Principles and Factors of Recipe Development : Assignment Solution

Menu Planning

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Principles and factors of recipe development...................................................................1
1.2 Factors that influence menu-planning decisions..............................................................2
1.3 Factors that influence service methods.............................................................................3
2.1 Stages of menu product development planning................................................................4
2.2 Influences of different factors on the development process.............................................4
TASK 2............................................................................................................................................5
Covered in PPT.......................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................5

INTRODUCTION
Menu planning is the process of selection of food for a particular purpose. It can de
deciding and picking menu for wedding or birthday party. It is selection of menu for any specific
event (Baruth and Wilcox, 2013). This process is affected by style of service, customers and
ambience of restaurants. The given assignment is based on Prezzo that is British owned
restaurant which was founded in 2000 at London, United Kingdom. It is the largest Italian food
chain which has more than 180 branches across country. In this report will be discussing about
principles, factors which influence recipe development and menu planning decisions and menu
product development planning processes.
TASK 1
1.1 Principles and factors of recipe development
Every restaurant need to consider some principles and factors while designing recipe for
its customers. These are the guideline which need to be followed to serve better food to people.
The principles and factors of recipe development followed by Prezzo are as follows:
Principles
Make healthier recipe- Prezzo restaurant should prepare healthy and balanced mixture of
ingredients in order to fulfils need and demand of customers. It is most important principles
which should be followed by every food chain company.
Light cooking- Customer prefer light cooking food instead of heavily fried for their
health. Thus, Prerzzo should keep this in mind while serving individual.
Target audience- The restaurant should prepare recipe keeping in mind, need and
demand of their target audience. As per target segmentation, Prezzo should develop recipe to
attract customers. For example, child prefer sweet food whereas adult like spicy food category.
Factors
Nutrition requirements- Prezzo should consider all nutrient requirements in their recipe
such as proteins, vitamins, fats, minerals and salts. Every individual prefer health and hygiene
foods (Boo and Bae, 2016).
Cost- While doing recipe development restaurant should consider cost to be incurred. If
cost is high for menu, then many customer won't go for it. They should prefer high quality goods
with reasonable price.
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Under this, business will make changes in their menu because of the season change and
change in their preferences or tastes. There are some advantages and disadvantages of changes
mention below:
Advantages:
 Change in menu is helpful in provide attractive and tasty dishes to consumers and attract
them towards business. It will be helpful in enhance sales and provide competitive benefits to business.
Disadvantages:
 More time and cost will be required to make changes in existing menu.
 There will be need to restaurant to adopt the new techniques or technology for increase
skills and knowledge of staff members.
From change in existing menu, restaurant will provide foods items or services to its
consumers on the basis of their needs. It will be helpful in attract more consumers and enhance
its sells. Through this, restaurant can get competitive benefits at market place.
1.2 Factors that influence menu-planning decisions
Before taking any decision, factors should be considered and accordingly planning should
be made. The factors which influence menu planning decisions are as follows:
Type of customers- There are various types of factors under customer type such as
generation, gender, livelihood influence menu decisions (Christensen, 2014). According to their
need and demand, planning should be done for menu. Prezzo serve all category of customers.
The importance of this factor is that it helps in prepare the dishes on the basis of type of
consumers because needs to each customer is different from each other.
Accessibility of tools and ingredients- Different types of tools are required in kitchen
while preparing food. Menu has to be compiled to tools in kitchen for preparing dish. For
example, in order to make grilled sandwich griller is required, for pasta salads sauces is main
ingredient. Accessibility of proper ingredients and tools are helpful in making any dishes in
proper way with better taste.
Location of establishment- The menu is decided on basis of location of functional areas.
For example, in case of business area, services should be priced moderate and quickly operated.
Similarly, for road side, hotels and highways based menu need to be decided. The importance of
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this factor is that, it helps in setting price as per the income level of each segment people.
Through this, sale of restaurant will be maintain in each geographical area.
Seasonal availability- There are many vegetables and fruits which are seasonally
available though many of them do storage for such items. The menu should be planned according
to seasonal availability. For example, people prefer to drink tomato soup during winter only so it
should be made available to them. The importance of this factor is that it will help in provide the
dishes to consumers on the basis of season like winter and summer. People like the dishes on the
season and restaurant should plan menu accordingly.
1.3 Factors that influence service methods
British food sector is biggest group across globe and serves different parts of people of
world. There are various ways given below in which Prezzo restaurant serve food:
Buffet services: In this service, guests get plates from stack and then goes to the buffet counter
where the food is kept. The guests serve food themselves or request to serve behind buffet table.
It displays food in chafing dish on tables or counters.
Advantages
 It is economical in cost.
 This service is beneficial for large number of guests or gathering.
Disadvantages
 This service is non personalised.
 Mostly people waste the food.
Cafeteria services: This service is exist in hotels, industrial canteens and the cafeterias. It is
