Menu Planning and New Product Development in Hospitality Report

This report delves into the critical aspects of menu planning and new product development within the hospitality industry, emphasizing the importance of aligning food offerings with consumer preferences and market trends. The introduction underscores the significance of menu planning in satisfying customer needs and adapting to changing tastes. The report explores menu compilation, recipe development, and the influence of factors like consumer demand and cultural traditions on menu design. It highlights the importance of the food service environment in enhancing customer satisfaction and the need to consider customer requirements, including preferences for healthy and seasonal options. The report discusses the selection of new food concepts, emphasizing the growing demand for healthy and affordable choices. Recommendations are provided for balancing nutritional values, observing consumer trends, and adhering to food safety standards. The report concludes by emphasizing the continuous nature of menu development and its role in organizational effectiveness, with references to relevant academic research.

Menu Planning

Cover Content
 Introduction
 Menu compilation and recipe development
 Development of the food service environment
 Customer requirements
 Choice of new food concept
 Recommendations
 Developing and implementing new food concepts
 Conclusion
 References

Introduction
 Menu planning is an important activity to
finalization of food according to choice of
consumers, menu planning is an significant
decision for restaurant to give them nutrition diet
in balanced way to consumers.
 It is knowing and planning of tastes and
preferences of consumers and then serve them.
Some activities such as daily activities and
scheduling fluctuations creates hurdles in path of
menu planning.

Menu Compilation and Recipe Development
 Menu design is important task for an restaurant which influence by
many factors such as demand, preferences of consumers and customs,
traditions of consumers.
 Morito aimed to develop new product according to consumers demand
and their preferences.
 In menu of Morito includes in starters it serves calamari, eggplants bites
which like by all people in UK and in main course it serves Manchurian
with noodles, burger, pizza, burger, pasta and other also. In desserts it
serves semifreddo, Zabaione, crostala etc..

Development of the food service environment
 In hospitality industry environment play a key role to allure customers
and satisfy their needs and wants in proper way.
 While serving a new recipe before consumers the serving style, scenario
and taste and preferences of consumers should be properly focused so
that consumers get satisfaction.

Customer requirements
Consumers choices and preferences change frequently so restaurants have
to adopt according to their choices and preferences and according to them
they have to reform in foods and their qualities so that they become loyal
consumers.
They demand some new choices in which consist of seasonal food, healthy
food menus. That should be focus by marketers to satisfy their existing and
current needs of market.

Choice of new food concept
Morito have to choose healthy food because consumers are now become more
aware about healthy food.
Along with this it is affordable for both customers and organization also to offer to
customers.
The choices and preferences of consumers, budget of organization etc. are important
things which should be consider. This is the main reason that Morito aimed to
provide tasty and healthy food to consumers.

Recommendations
 In case of new food concept development it is very crucial that nutrition
values should be balance in proper way.
 While launch a new product the trends, requirements of consumers, place,
locations and future expectations of consumers should be observe and
evaluated in hospitality industry.
 Company should determine the actual needs of consumers that satisfy their
needs and wants by giving in consideration of quality by FSA(food standards
agency).

Developing and implementing new food
concepts
 As a executive chef they evaluate the needs
and wants of consumers and according to
that build new product.
 Executive chef is responsible to give
guidelines and suggestions to subordinates
for build a image in front of consumers by
giving best quality and nutrition food to
them.

Recommendations
 In case of new food concept development it is very crucial that nutrition
values should be balance in proper way.
 While launch a new product the trends, requirements of consumers, place,
locations and future expectations of consumers should be observe and
evaluated in hospitality industry.
 Company should determine the actual needs of consumers that satisfy their
needs and wants by giving in consideration of quality by FSA(food standards
agency).

Conclusion
 From the above report it has been concluded that menu planning
is very important part of hospitality industry to get effective
results.
 Development is also a continuous process for that organization
get effectiveness in their process. While launching a new product
and services every important discussion plays a crucial role in
organizational development and its effectiveness.

References
 Davison, K.K., Lawson, H.A. and Coatsworth, J.D., 2012. The family-
centered action model of intervention layout and implementation
(FAMILI) the example of childhood obesity. Health promotion
practice. 13(4). pp.454-461.
 Din, N., Zahari, M.S.M. and Shariff, S.M., 2017. Nutritional labelling
in Malaysian full service restaurant menu. Journal of ASIAN
Behavioural Studies. 2(2). pp.47-55.