Menu Planning and Product Development Report: Hospitality Management

This presentation provides a comprehensive overview of menu planning and product development, focusing on the context of La Palermo restaurant. It explores the critical factors influencing menu design, including customer preferences, resource availability, and service styles. The report examines the development of a food service environment to support the menu, recipes, and service style, emphasizing the importance of customer satisfaction and expectations. The analysis delves into the new food concept, highlighting the significance of food preferences, a clean environment, and the selection of qualified chefs, along with the implementation of POS systems. The report also offers recommendations for employee preferences and training, along with a review of the developed concept's efficiency and success. The conclusion emphasizes the importance of customer requirements and resource management in the hospitality industry. The presentation successfully manages to create a concept that is efficient enough to provide the customer with good environment and fresh food. The created concept allows the restaurant to prepare its food with the best possible taste preferences for the consumer serving.

MENU PLANNING
AND PRODUCT
DEVELOPMENT

INTRODUCTION
The below presentation explores the importance of food
concepts. It provides the brief explanation of the concepts
developed within La Palermo restaurant. Proper
recommendations and reviews are made in context of the
preparation of new food concept and in what ways its
success can be ensured.

Justification of menu design to reflect the recipe development and menu compilation
• The development of menu design requires a good amount of
factors that needs to be considered.
• These factors ensure that menu is being developed properly
and the needs of consumers and establishment are being taken
care of.
Below mentioned are the factors justifying the menu design in
order to reflect the recipe development and menu compilation
done in La Palermo restaurant

CONTINUE…
Customer Preferences: The restaurant made use of customer
preferences and their choices to compile the menu and develop the
recipe included in menu. It was important because without
considering customer preferences it would be hard for the restaurant
to understand what the customers are going to like. Understanding
of customer preferences allows the restaurant to create a menu and
recipes as per their needs and demands.

CONTINUE…
Availability of resources: The availability of resources is another
factor that is considered by the restaurant while creating their menu.
It is important that the establishment has done proper research on
the availability of resources such as fruits, vegetables etc. before the
compilation of menu and developing their recipes.

CONTINUE…
Service Styles: The style of service which the
restaurant is going to make use of needed
consideration while menu compilation and recipe
development as well. The service style ensures in
what ways the food is going to be served in restaurant
to the guests. Developing the menu requires brief
understanding of a restaurant service style.

Development of the food service environment
to support the menu, recipe and service style
It is important for a restaurant like La Palermo to develop the food
service environment in order to support the recipe, menu and service
style. The food service environment consists of different factors that
makes the environment of one restaurant different from another.
Factors such as addressing consumers needs and expectations is
considered by the restaurant. Taking care of their needs and
expectations ensures that the establishment is keeping its consumers
first and creating an environment where consumers needs are being
taken care of.

Customer requirements for the new
food concept
The new concept of La Palermo restaurant revolves
around fulfilling the customer expectations and providing
them with best required services. Below mentioned are the
important points that the restaurant considered while
creating its new food concept as per its customer needs
and requirements.

CONTINUE…
Food Preferences: The restaurant understood the food
preferences of the customers and what kind of Italian food
they like. The food preference allowed the restaurant to
understand the importance of its customer's food
preferences. It helped the restaurant to prepare its menu
accordingly and serve its consumers well in a long run.

CONTINUE…
Clean Environment: La Palermo made ensured that its
customer are getting clean environment whenever they are
visiting the restaurant while preparing the new food
concept. A good clean environment creates a good image
of the restaurant in front of its customers. Also, a clean
environment ensures that the restaurant is germ free and its
food is safe to eat.

CONTINUE…
Hiring good chefs: The restaurant hired good chefs to
prepare good food and fulfilled its consumers needs and
demands. This made the restaurant prepare good food and
prepare recipes which are different from the recipes of other
restaurants. New chefs made better food and made the
overall restaurant's image good.
POS (Point of Sale) Systems: La Palermo introduced new
Point of Sale systems in its new food concept. This made the
restaurant increase its service efficiency and effectiveness.
This also fulfilled customers needs and demands as well.

THE CHOICE OF NEW FOOD CONCEPT
The choice of new food concept in La Palermo mainly
revolves around customer satisfaction and provision of
better services. The concept largely includes earning better
profitability and growth for the business. The prepared
menu ensures proper product development and provision
of better quality of food.

CONTINUE…
Along with it, the quality of food is also considered in the menu
planning process which helps the restaurant to provide better food to
its customer. The above choices are made in order to eliminate risks
of customer dissatisfaction and profitability issues. Along with it, to
provide the organisation with good profits and a better word of
mouth.

RECCOMENDATIONS
The new food concept requires attention in understanding the
preferences of the employees before its implementation. The
employee preferences would allow the establishment to understand
what is employees wants from the new food concept and at what
places they are more comfortable working with. This is going to
create an environment where the employees of the establishment are
safe and comfortable during their shifts. Also, these employees
needs to be properly trained and guided are per the needs and
requirements of new food concept.

REVIEW
In developing the new food concepts, I have successfully managed
to create a concept that is efficient enough to provide the customer
with good environment and fresh food. The created concept allows
the restaurant to prepare its food with the best possible taste
preferences for the consumer serving. Also, I have managed to
successfully create a service environment which is positive and
growth-oriented.

CONCLUSION
As per the done evaluation in the presentation it has been found out
that the important factors include customer requirements, their
preference, availability of resources etc. Later the report showcases
the importance of service styles in food service environment. A
variety of service styles have been explained and made use of to
understand their overall impacts on the establishment.

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