Menu Planning Report: Analysis of Menu Product Planning

This report delves into the intricacies of menu planning, focusing on the development of recipes, factors that influence menu decisions, and various service methods. It examines the principles of recipe development, including accessibility, nutritional values, and food preparation techniques, highlighting their importance in creating appealing and balanced menus. The report analyzes factors affecting menu decisions such as restaurant location, current trends, supplier availability, costs, and food-related laws. It also explores different service methods like silver service, buffets, American style, and tray service, along with the factors influencing their effectiveness. The report further outlines the stages of menu product planning, including market understanding, idea generation, screening, and concept development. Additionally, it justifies menu design choices, emphasizing the importance of ambiance, atmosphere, and staff expertise in creating a positive food service environment. Finally, it describes and evaluates new food concepts, detailing the role of marketing and consumer research in product development.

MENU
PLANNING

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Explanation on the various principles of Recipe development. ...........................................1
1.2 Define factors which affects decision of menu planning. ....................................................1
1.3 Discrimination on aspects which affects method of services. ..............................................2
2.1 Stages of menu product planning. ........................................................................................3
TASK B...........................................................................................................................................4
3.1 Justification on menu of design. ...........................................................................................4
3.2 Define justification of creation of environment of food service. .........................................5
4.1 Description and evaluation of new concept of food. ............................................................5
4.2 Description on justification of new food concept. ...............................................................6
4.3 Description on justification for launch of product at present. ..............................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
The menu planning is essential in order to attract the customer. The menu planning is
helpful in relation to suggest picking out the things, it is time consuming process. It must be
prepared effectively (Boonme and et. al., 2014). There are list of dishes which is need to be serve
in a given meal. At the time of preparing the various things are need to be considered as wide
range of resource which will help out to plan the process systematically. Thus, in this it is also
essential to consider dietary need to people.
TASK A
1.1 Explanation on the various principles of Recipe development.
Under this it can be said that in the process of menu planning and product development,
recipe is need to be considered as one the effective and standardize method in order OT expertly
creation of food planning in restaurant (Chapman, MacLaurin, Powell, 2011). There is also need
to have involvement of kinds of ingredients as are quantity of food, temperature and quality to
have tasty product. The term Recipe development is method which works as to experiment with
variety of food as are herbs, sauces etc. Thus, principles of recipe development as are-
Accessibility- it can be said the substitution of foodstuff with the pulses and vegetable in meal
will be acceptable as it offers the sense of contentment and richness to producer. The all things
are need to be considered at the time of making.
Nutritional values- The activities of restaurant is based on Italian theme. Thus, it can be said
that the nutritive values of recipe all together with energy, iron, fat, protein, vitamins are derived
from country wise food composition. In this it can be true to said that the food is need to be
nutritionally balanced.
Food preparation techniques and cooking tips- The development in the aptitude and ability of
the planters to put major consideration in the hygiene and well cooked food in diet act as main
constitute to recipe development (Condrasky and et.al., 2013). In this there is one thing which is
need to be understand as are changes which are made in differed recipe and it is to be well
cooked food in diet has been a main constituent to recipe development.
1.2 Define factors which affects decision of menu planning.
It is one of the most complex process. It is need to prepare in attractive manner so that
consumer can feel attracted. The Restaurant is based on Italian theme. In order to achieve the
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business planning and goals it is need to be arrange effectively. Thus, there are decision which
are need to be made by the enterprise and this all factor are need to be considered in following
manner as are-
Location of restaurant- In this it can be said that the menu is need to be planned on the basis of
location of that area. This point is need to be considered majorly. Thus, there are prices of the
menu are need to priced in moderate manner (Cunha, Stedefeldt and Rosso, 2014). The location
of firm affect the decision making. It can be understood with the help of instance as are if firm is
operating its services in the china, then to will select the price of its products as per the
preferences of people in that location.
Present trends- The changes in trends also affect the decision of firms as it change the customer
focus related to products. In this manner the company need to analyse the present trends in
process of menu planning.
Availability of suppliers- In this they need to ensure the availability of suppliers which affects
the decision of firms in planning, as there is need to have supplier who can supply raw material.
Cost- This is one of major factor which can affect the choice and consumption of customer. The
prices are need to be decided in affordable manner so that each individual can willingly have it.
Laws related to food- The all laws related to food are need to be prepared as it is helpful in
relation to maintaining of nutritional value of products. The company should offer hygiene
products to customers.
