Principles of Recipe Development Assignment

Menu
Planning

Table of Contents
INTRODUCTION ..........................................................................................................................2
1.1 Principle of recipe development............................................................................................3
1.2 Factors influencing menu planning decision.........................................................................4
1.3 Factors that influence service methods.................................................................................5
TASK 2 ...........................................................................................................................................6
2.1 Stages of menu product development planning...................................................................6
2.2 Influence that affects development process..........................................................................7
TASK 3 ...........................................................................................................................................8
3.1.Justify menu design to reflect the menu compilation and recipe development....................8
Bacon and tomato cream cheese tarts 200..................................................................9
....................................................................................................................................9
Minestra d’orzo 300...................................................................................10
3.2. Justification the development of the food service environment........................................13
TASK 4..........................................................................................................................................14
4.1 Research customer requirement for the new food concept...............................................14
4.2 justify the choice of new food concept...............................................................................15
4.3 Recommendation on launching of new food concept.........................................................15
4.4 Review own performance in relation to developing and implementing new food concept,
suggesting improvement...........................................................................................................16
REFERENCES..............................................................................................................................18
1

INTRODUCTION
Menu planning define upcoming plans related to family desires, menu can be in the form
of dish list, weekend plan, dinner plan, grocery list etc. it refers to proper pre-planning of
making list and going to the decided places (Abdel-Basset, Mohamed and Smarandache, 2018).
Menu planning make sure a balances diet and meet nutritional needs to satisfy inner needs and
entitle the requirements. Organization undertaken in this assignment is Bella Italia, it is a chain
over 90 restaurants and offers Italian dishes in UK and Ireland. It is basically a casual dinning
group and also owe Cafe Rouge and Las Iguanas. The basic menu of this restaurant serves
combine pizza and pasta with a range of grill and speciality dishes. This report will define the
principles and factors relating how to develop new product. The factors which influence menu
planning decisions and service methods will also be assessed. various stages of product
development planning and factors that influences product is also determined here . Afterwards,
menu design and development of food service department will be justified and discussed. last
part of this report will explain new food recommendations and evaluation of own performance.
TASK 1
1.1 Principle of recipe development
Food is considered as the basic need of human being, but now in this era individuals try
new recipes to change taste and preference which make them fit. The restaurant chains deals with
food and serve customers as breakfast, lunch or dinner. Bella Italia serve delicious food items
with a attractive food menu(Alexander, 2016). The main concern of a restaurant is menu
planning and product development. There are some principles of recipe development which
define proper guidelines regarding what Bella Italia prepare for its customers as:
Availability of resources: It defines that there should be proper availability of raw
material to produce menu. Basically in Bella Italia the food produced by the restaurant is given
preference as it produces pizza, pasta, and grilled menus. So the food chain should consider the
seasonal food in case of strategic development of new product planning.
Food habits: The second important principle of recipe development is analysis of food
habits of customers. In this stage the culture, religion and traditions of customers are determined
at the time of recipe development in Bella Italia, as it prepare italic food then it should not focus
on chines food because they will be not attracted towards Italian food. Some people prefer
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vegetarian food and some of them like non-vegetarian, to satisfy the basic needs the restaurant
should avail variety of food products.
Types of customers: It define that occupation, age, sex and socio-economic status of the
individuals help in determining which type of recipe should be produced. In Bella Italia
classification of various customers demand influence recipe of product.
Occasions: it defines that new product recipe is impacted by occasions as birthday party,
new year, good Friday and so on. Bella Italian recipe production is favourably impacted by kids
and youth.
1.2 Factors influencing menu planning decision
There are certain factors which influences menu planning decision of Bella Italian
through some conditions such as:
Weather conditions: It define the changing taste and preference of people according to
weather conditions such as summer, winter and rainy season (Boelens and de Roo, 2016). Bella
Italian's menu is italic which serves pizza, pasta and grill products when ever winter season
occurs the restaurant start focusing on grill items because grilled menu is preferred more in
winters then summers.
