HND Hospitality: Menu Planning and Product Development Analysis Report

This report delves into the principles and practices of menu planning and product development within the context of the hospitality industry, specifically using the case of 'Little Italy' restaurant. The report begins by outlining the core principles and factors involved in recipe development, emphasizing quality, health and safety, and resource availability, alongside customer preferences, supplier selection, and workforce creativity. It then explores the factors influencing menu-planning decisions, including occasion type, food safety, current trends, location, and space availability. Furthermore, the report discusses various service methods, examining factors like restaurant type, food type, and time availability. The analysis extends to the stages of menu product development planning, from idea generation to pricing strategies, and identifies different factors affecting the development process, such as staff capabilities. The report provides a comprehensive overview of menu planning and product development, offering insights into the complexities of restaurant management and the importance of strategic decision-making.

MENU PLANNING AND
PRODUCT
DEVELOPMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development............................................................................1
1.2 Factors that influence menu-planning decisions........................................................................2
1.3 Factors that influence service methods......................................................................................3
2.1 Stages of menu product development planning.........................................................................5
2.2 Different factors on the development process...........................................................................6
TASK B...........................................................................................................................................7
Enclosed in ppt ......................................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................9

INTRODUCTION
Planning and managing menu and its elements within any food service providers is the
primary action that need to be considered. It includes consideration of number of factors related
to suppliers, staff and other related elements (Linassi, Alberton and Marinho, 2016). The study
will present given tasks in the context of Little Italy, a restaurant in UK established in year 1995
famous for its Italic cuisine.
This study will focus on a new food concept that is American- Italian” introducing by
selected restaurant. It will present a description to some principles and factors affecting the
development of recipe within selected restaurant. It will also cover the factors that are
influencing decisions related to menu planning process with explanation to different factors on
the development process. The report will describe stages of menu product development planning.
Along with it will some justifications related to menu design, selection of new food concept and
development of food service environment.
TASK A
1.1 Principles and factors of recipe development
Basic principles of recipe development for selected restaurant are-
PRINCIPLES DESCRIPTION
Providing quality
services
It the fundamental principle of restaurants or hotels to provide quality of
food to its customers. They must maintain level of hygiene, high quality of
raw materials for preparing the dishes (Gottschall, Gultek and Heroux,
2018). The staff of LITTEL ITALY restaurant are highly involved in
delivering quality of services by making point to point investigation to
maintain high standards of services within its settings.
Considering
health and safety
of consumers
Restaurants must undergo different provisions for regulating health and
safety of customers as well as the workers (Davis and et.al., 2018). The
selected restaurant has adopted different food safety standards applied to its
food products and recipe.
Availability of
resources
Before developing any recipe within restaurants, it is the fundamental duty
of head chef to accumulate required resources for it (Buisman and et.al.,
2019). The selected restaurant must ensure the availability of resources
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related to its new food concept. It will support recipe development process.
FACTORS
Preferences of
customers
This is the important factor that need to be considered before developing any
recipe. The selected restaurant need to focus on tastes of targeted customers
(Leib and et.al., 2018). Staff of restaurant must focus upon the likes and
dislikes of customers before planning for any recipe or new food concept.
Little Italy restaurant need to analyze the taste and preferences by taking their
feedback and views related to the new recipe and food items.
Nature of
suppliers
For every restaurant, there must be proper selection of suppliers for arranging
raw materials that will support its development processes (Russolillo-
Femenías and et.al., 2018). Little Italy restaurant for its new food concept and
development methods, need to assess different new suppliers for arranging
various of new spices that are going to be used within its American- Italian
cuisines.
Creative
workforce
For applying all strategies related to development of recipe, there must be an
active participation from creative workforce (Kale and Auti, 2015). For
restaurants like Little Italy, the management need to gather its creative staff
member for idea generation and strategic planning, Lack of innovative thinking
among the staff lead to make the process unsuccessful.
1.2 Factors that influence menu-planning decisions
Menu planing decisions in Little Italy restaurants are being carried out with the help of its
managers and executive chef. There are number of factors that influence decision of restaurants
related to menu-planning.
