Menu Planning and Product Development Report: Prezzo Restaurant, HND

This report delves into the intricacies of menu planning and product development within a restaurant context, using Prezzo, a British-owned Italian cuisine chain, as a case study. It explores the principles and factors of recipe development, considering aspects like food product methods, cooking techniques, and nutritional value. The report examines factors influencing menu planning decisions, including quality, budget, customer preferences, and seasonal food offerings, and also analyzes service methods like buffet, silver service, and counter service. It outlines the stages of menu product development planning, from idea generation and screening to business analysis and pricing. Furthermore, the report evaluates the influences of social, economic, and other factors on the development process and includes menu design, recipe development, and food service environment considerations. It also presents research findings on customer requirements and offers recommendations for launching new food concepts, along with a review of performance metrics. The report concludes with an overview of the key aspects of menu planning and product development within the hospitality industry.

Menu Planning & Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 The principles and factor of recipe development..................................................................1
1.2 The factors that influence menu planning decisions.............................................................2
1.3 The factors that influence services method...........................................................................3
2.1 The stages of menu product development planning..............................................................5
2.2 Evaluation of the influences of different factors on the development process.....................6
TASK B...........................................................................................................................................6
3.1 A menu design to reflect the menu compilation and recipe development..........................10
3.2 Development of the food service environment to support menu, recipe and service style.11
4.1 Findings of the research in to customer requirements towards new food concept.............12
4.2 Justification of the choice of new food concept..................................................................12
4.3 Recommendations on launch or implementation of new food concept..............................13
4.4 Review of performance in order to developing and implementing new food concepts......13
CONCLUSION..............................................................................................................................14
REFERENCES..............................................................................................................................15

INTRODUCTION
Menu planning in restaurant refers to organising dishes to be served in a given meal. The
menu is prepare for guest, as make them aware about dishes available in restaurants. The product
development refers to process of modification in an existing product and it's presentation or
introducing entirely new product in market. The product is created with new characteristics that
offers new or additional benefits to customers. This report is based upon Prezzo which is a chain
of British owned restaurants serving food inspired by Italian cuisine in UK. They have 180
branches across the country. This report includes preparation of new food concept & menu for
restaurant, factors which influences menu-planning, factors influences services methods, stages
for menu product development planning, influence of social, economic factor. The menu design
and recipe development, food services environment, research based upon customer requirement
for new product, selection of new concept, recommendations for new concept and review on
performance (Beritelli, Bieger and Laesser, 2014).
TASK A
1.1 The principles and factor of recipe development.
Principles for recipe development consist of maintaining proper guidelines of menu what
a restaurant serve to their customers. There are various principles followed by Prezzo restaurant
to develop new recipe and modifies exciting recipe in menu. The executive chef of Prezzo
restaurant is coming with a new concept of food as accordance to trends and customer needs.
The principle of recipe development are:-
 Food product methhttp://jpr.mrpinternal.com/od:- It's a method which procedure and
structure is quite different to develop the recipe. In this method restaurant can use Cook-
Freeze in this method food is freeze more than 90 minutes under 20 degree temperature
through which food can be stored for several days.
 Cooking Overture:- It's a new formula which is design with some steps. Through
broiling, simmering, grilling a recipe can be made. The Prezzo restaurant have make
stability in task for the sake of maintaining quality in recipe. The required quantity need
to provided for ingredients as to maintain appropriate quality.
 Ascertaining aliment:- It's a factor which consist of nutrient in food (Bianchi and et, al.,
2014). The food which is served by organisation required to be fresh so that health issues

