Menu Planning, Food Service, and Development Analysis Report

This report delves into the critical aspects of menu planning and its impact on food service and restaurant development. It explores the importance of menu design, the creation of a suitable food service environment, and the findings of market research to understand customer needs and preferences. The report emphasizes the significance of developing new food concepts, including recommendations for implementation and an analysis of the performance of new food offerings. It also highlights the need for strategic approaches to attract customers and build a strong brand reputation, including the use of market surveys to gauge customer behavior and demands. Ultimately, the report concludes that effective menu planning and development processes are essential for business growth, customer satisfaction, and profitability. The report also includes references to academic sources that support the research.

MMPD
TASK B

Table of Contents
 Introduction
 Menu designing
 Development of food service environment
 Findings of research
 Justify new food concept
 Recommendations of new food
 Performance of applying new food
 Conclusion
 References

Introduction
Menu planning refers to that procedure by which planning of best
possible presentation of recipes and servings made for
customers. This assignment includes factors which affects on
menu planning and serving methods.

Menu Designing
Their should be all recipe of Italian foods while menu designing.
They should give a creative and new recipe within their
restaurants. It will aid in increasing sales. For being in
competition they have to give something special to their
buyers.

Development Of Food Service
Environment
For the growth of Fat Duck restaurant,
creating a facility of food it is
important for accepting a new
concept of food launched by them
in a place of market for consumers.
If environment of food service is
developed and accessible then it
will generate a new ideas.

Findings Of Research
Every food business necessitates information as both interior and
exteriors sources to assist and scrutinize its activities as well
as procedures to build trade decisions for new concept of food.
By this Fat Duck can develop their extraordinary recipes by
analysing their needs or preferences to attract the new clients
and retain the current ones.

Continue...

Justify New Food Concept
It is all about that perfect menu can only be
selected once recipes and there development
is well incorporated and understood also
service techniques. This element affecting
them are once menu can be selected aptly
because it is is known that how long will
take to make recipe or which is utilised that
course that is starter, main courses etc.

Recommendations Of New Food
It is necessary to apply the new food concept in proper way of
serving to people on time. They have to follow the criteria of
first impression because it will create a permanent image of
that specific product in minds of people.

Cont..
And that will only decide to gain to repeated order for same dish
in market. Fat Duck have to serve their new food concept in
proper way to attract clients towards their restaurant for
expand goodwill.

Performance Of Applying New Food
I conduct market survey to analyse about the needs and demand
of customers along with their behaviour regarding new
products. After that I start to build an effective strategy to
launch fresh food product in market.

Cont..
People want more attractive and satisfactory product or service in
their budget of income then they prefer same organisation. It is
necessary to render better food services at reasonable price to
them.