Menu Planning Report: New Food Concept Launch Recommendations

This report provides a comprehensive analysis of menu planning, encompassing various aspects of recipe development, food service environments, and the factors influencing menu decisions. It delves into the principles of recipe development, considering food product methods, consumer expectations, religious factors, and menu policies. The report examines factors influencing menu planning, such as cost orientation, target customers, and food availability, and also explores service methods, including target customer preferences, locality, and theme-based approaches. It outlines the stages of menu product development planning, from idea generation to pricing, and discusses the internal and external factors that influence this process. The report further justifies menu design in relation to menu compilation and recipe development, along with the development of a food service environment to support the menu, recipes, and service styles. Research findings on customer requirements for new food concepts are presented, alongside a discussion of new food concept choices and recommendations for launch and implementation, concluding with a review of performance in relation to developing and implementing new food concepts.

MENU-PLANNING

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
AC1.1 principles and factors of recipe development.............................................................1
AC1.2 factors that influence menu-planning decisions..........................................................2
AC1.3 factors that influence service methods.......................................................................2
AC2.1 the stages of menu product development planning ....................................................3
AC2.2 the influences of different factors on the development process .................................3
TASK B...........................................................................................................................................4
AC3.1 Justification for a menu design to reflect the menu compilation and recipe development
................................................................................................................................................4
AC3.2 Justification of the development of the food service environment to support the menu,
recipe and service style...........................................................................................................4
AC4.1 findings of research into customer requirements for new food concept....................5
AC4.2 choice of new food concept........................................................................................5
AC4.3 Recommendations on launch/implementation of new food concept.........................6
AC4.4 Review performance in relation to developing and implementing new food concepts..6
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
One will undoubtedly will get gain from being a menu planner. By means of certain
processes one can develop an effective menu which will lead to attract several customers in this
market which will lead their new product design to create an immense impact on the customers
who want a new taste and some different concept to try. Building up a menu requires certain
steps which should fulfil certain criteria like methods for new product, expectation of
customers, religious factors and menu development and policy(Abbey, Wright and Capra,
2015).
TASK A
AC1.1 principles and factors of recipe development
There are various principle regarding development of recipe which are followed by every
restaurant. Those principles are discussed as below:
Method for Food Product
It is considered as one of the issues which are very sensitive which can tremendously
have an effect on development of recipe. There are numerous method for food production which
includes their particular structure and procedure, which are actually different(Betz and et.al.,
2015). For an example there is a method which is known as Cook-Freze method in which food is
made to freeze for more than 90 minutes under the temperature 20 degree and then it may be
stored for long duration with the maintenance of quality(Silvennoinen and et.al., 2015).
Consumer Expectation
Expectation of consumer is very crucial for development of a new recipe as customer is
the potential consumer of new offerings while customer does not have an easy acceptance for
new products which can lead to a failure. Therefore customer expectation should be given
priority a it is an important factor that influences the development of a new recipe.
Religious factor
Religious factor is another dimension which needs consideration because there are some
food items which are prohibited from the perspective of religious view .Therefore it is made to
be in consideration before including any food item in the recipe.
Menu Development and policy
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It is also regarded as one of the principle which is very effective and must be counted in
the process of recipe development as it depicts the material and marketing and also evens all
composition of new recipe(Brown, 2018).
Ethnic and Social Response
There should be maintenance of ethical value of the restaurant as providing food which
can be dangerous for the health of others, which is considered as an unethical practice.
Consumer's health is the first priority of every chef. Every new recipe is examined properly by
laboratory and credit is passed after all inspection.
AC1.2 factors that influence menu-planning decisions
Factors which influences the menu-planning decisions are discussed below:
Cost Orientation
In which it is considered that what will be the range of prices of food in restaurant's
menu. That range should include with the variation in pricing which is affordable by every one
and also for those who can pay more but prefer to have luxurious delicacies also.
Target Customer
Menu should be planned while taking in consideration of the customers which are
targeted. It should be kept in mind that what are their preferences, beliefs, economic status and
taste which has a great influence on their behaviour, also whether there are more vegetarians or
non vegetarians(Cullen and et.al., 2015.).
Availability of food items
It is also an influential factor as recipes are dependent on the availability of food items.
