Comprehensive Report: Menu Planning and Product Development Strategies

This report provides a comprehensive overview of menu planning and product development within the context of the restaurant industry, using the Fat Duck restaurant as a case study. It delves into the principles and factors of recipe development, including reproducibility, conciseness, and sensory appeal. The report analyzes factors influencing menu planning decisions, such as restaurant location, customer types, and seasonal availability. It also explores the impact of various factors on service methods, highlighting advantages and disadvantages of different approaches. Furthermore, the report outlines the stages of menu product development, emphasizing the importance of understanding consumer needs, diagnosis, and operational evaluations. Key elements impacting product and menu development, such as sales mix, competitor activity, and feasibility studies, are also discussed. Finally, the report examines factors affecting the development process, including domestic and economic considerations, social influences, media impact, and staff skill levels. The report concludes that effective menu planning and development are crucial for business growth and customer satisfaction.

MMPD

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principle and factors of recipe development....................................................................1
1.2 Factors which impact on menu planning decisions..........................................................2
1.3 Factors which impact on service methods........................................................................2
2.1 Stages of planning a menu product development.............................................................3
2.2 Various factors impact on development process..............................................................4
TASK B ........................................................................................................................................4
Covered in PPT ......................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning refers to that procedure by which planning of best possible presentation
of recipes and servings made for customers. It also provide the effective methods to serve people
in well defined and understood manner which can fulfil the needs of clients (Cole, Vidgen and
Cleland, 2017). This process is affected by many characteristics of restaurants or place where
food is served these factors are like ambience, style of service, efficient methods, consumer's
preferences and so on. This report is based on Fat Duck which is restaurant located at Berkshire,
England. This assignment includes factors which affects on menu planning and serving methods.
It will also described about several levels of menu planning of product to develop along with
desired elements in development process.
TASK A
1.1 Principle and factors of recipe development
Recipe development is an very main part of organisation which are providing food
services. Basically, it referred to standardised and tested process of making a food. In which,
kinds of ingredients should used for preparing food, its percentage, temperature, order of mixing
and time for cooking. Its all are decided for making a uniform and delicious product. Some of are
principles for making a fruitful recipe:
Reproducible: It should be written in such framework sob that it could get repeat in any kind of
frame which enable in its repetition properly. Thus chances of gaining uniform results could
become possible in nature sop that better effectiveness could be gain which further promote in
suitable return (Cullen and Dave, 2017).
Concise: It need to concise in nature with simple little nature so that better and appropriate
effectiveness of repetition could be maintain and manage.
Easily prepared: It need to prepare in easy manner so as to get learn about it become possible in
nature which facilitate appropriate and suitable working options.
Pleasing to the senses: Has stimulating and satisfying smell as well as favours with appropriate
texture and mouth feel.
Interesting: Some appeals are carried which add different varieties to dishes.
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1.2 Factors which impact on menu planning decisions
Their are some factors which affect decisions of menu planning are discussed in detail
below: Restaurant location: Enterprise should located in the place where people are eatery and
menu planning should be of Italian food in a effective manner. Prices of recipe should be
moderate and fast services. Types of restaurants: If it is an Italian restaurant then their should be a selection of
Italian (Cullen, Thompson and Chen, 2017). Kinds of customers: Guest are of various types like as age group, income, religion,
paying capacity etc. Foe example: people having a higher income will prefer a delicious
food as compared to people who are having a low income or middle class.
 Seasonal availability: there are various technology and equipments used in kitchen. They
should include a speciality as per seasonal in their menu.
1.3 Factors which impact on service methods
There re various kind of factors which impacts on the serving methods adopting by
restaurant in positive and negative way are given below:
Kind of restaurant:- Serving way is basically depend on types of food products serving
by specific restaurant. In some hotel, they provide best dining s to serve the food products as per
orders of clients. But in many of them they have established policy of self service by people.
Other ones are those who charge for delivery and choice is only of people whether they want to
do self service or not.
Advantages Disadvantages
 They have an opportunity to attract
many of people towards their food
products by more effective and unique
serving techniques.
 Sometimes, people don't like such
restaurants where self service is there
and taste or preference are changed
dynamically.
Unique style of menu:- Food organisations have to maintain effective and attractive
menu. It may involve buffets, cycle menus etc. on which serving methods are dependent.
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Advantages Disadvantages
 Fat Duck has their unique technique of
serving along with online delivery.
 It becomes delayed time of delivery and
confusion of employees.
Capabilities of staff members in restaurant:- Staff should be well trained and skilled
so that they become able to render an appropriate service to clients.
