernst and et.al., 2017). Thus, combination of Mexican and
Italian recipe will offer delicious taste to customers. The restaurant must have raw
materials to produce new food commodities.
 Food habits- By the use of survey technique, it will be easy to analyse the taste
and preferences of the customers. To have better product planning it is essential to
identified the customer culture and view of religions so that development in food
commodities can be effective.

 Type of customers- At the time of developing recipe, the number of factors as age,
sex, socio economic status and businesses all are need to be considered. By having
better classification of customers aids to influence the demand of food commodities
within market.
 Occasions- The new recipe of combination of Mexican and Italian restaurant can be
served in various occasion as birthday parties, new year celebration, cultural events,
marriage parties and, anniversaries etc. In order to have better promotion, the new
varieties of Food beverages, Alcohol, snacks must be included so it helps to make
more attractive recipe development (Fuller, 2016).
1.2 Define the factors that influence menu planning decisions.
Menu planning is one of the most crucial task for a restaurant. There are number of the
factors that can influences decision in relationship with the menu planning of Prezzo restaurant
and some of it are defined in below context manner as- Climate conditions- Prezzo is advised to
bring development within food commodities by focussing over seasonal changes. In order to
attract the customers towards new commodities they should provide complementary item with
combination of Mexican-Italian dishes. In summer they can offer ice-creams and in winters hot
beverages can be offered.
 Budget- This is the factor that affects the menu-planning decision. The restaurant can
offer complementary services if they are with high budget and vice versa (Gordon and
Brezinski, 2016). From the view of customer, if the price of Mexican-Italian dish is high
then the demand will turn to low. So, in order to attract customer towards new product
development they need to make optimal budget for dish.
 Quality- The product can be successful within market if the firm will offer quality
products to customers. Thus, it is prime responsibility of Prezzo to offer quality food and
beverage to customer.
 Service- Prezzo is about to offer the Mexican-Italian dish so the firm will greet the
customer in this way only. This aids to attract the customer and innovation can be
successful (Choose the Best Service Style for Your Next Event. 2016.).
 Decor- The menu of restaurant will be made with help of Mexican-Italian themes in
order to make it more attractive. Thus, each particular dish will be shown in menu with
help of ingredients so that customer can have ease at time of ordering their food.

 Food availability- The restaurant should always have food commonalties demanded by
the customers. Thus, menu planning has to be done in order to ensure the availability of
groceries at restaurant. During the season, the food item can be easily available but to
cope up with off season the chefs can preserve those food commodity and also can kept
substitutes.
 Customer preferences- The demand of the food commodities within the restaurant is
rapidly increasing. In this, ever changing market environment taste and preferences of
customers and trends hugely influences the planning of menu within restaurant. Thus,
the customs, tradition and religion beliefs are some parameters that determines the
selection of customer towards food products.
1.3 Discussion of factors that influence the service methods.
The number of factors can influence the method of service. Thus, it is essential analyse
the needs and demands of customers. Thus, there are factors that can affects the services as-
 Location- The size of the business plays crucial role in terms to attract the customers.
Thus, hotel is need to be located at the area in which large pool of visitors can be
attracted towards it. Thus, London is the place where large number of tourist visits. In
order to attract the customer for the long term mode, it is essential to establish the
business at the better location so profitability and productivity can be enhanced ( Hanks,
Line and Kim, 2017).Skilled staff- By brining skilled chefs and well behaved staff the
restaurant can provide the better services to customers. The way of talking of staff aids to
influence the choice of customers and they also make them convince to try new dish as
Mexican-Italian.
 Budget- The budget is also a factor that can also influence the services method in greater
extent. In addition to it, the choice of service sometimes depends on the budget of
customers.
various ways in which food might be served-
1. Buffet service- It is system in which food will be placed on tables. Thus, customer serve
themselves and mope to dining table to eat. Advantage and disadvantage of buffet service-
ADVANTAGE-
 The restaurant can be beneficial by adopting this method as they need to hire low number
of staff.

