Menu Planning and Food Service: New Concept Development Report

This report provides a comprehensive overview of menu planning, focusing on the development of a new food concept within the context of a restaurant business. The report begins by justifying menu design, emphasizing recipe development and the importance of the food service environment. It then delves into customer requirements, exploring both primary and secondary research methods to understand consumer preferences. The report then discusses the justification for the new food concept and provides actionable recommendations for its launch and execution, including initial testing and staff training. The report also reviews the chef's performance in developing the new concept, highlighting key qualities needed for success, such as awareness of market trends and innovative thinking. The report concludes with a list of references used in the research and development of this menu planning concept.

MENU PLANNING
(TASK 2)

TABLE OF CONTENTS
• Introduction
• Justify menu design to reflect the menu compilation and recipe
development
• Justify the development of food service environment
• Customer requirements for new food concept
• Justify own choice of new food concept
• Recommendations on launch/execution of new food concept
• Review own performance in relation to developing new food
conception
• References

INTRODUCTION
Menu planning is the method or procedure for planning the best
manageable presentation of particular recipes and serve to their
guests in well defined manner and also meet all the needs and
requirements of customers.

Justify menu design to reflect the menu
compilation and recipe development
Bella is the large restaurant which operate their business in united
kingdom and it is clear that company help in conducting its business
functions and activities in food and beverage sector and in this
section, variety of food and dishes are major products for an
organisation and new product development is that business
expansion and also reach with competitive advantages

Contd..

Justify the development of food service
environment
Development of food services atmosphere is essential for acceptable
for formulating new food concept which is about launched by hotels
in marketplace for their customers. If food service environment is
available and developing then it will carry out new thoughts and
ideas of overall meals and dishes that will included of different type
of Italian food items.

Customer requirements for new food
concept
For recognising a appropriate idea or thoughts, there are two sources
for doing market research such as secondary and primary used by
Bella Italian restaurant. These two methods are discussed as
follows:
 Primary method
 Secondary method

Contd..
Primary method- In this segment, a questionnaire was developing and
formulating effective data and information regarding specific taste
and preferences of their desired customers.
Secondary method- A deep study of past introduced ideas and thoughts
can be done for investigating feasibility to develop new food
concept.

Justify own choice of new food concept
New food development is wholly based on customers needs and
demands and it can be developed when customers has been show the
interest in novel dishes because most of the customers refuses to eat
regular food items and they want certain changes in their daily
dishes.

Recommendations on launch/execution
of new food concept
There are some recommendation which are described as follows:
 Idea must be launch on initial level for investigate their
profitability and failure possibility.
 Meal should be treated as different dishes and their starters in
order to feed by customers.
 Efficiency of staff members should be supervised for analysing
the meal quality in better manner.

Review own performance in relation to
developing new food conception
There are some qualities that a chef should be possess in his career are
as under:
 They should be aware about all surroundings factors which
directly impact on various food products.
 Chef should be innovative and creative thinker so that they can
make different new recipe that are needed and potential
customers.

REFERENCES
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.

Thank You