Taste and preference: The menu planning is also influenced by customers taste, food
habits and preference of people from various culture, gender, customs and tradition parameter.
Bella Italian's menu planning is also influenced with such factors so to keep that certain the
restaurant should segment on the basis of demographic, age, gender and preference of customer
to capture good market.
Availability of food: This is very important for every food chain to ensure the availability
of seasonal food, such as in pizza toppings olives are used to make the pizza tasty. So the
restaurant should always availed with raw ingredients because they are important.
Budget: It is very important significant which influence decision of menu planning
because without funds and budget a organisation can not produce any items (David, David and
David, 2017). Higher the value of menu lower the demand of product. So to maximize the profit
the prices of food menu should be sufficient for consumers to try each items of restaurant.
Policy of the business: it define different policies of organizations such as some
restaurant do not supply exception food stuffs because of their business strategies. This may
result in people's dissatisfaction towards that food chain and it can affect the restaurants menu
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planning by adding or removing that particular items from their menus as per individuals
requirements.
Service hours: This factor influences the menu of restaurants because of time
availability. As some food chains open their stores at evening then they will only provide dinner
menu or some specific eatable items. At those midnight stores people can not get breakfast or
lunch menu. Bella Italian serve pizza, pasta and grill items so they are most preferably consumed
at every time.
1.3 Factors that influence service methods
There are many factors which influence service methods of a restaurant which in turns
the effective productivity or may be a drawback for an organization. Factors affecting the service
methods are:
Size of business: It define the size of business operations and their functions which
influence service methods. Such as the roadside restaurant and 5 star hotel services differ from
each other in various ways. Roadside restaurants are not highly equipped and maintained because
of low budget, these restaurant serve food to earn profit whereas five star hotels are highly
maintained and very focused towards retaining customers by creating goodwill of firm (Eldredge
and et. al., 2016). So this is how nature of business influence highly enhanced and low service
oriented methods.
Nature of menu: It define customers expectation which are influenced by nature of menu
such as if the restaurant's menu is quiet extensive then people's expectation will also be high, fast
for the service which they are going to consume. Bella Italian restaurant should able to meet all
the current trends or even set a new trend for the industry.
Budget of operation: It define that highly budget restaurants service vary from low
budget restaurant. The methods of delivering services are dependent upon operations budget and
also the choice of service depend upon customers budget. Bella Italian operates 90 restaurant all
over so its budget is high and it full-fill customers demand and satisfy the customers.
Table service: It define the service which is served by waiters on customers demand by
taking the order. There are many types of table service such as English service which is also
known as host service where waiter serve the food on host approval. French service is defined as
the food is served on the table by the waiters and then people choose themselves as what they
want. These type of services attract people so this is how services are influenced by people.
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self service: It is a type of service where individuals carries food by selecting own tray or
food from counters by themselves.
TASK 2
2.1 Stages of menu product development planning
Idea generation: It define ideas and concepts which are generated after conducting
market research. At this stage suggestion and feedback of customers are analysed and their needs
and convenience is also determined(Fritz and et. al., 2016). Innovations are generated by ideas,
so at the time of changes and product development idea generation plays an important role in
analysing the best source.
Idea screening: It define the process of filtering the ideas which were generated at first
step and picking out good ones. Screening basically define filtering, which means to spot good
ideas and dropping out poor ones as soon as possible. The filtered ideas are best recommended
to satisfy demand and needs of consumers. At the time of idea screening process, Bella Italian
should focus on is that the product developed is beneficial for consumers and what will be the
size and growth of market after taking the idea in process.
Concept Testing: It is an important step to identify and analyse perception of people
wants and needs which are associated with a product. This stage is very beneficial for Bella
Italian before introducing new idea to the public. At this stage different promotional tools are
used to advertise about the product. Concept testing prevents a organization from bad ideas.
