Menu Planning Report: Developing and Implementing New Food Concepts

This report provides an overview of menu planning, recipe development, and the implementation of new food concepts within the food service industry. It highlights the importance of understanding customer requirements, adapting to changing food trends, and creating a supportive food service environment. The report emphasizes the need for continuous development and modification of food concepts to meet customer expectations and maintain a competitive edge. It also discusses the significance of market research and strategic planning before launching any new food concept, ensuring that it aligns with customer desires and market trends. The report concludes that menu planning and service methods are influenced by internal and external factors, and the development of new products involves monitoring and feedback at various stages. Desklib offers additional resources, including past papers and solved assignments, to further assist students in this subject.

Menu Planning
(TASK B)

INTRODUCTION
 One will undoubtedly will get gain from being a menu planner. By means of
certain processes one can develop an effective menu which will lead to attract
several customers in this market which will lead their new product design to
create an immense impact on the customers who want a new taste and some
different concept to try.
 Building up a menu requires certain steps which should fulfil certain criteria
like methods for new product, expectation of customers, religious factors and
menu development and policy

Justification for a menu design to reflect
the menu compilation and recipe
development
 Menu development process plays a crucial role in making delivering
process of food services effective and also efficient to customers.
 One should have a thinking from view point that how guest will perceive
the menu and then further decides for ordering food items. displays ,
online menu etc.; in which digital displays are most commonly preferred.
 These menus offer food products and includes many elements and also
provides the option for further addition of the items.

Justification of the development of the food
service environment to support the menu,
recipe and service style
 Food service environment is
define as a system which
involves monitoring,
maintaining and regulating
process from the production of
food till delivery to consumers.
 A good service environment
not only provides a hygienic
food delivery but also attracts a
lot of customers which enables
them to stand above
competitors.

findings of research into customer
requirements for new food concept
 The concept of food have been changed with a great aspect as compared
to their previous occurrence with many factors.
 It is important to constantly develop and modify their concepts and
approaches related to development of food due to having an immense
impact on performance and existence.

choice of new food concept
 the customers requirements are changed inconsiderably which has
lead to the evolution of thinking behind the concept of new
product.
 As the customer wanted to have a different experience with the
type of food they opt for eating therefore food product should
provide justice to their desire and some new experimentation with
taste can fulfil this criteria that as lead to complete satisfaction of a
consumer.

Recommendations on
launch/implementation of new food
concept
 Before launching any new food concept it is advised that one must
study the market to know the new customer as well as market trends that
will affect their new product a lot.
 Proper study of latest trends can help to take better decisions regarding
new food concept. Also, one must know the needs, wants and desire of
their potential customers.

Review performance in relation to
developing and implementing new
food concepts
 It has been analysed that various concepts which are related with menu
planning and development of product. For the better understanding of
menu planning and its related development of product in the form of
strategic process, for this extensive secondary research has been done .
 For the survival of long in the business, the approach of market oriented
to new food service concept has to be summed up which seeks in the
identification of market sections, which includes some alike inclination.
Also well designed foods has depicted a smart way to business for
expansion and maintenance of premiums.

CONCLUSION
 With the help of report it has been concluded that for deciding a
recipe , menu planning and methods for services is immensely
affected by various internal and external factors.
 For the development of product, numerous stages are conducted
which includes monitoring and feedbacks.

REFERENCES
Books and Journals
Abbey, K.L., Wright, O.R. 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.
Betz, A.and et.al., 2015. Food waste in the Swiss food service industry–
Magnitude and potential for reduction. Waste Management.35.pp.218-226.
Brown, A.C., 2018. Understanding food: principles and preparation. Cengage
learning.

Contd...
Online
Introduction to Menu planning and Product
Development.2018.[online].Available
through<https://www.instantessaywriting.com/menu-
planning-and-product-development>