Analysis of Menu Planning and Management

The provided document contains a list of references to research studies and articles related to menu planning and management. The studies cover a wide range of topics, including the use of urban green spaces as health resources, integrating photovoltaic systems in power systems, intelligent menu planning using multimedia, and real-time narrative-centered tutorial planning for story-based learning. The document also includes a review of literature on menu design, dynamic interactive menu boards, and key planning and scheduling challenges in the rail industry. Furthermore, it discusses reducing sodium intake through salt reduction programs and provides an example of menu planning for restaurants. This assignment is suitable for students studying food science, hospitality management, or environmental research.

MENU PLANNING

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
Factors that influence on menu planning decision process(1.2).................................................1
Different stages for menu product development product planning (2.1)....................................2
An evaluation of influences on product development process (2.2)..........................................3
Principles of recipe development (1.1).......................................................................................1
Factors which influence service methods (1.3)...........................................................................2
Justification of the design of a menu taking into account the recipe development ( 3.1)...........3
Justification of the development of the food service environment to support the menu, recipe
and service style (3.2).................................................................................................................4
Research report that are related with new product and service (4.1 4.2 4.3)..............................5
Review of performance for improvements regarding the creation and assessment of the new
food (4.4).....................................................................................................................................6
CONCLUSION ...............................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Menu planning can be defined as an action to develop that what restaurants offers to
customer for eat, specifically for breakfast, lunch and dinner. It is the way or method by which
restaurant approach customers for providing delicious food by using different ingredients that
attract more customers to fulfil their basic need. In present scenario the term menu planning is
the way by which they ensure that they provide balanced diet and nutritional food to the
customers (Antman and et, al., 2014). The present report is carried out form the perspective of 14
Spain street which is a successful restaurant in London that offer food services in market. In this
task factors that influence on menu planning are covered in this report. Along with these
different stages are covered that are required for menu product development. At last evaluation
of different process that is concerned with menu planning is included in these report.
TASK A
Factors that influence on menu planning decision process(1.2)
In recent years food industry is growing rapidly which governs that they create boom in
the market. In this task several factors are considered that are not only cost bound but also focus
on target audience so it is easy for them to attract more number of local customers. In these it is
easy for organisation to implement goals through which they convert different perspective in
order to produce the prepare and pack the product. Some of the factors are mention as below:
Creative- It is essential for the organisation that they develop menu which is attractive,
colourful and flavoured through which it is easy for them to attract more number of customers.
For these they use light colours, smooth papers through which it is easy for them formulate their
menu bright and attractive (Bajwah and et. al., 2015).
Types of customer- It is the most essential factor that impacts on the overall menu. The
main intention of hospitality business is to satisfy the need of customers so it is essential for 14
Spain street that they develop menu for all type of customers. Example- people who are involved
in Physical jobs required heavy meal while person who perform clerical work will not prefer
heavy food.
Season availability- Ingredients that are required for the preparing the food are not
available in all seasons. So while preparing the menu it is essential to take decision according to
the running season. Like in winter individuals demand hot food through which it is easy for them
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to consume such as fish and chips, potato and leek soup through which they keep their body
warm.
Capability of kitchen and service staff- In restaurants several types of food are offered
by them to their customers that helps them to increase range of their products. Management of 14
Spain street London check the capability of their staff particular for kitchen to check that they are
capable to prepare the foods. Thus it is important factor because presentation of dish and serving
capability are two main factors for organisation (Din and et. Al, 2012).
Cost of the menu- Price plays a vital role in the decision making for menu as it is the
factor that help to create loyal customers for the restaurant. This factor help 14 Spain street
restaurant to decide the price of their product so it is easy for them to manage control the price of
their product.
Different stages for menu product development product planning (2.1)
Menu is wide concept which changes from one occasion to another occasion so it is very
important for organisation to formulate different menu. Example- the menu which is suitable for
conference is not necessary that it will match the needs of marriage function also. Some points
that are essential for development of product in mention as follow:
Know the occasion- Menu need to developed according to the occasion therefore it is
important to first aware about the occasion that is going to happen. It is the responsibility of
executive chef to kept in mind that there is change in taste of customer as per occasion basis. So
to deal with situation they manage and gather all necessary information like time and date, type
of occasion, number of guest etc. for preparing the food that is prefer by guest.
