Menu Planning and Product Development Report - Y/601/1762, HND

This report delves into the intricacies of menu planning and product development within the hospitality industry, focusing on the creation of an Indo-Italian menu concept for Chucs Restaurant & Cafe. The report begins by discussing the principles and factors influencing recipe development, emphasizing the importance of considering factors such as food safety, current market trends, and customer preferences, particularly the growing demand for creativity and innovation in food. It then assesses factors that influence menu-planning decisions, including food quality, pricing, service styles, and restaurant decor, highlighting the need to cater to diverse customer tastes and cultural backgrounds. The report further explores various service methods like buffet, plated, and hand service, analyzing their advantages and disadvantages. The core of the report examines the stages of menu product development planning, emphasizing the influence of factors such as sales mix, competitor analysis, and feasibility studies. It also evaluates the impact of social, lifestyle, and economic factors on menu development. The report concludes with recommendations for implementing the new Indo-Italian food concept, including a review of performance and a justification of the menu design and food service environment to support the new concept.

MENU PLANNING &
PRODUCT
DEVELOPMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
AC1.1 Discussion on principles and factors of recipe development..........................................1
AC1.2 Assessing factors which influence menu-planning decisions..........................................2
AC1.3 Discussion on factors which influence service methods.................................................3
AC2.1 Discussion on stages of menu product development planning........................................5
AC2.2 Evaluating influences of different factors on the development process..........................6
TASK B ..........................................................................................................................................7
3.1 Justification on menu design for reflecting menu compilation and recipe development......7
AC3.2 Justification on development of food service environment to support menu recipe and
service style.................................................................................................................................7
AC4.1 Showing findings of research into customer requirements for new product concept.....8
AC4.2 Justification on choice of new food concept...................................................................8
AC4.3 Recommendation on implementation of new food concept............................................8
AC4.4 Reviewing own performance...........................................................................................9
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
Menu planning is the process of deciding types of food services which needs to be
provided to customers. In the context of restaurant business, without menu customers will not
able to know options which are good to order (Davis and et.al., 2018). Thus, in this assessment
chosen concept for menu planning is Indo-Italian where principles of recipe development will be
explained. Further, factors which influence menu planning decisions and service methods will be
discussed. In this report, group presentation will be discussed on menu design with food service
environment with choice of new food concept will be explained. Lastly, recommendation and
review will be provided on fresh idea of menu planning. Chosen Italian chain restaurant in this
report is Chucs Restaurant & Cafe which deals in providing best taste services in the context of
Italian.
TASK A
AC1.1 Discussion on principles and factors of recipe development
Restaurant menu's must needs to change with the time because this is era where
consumers always demanding food which has some creativity in it (Principles of recipe
development, 2017). Thus, menu planning is the important task which saves time and money and
which also promotes healthier choices with variety of food sections in the restaurant (Buisman
and et.al., 2019). Thus, principles and factors which represent recipe development is as follows-
Ascertaining aliment:
It is an important process which Chucs restaurant needs to looked at where they have to
decide that food is for the general public so recipe must be developed in accordance with their
health issue. It is because food is the factor which mainly responsible for healthy society. Thus,
Chucs restaurant will comply with Food Safety and Hygiene regulations 2013 where it is the
responsibility of restaurant to provide healthy food to customers (David, David and David,
2017).
Product category, attitude and trends:
Further, manager of the restaurant will focus on analysing the current trend which
running in market. Proper analysis will be developed on the category of dishes which attract
consumers in the restaurant. Thus, to bring Indo-Italian concept in Chucs restaurant & Cafe,
owners will analyse Indian taste of food which is in current trend in expectations of consumers.
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Market opportunity research:
This is the process which involve analysis of taste and quality of food which is the main
significant factor which every restaurant need to consider (Principato, 2018). For developing new
Indo-Italian taste of concept it is necessary there must be quality and taste in the recipe which
offered to customer. Such as Indian customers like taste which is spicier thus, such interest will
need to be developed by Chucs restaurant.
Idea generation:
In order to capture Indian customers, creativity needs to be considered by the restaurant
because in today's world customers’ expectations are slightly high. They always want something
new with good taste. Thus, in order to develop Indo-Italian concept, restaurant must needs to
analyse creativity in taste which fulfils consumers’ expectations.
Advantages and disadvantages of changing menu is as follows-
Advantages:
 It allows employees to show off their creativity in new concepts of food.
 It keeps business on trend and fresh
 It helps in holding customers in the restaurant.
Disadvantages:-
 Main disadvantage of changed menu is that with every change restaurant needs to
provide training to their employees which spend time and money.
