Menu Planning for Desklib

This presentation discusses the importance of menu planning in the food industry, focusing on recipe development, menu design, and customer requirements. It also explores the choice of new food concepts and reviews the performance of Olive Garden in implementing them. The presentation provides valuable insights for anyone interested in the field of menu planning.

MENU PLANNING
Task B

INTRODUCTION
■ In the present world of economy Globalization is playing a critical role in the growth and
development of several industries in the world.
■ According to the demand for products and services in the countries, many organization are
at diverse rates. Food organizations are also one of the fastest growing industry across the
world.
■ Menu planning is the main sources of the food business which leads to success.

RECIPE DEVELOPMENT
■ A recipe is the standard and repetitive method of preparing food, wherein ingredients
ratio and proportion is predetermined and tested. It is a specific formula for creating
uniform product in small or large quantities as per the consumer’s demand.
■ Recipe development process demands analysis of different crucial business concepts for
analysing business needs and attaining specified results. Menu analysis leverage recipe
development for the business.

3.1 and 3.2 Menu design to reflect recipe development and menu
compilation
■ Olive garden restaurant is the UK chain Branded restaurant specializing in Italian. The
chain of Olive garden is operating in the world. It is very important to design the menu
as per the requirement of the customers.
■ A well planned is the reflection of the restaurant. Menu layout, size and colour are the
main aspects of menu which affect the mind of the customer. Menu is the expression of
the restaurant.

COOKING STYLES

The elements of the menu of restaurant is based on following-
■ Buyers- The buyers of restaurant are dedicated purchaser who are hesitate to taste the
dishes.
■ Items- The food choices of the food company is forced yet it expert respond the
measure of the work and restaurants constitute and categorisation.
■ Style of admin- Customers and operational plans of the restaurant is much
acknowledged by the quick and proficient administration of the restaurant.

4.1 Research on customer requirements
■ Need to discuss statistical survey- In each new variety of mixture of items under the
evolution, customer on a regular basis demand quality item. It must be in adequate
amount to meet the cost that customer are paying for.
■ Customers wants and requirements- customers are always in the hope to satisfy their
needs and wants. To tagetes the buyers it is very important to know the customer wants
and desire.

Cont.
■ Value for the money- Essential factor that each buyer hopes to be trained
in lodgings. Nourishment food should be provided in respect to the
payment of buyer. It incorporates the market items to be accessible at fair
cost which should be nominal. Quality is not been compromise in any
manner.

4.2 Justify choice of new concept of food.
■ High food cost high popularity- The food element which are with efficiency constituted by
the customer and ordered time and again are the top dish-ware for Olive Garden.
■ High cost low popularity- The high price food which are not satisfying the taste of the
consumers should be removed from the list of the menu.
■ Low food cost high popularity- The food item with low cost and high popularity gives the
advantages of cost to the food chain.
■ Low cost low popularity- Efficient attention is needed in this type of food products. In
order to create the demand of that product it is better to relocate the

Oliver Garden, UK

4.3 Make recommendations
STRENGTH
● Reputation
● Location
● Value Chain
● Skilled employees
● Different taste of dishes
● Position
WEAKNESSES
● Unhealthy food
● Evaluating sales
● Changing consumer perceptions
● Cultural problems or issues
OPPORTUNITIES
● Technological progression
● Food development
● Standardization in food producing equipment's.
THREATS
● High competitive surroundings
● Decreasing supply
● Changing tastes and preferences of consumers
● High cost of infrastructure

4.4 Review on performance in relation to
developing and implementing new food concept.
In preparing the food concept by introducing new
development strategies of making menu of the
Olive restaurant. I performed several steps of
menu planning and applying strategies to
identified the appropriate solutions and effective
judgment has been on deciding menu planning. I
have done SWOT analysis which make us
understand about the strength, weaknesses ,
threats and opportunities in the environment

Menu of Oliver
Garden

REFERENCES
■ Fishman, L., 2018. Canned Food Alliance's New Menu Modeling Tool
Kit. Journal of Nutrition Education and Behavior. 50(3). p.322.
■ Gurinović, M, and et.al, 2018. Development, features and application
of DIET ASSESS & PLAN (DAP) software in supporting public health
nutrition research in Central Eastern European Countries (CEEC).
Food chemistry. 238. pp.186-194.
■ Hernández-Ocaña, and et.al, 2018. Bacterial Foraging Optimization
Algorithm for Menu Planning. IEEE Access. 6. pp.8619-8629.
■ O’Halloran, and et.al, 2018. The provision of ultra-processed foods
and their contribution to sodium availability in Australian long day
care centres. Public health nutrition. 21(1). pp.134-141.

THANK YOU…