Detailed Analysis of Menu Planning, Recipe Development, and Service

This report provides a comprehensive analysis of menu planning and recipe development, focusing on the Italian restaurant Prezzo. It begins by defining the principles of recipe development and exploring various menu types like A' la Carte, Table d’hote, Cycle, and Cook and freeze approaches. The report then delves into the factors affecting menu planning decisions, including competitors, location, current trends, and costs. It also examines how customer expectations, employee expertise, size of operations, menu design, preparation timings, and customer budget influence service methods. Furthermore, the report outlines the stages of menu product planning, such as market understanding, idea generation, idea screening, concept development, and business analysis, including a SWOT analysis. Finally, it assesses the influence of resource availability, product development, marketing, and cost on the development process.

Menu-planning

Table of Contents
TASK A...........................................................................................................................................1
1.1 Determination of principles of recipe development..............................................................1
1.2) Analysis of factors that affects the decisions of menu planning..........................................1
1.3) Analysis of various aspects that affects methods of service................................................2
2.1) Determination of stages of menu product planning.............................................................3
2.2) Assessing influence of process of development. ................................................................4
TASK-B :PPT..................................................................................................................................4
REFERENCES................................................................................................................................5
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TASK A
1.1 Determination of principles of recipe development.
Recipe is considered as an effective and standardized steps in the process of menu
planning and product development. In the recipe the various ingredient are involved for the
creation of food. In order to develop a high-quality and tasty products the recipe play an essential
role. In UK Prezzo is a well-known Italian food restaurant. In context of this Italians restaurant
the various principles of recipe development have been analysed that will include the aspect of
project planning and the process of recipe development.
The assessment of various crucial concept are required in the process of recipe
development in order to evaluate the requirements of business and to accomplish the expected
results. The project planning need to be achieved by the company before the creation of final
recipe.
Some various types of menu are given below-:
A' la Carte- The various alternative option will be available in this type of menu where the
customer can select based on their likes and preferences. For an instance if a customer orders a
steak then it will be accompanied with the salad. The customer need to place an order separately.
And in this emu each product contains separate price.
Table d’hote Menu: In this type of menu the choice that will be given to the customers will be
less and they will be charged for the meal and not for separate food items (Johnson and Allen,
2012).
Cycle menu – Some restaurants are there that offer specific product on specific days. This type
of menu is termed as cycle menu. For an instance Pasta will service in this restaurant on Tuesday
and Friday and other days stone-baked pizza will be served etc.
Cook and freeze approach – This can be used in the restaurant to store the food and minimize
the wastage of food items. This will increase the efficiency of the firm.
In order to design effective menu for this new business outlet these are the effective menu
planning principles that can be considered by this organization.
1.2) Analysis of factors that affects the decisions of menu planning
In order to achieve the business goals and objectives effective menu planning is being
considered by this Italian restaurant Prezzo. By the various factors the effective decision that is
made by the company is affected. They are as follows-:

Competitors – The business firms need to evaluate the present strategies , products and services
for the rival companies in order to develop a perfect plan for menu.
Location – The decisions of the company will also be affected due to suitability and variety of
location. For an instance of the restaurant is situated in UK then as per the preference of the
customers in UK the menu will be planned.
Current trends- The description of the firms can be influenced by the change in trends as it will
also change the preference of the customers related to food items.
Cost- The firms need to consider this factors and keep the prices of the food product keeping in
mind the target customers (Ducak and Keller, 2011).
1.3) Analysis of various aspects that affects methods of service.
In this Italian restaurant there are number of factors that will influence the service. They
are as follows-:
Expectation of the customers- In order to fulfill the demands of the customers in their menu the
company need to evaluate the expectation of the customer. And based on that they need to
provide products in their menu(Nothwehr and Sepulveda, 2010) .
Employee expertise- The services will be affected due this as the skilled and experiences
employees will be able to develop strong relation with the customers and this in turn will help to
maintain customer loyalty.
Size of operations- On the services the large size of operation will also provide a positive impact
and with this the service will be come more attractive and fats.
Nature of menu- The service will be influenced with the attractive and suitable designed menu
and this in turn will help the restaurant to gain attention of the customer.
Preparation timings- The services is mainly affected by this factor. The restaurant will be
considered as fast and appropriate if takes less time to prepare food (Din, Zahari and Shariff,
2017.).
Budget of the customers- The services will also be affected with the buying behavior of the
customers.
So, the above mentioned are some factors that can have positive and negative impact on the
services of the restaurants.
2

2.1) Determination of stages of menu product planning
In order to develop menu products development planning the various steps need to be
analyzed by this Italian restaurant. They are as follows-:
Market understanding – The company need to understand the customer requirement for the
creation of unique and innovative menu.
Idea generation- Through the research and observation of other major firms the various ideas will
be generated by this company in this step. In order to develop effective products for consumers
the various other option need to be gathered by the company. The SWOT analysis can be done in
order to evaluate the ideas (Chou and Fang, 2013).
Strengths
 In the market company is having a
strong presence
 High-quality products are being
provided
Weakness
 Lack of appropriate marketing.
 Comes in the category of small-scale
organization.
Opportunities
 Ability to capture Italian food market
in UK.
 The new product development concept
will be started (Linassi and et.al.,
2016).
Threats
 High competition will be faced by other
Italian restaurant
 Threat of government rules and laws.
Idea screening – By the company the appropriate idea will be screened and selected from all the
available options. The product ides will be selected by the company that will need less
expenditure (Choi, Lee and Mok, 2010).
Concept development- The whole concept will be developed by the company.
Business analysis -In this stage the business environment will understand by the company that
will be suitable for their products.
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2.2) Assessing influence of process of development.
Availability of resources – The company's product development will be faced due to
inappropriate availability of resources such as raw materials, finance resources etc.
Developing and marketing – The demands of the product will not be analyzed without
appropriate product development and marketing.
Cost – The decision of the management is also affected due to expenditure in product
development process as the idea need to be changed of it consumes high-cost or the strategies
need to be applied to reduce the cost (Baraban and Durocher, 2010).
TASK-B :PPT
4

REFERENCES
Books and Journals
Baraban, R.S. and Durocher, J.F., 2010. Successful restaurant design. John Wiley & Sons.
Choi, J.G., Lee, B.W. and Mok, J.W., 2010. An experiment on psychological gaze motion: A re-
examination of item selection behavior of restaurant customers. Journal of Global Business and
Technology. 6(1). p.68.
Chou, S.F. and Fang, C.Y., 2013. Exploring surplus-based menu analysis in Chinese-style fast
food restaurants. International Journal of Hospitality Management. 33. pp.263-272.
Din, N., Zahari, M.S.M. and Shariff, S.M., 2017. Nutritional labelling in Malaysian full service
restaurant menu. Journal of ASIAN Behavioural Studies. 2(2). pp.47-55.
Ducak, K. and Keller, H.H., 2011. Menu planning in long-term care: toward resident-centred
menus. Canadian Journal of Dietetic Practice and Research. 72(2). pp.e126-e133.
Johnson, D.B. and Allen, D., 2012. Menu-labeling policy in king county, Washington. American
journal of preventive medicine. 43(3). pp.S130-S135.
Linassi and et.al., 2016. Menu engineering and activity-based costing: An improved method of
menu planning. International Journal of Contemporary Hospitality Management. 28(7).
pp.1417-1440.
Nothwehr, F. and Sepulveda, M., 2010. Healthy option preferences of rural restaurant customers.
Health promotion practice. 11(6). pp.828-836.
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