Menu Planning Report: Olive Garden Restaurant Analysis

This report provides an analysis of menu planning, specifically focusing on the Olive Garden restaurant. It begins with an introduction highlighting the importance of globalization and the food industry's growth. The report then delves into factors affecting menu development, including principles of recipe development, influences on menu planning (location, customer type, competition, and supplies), and factors impacting service methods. It further explores the stages of menu product planning, such as market and consumer trends, focus groups, and employee involvement. The report also discusses factors that influence the development process, like business analyses, sales volume, profitability, and technical and social factors. Task B provides a justification of design elements. The report concludes by summarizing key findings and emphasizing the importance of understanding market trends, customer needs, and operational strategies for successful menu planning and business performance in the food industry. The report also references relevant books and journals.

Menu Planning

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK – A........................................................................................................................................1
1.1 Principles and factors for recipe development......................................................................1
1.2 Factor that influenced the menu plan....................................................................................1
1.3 Factor which is effect services method.................................................................................2
2.1 Stages of menu product planning..........................................................................................3
2.2 Influences the different factor in development process........................................................3
TASK – B .......................................................................................................................................4
3.1 and 3.2 Justification on design.............................................................................................4
4.1 Research in customer requirement........................................................................................5
4.2 New food ..............................................................................................................................5
4.3 Recommendation ..................................................................................................................5
4.4 Review performance ............................................................................................................5
CONCLUSIONS..............................................................................................................................6
REFERENCES ...............................................................................................................................7

INTRODUCTION
Globalization is playing most important role for the development of industry and growth
of economic condition nowadays. This is help to improve performance and change rate in
different countries as per demand for product and services. Food industry is one of the fastest
growing sector in the world (Moreira, 2017). This report is based on OLIVE GARDEN. The
resort basically located in United Kingdom and link with Italian-themed restaurants. On the other
hand, factors affecting food business and effect the time to take new decision in work place. In
additions, product development planning is help to manage work or improve customer
satisfaction level. The report is also identified factors that is affect chief decision, at the time to
develop plan and menu.
TASK – A
1.1 Principles and factors for recipe development
There are some factors which is give direct impact on internal working environment. To
be focus on menu play an important role to addition number of customer and control the decision
related to cost to manage work (Molt, 2017). In this context, decision is to be taken related to
menu and food production. There are different types of list assets OLIVE GARDEN resort. The
recipe develop can choose as it profession. Some other principles are as follows :-
 Accessibility :- In this type of menu cereals with pulsation and vegetables as in a repast is
willingly bankable, effortless to constitute and offers a sense of happiness and profusion
to the manufacturer. Snacks and other foods is to be con-site for 90 %.
 Price :- It is one of the most important part is nutritive value together is provided energy,
iron, fat and vitamin (Seyitoglu, 2017). The food will be proper balance is give positive
impact to each and every client in market.
The development of recipe is very relies upon the subprogram of implementation provision as
this assistance the social activity in prime identified with time and expenditure of setting up the
food (Canale, 2017). The method of pocket is to be improve market share and utilization the
level of activity. Cook- chill technique is one of the most crucial part to control the measuring
the carrying into action and growth rate.
1.2 Factor that influenced the menu plan
There are some factor is give direct impact on menu planning decision must be taken in
resort are as follows :-
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 Location :- In this context, location is give direct impact on demand and taste of the
customer in work place. To be set menu as per the need of location based customer, what
is taste of customer (Schaynová, 2018). In addition, some are use many vegetarian dish
because of high population of Indian. In services area services need to be price or quick
operation will be taken.
 Type of customer :- It is give negative impact on take new decision in menu card. In
addition, kind of area of people, belief, sex and expenditure power is give direct impact
on overall market environment (Mortensen,2017). This is to be inform that improve
customer satisfaction or improve productivity and profit will be manage.
 Competition :- It is most important part is competition is influenced level of production
and market rate. The trend is fixed in market, some competition will happen market
condition (Sudin, A.M 2018). Price is to be set as per the local community is give direct
impact on menu planning. This is help to improve work or set menu as per the need and
wants of customer.
