Menu Planning Report: Factors, Principles, and Development Process

This report provides a comprehensive analysis of menu planning, focusing on Cucina restaurant. It explores the principles and factors of recipe development, including advantages, disadvantages, and key principles. The report delves into aspects influencing menu planning decisions, such as menu compilation, time management, and variety, as well as factors impacting service methods like buffet and English service. It also outlines the stages of menu product development planning, including sales mix, competitor activity, and flexibility studies, and evaluates the impact of social, economic, domestic, media, and employee skill factors on the development process. The conclusion highlights the importance of Italian cuisine and the need for trained chefs, emphasizing how the discussed factors contribute to effective menu card preparation and overall restaurant success.

Menu Planning

INTRODUCTION
Menu planning can be defined as the method in which the best cuisines of the restaurant
are being included. It is considered as one of the best method to make the dishes presentable. It is
normally being given to the customers so that they can choose the dishes they want to eat at the
restaurant (Carpenter, Lyon and Hasdell, 2012). This is very important for each and every hotel
or even small restaurants to prepare their own menu in which most of the dishes are being
included as per the needs and demands of their regular customers. The Restaurant which is
selected here is Cucina LC restaurant which is located in Edinburg. This report will discuss about
many factors that are having an imopact on menu planning decisions and the menu planning
development process as well is discussed.
TASK 1
1.1 Principles and factors of recipe development
Cucina is a popular chain of restaurant that offer different dishes and Italian cuisine
restaurant with glorious dishes. This is one of the best restaurant is their service quality and taste
in order to attract large consumer number toward them. In present period of time, they want to
promote a new food concept and present thus the innovative form as well as attractive in their
guests form, This new food concept will be launched through chief executive for establishing
new ideas and thoughts within the specific marketplace. There are numerous alternation that is
produced for NDP for delivering in negative and positive influence which are mentioned as
below:
Advantages:
 Alternation in the development of recipe can majorly attract old and new consumer in
adequate manner (Filieri, 2013).
 For this procedure, Cucina restaurant can assist in determining the financial growth and
increment.
 Such sort of elements can deliver several opportunities to organisation for undertaking
competitive merits in more significant manner.
Disadvantages:
 Such changes types straightly influence services and products cost of Cucina.
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 For formulating new service, organisation require to opt and adopt distinct promotional
practices methods.
Recipe development Principles:
There are several principles which can be undertaken in the increment or development of
recipe which are mentioned as below:
 A certain process that should be complied like broiling, grilling and simmering
 This is essential to ascertain alignment in order to consider health analysis (Fuller, 2016).
 This is fundamental for experimented for food quality taste and check it.
 Innovation can be instauration for determined consumer.
1.2 Aspects which influence menu planning decisions
Menu planning is complex task due to the requirement of entire management, this is
undertaken for every factor that can straightly influence values and consumer in service
inefficient manner. There are specific other element that are mentioned here: Menu Compilation: It is one of the essential component that majorly influence on the
determination of menu design. Executive chef as well as administration need to undertake
these material or element for producing new services. Time management: This is fundamental elements which chef executive need to
undertake in their food procedure of food producing.
 Variety: In the hospitality industry, this is essential for management to consider different
products type to their consumer. They can convince large consumer in regard their dishes
or meal.
1.3 Factors which impact service methods
In hospitality industry, this is effective location that enable consumer attention and
requirements that is requirement to satiate through company (Harrington and Ottenbacher,
2013). Here are mention some technique discussed here:
Buffet Service: This is common service technique where restaurant manage distinct
varieties of food on other table. This undertake demands and need of consumer before serving
items.
Merits:
 Such elements are economic in cost. It assist in delivering proper service of food at certain time.
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Demerits:
 It can cause to wastage. This does not deal with food garnishing of item.
English Service: This is efficient method where company offer various products to left's
side visitor plate. They also provide best service quality in popular restaurant and hotels (Morris
and Morris, 2012).
Advantages: It is set as certain and technical guest service.
Disadvantage:
 This has been understood as modified finance of capital.
 Time consuming technique.
2.1 Stages of menu product development planning
It is very crucial for Cucina restaurant to develop effective as well as attractive menu card
in which all the details about the dishes that are being served by the restaurant are included in an
creative manner. There are several stages of menu development planning like: Sales mix- While conducting the activity of developing the menu card, it is very
necessary for the organisation to choose the best idea among the list of ideas they have.
So, to do this, they can ensure that which idea will be like by the customers visiting th
restaurant. It is also been called as sales mix. Competitor activity- It can also be considered as the activity which will help Cucina
restaurant to become better than their competitors and will make them ahead of others.
This activity is required to be made sure by the executive chef of the restaurant.
 Flexibility study- In this, a proper analysis is also required to be done by the managers of
the restaurant so that they can come to know that whether the new food will be profitable
for the business or not (Pitta and Pitta, 2012). Also, feasibility study is also required to be
taken so that the pricing of the product can be done in an effective manner.
2.2 Evaluate the impact of various factors on the procedure of development
Factors which directly affect on development process that are discussed as under:
Social- This factor is basically related to needs, choices as well as demands of the
consumer in respect of specific products and services. All these factors are required to be
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analysed in an effective manner so that the restaurant can perform their part of activities in an
effective manner (Prahalad, 2012).
Economic- This factor is having an impact on the pricing of the food items that e being
served at the restaurant. If the economy is good then customers will be having more money and
they will be visiting restaurants more often then.
Domestic- This factor is having its impact on restaurant personal product prices, here, it
is required that the chef should prepare and serve products that are having involvement of the
values of the company.
Impact of media- There are several kinds of tools and techniques that are giving and
introducing various products and services through the help of media. It is also a kind of activity
that is done as a part of promotion.
Importance of employees skills- For an enterprise, it is necessary for managing all major
skills and knowledge of their staff members need to serve best quality based services to their
desired customers (Stolzenbach, Bredie and Byrne, 2013).
TASK 2
Covered in PPT
CONCLUSION
From the above report, it can be concluded that Italian food items are being loved by
people immensely and this is the main reason , people are opening their restaurants with Italian-
theme so that they can gather more and more customers. The dishes which are included in this
are made by a special recipe and the chef needs to be trained enough to prepare such dishes
tastefully. In this project, all those factors that are having an impact on recipe development,
menu planning decisions, service methods are being discussed so as to prepare a new menu card
of the restaurant in an effective manner. Here, a complete menu card is being designed by the
chef by Cucina restaurant in which they included all the new dishes which was prepared after
doing extensive research.
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REFERENCES
Books & Journals
Carpenter, R. P., Lyon, D.H. and Hasdell, T.A., 2012. Guidelines for sensory analysis in food
product development and quality control. Springer Science & Business Media.
Filieri, R., 2013. Consumer co-creation and new product development: a case study in the food
industry. Marketing Intelligence & Planning. 31(1). pp.40-53.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Harrington, R. J. and Ottenbacher, M. C., 2013. Managing the culinary innovation process: The
case of new product development. Journal of culinary science & technology. 11(1).
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Morris, C. and Morris, G. A., 2012. The effect of inulin and fructo-oligosaccharide
supplementation on the textural, rheological and sensory properties of bread and their
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Prahalad, C. K., 2012. Bottom of the Pyramid as a Source of Breakthrough Innovations. Journal
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Stolzenbach, S., Bredie, W. L. and Byrne, D. V., 2013. Consumer concepts in new product
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Swarbrooke, J. and Page, S. J., 2012. Development and management of visitor attractions.
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