This report focuses on the menu planning and new food concept development for Cucina Restaurant, a UK-based establishment. It outlines the process of menu compilation, justifies the development of the food service environment, and analyzes customer requirements through primary and secondary research methods. The report details the rationale behind the chosen new food concept, emphasizing alignment with customer needs and preferences. It provides recommendations for launching and executing the new concept, including initial testing, presentation of dishes, and staff efficiency. The report also includes a review of the required skills for chefs and references to relevant literature such as guidelines for sensory analysis, consumer co-creation, and new food product development. This report offers valuable insights into restaurant management and new product development within the food and beverage industry.
![[object Object]](/_next/static/media/star-bottom.7253800d.svg)
