Menu Planning and Product Development Report: Tozi Restaurant Analysis

This report delves into the core principles of menu planning and product development, focusing on a case study of Tozi, an Italian restaurant. It explores recipe development, emphasizing creativity, cookery style, and nutritional composition. The report assesses factors influencing menu planning decisions, including budget, attractiveness, time, and seasonal availability. It also examines service methods like buffet, table, and counter service, highlighting their advantages and disadvantages. Furthermore, it outlines the stages of menu product development planning and evaluates influences on the development process, such as cost and customer needs. The report concludes with recommendations for Tozi, emphasizing the importance of a well-designed menu for business success. The report is based on the assignment brief for a Higher National Diploma (HND) in Hospitality Management.

Menu Planning and Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................2
Task A- Written Report...................................................................................................................3
1.1 Discuss the principles of recipe development..................................................................3
1.2 Assess factors that influence menu planning decisions....................................................3
1.3 Discuss factors that influence service methods................................................................4
2.1 Discuss the stages of menu product development planning.............................................5
2.2 Evaluate influences on the development process.............................................................6
Task B - Group Presentation............................................................................................................6
Covered in PPT.......................................................................................................................6
CONCLUSION................................................................................................................................6
REFERENCES ...............................................................................................................................7

INTRODUCTION
Menu planning is concept which organisation have to make according to preference and
taste of their customers, so that they can take some competitive advantages and also can survive
in competitive market. This refers as many features of the eating house where food is served and
these features are - ambience, service style, kind of service, customers demands etc. On the
other hand, Product development refers as the attributes which makes the overall menu more
effective and attractive. The present report is about Tozi, which is an vibrant Italian restaurant
and bar specialising in Venetian cicchetti and classic Indian cocktails (Product development,
2018) . This was founded by Daniele Pampagnin and working in partnership with the head chef
of Tozi Maurilio Molteni. This report mainly emphasizes on the different principles of menu
planning and some factors which influence the decisions of menu planning. Along with this,
menu and product development planning process has also been discussed. At last, the report is
end up by producing a new food concept and by recommending and self evaluation is done for
the new concept.
Task A- Written Report
1.1 Discuss the principles of recipe development
Food recipe is very much important for an restaurant, as this help them in keeping
themselves out of the box. For developing an innovative recipes the principles which Tozi
Restaurant can use defined below :-
1. Creativity – It is very much important for Tozi restaurant to use different flavours,
colours, so that they can make the dish attractive. Along with this, it is important for them
to make some innovative food products, so that they can attract ample number of
customers towards their products and services (Bayus, 2013) .
2. Cookery Style- In today's world, young and new generation people are very much aware
and conscious about their health and care. Therefore, it is very much essential for Tozi
restaurant to make changes in their cookery style, so that they can provide healthy food to
their customers.
3. Nutritional Composition- Along with healthy food, it is very much important for them
to take care about the volume of nutritions which they are deciding to provide their

customers. Therefore, it is very much essential for to manage the value of vitamin A,
protein, fat, calcium and vitamin C in their food products.
4. Consistency of Products – Also, it is very important for them to have proper food
variety which they are going to provide their customers. This will help their customers to
have variety of choice in food item, and also help organisation in attracting ample
number of customers which have different choice in food (Curwen, Park and Sarkar,
2013) .
1.2 Assess factors that influence menu planning decisions
For a food organisation, it is very important to have proper menu, so that they can detail
properly about the food items they are offering to their customers. Along with this, it help them
in attracting ample number of customers towards the food items offered by them. But, there are
ample factors which have power to affect the decision over menu planning of Tozi restaurant :-
Budget/cost/price factor This is an crucial part in food and beverage
company while planning a menu (D'Amico and
et. al., 2013) . Different types of customers
visits to the restaurant, so everyone is not able
to afford high prices, so the prices of the food
items must be moderate (neither high or low).
So, the restaurant must considered all types of
customers while planning a menu.
Decoration and attractiveness This is another important factor in menu
planning to make the food attractive as by this
Tozi Restaurant can attract their customers.
The chef of Tozi restaurant can make the food
by using different flavors, colors, shapes and
textures (Echeveste, Rozenfeld and
Fettermann, 2017) .
Time factor Time constraints is also essential during the
planning of a menu, as it mainly examines that
how much time requires in preparing and