don't arise. The unhealthy food is always responsible or unhealthy society. The restaurant
should always serves nutritional food as to make society healthy.
The factors considered for recipe development are;-
 Creativity:- The recipe of a food need to creative and attractive, so that customers base
will increase in organisation (Cook and Glass, 2015).
 Consistency in product:- Consistency means is a key to make customer satisfied and
stability in product. To make customer's retain it's very important for organisation to
provide them same or improved product and services. This is only possible when
integration of quality management system into your business operations.
To embrace changes in menu is a great way to make restaurant according to trends and
seasons while being interesting to guests and staff. These changes in menu gives restaurants an
opportunity to increase business. When the change take place in restaurant menu are also
changed. Marketing and new business opportunity is a major reason to develop new menu in
restaurant. When season change menu should also be changed so that customer base will
maintained and recipe preparations is also a reason to change menu.
Advantages of change:-
 To engage staff so that they can use new ingredient, preparation techniques etc.
 Once the changes are made in menu then chefs get an opportunity to use local food.
Disadvantage of change:-
 The cost in production might increased due to change in menu and recipe.
 The restaurant might fail to implement change effectively.
1.2 The factors that influence menu planning decisions.
The menu need to plan carefully and place all the items in a way which drives profits for
restaurant or also increase customer delight. The Prezzo restaurant must be more than a piece of
paper with the dishes offered by restaurant listed along with their prices and description by
which it become easy for customers to understand. The menu helps restaurant to attract more
customers, if different dishes are offered by them then customers will remains loyal. The factors
should kept in mind while preparing menu are:-
 Quality:- The quality of a food need to excellent as well as menu (Dass and Kumar,
2014). To attract more customers towards restaurant it's become essential to provide
appropriate quality in every perspective. As restaurant is introducing new food concept

which is Mexican touch in Italian dishes. So, it's important for them to maintain
appropriate quality.
 Budget:- Dishes need to prepared as according to budget by which quality of product
will be maintained. It's essential for restaurant to make daily budget, as to maintain
certain sales level (Grudin, 2017).
 Anticipating special need:- It's important for restaurant to make menu as accordance
with personal preferences, religious issues and have column for special dietary
requirement of customers. If menu is also prepared along with these then more sales and
customer base will increase.
 Price and services:- The prices of dishes offered by restaurant have to minimal. They are
not to much high or to much low. The services have to be excellent, as restaurant must
maintain hygiene, cleanness, safety in every area. To provide excellent services at
minimal cost.
 Seasonal food:- While drafting menu, it's essential for restaurant to add seasonal food
and beverages. To have items from various sources make menu more attractive.
 Decoration:- While mapping menu certain factors need to considered are colour, shape,
size etc. The colour have to be pleasant, it can't be bright so that customers faced
difficulty in reading menu. The restaurant must make different types of menu as
according to age group to make customers experience more delightful.
1.3 The factors that influence services method.
Once the menu is being prepared and recipes are developed, then it's comes to serve food.
There are certain type of services used by restaurant to serve food effectively. The food need to
be present effectively so that customer will attract and customer requirement will fulfilled. The
food need to addressed in a proper manner and timing should accurate. The food need to serve in
time otherwise it harms restaurant reputation. There are certain serves provided by Prezzo Italian
theme restaurant are:- Buffet:- In this system food is served in one place with multiple cuisines. With the help
of this systems diners can use different flavours in one time (Hansen, 2014). This system
is quite expensive for both restaurant as well as for customers. Some restaurants provide
discounts when their large come together for dining.
Advantage and disadvantage of buffet system are:-

Advantages Disadvantage
 The diners can experience variety of
food in single pay (Heikkilä and et, al.,
2016).
 The restaurant can save cost. They don't
required large number of employees to
serve food to their guest.
 The flow of operation is smooth, as
customer know that they can't get
customised dishes.
 At the end they might faced a lot
wastage in food. As some food is loved
by customers and some aren't loved by
customer's.
 They restaurants are required to
maintain standards. One bad experience
of customers can ruin the brand
reputation.
 Silver services:- It's a British style method used to serve food on table. It's a technique
used to serve the food from service dish to guest plate. The food is being served from left
side and drinks are served from right side.
Advantage and disadvantage of silver service are:-
Advantage Disadvantage
 Customers will experienced
systematised way of severing food on
table.
 Increase interaction with customer,
increased personalised experienced.
 Staffs need to be highly skilled and
reduces space that can be used by tables
and chairs.
 Counter services:- It's system used by cafes and restaurants. In this people are required
to take food from counter. Food is not being served any where, first they need to place
order than they get food from same place as well (Holler and et al., 2014).
Advantage and disadvantage of counter service:-
Advantages
 Less requirement of staffs.
 Customer's can order according their
style and preferences.
Disadvantage
 It's a time consuming method and take a
lot of time to prepare food.

