HND Hospitality Management: Menu Planning & Product Development

This report explores menu planning and product development within the hospitality industry, focusing on menu design, recipe development, and the creation of a supportive food service environment. It details the importance of menu compilation, attractive menu design, and adapting to customer preferences, using the example of Prezzo Italian Restaurant introducing Mexican pizzas. The report also emphasizes the significance of a conducive food service environment, highlighting elements like creativity, furniture selection, music, and the use of contemporary materials. Findings from customer research regarding new food concepts, specifically Mexican cuisine, are discussed, along with justifications for choosing this concept and recommendations for its successful launch and implementation, including promotional strategies and open kitchen concepts. The importance of performance review and customer feedback is stressed to ensure the successful development and implementation of new food concepts.

Menu Planning and
Product Developemnt

Table of Content
 Introduction
 3.1 Menu design to reflect the menu compilation and
recipe development
 3.2 Development of the food service environment to
support menu, recipe and service style
 4.1 Findings of the research in to customer
requirements towards new food concept

CONTINUE.....
 4.2 Justification of the choice of new food concept
 4.3 Recommendations on launch or implementation of
new food concept
 4.4 Review of performance in order to developing and
implementing new food concepts
 Conclusion
 References

Introduction
Menu planning is list of dishes that are served in a given meal. This
presentation covers menu design, development of the food service
environment, findings of research into customers requirements,choice
of food concept, recommendations and review of performance.

3.1 Menu design to reflect the menu
compilation and recipe development
Menu compilation
The compiling of the menu is an important work in food
and beverage industry. There are number of factors that
must be important to during the time of menu
compilation. In Prezzo, the there are various elements that
are considered by the management department.

Contd....
Menu Design- Menu is an essential part of a restaurant, so
menu must be unique and design need to attractive.
Through this more customers will retain and sales
increased. While drafting menu focus of restaurant must
be towards requirements of customers.

Menu
Prezzo Italian Restaurant have decided to introduced new
concept in food which is Mexican pizza's. The rest add
Mexican flavour in Pizza's offered by them. The changes
are take place due to new trends and customer preference.
Through this restaurant sales and revenue will also
increased.
The ingredients used in making Mexican pizza's are:-
15 ounces of rinsed and drained black beans

MENU
Antipasti board of cured Italian
meats 11.95
Flat breads 9.50
Large garlic pizza bread 6.70
Marinated olives 3.25
Calmari caprses 6.60
Salad 5.85

Contd...
TRE GUSTI
( pepperoni, seasoned chicken and pancetta)
11.80
FLORENTINA
(spinach, olives, mozzarella and an egg)
9.95
MARFHERITA
( tomatoes, mozzarella and fresh basil)
10.10
EXTRA TOPPINGS
( chicken, pepperoni, prosciutto, pancetta, fresh
mozzarella)
12.45
GOAT'S CHEESE AND RED PEPPER
( with sun blushed tomatoes, olives and red pepper
tapenad
ALL OTHER TOPPINGS
(mushroom, basil pesto, olives, pineapples)
1.50

Contd...
PASTA CLASSIC £
Spaghetti with king prawns
( In a chilli pomodoro sauce)
12.80
Penne arrabbiata
(in a chilli pomodoro sauce. Kcal
501)
8.85
Oak smoked salmon penne
( in a chilli pomodoro and basil pesto sauce)
11.95
Penne Alla Rusticana
(chicken, pancetta, crispy
prosciutto and peppers in a
creamy pomodoro sauce)
11.40

Contd...
SALAD £
Classic Caesar
(in a casear dressing) 8.25
Chicken, bacon and avocado
(in a honey and mustard dressing) 11.80

Contd...
DESSERTS £
HONEYCOMBS SMASHED
CHEESCAKE
(Topped with crunchy honeycombs pieces
coated in chocolate)
6.60
PANNA COTTA
(Three mini Panna Cottas with fruit
compote)
5.25
CHOCOLATE BROWNIE DOME
(filled with caramel. Served with warm
white chocolate sauce and fresh
raspbarries)
7.56
VANILLA CHEESECAKE
( choose from fresh raspberries and fruit
compote or salted caramel sauce)
5.69

3.2 Development of the food service
environment to support menu, recipe
and service style
Without a good environment, it is not possible to attract
more consumers. In food service environment, it includes
all the things from the inception of the product
production to the conclusion of the product by delivering.