cooking the dish.
Seasonal availability The food items must be available according to
the season as because Restaurant cannot be
able to provide that food to customers which
are not acquirable in the current season.
Service Service provided by the restaurant must be
stylish and the staff should treat all their guest
with respect, so that Tozi restaurant can gain
the satisfaction of the customers.
1.3 Discuss factors that influence service methods
Each and every restaurant want to serve the top quality services and products to their
customers. This will help them in attaining attention of ample number of customers, so that their
profitability and customer satisfaction can get increased (Fuller, 2016). Different service
provided by Tozi restaurant which can affect their goodwill are as follow :- Buffet Service : This is one of the most commonly used system in current trend, in this
people can easily take food which is placed over a table by walking in a line. This table is
placed in a public area, where every one presented there for food can go and have food.
This is one of the most attractive methods of serving food to their customers, and majorly
used in five start hotels. The main advantage of this service is that, in this more staff and
tableware are not required, and this also saves a lot of time. Whereas the disadvantage is
that the wastage of plates and dish ware, increases the cost of the restaurant (Gong and
Zhou, 2013) . Table Service : Table service is a food service, which is served by the waiters and
waitress on the dinning tables. Similarly, Tozi Italian Restaurant provide wood and
terracotta room with large group table to their customers (Jordan, 2012) . The main
advantage of this service is that, it help customers in getting personal attention by the
organisation. While on other hand, the major disadvantage of this is, huge amount of
investment organisation have to make so that they can put silver equipments for attracting
their customers.

 Counter service : This is the type of service in which payment and order of customer
took place via counter only. The equipments which are required in this service are,
trolley, tray, drive in, home delivery and other. In this service, customer have power to
see the food before ordering it. Whereas the disadvantage is that this service consumes
more Time.
2.1 Discuss the stages of menu product development planning
Menu planning and product development is the most crucial part of food and beverage
industry (Lee, Wall and Kovacs, 2015) . This process is basic stage to meet the demands and
needs of customers. Some stages should followed by Tozi are as follows :
 First stage : This very first stage, where it is make sure about the quality of food items
which are prepared by Tozi restaurant.
 Second Stage : This stage is to analyse the need of production and also explain about
total food provided by staff working in Tozi restaurant.
 Third Stage : This stage is to estimate about the count of guests, visiting the restaurant,
as this will affect the complete planning of menu (Lee, Park and Ham, 2013).
 Fourth Stage : This is last stage, where it is very much important for them to set selling
price of their food product, so that they can attract ample number of customers in
effective manner.
2.2 Evaluate influences on the development process
The fist think, which can affect the sales of a restaurant is Menu. As attractive menu help
them in increasing the sales and revenue of a restaurant and food organisation. Therefore, it is
very important for them to plan their menu according to taste of their customers. Along with this,
there are several factors that affect the menu development and for Tozi restaurant it is important
to consider them. Some of them are as follow :-
 Cost is very much important factor for Tozi restaurant, as it is required for them to
include all the costs, so that they can design proper menu.
 Along with this, it is very much important for them to make their focus needs of
customers, and design their menu which will help them in fulfilling the need of their
customers

Task B - Group Presentation
Covered in PPT
CONCLUSION
From above report, it can be concluded that Menu planning is the selection of menu for
event or practice of developing best recipe in the market. There are different principles of menu
planning, which are essential and used to prepare a food in the restaurant for the customers.
Along with this some factors like Taste, colour, temperature, should be consider while taking
decision for menu planning. The different types of food services are provided for the
comfortness of the customers in order to enhance the goodwill of the organisation. At last, the
concept of Integration for making a new food has been implemented by restaurant after doing
proper research for accomplishing the demands of customers, along with this self evaluation is
done and recommendation provided in order to sustain the business in the market. Therefore, all
this section of report helps the respective organisation to design a fully-fledged menu and
achieve the desired goals and objectives.

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Online
Product development. 2018. [Online]. Available through:
<http://www.businessdictionary.com/definition/product-development.html>.