Menu Planning and Product Development Report for Prezzo Restaurant

This report, prepared for the Board of Directors of Prezzo Restaurant, details the design and planning of a new menu. It covers critical aspects of recipe development, including cooking techniques, nutritional considerations, taste, and presentation. The report analyzes factors influencing menu-planning decisions such as food quality, pricing, service, and restaurant décor. It also explores different service methods like English, French, and Russian service. Furthermore, the assignment outlines the stages of menu product development, from idea generation and screening to feasibility studies, business analysis, and competitor activity. Finally, it considers factors influencing the development process, including social, economic, and domestic influences. The report concludes by highlighting the importance of considering various aspects of menu planning and product development for a themed restaurant like Prezzo, ensuring customer satisfaction and business success.

MENU PLANNING AND
PRODUCT
DEVELOPMENT

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
TASK A...........................................................................................................................................3
AC 1.1 Factors and principles of recipe development.................................................................3
AC 1.2 Factors influencing menu-planning decision..................................................................4
AC 1.3 Factors influencing service methods...............................................................................5
AC 2.1 Menu product development planning stages...................................................................6
AC 2.2 Different factors influence on development process.......................................................7
TASK B...........................................................................................................................................8
AC 3.1 Justification of menu design to reflect recipe development and menu compilation.......8
AC 3.2 Justification of development of food service environment to support the menu, recipe
and service style...........................................................................................................................8
AC 4.1 Findings of the research into customers requirements for the new food concept...........8
AC 4.2 Justification of choice of new food concept....................................................................8
AC 4.3 Recommendations on the implementation/launch of the new food concept...................8
AC 4.4 Review of one's performance in relation to implementing and development of new
food concept.................................................................................................................................8
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Product development and menu planning is one of the most important part for any food
company whether it is a cafe, bar or restaurant. It is one of the most crucial part of planning and
development of the project that helps in attracting new customers. For a themed restaurant it
becomes a compulsion to focus on product development and menu planning so that menu design,
décor of the restaurant, dishes served by the restaurant can match with the theme of the
restaurant. This assignment will emphasis on Prezzo Restaurant company that owns its own
Italian themed restaurants who are planning to launch a new food concept. In this assignment a
report to the directors of the Company is written in which design and plan of the new menu
which is to be implemented is described in detail.
TASK A
To,
The Board of Directors,
Prezzo Restaurant
Subject: Design and plan of new menu which is needed to be implemented.
AC 1.1 Factors and principles of recipe development
There are many principles and factors that are important to be followed in order to serve
customers. So, some important factors and principles that are needed to be considered are as
follows:
 Cooking Overture: By following some simple particular steps a new formula or a new
recipe should be made. Some most common steps for cooking and developing a recipe
are broiling, simmering, grilling etc. While developing and cooking a recipe one of the
most important factor that should be maintained and considered is consistency in the
taste, so that recipe is maintained properly. According to the recipe, quantity of all the
ingredients should also be maintained so that quantity and quality of the recipe is
maintained.
 Ascertaining aliment: After this another most important factor that should be considered
is nutrition, as today is very important to consider all the health and safety related issues
for the normal public because it is already known that food is one of the most common
factor responsible for the health of the society. So, for a proper recipe development

quantity, quality and nutrition are important to be looked of the recipe.
 Quality and taste: One more factor that should be considered is unaltered taste and
quantity of the food. If it will change frequently then customers will lose their interest in
continuing their meal in the same restaurant.
 Instauration: the last factor that is required is creativity in the form of food presentation,
as it is one of an exceptional factor that is liked by all the customers today i.e. they want
to try something presented to them in different form. But before serving it to the
customers first of all it should be tried and tasted first only then should be served to the
customers.
AC 1.2 Factors influencing menu-planning decision.
There are many factors that influence menu- planning decisions such as:
 Quality: Quality of the food is a factor that is the main factor that should be considered
as is the focus of the customers today. If quality of food is good and consistent then
customers get attracted towards the restaurant, so, quality of food should be considered
while planning the menu.
 Price: After quality price of the food is mostly seen by the customers as if the price of
the food is too high then it is less preferred by the customers. So the price of the food
should be accurate enough according to the quality and quantity of the food.
 Service: A level till which the customers are served with good food on time with better
quality of service is also a factor that influences menu planning decision. Most of the
time satisfaction level of customer completely depends upon the quality of service is
being provided to them.
 Decor and creativity: Decor and creativity also influences the planning of the menu.
Decoration of the restaurant should be according to the theme of the restaurant and it
should be creative enough to attract the customers. Menu planning decisions are mostly
influenced by the creativity and decoration as it should match the décor of the
restaurant.
 Type of menu: One of the basic factor that influences menu planning decisions is type of
the menu. Items or dishes which are included in the dish should be according to the
menu type. There are eight types of menu which are set according to the theme of the

restaurant.
AC 1.3 Factors influencing service methods.
There are different ways in which a customer can be served with food in a restaurant.
Each way comes with its own advantage and disadvantage that might impact the business of the
restaurant. There are three main ways in which food can be served are:
 English Service: In this service meal is divided into portions and then served to
customers on the platter by the waiters on trolleys. All the customers are served with the
same amount of portions of the dishes. However, this way has its own advantages and
disadvantages.
Advantages:
◦ Customers are served quickly.
◦ Food is displayed perfectly on the platter.
◦ More customers can be served in this way as compared to other methods.
Disadvantages:
◦ Proper training is required for serving.
◦ Operational cost of this is much more than others which is them transferred to the
customers.
◦ While reaching the last customer dishes on the platter gets cold.
 French service: It is traditional way of serving which was initially done for serving
French honourable people.
Advantages:
◦ Food offered is plenty.
◦ Portion of the food served is not pre-defined.
◦ Customers choose their own amount of food to be served on their platters.
Disadvantages:
◦ It is applied on expensive and rich dishes.
◦ Qualified and trained staff waiters and staff members are required.
◦ Service is extremely slow which requires more number of waiters to serve the food.
 Russian Service: Food are normally cooked as a whole and then served to the customers.
For example: Turkey.
Advantages:

