Menu Planning and Product Development Report: Prezzo Restaurant

This report focuses on menu planning and product development within the context of Prezzo, an Italian restaurant in the UK. It begins by outlining the principles and factors of recipe development, including resource availability, food habits, creativity, and customer expectations. The report then assesses factors influencing menu planning decisions, such as taste, budget, and weather conditions, and explores how these factors impact service methods. It details the stages of menu product development planning, including idea generation and screening, and evaluates the influences of various factors on the development process. The report justifies a menu design and the development of a food service environment, and it also includes findings on customer requirements, recommendations for launching a new food concept, and a review of performance related to new product implementation. The report also covers how artificial intelligence can be used as a new food concept in Prezzo.

Menu Planning and Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
AC 1.1 Presenting the principles and factors of recipe development.........................................1
AC 1.2 Assessing the factor that influence the menu planning decisions..................................2
AC 1.3 Presenting the factor that influence service methods.....................................................3
AC 2.1 Presenting the stages of menu product development planning.......................................3
AC 2.2 Evaluating the influences of different factors on development process.........................4
TASK B...........................................................................................................................................4
AC 3.1 Justify a menu design to reflect the menu compilation and recipe development ..........4
AC 3.2 Justify the development of the food service environment to support the menu, recipe
and service style..........................................................................................................................4
AC 4.1 Show the findings of your research into customer requirements for new food concept 5
AC 4.2 Justify your choice of new food concept........................................................................5
AC 4.3 Make recommendations on launch/implementation of your new food concept.............5
AC 4.4 Review performance in relation to developing and implementing new food concepts..5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning and product development in a restaurant are some important key aspect
that helps to attract large customers towards them. For the same way, in UK there are many
restaurants who wants to develop a new concept of food in order to draw attention of peoples
towards them. The chosen restaurant for this report is Prezzo who offer top Italian food in UK
with reasonable rates. The report main aim is to develop, plan and design a new menu that is
offered organic food which contain low spices that helps to provide healthy lifestyle to their
customers and also uses artificial intelligence as a new food concept as well. Report discuss the
principles and some factors of recipe development and assess some factors that influence the
menu planning decisions and service methods as well. Further, report present some stages of
menu product development planning and evaluate different factors on development process.
Further, it justify a menu design that reflects the menu complication with development of
food service environment as well. Further it also justify the choice of new food concept and
provide recommendations of new launching food concept by reviewing the performance in
relation to developing and implementation of new food concept in Prezzo.
TASK A
AC 1.1 Presenting the principles and factors of recipe development
There are many principles of recipe development which should be undertaken as a
executive chef such as:
Availability of resources: It is the foremost principle that should be taken into account
by Prezzo while considering the recipe development. As the restaurant is considered the seasonal
food in case of strategic planning for recipe development because the restaurant is actually
needed necessary raw material in order to produce the goods. That is why, this principle should
be taken into account while making recipe development (Hernández-Ocaña and et.al., 2018).
Food habits: Prezzo is also conducting a survey in order to determine the food habits to
their customers and then hire the best commodities to prepare the foods and then provide the
combination of fresh and prepared foods to their customers. Through the survey, the quoted
restaurant will easily determine the taste and preferences of their customers. Thus, after
identifying their food habits, it develop the recipe accordingly.
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Creativity: creativity is the another important principle that should be keep in mind
because it helps to holding customers towards a firm and as a result, customers will come again
and again (Abbey, Wright and Capra, 2015). Offering the product in different or creative manner
such as different cookery styles that composes nutritional composition will helps in development
of recipe.
Customer expectations: While developing the recipe, Prezzo should also consider the
customers expectation and types of customers with their socio- economic status. Because, these
directly influence the demand of a products and that is why the restaurant should pick the order
at perfect time and also meet out their expectation while developing the recipe.
AC 1.2 Assessing the factor that influence the menu planning decisions
Menu planning is considered one of the most important task for a restaurant but there are
some factors which also affect the menu planning decisions of Prezzo restaurant and some of
them are as mentioned below:
Taste and preference: It is the most affecting factor that influence the menu planning
decisions such that customer's taste, their food habits and preference affect it. Therefore, culture,
religious views, gender and traditions are some parameter which help to determine the customers'
food habits and their preferences. After identifying these the restaurant should implement the
service accordingly so that the customers' expectation will be meet out easily (Ahn and et.al.,
2018).
Budget: Budget is another most important factor that affect the menu planning at great
extent. For instance, if Prezzo will plan a menu whose cost is quite high but the demand of that
product is low. At that time, the financial position of the firm got affected and that is why it is
important to make the optimal budget for dish.
Temperature and weather condition: It is advised to Prezzo to offer the product and
service as per the weather condition because it will helps to keep holding their customers. For
instance, during summer season, the quoted restaurant may add a large varieties of ice- cream in
its menu and in inter season, Prezzo will add some exclusive dishes that will oblige their
customers. Thus, by applying this, quoted firm changes their menu planning and attract wide
range of customers as well.