AC1.2 Assessing factors which influence menu-planning decisions
The factors which affect influence in menu-planning are as follows-
Quality- in order to develop new menu main focus point of the restaurant is to attract
customer which prefer such taste but to capture them in the restaurant. Thus, for restaurant
manager it is necessary to develop effectual quality in food taste (Heikkilä and et.al., 2016).
Thus, for developing Indo-Italian food concept in Chucs restaurant needs to recipe which is good
in quality.
Price- mainly in the context of menu-planning prices of food will depend upon four
factors which includes temperature, Pests, transportation cost and labour cost. It is because crops
get affected by weather because of which shortage of crop creates increase in food prices. It is
also considered that because of weather, diseases destroy crop or livestock production. When
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prices of oil and gas gets higher, than transportation cost also get higher because of which mainly
affect menu-planning decision.
Service- in order to attract more customers for new concept of food, Chucs restaurant
needs to analyse services which will capture Indian customers in the restaurant (Pinna and et.al.,
2018). For example: Indian consumers mainly likes to be greed with joining of hands, they also
like fast service in food. Thus, with this way owners of Chucs restaurant will able to capture new
consumers.
Decor- in the context of menu-planning, management must have to develop strategies like
garnishing of food, creativity in Italian with Indian mix etc. needs to capture in the process of
food making. Another factor which also affect menu-planning because each consumer has
different taste and culture and they only prefer to visit in restaurant which has gesture of their
own culture (Fuller, 2016). Thus, in order to attract customers in Chucs restaurant, owners will
have to design interior in accordance with the customer choice. For example: to attract Indian
customers, Chucs restaurant will have to develop interior which has Jewel and Metallic tones,
texturize with textiles etc.
AC1.3 Discussion on factors which influence service methods
For every restaurant, menu is the central way which mainly help in attracting customers
but to hold them, it will completely depend upon the type of service which has been provided. It
is true that first impression is the last impression therefore, in order to promote the concept of the
Indo-Italian food, following are the three way which may adopt by the Chucs restaurant.
Buffet service:
This is the type of service where foods are arranged on the tables. In this service guests
usually move along with the line of buffet and serve themselves (Choose the Best Service Style
for Your Next Event, 2016). They fill their own plate and then take a dinner table to eat.
Employees generally provide beverage service to guests at the table side.
Its advantages are as follows-
 It requires less labour and space which helps in minimising the cost. It also requires less
tableware and linens also people are served in very short time which helps in increasing
profit as well.
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 Variety of food alternated are available to customers where they will able to pick up with
their own choice. Mainly guest check the appearance of food before they start to taste.
This type of service is ideal for businesses which needs to provide great hospitality.
Its disadvantages are as follows-
 Main disadvantage with this system of service is that customers did not have variety of
options to eat food in accordance with their own preference.
 This is the style which is not easily acceptable by everyone because guests will have to
wait for longer time for receiving their food.
Plated (American) service:
In this method of serving guests are generally seated and foods are already pre-portioned
in kitchen. It is then arranges on plates and served by server from the left. This is the service
which is considered as most functional, common, economical, controllable and efficient type,
appreciates by each customer in the restaurant (Škec, Štorga and Tečec Ribarić, 2016).
Beverages in this system generally served from right and dishes and glasses which used
generally removed from the right.
Its advantages are as follows-
 This is the service which is mostly appreciated by the consumer because of which
restaurant will able to develop loyal consumer base which increases profitability.
 Consumers did not have to wait for long with this service and food also did not waste
because it is served with the preference of customer only.
Its disadvantage are as follows-
 This is the service which generally required more skilled servers because of which
restaurant needs to bear heavy cost for providing effective training to them.
 This service also takes up more reception time because of which it reduces time which
available for other ceremonial activities.
Hand service:
This is the service where guests get seated and one server is their for every two guests
and all are on table and served at same time. Servers in these services wear white gloves and
food get served with the preference of customer only.
Its advantages are as follows-
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 This is the most elegant style which appreciate and liked by customer which helps entities
to increase their reputation.
 This is the service which helps in getting loyalty from the customers.
Its disadvantages are as follows-
 Restaurant needs to bear huge cost to train employees regarding food service.
 Management also have hire highly skilled employees which has good knowledge of
providing effective services to guests.
AC2.1 Discussion on stages of menu product development planning
There are various factors which influence process of menu development such as cost,
material, customer requirements, industrial production, company identity, environment, sales
mix, competitor activity, feasibility etc. Among all the factors, cost is the major tool which affect
the planning process of menu (Busse and Siebert, 2018). Description of some factors are as
follows-
Sales mix:
This is the collection of all products and services which company offers. This is process
which considered each individual item which is sold by company and the profit which earned by
company. Thus, Chucs restaurant also need to consider where it is to be analysed that how menu
items will be distributed in kitchen during food services. Management will have analysed such
factor before introducing Indo-Italian concept in menu development.