◦ Food served is extremely attractive.
◦ Chef gets a chance to show their skills.
Disadvantages:
◦ Qualified skilled staff members are required.
◦ This service is extremely expensive.
AC 2.1 Menu product development planning stages
Stages that influence menu product development planning are:
 Idea Generation: First basic stage of menu product development planning is ideal
generation i.e. the type of menu, dishes, items, theme of the restaurant related ideas
should be generated and then tested accordingly. It should be done by conducting a
SWOT analysis of the restaurant, brainstorming mew ideas for menu etc.
 Idea Screening and concept testing: All the unsound concepts are eliminated initially, so
that wastage of recurses can be eliminated and chances of success of the new concept
can be increased by doing feasibility analysis.
◦ Feasibility study: it is a study used to measure the ability and likelihood of
completing a project successfully by including all the factors related to it. Feasibility
study of product and menu development planning should be done by considering all
the factors such as social, legal, economical, technical, scheduling and various
others. All these factors are important to be considered as it might influence the final
product and menu development.
 Business analysis: In this selling price will be estimated so that sales of the restaurant
can be increased and profitability and sales can be increased by performing Sales mix
strategy.
◦ Sales mix: It is the calculation portions to be served of each food item sold by the
restaurant in order to calculate total sales of the restaurant. It is important to
calculate sales mix as there are many food items in the menu which are profitable
and expensive as compared to the other food items. So, for menu product
development planning sales mix should be calculated first.
 Competitor activity: In order to understand target customers, current market trend, avoid
competitors pitfalls etc. Competition in food sector is much so it is important to conduct
and competitor activity and understand one's competitors, their current strategies,

current trend going on in the market. It will help in understanding one's restaurants main
customers, their choice and taste etc. with the help of this restaurant can easily plan and
develop their products and menu.
 New product pricing: After All these stages and performing value analysis pricing of the
product will be fixed.
AC 2.2 Different factors influence on development process
There are various factors that can influence development process, such as:
 Social: Social factors are one of the most important factors that influence the
development process in may ways such as: eating habits of people, lifestyle, social
media influence on customers, dependence of Customers on media, mindset of
customers etc. All these social factors should be considered as they might influence the
development process.
 Economical: Another factor that might influence the development process is the
economic factors such as availability of energy resources like electricity, gas etc.,
availability of ingredients used in dishes, training and development cost of waiters and
staff members, capital to be invested on location etc.
 Domestic: Domestic factors such as health of people, education etc. also influence the
development process.
All these factors will influence or affect the development process in different ways such as;
 According to the customers staff members need to update their skill set as it might
influence or affect the development process.
 Influence of media is very strong on the customers as most of the customers today first
read brief review about the restaurant they want to visit which might influence the
development process.
TASK B
AC 3.1 Justification of menu design to reflect recipe development and menu compilation
Enclosed in presentation

AC 3.2 Justification of development of food service environment to support the menu, recipe and
service style
Enclosed in presentation
AC 4.1 Findings of the research into customers requirements for the new food concept
Enclosed in presentation
AC 4.2 Justification of choice of new food concept
Enclosed in presentation
AC 4.3 Recommendations on the implementation/launch of the new food concept
Enclosed in presentation
AC 4.4 Review of one's performance in relation to implementing and development of new food
concept.
Enclosed in presentation
CONCLUSION
From the above assignment it has been concluded that there are various factors that are
needed to be considered while designing and planning the new menu for a themed restaurant.
There are various factors that influence the menu planning decisions in various ways, all of these
factors should be consider before taking any menu planning decisions. Menu product planning
and development process should be evaluated and understood so that planning and development
of the new menu can be done properly. There are various food service principles that should be
implemented within the food service environment in order to support menu, recipe and service
styles and lastly all kinds of reviews done on one's performance for the new food service concept
should be evaluated in order to bring required improvement in implementation/launching of the
new food concept.

REFERENCES
Books and Journals
Armstrong, G., and et.al., 2015. Marketing: an introduction.
Brown, A.C., 2018. Understanding food: principles and preparation. Cengage learning.
Byrum, J., and et.al., 2016. Advanced analytics for agricultural product
development. Interfaces. 46(1). pp.5-17.
Davis, B., and et.al., 2018. Food and beverage management. Routledge.
Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC press
Hawkes, C., and et.al., 2015. Smart food policies for obesity prevention. The Lancet, 385(9985),
pp.2410-2421.
Heikkilä, L., and et.al., 2016. Elements affecting food waste in the food service sector. Waste
Management. 56. pp.446-453.
Hu, R., 2017. Food product design: a computer-aided statistical approach. Routledge.
Jawabreh, O., and et.al., 2018. The Impact of Menus on The Customer Satisfaction in
Restaurants Classified in Aqaba Special Economic Zone Authority (ASEZA). Journal
of Tourism, Hospitality and Sports. 33. pp.29-39.
Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Principles of food sanitation. Springer.
Patrício, L., Gustafsson, A. and Fisk, R., 2018. Upframing service design and innovation for
research impact.