Advantages Disadvantages
 It will help in retaining current clients
along with attracting new ones.
 It becomes very expensive process to
render training and learning.
2.1 Stages of planning a menu product development
It is necessary to build plan of menu product development for Fat Duck that should
consider various steps which are as follows:
Knowing the consumers:- It is very important to analyse the need, wants, demands,
tastes and preferences of desired clients by which an effective plan can be build (Din, Zahari and
Shariff, 2017).
Diagnosis:- It refers to make an efficient plan as per evaluating results of needs and
demand of customers. This can be done through analysing best method of performing.
Evaluate own operation activities:- Fat Duck have to analyse and evaluate its own
strategies of operation regarding its strengths and weakness. This will facilitate to reduce threats
and enhance profits.
Content:- It is important to include every effective or essential component while making
an appropriate plan to develop product.
Design:- This is the last step of in which final layout of plan is considered to enhance
effective of products of organisation ready to implement (Menu Planning and Product
Development Assignment, 2012).
Elements impact on product and menu development Sales mix:- It is basically a task which can be done by manager of restaurant. This will
help to focus cos of production, break even and profits of Fat Duck.
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 Competitor activity:- They have to analyse strategies and innovations of competitors and
make own policies more strong.
 Feasibility studies:- It should be done to facilitate successful completion of any project
by involving legal, economic and technological components.
2.2 Various factors impact on development process
Menu is regarded as main tool for making sales. The preparation and establishment of
menu is reliable. It is developed and prepared a menu plan which is related to their consumers
wants and needs. Their are many factors which impact on development process which are given
below: Domestic ones: Restaurant executive chief must analysed that what others are serving in
their restaurants for developing a new recipe it should be either domestic or international
consumers (Gurinović and et. al., 2017). Economic: In this sector, if its customers are demanding a varieties of food then only the
development of new recipe will be successful if there is not having a demand then it will
be not useful. Economic factor comprises per capita income as well as demand which
allow consumers for purchasing a new recipe even when items are having a higher rates
of their dishes. Social: This factors mainly focus on taste & preferences and society nature. If these
factors are not analysed before developing a new food then it may cause a loss of
restaurant. For example: If half of public are interested in vegetarian food and concept of
new recipe is of non vegetarian then it will result in failing of idea.
Impact of Media: According to above discussion, organisation can select a media for telling them
about their new recipe story in public, it will lead to aware public about a product and its
facilities. It is very useful tool for enhancing a product.
Impact of Staff Members Skills: There are various kinds of techniques which is used by their staff
members while serving a food to their customers. For that they should be talented and qualified
staff within their restaurants along with that they are able to serve in various types such as
Russian, French, English etc.
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TASK B
Covered in PPT
CONCLUSION
The above report had concluded that planning menu and development process are
essential to enhance growth of business more effectively as well as efficiently. It help to attract
more customers by expanding goodwill of organisation which results in attaining profits. This
restaurant is based on Italian food and Social, economic and domestic factors affect the process
of development of new product. This report is mainly based on meal development, menu
planning, research findings etc.
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REFERENCES
Books and Journals
Barnes, R. T., Andrews, J. and Orr, C. C., 2017. Leveraging the nitrogen footprint to increase
campus sustainability. Sustainability: The Journal of Record. 10(2). pp.131-139.
Bondzi-Simpson, A. and Ayeh, J. K., 2017. Serving indigenous dishes in hotels: An inquiry into
the conative response of menu decision makers. International Journal of Hospitality
Management. 67. pp.115-124.
Cole, A., Vidgen, H. and Cleland, P., 2017. Food provision in early childhood education and care
services: Exploring how staff determine nutritional adequacy. Nutrition &
Dietetics. 74(1). pp.105-110.
Cullen, K. W. and Dave, J. M., 2017. The New Federal School Nutrition Standards and Meal
Patterns: Early Evidence Examining the Influence on Student Dietary Behavior and the
School Food Environment. Journal of the Academy of Nutrition and Dietetics. 117(2).
pp.185-191.
Cullen, K. W., Thompson, D. and Chen, T. A., 2017. Outcome Evaluation of Family Eats: An
Eight-Session Web-Based Program Promoting Healthy Home Food Environments and
Dietary Behaviors for African American Families. Health Education & Behavior. 44(1).
pp.32-40.
Din, N., Zahari, M. S. M. and Shariff, S. M., 2017. Nutritional labelling in Malaysian full service
restaurant menu. Journal of ASIAN Behavioural Studies. 2(2). pp.47-55.
Gurinović, M. and et. al., 2017. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food Chemistry. 238. pp.186-194.
Hannan-Jones, M. and Capra, S., 2017. Developing a valid meal assessment tool for hospital
patients. Appetite. 108. pp.68-73.
Leib, T. and et. al., 2017. Web-Based Menu Design: A Conjoint Value Analysis. International
Journal of Hospitality & Tourism Administration. pp.1-13.
Pop, C. B. and et. al., 2017. Hybridization of the Flower Pollination Algorithm—A Case Study
in the Problem of Generating Healthy Nutritional Meals for Older Adults. In Nature-
Inspired Computing and Optimization. pp. 151-183. Springer International Publishing.
Rivière, C. and et. al., 2017. MODERN PLANNING OF A THR: TAKING INTO ACCOUNT
THE SPINE-HIP RELATIONS. Bone Joint J, 99(SUPP 2). pp.22-22.
Online
Menu Planning and Product Development Assignment. 2012. [Online]. Availablr through:
<https://www.locusassignments.com/courses/unit-25-menu-planning-and-product-
development/>
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