Menu Planning and Product Development: HND in Hospitality Management

This report provides a comprehensive overview of menu planning and product development within the hospitality industry, specifically focusing on the context of a restaurant named Padella. It begins with an introduction to menu planning, defining its components and importance. The report then delves into menu design, emphasizing the need for an attractive and easily understandable menu that reflects recipe development. The development of the food service environment is discussed, highlighting the importance of factors such as creativity, service, and staff uniforms. Research findings on customer requirements for a new food concept are presented, including the concept of fusion cuisine and the demand for Australian-inspired dishes. The justification for choosing a new food concept is explained, and recommendations for launching and implementing the new concept are provided, including advertising, open kitchens, and promotional packages. The report concludes with a review of performance and emphasizes the significance of menu planning and adaptation to market demands.

Menu Planning and Product
Development

Table of Content
 Introduction
 Menu design to reflect the menu compilation and recipe development
 The development of the food service environment
 Findings of research into customer requirements for new food concept
 Justify choice of new food concept
 Recommendations on launch/implementation of your new food concept
 Review your performance
 Conclusion
 References

Introduction
Menu planning includes two terms menu and planning. Menu means a
list of dishes which will be served for a given meal and menu
planning is the selection of a combination of dishes for a particular
event. Attractive menu always attract a large number of customers.
At the time of preparing menu it is essential to consider that prices
are affordable according to peoples and dishes selected in the menu
should be according to customers desire.

Menu design to reflect the menu
compilation and recipe development
The menu design of the restaurant must be attractive and unique
which can be understood easily. It should reflect the menu
compilation and recipe development by the means of following
factors:
 Language

Cont...
 Terminology
 Design style
 Size

The development of the food service
environment
In order to run restaurant in effective manner, it is essential to have
good environment so that large number of customers get attracted
towards it . Food service environment includes different things
begin from inception to final delivery of goods. Padella should
choose attractive environment and location for serving their
recipe.

Cont...
 Creativity
 Meal Experience
 Service
 Staff Uniforms
 Selection of Furniture
 Lighting
 Music

Findings of research into customer
requirements for new food concept
It is very essential for restaurant to do proper research as it helps in
knowing about customers and their requirements. Padella has
done research regarding new food concept to know more about
their consumer their thinking regarding food. After doing
research, it can be said that there are various concept of food
which individual want.

Cont...
The fusion concept means mixture of two dish and making it one
which contain spicy and normal taste. As there are many
Australian customer visiting Pedella restaurant so they demanded
for Australian food. Some of vegetable and fruits are available
during particular season so according to that season, they need to
prepare food.

Justify choice of new food concept
The research help in knowing the aspects more about customers and
their needs and wants. With the help of new research the various
kind of new food concept interacted before the researcher.
Pedella select the fusion food concept for their customers as per
their requirements.

Recommendations
Launching a new food concept is a vital task for every business.
There care various factors which is need to be consider while
launching that new food concept. The following are the
various factors which come first at the time of launching new
food concept and some of those points have been suggested as
follows:
 Product must be launched with a heavy advertisement and
promotional activity, because these things are very necessary
in attracting customers.

Cont...
 The concept of open kitchen can be launched with the new
food concept so that the customers will be able to see the full
process of cooking, which brings a satisfaction level in
consumers mind.
 Packages should be announced with the new food concept so
that more customers attracted towards that product and taste
it.

Review your performance
After conducting the research , it can be analysed that there are
different kind of restaurant which currently working on different
type of food concepts. Being a executive chef of pedella, it is my
responsibility to meet the customers requirements. Here the new
food concept is chosen by me and it is tested by me himself
before serving to the customers.

Conclusion
From above report, it can be concluded that it is very essential for
restaurant to plan their menu and do planning for surviving in
market. There are different principles such as creativity,
consumer expectation which need to be followed while preparing
any food in restaurant. Taste, colour, temperature, should be there
for menu planning decisions.

References
 Seltzer, E. and Mahmoudi, D., 2013. Citizen participation,
open innovation, and crowdsourcing: Challenges and
opportunities for planning. Journal of Planning Literature,
28(1), pp.3-18.
 Wang, Y. F. and et. al., 2013. Developing green management
standards for restaurants: An application of green supply chain
management. International Journal of Hospitality
Management. 34. pp.263-273.

Thank You