1.3 Discrimination on aspects which affects method of services.
These are various methods for delivering services to customers and it also affects the
profitability of enterprise. This is helpful in relation to create various growth opportunity for
business, the service methods are defined in following manner as are-
Silver services- In some restaurants the Host operates this kind of services and in which
customer demand the food from menu presented by him. In this it is very essential to understand
the need of customer so that they can be satisfied.
Buffets services- under this service the food are displayed and in this consumer will have it as
per their wants (Gatchell and Helbing, 2013). There are number of hotel chain which offer this
kind of services to customers.
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American method- it is one of the unique and effective method of services in which in this food
is prepared with the use of various effective techniques. The special presentation is given with
the use of colours and high level of nutritional value.
Tray method- This is also one of the effective technique which is offered by restaurant in the
food is partly or fully server to customers in tray manner (Cunha, Stedefeldt and Rosso, 2014).
The clearance of food item is place on the plate in systematic manner and it is done by the staff
of hotel.
Factor which influence service ways as are follows-
Consumer expectation-Firm need to take initiatives in order to satisfy the customer needs and
provide those products in menu which will be helpful to satisfy their need.
Employee expertise- The firm need to have experienced employees as there is need to maintain
the effective relationship they are able to maintain loyalty with customer.
Nature of menu- In this the attractive and suitable design menu will be helpful to gather the
attraction of large customer.
Preparation of food timings- Restaurant which provide takes less time in providing food will be
helpful to gather the attraction of customers.
Food quantity and quality- The quality as well quantity both are important as it also helpful in
relation to attract the customers.
Consumer budget- This is also one of the important factor which states that services and quality
of food available to customer also affect the buying power of consumer.
Hence, it can be said that this all are the essential factor which are both positive as well negative
and works as to affect the decision making of customer (Deshmukh and et. al. ,2014).
2.1 Stages of menu product planning.
The menu is considered as one of effective tool which is helpful in relation to providing
information to customers about the product and services. It is also helpful in relation to provide
information to customer about the product and services. This kind of activities will be helpful in
order to set standards in market. These as are-
Effective market understanding- in order to create innovative and unique product the firm need
to understand requirements of customers in market. By analysing their demand the firm is able to
achieve the desire objectives.
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Idea generation- This is one of the effective steps in which there are various ideas with the help
of which research and observation is need to be taken. Thus, it can be said that various alteration
is need to be made so it can attract the wide range of customers.
The SWOT analysis is defined in following manner as are-
Strength
 Quality is need to be focused.
 The entity should have strong brand
image.
 Highly trained staff and must be expert
producing good quality of food.
Weakness
 The firm is not able to have appropriate
marketing.
 The size of the firm is too small.
Opportunities-
 With the help of providing good
services the firm is able to capture
competitive advantage in market.
 The profitability can be generate in
effective manner.
Threats
 The major threat in this relation is to
have wide competition.
 Small size of domestic market.
Idea screening- In this the appropriate idea will select and design with the help of selecting the
alternative ideas they can able to select the appropriate decision so that effective technique can
be used.
Concept development- thus, enterprise will work as to bring development in the concept of
product so that it can attract the customer in market.
Market testing- After development product will be tested in market and changes is need to be
taken as per needs.
TASK B
3.1 Justification on menu of design.
By targeting the young and high income of customers, because they always prefer high
quality service, good place and environment facility. The menu of restaurants should as are-
 The customer are need to provide American style of service.
 The product menu must have limited items but quality of product is need to be effective.
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 Price must be nominal and ambiance must be unique.
 This kind of facility will also be helpful in relation to bring development in firm
activities.
The following factor are need to be considered as are-
 quality of products
 methods of pricing
 Proper ambiance
 staff availability
3.2 Define justification of creation of environment of food service.
There are some significant factors has been analyzed and it is important for creation of
positive environment for the customers like-
 Ambiance- this is the factor and it is related to the creation of unique and relative theme
for restaurants. This is one of the attractive factor to the customers.
 Atmosphere- it will be helpful in relation to design environment of ambiance in effective
mode. By having effective furnishing, décor, reduction in noise level and changing the
attitude of customer by effective texture, logo there can be increment of branding in
market.
 Lighting- The appropriate and attractive lightning should be available in hotel and it ios
very helpful in order to attract wide number of customers.
 Staff- The employees in restaurant are need to be highly skilled and they mush have
knowledge so that they are able to offer good services to customers (Deshmukh and et. al.
