Menu Planning and Product Development Report: Tomo Pizeria Case Study

This report focuses on menu planning and product development within the hospitality industry, specifically using Tomo Pizeria as a case study. It delves into menu design, considering language, style, color, pictures, size, and theme. The report explores the development of the food service environment, including ambiance, theme relationships, and the overall meal experience. It emphasizes the importance of understanding customer needs through market research before introducing new products. The justification for a new food recipe, an Italian pasta with Spanish flavors, is presented, along with recommendations for the restaurant. The report concludes with an evaluation of the new recipe's popularity and the importance of menu planning for restaurant success. References to relevant literature are also included.

MENU
PLANNING AND
PRODUCT
DEVELOPMENT

Content Table
 Introduction
 Menu Design
 Development of Food service Environment
 Finding Of Research
 Justification
 Recommendation
 Review On Performance
 Conclusion
 References

Introduction
Menu planning is defined as a process to decide what an
individual wishes to eat for each meal, involving side dish,
desserts and main dish. It is a great procedure to ensure
that an individual is having a balanced diet by meeting the
nutritional requirements in a desired manner.

Menu Design To Reflect Menu
Compilation And Recipe Development
 Language
 Design style
 Colour
 Picture
 Size
 Theme reflection

Development Of Food Service
Environment
 Ambience
 Theme relationship
 Meal experience

Findings Of Research
It is very important to understand the need and
requirements of the customer before staring the work
upon introducing new products. As in this era the
customer is the king of the market so for surviving in
the market it is very necessary to make the product in
accordance with the needs and requirements of the
customers.

Justification
After a deep analysis and evaluation of the market, it is
decided that Tomo Pizeria will provide a new food
recipe to the customers. This fusion in the food has
been made keeping in mind the continuous change in
the taste and preference of the customers.

Recommendation
Recommendation that can be given to Tomo Pizeria is
that chef's in restaurant need to prepare some backup
plan for their dishes. So that those customers which
are not going to eat Italian pasta with Spanish taste
can choose some other dish to eat.

Review Own Performance
I have formulated a new recipe in which Italian pasta
will be given some Spanish flavours. It was a difficult
task as both kind of food styles are very different. But
my new recipe has gain wide popularity among
people in UK.

Conclusion
From above mentioned report, it can be concluded that to
sustain a firm position within market, each and every
restaurant needs to plan their menu in a desired manner.
There are different stages and processes during menu
development such as idea generation, screening etc.
which helps in preparing a desired menu.

References
Fuller, G. W., 2016. New food product development: from
concept to marketplace. CRC Press.
Kahn, K. B., 2012. The PDMA handbook of new product
development. John Wiley & Sons.

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