Menu Planning and Development in Italian-Themed Restaurants

This report delves into the critical process of menu planning within Italian-themed restaurants, highlighting its significance in the hospitality industry. It identifies key factors influencing menu planning decisions, including customer preferences, seasonal availability, ingredient accessibility, service methods, and cost considerations. The report examines recipe development principles, the stages of menu product development, and the influence of various factors, such as economic, environmental, and political aspects, which are analyzed using SWOT and PESTLE analyses. The report also addresses customer requirements, new food concept development, and recommendations for launching new concepts, concluding with performance reviews and suggestions for improvement. The core focus remains on providing a comprehensive understanding of the menu planning process, essential for success in the food and beverage sector.

MENU-PLANNING

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Principles and factors of recipe development in Italian-themed restaurants........................1
1.2 Analysing the factors which influence menu planning decisions of Italian-themed
restaurants...................................................................................................................................2
1.3 Analysing the factors which influence service methods of Italian-themed restaurants.......2
2.1 Stages of menu product development planning in Italian-themed restaurants....................3
2.2 Evaluate the influences of different factors on the development process.............................3
TASK 2............................................................................................................................................4
3.1 justification of the design of a menu reflect the recipe development of Italian-themed
restaurants:..................................................................................................................................4
3.2 justification of the food service environment :.....................................................................4
4.1 Assessing the requirement of customers for Italian-themed restaurants..............................5
4.2 Development of a new food concept in Italian-themed restaurants.....................................5
4.3 Recommendation for launching new food concept in Italian-themed restaurants : ............6
4.4 review of performance and suggestions for improvement :..................................................6
CONCLUSIONS..............................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
In order to define the menu planning in Italian-themed restaurants, it is the most
important process in every hospitality industry. Because the success of hospitality industry which
provide facilities of food and beverages is based on the menu planning process of an industry.
There are different factors which affects the menu planning process and service method as well.
Furthermore, there are various principles of recipe development which should be followed such
as accessibility and cooking tips. There are several stages in the planning of menu product
development. Menu development process is also affected by different factors and these factors
should be analysed. SWOT analysis and PESTLE analysis methods are useful in to analyse these
factors which are related to the micro environment and macro environment(Charlebois, 2014.).
There are different types of product development elements such as market sizing, product
category, market opportunity research, idea generation, concepts, testing research, positioning
and brand equity. Factors which affect menu planning should be analysed by catering manager
because this is responsibility of catering manager to analysed all these factors. If a company is
not able to analyse all these factors then it can not met the requirements of a customer and
expectation level.
TASK 1
1.1 Principles and factors of recipe development in Italian-themed restaurants
Recipe development means an experiment on foods which provide a different type of
varieties such as sauces, herbs and so on. There are different types of recipe development such as
Taste and quality : taste and quality is a main factor in recipe development. This factor has to
be changed according to the customers preferences and requirements.
Nutritional value : company can develop different types of nutritions in their food recipes such
as recipe with energy, fat, iron and protein. Food has to be maintain the balance of nutritions.
Cooking tips : well cooked food is an essential factor in recipe development. These all are the
simple principles which made according to the changes in customer's priority.
Rather, then these principals, cooking overtures, ascertaining aliment, unsaturation, food
preparation techniques, accessibility are also principles in recipe development(Charlebois,
2014.).
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1.2 Analysing the factors which influence menu planning decisions of Italian-themed
restaurants
There are different types of factors which influence the decision regarding to the menu
planning. These factors are :
 types of customers
 seasonal availability
 ingredients of the food in the kitchen
 accessibility of sources and tools
 service personnel
 cost of the menu
 policies
 service hours
 occasion
 location
planning of menu development must be based on the location where it is established. Types of
customers such as generation, belief and expenditure power is also influenced the
menu(Charlebois, 2014.).
1.3 Analysing the factors which influence service methods of Italian-themed restaurants
There are different factors exist which influence and affect the service method like :
 cafeteria services
 services regarding to the plated American
 family style
it is mainly based on the size of organisation. Service method can be differentiated easily. It is
also affected by the nature. If nature of menu is quite costly then service has to be fast and
expectations of the customers should be fulfil. Service may be affected by the customer's budget.
