Menu Planning and Recipe Development Report for Margot Restaurant

This report provides a comprehensive analysis of menu planning and product development, focusing on the case of Margot Restaurant. It begins by outlining the principles and factors crucial for effective recipe development, emphasizing creativity, taste, and quality. The report then assesses the factors influencing menu-planning decisions, including quality, price, service, and decor, and discusses various service methods such as buffet, table service, and counter service, along with the factors affecting their implementation. The core of the report delves into the stages of menu product development planning, including idea generation, concept testing, business analysis, and new product pricing. It also evaluates the influence of financial, social, and staff-related factors on the development process. Finally, the report concludes by summarizing key findings and suggesting recommendations for introducing new food concepts, supported by references to relevant literature. The report underscores the importance of considering customer preferences, market trends, and financial viability in the hospitality industry.

Menu Planning and
Product Development

Table of Contents
Introduction......................................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discuss the principles and factors of recipe development................................................1
1.2 Assess factors that influence menu-planning decisions...................................................2
1.3 Discuss factors that influence service methods................................................................3
TASK 2............................................................................................................................................4
2.1 Stages of Menu Product Development Planning..............................................................4
2.2 Evaluation of Influence of Different Factors on Development Process...........................5
TASK 3 & 4.....................................................................................................................................5
Covered in ppt........................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

