Menu Planning Report: Factors, Development and Service Methods

This report delves into the critical aspects of menu planning within the hospitality industry, focusing on an Italian-themed restaurant. It defines the principles and factors involved in recipe development, emphasizing the importance of balanced diets, nutritional needs, and customer satisfaction through delicious and healthy food options. The report evaluates the factors influencing menu-planning decisions, such as location, customer demographics, seasonal availability, kitchen capabilities, and cost considerations. It also defines the factors influencing service methods, highlighting the importance of proper table setting, presentation, and timely service. Furthermore, the report explains the stages of menu product development planning, from initial concept to testing and feedback, while discussing the influences of various factors like sales mix, competitor activity, and feasibility studies. The analysis concludes by acknowledging the impact of both internal and external factors on the development process, including material costs, human resources, changing technology, and customer demands, emphasizing the need for sufficient resources and adaptability in creating successful new menu items. The report is a comprehensive resource for students and professionals in the field of hospitality and business development.

Menu Planning

TABLE OF CONTENTS
INTRODUCTION................................................................................................................................3
TASK A................................................................................................................................................3
1.1 Define the principles and factors of recipe development:..........................................................3
1.2Evaluate the factors that influence menu-planning decisions:....................................................3
1.3 Define the factors that influence service methods:...................................................................4
2.1 Explain the stages of menu product development planning.......................................................4
2.2 discuss the influences of different factors on the development process....................................5
TASK B................................................................................................................................................5
CONCLUSION....................................................................................................................................5
REFERENCES.....................................................................................................................................6

INTRODUCTION
Menu planning is very important part of the hospitality industry. Menu planning include
menu of the restaurant and new product development and food service environment. My study is
based on case which is related to Italian-themed restaurant. In this report various factors influenced
menu planning decisions and menu product development process. In this report we discuss about
various design in a food services environment and also evaluate the influences of different factors
on the development process. In this report we also describe the research into customer requirements
for new food concept.
TASK A
1.1 Define the principles and factors of recipe development:
Menu planning is to make eats a balanced diet and meeting our nutritional needs. By using
menu planning we can save our time and money. Menu planning is also help in what is needed to
buy and how to make.
Food is the basic needs of any person. Menu planning main aim is to a human being keep
healthy. In this report we used the reference of Italian theme restaurant. All the restaurants are deal
with food. A restaurant can attract its customer by serving delicious food.
There are some principles and factors which is related to recipe development:
 Cooking overture is the new formula. In this follow simmering, broiling, grilling a recipe
can be cooked.
 Ascertaining aliment is also a most important for recipe development. It is related to
nutrition because food is also responsible for healthy society (Chávez-Bosquez, Marchi and
Parra, 2014).
 In a restaurant the taste and quality of food changes customer lose their interest and not
continue their meal in a related restaurant.
 Light cooking prepared food which is not heavily fried .
 Healthy cooking is very important for living life. So food is edible and digestable.
 The restaurant prepares recipes according to customer demand of the targeted audience.
1.2Evaluate the factors that influence menu-planning decisions:
 The menu should me planned in a certain way because the service would be quick the main
factor influence location of establishment.

