Analysis of Menu Planning and Development for Restaurant Business

This report examines the principles of menu planning, including a la carte, fixed menus, and considerations for various dining experiences. It explores the factors influencing menu choices, such as location, competition, equipment, and customer needs. The report outlines the stages of menu development, including market and customer trend analysis, focus groups, and brainstorming. It also considers the impact of technology and business analysis, such as sales volume and profitability, on menu design. The report concludes with recommendations, emphasizing the importance of leveraging strengths like location and skilled employees and incorporating new technologies to improve food production and service methods. The report references relevant academic sources to support its findings and provides a comprehensive overview of menu planning and development in the restaurant industry.

Menu Planning

Main principles of recipe development
 A' la carte
 Fixed
 Table d' Hote
 Party menu
 Children menu
 Menu degustation

Factors influencing Menu planning
decisions
The components that influence menu arranging choices are -
 Location or Area
 Competition
 Equipment's in the kitchen
 Supplies
 Food Allergy

Various factors affecting service
methods
 Size of operations
 Quality of the operations
 Objective of operations
 Number of customers
 Operational budget
 Resource availability

Menu product development planning
stages
 Market Trend – The market competitive and trend examination assessment is the
underlying activity to audit current market position of the organization and things
offered by them.
 Customer trend – This comprises effective examination of trend and demand,
investigation of the possibilities customers in the public(Ozdemir and et.al, 2014).
 Focus group – with a specific end goal to play securely and make due in an
aggressive market food organizations test the outcomes from a little example
aggregate and in addition think about their assessment for promote execution and
advancement.

Contd…
 Workers – to impact customer inclinations inside the market recreation encounters and
quality administrations assumes an essential part along these lines representatives of
the organization are effectively enlisted and prepared for the same.
 Brainstorming of the new menu – The food organization, for example, Strada has a
chance to pick the best inside the market drift. Review and poll technique help the
element with the accessibility of different options(
 Services – The menu choice focus on service optimisation in the area of tasks, in this
way the menu changes with respect to the services offered by the food organization.

Factors influencing the improvement
procedure
 Business investigation
 Sales volume
 Profitability
 Break even point
 Implementing Technology

Design

Research on customer necessities
 Need to talk about factual reviewing
 Customer needs and demands
 Value for money

Recommendations
 The organisation acquires various strengths such as location, reputation,
value chain and skilled employees, enhancing these strengths in order
increase its productivity and profitability.
 Restaurant can us various new technologies in producing and service
methods for the development of food as well as profitability of the
business.

References
 Dixon, E., Condrasky, M.D., Corr, A., Kemper, K. and Sharp, J., 2014.
Application of a menu-planning template as a tool for promoting healthy
preadolescent diets. Topics in Clinical Nutrition, 29(1), pp.47-56.
 Payne-Palacio, J., 2016. Foodservice Management: principles and practices.
Pearson Education.
 Hashimoto, A., Harashima, J., Yamakata, Y. and Mori, S., 2016, July. Design in
Everyday Cooking: Challenges for Assisting with Menu Planning and Food
Preparation. InInternational Conference on Cross-Cultural Design (pp. 182-
192). Springer, Cham.