,2014).
4.1 Description and evaluation of new concept of food.
These as are-
1. By effective marketing and consumer research companies in food service sector
will develop new product concept. This is helpful in order to create the products
for customers.
2. It is the combination of internal company information and it can be gather with
the help of customers. By working like this the firm is able to get the idea amout
needs and want of customers.
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3. Under this there is need to involves the collection of primary as well seconday
data from market. Primary data will be collected to analyse the information about
firm services for specific period. The secondary data will be helpful to have
information about day to day operations.
4. At this stage after analysing the data the firm can able make the better evaluation
in terms to preferences of consumer towards products.
4.2 Description on justification of new food concept.
There are several factors which works as to justify the new food concepts as are-
Research- with the help of the firm is able to provide new fast food products to customers. It
also applies the American style of services so that need of customer can be full filled.
Target market- by targeting the young and adults or high level group of people, the firm is bal
to sale its products in market in high manner.
Customer needs- With the help of analysing the customer need, the firm can implement it
services in relation to products in market.
Market trend- The current market is rapidly changing its activities. In order rot cope up with
there is need to have the suitability in relation to meet the requirement of customers.
4.3 Description on justification for launch of product at present.
These are defined in following manner as are-
Effective idea- The Italian based theme is one of the effective ideas. As per the survey it has
been identified that the current demand of customer in market is related to Italian base products.
Decline of existing line- This is helpful in relation to evaluating the product life cycle. It is
helpful in relation to showing the various stages of products so that need of customer can be
satisfied.
Continuous rise in demand- in the present market the demand of the customer is rapidly
rinsing. With the help of these is need to put major focus over the quality of product ans its
consumption.
4.4 Self evaluation of own performance and recommendation.
I have taken various initiative in order to bring development in the menu. I have
evaluated the basic outcome on new product development service in market. I have taken variosu
steps in order to understand the needs and demand of customer in market. This kind of veracities
will be helpful for having increment in sales of the firm. At the time of survey I have analysed
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that the most of customer are having demand in relation to Italian based products. Thus, by
taking the feedback from customer there can be improvement in quality of products in market.
CONCLUSION
Based on above report it can be concluded that planning in relation of menu is need to be
done in effective manner. It is vital process to understanding the need of customer in market.
Thus, present assignment will be depend on them of Italian based service.
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REFERENCES
Book & Journal
Boonme, K. and et. al., 2014. Visual Information Influences Consumer Fast-Food Choices.
Nutrition & Food Science. 44(4).
Brady, J. D., 2006. Daily Meal Planner: A Busy Homemaker's Answer to Simplified Menu
Planning! CFI.
Chapman, B., MacLaurin, T. and Powell, D., 2011. Food safety infosheets: Design and
refinement of a narrative-based training intervention. British Food Journal. 113(2).
pp.160 - 186.
Condrasky, M. D. and et.al., 2011. Development of psychosocial scales for evaluating the impact
of a culinary nutrition education program on cooking and healthful eating. Journal of
nutrition education and behavior. 43(6). pp. 511-516.
Condrasky, M. D. and et.al., 2013. Cooks training for Faith, Activity, and Nutrition project with
AME churches in SC. Evaluation and program planning. 37. pp. 43-49.
Cunha, D. T. D., Stedefeldt, E. and Rosso, V. V. D., 2014. The use of health risk scores and
classification in food service: An experience in Baixada Santista's public schools – Brazil.
British Food Journal. 116(5). pp.753 - 764.
Dantzer, R., and Kelley, K. W., 2007. Twenty years of research on cytokine-induced sickness
behavior. Brain, behavior, and immunity. 21(2). pp.153-160.
Deshmukh, S. J., and et. al. ,2014. DSS for rural domestic energy planning – case study of a
block in central India. International Journal of Energy Sector Management. 8 (1). pp.27 -
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Gatchell, D. K. and Helbing, C. C., 2013. Handbook for Menu Planning. Literary Licensing.
LLC.
Ghodrati, B., Benjevic, D. and Jardine, A., 2012. Product support improvement by considering
system operating environment: A case study on spare parts procurement. International
Journal of Quality & Reliability Management. 29(4). pp.436 – 450.
Harris, D. A. and Giuffre, P. A., 2010. “Not one of the guys”: women chefs redefining gender in
the culinary industry. Research in the Sociology of Work (20). pp. 59-81.
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