Introduction
Menu planning refers to the selection of dishes or recipes for an event or for consumers.
The recipe or menu must be developed according to the nutrients and eating habits of customers.
In this modern world, hotel or restaurants are continuously improving the menu or food they are
providing to their consumers for attracting potential customers. Margot restaurant is the taken
firm for this assignment report which is a Italian restaurant situated in the heart of Covent
Garden. In this report, principles and factors which are considered in the menu planning will be
discussed. This report will also examine the various stages of menu product development
planning along with the influence of various factors on the menu development process. Further a
presentation will also be prepared which will provide the menu design and factors which must be
considered in menu design. The presentation will also cover the finding and choice for the new
concept of food. In the last, recommendations will be provided for introducing the new concept
food.
TASK 1
1.1 Discuss the principles and factors of recipe development
There are several principles which must be followed properly for developing a tasty
recipe. These principles are also followed by the staff of Margot for developing their recipe or
food. These principles are given below: Creativity: It is a major principle which enhances the customer experience as well as taste
of recipe (Fuller, 2016). Customers wants to eat new and unique food without affecting
their health. So the chef of Margot have creative thinking due to which they can develop
unique and creative food which will attract more customers as well as can enhance the
customer satisfaction. Taste and quality: It is an another important principles which must be considered by the
Chef and staff of Margot while preparing the food or recipe. Bad taste and quality can
negatively impact the customer retention by the restaurant. Taste of customers vary with
each other but it is the responsibility of chef of firm to maintain the taste and quality
properly.
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Change in food
Making changes in food assist the restaurants like Margot to enhance the richness in the
taste and quality in the food. Through the change, restaurants can attract new consumers towards
the firm which will increase the profit of the hotel (Gustavsson and et. al., 2011). Through the
change, firms and restaurants can innovate new and unique food products by combining different
dishes.
Advantages Disadvantages
 Due to the change, new customers can
come to restaurant as new dishes can be
developed using the change.
 Restaurant can catch the ongoing food
trends using the change which will
enhance the sales and profit for the
business.
 Change in food often leads to lost taste
of food which can negatively impact
the brand image of restaurant.
 Also, due to the change, food can lost
the nutrients which results in unhealthy
food.
1.2 Assess factors that influence menu-planning decisions
There are various factors which can effect the menu planning decisions. These factors
needs to be considered by the chef of Margot while developing their menu. Some of these factors
are discussed below: Quality: It is a major factor which can effect the menu planning. Organisations needs to
check for the quality of food in terms of hygiene or healthy. Not considering this factor
can leads to customer dissatisfaction which will also impact the profit and revenue of
firm (Hansen, 2014). Price: These plays a crucial role in menu planning as the Margot needs to focus on the
competitors prices for setting their own. High prices can lead to less customer whereas
affordable prices can enhance the customer base. Service: Customer when visiting the restaurant, seeks for high quality services from the
organisation. So the staff needs to be knowledgable enough for explaining the dishes to
customers so that they can decide the food. Proper services can leads to customer
satisfaction.
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 Decor: It also plays a essential role in presenting the food. The management of restaurant
needs to ensure that the surrounding as well as food must be decorated enough so that
customers will get amazing experience at hotel (Ilieva, 2016).
1.3 Discuss factors that influence service methods
Service methods refers to the methods through which the services or products are
provided to the consumers. Some of the services methods used by the Margot are discussed
below:
Buffet: In this method, the food is cooked and served on the tables in queue from where
the customers can take the food themselves. Margot is also providing this service through which
the consumers can choose the food they want to eat from a wide range. Advantages of buffet is
that this service does not consume time and efforts as consumers can take the food themselves.
Whereas the disadvantage of Buffet is that food may waste due to serving on the table and even
the temperature cannot be controlled on the tables where the food is served.
Table service: In this, the food is prepared and served to consumers on the table at which
they are sitting. This service is also provided by the Margot for serving the customers at table.
Advantages of Table service is that families and friends can sit together and even can enjoy the
food together which will provide good experience to customer (Liu and Rong, 2015).
Disadvantage of table service is that it can leads to cold food served as time will be taken by the
staff for serving the food on the table.
Counter service: Margot is also providing this service in which the visiting customers
can order the food directly on the counter and then take the food when prepared. Advantage of
counter service is that the consumers can see the food before eating and can suggest ingredients
to add in food. Disadvantage of counter service is that it consume space and time for moving the
carts.
Some of the factors which can influence the service methods in Margot are discussed
below: Timing: This factor heavily impact the service methods as consumers does not prefer to
wait for food and when food is provided on time then their hunger can be fulfilled.
 Food presentation: It is also a important factor which can influence the services methods
and customer mindset. If the served food is not attractive then it can leads to
dissatisfaction among the consumer.
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TASK 2
2.1 Stages of Menu Product Development Planning
The menu product development is a very essential task for every other restaurant like
Margot Restaurant. It is so because of the more requirement of care and research in order to
attract a large number of customers. The Margot Restaurant is planning to offer a new recipe to
their customers so that the market share of the restaurant can be maintained and increased to
some extent. So in order to achieve the following objective of offering new recipe to customers, t
has to pass through several stages, these stages are explained as under:
Idea Generation: The first stage in the menu product development planning is the idea
generation. This is the first step that Margot Restaurant has to take. It has to identify the areas of
development that can be an opportunity for the restaurant (Malik and Kumar, 2012). This can be
done with the help of doing SWOT Analysis which will help the restaurant in finding out the
opportunities available to them. After this analysis, the restaurant can do brain storming which
can help in forming the plan upon which the restaurant can enact upon.
Concept Testing and Idea Screening: In the next stage, the evaluation of the idea is to be
done. It is important to know whether the concept and idea are capable enough to capture and
attract the market and the consumers respectively. It will also help in knowing whether to work
upon the idea or not. After deciding the efficiency of the concept, feasibility analysis is done for
deciding about the viability of the concept.
Business Analysis: After doing the concept testing and idea screening, than in the next
stage the profit margin of the product is decided that how much amount will be added to the
price of the product as its profit (Penner, Adams and Rutes, 2013). After the profit margin, the
next is the offering of the product to the customers as sample so as to know about the view of the
customers towards the product made by restaurant and according to their comments the
rectification is made on.
New Product Pricing: When the restaurant has decided about the profitability and testing
of product in the market than according to this the current and future of the product is decided
such as the value that it is providing currently to the customers and what will be the future of the
product will it be able to survive in the market in the future.
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2.2 Evaluation of Influence of Different Factors on Development Process
There are various factors that influence the menu product development process. It also
plays an important role in enhancing the sales of the restaurant in a positive way (Rahman, Abd
and Ismail, 2014). So it is very important for Margot to perform this function very well as well
this process is also influenced by many factors which are discussed as under:
Financial Factors: These are those factors which affect the working of a company
depending upon it financial situation. The including in this factor are such as availability of
finance that must be in sufficient amount with the restaurant to deal with the risks attached to this
work.
Social Factors: These factors includes the tastes and preferences of the customers which
changes from time to time, a positive adoption of these changes by the restaurant can impact
positively upon the growth and development of the business.
Staff Members: It also depends upon the skill and knowledge of the staff members
employed for making the product for the customers (Tukker, 2015). Skilled employees will help
in getting a positive response from the customers.
TASK 3 & 4
Covered in ppt
CONCLUSION
From the above report, it has been concluded that while developing a recipe, staff of
Margot needs to consider several principle which are helpful in preparing a proper meal. Also the
staff needs to consider the factors such as Quality, Price, Service, Decor etc. which can influence
the menu development. The hotel can provide services such as Buffet, table service, counter
service etc. to their consumers so that they can have the food without any issues. The
management of firm also needs to consider Language, Design Styles, Colour, Theme Reflection
etc. while preparing their menu.
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REFERENCES
Books and Journals
Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC Press.
Gustavsson, J. and et. al., 2011. Global food losses and food waste(pp. 1-38). Rome: FAO.
Hansen, K.V., 2014. Development of SERVQUAL and DINESERV for measuring meal
experiences in eating establishments. Scandinavian Journal of Hospitality and
Tourism.14(2). pp.116-134.
Ilieva, R.T., 2016. Urban food planning: Seeds of transition in the global North. Routledge.
Liu, G. and Rong, K., 2015. The nature of the Co-evolutionary process: Complex product
development in the mobile computing Industry’s business ecosystem. Group &
Organization Management.40(6). pp.809-842.
Malik, S. and Kumar, S., 2012. Factors affecting menu planning in restaurants: a study of North
India. Innovative Journal of Business and Management. 1(06).
Penner, R.H., Adams, L. and Rutes, W., 2013. restaurant design, planning and development.
Routledge.
Rahman, M., Abd, J. and Ismail, M., 2014. Development and Evaluation of the Effectiveness of
Computer-Assisted Physics Instruction. International Education Studies.7(13). pp.14-
22.
Tukker, A., 2015. Product services for a resource-efficient and circular economy–a review.
Journal of cleaner production.97. pp.76-91.
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