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

4.2 Justification of new food concept
There are various factor that can help in justifying the new food
concept which are as follows:
Research: Through conducting a effective research it is analysed that
restaurant will offer new Italian foods which is preferred by most of the
customers. The firm can also apply Italian style for making customers
feel satisfied.
Target market: In the most valid justification which clarifies that
company has targeted large high income customer and younger age
people who mostly prefer to buy such kind of food.

Cont...
 Customer needs: Through analysing customers needs and wants company can
easily create a new product concept.
 Market trend: With the effective market trend, company can easily gain
information regarding new trend and make appropriate changes in their new
concept.

4.3 Justification for launch of new
products at present
 Decline of existing lines: The product lifecycle is one of the
important marketing concept. Through this company came to
know about different stage of its product and when it will be
end.
 Effective idea: providing Italian food is one of the innovative
idea because no other restaurant has used this unique concept.

Cont...
 Seasonality and timing: Along with this company can also focus in seasonal food
which help in increasing the sales and profit
 Continuous rise in demand: Customers needs and wants changes with the
changes of time and it is important for company to fulfil them on time in respect to
retain them.

Italian food

FACTORS AFFECTING SERVICE METHODS
Factors affecting service methods include:
Size of operation
 Objective of the operation
 Quality of the operation
 Nature of the menu
 Quantity of customers
 Budget of the operation
 Budget of the customers
 Customer needs and;
 Availability of resources

4.4) Evaluation of own performance and
recommendations.
 After evaluating my own performance, I analyses that idea of
launching new product is innovative enough in order to grab
attention of large number of customers. I learned way of
conducting research which help in gaining useful information.
Hence my overall performance is good enough in order to
influence customers for making purchase. AT last I also collect
feedback from customers on the basis of which I made
improvement in my performance.

Cont...
 My own performance was appropriate as I have
attained all the aspects as well concepts that
influenced the new product development concept of
company.
 Further, by acquiring feedbacks from the upcoming number of
guests and users, there exists some other beneficial tactics for
improvising the new concept of food, as mentioned below

Cont...
-
 Launching wide range of alternatives in the “Fusion Cuisine” in
order to attract more number of clients.
 A continual tact of ascertaining any altering situation in the
market that can lead to change the existing choice of people is
required to be implemented for being updated towards the
production.

REFERENCES
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full service restaurant menu. Journal of ASIAN Behavioural Studies. 2(2). pp.47-55.
Linassi and et.al., 2016. Menu engineering and activity-based costing: An improved
method of menu planning. International Journal of Contemporary Hospitality
Management. 28(7). pp.1417-1440.
Nothwehr, F., Snetselaar, L., Dawson, J.D., Hradek, C. and Sepulveda, M., 2010.
Healthy option preferences of rural restaurant customers. Health promotion practice.
11(6). pp.828-836.
Sinclair, S.E., Cooper, M. and Mansfield, E.D., 2014. The influence of menu labeling
on calories selected or consumed: a systematic review and meta-analysis. Journal of
the Academy of Nutrition and Dietetics. 114(9). pp.1375-1388.