Menu Planning and Sustainable Practices for Four Seasons' New Italian Restaurant

This report covers menu planning considerations and sustainable practices for Four Seasons' new Italian restaurant. It includes a detailed report on menu costing, pricing, and design, key considerations and constraints, and sustainable menu planning practices such as using fresh and raw materials, reducing food waste, and complying with quality standards.

Food and Beverage
Operations Management

Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY ..................................................................................................................................1
Detailed report undertaking considerations regarding menu costing, pricing and design of
chosen menu of Four Seasons......................................................................................................1
Ascertaining the knowledge regarding key considerations of menu planning and varied
constraints for new Italian restaurant ..........................................................................................2
Identification and evaluation of sustainable menu planning considerations in aspect with new
Italian restaurant ..........................................................................................................................3
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Food and beverage operations management encompasses of multiple activities which
initiates form procuring of raw materials form suppliers or vendors and ends on delivery of food
dishes to customers (Kastelli., Tsakanikas and Caloghirou, 2018). Evaluating menu assists
restaurant owners in determining whether they want to keep or reject the specified food item.
Main purpose of this project report is to gain understanding about menu planning considerations
as well as ethical standards that need to be undertaken by restaurant managers for planning a
healthy menu. For better understanding of menu planning considerations and varied constraints
that are to face by managers, Four Seasons is taken into considerations. Four Seasons is a
luxurious hotel which provides excellent amenities to their guests and are planning to open up a
new Italian food outlet in London.
This project highlights an understanding on implementation of eco-friendly and
sustainable supply chain practices. This project also depicts on knowledge and skills that are
relevant for making food and beverage menus.
MAIN BODY
Detailed report undertaking considerations regarding menu costing, pricing and design of chosen
menu of Four Seasons
Effective menu planning and designing practices are significant as it helps restaurant
owners to express personality of their food outlet, establishing budgets and maintain their brand
value in customer's mind (KöbnickVelu and McFarlane,2020). In relevance to Four seasons,
menus are planned by keeping varied factors in mind such as nutritional requirements, health
considerations and availability of food stuff. While planning menu, managers of Four Seasons
consider number of courses like starters, main course, desserts, beverages accordingly. They plan
menu and quote prices as per that are specific to different set of customers. Four Seasons have
menus for differential occasions such as birthdays, festivities, anniversaries. They offer different
kinds of food dishes as per different taste of their consumers.
They are planning to open an Italian restaurant and for this purpose, an appealing menu is
a pre-requisite. In order to plan and design menu, they should consider cost incurred in procuring
raw inputs and preparing food items for Italian dishes. These cost elements helps them in quoting
the food items in menu. They should also concentrate on eating habits and spending patterns of
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people residing in London. In order to design menu, managers of Four Seasons ought to hire
professionals. They should also hire different professional chefs in order to offer appealing
Italian food dishes to their dining guests. They can also take helps of photography of food dishes
and present it to their guests with description for better understanding (Kshetri, 2018). Managers
should focus on promoting and marketing of menus in an effective way for attracting people to
visit their new Italian restaurant. While preparing cost sheets for menu and quoting prices,
managers of Four Seasons should focus on their profit margins and total cost incurred in
preparing a whole meal.
For designing a effective menu, managers of Four Seasons have to focus on layout,
description about food items. They should also consider local food and can make fusion with
Italian dishes along with local food items. Managers of Four Seasons are also need to consider
about different types of menus. They have to determine which dish is to covered in varied types
of menus. Varied types of menus which they are using in their present operations are Table
d’hôte, fixed and special menu. They should also consider current trends and people's eating
habits for devising a menu that appeals those customers too who strictly follows healthy diets.
Ascertaining the knowledge regarding key considerations of menu planning and varied
constraints for new Italian restaurant
Menu planning is considered as a significant role in performing marketing practices that
helps managers of Four Seasons in influencing people to male a visit at their Italian restaurant.
Key considerations which are to be undertaken in planning menu in relevance with new Italian
restaurant are discussed below: Customer satisfaction- Menus are basically planned for attracting people to make
repeated visits in restaurant or food outlet (Nirino, Miglietta and Salvi, 2019). Major key
considerations in this respect is satisfaction of customers. It is highly imperative to plan
menu after researching about customer preferences and tastes while opening a new
restaurant. Managers of Four Season should perform extensive research that help in
assessing people's taste and preference at London. Nutritional content- It is an another key consideration which is to be undertaken by