Plan the recipe- This is the another step that is required for preparing the food menu
product development. All essential information is already gather by the food department that
helps to prepare and manage the food according to the occasion (Dixon and et. al., 2014). So
after knowing all the information and other factors such as demand and need of customer the
process for menu planning start by the restaurant. It includes that what and which type of food is
demand to customer and through which way they serve them well.
Trial- When the food is prepared some of its sample is schedule for trial which
determines that food is crucial part for the organisation. This process start before serving the
food to customers. It is essential for the organisation because silly mistake results to create big
issue that impact on the goodwill of the organisation. In service industry it is essential for the
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organisation to provide quick services to their customers with effective and efficient approach.
Final menu- After going through all the above process it is essential for food department
to serve the final dish to guest or customers. Apart from this chef of 14 Spain street take review
and feedback about their dishes. So in future they modify necessary changes that are actually
required by the organisation (Hendry and et. al., 2012).
An evaluation of influences on product development process (2.2)
Evaluation help the restaurant to check the effectiveness of their development process in
case of new product. For this they identify different perspective that helps to analyse them all
whether they produce positive results for the organisation or not. If through adopting new
process there is increase in the sale of company products then it is beneficial for organisation.
These helps them to match their actual performance with expected performance. Therefore this
process is known as successful and effective.
The another factor to measure the performance is known as cost parameter that help to
monitor and predict all expenses that impact on development process for new product. It is just
vice versa which states that if the overall cost of the organisation is not decrease than this process
is less effective. These program is implemented in organisation at the beginning of the program
and further it is continued in whole process in operations and existing from the project (Irvine
and et. al., 2013).
Process evaluation is also important factor for the organisation it determines that whether
the programs or activities which are implemented in the organisation need to creates the result
and outputs that are certain and stable in the organisation for longer period. Along with these it
also helps an organisation to make formulated the whole process in systematic and sequential
manner. In context of 14 Spain street this process to design their products through which they
manufacture products to target specific segments with identifying the location where different
activities take place. At last the formative evaluation is useful organisation which help restaurant
to ensure that program, activities that are formulated by organisation is appropriate, feasible,
suitable and acceptable by all employees of the organisation.
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Principles of recipe development (1.1)
It is regarded as one of the important component in developing a menu planning for very
companies or hotels in service industry. It involves cookbooks, food magazines and websites in
which it explains recipes for various dishes in order to serve customer in an effective and
efficient way as well as that leads them to acquire high level of satisfaction from customer. In
regard of 14 Spain Street, they should be fully focused over creating best recipes for their dishes
so that they can acquire attention of large number of audience towards their brand image.
According to the present scenario of UK market, there is high level of competition among
various companies which impact negatively over 14 Spain Street business function, thus, in order
to survive for a longer period of time firm must adapt a best strategic decision that helps them to
gain increased level of sales growth (Kadir and et. al., 2014). However, other competitors are
delivering their product in low price that threaten 14 Spain Street function. Hence, they are
planning to provide innovative and unique way of service by offering best tasty food for
enlarging their proficiency ratio. Thus, firm takes an initiative to develop new recipe plan for
rendering high level of customer satisfaction. For generating this plan, it encompasses of various
principles which are as follows:
Creativity: This element is considered as most important aspect which allow company to
gain increased level of productivity and proficiency within an industry. IN regard of 14 Spain
Street, they consider seasonal food which assist them to capture the attention of various culture
customer and it directly influence firm profitability in a better manner. Along with this, their
foremost aim is to provide food in good quality and quantity in order to acquire best positioning
within competitive marketplace (Kuo and et. al., 2012).
Method: Under this, it is concern with the way of preparing food as it involves its
ingredients, equipments as well as preparing specific recipe to make mote tasty and healthy food
products. However, 14 Spain Street restaurant chef acquire all innovative machines or
equipments as well as they should make sure that the area of preparing food must be clean and
neat. With the help of this they can easily improve their overall performance and can add value
to company's brand image.
Cookery style: In this, 14, Spain Street restaurant conduct a survey to know the taste or
preference as well as food habits of customer in which it covers culture, religious view and their
tradition for obtaining maximisation of profit. Along with this, they implies Italian and Mexican

approach as well as new recipes also developed for various occasion like birthday party, New
Year and son on for attaining high level of productivity and profitability in an impressive and
productive manner.
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Therefore, from the above explained plan, 14 Spain Street is enable to obtain
maximisation of profit with an optimum utilisation of resources for enhancing its volume of sales
as well as profit margin (Kuo and et. al., 2012).