Their availability decides the type of recipes that can be included in the menu as those items
which are not available locally are imported and there are certain factors which affects this
process which results in the problem of acquiring those food materials.
AC1.3 factors that influence service methods
Factors that influences the service method are as follows:
Target customer
Service method is mainly dependent on what type of consumer comes for dining, like a
family will prefer to have a host service whereas bachelors or teenager can be fine with self
service also. Some might prefer take away also. Therefore it totally depends upon the majority of
the preferences of consumers which are targeted.
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Locality
It also influences the service methods ,as a restaurant which is situated at the highway
will provide take away or pick up services whereas one which is situated in the city van provide
whole ambience for dining with a host or assisted services(Dixon and et. al., 2014.).
Theme Based
Some restaurant are theme based where they follow a particular type of service method
which is not dependent on the preferences of customer. They either can have self service theme
where one has to perform themselves from ordering to picking up the meal or other types of
services.
AC2.1 the stages of menu product development planning
Stages of Menu product development are as follows:
Idea generation
It includes SWOT analysis of the product which defines its strength, weakness,
opportunities and threats; what are the market and consumer trends ; focus groups ; what is the
pattern and habits of users and also brainstorming the new menu which is generated(Priefer,
Jörissen and Bräutigam,2016.).
Idea screening and concept testing
It includes deducting those ideas which are likely to be unsound concepts; having a check
on factors such as developing, marketing along with feasibility study.
Analysis of production issues
This stage has a focus on estimation of selling prices, volume of sales, profitability, what
break even point one has,testing of market, technical implementation, and various strategies for
promotion(Introduction to Menu planning and Product Development,2018).
Pricing of New Product
It includes impact which is created by new product, value analysis which includes
internal and external analysis, differentiation in value segments, cost of production which
includes variable and fixed cost, forecasting of unit volumes is also done , where revenue and
profit is also analysed(Knai and et.al., 2015).
AC2.2 the influences of different factors on the development process
There are certain internal and external factors that influences the development process of
the establishment.
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Internal Factor
It includes cost related to materials and resource acquirement. Also, factors like
employees are crucial one which influence the new product development, as the cost will rise it
will result in reducing expenses which are related to the activities involved in the process of
development. Other factors like sufficiency of human resource , finance, time and required
resources facilitate for product development successfully(Wood, 2018).
External Factor
There are certain external factors which has a major influence in the process of
development which includes political factors such as pressure from political parties; economical
factors such as activities related to economy;social factors such as societies , their culture and
beliefs influences such processes; technological factors includes activities related to technology;
legal factors and other natural environmental factors also(Payne-Palacio, 2016).
TASK B
AC3.1 Justification for a menu design to reflect the menu compilation and recipe development
Menu development process plays a crucial role in making delivering process of food
services effective and also efficient to customers. One should have a thinking from view point
that how guest will perceive the menu and then further decides for ordering food items. There is
no doubt to say that menu and contents present in it has an important role for the process of sales
which is followed by development of recipe which is involved critically in the sales of food
offered by restaurant. There is one common thing which is kept in mind which is no matter what
kind of design is selected , it should match the line with the goals of an organisation which
attracts customer also. There are many kind of designs which play a role magnetizing
customers , some of the designs are paper based menu,menu board, outdoors, digital displays ,
online menu etc.; in which digital displays are most commonly preferred. These menus offer
food products and includes many elements and also provides the option for further addition of
the items.
AC3.2 Justification of the development of the food service environment to support the menu,
recipe and service style
Food service environment is define as a system which involves monitoring, maintaining
and regulating process from the production of food till delivery to consumers. A good service
environment not only provides a hygienic food delivery but also attracts a lot of customers which
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enables them to stand above competitors. It has been observed that a restaurant with a good food
service environment has a better performance which leads to its sustainability. It is crucial as it
provides support to menus and development of recipe. For ensuring the delivery of effective
services to customers , management make sure that its food service environment should attract
and deliver proper services to them.
Negligence of these factors can affect their operations in any market and create obstacles
in the accomplishment of organisational goals and objectives affecting its performance which
can result in difficult survival of the firm. Some of the reasons for failure can be that
management are not able to maintain or reach that particular position with which can actually
can develop all such aspects like a proper menu , recipes and different methods of delivery. If
one wants to retain their customers for long then they have to work on making food service
environment effective.