 If Italian restaurant majority of selection would be Italian. And their menu pattern should be
different from hotel, hospital and industrial canteens.
 The main factor is type of customer. In this customer are divided in age group , sex,
occupation and their spending power.
 In menu planning also consider seasonal availability. The food is available or not in that
season.
 In menu-planning menu should be according to the kitchen and what equipments are
available in the kitchen.
 Capability of kitchen and services staff. If restaurant is not capable to serve the dish to their
customer (Dixon and et.al.,2014).
 The main point of menu planning is the cost in any restaurant. The selling price of the menu
should be kept in mind.
 In menu planning also determines the type of the menu and service hours of the restaurants.
1.3 Define the factors that influence service methods:
Menu is the very important part of a restaurant. It’s a blue print of restaurant what variety of foods
are available in this restaurant. Menu planning is considering many factors which is help to earn
profit for their restaurants. There are some ways where restaurant staff and chef serve their food to
their customer. These are:
 Set the table properly
 Choose the plates wisely for serving the foods and the dish should be presentable. So it
attracts to the customer.
 And the most important part of serving is time. The food is cooked in time and serve to the
customer timely (Nikolaus and Nickols-Richardson, 2017).
Service method is very important in any restaurant if the staff doesn’t serve properly or timely the
customer looses their interest on that restaurant. And if their staff serve well, give good services to
the customer then its good for its restaurant.
2.1 Explain the stages of menu product development planning
In menu product development planning firstly they set an idea for a new dish or product to
develop by keeping customer taste and preferences. Then a rough planning is set to introduce a new
product or a dish in a restaurant. On the basis of this is to check the taste and then take a feedback
from them. After that an operation test for the new menu product is conducted. Some factor that
affect the menu and product development these are, sales mix, competitor activity and feasibility
studies. Sales mix in terms of restaurant is variety of dishes which is sold by a restaurant. Sales mix

is directly affects the restaurant's breakeven point and cost volume profit analysis. And the factor is
competitor activity (Ozdemir and Caliskan, 2014). In any new menu product developed in the
restaurant so the competitor activity should be consider in mind. The other does not have the same
product which will effect the restaurant profitability. Feasibility studies are also consider in mind.
The product or dish is good for the restaurant or not.
2.2 discuss the influences of different factors on the development process
In the present time, there are many factors which influence internal and external factors on the
development process. Cost of material which is used in a restaurant is influence the product
development process. And their resources involves employees have great influence on the
development of the new product. The higher cost may reduce the expenses on the activities which is
used in development process (Seyitoglu, 2017). And some important factors which is consider at the
time of developing a new product these are changing technology, political and natural environment.
The customer needs and demands changes rapidly and this is depends on cultural and traditional
factors. And it is important to have sufficient human resource, time , finance an some other
resources to develop a new product .So these are the factors which will affect on the development
process of a new product. In a restaurant development of a new dish set by its cost of material and
human resources.
TASK B
Enclosed in ppt.
CONCLUSION
With the help of this research we concluded that deciding a recipe, menu planning and food
service environment is affected by many factors. There are many designs of menu such as paper
based menu, menu board, digital displays, online menu, outdoors etc. But most of restaurant used
paper based menu. In the product development process there are many steps along with monitoring
and taking feedbacks is compulsory. And the last we concluded in the new concept of product offers
many products which is helps in effectively satisfied the customer needs and taste at a single place.

REFERENCES
Books and journals
Chávez-Bosquez, O., Marchi, J. and Parra, P.P., 2014. Nutritional Menu Planning: A Hybrid
Approach and Preliminary Tests. Research in Computing Science.82. pp.93-104.
Dixon and et..al., 2014. Application of a menu-planning template as a tool for promoting healthy
preadolescent diets. Topics in Clinical Nutrition.29(1). pp.47-56.
Nikolaus, C.J. and Nickols-Richardson, S.M., 2017. Family Menu-planning Workshop: A Pilot
Study on the Feasibility of Adult-and Peer-led Instruction. American journal of health
behavior.41(3). pp.276-286.
Ozdemir, B. and Caliskan, O., 2014. A review of literature on restaurant menus: Specifying the
managerial issues. International Journal of gastronomy and food science.2(1). pp.3-13.
Seyitoglu, F., 2017. Components of the menu planning process: the case of five star hotels in
Antalya. British Food Journal.119(7).pp.1562-1577.
Sufahani, S. and Ismail, Z., 2014. A new menu planning model for Malaysian secondary schools
using optimization approach. Applied Mathematical Sciences.8(151). pp.7511-7518.
Sufahani, S.F. and Ismail, Z., 2015. Planning a Nutritious and Healthy Menu For Malaysian School
Children Aged 13-18 Using" Delete-reshuffle Algorithm" in Binary Integer
Programming. Journal of Applied Sciences. 15(10). p.1239.