New Food Product Development and Market Share Analysis

The assignment is focused on the new food product development and market share analysis. It discusses how to increase the present scale of operation and raise market share by changing current operations. The launch of a new food concept can help ZIZI raise their brand image and develop their brand name. The assignment also references various books and journals that provide guidelines for sensory analysis in food product development and quality control, as well as managing the culinary innovation process.

Menu Planning
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Contents
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................3
1.1 Discuss the principles of recipe development..................................................................3
1.2 Assess factors that influence menu-planning decisions...................................................3
2.1 Discuss the stages of menu product development planning.............................................4
2.2 Evaluation of different factors on development process..................................................5
TASK 2............................................................................................................................................5
3.1 Justify a menu design to reflect the menu compilation and recipe development.............5
3.2 Justify development of food service environment to support menu, recipe and service style
................................................................................................................................................6
4.2 Justify your choice of new food concept..........................................................................6
4.3 Recommendations............................................................................................................6
4.4 Own performance in relation to developing and implementing new food concepts........7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9
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INTRODUCTION
In a restaurant weather it is big or small menu deigning and planning plays an important
role. Menu act as a medium of information for all the customer visiting the place as through
same they get to know what all a particular place is offering (Carpenter, Lyon and Hasdell,
2012). It is required that the designing and particulars of this card are decided in a manner that it
can create maximum influence on customer’s choice. ZIZI is an Italian based food chain which
was established in 1999. In order to capture greater market, share the management of the referred
organisation wish to add a new food concept so that more customers can be attracted. The
following report will talk about how the menu designing is done along with the factors need to
be considered while adding something new to the existing variety.
TASK A
1.1 Discuss the principles of recipe development.
Recipe development refers to experiment with a variety of food (Wang and et. al., 2013).
Recipe development can be chosen as profession, to serve lavish delights. It is followed or
carried out in order to bring variety in the present food items so that customer can be attracted
towards the brand name. At Zizzi Restaurant some principles that needed to take under
consideration while developing new recipes are as follows:
Accessibility – A full meal should have a perfect ratio of cereals, pulses and vegetables
which contains 99% nutrition, that is effortless to cook, and satisfaction with serves a richness to
producer. It is acceptable by consumers. Snacks and salads are harmonized with food assortment.
Nutritional value: Food must contain full nutrition value like iron, protein, fat,
vitamins, calcium, carbo- hydrate that gives energy (Filieri, 2013). Every country has different
food composition and regional food that has nutrition balance.
Food preparation techniques and cooking tips – Foremost technique of developing
food is to produce hygienic and well-cooked stuff for diet plan. One who endorse recipe that
concerned about selected unique recipe for future.
1.2 Assess factors that influence menu-planning decisions.
There are several factors in Zizzi restaurant that influences menu- planning decisions,
that can be describe as given below-
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Location – Location is one of most affected factor which affect menu planning
(Viswanathan and Sridharan, 2012). It should have designed as functional area, that helps to
decide price and operations of a restaurant. It also impacts by road-side, motels and highway
based. In residential areas menus should design for family purpose and are designed in a detail
format while on the other hand in small or road side food kiosk templates are used and
comparatively less investment is made.
Customers – Customers are main concerning area to consider in menu, generation,
gender, livelihood have the core attention. People who performs laborious work they need extra
ample diet. Kind of customers have preference to develop a menu – planning. According to the
required
Availability of tools and element in the kitchen – When a dish name is included in
menu card then is essential that elements must be available to fulfil demand of customers. For
instance, to cook pasta, sauces are main elements of this, that must be accessible (Fuller, 2016).
Seasonal handiness: Seasonal food material is not available entire year, then some of
them can be frozen for storage to compound in menu.
Ethics of business – A business should follow ethics and policies that are clearly stated.
For example, do not supply exceptional food substance.
2.1 Discuss the stages of menu product development planning.
A new product generated through a new idea, which is needed to tried at least one, then it
requires some feedback as in favour or criticism. These criticising comments helps to develop a
product as better as it can. Special when it is food, then no one compromise with it, it gets some
other ideas that needed to pooled to perform best in menu development, which defines a
restaurant in a best way. In Zizzi Restaurant it is most conceptualized to present in best way.
Because it is one of major factor of marketing strategy a dish itself becomes a marketing factor,
as much as people praise it, it will build goodwill for restaurant. Analyse market to know that
what kind of other restaurants are serving, it is aid to serve the negligible factors that are most
prominent to benefit in business. Then finalize menu at its peak, then test market to get the
feedback and launch a restaurant at appropriate place (Harrington and Ottenbacher, 2013).
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2.2 Evaluation of different factors on development process
While planning a menu for refer or any other restaurant, there are a number of factors that
need to be considered. Each one of them has their direct and unavoidable effect and therefore it
is required they are considered while planning the new menu:
Social – It consist of those factors that are influenced by the society. Before deciding on the
menu design or products it needs to be evaluated that who all are the user of the same. Customer
is the king of food industry and every restaurant needs to first identify the type of customer it has
so that accordingly menu products can be decided. The ratio of veg and non veg dishes should be
decided on the basis of trend in the city so that maximum customer can be attracted.
Economic – Apart from the variety of products offered the present state of economy of a
city also plays a crucial role in designing the new menu. It is important that before fixing the
price of product the capacity of customer to pay is determined so that required revenue can be
generated from the sales (Morris and Morris, 2012).
