Menu Planning & Product Development: HND Hospitality Management Unit

This report discusses menu planning and product development within the context of Prezzo Restaurant's initiative to introduce a fusion menu blending Italian and British cuisine. It justifies the menu design, emphasizing nutritional value, reasonable pricing, and adherence to food safety regulations. The report also explores the development of a supportive food service environment, highlighting hand service, cultural decor enhancements, and improved customer service. It presents research findings on customer preferences, lifestyle changes, and acceptance of the new food concept, justifying the choice of the fusion menu based on customer demand and competitive advantage. Recommendations are made for improving services, including integrated management information systems and employee training. A review of the menu launch reveals positive customer feedback but also identifies areas for improvement in order taking and billing efficiency. The report concludes that effective menu planning and product development, driven by market research, are crucial for meeting customer demands and achieving business objectives.

Menu Planning
&
Product Development

Table of content
 Introduction
 Main Body
 Conclusion
 References

Introduction
 Menu planning is the process of determining what needs to be included in a meal i.e., main
dishes, side dishes and desserts.
 Product development is the process of creating a new product that is unique from existing
products in the market.

Justifying menu design to reflect the menu
compilation and recipe development
 Prezzo Restaurant has proposed an idea of serving fusion dishes
and desserts between Italian and British culture for making menu
more creative.
 The menu is designed in such a way that it very conveniently
reflects the new additions in the menu along with the ingredients.
 The restaurant has decided to keep the dishes highly nutritious
and low calorie at very reasonable prices for fulfilling the
requirements of food safety regulations of the country.

Justifying the development of food service environment
for supporting menu, recipe and service style
 The restaurant has chosen the hand service style for serving the dishes
that are eaten very sophisticatedly.
 The changes in the decor of the restaurant that shows up the fusion and
mix of British and Italian culture would enhance the attractiveness of the
place.
 It would help the Prezzo in giving some meaning to the new fusion
menu.
 Proper greetings from the servers, waiters, and the floor manager creates
a good ambience which contributes to the success of a restaurant.

Findings of research into customer
requirements for new food concept
A research was conducted that highlights the requirements of the customers :
 Preferences of the customers : It was found out from the research that people like high
nutritious food especially for families and old age people
 Change in lifestyle : It was discovered that people are becoming more health
conscious and wants more organic and low calorie food items.

To be conti…
 Price and Quality : In the research, people were asked about how much they would
like to spend in a restaurant and what quality they expect..
 Acceptance by customers : People welcomed the new product idea of the restaurant.
 Improvement in key areas : The research also highlighted where the restaurant can improve its
services to keep its customers highly engaged.

Justifying the choice of new food concept
The new menu is justified because of the following reasons:
 People likes to experiment and tends to try out new dishes.
 The research supported the idea of prearrange the
nutritious and low calorie food.
 For keeping up the competitive position in market by
offering innovative dishes.
 For reviving the old classic dishes of Britain. Blending it
specifically with Italian food because of the high
popularity of pasta and pizza around the world in all age
groups.

Recommendations on the launch of new
food concept
There are recommendation where the Prezzo can further improve its
services.
 The restaurant can employ an integrated management information
system for conducting its operations more effectively.
 It will lead it to achieve its objective of cost efficient food place.
 It can take orders through electronic devises that could immediately be
communicated into the kitchen.
 The uniform of the staff can be made neat, clean and eye catching that
somehow relates to two different cultures.

Reviewing own performance in relation to
developing and executing new food menu
 The new menu and food concept was perceived well by
the customers.
 A pilot launch was done for identifying the viability of the
food concept. The outcomes were pleasant.
 The menu was designed by keeping in mind the needs and
preferences of the people, competitors strengths and
weaknesses and some other factors.
 From the feedback mechanism, positive feedbacks were
received from the customers who tried British-Italian food.

To be conti…
 However, there was a problem in taking orders as some orders got mixed and a situation of
panic was arisen.
 People waited for the bills, this showed the lack of efficiency of the operator and the billing
system.
 Also, technical training could be given to employees regarding how to use the technology in
their operations.

Conclusion
 It can be summarised that menu planning involves comprehensive procedure of deciding
what meals needs to be added at what price.
 Product development involves various stages such as market research is the foundation of
forming an idea of creating an innovative food product that is capable of meeting the
demands and requirements of customers.

References
 Horacek, T. M and et.al., 2018. Development and validation of the Full Restaurant Evaluation
Supporting a Healthy (FRESH) Dining Environment Audit. Journal of Hunger &
Environmental Nutrition. pp.1-20.
 Lee, C., Hallak, R. and Sardeshmukh, S.R., 2016. Innovation, entrepreneurship, and restaurant
performance: A higher-order structural model. Tourism Management. 53. pp.215-228.
 Liljedal, K. T. and Dahlén, M., 2018. Consumers' response to other consumers' participation in
new product development. Journal of Marketing Communications. 24(3). pp.217-229.