Menu Planning and Product Development Report - HND Unit 25

This report delves into the critical aspects of menu planning and product development within the context of the hospitality industry, specifically focusing on the Prezzo Italian restaurant and its new Indo-Italian food concept. The report examines the principles and factors involved in recipe development, emphasizing quality, nutrition, taste, and creativity. It explores the factors influencing menu planning decisions, including quality, price, service, and decor. Furthermore, the report discusses various service methods, such as waiter service, buffet service, and self-service, and their implications for restaurant operations. The stages of menu product development planning are outlined, considering factors like sales mix, competitor activity, and feasibility studies. The influence of social, economic, and domestic factors on the development process is also evaluated. The report serves as a comprehensive analysis of menu planning and product development, providing valuable insights for students and professionals in the hospitality field.

Menu Planning and Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Discuss the principles and factors of recipe development....................................................1
1.2. Accessing the factors that will influence the menu-planning decision................................2
1.3. Discussing different methods that can influence the service methods.................................3
2.1. Discussing the stages of menu product developing planning..............................................4
2.2. Evaluating the influence of different factors on the development process..........................5
TASK 2............................................................................................................................................6
Enclosed in ppt............................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
With the rapidly changing food trend, is vital for the restaurant business to come up with
new and creative ideas in order to get success and remain competitive in food industry. All the
restaurant businesses are adopting various new strategy in order to attract more customers.
Changes in themes, menu varieties, food varieties are foremost important in order top on crease
the business. Menu development and product development is essential in order to attract more
customers and increase business profit. Menu development can be termed as a process of
selecting new dish or changing the features and flavour in order to get a varieties and change in
menu. Menu planning serves as an essential element in the success of the restaurant. The present
study is based on the menu planning and product development of Prezzo Italian restaurant which
is located in London,UK. The restaurant is Italian based which is launching a new food concept
of combination of Indian and Italian taste.
The present report will discuss the factors of recipe development and factors which
influences menu-planning decisions. It will also highlight the factors that influences the service
methods and menu product development planning. Further, report will include a presentation
which demonstrate justification n the selected food concept. It will include a menu designing and
recipe development. Further on basis of survey justification will be include with proper
recommendation on implementation of new food concept.
TASK 1
1.1 Discuss the principles and factors of recipe development.
Recipe development can be termed as the new component in order to replicate a dish
without having a recipe or to add creativity in the food. It is very important in order to bring
variation in the menu so that it can bring a new change in order to attract more customers. Prezzo
Italian restaurant in going to introduce the new concept of Indo-Italian food, which includes new
taste of dishes with Indian spices touch (Ducak and Keller, 2011). There are various factors and
principles that needs to be consider at the time of developing a recipe. Following are the factors
and principles of recipes development:
Maintaining quality:
A new formula in food should be add up by following some particular steps. By
following Simmering, broiling, grilling a recipe can be cooked. It would assist in maintaining
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consistency in task to achieve maintaining in quality also. The required quantity of every
ingredient should be set for good.
Ascertaining nutrition:
Aliment or nutrition is another most important issue that needs to be considered. The
food is for the general public so it is very important to consider their health issue. Because food
is the factor that is responsible for a healthy society.
Taste and quality:
it can be said that it is the most essential factors that needs to be consider in this process.
Whenever the taste & the quality of food change frequently the customer looses their interest to
continue their meal in a restaurant (Abbey, Wright and Capra, 2015). Every customer has
different interest in and that’s why they choose a food corner for their meal every day. But when
the recipe’s taste or quality change it’s not possible.
Creativity:
Creativity is slightly necessary for to be different from others. Something exception is
highly favourable to the today’s customers. They try to be different. But it should be tried out
before ceding to the customers by the authority.
It can be said that some time, changes in recipe also leads to some benefits drawbacks.
The main advantage of changing or developing recipe leads to attract customers and increase
revenue. However, if the change in recipe is not good for the customer to attract it will leads to
loose the existing or regular customers.
1.2. Accessing the factors that will influence the menu-planning decision.
Menu can be said be as listing all the food services that a restaurants offers to its
customers for sale. It is important in know let the customers knows about the different varieties if
food a restaurants offers to its customers (MENU DEVELOPMENT & MENU ENGINEERING ,
2019). A well designs menu act as both sales and marketing tool for a restaurants and
establishing its image in food industry.
