This report focuses on menu planning and product development for the Margot Hotel, a restaurant introducing a new Mexican-style food concept. It begins with an introduction to menu compilation, emphasizing factors like language, design, and theme reflection. The report justifies the menu design, detailing the importance of these elements. It presents a recipe for Chicken enchiladas with red mole sauce and discusses the development of the food service environment, including ambience and theme relationships. Findings from customer requirement research are presented, followed by a justification of the new food concept. Recommendations for the launch of the new product are made, and the author reviews their own performance. The report concludes by emphasizing the importance of menu design and product development for increasing sales and customer base. The report references academic sources to support its findings.
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