DISADVANTAGE-
 The staff do not have any control over guest when they are filling their plate. Thus, it
leads to wastage of food commodities.
2. Family style- The guest are seated. On table, serving platter and bowls are filled with food in
kitchen. Thus, guest helps each other to be served with food placed on table.
ADVANTAGE
 It attracts the customers as it aids to have long term customer retention (Horacek and
et.al., 2018).
DISADVANTAGE
 The family style meals move around the whole table. Thus, meals definitely have
potential to get messy.
3. Hand service- in this, there are two server for every two guest and all customer at table
are served precisely the same time. Under this, food are pre plated and plates use to get
fitted with dome covers (Chen, Peng and Hung, 2015). Thus, the each staff carry tow
serving and stand behind the two guest to provide them service.
ADVANTAGE-
 It is elegant style of services. Therefore, customer are largely satisfied with this way of
service.
DISADVANTAGE-
 The entity needs to spent more over the need of staff. It is costly process.
2.1 Define the stages of menu product development planning.
The menu should be developed as per the occasion and it is very essential to know the
occasion at the very beginning. Thus, new product development is an kind of innovation that aids
to enhance the overall marketability. In addition to it, product development stage based on nature
of business and management. The menu production planning is the first stage that aids to provide
better experience that aids to meet the expectation of guest. Thus, stages for menu product
development plan as-
 Brainstorming ideas- The initial stage is relate with the generate an idea for the product.
In order to have better product development, the employees especially deal with customer
regularly (Lee, Hallak, and Sardeshmukh, 2016). Thus, Prezzo is based Italian theme and
as an executive chief of the firm they are planning to come up with combination of

Mexican- Italian dish. In order to make this whole process effective, it is essential to
undergo with online survey for customers on social media.
 Evaluation of ideas- The prezzo should make the list of product ideas and one
appropriate idea is need to be chosen so that entity can work towards it. In this, the
evaluation is need to be done in the better mode so that firm can able to enhance its
profitability and productivity.
 Market evaluation and feedback- It is essential to seek the ideas from customers,
employees and partners. The ideas about the product and services must be taken with
help of e-mail and phone calls. The prezzo should ask to customer about the combination
theme of two different theme style.
 Social media approach- It is one of powerful tool that aids to develop the strong
presence about the new commodities on Facebook, Twitter and various other similar sites
(7 Steps of Product Development. 2019 ). It is also one of the effective mode that also
helps to aware the customers about the product and services. Thus, social tool aids to
raise funds and also can able to fit in companies objectives.
 Analyse the competitive situation- It is crucial step as it helps to conduct the
knowledge about the rivalries exists for similar product and services. By the use of
determining the demand of commodities and by estimating the cost affiliated with
products as operational and development. The estimated margin of revenue can also be
determined.
 Prototype marketing- Under this, sample of product must be prepared must be given to
customers and partners. By the campaign as email, websites and market testing. The
positive and negative reaction of customer can be determined.
 Market testing- At this level, there is need to be make better evaluation of price and
effectiveness of marketing message. Thus, the small launch before official launch aids to
determine the measures so that corrective action can be taken.
 Prepare for lunch- It is final stage, at this product is about to launch. After making all
modification and market testing demand of commodity tends to be enhanced. The
restaurant will start to distribute sample about their new dish of Mexican-Italian food.
Sop, they large pool of customer can get attracted towards it.

2.2 Evaluation on influence of different factors on development process.
The development process of different factors is need to be carried out in order to
determine the effective of new product development. Thus, the sales volumes are met the
expected volume then the innovation in product became successful. The influence of factors has
discussed in following manner as-
 Social- The changes in trends, seasonal demands of food commodities affects the choice
and preferences of customers. Thus, social cultural changes can also impact over the
development process of food and beverage.
 Economic- The income, inflation rates and income distribution to individual affects the
buying habits of customers. Therefore, the Prezzo need to select optimal price of dish so
that customer can afford the commodities in ease manner.
 Domestic- The availability of resources also influence the demand of customers within
the market. Thus, resources are needed to be avail so that commodities can be developed
effectively.
INFLUENCE OF MEDIA
The social media aids to promote the new commodities in market at greater extent. Thus,
Prezzo has opted it, to aware the customers about their combination dishes of Mexican-Italian.
Thus, 90% of the UK population relay over the social media tools. Therefore, it is helpful to
aware the customer about new commodities within market and various development procedures.
IMPORTANCE OF OWN STAFF AND SKILLS
Prezzo needs to hire the skilled staff in order to avail the better services to customers.
Thus, Skilled chefs and well behaved staff aids to provide greater experience to customers.
Effective staff assist to convince the customer to order for Mexican-Italian dish. Thus, better
staff provides quality services to visitors.
TASK 2
3.1 Justification of menu design to reflect menu compilation and recipe development.
The continuous improvement are needed to be taken in order to develop the brand image
of enterprise. Being the executive chief of the Prezzo restaurant, the menu design will reflect the
ingredients that uses in to make product. Therefore, it aids to reflect the menu compilation and
recipe development. Thus, to make it more attractive the each food item will also showed up the
calorie value of food. Therefore, wide varieties of recipe aids to make menu design more cooler.