 Required large size of counter area.
2.1 The stages of menu product development planning
There are various stages of menu planing, they are as following:
Idea generation- It is the first stage and in it, the company can do SWOT analysis to identify the
strengths, weaknesses, opportunities and threats in the market when it design a new menu for a
new product (Versionone Inc, 2014). Prezzo can analyse the market and consumer trends that
market and customer will adept the new product “ Mexican Pizza” or not and determine the staff
and workers that they are capable to produce the new product. If they are not, the management
department of the company can organise training for them. After all this, the mangers of the
restaurant do brainstorming of new menu that it will capable to attract consumers and others.
Idea screening and concept testing- In this, management department of the restaurant do
screening and testing the new menu idea. Then they eliminate unsound concepts that are
irrelevant for the company, they remove and not follow them. In this stage, they check the
feasibility of the menu and the product that it will be sustainable till long term and reduce or
resolve production issues that are occur during the time of designing menu and produce products.
Business analysis- This is the third stage, in it the manger of Prezzo do business analysis to
estimate selling price, sales volume and profitability. By this analysis, they determined
profitability that the new product will provide profit to the company in future. They can do
market testing such as they can design or manufacture small size of products and provide it for
testing the customers on free of cost. For the promotion of this products they can use various
technology of advertisement such as social media etc.
New product pricing- In this stage the management department of the company analyse the
impact of new product that it conducted through testing in business analysis. After it, the manger
of Prezzo decide about the product costs such as the cost will be fixed or variable according the
product size (Jamali and et, al., 2016).
2.2 Evaluation of the influences of different factors on the development process
It is important to review the development process to identify the effectiveness of the new
product on different factors such as social, economic and domestic etc. This can be measured by
determining the influences of the development process over the business (Son and et, al., 2014).

Under social factor, if the development process increases the sales volume or meet the expected
sales volume, it is successful and effective. Cost effectiveness is another parameter to analyse the
influence of the development process. In it, if the new product is not able to reduce the overall
cost, it define less effective process. If the organisation use promotional channels to advertise its
product, it show the effectiveness of the process importance of it. If the staff of the company are
not skilled and have not knowledge about the production of the new product, the management
department can organ is training program so that they can have knowledge about Mexican food.
TASK B
Covered into PPT
CONCLUSION
From the above information it is concluded that the success of restaurant business mostly
depend on the menu planning and continuous development of product, Menu is about to the
presentation of recipes and services. In this assignment discussed about the principles and factors
of recipe development, menu planning decisions, service methods. Various stages of menu
product development planning and different factors on the development process are defined.
Menu compilation, recipe development, justification for the choice of new food concept,
recommendations and review of the performance in relation to developing or implementing new
food concept are described.

REFERENCES
Books & Journals
Beritelli, P., Bieger, T. and Laesser, C., 2014. The new frontiers of destination management:
Applying variable geometry as a function-based approach. Journal of Travel Research.
53(4). pp.403-417.
Bianchi, M. and et, al., 2014. Technology exploitation paths: Combining technological and
complementary resources in new product development and licensing. Journal of product
innovation management. 31. pp.146-169.
Cook, A. and Glass, C., 2015. Do minority leaders affect corporate practice? Analyzing the
effect of leadership composition on governance and product development. Strategic
Organization. 13(2). pp.117-140.
Dass, M. and Kumar, S., 2014. Bringing product and consumer ecosystems to the strategic
forefront. Business Horizons. 57(2). pp.225-234.
Grudin, J., 2017. Obstacles to participatory design in large product development organizations.
In Participatory Design(pp. 99-119). CRC Press.
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.
Heikkilä, L. and et, al., 2016. Elements affecting food waste in the food service sector. Waste
Management. 56. pp.446-453.
Holler, R.and et al., Versionone Inc, 2014. Customized settings for viewing and editing assets in
agile software development. U.S. Patent 8,701,078.
Jamali, M.Y.and et, al., 2016. Analysis of photovoltaic technology development based on
technology life cycle approach. Journal of Renewable and Sustainable Energy. 8(3).
p.035905.
Son, S. and et, al., 2014. Collaborative design environment between ECAD and MCAD
engineers in high-tech products development. International Journal of Production
Research. 52(20). pp.6161-6174.
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.
Online
Menu Design. 2019. [Online]. Available Through: <https://aaronallen.com/blog/restaurant-
menu-design-engineering/restaurant-menu-design>.