Business analysis: It help in analysing and eliminating unnecessary cost. Business
analysis help the organization by identifying market potential of product, forecast sale, determine
minimum sale price. Bella Italian restaurant's business analysis will help in telling consumers
preference for new product.
Product development: At this stage the product is developed by the company after
analysing all internal and external factors (Goldenberg, 2016). Here product is manufactured
after identifying requirements of the users.
Test marketing : at this stage product is introduced in the market but first at small level
to analyse the feedback of people so that if any changes are required in product can be
formulated before introducing it at large scale. In Bella Italian restaurant now the consumers can
have delicious test of newly developed product.
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Review of market performance: It is the last stage of analysing the performance of menu
product development(Gunders and Bloom, 2017). At this stage profit maximization is
determined about how much the organization earned by new product.
These were the stages which define new menu development of Bella Italian. Effective and
proper use of market analysis leads to better results in positioning of new product.
2.2 Influence that affects development process
There are various functions which influence menu development process of Bella Italian.
Product cost: The cost of product also affect development process and this cost is
differentiated into two parts fixed cost and variable cost. Fixed cost is defined as constant cost
which incur at the time of production such as rent. Machinery cost whether the company is
earning profits or not. Variable cost varies from changing in output such as raw material,
packaging and labour.
Economic factor: There are various factors which influence economic growth, exchange
rates, interest rates etc. the people with high disposable income will spend more earnings on
buying behaviour and will satisfy their needs and demands (Hernández-Ocaña and et. al., 2018).
On the other hand people with less income will not focus on any developments and their
purchasing power will also be affected due to less income. More Unemployment rate of
economy also influence new development process.
Social media: It plays an important role in advertising a positive and negative image of
product. Social media is a tool which strengthen goodwill of organizations in market and retain
customers through proper messages. Social media use Facebook, Instagram and television
advertisements to promote a product. What really matters in such promotional tool is conveying
a positive message in society.
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TASK 3
3.1.Justify menu design to reflect the menu compilation and recipe development.
Menu compilation:
In a restaurant menu is defined as the list of food and beverages and price is also
mentioned in it . In menu the the list of product is is offered by the restaurant to its customer
(Ioppolo and et. al., 2016). The compilation of menu is important work in the industry of food
and beverages. At the time compilation there are number of factors that is important . With this
context for making the menu of an restaurant various factors are to be considered. From this
factors language is one the factor which affect the menu planning in the restaurant. The menu is
describe in proper language so that people can understand easily. In this, the organisation is
introduce the Italian food so according to that the language of menu is should be in proper
English so that they can understand the menu properly. Before planning the menu make sure
that the menu is planned according to the taste and preference of the customer. The modification
in the writing style should be proper and the colour will be changed according to the to dishes
which organisation provide to its customers. In Italian food its required lots of cheese so the
images which should mention in menu is of cheese which make the menu more attractive.
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MENU
APPETIZERS
PRICE(£)
Bacon and tomato cream cheese tarts 200
BACON BASIL PEANUT BUTTER BREAD 400
CHICKEN CHEESE SANDWICH 200
FRENCH FRIES 200
CHINESE MOMO 300
CHICKENS SPRING ROLLS
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SOUPS
Minestra d’orzo 300
TOMATO CHEESE CREAM 200
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MAIN COURSE
ITALIAN
ARRIBIATA PASTA 500
ALFREDO PASTA 600
FRANCO MANCO SPECIAL PASTA 800
CHICKEN MARGERRITA PIZZA 700
PANEER CHEESE VEGETABLE PIZZA 800
BACON CHEESE PIZZA 1000
Grilled cheese sandwich 500
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Ingredients: In Bella Italia introduce its new product that is grilled cheese sandwich in
its menu so for making this dish its required various ingredients that is:
50g (2oz) mature cheddar, coarsely grated
50g (2oz) Red Leicester
50g (2oz)ready-grated mozzarella
4 slice white sandwich bread
10g (1\4oz) unsalted butter, very soft
ketchup, brown sauce or chutney, to serve
Method:
1. mix the cheddar and red Leicester cheese in the bowl and then set about quarter of the
mixture on side. After that mix the all mozzarella to the remaining cheese in the bowl, in
this mix the black pepper and toss to combine.