Factors which influence service methods 1.3
This term is very much familiar in all hotels and restaurants as the service method is
generally dependent on size of a business. Along with this, the broad pattern for this concept is to
extract information from request, access external resource and then populate the response based
on available data. However, it plays a crucial role in service industry as it deals with serving
various kinds of food and beverages in which its foremost goal is to acquire increased level of
customer satisfaction that add value to brand image. Apart from this, this is also relate with
working culture which inspire employees to put their full contribution for an accomplishment of
organisational goal in an trenchant way within prescribed time limit (Lee and et. al., 2012).
Hence, an impressive service method is an important aspect for 14 Spain Street restaurant for
providing high level of satisfaction among customer. Some of the factors of 14 Spain Street
restaurant's new service method are explained below:
Buffet or self service: It is very popular system of food service in any party or restaurant
in which varieties of ready food dishes are displayed according to the sequence on the table
either hot or cold and guest serve those food by themselves. Some of its advantage and
disadvantage are :
Pros Cons
Under this type of service, it require less
number of labour and table ware which
help attendants to serve guests in very
short period of time.
It leads restaurants to produce high wastage of
product which directly reflect in increasing
food costs.
Counter service: In this, 14 Spain Street restaurant's assistants serve food to customer
from a counter or bar rather then providing table service. It involves snack bars, canteens, cafes,
fast food outlets which consumer feel more convenient and satisfactory in a better manner.
Hence, it also contain several some positive and negative impact that is mentioned below:
Strength Weakness
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 One of its main merit is that it provide
the facility to customer that they can
decide the food menu before
 It is very much time consuming process
compare to other services that directly
impact over firm's productivity.
Table service: IT is most common method in most of the restaurant in which food is
ordered by customer at the table and served to them on table by waiter and payment is done at
the end if meal (Nikolaus and Nickols-Richardson, 2017). However, there are few pros and
cons are as follows:
Advantage Disadvantage
 It help them to serve food in a very
systematic way as well as there will be
less probability of arising wastage of
food unnecessary.
 Although it is a effective but still it's a
contains huge time to serve meal to
customer which lead them to generate
dissatisfaction and it reflect over
company's proficiency ratio.
Justification of the design of a menu taking into account the recipe development ( 3.1)
14 Spain Street is known as the reputed restaurant of UK. For these they continue make
changes in the organisation due to which more number of customers are attracted towards their
restaurant. As they are operating their business in the food & beverage market which states that
menu development is the regular process for them. The chef of the restaurant are responsible and
authorise to understand that how their menu reflect the recipe and compilation for their food.
Therefore they analysis all the factors and aspects that relates with their menu in order to develop
their goals that are transparent and understand by all employees of the organisation (Ozdemir
and Caliskan, 2015).
The later menu design of these restaurant was needed to be developed to match some of
their products with the Food standard act, 2000. This is known as ongoing demand of the
customers. When it is analysed that more than 20% of the menu is out of the FSA act then 14
Spain Street develop or design new plan through which it is easy for them to make goods to
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make their menu attractable and creative. While on the other side the regular and constant
benefits by menu planning is to offer different recipes to their customer.
While considering 14 Spain Street it is a large food chain that operates various restaurant
inside the UK. They operate restaurant which has sitting arrangement and the take away outlets
which are operating their business among all cities of UK. For these provide local as well as
inter-national food to attract local as well as foreign customers for their restaurant. In the early
agenda the they adopt more than 10 menu that involves more than 50 dishes for their customers
(Padgett and et. al., 2016). These helps them to develop central foods for the organisation that
contain lesser salt compare to other items for these they regularly monitor their plans by
managing proper menu that is developed by reviewing proper menu and inspection. Along with
this it helps them to control their goals the dealers of the organisation also. To tareget large
number of customers an organisation develops effective menus like combination of burger and
cold-drink, quick combo and prepared meal that help to serve them food quickly. Along with
these they also develops attractive ambience like air-conditioner, green environment, proper
space etc. that attract youngster and professional both because ambience, meal and fast food
work as strength for the organisation. At last the restaurant is design for all groups which
includes family, friends and meals through which they attract different customers.