managers of Four Seasons which helps them in gaining content of those customers who
are fitness freak. They can make fusion of Italian dishes with the use of nutritional
content like seasonal vegetables and fruits.
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 Dietary needs- It is significant for managers of Four Seasons to include those items in
their menu which helps in fulfilling dietary needs of their guests. They can make different
sections in their menu regarding the need of customers relating with vegan, vegetarian
and allergies free dishes.
Varied constraints that are to be face by managers of Four Seasons for menu planning in
relevance with new Italian restaurant are mentioned below: Staff skills- These can be a constraint for menu planning as it is important for preparing a
dish and serve them in a better way. Managers of Four Seasons can face constraint in
respect to staff which prepare Italian dishes and also serve in appealing manner. Availability of equipments and ingredients- This constraint can be faced by managers of
Four Seasons as for the practice of menu planning it is essential to track availability of
equipments as well as required ingredients. Budgets should be prepared first for efficient
menu planning.
 Quality level and incurred costs- Maintaining quality levels along with incurred cost is a
constraint faced by managers of Four Seasons. As dishes which are mentioned in menu
have to adhere to quality standards and should be framed budgets for maintaining
profitability.
Identification and evaluation of sustainable menu planning considerations in aspect with new
Italian restaurant
It is significant for managers of Four Seasons to assess varied menu planning
considerations that are sustainable, eco-friendly and ethical in nature for the opening of their new
Italian restaurant. Supply chain is described as a process that describes a process from which
food products from farm served to the diner in a restaurant (Okumus and Et. Al., 2020). It is
imperative for restaurant managers to adopt sustainable practice which helps them to enhance
their brand image. Varied sustainable menu planning practices in accordance with new Italian
restaurant are discussed below: Use of fresh and raw materials and inputs- For adopting sustainable practices, it is
desired for managers of Four Seasons to use fresh vegetables and other inputs. Managers
of Four Seasons can use seasonal food products for preparing authentic Italian dishes for
their new restaurant.
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 Mitigate the use of processed food- Managers of Four Seasons should mitigate the use of
processed food in preparing food items. It is imperative for managers to use fresh raw
materials such as pasta, spaghetti and many more which helps them in gaining more
customers and increase their revenue. As people follow healthy trends and try to avoid
processed and packed food. Concentrate on maintain quality standards- Managers of Four Seasons have to comply
with quality standards while adopting sustainable business practices in opening for
opening an new Italian restaurant. They should comply with food and safety regulations
framed by UK government in order to generate more revenues.
 Reduce wastage of food- Managers of Four Seasons have to adopt such practices which
will helps in minimizing wastage of food. Accepted protocols are to be applied in Italian
restaurant in order to be adopt ethical practices. Over pouring and spilling can lead to
wastage of beverages which needs to be controlled by managers so that it will not impact
on cost in an adverse manner (Wood, 2018). Proper training should be given to staff
regarding food wastage so that they can be empirical in their business operations.
Maintain sustainable standards in their operations at their new Italian restaurant is
beneficial for the managers of Four Seasons as it aids them in localised their supply chain and
updating their menu as per seasonal requirements. For practising sustainable standards, they can
start an on-site garden for fresh vegetables, fruits and other inputs necessary for preparing dishes
in an effective manner (Zheng and Forgacs, 2017).
CONCLUSION
From the above presented information, it has been concluded that menu planning as well
as designing is significant for restaurant owners as it is used as a marketing tool. It is imperative
for organisations to consider menu costing and pricing considerations. For implementation of
sustainable practices effectively, managers can opt varied exercises such as reduce wastage of
food, comply with framed rules & regulations, focus on maintaining quality standards and many
more. Key constraints that are faced by restaurant managers in menu planning are unavailability
of ingredients and equipments.
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REFERENCES
Books and Journals:
Kastelli, I., Tsakanikas, A. and Caloghirou, Y., 2018. Technology transfer as a mechanism for
dynamic transformation in the food sector. The Journal of Technology Transfer. 43(4).
pp.882-900.
Köbnick, P., Velu, C. and McFarlane, D., 2020. Preparing for Industry 4.0: digital business
model innovation in the food and beverage industry. International Journal of Mechatronics
and Manufacturing Systems. 13(1). pp.59-89.
Kshetri, N., 2018. 1 Blockchain’s roles in meeting key supply chain management
objectives. International Journal of Information Management. 39. pp.80-89.
Nirino, N., Miglietta, N. and Salvi, A., 2019. The impact of corporate social responsibility on
firms’ financial performance, evidence from the food and beverage industry. British Food
Journal.
Okumus, B. and Et. Al., 2020. Tackling food waste in all-inclusive resort hotels. International
Journal of Hospitality Management. 88. p.102543.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Zheng, C. and Forgacs, G., 2017. The emerging trend of hotel total revenue
management. Journal of Revenue and Pricing Management. 16(3). pp.238-245.
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