TYPE OF OCCASSIONS
Menu planning decisions within restaurant setting is altered by the type of occasions or events.
Management need to alter their menu contents in accordance events as well as with customers'
needs (Young and Thaivalappil, 2018). For example, Little Italy need to alter its menu content
for birthday parties, formal meetings, anniversaries and for fine dining. Similarly, it need to
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focus on the demand of customers related to every occasions and need to plan menu products
accordingly.
FOOD RELATED INFECTIONS
The management needs to analyze different food related infections that may commonly occur
due to certain combination of food items (Frank and Marsden, 2016). For a new concept of
American- Italian food, the executive chef is responsible to analyze different food allergies that
may happen due to any of its menu products. This can be done with the help of certain food
safety authorities and applying food preservation and safety laws.
CURRENT FOOD TRENDS
Menu planning decisions must be based on the trends and offerings that are being liked
by customers. In UK, customers like their plates to be served with innovative and creative
presentation (Bacon, Mayer and Nakamura, 2016). This trend related to the presentation of food
item must be adopted by restaurants. Little Italy should recognize different trends related to its
new food concept, to deliver customers exactly same dish or presentation they want.
LOCATION OF RESTAURANT
Menu planning decision is being greatly affected by its location that impact the services
of suppliers, resources and other maintenance procedures. Planning of menu for restaurant deals
with issues like selection of menu design, dishes which require advanced assessment regarding
supply of raw material to prepare mentioned dishes (Pilcher, 2016). For instance, Little Italy
have a single chain of supplier for American spices which is located far from restaurant. This
may create a problem in receiving prompt services from suppliers end. Hence, Menu must be
planned according to its location and number of available service providers near it.
AVAILABILTY OF SPACE
This is one of the most considerable factor that must be a concern of management and
executive chef. The restaurants must have their primary focus on spacious area and kitchen
equipment they have. They need to establish a sustainable working environment for staff
(Semeradova and Vávrová, 2016). For instance, if Little Italy include any traditional American-
Italian dish to its menu that require long preparation hours it need to be arrange suitable
equipment for it. Hence, Availability of equipment and space is an important factor that affect
menu planning decisions for any restaurant.
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1.3 Factors that influence service methods
Basic service method that are being utilized within restaurant settings are generally
depends on efficiency of food servers and training imparted to them.
For Table services, the restaurant make sitting arrangements for customers and serve
them by involvement of one to two serving staff (Castro and et.al., 2016). For this service,
restaurants need to have spacious accommodation for its customers and have to recruit more
waiters and food serving staff to serve families and group visiting to restaurant.
For Pre plate services which is commonly adopted by restaurants is the easiest method
to conduct. This service method include process of plating food items from kitchen area itself
and presenting it to customers (Young and Thaivalappil, 2018). This will be convenient for staff
to do plating in a spacious area and reduces risks of spillage of food items at serving tables of
customers.
For sitting buffet services, restaurants arrange sitting area for customers but they have to
be in a queue to take food from displayed food items. This services is comfortable for both, the
guests and staff as well (Lee, Sardeshmukh and Hallak, 2018). There are following are additional
factors that can become a part of concern for this serving methods. Little Italy restaurant for its
new food concept is highly depends on certain factors for performing or undergoing different
food service methods.
Factors Description
Type of
restaurant
and its
location
For selecting any service method, the restaurants need to look after availability of
space, number of seats and tables and location (Lee, Sardeshmukh and Hallak,
2018). For instance, if Little Italy undergo for a buffet system for launching its
new food concept, it need to select a spacious area to accommodate its customers,
require large number of waiters to give full time service to guests.
Type of
food items
to be served
Serving methods depend upon the type of food that is going to be served (Castro
and et.al., 2016). For new food concept of Little Italy restaurant, there is an
inclusion of authentic American- Italian dishes that need to be served by staff. For
these items, restaurant require trained and experienced servers who can present
dishes in standard way.
Availability This is the important factor that influence serving methods. For instance, Little
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of time Italy cannot undergo for a typical serving method if customers are waiting for
longer time period. This long waiting time may dissatisfy them and present a
wrong image of staff.