Menu development focuses on selecting the dish and re-designing a menu. In order to
develop a menu-planning, that are numerous factors that Prezzo Italian restaurants needs to be
considered which includes:
Quality: While deciding the menu planing, the restaurant manager and chefs needs to be
considered that the variation in recipe and food should maintain the quality. maintaining the
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quality is foremost essential, as most of the customers eating outsides are focused towards eating
meals at restaurants providing healthy and nutritious food.
Price: Before taking menu-developing decisions, restaurants should research its competitors
pricing and customers preference in terms of prices. The new recipes and change in prices should
not affect the customer's preferences. In order to remain competitive, pricing strategies should
be appropriate of new menu.
Services: In order to decide the menu-planning, restaurants should also consider the way in
which it will serve the food and provide the services to customers (Kashima, Matsumoto and
Ishii, 2011). The waiters and restaurants staffs should be dressed as per the new menu, their
uniform and way of service should also be different. It will assist in making customers perceptive
towards changed menu.
Decor: it also very essential which makes an impact to the customers in regards of the new dish
and changed menu. The décor in menu can be said the decoration of the food with different
items. It is important in order to give a visual impact of the plate and served dish to the
customers.
1.3. Discussing different methods that can influence the service methods.
There are various through which Prezzo restaurants can provide service to its customers.
These method should be effective in terms of providing services to customers in better ways.
Many restaurants are adopting service method as per their available restaurants or as per
customer's preferences (RESTAURANT MENU DEVELOPMENT , 2019). It can be said that
there are three main types of food service methods, that a restaurants should consider. These are:
Waiter service: It can also be termed as table-setting services or sit down service. The
waiter will come to service each individual table. Restaurant will divide each waiter for a table,
that waiter will be accountable to take order, serve food and take payment also. It is beneficial
for giving personalised service and customers can ask for special request. It can be apply when
restaurant have efficient resources like, staffs, large premises etc. This service also needs to face
challenge as restaurants needs to have skilled staffs, any miscommunication can leads to wrong
order to serve the customers.
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Buffet service: this kind of services are widely used in restaurants. Mostly in many
restaurants. In this method, customer will serve themselves from the buffet line. All the food,
beverage and plates are set in line. Waiter will serve the food or to take care the availability of
enough food. Customer can select what they want to eat from wide range of varieties. It is
beneficial for restaurants as less staffs are required, and the staffs needs just to focus on serving
and cleaning table (Romani and et.al., 2018). It can be applied when large variety of foods needs
to be offered in less available areas. It leads to have some disadvantage as customers requests
can not be fulfilled because of less staffs.
Self-service: like in fast food restaurants, this method applies as placing order from menu
and pick their food after paying the bill. The customers can take way the food with them or can
eat in restaurants itself. It is beneficial as staffs just needs to stay behind the counter to take order
and less labour efforts are required (Topic 1: 5 Types of Service , 2019). This method also have
to face challenges as customer often required quick service, restaurant should prepare the food as
per their requirement on time which is a difficult task.
2.1. Discussing the stages of menu product developing planning.
Menu product development planning can be termed as the process in which the
restaurants takes decisions on changing its menu dishes or change the ingredients in order to
make new dishes. With the introducing a new food conceopt, the menu planning also changing in
order to make more attractive to the customers. Menu and product development is an important
process as the menu of the restaurants in the central point and is the main factors that adds in
order to build and established the image of restaurant in food industry. Though, there are various
factors that can affect menu and product development process. Some of these factors are: Sales Mix: It can be said that at the time planning the menu development, restaurants
should consider the customer preferences and their wants. The menu development should
be done after proper research of current trend in the market (O’Halloran and et.al., 2018).
In order to launch a new food concept restaurant manager should evaluate the expected
demands of the concept in market and determine the appropriate sales. The new menu
should not affect the sales of the restaurants. Competitors activity: It is very essential for Prezzo Italian restaurants to evaluate and
determine its competitors strategies and pricing of menu in their restaurants. The trend
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they follow and adopting new concept of menu in their restaurant. Prezzo restaurants on
basis of the information should plan to their menu development which can assist in
attracting more customers and can be competitive in market.
 Feasibility studies: in this, the restaurant should evaluate their own available resources,
like chefs to prepare the food, availability of raw material in market and funds to be
invested.
