Factors Influencing Product Development in Restaurants

The report provides a detailed analysis of the product development process in restaurants, highlighting various stages and factors involved. It emphasizes the importance of considering customer perceptions, nutritional information, and menu labeling regulations. The report also explores different menu planning approaches, including digital displays, online menus, and menu boards. Furthermore, it discusses the concept of multi-cuisine food products and their potential to satisfy diverse client requirements.

Menu Planning

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development...................................................................1
1.2 Factors that influence menu-planning decisions..............................................................3
1.3 Factors that influence service methods.............................................................................4
2.1 Stages of menu products development planning..............................................................4
2.2 Influences of different Factors on the development process............................................5
TASK B...........................................................................................................................................5
Covered in PPT.......................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................7

INTRODUCTION
Menu planning is the most essential tasks for restaurants to satisfy the requirements of
their customers. The menu is the first and last impression of organisation on its consumers. It is
the most important communication between restaurants and the customers. Purpose menu
planning is to involve unique dishes and setting appropriate prices to meet the requirements of
customers (Chávez-Bosquez, Marchi and Parra, 2014). Present report is based on analysis of
Italian themed restaurant named Donatella which is situated in Brighton, UK. Various factors
influencing menu planning decisions and menu planning processes are discussed. Different
aspects related to menu planning and factors influencing methods of service in restaurant is
discussed in this report. At last, a new food concept of introducing multi cuisine restaurant is
developed for Donatella.
TASK A
1.1 Principles and factors of recipe development.
For Food service restaurant it is considered as essential to have an understanding about
the principles of professional menu planning, meal management and development of new menu
products and services. Recipe is analysed as standardized and well tested procedure for preparing
foods that involves various ingredients of food item and their proportion, order of mixing,
temperature time for cooking etc. to develop uniform and tasty products. In this context, different
principles and factors of recipe development in relation with Donatello Italian-themed restaurant
is mentioned below: Reproducible: This principle related to the fact that recipes of organisation must be
written in form so that it will be appropriate for another chefs to repeat it for getting
uniform results (Iizuka and et.al, 2012). Recipe formulated by chefs in Donatello must
be reproducible as it helps in making brand image among customers in market. Easily prepared: New and existing recipe of unique dishes offered by restaurant must
contain limited steps. Further, ingredients used for development of dishes are required to
be listed upon the unit of similar expression which tends to raise the accuracy of food
development. Along with this, various equipments, environment and temperature along
with all steps in preparation of food must be involved in recipe.
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 Concise: This principle of recipe development implies the recipe of dishes which are
developed must be precise in nature should have an appropriate detail in order to provide
appropriate information. Interesting: It is essential that the recipe of Donatello restaurant should carry out an
attractive appeal which adds values to the dishes (Shepperd and et.al, 2013). Pleasing to the senses: It is the most important principle of recipe development which
implies that the recipe of Donatello should have satisfying and exciting fragrance along
with delicious feel and texture.
 Economical: It implies that products which are going to be develop must be economical
and attractive so that great number of customers can be attracted and products will be
liked by people.
Illustration 1: Principles of recipe development
(Source: Din, Zahari and Shariff, 2012)
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1.2 Factors that influence menu-planning decisions.
Menu planning decisions are always influenced by various kinds of factors such as
availability of appropriate food and ingredients, food habits of consumers, availability of money
and time. In accordance with this, Menu of dishes in Donatello is always based upon the what
can be bought in the market, therefore it is essential for managers to identify that what kinds of
products are preferred by customers in market (Wu and Sturm, 2013). However, there is major
influence of food habits of customers on menu planning decisions. Some important factors that
affects the menu planning decisions for Donatello are mentioned below: Restaurant Location: Decision related with menu planning of Donatello are always
based upon the place at which the restaurant is located in UK. For example; If restaurant
of Donatello is situated in Shopping Malls and other prominent tourist destinations, then
they will provide premium quality products or dishes in their menu for attracting
premium customers. Type of restaurant: Another factors which stated that decisions of menu planning is also
influenced by nature of restaurant. In this, Donatello is an Italian-themed restaurant and
its most of recipe and dishes in menu are based upon Italian cuisine. Types of customers: Menu planning decisions of organisation also gets affected with the
type and preference of target customers of organisation (VanEpps and et.al, 2016).
Managers of Donatello should have information about their customer such as income,
age , culture, perception and buying power so that it will be considered while making
menu planning decisions. Staff competencies: While making plans for design new food concept and adding dishes
in existing menu, it is essential for Donatello to analyse capabilities of their staff. This
will enable the management to improve quality and brand image of organisation in
market (Din, Zahari and Shariff, 2012).
 Seasonal availability: In Donatello, decision of menu planning also relates with the
demand of customers in different seasons. Menu are designed by organisation after
