Menu Planning and Product Development: Pizza Union Dalston Report

This report provides a comprehensive analysis of menu planning and product development, specifically within the context of Pizza Union Dalston, an Italian-themed restaurant in the UK. The report begins with an introduction to menu planning and its significance, followed by a justification of the menu design, emphasizing the importance of a professional and appealing menu card. It then delves into the development of the food service environment, highlighting the integration of food manufacturing, service delivery, and customer needs, with a focus on the new Italian Mexican pizza concept. The report includes research on customer requirements, explaining the restaurant's market research before launching the new fusion pizza. The justification for the new concept is discussed, along with recommendations for launching the product, including promotion and pricing strategies. Finally, the report reviews the performance of the chef in relation to the new food concept. The report concludes by summarizing the key findings and emphasizing the importance of menu planning, recipe development, and service style in providing satisfactory customer service.

MENU PLANNING AND PRODUCT
DEVELOPMENT
TASK 2

TABLE OF CONTENT
◦ Introduction
◦ Justification of menu design
◦ Development of food service environment to support menu, recipe and service style.
◦ Research for customer requirements to new food concept
◦ Justification for the new food concept
◦ Recommendations on launching of new food concept
◦ Performance review of Chef
◦ Conclusion
◦ References

INTRODUCTION
◦ Menu planning is process in which restaurant manage their food service. This menu involves list of items
that restaurant serve to their customers. Without menu customers will not know about the food option.
◦ This study will be based on Pizza Union Dalston Restaurant. It is Italian themed restaurant in UK. This
study will discuss the principles and factors of recipe development.
◦ It will access the factors that influence menu planning decision. This will explain the factors that influence
the service methods. It will discuss the stage of menu product development planning. This report will
evaluate the influence of different factors on the development process.
◦ It will justify a menu design which will reflect the menu compilation and recipe development. It will
explain the development of the food service environment to support the menu, recipe and service style.
◦ It will analyze the customer requirements for new food concept This report will review the performance in
relation to implementing and developing new food process.

JUSTIFICATION OF MENU DESIGN
◦ It is essential for Pizza Union Dalston restaurant to have a
mesmerising menu card design. A professional created
menu card attract customers easily and provide proper
information about the food and its ingredients.
◦ Menu cards should be unique that reflects personality of
restaurant. Pizza Union Dalston restaurant is a Italian
themed restaurant. It serves the variety of pizza.
◦ The design of menu express the feature of mono weight
illustrations that attach the glitters to its appeal.
◦ Restaurant has created its menu by using bright colour in
every page. With that it has mention the ingredients of
food. It helps customer to know about the food which they
are going to eat.

DEVELOPMENT OF FOOD SERVICE
ENVIRONMENT
◦ Food service includes food manufacturer, food service organisation and customers. Product manufacture and
food service generally work together.
◦ Food development is major part of menu planning. It involves the service delivery, dishes offered in eating
environment. Both the
◦ Customers and food service operators want products as well as the service. For example of restaurant has to
provide service to flight caterers, the airlines and then the passengers.
◦ In order developing new in flight meals, airline will need service and product development, food
manufacturing with some service development. Restaurant is going to provide its new recipe which is Italian
Mexican pizza.
◦ Food service is based on menu planning which includes major aim such as nutrition, creativity, marketing,
logistic, economic. This food recipe is strongly aesthetic with better service style. For that restaurant provides
training to their staff in order to give better presentation of their new recipe. Good presentation make better
impression of its new product Italian Mexican pizza.

RESEARCH FOR CUSTOMER REQUIREMENTS TO NEW
FOOD CONCEPT
◦ Pizza Union Dalston restaurant has launched it new food which is based on Italian Mexican concept. In
UK there are so any citizen who are Italian, Mexican.
◦ With that Pizza is all time favourite fast food or people. So restaurant decide to bring new fusion of pizza
that is Italian Mexican pizza.
◦ Before launching the new concept restaurant made research about the product.
◦ They found that number of people are interested in fusion of Italian Mexican.
◦ With that organisation found that the tests of pizza must be spicy with better ingredient.

Justification for the new food concept.
◦ Pizza Union Dalston restaurant is famous restaurant which deliver the variety of pizza. Recently,
organisation has produced its new food product which is fusion of Italian and Mexican.
◦ Restaurant made a survey and they found that there so many people with different taste and age
with various region.
◦ With that the analysed in UK there are so many people who belong to Italy and Mexico city.
Considering this, they decided to introduce fusion of Italian Mexican pizza.

Recommendations on launching of new food concept.
◦ For launching new products Pizza Union Dalston
restaurant is required to make recommendation in
right direction. Launching or new product involves its
promotion, place, price, quality, taste.
◦ Promotion can be done by social media that includes
apps, social sites such as Instagram, Facebook,
Twitter, Google etc. restaurant can sue traditional
methods as well like, newspapers, templates etc.
◦ Price of product must be affordable for type of people.
Many people prefers restaurant at the lunch time of
their office.
◦ Considering this, restaurant should target the are
where people can catch it easily.

Performance review of Chef
◦ While restaurant implement or develop new food concept be a chef
they are responsible for reviewing beverages and food purchase,
give instruction to workers with that they have duty to check the
freshness of ingredient and food, develop recipe and demonstrate
how to present the food, maintain and order the inventory of
supplies and food.

CONCLUSION
◦ From the above study it has been concluded that menu planning is an important task for restaurant in
order to provide satisfied service to customers.
◦ Principles of recipe development assisted organisation to manage food preparation in proper way.
◦ Different methods of service style improves the hospitality of restaurant in order to deliver better service
to guests.
◦ Different stages of menu product development planning helped restaurant to analyse the demand, interest
and needs of customers.
◦ Different factors such as social, economic and technology improved the production, operation and
manufacture of food processing. Implantation of new food concept influenced the image of restaurant.

REFERENCES
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Tao, J., Chen, Z., Yu, S. and Liu, Z., 2017. Integration of Life Cycle Assessment with computer-aided
product development by a feature-based approach. Journal of cleaner production. 143. pp.1144-1164.
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Jugend, D. and da Silva, S. L., 2014. Product-portfolio management: A framework based on Methods,
Organization, and Strategy. Concurrent Engineering. 22(1). pp.17-28.