Menu Planning and Development Report for Caminata Italian Restaurant

This report focuses on the menu planning and development for Caminata, an Italian restaurant in Balham, London. It begins with an introduction outlining the importance of effective menu planning in the hospitality sector. Task A delves into the principles and factors of recipe development, including customer preferences, raw material availability, and seasonal variations. It also examines factors influencing menu-planning decisions, such as restaurant location, weather conditions, and market trends. Additionally, the report analyzes the influence of service methods, comparing fast casual, fine dining, and casual dining styles. The report then details the stages of menu product development planning, from customer preference assessment to content and design. Finally, it provides an evaluation of the development process using PEST analysis, considering political, economic, social, and technological factors. Task B, covered in a separate presentation, is referenced. The report concludes by emphasizing the significance of menu planning in attracting and retaining customers. References to relevant books and journals are included.

MMPD

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development...................................................................1
1.2 Factors influencing the menu-planning decisions............................................................2
1.3 Factors influencing service methods................................................................................2
2.1 Stages of menu product development planning................................................................3
2.2 Evaluation on influences of factors on development process..........................................3
TASK B (Covered in ppt.) .............................................................................................................4
CONCLUSIONS..............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Planning menu in a restaurant, hotel or hospitality sector is one of the toughest job. It is
like an art which is used to attract, avail and retain the customers by providing list of variety of
delicious food. With this assistance, present report is describing the theme of an Italian restaurant
Caminata whose Board of Directors plans to launch a new food concept. It is situated in Balham,
London. This assignment is divided into two parts in which first task cover such factors that
influence menu planning decisions (Davis and et. al., 2018). While another part consists a
planning process for menu product development.
TASK A
1.1 Principles and factors of recipe development
Developing recipe helps in promoting brands and products of a restaurant. It is necessary
to change menu in every three months in order to gain competitive advancement. From a chef's
mind, if a company fails to attract customers by its variety of foods then it needs to make
changes in cookery and food items. It creates great recipes by mixing different ingredients to
make a fabulous and delicious food (Jordan, 2015). But this process includes many risks in trials
which may result to failure as well.
Menu-planning refers a process to plan the best possible presentation of recipes. It helps
in serving food to customers in well-mannered way in order to meet their needs on time. Such
planning is affected by style and method of services. Some principles are given below which
affect recipe development:-
Customer's choice: Before planning menus, a survey should be done to judge taste,
preference and nutritional needs of customers. Customs, traditions and culture of people who are
living in same area of restaurants. Chefs should consider nutritional value of food like less salt,
low fat and calories, substitutes of ingredients like sugar, etc. All these things help in making a
dietary plan which contains sufficient protein, carbohydrate and fat (Soria-Contreras and et. al.,
2014).
Availability of raw materials: Menu should be changed according to seasonal variations
and occasional period including some dishes off-season as well. Raw materials which are easily
available are good to make delicious and healthy foods as well as preserves nutritional value
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also. Menu should consist of an attractive starter which includes varieties of appetizers, pasta and
instant food.
1.2 Factors influencing the menu-planning decisions
In today's modern world, food industries are creating a boom in the marketplace and
cover a large portion in increasing economy of a country (Wu, 2016). Factors which influence
decision of planning the menu of a restaurant like Caminata are:-
Location of restaurant: Firms in food industries must consider culture and status of
people who are living nearby their area. Therefore, this present outlet has to be aware of
customer's locality for motivating its ambience.
Weather conditions: Menu must consist of varieties according to weather of a region.
Since Caminata Restaurant is based on Italian themes, therefore, it has to plan menu according to
seasonal variations (Beritelli, Bieger and Laesser, 2014). Such food items are liked by major
portion of population so, outlets should include off-season items also in their menus.
Supply of raw materials, cost and variety: Outlets concerns much on availability and
supply of resources like food materials. As per requirements, they always try to reduce
purchasing costs in order to gain return on investment.
Changing trends of market: Decision of menu-planning has much affected by changing
in trends. It forces a firm to develop new strategies for availing the marketplace. It includes