3.2 Justification on development of the food service top support service style and menu recipe.
The good environment within the enterprise is need to be maintain so it helps to attract
the larger pool of customers. Thus, prezzo can choose the attractive location to launch the
commodities so that number of customer can be aware about it. Therefore, interior of restaurant
also has to be designed in well and proper manner so that customer can easily attracted towards
it. The menu and recipe can be more effective with help of adding technological facilities.
4.1 Finding of research of customer requirement about new food concept.
The research is crucial to gather the depth information about the development that are
needed to be taken. It is need to be based on current products and future expectation. Thus,
suggestion of customer has also been collected to have further expectations. Thus, feedback has
been taken from customer on following basis as-
 Customer satisfaction on new product.
 Suggestion of customer on several aspect
 New concept for new product.
4.2 Justification on choice of new food concept.
At the time of justifying the product there are several thing that are needed to be
considered as preference of customers, taste, budget etc. If this all are in the favour then the firm
can go for having development within products. Thus, it is essential to have positive suggestion
of customer about the new product development as Mexican-Italian dish. If the budget of food
concept is not cost effective then it is not be adopted. Else, it can creates the adverse situation for
firm.
4.3 Recommendation on launch and implementation of food concept.
The launching of product is essential. Thus, there are number of factors that are needed to
be considered at time of implementing new product concept such as time, purpose and place.
However, it is need to be done in following grounds as-
 The new product can be launch with help of using social media tool. The UK 90% of
population relay over media. It can also be promoted over TV and at local new channels.
 The facility as open kitchen can be taken, so that customer can see the entire process of
making Mexican-Italian dish.
 The special discount facilities can be avail before the official launch of commodities.

4.4 Review own performance in terms to developing and implementing new food concepts.
After, launching of product within the market it is essential to go for performance review
of new product development. If the product is having positive review then it will also get success
in future. Thus, actual performance is need to be meet with planned performance. If there is any
deviation between it, then controlling measures are needed to be taken. It is very crucial to
undergo with the proper market monitoring and implementing better marketing strategy so that
brand image of enterprise can be developed.
CONCLUSION
Hereby, it can be concluded that menu and product planning are both essential task in
order to attract large pool of customers. Thus, present report was based on the entity as Prezzo, it
is Italian themed restaurant and taking initiatives to develop the product with combination of
Mexican-Italian dishes
Furthermore, Report has considered the various topics as factor that influence services
method so that customer can avail better services, menu planning decision so that it can be
designed in well and proper manner. Lastly, performance review of new product development
has been taken in order to evaluate the success of food commodity within market.

REFERENCES
Book & Journal
Chen, A., Peng, N. and Hung, K.P., 2015. The effects of luxury restaurant environments on
diners’ emotions and loyalty: incorporating diner expectations into an extended
Mehrabian-Russell model. International Journal of Contemporary Hospitality
Management. 27(2). pp.236-260.
Dangelico, R. M., 2017. What drives green product development and how do different
antecedents affect market performance? A survey of Italian companies with eco‐
labels. Business Strategy and the Environment. 26(8). pp.1144-1161.
Ernst, H and et.al., 2017. Virtual Co-Creation with Customers in the Early Stages of New
Product Development. Available at SSRN 3053800.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Gordon, R. T. and Brezinski, M. H., 2016. The complete restaurant management guide.
Routledge.
Hanks, L., Line, N. and Kim, W. G. W., 2017. The impact of the social servicescape, density,
and restaurant type on perceptions of interpersonal service quality. International Journal of
Hospitality Management. 61. pp.35-44.
Horacek, T. M and et.al., 2018. Development and validation of the Full Restaurant Evaluation
Supporting a Healthy (FRESH) Dining Environment Audit. Journal of Hunger &
Environmental Nutrition. pp.1-20.
Lee, C., Hallak, R. and Sardeshmukh, S.R., 2016. Innovation, entrepreneurship, and restaurant
performance: A higher-order structural model. Tourism Management. 53. pp.215-228.

Online
7 Steps of Product Development. 2019. [Online] Available
through:<https://smallbusiness.chron.com/7-steps-product-development-18497.html>.
Choose the Best Service Style for Your Next Event. 2016. [Online] Available through:<[Online]
Available through:<https://blog.cvent.com/events/venue-sourcing/choose-best-service-
style-next-event/>.