Low budget showing less impressive service whether high budget showing highly impressive
service. Availability of resources such as ingredients are also affects the service. If a service of a
restaurant is impressive and met the customer's need and expectations then that person will be
the repetitive customer of its company. Those customers also influences his friends to take
service of your company at least one time. So there are different factors which affect menu
development process and service method too.
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2.1 Stages of menu product development planning in Italian-themed restaurants
There are different types of stages which has to be followed in development of menu
planning. These steps are as follows :
 idea
 swot analysis
 kinds of menu
 strategies
 feedback
the first step is idea, in which company has to be decide the idea related to the goal. All activities
should be aligned towards the achievement of goals. After decide the idea, company should be
analyse the environment. Because factors of environment affects the organisation strongly. In
evaluation of environment company should analyse these both factors such as micro environment
and macro environment. It could be done through SWOT analysis(Thomas, E., 2016.) . It is a
technique by which company get knowledge about the opportunities and threats in the market
and strengths or weaknesses of its company. Review of menu and recipes and planning for a new
product is also a stage in menu development planning process. Strengths and weaknesses are the
internal factors in a company. Company can overcome the weakness factors by focusing on
strengths factors. These both factors are controllable. While opportunities and threats are the
uncontrollable factors for the company because it belongs to outside area from the company.
2.2 Evaluate the influences of different factors on the development process
There are different factors which influence the development process of Italian-themed
restaurants such as economic factor, environment factors, political factors, social factors,
technical factors and legal factors. These all factors are the components of macro environment
which can be analysed by pestle analysis. It is technique which identify all these factors and
provide information to the organisation. By these informations, company get to know that what
factors will be affect its process. Rather than these factors some several factors also exists such
as :
 review of the organisation
 sales volume of a business
 actual and expected sales volume
 cost and revenue
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these all factors should be identified and analysed for the better and smooth running of a
business. These factors help to find out the quantity of products which has to be sold. Skills and
quality of the employees also affect the development process because it determines their
performance level. If employees are unskilled than performance level will be decrease and
efficiency of productivity will be decrease automatically(Thomas, E., 2016.) . By pestle analysis,
company can get identify its competitor in the market and can get success by providing different
offers fom its competitive company.
TASK 2
Covered in ppt
CONCLUSIONS
From the above report it can be concluded that, menu planning in Italian-themed
restaurants is an essential and a core factor in hospitality industry which provide facilities of
food and beverages. All the informations should be gathered by catering manager as it is
responsibility of him. There are different factors which affect the planning process and service
method of menu planning as discussed above. Various stages has to e followed to develop a
menu plan. Customers are the main factor who influence the menu planning process. To evaluate
and assessment of the requirements of the customer is essential. It is necessary to conduct market
research for developing a new food concept. Market is a factor by which company can get the
informations regarding to the new product. Apart from this, it can be concluded that environment
should be analysed for Italian-themed restaurants. Because it is the factor by which
company can promote its existing product and develop new product. There are different tastes,
culture, preferences and requirements of the customer. The study of all these aspects may be give
advantages to the catering manager in developing a new product.
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REFERENCES
Books and journals
Ayala, G.X., and et.al., 2017. A Cluster Randomized Trial to Promote Healthy Menu Items for
Children: The Kids’ Choice Restaurant Program. International journal of
environmental research and public health, 14(12), p.1494.
Charlebois, S., 2014. Supply-Based Food Waste in the Food Service Industry: The case of Delish
Restaurants. World Journal of Agricultural Sciences.
Gordon, R.T. and Brezinski, M.H., 2016. The complete restaurant management guide.
Routledge.
Lee-Kwan, S.H and et.al., 2014. Restaurant menu labeling use among adults--17 states,
2012. MMWR. Morbidity and mortality weekly report, 63(27), pp.581-584.
Linassi, R., Alberton, A. and Marinho, S.V., 2016. Menu engineering and activity-based costing:
An improved method of menu planning. International Journal of Contemporary
Hospitality Management, 28(7), pp.1417-1440.
Padgett, J.M. And et.al., Disney Enterprises Inc, 2016. Dynamic interactive menu board. U.S.
Patent 9,342,216.
Pérez, C. and et.al., 2017. Effect of calorie labeling on menu selection: a preliminary study in
Santiago, Chile. Revista Chilena de Nutrición, 44(1).
Silvennoinen, K. and et.al., 2015. Food waste volume and origin: Case studies in the Finnish
food service sector. Waste management, 46, pp.140-145.
Stran, K.A. And et.al. 2016. College Students' Intentions to Use Calorie Information on a
Restaurant Menu: Application of the Theory of Planned Behavior. American Journal of
Health Education, 47(4), pp.215-223.
Thomas, E., 2016. Food for thought: obstacles to menu labelling in restaurants and
cafeterias. Public health nutrition, 19(12), pp.2185-2189.

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