Menu Planning and Product Development Report - HND Hospitality Unit 25

This report focuses on menu planning and product development within the context of Prezzo Italian restaurant, exploring the creation of a new Indo-Italian food concept. It begins by justifying the menu design, recipe development, and the food service environment, including staff attire, decor, and ambiance. The report then details market research conducted to understand customer preferences, leading to the introduction of the new food concept. Recommendations are provided for launching the new product, including further research, resource management, pricing strategies, and restaurant design elements. Finally, the report reviews the performance of implementing the new food concept, highlighting opportunities for expansion. The analysis incorporates references to relevant academic literature on food and beverage management and customer satisfaction.

Menu Planning and Product
Development

Justifying a menu design which reflect the menu compilation
and recipe development.

Justifying the development of food service environment in
order to support the menu, recipe and service style.
Prezzo Italian restaurant is going to
develop the new food-service
environment of restaurant premises
which will assist in making the customer
more attracted to the new recipe and food
concept. The food service environment
will include the following components:

Continue.
Staffs: The staffs of the restaurants will be in
attire of the traditional Italian uniform,
the attended in the restaurant will be
dressed in traditional Indian dress and
will greet the customers in Indian style. It
will assist in increasing the interest of
customers towards the restaurants and its
new theme.

Continue.
Decor: The decoration of the restaurant will
be attractive with the pictures of
monuments of Italy and India, which
assist in creating a different aura that
reflects the new themes at sight. The new
recipe will also be served with the Indian
sauce called chutney.

Continue.
Music and lightening: in order to develop a
food service environment, the music will
be traditional flute tunes of India and
lightening of the restaurant will be dim in
order to create a peaceful environment.

Finding of research into customer requirement for new
food concept

Justifying the choice of new food concept.
By surveying to the 50 customers in market regarding their preferences for the
restaurants, it has found that many customers prefers change in varieties of food. On the
basis of these finding, the new food concept which combination of Indian taste in Italian
dishes is introduced. It can be said that, Indian species in famous all around the world, the
new food concept will assist in attracting the customers as many customers prefer varieties in
food. By developing proper food services environment restaurant can develop its menu-
developing process.

Recommendation on launch of new product concept.
From the findings of the survey, it can be recommended to Prezzo Italian
restaurant that it should do better research on the Indian food. The restaurant should be
ensure that the chef will be able to cook as per the new food concept. It can also be
recommanded that restaurant should be ensure of available resources such as Indian
ingredients in the market. The restaurant should make effective planning on the pricing
strategy in order to attract more customers.
It can also be recommanded to the restaurants that, it should done proper
research for the restaurant ambience, its table layout, lightening and decor which will look
attractive and should reflect the new food concept of the restaurants. The staff of
restaurants should be well-dressed and effective enough in order to communicate to the
customers.

Reviewing the performance in relation to developing and
implementing new food concept.
With successfully implementation of
menu planning and developing, I can say
that there are various opportunities which
can be grasp for the grasp and expansion
of restaurants. The new food concept of
Indo-Italian themes has been introduced
after surveying from customer regarding
their taste and preferences. I have also
analysed the food service environment
which is essential in order to implement
the new recipe better.

REFERENCES
Davis, B. and et.al., 2018. Food and beverage management. Routledge.
Etemad-Sajadi, R., 2018. Are customers ready to accept revenue management practices in the
restaurant industry?. International Journal of Quality & Reliability Management. 35(4).
pp.846-856.
Ying, T. L. And et.al., 2018. The role of patron dining experience and emotions on relationship
quality in chain restaurant industry. Intangible Capital. 14(3). pp.357-369.
Szende, P. and et.al., 2018. Understanding transactional trust in a tourism destination: evidence
from the restaurant industry in Hungary. International Journal of Hospitality and Event
Management. 2(1). pp.70-90.