Contd....
Prezzo can choose some attractive things related to interior
and theme that can easily be able to attract customer's
attention, they are as following:
Creativity- The restaurant can use different creativity and
show it by making change in the ambience, interior,
design and decoration that can help it attract more
customers.

Contd...
 Selection of furniture- It is another necessary and important
ambience that if Prezzo make innovation in its furniture,
decoration and lighting, this will help it to increase its sales such
as it can use eyes attractive lighting to decorate the restaurant.
 Music- It also plays an important role on the service department.
The Prezzo restaurant can play background sound or music
because the background music played is sometimes so appealing
that the customers enjoy a lot.

Contd...
Use of glass, mirrors and wood- In the decoration, the
management department of the company can use glass,
mirror and wood in decoration.
Contemporary materials- It is combination of various
material such as steel, plastic, stone, bricks etc. by using
all of these, Prezzo can design a beautiful environment.

4.1 Findings of the research in to customer
requirements towards new food concept
Prezzo Restaurant can develop something new related to
new food service concept because restaurants always tried
to develop something new provide satisfaction to its
customers and achieving their business target and
objectives.

Contd...
The manager of Prezzo decided to develop Mexican food
concept or started the concept of Mexican meal which
mainly contains 5 recipes such as Mexican Pizza, Pasta,
Microni, Sandwich and Rice.
According to the consumers needs, demands and
requirements it mainly Mexican Pizza as a new recipe.

Contd...
There are following steps that can be taken by the company
in to consideration for accessing this concepts.
Appropriate selection of the product- It is an important step
in which Prezzo restaurant contains different types of
Mexican food such as Mexican Pizza, Sandwich, Pasta,
Microni and rice etc.

Contd...
Fill it- It is the another step important part which attract
customers with the attractive fillings of products such as
chicken, chilli etc.
Covers it from top- It is related to the garnishing with
vegetables, fruits and cashew's as well as paper with
onion and as per the customer requirements. Garnishing is
important because it makes food attractive.

4.2 Justification of the choice of new food
concept
The manager of Prezzo restaurant choose the concept of
Mexican food concept because in UK it is in trend and in
caparison to last year there are various new Mexican food
restaurants opened cause of customers choice. The people
of UK eat fast food more than other and in Mexican
recipes Prezza launch Mexican pizza as a new recipe.

4.3 Recommendations on launch or
implementation of new food concept
Launching a new product is always an important task for the
business and there are several factors considered when
the company launch a new product such as time,
purpose, place and others.
 The new product can be launched with the promotions
over local newspaper, TV and social media etc.

Contd...
 The concept of open kitchen can be initiated along with
the product launch by which customers will be able to
see the whole process and they can easily customize
their orders.
 The concept of special discount offer with certain
product packages can be initiated in the meantime to
encourage the consumers.

4.4 Review of performance in order to
developing and implementing new food
concepts
Once the product is launched, the company review the
performance of the product to determine whether the
customers are showing their interest for the product or
not. The actual performance can be measured by
comparing the expected level of customer demand and
satisfaction with actual level.

Conclusion
From the above presentation, it can be concluded that menu
designing, recipe development are important for the
growth of restaurant. Recommendations and review of
performance are provide in order to developing and
implementing new food concepts

References
Tao, J. and et, al., 2017. Integration of Life Cycle
Assessment with computer-aided product development
by a feature-based approach. Journal of cleaner
production. 143. pp.1144-1164.
Wang, H. and et, al., 2017. Development of an autonomous
treatment planning strategy for radiation therapy with
effective use of population‐based prior data. Medical
physics. 44(2). pp.389-396.

THANK YOU