AC4.1 findings of research into customer requirements for new food concept
The concept of food have been changed with a great aspect as compared to their
previous occurrence with many factors. It is important to constantly develop and modify
their concepts and approaches related to development of food due to having an
immense impact on performance and existence. As customers are becoming more
demanding and wanted to have different taste as compared to regular one with the
availability in cheapest price. Prime reason behind coming to restaurant is to have a
new and unique kind of food. People are preferring those restaurants which provides
them a different kind of cuisine to eat. Customers are demanding such products
because these products which are made in styles are famous and a hit among them
and wanted to have them. This is the reason why firms are developing those kind of
systems with which they can prepare those kind of food in styles.
AC4.2 choice of new food concept
As the customers requirements are changed inconsiderably which has lead to
the evolution of thinking behind the concept of new product. As the customer wanted to
have a different experience with the type of food they opt for eating therefore food
product should provide justice to their desire and some new experimentation with taste
can fulfil this criteria that as lead to complete satisfaction of a consumer. As due to busy
life they are not able to travel around the world so they want to taste their cuisine
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preferably nearby, this is the main basis which motivates every chef to bring different
cuisine beneath the same roof which will facilitate those consumers to save their time
and can satisfy their desire simultaneously.
AC4.3 Recommendations on launch/implementation of new food concept
Before launching any new food concept it is advised that one must study the market to
know the new customer as well as market trends that will affect their new product a lot. Proper
study of latest trends can help to take better decisions regarding new food concept. Also, one
must know the needs, wants and desire of their potential customers. Main aim of launching any
new product is the complete satisfaction of the consumers and potential customers. Value
analysis should be done properly which includes the observance of all internal and external
factors which affects the production of product in the market. After value analysis one should
also perform internal analysis to know their strengths, weakness, opportunities and threats.
Pricing strategy should be decided in such a way that whether they wants a market penetration
strategy or wanted to use skimming strategies.
AC4.4 Review performance in relation to developing and implementing new food concepts
It has been analysed that various concepts which are related with menu planning and
development of product. For the better understanding of menu planning and its related
development of product in the form of strategic process, for this extensive secondary research
has been done . For the survival of long in the business, the approach of market oriented to new
food service concept has to be summed up which seeks in the identification of market sections,
which includes some alike inclination. Also well designed foods has depicted a smart way to
business for expansion and maintenance of premiums. There should be feasibility study of the
product to decide whether its performance in the market will be good or a failure and also
identification of reasons which will restrict the growth and their elimination plays an important
role for the development of new food concepts. For the development in the deprived
performance among market related to fresh and well designed food where a stress has been laid
on the direction of high stages for customer association and it also incorporates by the means of
new food service processes which are necessary. For sustaining long , optimising research should
be adopted which can further be utilised to produce some food designs which are precious .This
would help to maintain the technological and R&D purpose with proper promotional strategies .
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CONCLUSION
With the help of report it has been concluded that for deciding a recipe , menu
planning and methods for services is immensely affected by various internal and
external factors. For the development of product, numerous stages are conducted which
includes monitoring and feedbacks.
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REFERENCES
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Brown, A.C., 2018. Understanding food: principles and preparation. Cengage learning.
Cullen, K.W. and et.al., 2015. Differential improvements in student fruit and vegetable selection
and consumption in response to the new National School Lunch Program regulations: a
pilot study. Journal of the Academy of Nutrition and Dietetics.115(5).pp.743-750.
Dixon, E.and et. al., 2014. Application of a menu-planning template as a tool for promoting
healthy preadolescent diets. Topics in Clinical Nutrition.29(1).pp.47-56.
Knai, C. and et.al., 2015. Has a public–private partnership resulted in action on healthier diets in
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Payne-Palacio, J., 2016. Foodservice Management: principles and practices. Pearson Education.
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driven approach to identify the most relevant leverage points for action. Resources,
Conservation and Recycling.109.pp.155-165.
Silvennoinen, K.and et.al., 2015. Food waste volume and origin: Case studies in the Finnish food
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Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.
Online
Introduction to Menu planning and Product Development.2018.[online].Available
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