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AC 1.3 Presenting the factor that influence service methods
There are various factors that affect the service methods in Prezzo in negative as well as
positive way and some of them are as follows:
Food presentation: It is the top most factor that affect the service methods in both
positive as well as in negative way (Ratakonda and Varshney, 2015). Such that in Prezzo, if the
management team did not present the food in effective way then it influence the customers in
negative way. While on the other side, using extensive dish which require fast and up to the mark
service which needs to meet the current trends helps to leave positive impact. Therefore, it is not
possible that the service of roadside small restaurant is similar to top 5 star hotel, But it should be
effective that impress and leave positive impact upon customers.
Addressing the customers needs: Only service method address the customers needs
such that if the firm will provide the products and services on time then it helps to take leave a
good impact upon the customers. If the low quality of customer service team is in the restaurant,
then they are not able to address the customers needs and do not able to resolve the issues, as a
result, it affects the system in negative way (Hernández-Ocaña and et.al., 2018).
Variation of standard service methods: Every restaurant have their own service
methods but the customers demands for a particular service. Hence, the variation in different
service methods such as table service, buffet service and A'la Carte affect the food service
methods in negative way.
AC 2.1 Presenting the stages of menu product development planning
The key stages are as follows:
Idea Generation: It is the first step under which the idea of developing the menu is
generated. Such that Prezzo, will first analyse the market trend as well as customer trend so that
it will help to keep to brainstorming the new menu. Further it also develop new service and
restaurant concept that helps a firm in order to new product development (Abbey, Wright and
Capra, 2015). Being an executive chef, it should be kept in mind that customers may also change
their taste and preference, that is why in response to the occasion, they should keep meet out
their needs and then produce the menu product development accordingly.
Idea Screening and concept testing: In the next stage, Prezzo should identify the
resources which are to be used while developing the planning related to menu. After it proper
testing should be done and through marketing, the product can be easily tested and it will help to
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identify the result are in favour or not. While developing the menu product development plan,
make sure that the cost should be reasonable for the products so that it will help to bring that new
menu into market after testing is completed. This will helps to implement a new menu product
plan into market.
AC 2.2 Evaluating the influences of different factors on development process
While new menu product development planning is done, it is quite necessary to review
the entire process in order to determine the effectiveness but there are many factors that also
affect the whole process and some of them are as follows:
Business Analysis: If the development process increases the sales volume and further
assist to meet out the expected sales volume then it is said that it is successful and effective in
market because it helps to lead a business towards success. Further, it helps to increase profit and
reduces the overall cost then it is said to be one of the effective strategy which is developed by
Prezzo (Ratakonda and Varshney, 2015). Apart from this, some adverting and other promotion
methods are also used in order to make the new menu product development popular, in the same
time if the cost of that new product is reaches to raise sales volume then it shows it is effective
and successful in market.
New product pricing: The pricing of the new product should be cost effective such that
if new product is not able to reduce the overall cost then it is said to be less effective process.
Whatever the new product is going to launch, it should be make sure that the cost of that product
will change occasionally, so that this strategy will help to generate more revenue and profit for a
restaurant. Therefore, in this way, the firm will easily develop the new product into market by
gaining high profit.
TASK B
AC 3.1 Justify a menu design to reflect the menu compilation and recipe development
Enclosed in PPT
AC 3.2 Justify the development of the food service environment to support the menu, recipe and
service style
Enclosed in PPT
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AC 4.1 Show the findings of your research into customer requirements for new food concept
Enclosed in PPT
AC 4.2 Justify your choice of new food concept
Enclosed in PPT
AC 4.3 Make recommendations on launch/implementation of your new food concept
Enclosed in PPT
AC 4.4 Review performance in relation to developing and implementing new food concepts
Enclosed in PPT
CONCLUSION
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REFERENCES
Books and Journals
Abbey, K., Wright, O. and Capra, S., 2015. Menu planning in residential aged care—the level of
choice and quality of planning of meals available to residents. Nutrients.7(9). pp.7580-
7592.
Ahn, Y. and et.al., 2018. Development of a Food Exchange Table and Food Pattern for
Nutritionally Balanced Menu Planning. Korean Journal of Community Nutrition.23(5).
pp.411-423.
Hernández-Ocaña, B. and et.al., 2018. Bacterial Foraging Optimization Algorithm for Menu
Planning. IEEE Access. 6. pp.8619-8629.
Nwadinobi, C. P., Nwankwojike, B. N. and Abam, F. I., 2019. Improved Markov stable state
simulation for maintenance planning. Journal of Quality in Maintenance Engineering.
Ratakonda, K. C. and Varshney, L. R., International Business Machines Corp, 2015. Optimized
menu planning. U.S. Patent Application 14/747,144.
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal.119(7). pp.1562-1577.
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