Justification of the development of the food service environment to support the menu, recipe and
service style (3.2)
Restaurant or food & beverage sector is impacted by different factors like season, climate
etc. and all of those by which their business is surrounded. In recent years trend of environment
safety is increasing day by day. So in context of 14 Spain street it is essential for them to follow
all laws that are necessary for the environment safety. In context of these they perform different
CSR activities. Example- Branded crockery, tableware, quick services helps an organisation to
enhance the number of their customers (Robinson and et. al., 2013). An inclusive menu that hold
all dishes such as sweets, coffee, burgers etc. in order to satisfy the needs of customers. Along
with these they prepare each order that is fresh through which number of loyal customer is
increased. Like the carry away opening helps them to satisfy need of customers quickly.
Location- The location of restaurant is the major factor that help to attract more number
of customers. Like an restaurant which is situated in a mall or public place generates more
revenue for the organisation. It provides them advantage that helps to increase the share of
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market and attract more and more customers. The restaurant which is named 14 Spain Street is
near Widnes, Liverpool and Chester which determines that location of restaurant is cruical part
for the organisation.
Premises details- It is also mentioned above that company outlet is already situated at
right place. Moreover it is connected with effective transport system that helps them to attract
more number of customers. The eatery gains from different perspective are included in these
report that eating relate with open cooking system that attract different customers to purchase
their product. Further they cannot disclose their recipe to gain competitive edge in the market or
industry because people will reach at their place quickly.
Trading hours- Working hours of 14 Spain street provides different opportunities to
employees. This work as technique or method for them to retain the employees for longer time
period. Example- they successfully implemented different shifts which is differ from all days. So
there is regular number of employees come continue to perform their job through which it is easy
to accomplish their goals and manufacture products with minimum cost and time.
Research report that are related with new product and service (4.1 4.2 4.3)
This task covers the research report which includes different factors that are necessary for
organisation in order to expand the market size. In present market condition food industry is
growing rapidly which determines that their industry contain wide scope for different
organisation. By evaluating all scenarios it is predicted that food business holds essential
information from the internal as well as external environment. This helps them to modify their
strategy according to the market needs and trends due to which there is increase in the strength of
the business (Turner and et. al., 2016).
Development of product- It is the premature phase of new product that contain different
stages as it is not necessary that concept of new food is not similar for longer period. It changes
when a business started to expand its activities. In these the main aim of the organisation is to
focus that their first and last stage is need to be inter-related it governs that it is essential for
organisation to ensure that their whole process will be completed effectively. Uncertainty is the
important feature for the food development product because it helps to create positive perception
in the minds of customer so that they emerge their activites to match their efforts with the
process of new dish. In context of 14 Spain Street there adopt new technique that increase the
value of their product along with these it helps to bring more innovation in their products.
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Further if there is low information is present within the restaurant staff than it is difficult to
sustain and enter in the new market. In these they faces complex situation which is totally seprate
from the strategy that is followed by them and that is actually needed for market. It results that
employee nor clients are satisfy with customers because new product increases the cost of design
and food. So the clients and FSA-2000 will not like and approve their products.
Food product improvement- This is the second stage of the organisation in which there
are allotment of different products that are required for entering in the market. It works as the
approach which contain probability and steps that help due to which organisation founded
different steps to determine response of new product. Apart from these it helps them to identify
customer characteristics that are required to develop new products, motivating customer to try
new product. This bring changes in taste of customers as it helps to evaluate different outlets that
which of them is high sale of their foods. Thus 14 Spain street improve productivity of their
products inside and outside the organisation.
Review of performance for improvements regarding the creation and assessment of the new food
(4.4)
To sustain the business for longer time period the market oriented approach help to
generate new concept for their food that belongs to different market section. It governs that new
method of producing goods are the important part for the organisation because they plays vital
role in market or industry (Wang and et. al., 2013). Further well designed foods that present
with unique approach or creativity helps the organisation to maintain their food quality. Like the
14 Spain Street restaurant helps the organisation to recreate their goods that contain different
characteristics in order to increase the quality of their products.
The superior conception that is generated with the study is included in these report. Like
the conjoined study helps to increase the number of outlets and to recognize through which
increase the motivation level of their buyer by making creative advertisement through which it is
easy for them to sale their best possible products that increases satisfaction level of customers.