 Supplies :- The supply of ingredient available in location for product for improve food
company. This is give direct impact on market condition and OLIVE GARDEN
regarding the food. To be improve market condition or increased overall settlement.
1.3 Factor which is effect services method
In this report is to be focus on service method is general depend on the size of the
business. This is to be depend on the different operations. Some new food techniques is help to
solve any kind of problem. This is help to manage work or improve the productivity and profit
will be manage as per need and wants of customer. In addition, new techniques is help to manage
work in hotel sector (Neto, 2017). It is also affected the nature of menu. If the menu is more
expensive, that is give reduce the level of demand in market and service will be fast up to
expatiation of customer in market place.
So customer is help to increase income and flow new trends of industry, so the business
is either able to meet the current needs. The method of delivery is to be depend on budget of
internal operation as well as the customer in market. This two factor is give positive as well
negative aspect of business, but method is important to use solve each kind of factor. Moreover,
the services is to be depend upon the customer budget (Holst, 2017). This is help to manage
work or improve production life or customer satisfaction level must be improve.
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2.1 Stages of menu product planning
There are some stages is help for product planning for future improvement in working
environment. There are certain needs are as follows :-
 Market trends :- In market trend and competitive analyses is a first step to review the
current market position and improve future condition based on it (Dhoruri, 2017). To be
use new market trends as per is used in hotel sector or new menu product development.
 Consumer trends :- In consumer trends to be focus on need and demand of each and
every customer in market. This is help to identify the necessity of consumer or positional
customer in society.
 Focus group :- In focus group competitive market food company is give the test of the
result and little sample abstraction as well as reckon their sentiment for further execution
and improvement.
 Employees :- In internal working environment employees are help to provide the quality
of services is help to manage work or improve customer relationship management is
based on overall development in market (Sufahani, 2018). To be provide the complete
training to each and every employees or improve the customer is give direct impact or
increase overall carrying into action in securities industry share.
 Service :- The main area in operation management is provided the service to each and
every customer. The menu system is to be change as per the need and wants of customer.
There are some stages is to be used to select the best menu and improve client services and
selected with the cost, merchandising method, improvement plans, administration, cost allotment
and the issues in the industry process (Din, 2017). In additions, cost will be set as per the need
of client in industry place.
2.2 Influences the different factor in development process
There are some factors is give negative impact on development process in hotel industry.
Some factor is reduced the level of ratio of new product physical process.
 Business analyses :- It is consisted the prospective solution relationship and need to
recognisance (Hannan-Jones, 2017). To be focus on development of new product and
improve customer relationship management is based on future outlook.
 Sale volume :- In sales volume is decrease, is give negative impact on sale in menu
product development and remove the number of customer in market. The sale will be
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depend on taste or need of customer, so menu will be set as per the taste or majority of
people in market.
 Profitability :- In profitability is depended on sale and cost will decrease, profit will be
increase or cost will be increase profit will be decrease or visa versa (Hannan-Jones,
2017). The profit will be depend on overall profit and productivity both factor is most
important for market place.
 Technical factor :- In this context, some new technology is to be introducer in market is
give direct impact on profit and food industry as well as evolution cognitive process will
be changes. Some changes in food industry will be succeed work or improve productivity
and profit is ameliorated market conditions.
 Social factor :- In this context, social factor is give direct impact on level of customer or
sensation or persecution (Hannan-Jones, 2017). On the other hand, some change in social
factor is give direct interaction of comparing among the foretelling measure and the
abstraction oversubscribed.
TASK – B
3.1 and 3.2 Justification on design
OLIVE GARDEN resort basically located in United Kingdom and link with Italian-
themed restaurants. The chain was established 1982. In OLIVE GARDEN resort , 2018 total 900
resort all over the world. It is worlds the biggest chain and provide the completed service in hotel
sector. (COVERED IN PPT )
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There are some most important elements is to be focus on improve the overall marketing concept
are as follows :-
 Items :- The food sector is to be focus on some items and profitability is based on that
particular items.
