Menu Planning, Food Service, New Concept, and Performance Report

This report examines the menu planning, food service environment, and new food concept development for an Italian restaurant, specifically Prezzo. It begins by justifying the menu design, focusing on its target demographic of high-income, younger customers and the restaurant's quality service and ambiance. The report then justifies the creation of the food service environment, emphasizing the importance of ambience, atmosphere, location, lighting, and staff in attracting customers. The report then explores the development of a new food concept, including the use of market research, collection of primary and secondary information, and qualitative and quantitative analysis. It also justifies the new food concept based on research, target market, customer needs, and market trends. The report further justifies the launch of new products, considering factors like decline of existing lines, innovative ideas, and seasonality. Finally, it discusses factors affecting service methods, evaluates the author's performance, and provides recommendations for improvement, such as launching a wider range of alternatives and continually monitoring market trends. The report concludes with a list of references used in the analysis.

MENU PLANNING

3.1) Justification of design of menu
 Prezzo (Italian restaurant) which has targeted customers on
demographic basis. It targeted high income customers and
younger age people who prefer to buy Italian food. The
restaurant environment is most effective in respect to attract
large number of people through providing quality services.

Cont...
 Prezzo (Italian restaurant) provides wide range of facility that
are as follows
 All the Italian style dishes.
 All the products and services are of superior quality.
 Price of each product is high due to its uniqueness and quality
 Due to unique concept business can easily accomplish growth
and development.

Cont..
Factor to be considered in menu development are:
Quality of product and services
High ambiance
Skilled Staff availability
Pricing strategy

3.2) Justification of creation of environment of food
service.
 There are different factors which are identified and considered
essential in order to create a positive environment for customers that
are as follows:
 Ambience: Creative theme of Prezzo restaurant is one of the
effective factor which can attract large number of people. Creative
environment influences them to visit their restaurant for dinner or
lunch purpose. As per the given scenario, it is also essential for the
firm to develop an appropriate ambience and positive atmosphere
for consumers in the restaurant.

Cont..
Atmosphere; It is a another factor which is intangible and can be only feel by
customers. To grab attention of customers it is important focus on setting
environment which is prefer by people mostly. If Italian restaurant create
positive environment then encourage customer to stay longer in restaurant. It
can be done through creative design, furnishing, decoration etc. Along with
this, appropriate texture and putting colours will make it look different from
other restaurant.

Cont...
 Location: It is important to establish restaurant at the place
where most of the tourist visit. There it can be establish at near
the tourist destination and old monuments.
 Lighting: Through unique set of lighting restaurant can easily
attract large number of customers.
 Staff: All the employees which are hired should be highly
skills and the know how to treat customer in well manner and
make food delicious food for them.

4.1) Creation and evaluation of new concept of
food.
 Market research can help companies in developing a product
and services according to customer requirement. They can use
innovative method for creating a new and innovative product
for its customers. Along with this company can focus on
gather feedback from its customers so that it can easily modify
its product to enlace their satisfaction level.
 Through launching a wide range of Italian varieties
restaurant can easily attract high income customers. Along
with this company can easily secondary information from its
day to day operation.

Cont...
 Primary information: This type of information can be
collected from interviews, observation and field notes etc.
 Secondary information: This can be collected from books,
journals and articles.

Cont...
After collecting information it can be easily analyses through
qualitative and quantitative techniques
Hence, after collecting and analyzing the data company can
easily arrive valid outcome which help them in making effective
decision for accomplishing success.

COOKING STYLES