Menu Planning and Food Services

The assignment discusses the significance of menu planning for restaurants, involving the presentation of food recipes and services. It highlights the importance of this task in attracting a larger number of customers towards the products and services offered by a restaurant.

MMPD

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 Discuss factors that influence service methods................................................................2
2.1 Stages of menu product development planning................................................................3
2.2 Evaluate the influence of different factors on the development process..........................4
TASK B...........................................................................................................................................4
Covered in PPT.......................................................................................................................4
CONCLUSION ...............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
With the change in course of time, food and hospitality has been increased in large
number (Brustbauer, 2016). In recent times, there are a large number of industries who are
dealing in this sector. The first priority of any food organisation must be to produce a menu
which they can provide to customers in order to gain revenues. Pollen Street Social is a
restaurant in London which is serving the best quality food since 2017. In this report, the
researcher includes all things that are required so as to introduce the best menu which will
enhance their brand image in front of the customer.
TASK 1
1.1 Principles and factors of recipe development
Recipe development for a restaurant is very important so as to serve them to its
customers. This includes certain elements which are essential for preparing food like ingredients,
temperature, cooking time etc. For preparing a perfect food, there are various principles which
should be concerned and project planning is one of them (Verzuh, 2015). Other than this, some
principles which are also important for recipe development are given as follows:
Availability of raw materials, time and money: It is one of the important element which
company should consider because without raw material, they cannot produce any food items.
Food habits of customers: Before introducing any food recipe, it is necessary that
company should know the food habit of customers so that they can do the same accordingly.
Taste and preferences of consumers: It is also one of the necessary factor that helps a
restaurant to develop menu planning. Thus, it is required to know the culture and behaviour of
consumers.
Advantages of change: Modification in recipe is always a good step as this makes the
dishes more innovative and creative in nature. Apart from this, the changed dish will be
attracting more and more customers towards their company.
Disadvantages of change: The biggest disadvantage of this is that the prepared dish may
not be liked by the customers. So, it is essential that Pollen Street Social must develop their food
items according to the taste and preferences of consumers (Tukker, 2015).
Therefore, Pollen Street Social must consider all these factors in order to increase their
brand image, sales and productivity as well.
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1.2 Factors that influence menu – planning decisions
The prime duty of restaurant should not be only to earn profit but also to give better
services to customers and targeted audience. Other than this, the factor which affect menu
planning includes preferences of customer whether vegetarian or non – vegetarian, if they are
allergic or not and many more. Some of the factors are given below:
Balance: A proper balance of ingredients is essential in order to make the dish more
effective and tasty. Thus, it is important to take an adequate proportion of components in making
any food items. For example: Ratatouille served with minced chicken along with mushroom
sauce. To make this dish perfect, it is important to use all the ingredients properly so that the
food doesn't lose its basic taste (Chen, Zhang and Delaurentis, 2014).
Variety: Changes in dishes provide a large number of variety apart from this the texture
also makes the food more appetising and beautiful. Mixing a lot of food items like soft, crunchy,
crispy and creamy flavour give a great texture to the substance.
Competition in the market: It is another factor that influences the restaurant in making
any menu because before introducing any product, it is necessary to know the social and
environment aspects. Kitchen parameters are also included in this so that they can target the
audience in maximum numbers.
Therefore, Pollen Street Social is considering all these points and as a result, they are
generating more profits and revenues as well.
1.3 Discuss factors that influence service methods
Basically, there are two kinds of services i.e. self and seated or table services. Former
type of service can be seen in cafe, canteens, pubs etc., whereas latter one is found in big
restaurants where an individual sits and order their menu through waiters. Some of the factors
that influence the service methods with its advantages and disadvantages are given below:
Type of restaurants: This is practised in fast food restaurants, where guest serve
themselves (Peraman, Bhadraya and Padmanabha Reddy, 2015).
Menu style: It depends upon the menu which is served by the restaurants for example:
cycle menu, buffets etc.
