This report focuses on menu planning and the development of new food concepts within the food service industry. It begins by justifying the menu design, emphasizing recipe development and the importance of a well-structured food service environment. The report then delves into understanding customer requirements through primary and secondary market research methods. The author justifies their choice of a new food concept, highlighting the importance of aligning with customer preferences. Recommendations for launching and executing the new concept are provided, along with a self-assessment of the author's performance in developing the food concept. The report concludes with a list of references, providing a comprehensive overview of the topic. The report is designed to aid in understanding and applying the concepts of menu planning and food service development within the restaurant industry.
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