permanent restaurant part where the food, snacks and light means are sell.
Advantages
 It is quick service.
 Narrow tables with the high tables are placed to save the space.
Disadvantages
 Space and menu is limited.
 Tables are not covered.
French service: It is practice of serving different dishes of meal at same time. In this, dishes are
brought in sequential manner and also served individually.
Advantages
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 Decor and ambiance of restaurant are high luxury.
 Through this service, guest feel that they are receiving royal treatment.
Disadvantages
 It is expensive kind of service because it includes professional waiters to serve.
 High skills staff are required in this service.
2.1 Stages of menu product development planning
The stages of menu product development planning are as follows:
Know the occasion- The menu need to be developed according to occasion and it is very
important to know about occasion at beginning. As being an executive chef of Prezzo, it should
be significant to kept in mind about changing need and taste of customers according to occasion.
Plan the recipe- After knowing about occasion and demand of gathering, recipe plan
begins. This is process which includes about serving to customers and way to serve. According
to market analysis also, plan for developing recipe starts for customers.
Trial- In this stage, before serving food to customers it should be trial. In case of any
mistake, it need to be corrected otherwise can create big problems.
Final Menu- After completion of all above steps final dish need to be served to final
consumers. It should be of best quality to serve to their customers.
The influence of factors which affect menu and product development such as:
Competitors Analysis- Prezzo need to study about their competitors and accordingly
provide quality and dish to customers to survive in market.
Feasibility Studies- It is important to study about changes need, demand, taste and
preference of consumers. If company does not adopt current trends, then it cannot survive in
competitive world.
2.2 Influences of different factors on the development process
It is very significant to review development process in order to know about effectiveness
of product (Geaney and et. al., 2013). It is measured by analysing influence on development
process over business. For example, due to development process, sales volume increases then it
is said to be effective and successful. Similarly, if sales reduces then it is less cost effective.
The influence of different factors on development process are as follows:
Social Factors- This factor influence development process of menu planning. In this,
needs and demands of each person is different from each other so there is a need to make
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changes in menu accordingly. . Thus, as per their preference menu is developed (Hashimoto and
et. al., 2016).
Economic Factors- If income of people changes, their taste and preferences also
changes. It is responsibility of restaurant to meet their high level demand effectively. Thus, in
this development process changes with such factors.
Customers are greatly influenced by media channel and their taste and preference
changes. For example, if there is advertisement of any new opening of good hotel or restaurant
then people prefer to visit it at least one time to get better experience. Thus, this leads to change
in development process in case of large number of crowds visiting place. Also, Prezzo need to
hire skilled and trained staff for menu preparation for customers.
TASK 2
Covered in PPT
CONCLUSION
From above assignment it can be concluded that menu planning is very important for
growth and survival of business. Prezzo should considers various principle such as target
audience, light cooking and factors like cost, quality for better recipe development. Menu
planning decision helps in knowing about types of customers, seasonal availability for achieving
their goal and objectives. It is necessary to know about stages of menu product development
planning so that better plan can be made and work accordingly.
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REFERENCES
Books and Journals
Baruth, M. and Wilcox, S., 2013. Multiple behavior change among church members taking part
in the faith, activity, and nutrition program. Journal of nutrition education and behavior.
45(5). pp.428-434.
Boo, G. and Bae, H. J., 2016. Survey on menu preferences of adults for Korean food made from
Korean traditional sauces. Journal of the Korean Society of Food Science and Nutrition.
45(1). pp.126-136.
Christensen, N., 2014. Labor in school meal programs: Measurement of direct costs and their
influence on menu planning.
Din, N., and et. al., 2012. Restaurant operator's receptiveness towards providing nutritional
information on menu. Procedia-Social and Behavioral Sciences. 50. pp.699-709.
Eldredge, L. K. B., and et. al., 2016. Planning health promotion programs: an intervention
mapping approach. John Wiley & Sons.
Geaney, F., and et. al., 2013. The effectiveness of workplace dietary modification interventions:
a systematic review. Preventive medicine. 57(5). pp.438-447.
Hashimoto, A., and et. al., 2016, July. Design in Everyday Cooking: Challenges for Assisting
with Menu Planning and Food Preparation. In International Conference on Cross-
Cultural Design (pp. 182-192). Springer, Cham.
Kinsella, D., Russett, B. and Starr, H., 2012. World politics: The menu for choice. Cengage
Learning.
Linassi, R., Alberton, A. and Marinho, S. V., 2016. Menu engineering and activity-based
costing: an improved method of menu planning. International Journal of Contemporary
Hospitality Management. 28(7). pp.1417-1440.
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.
Ottrey, E. and Porter, J., 2016. Hospital menu interventions: a systematic review of research.
International journal of health care quality assurance. 29(1). pp.62-74.
Smith, S. L. and Cunningham-Sabo, L., 2014. Food choice, plate waste and nutrient intake of
elementary-and middle-school students participating in the US National School Lunch
Program. Public health nutrition. 17(6). pp.1255-1263.
Soria-Contreras, D. C., and et. al., 2014. Feasibility and efficacy of menu planning combined
with individual counselling to improve health outcomes and dietary adherence in people
with type 2 diabetes: a pilot study. Canadian journal of diabetes. 38(5). pp.320-325.
Soria, D. C., 2013. Menu planning and individual counseling as strategies to improve diet
quality in people with type 2 diabetes: results from a pilot study. University of Alberta.
Online
Recipe Development. 2019. [Online]. Available through:
<https://lorelledelmatto.com/services/recipe-development/>.
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