 Valuing strategies :- In this kind of strategies is based on profitability is to be measure the
overall condition and improve customer expatiation. The expectation is measure as per
the value is set for improve market structure.
 Management style :- In management style is work is to be completed on quick base and
to be completed in profitability in work place. In addition, proper management and
administration is focus on improve operational plan and level of customer in market.
4.1 Research in customer requirement
There are some finds with the help of research work to improve customer services. In this
way, focus on clients need and request is most important part to improve performance level or
improve overall hotel operational management. To be use of targeted audience and improve
client satisfaction level. The value of money is useful for each and every consumer in market
place.
4.2 New food
4.3 Recommendation
4.4 Review performance
COVERED IN PPT
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CONCLUSIONS
From the above report is based on OLIVE GARDEN. The resort basically located in
United Kingdom and link with Italian-themed restaurants. On the other hand, factors affecting
food business and effect the time to take new decision in work place. In this report to be focus on
decision is to be taken related to menu and food production. There are different types of list
assets OLIVE GARDEN resort. As per the above report is based on market trend and
competitive analyses is a first step to review the current market position and improve future
condition based on it. In this report, to be improve overall development and measuring the
current need is to be measure and improve productivity and profit.
This sequent would assistance to assistance high stages of incorporation among the technological
R&D and advertising intent, causing further efficacious and competent knowledge disposal in
the new food trading operations service concept process. Worldly concept improvement study
systems that continue a firm’s perceptive of devour’ food penchant purpose and value schemes,
by means of the consolidation of the user in the concept phase of the food creative activity
increase patterned advance, can increase the likeliness of new substance work concept
accomplishment.
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REFERENCES
Books and journals
Moreira, R.P.C 2017, July. The menu planning problem: a multiobjective approach for Brazilian
schools context. In Proceedings of the Genetic and Evolutionary Computation
Conference Companion (pp. 113-114). ACM.
Molt, M.K., 2017. Food for fifty. Pearson.
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal, 119(7), pp.1562-1577.
Canale, J 2017. Automatic generation of a party menu. U.S. Patent Application 15/178,678.
Schaynová, L., 2017. A Nutrition Adviser’s Menu Planning for a Client Using a Linear
Optimization Model. Acta Polytechnica Hungarica, 14(5), pp.121-137.
Mortensen, M.N 2017. Catering for patients at nutritional risk using in-between meals: an
evidence-based multidisciplinary menu planning approach. In 10th International
Conference on Culinary Arts and Sciences 2017. Captive Food Studies, AAU.
Sudin, A.M 2018, April. Optimization Technique With Sensitivity Analysis On Menu
Scheduling For Boarding School Student Aged 13-18 Using “Sufahani-Ismail
Algorithm”. In Journal of Physics: Conference Series (Vol. 995, No. 1, p. 012047). IOP
Publishing.
Neto, B 2017. The use of green criteria in the public procurement of food products and catering
services: a review of EU schemes. Environment, Development and Sustainability, pp.1-
29.
Holst, M 2017. Optimizing protein and energy intake in hospitals by improving individualized
meal serving, hosting and the eating environment. Nutrition, 34, pp.14-20.
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Dhoruri, A 2017, August. Menu variations for diabetes mellitus patients using Goal
Programming model. In AIP Conference Proceedings (Vol. 1867, No. 1, p. 020015). AIP
Publishing.
Sufahani, S 2018, April. Applied Mathematical Optimization Technique on Menu Scheduling for
Boarding School Student Using Delete-Reshuffle-Reoptimize Algorithm. In Journal of
Physics: Conference Series (Vol. 995, No. 1, p. 012002). IOP Publishing.
Din, N 2017. Nutritional labelling in Malaysian full service restaurant menu. Journal of ASIAN
Behavioural Studies, 2(2), pp.47-55.
Hannan-Jones, M 2017. Developing a valid meal assessment tool for hospital
patients. Appetite, 108, pp.68-73.
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