In such competitive market where industries are giving tough competition to each other it
is very difficult to enter new product in the market. In these it is used to developed fresh
technique that is specifically focused on new product in market. This is a continue process
through which they endorse method and technique for new food operations that help to increase
competent knowledge in respect to new food operations and service procedure. While for the
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long term sustainability, effective research or system are utilised by organisation to accomplish
new product development (Wyness, Butriss and Stanner, 2012). In context of food service
industry, operations are generally completed by developing effective perspective like implement
new strategy that increase productivity for organisation. This helps to expand market by
providing new food products through implementing new products in market
CONCLUSION
It has been stated from the above discussed report that menu planning is an integral
component for very restaurants and hotels which lead them to obtain high level of satisfaction
from customer. Along with this, a productive menu design enable restaurants to attract larger
number of customer that directly reflect over enrichment of company in an innovative and
productive way. Moreover, development of recipe helps firm to prepare attractive menu for food
that allow them to attain increased level of productivity and proficiency in order to survive
within competitive marketplace for a longer period of time. Along with those factors are
included in the market that influences on decision making process such as type of customer,
climate, seasonal food etc. that help to develop effective planning decisions. Along with these
new product development process is included that help measure their new strategy that is
effective of organisation or not.
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REFERENCES
Books and Journals
Ahn, Y.J. and Lee, Y.E., 2012. Current and future operation of menu management in the school
foodservices of Chungbuk (1)-Menu planning. Journal of the Korean Society of Food
Science and Nutrition, 41(8), pp.1118-1133.
Antman and et, al., 2014. Stakeholder discussion to reduce population-wide sodium intake and
decrease sodium in the food supply: a conference report from the American Heart
Association Sodium Conference 2013 Planning Group. Circulation, 129(25), pp.e660-
e679.
Bajwah and et. al., 2015. Palliative care for patients with advanced fibrotic lung disease: a
randomised controlled phase II and feasibility trial of a community case conference
intervention. Thorax, 70(9), pp.830-839.
Din and et. al, 2012. Restaurant operator's receptiveness towards providing nutritional
information on menu. Procedia-Social and Behavioral Sciences, 50, pp.699-709.
Dixon and et. al., 2014. Application of a menu-planning template as a tool for promoting healthy
preadolescent diets. Topics in Clinical Nutrition, 29(1), pp.47-56.
Hendry and et. al., 2012. Coronary perforation in the drug-eluting stent era: incidence, risk
factors, management and outcome: the UK experience. EuroIntervention: journal of
EuroPCR in collaboration with the Working Group on Interventional Cardiology of the
European Society of Cardiology, 8(1), pp.79-86.
Irvine and et. al., 2013. Understanding urban green space as a health resource: A qualitative
comparison of visit motivation and derived effects among park users in Sheffield,
UK. International journal of environmental research and public health, 10(1), pp.417-
442.
Kadir and et. al., 2014. Integrating photovoltaic systems in power system: power quality impacts
and optimal planning challenges. International Journal of Photoenergy, 2014.
Kuo and et. al., 2012, November. Intelligent menu planning: Recommending set of recipes by
ingredients. In Proceedings of the ACM multimedia 2012 workshop on Multimedia for
cooking and eating activities (pp. 1-6). ACM.
Kuo and et. al., 2012, November. Intelligent menu planning: Recommending set of recipes by
ingredients. In Proceedings of the ACM multimedia 2012 workshop on Multimedia for
cooking and eating activities (pp. 1-6). ACM.
Lee and et. al., 2012, June. Real-time narrative-centered tutorial planning for story-based
learning. In International Conference on Intelligent Tutoring Systems (pp. 476-481).
Springer, Berlin, Heidelberg.
Nikolaus, C.J. and Nickols-Richardson, S.M., 2017. Family Menu-planning Workshop: A Pilot
Study on the Feasibility of Adult-and Peer-led Instruction. American journal of health
behavior, 41(3), pp.276-286.
Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature. Journal of
Foodservice Business Research, 18(3), pp.189-206.
Padgett and et. al., 2016 Disney Enterprises Inc,. Dynamic interactive menu board. U.S. Patent
9,342,216.
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Robinson and et. al., 2013. A qualitative study: professionals’ experiences of advance care
planning in dementia and palliative care,‘a good idea in theory but…’. Palliative
medicine, 27(5), pp.401-408.
Turner and et. al., 2016. A review of key planning and scheduling in the rail industry in Europe
and UK. Proceedings of the Institution of Mechanical Engineers, Part F: Journal of Rail
and Rapid Transit, 230(3), pp.984-998.
Wang and et. al., 2013. Developing green management standards for restaurants: An application
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Wyness, L.A., Butriss, J.L. and Stanner, S.A., 2012. Reducing the population's sodium intake:
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Online
Menu planning for restaurant, 2016 .[Online]. Available Through;
<https://skintdad.co.uk/uk-meal-planning-apps/>
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