Competitor activity:
This is another factor which affect mainly affect menu product development planning.
Here, before introducing new concept management of the restaurant need to analyse who are the
competitors and what unique activity require providing tough competition to them. Price,
promotion and product will get developed with the analysis of competitor’s financial statements
(Sheiand Headberg, Duke Manufacturing, 2015).
Feasibility studies:
Developing menu is an important concern with obtaining market statistics, evaluation of
potential locations, review of competition, financial analysis etc. This study helps chucs
restaurant to develop menu which has high demand with the expectations of Indian customers.
AC2.2 Evaluating influences of different factors on the development process
Factors which influence development process in menu-planning are as follows-
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Social factor:
It is a type of factor which mainly provides the impact upon restaurant business. It
considered cultures or societies in which mainly people live, influences of food choices etc. for
example: Indian customers mainly likes food which has spicy taste. Thus, in order to develop
Indo-Italian concept in Chucs restaurant, management will develop recipe which has some mix
of both spicy and italian taste (Beckley, Foley and Herzog, 2017).
Lifestyle factor:
The factor mainly consist of employment, education, household structures and roles,
climate, geographic location and travel and other interest. In the production process of menu
planning, this factor needs to be considered by Chucs restaurant to analyse types of customers
which has more chances of attracting towards new concept of food development. Through this
analysis, management will also able to hire employees which have such skill of delivering
services to Indian customers.
Economic factor:
In the context of menu development process, this is the factor which effect terms of cost,
inflation rate, income of consumer to pay for the food etc. In order to develop menu in
accordance with the concept of Indo-Italian, management will focus on the ability of customer to
pay for the recipe which will introduced in the menu-planning.
Influence of the media and importance of own staff and skill
Media has the huge power and role in the process of menu-planning of the restaurant.
Through the articles and journals, management will able to gather information which help in
developing menu in accordance with the consumer preference (Pícha, Navrátil and Švec, 2018).
It provides content which is updated, also for developing budget of the menu-planning it plays an
active role. Management will also able to develop data which obtain through survey of media.
Thus, it can measure that for developing effective menu-planning Chucs restaurant will able to
create efficient menu.
It is important that for developing new concepts of food, restaurant also need to hire
employees which has efficiency in providing valuable services. In order to achieve goals,
employees are the one which will play main role in providing effective services and to make
food which has to be in accordance with consumer taste.
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TASK B
3.1 Justification on menu design for reflecting menu compilation and recipe development
Chucs Restaurant & Cafe
Indo-Italian Food Concept Menu
 Starch Staples (Italy's pasta meet India's Rice)
 Vegetariana (pizza with flavour of paneer tikka)
This is sample of menu which has been developed by Chucs Restaurant & Cafe in order
to introduce their new concept in terms of Indo-Italian mixtures. Reason behind such menu
compilation and recipe development is to capture customers which prefer food with both Indian
and Italian taste. Justification of this product development is that this is the concept which is now
running under a trend in market because Indian customer generally like to eat food which has
home taste and in the street of London they will not able to find taste which has both India and
Italian mix.
Thus, recipes has been chosen with the preference of both Italian and Indian taste where
compilation of has been developed for preparing recipes. For example: Indian taste has been
given while preparing pizza for such customers where in the toppings of Pizza, flavour has been
provided by mixing Indian spices. Further, food and safety standards has been developed for
developing nutritional food which is valuable.
AC3.2 Justification on development of food service environment to support menu recipe and
service style
In order to attract customers and to retain them in restaurant, it is necessary for
management to develop effective environment which satisfies customer preference. Therefore, to
introduce and to promote new food concept, Chucs restaurant and cafe chose to establish
restaurant in the area where mainly Indian customers visits so that they get attracted with this
new Indo-Italian concept. Further, garnishing of the recipes will be decided to develop in the
manner which is suitable for customers, layout and lightings are also fitted with culture of Indian
customers.
In order to provide effective services, only Indian staff has been recruited so that they
will easily provide services which in terms of India culture and language only.
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AC4.1 Showing findings of research into customer requirements for new product concept
For introducing new food concept in accordance with customer preference, management
of Chucs restaurant has created survey through questionnaire where questions has been asked to
Indian customer with their due permission. It is asked by the customers that will you like if an
restaurant will open by compiling Indian taste with Italian. Thus, it has been found with the
analysis that customers are more excited with the opening of restaurant which has unique
creativity with Indian taste. It is also found that majority of consumer are in favour of opening
this type of food concept.
