HND Hospitality Menu Planning and Product Development Report

This report examines menu planning and product development within the context of Prezzo restaurant, a chain serving Italian-inspired cuisine. The report delves into the factors and principles of recipe development and their impact on menu planning decisions, including menu design, food service environment, and customer requirements. It highlights Prezzo's new Mexican-Italian food concept, detailing its development, implementation, and potential for attracting customers. The report also includes a personal reflection from the executive chef, outlining their responsibilities and the importance of effective menu planning for business success. The analysis covers market research, competitor analysis, and promotional strategies, concluding with the significance of effective planning for the hospitality industry.

Menu Planning and Product
Development

TABLE OF CONTENTS
 INTRODUCTION
 Menu design
 Development of food service environment
 Customer requirement for new food concept
 New food concept
 Recommendation on implement of new food concept in Prezzo restaurant
 Personal reflection
 CONCLUSION
 REFERENCES

INTRODUCTION
 Menu planning is very difficult task for any hotels and restaurants, it is one of
the most essential concept through which they will attract various consumers.
 The present report is based on Prezzo restaurant, that is a chain of British
owned restaurants.
 They are serving food items inspired by Italian cuisine in Ireland and UK.
This report introduces the factors and principles of recipe development and
discuss who these factor impact on menu planning decisions.

Menu design
 Good hotels or restaurant menu design is the key to any restaurant's marketing plan for
example Prezzo.
 They need to design their menu in which each and every dishes has been included.
 The main purpose of this process is the consumers base in which they know what
restaurant is about and what type of meals they serve.
 Executive chef make new concept in which they combine two styles of food items in
one particular meal

Development of food service environment
 Executive chef of Prezzo restaurant need to develop good environment that draw
the attention and attract customers towards their business services.
 It includes all the things form beginning of food production to deliver of products.
 Thus, Prezzo wants to adopt Table service style in their restaurant that consider as
border category of service style which consists of American, English service etc.
 They develop new food concept in which they have to create service environment
according to it.
 By adopting table facility restaurant garb the attention of guests and retain them
for longer time.

Customer requirement for new food concept
 In United Kingdom many people love both Italian and Mexican food items and find out
in many places such as restaurants and hotels.
 Prezzo restaurant offer them the opportunity where they get mashup of both styles in
one food product.
 They develop new food concept like Mexican Italian food combination in which each
dish created within including various ingredients.
 Executive chef support in this process and give their ideas to make it better in way of
attracting customers towards their services

New food concept
 Executive chef of Prezzo restaurant launch their new food concept in marketplace that
help to attract guests and retain them for longer time with Business.
 Mexican Italian was their new meal concept in which they offer quality and tasty food
to customers.
 In this procedure they combine Italian and Mexican food style and serve to people that
garb their attentions more than the others.
 This idea includes Mexican style spaghetti with meatballs and Mexican pizza topped
with beans and beef that make it tasty.

Cont..
 Prezzo chef provide that facility to guests that is very beneficial for business growth and success.
 It helps to improve their position and build their reputation in marketplace. In this concept they
involve many dishes and food items and try to change it according to people preferences that retain
consumers with them for longer time period.
 Mexican Italian food concept defines Prezzo restaurant idea that include menu design, dinning
decor and service style.
 The recipe of new food dishes is prepared within including many ingredients that maximize the
levels of taste and make it tasty

Personal reflection
 As Executive chef in Prezzo restaurant it's my responsibly that I
have to make effective plans or develop menu which is better in
way to attract guest towards business.
 My current duty in restaurant is to develop new food concept and
implement in Prezzo that garb the attention of people's.
 According to this process my responsibly is to coordinate with
sous chefs and other cooks, who are preparing most of food items.

CONTI…
 I give my efforts for accomplishing the whole procedure of developing new food
concept.
 In the process of implementing this system I have to provide training to staff members
in relation to implement new concept of meal.
 Overseeing operations of this process are my primarily responsibility that help to
manage whole function effectively.
 My role is to basically managing the entire kitchen areas activities and create new plans
or strategies and implement in business functions.
 New food concept program need efforts and different ideas that raise the position of
Prezzo in marketplace.

CONCLUSION
 This presentation discussed about menu planning and product
development process that are important for hospitality industry.
 By making effective plans they will manage the whole business
functions effectively.
 In this report has been concluded factors and principles of
recipe development and elements that influence on menu
planning decisions making process

REFERENCES
 Bai, L. and et.al., 2019. Food safety in restaurants: The consumer
perspective. International Journal of Hospitality Management. 77.
pp.139-146.
 Baiomy, A.E., Jones, E. and Goode, M.M., 2017. The influence of menu
design, menu item descriptions and menu variety on customer
satisfaction. A case study of Egypt.Tourism and Hospitality Research,
p.1467358417708228.
 Gordon, R.T. and Brezinski, M.H., 2016. The complete restaurant
management guide. Routledge.