2.1 Stages of menu product development planning
Little Italy undergo for definite steps for products development planning and it will focus
upon some key points such as training to staff, allotment of tasks withing this process.
Generating the idea of recipe
For generating an idea of recipe, the restaurants need to do certain assessments related to
their capabilities, skills. For this they must perform SWOT Analysis to receive a framework of
its weaknesses that need to be reduced (Kale and Auti 2015). Apart from this, restaurants may
ask for the views of experienced workers or staff to improve plans for menu product
development.
Testing and screening of generated idea
After generating idea of recipe, the restaurant need to undergo for testing of planned
recipes. There screening process related ton new food concept, Little Italy restaurant must plan
for a proper feasibility study to initiate menu product development (Semeradova and Vávrová,
2016). It must analyse the loopholes or gaps existing in designed plan to make it progressive by
nature. All trials must be done to smooth en final preparation of plan for menu products.
Analyse resources and pattern of work
After testing of plan, the management team of restaurant need to perform assessment
related to extent of available resources, equipment that are required for implementation of
product development process (Linassi, Alberton and Marinho, 2016). Little Italy for its new food
concept have planned proper resource analysis methodologies to assess whether there is any
additional equipment required or not. It has also prepared a specific outlines to generate
promotional strategies for its new food concepts as well as for new suppliers
Applying pricing strategies
This is the last stage conducted by restaurants where managers with executive chef take
decisions regarding pricing and costing of products. Pricing strategies are set by analysing
competitors and demands of particular dish into the market (Gottschall, Gultek and Heroux,
2018). Little Italy for its new food concept must assess the advantages of different type of
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pricing strategies and apply it as per the nature of market and financial status of its customers.
Since, it is presenting American- Italian food in market which is highly
2.2 Different factors on the development process
There are various factors that influences the developmental process within any restaurant
settings. These factors basically related with different social, economic and other factors that
indirectly affect process of development. For Little Italy restaurant, these factors need to be
considered for success of its new food concept.
Capabilities of staff
Development process are highly depends on the caliber of staff of restaurant. The
restaurant need to select appropriate, attentive and talented working staff for its development
process (Kale and Auti, 2015). The staff of Little Italy have actively participated in creating and
innovation of new food concept. They are highly motivated and tend to work collaboratively to
achieve desired routine targets. Few junior chefs and newly joined staff have learned number of
traditional American cuisine to develop the perfect blend of American- Italian dish. Hence,
cooperative working culture must be established by employees to support development process
within any restaurant.
Technological factors
For every restaurant settings, technology is being playing a vital role for implementing any
development processes. Inclusion of technologies within any development procedures of
restaurant increases efficiency of task forces (Buisman and et.al., 2019). Lack of technology may
deliver it slow pace of working and deliver it an undesirable result.
There are number of culinary technologies have been introduced to facilitate cooks and
food preparations staff within restaurant and hotels. Usage of advanced ovens, automated
chillers, vacuum sealers for food storage are different technological support that is being utilized
by various restaurants and hotels (Rathore and et.al., 2018). Little Italy may use such
technologies for efficient and smart working or cooking. For its new food concept, these culinary
techniques will be helpful in storing, cooking food items.
Apart from culinary systems, technologies for improving businesses must also be used by
restaurants. This will increase its marketing, promotion and advertisements strategies. Little Italy
may use certain technological support to know the interests of UK population in traditional
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American cuisines with help of open feedback, digital media platforms and other social media
networks.
Social factors
These factors refer to the customers' perception, their culture, age group, tastes etc. These
factors regarding restaurant services or products are highly important to receive customers'
loyalty and success for any new food concept. For Little Italy restaurant, there must be a risk of
losing regular customers and increasing potential customers (Gottschall, Gultek and Heroux,
2018). Regular Italian customers of restaurant may not receive satisfactory service due to the
introduction of new food concept. This is an example of cultural diversity affecting development
process within restaurants.
Age group of customers may be a social factor that affect success of American- Italian
food concept. There may be a risk that the dishes may be easily accepted from middle aged
customers and may not be liked by children. Such type of factors becomes a hurdle in
development process of restaurant.
