This report provides a comprehensive analysis of menu planning and product development, focusing on the Italian restaurant Franco Manco. It begins by outlining the principles and factors crucial for recipe development, such as cooking techniques, maintaining food quality, and fostering creativity. The report then delves into the factors that influence menu planning decisions, including quality, pricing, service, and ambiance. Furthermore, it explores various service methods like buffet, silver service, and food stations, considering their advantages and disadvantages. The core of the report examines the stages of menu product development planning, from idea generation and screening to concept testing, business analysis, product development, test marketing, and market performance review. It also discusses the influence of economic factors, product costs, and media on the development process. The report concludes with a summary of key findings, emphasizing the importance of a well-planned menu for restaurant success.
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