2. Put the cheese on the butter bread and the lay the slice buttered sides down. Now divide
the mix it between two of the slice and top each with second slice of bread. In the the
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butter side should face outwards. Put large drying pan on the low heat now coos the
sandwich one after another.
3. Cook the sandwich at least 2- 3 minute on the first side and check the sandwich bread
isn't over blowing . It require to cook very slowly to melt the cheese and should only play
be pale golden clour so adjust the heat if needed. Once the bread is crispy remove the
paper and flip the sandwich.
4. Increase the heat slightly. Now removed the sandwich from the pan and sprinkled the
reserved cheese over the frying pan surface in two circle. Lay the sandwich on top so that
the melting cheese stick to them. Now cook the sandwich until the cheese begins to sizzle
and allowing cheese frills to drop down as the cheese cools and crisps up. Transfer the
board and serve with ketchup and brown souce.
3.2. Justification the development of the food service environment.
Food services play an important role in the success of organisation. In restaurant there
are various things which attract the customer towards the restaurant(Wong and Shukla, 2015). It
is the ambience and the surrounding of the restaurant which enhance the customers and they feel
comfortable. In restaurant there are various factors which required various factors at the time
of development of the food services environment and they explained below.
Creativity: in this, creativity shows some unique ideas apply by the restaurant. In this
context the ambience of the restaurant must be creative which will be effective in attracting the
more customer toward the restaurant (Kale. and Auti, 2015). For instance: restaurant will show
the creativity by painting the walls, use the creative crockery etc.
music: According to the research it is shows that music played in restaurant and
shopping centre affect the mood and attitude of the customer the amount of time which they
expend in restaurant. For the restaurant music is considered as the one of the easiest and least
expensive to enhance the vibe of the restaurant. In restaurant they must having the soothing
and light music. This thin should be taken care that the sound is not so loud and not so slow.
Uniform and code of staff: restaurant is not only about providing the food to its
customer but the environment and services are matter too. Customer is more about the quality of
product so service must always wear neatly dress and well behaved because they are not only
the staff but they recognize the healthy environment which is free from dirt.
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Theme relationship: it is important for the restaurant to follow the theme. The theme of
restaurant is such as the theme from which the customer can easily identify the concept of
restaurant. In Italian restaurant use the image of Europe(Lam and et. al., 2015)( . Effile tower
paintings, light shades etc. in this after producing the new product of grilled sandwich they
should add the new concept in this. Organisation must modify its theme by effectively using the
combination of both light and dark shades.
TASK 4
4.1 Research customer requirement for the new food concept.
Research play an important role in term of gathering the necessary information. The
knowledge which is provided by the research is effective for the development of new product
which introduce by the companyLi and et. al., 2015). When Bella Italia introduce its new
product in restaurant than its required research to gathered the knowledge about introducing new
product. The research was based on the current product which company produce and the future
expectation with the product. With this context customer gives its positive feedback in the
research. In this there are some key findings which is mentioned below:
 Satisfaction level of the customer on new product
 Customers provide there suggestions on several aspect
 New concept for the new product.
With the new menu of Bella Italia customers are highly satisfied. Customers share there
suggestions regarding the menu and also share there expectations (Walker, 2017). As they are
demanding seonal and the occasional food in there menu and also so add some variety of dishes.
By Bella Italia the findings can be organized to develop the new concept like developing new
menu for the customers.
As Bella Italian deals in pasta, pizza dishes in its restaurant, so new food concept which
it will be offering to its customers Italian dishes. This will be highly successful because than
people will be able to take flavour of Italian also. Apart from this, local people will get the
advantage of different taste and flavour(Li and et. al., 2016). This new food concept will be
beneficial for competing with the competitors.