Service methods with its advantages and disadvantages are mentioned below:
English Service Method: This kind of services are adopted in many restaurants and
includes
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Silver: In this style of services empty plates are kept on left side of the table whereas
platter in which the food is served is displayed on left side of the host and respectively the
services starts from the left end of the customers. In which ladies are served first.
Queridon: Under this method the food is cooked and platters are bought in queridon
trolleys after this all the items are put on the table in a systematic manner and then waiter all the
food items according to the preferences of customers.
Advantages: Foods served in this are fast and presentable as well along with this waiters
show their skills and excellence (Liljedal and Dahlén, 2018).
Disadvantages: For doing it in order the restaurant requires candidates who are good in
giving this service.
French Service Method: It is considered as one of the traditional way of serving food
and it is done for honourable persons.
Advantages: This kind of services is used for serving elite persons of the society.
Disadvantages: Cannot be afforded by every class of people as these are rich meals.
Russian Service Method: All dishes made under this are cooked as a whole and eliminate
the process of cook it part by part.
Advantages: This type includes plenty of food dishes which waiters serve with their
special talents and virtue. Looks attractive in appearance.
Disadvantages: It requires those personnels whom should have some specialised skills
but the services are slow as usual.
2.1 Stages of menu product development planning
Preference of guest: This is the first step that should be considered by the restaurant
while planning the menu. It includes information related of age group, tastes and choices of
customers (Singh and Ordoñez, 2016).
Diagnosis: After this, the prime duty of restaurant is to identify the dishes which is
giving them maximum benefits this will help them in gaining profits.
Content: In this, all the food items are mentioned along with the price, so, that menu is
planned accordingly.
Designs: It is considered as the last step in which final execution and designing of the
items is done.
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2.2 Evaluate the influence of different factors on the development process
In order to know the effectiveness of the fresh commodities it is necessary to take a
review on development process. For this a proper analysation is required which includes sales
and productivity. Cost is another factor that may put an impact on development process. Thus,
Pollen Street Social should implement prices which can be afforded by people of every society.
Therefore, menu is regarded as an important tool which restaurant owner should
determine before introducing any fresh food items (O’Cass and Sok, 2014).
TASK B
Covered in PPT
CONCLUSION
From the above mentioned report, it can be concluded that menu planning is an important
task for restaurant to invite larger number of customers towards its products and services.
Basically it defines presentation of food recipes and services. With the help of this company
provide higher satisfaction level to its customers by providing them food services as per their
demand.
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REFERENCES
Books and Journals
Brustbauer, J., 2016. Enterprise risk management in SMEs: Towards a structural model.
International Small Business Journal. 34(1). pp.70-85.
Verzuh, E., 2015. The fast forward MBA in project management. John Wiley & Sons.
Tukker, A., 2015. Product services for a resource-efficient and circular economy–a review.
Journal of cleaner production. 97. pp.76-91.
Chen, C., Zhang, J. and Delaurentis, T., 2014. Quality control in food supply chain management:
An analytical model and case study of the adulterated milk incident in China.
International Journal of Production Economics. 152. pp.188-199.
Peraman, R., Bhadraya, K. and Padmanabha Reddy, Y., 2015. Analytical quality by design: a
tool for regulatory flexibility and robust analytics. International journal of Analytical
chemistry, 2015.
Liljedal, K. T. and Dahlén, M., 2018. Consumers' response to other consumers' participation in
new product development. Journal of Marketing Communications. 24(3). pp.217-229.
Singh, J. and Ordoñez, I., 2016. Resource recovery from post-consumer waste: important lessons
for the upcoming circular economy. Journal of Cleaner Production. 134. pp.342-353.
O’Cass, A. and Sok, P., 2014. The role of intellectual resources, product innovation capability,
reputational resources and marketing capability combinations in firm growth.
International Small Business Journal. 32(8). pp.996-1018.
Martinelli, R. J. and Milosevic, D. Z., 2016. Project management toolbox: tools and techniques
for the practicing project manager. John Wiley & Sons.
Schivinski, B., Christodoulides, G. and Dabrowski, D., 2016. Measuring consumers' engagement
with brand-related social-media content: development and validation of a scale that
identifies levels of social-media engagement with brands. Journal of Advertising
Research. 56(1). pp.64-80.
Greer, I. and Hauptmeier, M., 2016. Management whipsawing: The staging of labor competition
under globalization. ILR Review. 69(1). pp.29-52.
Bharti, K., Agrawal, R. and Sharma, V., 2015. Literature Review and Proposed Conceptual
Framework. International Journal of Market Research. 57(4). pp.571-604.
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