Selection of media – In order to interact with customer or to make public aware about the
new product variety effective selection of promotional tool has to be done. Such medium which
can influence the decision of clients must be selected so that more and more customer can be
attracted towards the new product launch in the market.
Importance of employee’s skills – In order to execute the new concept requirement of
effective work force is of great importance. It has to be ensured that the current cooking staff is
capable of preparing the new items that are added to the modified menu. Proper training should
be provided so that they can maintain the variety in food they cook and can serve accordingly.
TASK 2
3.1 Justify a menu design to reflect the menu compilation and recipe development
In order to attract a particular class of people it is important that the new menu is attractive
and contain all the required information about the new product launch. Menu card is the first
platform through which people visiting ZIZI will get to know about what is being introduced and
on the basis of same customer will take their buying decision. The new design is launched as per
the requirement of FSA – 2000 salt criteria and also ensures that the health of different customers
do not get effected.
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3.2 Justify development of food service environment to support menu, recipe and service style
To successfully introduce the new food concept to public there are a number of factors that
play an important role. Though they are not directly associated with the actual working of ZIZI
but has to be given maximum care (Pitta and Pitta, 2012). Some of the major factors are
discussed below:
Layout of the sitting area – The placement of different things like sitting, utilities, etc.
has a great impact on the experience of customer. It has to be comfortable and convenient for
people so that they do not find any difficulty.
Presentation of different waiters – Apart from the taste and quality of food person
serving same also has great influence on the experience that customers has while their stay n
ZIZI. They need to be presentable and polite so that they can help the different service users in
maximising their comfort. The goodwill of a place depends so much on how food is being served
and presented before the clients.
The above discussion shows that it is not just enough to have an attractive food or menu
but a number of factors need to be considered in order to maximise the revenue and to develop a
good place to come at.
4.2 Justify your choice of new food concept
In order to maintain the interest of clients with the particular brand it is required that
innovation is maintained on a continuous basis. Those organisations who are active in
maintaining change on a continuous basis are capable of achieving the competitive advantage.
Since the new food items are made up of ingredients that are mostly liked by the customer there
are greater chances of receiving a positive revert and is expected that the market will encourage
the efforts taken and will show a positive response (Prahalad, 2012).
4.3 Recommendations
As a senior chef in ZIZI restaurant it is recommended that while implementing the new
concept in the restaurant effective concentration is given to the way it is finally presented before
the ultimate customer. It should be ensuring that all the efforts are taken by the whole kitchen as
well as the serving staff so that the gap between actual and desired results can be reduced. Apart
from this it is also suggested to the organisation that initial investment is made on a low scale so
that in case of a negative response by the customer the loss is minimised (Swarbrooke and Page,
2012). Effective mode of product promotion should be adopted so that maximum area can be
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covered and customers can be made aware about the new concept. Target should be made
properly so that proper planning is done and no potential customers is missed out. Lastly it is
also suggested that the prices of new food items should be kept in balance so that it does not
affect much to the routine clients.
4.4 Own performance in relation to developing and implementing new food concepts
As a chef it is my prime duty that the new concept is successfully implemented in the
restaurant so that the goals can be achieved (Stolzenbach, Bredie and Byrne, 2013). I need to
ensure that the required level of training is provided to the cooking staff so that they can
understand the requirements of fresh food concept and can deliver the same. Apart from this
description of the new meal also need to be given to the various waiters as customer put question
regarding the new product they see in the menu. In order to show that the organisation is coming
up with a better option the administration itself needs to be confident that he is taking a right
decision.
CONCLUSION
From the above report it has been summarised that in order to increase the present scale of
operation and to raise the market share change in the present operations play an important role. It
assists in maintain the interest of different segment customers. As ZIZI is going to launch a new
food concept it may help them in raising their present brand image along with the same will also
assist in developing the brand name.
MENU
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REFERENCES
Books and Journals
Carpenter, R. P., Lyon, D.H. and Hasdell, T.A., 2012. Guidelines for sensory analysis in food
product development and quality control. Springer Science & Business Media.
Filieri, R., 2013. Consumer co-creation and new product development: a case study in the food
industry. Marketing Intelligence & Planning. 31(1). pp.40-53.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Harrington, R. J. and Ottenbacher, M. C., 2013. Managing the culinary innovation process: The
case of new product development. Journal of culinary science & technology. 11(1).
pp.4-18.
Morris, C. and Morris, G. A., 2012. The effect of inulin and fructo-oligosaccharide
supplementation on the textural, rheological and sensory properties of bread and their
role in weight management: a review. Food chemistry. 133(2). pp.237-248.
Pitta, D. and Pitta, E., 2012. Transforming the nature and scope of new product
development. Journal of Product & Brand Management. 21(1). pp.35-46.
Prahalad, C. K., 2012. Bottom of the Pyramid as a Source of Breakthrough Innovations. Journal
of Product Innovation Management. 29(1). pp.6-12.
Stolzenbach, S., Bredie, W. L. and Byrne, D. V., 2013. Consumer concepts in new product
development of local foods: Traditional versus novel honeys. Food Research
International. 52(1). pp.144-152.
Swarbrooke, J. and Page, S. J., 2012. Development and management of visitor attractions.
Routledge.
Viswanathan, M. and Sridharan, S., 2012. Product development for the BoP: Insights on concept
and prototype development from university‐based student projects in India. Journal of
Product Innovation Management. 29(1). pp.52-69.
Wang, Y. F. and et. al., 2013. Developing green management standards for restaurants: An
application of green supply chain management. International Journal of Hospitality
Management. 34. pp.263-273.
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