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4.2 justify the choice of new food concept.
Justification not is an easy task. While justification its required many factors on particular
things. This part become very sensitive when its come to justify the food concept. With this
context, it is required to get to know about the taste and preferences budget of the customers. In
this when every things is goes in favour with this concept then the executive steps is to planning
of new product development(Linassi, Alberton and Marinho, 2016). Fro instance: budget of the
new food concepts is not cost effective then it should not be adopted because budget play an
essential role in restaurant business. In this the lactation should also considered ion this.
As Bella Italian deals in pizza, paste based restaurant, so new food concept which will
be offe to its customers will be grilled cheese sandwich. This will be highly successful because
than people will be able to take flavour of china also. Apart from this, local people will get the
advantage of different taste and flavour. This new food concept will be beneficial for competing
with the competitors.
4.3 Recommendation on launching of new food concept.
Lunching the new product always is the important task for the business this will also
crate the risk in business. In restaurant various factors should be considered at the time of
introducing the new product(Loucks and Van Beek, 2017). The various factor which include is
time, purpose, place and so on in there are also some other things which comes at the time of
introduce the new product. In this some of the this have been mentioned below:
 at the time of lunching the product restaurant can promote it by promotion in local
newspaper and T.V. At the time of introducing the product restaurant can invite the
celebrities for the gathering of local crowd.
 In this at the time of launching the new product restaurant should provide some discount
and offers on that product so that customer taste that product. These offer which is
provided by the restaurant also work as the encouraging the customers.
 At the time of launching the product restaurant can lunch the concept of open kitchen by
customer will able to see the whole process and they can easily customised their orders.
Therefore,From the new food concept it can be recommended that organisation provide
advertise on the various trip agencies websites with this people from various countries visit the
places and have the advantage of different foods(Ording, 2015). Rather than this organisation
can connect itself with the travelling agencies who manages the tours of other country and can
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bring various customers in their restaurants. Organisation should provide direction more on
analysing market needs and demands. They should also apply the different promotional tools like
discounts, coupons, etc. as this will attract customers.
4.4 Review own performance in relation to developing and implementing new food concept,
suggesting improvement.
Once the product is introduced in the restaurant after it is important to review the performance
of the product. In review check the performance that customers are interested in product or not.
At the time of review if there is any positive point the the restaurant further proceed for its
product (Payne-Palacio, 2016). In the launching the product is successfully and Bella Italian has
proved to be effective. The actual performance can be analysis by comparing with the expected
performance to be effective.
in this Developing new product in the restaurant is the challenge for me. It required new
product which restaurant want launch for its customers. I faced different problem and research
which related with taste and preferences of the customer and it was very time consuming and
required high cost (Schwartz and et. al., 2015). At the time of making the plan of producing the
new product certain decision is made by me which quite difficult for me. From this I have
developed the new different ways of operating business in the competitive environment. At the
time of applying this there was high risk is involved relating to whether customer will prefer the
product or not, will it be profitable or not, etc. This plan required proper market monitoring and
the implementation of the strategy and this mis very important. But with having the good
knowledge and abilities I am able to develop the plan successfully by considering various
factors.
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CONCLUSION
From the above concluded report it can be analysed that menu planning is a systematic
process of pre planning for holidays, grocery store list, restaurant list which a individual prepare
to avoid time issues. This planning is very healthy and applied everywhere to carefully justify
various activities involved in organization. In this report various principles and factors such as
taste. Budget, quality, demand are described for effective operations and new product
development's stages are properly analysed for effective development of menu. Which can
provide profit to the organization and builds goodwill of organization. various factor that
influences menu planning decisions like service system economic factors etc. are identified. .
Then the various principles which were required for designing the food service environment like
sounds, music, theme etc. were determined. Last part explains recommendations and
performance review of organisation which focus on continuous improvement and monitoring of
activities.
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