analysing season prevailing at that time so that it will be preferred by customers.
1.3 Factors that influence service methods
Service methods which are used for providing services to customers in the food service
restaurants are also affected by variety of factors. Moreover, the number of service staff available
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in Donatello and number of customers to be served will also have great impact on the method
of service (Liu and et.al, 2012). In this context, there are various essential factors that affects
service methods implemented in Donatello are mentioned above: Kinds of restaurant: Study states that different kinds of service methods are adopted by
restaurants which are based upon different themes such as Italian, Chinese, Mexican, thy-
food and Multi Cuisine (Silver, 2012). It is important factors that differentiate restaurants
from each other and provide them competitive advantage in market to attract customers.
In this, Donatello is an Italian Cuisine restaurant which provide luxurious dining service
to its customers. Products are served by employees on table to target family customers. Style of Menu: Different style of menu are adopted by restaurants and their method of
service is also based upon that style. There are various styles of menu such as: A la
Carte, Cycle menu, buffets etc.
 Competencies of employees: Service methods in establishments are also based upon the
capabilities of staff because they have to provide services to customers. In Donatello,
employee in service department should be properly trained and experienced in providing
appropriate services and communicating with customers.
2.1 Stages of menu products development planning
Menu products development planning is considered as an appropriate process that
involves various steps that needs to be followed by organization appropriately. In Donatello,
directors also provide great focus on these stages in order to achieve organisational objectives.
These important stage are mentioned above:
Knowing customers: It is the first and appropriate stage which is involved in appropriate
planning of menu for Italian-themed restaurant (Krieger and et.al, 2013). However, it is analysed
as imperative to combine the information of sales, preference of consumers and their age along
with the buying power. First of all idea for development of new product by analysing customers
and management.
Diagnosis: A rough archetype is also created and emphasizing upon this a prototype is also
created as commercialised sample of benchmark. Customer preference and market analysis is
done to take decisions for involved products and dishes in existing menu.
Analysing personnel operations: Donatello should also need to have an appropriate
understanding about theme of their own restaurant and appropriate cuisine in which they have
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specialisation. Proper quality standard must be maintained and managers of organisation should
develop an appropriate budget for getting information about the cost of products and services.
Content: In this, content needs to be written in Hotel menu will be decided by managers in this
stage.
Design: An appropriate design must be selected by managers of Donatello to attract customers
and providing information related products clearly and appropriately.
2.2 Influences of different Factors on the development process.
In present scenario, different range of influences of various micro and macro factors on
the process of development in Donatello. In addition, Material and resources cost including
employees will have a great influence on creating new products, as increase in cost will
influence organisation to reduce their expenses on various other activities needed in process of
development. Moreover, it is important to analyse continuously changing political, technological,
natural and environmental factors while development of product (Din, Zahari and Shariff, 2012).
However, demands of consumers are changing continuously and emphasizing upon various
factors such as culture and traditions, therefore they also have influence on development
procedure. In accordance with this, it is also important for organisation to posses an sufficient
staff , resources, time and other equipments to create products appropriately. Hence, it can be
said that these factors have influence on development process.
TASK B
Covered in PPT
CONCLUSION
In this report, it is can be concluded that deciding a recipe., service method and menu
planning is merely affected by variety of internal as well as external factors. In this process of
product development, there are various stages needs to be followed by Donatello. Various
designs are menu are also analysed which can also be used by organisation such as Paper based
menu, digital displays, online menu and menu boards etc. Further, different Multi Cuisine food
concept of products was developed to offer different varieties of products in one establishment
because it is helped in effectively satisfaction different requirements of clients in restaurant.
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REFERENCES
Books and Journals
Din, N., Zahari, M.S.M. and Shariff, S.M., 2012. Customer perception on nutritional
information in restaurant menu. Procedia-Social and Behavioral Sciences, 42, pp.413-
421.
Wu, H.W. and Sturm, R., 2013. What's on the menu? A review of the energy and nutritional
content of US chain restaurant menus. Public Health Nutrition, 16(1), pp.87-96.
Chávez-Bosquez, O., Marchi, J. and Parra, P.P., 2014. Nutritional Menu Planning: A Hybrid
Approach and Preliminary Tests. Research in Computing Science, 82, pp.93-104.
Din, N., Zahari, M.S.M. and Shariff, S.M., 2012. Customer perception on nutritional information
in restaurant menu. Procedia-Social and Behavioral Sciences, 42, pp.413-421.
Iizuka, K. and et.al, 2012, November. Food menu selection support system: considering
constraint conditions for safe dietary life. In Proceedings of the ACM multimedia 2012
workshop on Multimedia for cooking and eating activities (pp. 53-58). ACM.
Krieger, J.W. and et.al, 2013. Menu labeling regulations and calories purchased at chain
restaurants. American journal of preventive medicine, 44(6), pp.595-604.
Liu and et.al, 2012. A test of different menu labeling presentations. Appetite, 59(3), pp.770-777.
Shepperd, S. and et.al, 2013. Discharge planning from hospital to home.
Silver, A., 2012. System and method for managing restaurant customer data elements. U.S.
Patent 8,224,700.
VanEpps and et.al, 2016. Restaurant menu labeling policy: Review of evidence and
controversies. Current obesity reports, 5(1), pp.72-80.
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