Y/601/1762 Menu Planning and Product Development Report - HND

This report focuses on menu planning and product development for an Italian restaurant, specifically Bella Italia. It begins with an introduction to menu planning and the development of a new fusion recipe: Italian spaghetti with an Indian twist. The report details the ingredients and procedure for making the dish and presents a sample menu for the restaurant. It then justifies the menu design, development of the food service environment, and customer requirements through market research. The report justifies the choice of the new food concept, provides recommendations for launching the product, and reviews the author's performance in relation to the project. References are also included. The report is a comprehensive analysis of the process of developing and implementing a new menu item in a hospitality setting.

Menu Planning and Product
Development

Table of content
 Introduction
 New recipe development
 Ingredients for recipe
 Procedure to make spaghetti
 Menu for Italian restaurant
 Justification of menu design

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 Justify the development of the food service environment
 Research customer requirements for a new food concept
 Justify the choice of new food concept
 recommendation on launch of new product concept
 Review own performance
 References

INTRODUCTION
Menu planning is defined as the way of
arranging the recipes offered by a
restaurant with an aim to provide
information to its customers. This help
in influencing the choice of customer
regarding their selection of any dish.

New recipe development
Bella Italia is an Italian restaurant which offers a variety of food related to Italian cuisine
but due to increase in competition it has decided to add something new to their menu
card. This new dish is a fusion food named as “Italian spaghetti with Indian touch”

Ingredients for recipe
 1 tbs olive oil
 4 rashers smoked bacon,
finely chopped
 2 onion chopped
 2 carrot chopped
 1-3 chopped leaves of
rosemary
 500g beef
 125ml of red wine
 2-3 cloves of garlic
 2-3 chopped ginger
 1-3 fennel seeds
 ½ tbs Asafoetida
 ½ tbs Red chilli
 ½ tbs black cardamom
 1-2 bay leaf
 1-2 chopped mint leafs
 2 tbs tomato purée
 400gm spaghetti
 crusty bread to serve
spaghetti.
 1-2 chopped capsicum
 ½ tbs of Garam masala

Procedure to make spaghetti:-
Put a saucepan on medium heat and add ½ olive oil, add all the ingredients one by one as
make Indian touch in dish, then make sauce for the spaghetti, put it for 20-30 mins on
heat and then add 400gms of spaghetti, put for 10 mins then serve with crusty bread to
customers.

Menu for Italian restaurant
 Bella Italian
 Starters
 Zuppa del giorno
 Chicken wings Italiuano
 Calamari
 Polpette

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 Brushetta
 Bologense aranchini
Pasta...
 Poomodono
 Spaghetti with Indian species
 Sicilian pollo rosso

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 Carbonara
 Calabrese
 Marco polo
Risotto
 Risotto Capesante
 Risotto Funghi

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 Pizza classico
 Margherita
 Queen margerrita
 Diavolo Forte
 Cotto
 Campagn
 Carne festa Pizza
 Create your own pizza

Continue..
Italian classic
 Pollo funghi
 Pollo milanese
 Salmon Italiano
 Calzone
 Carne

Continue..
 Calzone
 Carne
 Sicilian Rosso Calzone

Continue..
Lighter dishes
 Spiralised veg Gamberoni 299 kcal
 Spiralised veg lenticchie 299 kcal
 Pollo lenticchie
 Pollo sapori

Continue..
Grills
 Burger americano
 Pollo perfetto burger
 Grilled chicken
 Verde burger

Justification of menu design
The menu need to design as to attract as possible as so that more customers can be
retain. The specification of menu design are:-
 Language
 Style
 Colour
 Picture
 Size
 Theme reflection

Justify the development of the food service environment
In context of Bella Italia, they need to develop a food service environment to support
their menu, recipe and service style while approaching new guests.
 Ambience
 Theme Relationships
 Meal Experience
 Staff uniform

Research customer requirements for a new food concept
The research would be based on current product as well as future expectations of
customers and from this survey it has been found that majority of customers require:
Healthy fast food
Baked food mixed with soft drinks and sausages
Fusion

Justify the choice of new food concept
 After performing survey over customer demand it has been decided by Bella Italia that
it will offer a fusion dish which is an Italian dish with an Indian twist.
 It would be more profitable as it will be in highly demanded by customers.
 For promotion online advertisement will be performed over Facebook, twitter,
Instagram and at its own website
 Customer feedback will be taken to determine its value for customer or whether it
require changes to be made.

Justify the recommendation on launch of new product
concept
Within this context for implementation of new fusion food concept following
recommendation could be made
 It must focuses over the backup plan as this food is served as a substitute option and
for this it require a backup.
 It must also focuses over reducing the risk factor regarding the food quality as it help
in building up strong relationship with target market.

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 Chef of Bella italia must provide regular guidance to its staff in order to cook up a
delicious food.
 It must also focuses over evaluating the performance of its staff member for
enhancing their performance which provide future growth as well as market success to
restaurant.

Review own performance in relation to developing and
implementing new food concepts
When it is talk about my performance throughout the development and implementation
of new food concept it has been found that:
 Fusion of two cuisines is highly liked by customers.
 I have identified that Italian Spaghetti with Indian spice twist become famous among
UK peoples.

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 It is a dish in which sauce is formed by adding some Indian spices and vegetables in
which spaghetti will be added along with crushed bread piece to give it a crispy and
spicy taste by keeping it at medium flame.
 I have experienced that majority of people are aware about the concept of fusion dish
but they haven't experience such a combination of two cuisine which have a mouth
watering taste.

REFERENCES
Penner, R. H., Adams, L. and Rutes, W., 2013. Hotel design, planning and development.
Routledge.
Levandowski, C. E. and et. al., 2013. An integrated approach to technology platform and
product platform development. Concurrent Engineering. 21(1). pp.65-83.

Thank you