Findings of research includes mainly three analysis such as customer expectation with
new concept, their suggestion on preparing recipes and their view on introducing such concept.
By asking their suggestion, in planning process of menu some recipes has been developed for
seasonal changes.
AC4.2 Justification on choice of new food concept
The concept Indo-Italian has been chosen with the view that Indian customers are the one
which mainly did not think on spending their incomes for eating food which has varieties in it.
Further, another reason for introducing this new food concept is for capturing loyalty of Indian
customers in Chucs restaurant and Cafe because these are the group of customer which did not
have much of their own taste of eating place in the street of London.
Further, for any restaurant changing is the important process in order to gain profitability
and to develop competency in business market. For Chucs restaurant this new concept of food is
in budget and Indo-Italian concept has high demand in terms of Indian customers which
influence them to introduce new concept in market.
AC4.3 Recommendation on implementation of new food concept
Introducing new concept and product is always been an important task for every
restaurant business because in such activities there are high chances of getting failure. Therefore,
some recommendation to Chucs restaurant are as follows-
 For introducing new products, management must have to develop cost on advertising
campaign which is through templates, local newspaper or by conducting event in
shopping centre. For gathering Indian crowed, Indian celebrity needs to be invited.
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 Transparent food preparing concept needs to be introduced by Chucs restaurant so that
customers will able to see entire process which helps restaurant to develop loyal customer
base.
 Indian customers must have to greeted by Indian style only so that they visit again and
again in restaurant.
AC4.4 Reviewing own performance
Identification of the resources: firstly, in order to develop new concept in Chucs
restaurant & cafe, I have analysed the resources which required to evolve in menu-planning.
Development of budget: further, for its successful implementation, I have decided to
prepare budget which helps me to analyse cost for the establishment of new concept.
Conduct market survey: for implementing new concept I have conduct market survey
from Indian customer where I will able to analyse their expectation and needs in the taste of both
Indian and Italian mixture.
Promotion of the new food concept: for promoting new concept I have organised event
in shopping centre where with the fun activities I have introduced new concept of food among
customers.
CONCLUSION
From the above report it can be concluded that for implementing any successful new food
concept there must be a proper planning of every activity. In this report, principles and factors
has been discussed to develop proper understanding of menu-planning process in restaurant
where it is analysed that quality, time and trend are most important factor for developing new
food concept in business restaurant. Further, influence of different factors on development
process has been explained where social, economic and lifestyle term has been evaluated.
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REFERENCES
Books and Journals
Beckley, J.H., Foley, M.M. and Herzog, L.J. eds., 2017. Accelerating new food product design
and development. John Wiley & Sons.
Buisman, M.E and et.al., 2019. Donation management for menu planning at soup
kitchens. European Journal of Operational Research. 272(1). pp.324-338.
Busse, M. and Siebert, R., 2018. The role of consumers in food innovation processes. European
Journal of Innovation Management. 21(1). pp.20-43.
David, M.E., David, F.R. and David, F.R., 2017. The quantitative strategic planning matrix: a
new marketing tool. Journal of Strategic Marketing. 25(4). pp.342-352.
Davis, B and et.al., 2018. Food and beverage management. Routledge.
Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC Press.
Heikkilä, L and et.al., 2016. Elements affecting food waste in the food service sector. Waste
Management. 56. pp.446-453.
Pícha, K., Navrátil, J. and Švec, R., 2018. Preference to local food vs. Preference to “national”
and regional food. Journal of food products marketing. 24(2). pp.125-145.
Pinna, C and et.al., 2018. Effect of product lifecycle management on new product development
performances: Evidence from the food industry. Computers in Industry. 100. pp.184-195.
Principato, L., 2018. Factors and Behaviours Affecting Food Waste at Consumption Level: The
Household Food Waste Journey Model. In Food Waste at Consumer Level(pp. 15-34).
Springer, Cham.
Shei, S.M. and Headberg, D., Duke Manufacturing, 2015. Food serving bar. U.S. Patent
8,931,293.
Škec, S., Štorga, M. and Tečec Ribarić, Z., 2016. Work sampling of product development
activities. Technical Gazette. 23(6). pp.1547-1554.
Online
Choose the Best Service Style for Your Next Event. 2016. [Online]. Available through
<https://blog.cvent.com/events/venue-sourcing/choose-best-service-style-next-event/>
Principles of recipe development. 2017. [Online]. Available through
<https://tourismandhospitality.wordpress.com/2017/08/26/principles-of-recipe-
development/>
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