Menu Planning and Product Development Report - Pearson HND Hospitality

This report analyzes menu planning and product development within the context of a hospitality management program. It explores the process of designing a new menu and product concept, focusing on a case study involving Tomo Pizzeria & Restaurant. The report details the justification for the menu design, emphasizing the importance of aligning the food service environment, staff, and decor with the new concept. It highlights the role of market research, including a customer survey, in determining the viability of the new food concept, specifically a Romanian theme. The report recommends efficient resource allocation, hiring skilled chefs, and adopting appropriate pricing and service strategies. Furthermore, it reviews the performance of the menu planning and development process, identifying opportunities for business expansion. The report concludes with references to relevant academic sources.

Menu Planning and Product
Development

Justifying a menu design which reflect the menu compilation
and recipe development.

3.2. Justifying the food service environment to support the
menu, recipe.
As per the new food-concept, it is
also essential to change the theme of
restaurants and its new food service style
that will give a visual impact to the
customer regarding a new change.

Continue.
Staffs: As per the new themes, the
staff will also be in different attire and
uniform as per the Romanian culture. The
staffs will greet the customers in
Romanian will assist in impacting the
customers. The staff will also describe the
recipe of the Romanian dish which attract
the customers towards the new food
concept.

Continue.
Decor: As per the new concept, the
dish will also be served in Romanian
style, garnished similar as Romanian
style. Other than food, the restaurant
ambience will also be changes in order to
add more impact. Restaurants themes will
be changed as per the Romanian culture, a
wall will be framed which will show the
culture of Romania.

Continue.
Music and lightning: Romanian music is
very famous and like by UK peoples
also. The lightening will be bright as per
the music theme.

Finding the research of customer requirement.

Justifying the choice of new food concept.
Tomo Pizzeria & Restaurant has conducted a survey from 100 customers
regarding their preferences for restaurants, based on the survey, restaurants has
taken the decision of menu and product development. The restaurant has adopted
the new food-concept as almost 80 out of 100 customers agrees in trying varieties
of food from different culture. The restaurant has thus planned to launch Romanian
theme in their restaurants by adding some famous dishes of Romania. As per the
survey, restaurant will keep the price of the dishes as the customer preferences and
provide them quality services. It will assist in attracting m,ore customer which
leads to increase the market share of restaurant.

Recommendation on launch of new product concept.
As per the finding of the research, it can be recommanded to Tomo Pizzeria &
Restaurant that restaurant should determine the efficient resources which will be
required for implementing the new concept. Restaurant should hire the best chef
who can prepare the authentic Romanian dish with the same flavour. It can also
be recommanded to the restaurant that it should adopt the proper pricing
strategies so that it can attract more customer. The restaurant should also focus on
the proper service style and ambience of the restaurant. Restaurant should done
the proper research on the customer wants and preferences of the restaurant
ambience, kind of music and lightning.

Reviewing own performance in relation to developing and
implementing food concept.
After successfully implementation of menu
planning and developing, it can be said that there
are various opportunities in food market which
restaurant can grasp in order to expand the
restaurant business. I have seen that the new food
concept of launching Romanian dish is very
effective for the business. For the successfully
implementing the new food-concept, I have done
research through surveying and on the basis of the
finding this new concept has been chosen.

REFERENCES
Drysdale, J. A. and Galipeau, J. A., 2002. Profitable menu planning. Prentice Hall.
Din, N., Zahari, M. S. M. and Shariff, S. M., 2012. Customer perception on nutritional
information in restaurant menu. Procedia-Social and Behavioral Sciences. 42. pp.413-
421.
Din, N., Zahari, M. S. M., Othman, C. N. and Abas, R., 2012. Restaurant operator's
receptiveness towards providing nutritional information on menu. Procedia-Social and
Behavioral Sciences. 50. pp.699-709.Yang, S.S., 2012.