Economic Factors
The most common economic factor that affect development process of any business is
poor economic condition of country. This issue hampers the development process of any
organization. In terms of restaurants, this issue can highly impact the suppliers, budgeting,
product pricing, advertisements, promotions of products (Bacon, Mayer and Nakamura, 2016).
Along with it, increasing rate of inflation and unemployment also is one of the most considerable
factor that shatters development process of restaurants. Due to such economic instability, the
restaurants cannot provide sufficient salary packages to its employees which decreases their
productivity and final hamper the development processes within restaurant settings.
TASK B
Enclosed in ppt
CONCLUSION
The report has summarized that restaurant must plan its menu planning methods
depending upon its resources and internal capabilities. The foremost thing that need to be
followed is maintenance of health and safety of employees and customers. The study has further
reflected that restaurants must analyze its accommodation and then finalize its serving methods.
The report has included that selected organization has undergone for new food concept which
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must comply basic food safety measures and its menu designed also reflected new food contents.
This has attracted customers and targeted all aged group. Furthermore, the study concluded the
fact that executive chef of restaurant has played an important role in delivering standardized
working environment and services to consumers.
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REFERENCES
Books and Journals
Bacon, P., Mayer, H. and Nakamura, H., 2016. Food Fights or a Recipe for Cooperation? EU–
Japan Relations and the Development of Norms in Food Safety Policy. In The European
Union and Japan. (pp. 137-152). Routledge.
Buisman, M. E. and et.al., 2019. Donation management for menu planning at soup kitchens.
European Journal of Operational Research. 272(1). pp.324-338.
Castro, I. A. and et.al., 2016. Food ordering for children in restaurants: multiple sources of
influence on decision making. Public health nutrition. 19(13). pp.2404-2409.
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Frank, A. and Marsden, T., 2016. Regional spatial planning, government and governance as
recipe for sustainable development?. In Metropolitan Ruralities. (pp. 241-271). Emerald
Group Publishing Limited.
Gottschall, R., Gultek, M. and Heroux, L., 2018. Similarities and Differences in US and
Canadian Restaurant Marketing Strategies: A Cross-Border Analysis of Menu
Offerings. Journal of Tourism and Hospitality Management. 6(1). pp.1-8.
Kale, A. and Auti, N., 2015. Automated menu planning algorithm for children: food
recommendation by dietary management system using id3 for Indian food database.
Procedia Computer Science. 50. pp.197-202.
Lee, C., Sardeshmukh, S. and Hallak, R., 2018. Understanding the innovation development
process in restaurants smes. CAUTHE 2018: Get Smart: Paradoxes and Possibilities in
Tourism, Hospitality and Events Education and Research. p.121.
Leib, T. and et.al., 2018. Web-Based Menu Design: A Conjoint Value Analysis. International
Journal of Hospitality & Tourism Administration. 19(4). pp.361-373.
Linassi, R., Alberton, A. and Marinho, S. V., 2016. Menu engineering and activity-based
costing: an improved method of menu planning. International Journal of Contemporary
Hospitality Management. 28(7). pp.1417-1440.
Pilcher, J. M., 2016. Culinary infrastructure: How facilities and technologies create value and
meaning around food. Global Food History. 2(2). pp.105-131.
Rathore, K. and et.al., 2018. SMART RESTAURANT FOOD MENU SYSTEM.
Russolillo- Femenías, G., and et.al., 2018. A practical approach to the management of
micronutrients and other nutrients of concern in food exchange lists for meal planning.
Journal of the Academy of Nutrition and Dietetics. 118(11). pp.2029-2041.
Semeradova, T. and Vávrová, J. N., 2016. Using a systemic approach to assess Internet
marketing communication within hospitality industry. Tourism Management
Perspectives. 20. pp.276-289.
Young, I. and Thaivalappil, A., 2018. A systematic review and meta-regression of the
knowledge, practices, and training of restaurant and food service personnel toward food
allergies and Celiac disease. PloS one. 13(9). p.e0203496.
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