2.2. Evaluating the influence of different factors on the development process.
There are many factors that can leads to influence the effectiveness of the menu
development process. Prezzo restaurants should also evaluate different factors that can leads to
the development process. Some of these factors are as follows:
Social: It is one of the important factor that can leads to influence the development
process. The culture of the society and their beliefs should be considered (Koo, 2018). The taste
of food which customers preferred to have is very essential factor. In the new food concept,
creating a dish with Indian species will leads to make dishes little spicy which customers may
not like. While some customers would prefer the authentic Italian taste only. It can leads to affect
the development process.
Economic: The economic condition of the society which includes the disposable income
of the customers, tax policies of government on restaurants business etc. this factors are essential
to consider at the time of planning the menu development. Such factors will affect the pricing
planning of new products and overall profit of the business. The income of the customers will
help in determining their preference of eating at restaurants, and their preferences of the price of
the restaurant. Whereas, the taxes policies assist in determining the factors that can leads to
reduce the profit of restaurants business.
Domestic: Before launching the new food concept, Prezzo restaurants should evaluate the
culture of the domestic area where it operates (Jogaratnam, 2018). It includes, the local citizens
and their living standards. Restaurants should analyse the preference of the customers in order to
adapt the change in taste as it can affect the menu development process.
It can be said that, media is significant source which leads to influence the new food
concept idea of Prezzo restaurant. From the various platform of media, restaurants can analyse
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the current trend of food industry and scope of success of their new concept. It also serves as an
essential tool in order to promote the new product idea which assist in attracting more customers.
Apart from this, it also important to evaluate the skills of own staff which includes the chefs
which can cook the food as per the new concept. The effectiveness of staffs to serve and
communicate to customers which increases the service quality and customer satisfaction.
TASK 2
Enclosed in ppt
CONCLUSION
By summing up the above report, it can be concluded that continuous change in varieties
and themes in restaurant is very essential to get success. Menu planning and product
development is one of the most essential strategies which can be adopted by restaurant
businesses. The present report has concluded a new strategy adopted by Prezzo Italian restaurant
of UK to which has introduced a new food concept of Indo-Italian menu planning. The report has
analysed the development of recipe which is essential to attract customers. Report has analysed
different factors which influenced menu-planning decision and service method. It can also be
identifies factors that affect menu and development process. Further, report has concluded a
presentation which included justification of menu designing and recipe development.
Presentation has concluded a questionnaires and finding of research on the new themes. It can be
analysed from the presentation, a justification on the food concept, its implementation and
recommendation. At last, presentation has concluded the review of the new menu development.
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REFERENCES
Books and Journals
Abbey, K., Wright, O. and Capra, S., 2015. Menu planning in residential aged care—the level of
choice and quality of planning of meals available to residents. Nutrients. 7(9). pp.7580-
7592.
Ducak, K. and Keller, H. H., 2011. Menu planning in long-term care: toward resident-centred
menus. Canadian Journal of Dietetic Practice and Research. 72(2). pp.e126-e133.
Jogaratnam, G., 2018. Human capital, organizational orientations and performance: Evidence
from the restaurant industry. International Journal of Hospitality & Tourism
Administration. 19(4). pp.416-439.
Kashima, T., Matsumoto, S. and Ishii, H., 2011. Decision support system for menu
recommendation using rough sets. International Journal of Innovative Computing,
Information and Control.7(5). pp.2799-2808.
Koo, D. W., 2018. The Impact of Risk Perceptions of Food Ingredients on the Restaurant
Industry: Focused on the Moderating Role of Corporate Social
Responsibility. Sustainability.10(9). p.3132.
O’Halloran, S. A. And et.al., 2018. The provision of ultra-processed foods and their contribution
to sodium availability in Australian long day care centres. Public health nutrition. 21(1).
pp.134-141.
Romani, S. and et.al., 2018. Domestic food practices: A study of food management behaviors
and the role of food preparation planning in reducing waste. Appetite. 121. pp.215-227.
Online
MENU DEVELOPMENT & MENU ENGINEERING . 2019 [ONLINE] Available
Through:<https://www.vsag.com/restaurant-start-up-services/menu-development-
engineering/>.
RESTAURANT MENU DEVELOPMENT . 2019 [ONLINE] Available Through:
<https://chefservicesgroup.com/menu-development/>.
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Topic 1: 5 Types of Service . 2019 [ONLINE] Available Through:
<https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-academy/
module-7-service-service-service/topic-1-5-types-of-service.html>.
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