choice of customers, their life-styles, dietary compositions etc.
1.3 Factors influencing service methods
Service style or way of serving the customers is an important factor for an outlet. It
represent layout, prices of food, decorum of place and perfection of company (Vacik and Lexer,
2014). For keeping the décor of a restaurant, its executive has to know about the characteristics
of service styles. It helps in picking the best one for attracting customers and make strong brand
image of a firm.
Types of Service
Methods
Basis Advantages Disadvantages
Fast Casual In this style, customers
can order their food at
counter and take seats to
It allows outlets to
charge higher price
than other restaurants
Since prices are much
higher than others,
therefore, people
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enjoy the meal. by offering high
quality of items.
having low standard
are not use to go in
such restaurants on
daily basis.
Fine Dining It includes luxury food
items in menu having
expensive prices. People
are required to make
reservations for dining in
such outlets (Laudon and
Laudon, 2016).
It represents high
decorum, elegance and
grace of a place
(Riddell, 2014). Most
people do not mind to
pay in these
restaurants for
enjoyment of rich and
expensive price food.
It includes less variety
in menu and
sometimes not proves
beneficial for people
having dietary
problems.
Casual dining It is like fast-casual style
of service but allows
customers with a table-
service ambience. It
offers dining on
affordable prices.
People are like to
come with their family
and relatives on outlets
which offer effective
table-services as well
as on low prices.
This will take time to
serve the customers in
an effective way.
2.1 Stages of menu product development planning
Planning menu-product development includes various stages which can be outlined as-
Preference of customers: It is a first step in which planner has to know about taste of
customers and what they like, how much can spend etc.
Diagnosis: Properly analyse the menu items by preferring which one goes on topmost
and attract customers (Wood, 2018).
Planning the theme: Its a responsibility of executives to plan recipes menu according to
theme of restaurant for maintaining the atmosphere. With this assistance, it needs to have
sufficient resources required to prepare dishes.
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Content and design: This stages demands to plan contents of menu including prices of
items according to categories. It should be attractive for improving the sales of a restaurant.
2.2 Evaluation on influences of factors on development process
To evaluate the influence of factors on development process it is better to choose PEST
analysis. Companies that do not analyse such elements on regular basis may fail to acquire
competitive advantages from their competitors. An evaluation on this process can be described
as:-
Political: Government policies and laws affect performance of companies including food
industries also. It forces them to put flexible prices on some specific items.
Economical: It impacts on financial sources of a firm (Kijewski-Correa and et. al., 2014).
During recession period, people are generally avoid to go in restaurant. Economical crises also
increases prices of suppliers.
Social or Domestic: Demographical changes, taste of people and their life styles affected
business of food industries much. It demands to change menus on regular basis.
Technological: Innovation and techniques affect in positive way on such organisations
(Jugend and da Silva, 2014). It helps in preserving nutritional value of food items as well as
maintain hygiene also.
TASK B (Covered in ppt.)
CONCLUSIONS
In today's economic world, it is necessary for all firms to implement and initiate changes
in their businesses. In context with food industries, menu-planning is like a backbone for an
organisation. Its helps in gathering customers and retain them with products or services of a
company. To make such plan, an outlet needs to analyse trends of market, strategies of
competitors as well as maintain the atmosphere of its place according to that.
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REFERENCES
Books and Journals
Beritelli, P., Bieger, T. and Laesser, C., 2014. The new frontiers of destination management:
Applying variable geometry as a function-based approach. Journal of Travel Research.
53(4). pp.403-417.
Davis, B., and et. al., 2018. Food and beverage management. Routledge.
Jordan, E. J., 2015. Planning as a coping response to proposed tourism development. Journal of
Travel Research. 54(3), pp.316-328.
Jugend, D. and da Silva, S. L., 2014. Product-portfolio management: A framework based on
Methods, Organization, and Strategy. Concurrent Engineering. 22(1). pp.17-28.
Kijewski-Correa, T., and et. al., 2014. CyberEye: Development of integrated cyber-infrastructure
to support rapid hurricane risk assessment. Journal of Wind Engineering and Industrial
Aerodynamics. 133. pp.211-224.
Laudon, K. C. and Laudon, J. P., 2016. Management information system. Pearson Education
India.
Riddell, D., 2014. Teach English as a foreign language. Hodder & Stoughton.
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.
Vacik, H. and Lexer, M. J., 2014. Past, current and future drivers for the development of decision
support systems in forest management. Scandinavian Journal of Forest Research.
29(sup1). pp.2-19.
Wood, R. C., 2018. Strategic questions in food and beverage management. Routledge.
Wu, C. L., 2016. Airline operations and delay management: insights from airline economics,
networks and strategic schedule planning. Routledge.
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