Stages of Menu Planning & Product Development
Added on 2020-12-09
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MENU PLANNING ANDPRODUCT DEVELOPMENT
TABLE OF CONTENTSINTRODUCTION...........................................................................................................................3TASK A...........................................................................................................................................3a). Assessment of factors influencing menu planning decisions............................................3b). Stages of planning of menu product development............................................................4c). Evaluation of influences on development process............................................................6CONCLUSION................................................................................................................................9REFERENCES..............................................................................................................................10
INTRODUCTIONMenu planning and development of products both are the elementary activities andfunctions of any restaurant or hotel. It is a systematic process performed by management andexecutives of restaurant to restructure and renovate existing system of any restaurant (Abbey,Wright and Capra, 2015). The report will undertake “The Ledbury” restaurant. It was founded in2005 by Brett Graham. There can be 55 persons can be accommodated in restaurant at a time. Itwas listed in S. Pellegrino World's 50 best restaurant.The report will highlight a new food concept with description to basic stages ofdevelopment of menu products in terms of the selected restaurant. This study will be focusing ongeneral factors or determinants that influencing the development process within restaurants. Itwill also assess specific factors that directly affect menu planning decisions within anyrestaurant.TASK Aa). Assessment of factors influencing menu planning decisionsMenu planning decisions within selected restaurant is being influenced by certainsignificant factors (Gordon and Brezinski, 2016). These factors are directly related with theavailability of significant elements such as capabilities of employees, availability of resources,climatic conditions and location of restaurant etc. Apart from this, there are some other importantfactors too, that directly influence decision of managers regarding the planning of menu.TASTE AND PREFERENCESThis is the primary factor that every restaurant need to assess while planning for its menu.Restaurants need to analyze its customers' food choices and their demands by frequentinteraction, feedback and suggestions (Agarwal and Dahm, 2015). Ledbury restaurant assessedthe taste and preferences of it regular customers before planning for its menu. For introducing itsnew blend of dishes, The Ledbury asked for suggestions regarding alterations within existingsystems of related to rates, serving methods, usage of ingredients and everything. Tastepreference as per customer demand and expectations will impact on menu planning of theLedbury.AVAILABILITY OF EMPLOYEESBefore planning for any menu decisions, management team of restaurants or hotels needto assess the number of employees they have (Abbey, Wright and Capra, 2015). Similarly, in
case of Ledbury restaurant, menu planning decisions regarding its new food concept hadconducted on the basis of number of employees and their capabilities to prepare significantAnglo- Italian dishes. More number of employees will be profitable to the Ledbury and willmake the customers satisfied.AVAILABILITY OF OTHER RESOURCESThis is another factor that influence menu planning decisions of restaurants or hotelswhich directly refers to financial resources, equipment and other technological aids forsuccessful implement designed plan (Fuller, 2016). Ledbury has assessed the number of variousequipment that are important for preparing traditional Anglo- Italian dishes at standardizedtemperature controls. Management team of The Ledbury has included various new equipment toits kitchen premises for smooth preparation of a new food concept to have improvement in menuplanning.CLIMATIC CONDITIONSUnfavorable climatic conditions are one of the factor that hampers menu planningdecisions for any restaurant. For instance, poor arrangement of storage of food in rainy seasonsmay affect quality of food items (Jeong and et.al., 2019). For such instances, Ledbury need toassess the risks related to its new food materials or dishes. Restaurant needs to analyzesustainability of different food ingredients at different climatic conditions. Climatic conditionsincrease the chances of productivity in restaurant. Ledbury restaurant is famous for servingtempting British dishes and food which is now being introducing new food concept “Anglo-Italian” to attract new customers and to increase the number of potential customers.LOCATIONDecisions related to menu planning within restaurant is highly affected by its location.For example, any restaurant located far from market area or supply area, the supply of rawmaterials and related activities may consumes considerable time (Thaivalappil and et.al., 2018).Similarly, if any restaurant is located in an area where there exists no supporting facilities, thismay hampers the activities related to logistics, repairing or other technological aids. Ledburyrestaurant has selected a feasible location which is nearer to marketplace, suppliers and thislocation will help the ledbury restaurant to make decisions easily.
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