Menu Planning Report: Justification of Menu Design and Food Concept

This report delves into the intricacies of menu planning and food concept development, specifically tailored for an Italian restaurant aiming to adapt to evolving customer preferences. The report emphasizes the importance of a well-designed menu, highlighting the inclusion of recipe names, attractive visuals, ingredient listings for allergy considerations, and the designation of restaurant specialties. It further justifies the development of the food service environment, advocating for recipe adjustments, interior design modifications, and enhanced service quality to boost customer satisfaction and retention. Research findings reveal a growing demand for vegetarian options, particularly in the UK, prompting the recommendation of introducing a cucine concept to cater to this trend. The report provides detailed recommendations for launching and implementing the new food concept, including clear ingredient labeling, calorie and vitamin information, staff training, and attractive interior design. Finally, it reviews the performance of the new cucine concept, noting positive customer feedback while also identifying areas for improvement, such as image quality, dish presentation, and menu categorization. The report concludes with a list of relevant references supporting the analysis and recommendations.

Menu Planning
TASK 3

3.1 Justify a menu design to reflect the menu compilation
and recipe development
While designing a menu there are several things that has to
be kept in mind. These are as follows:-
• The names of all recipes must be included in menu. The recipes
must be divided according to categories like desserts, snacks,
main course, starters, etc. It will be easy for customer to view
entire menu

Cont..
 Along with names, attractive pictures must be inserted. It should
make customer' mouth tempting so that they can order that dish.
 Moreover, ingredients of dish must be written alongside. It will
help those customers who are having some allergies related to food.
 The name of restaurant special dish must be written separately so
that customers can easily identify it. It must be written at top left or
right corner. Also, it must be highlighted.

Cont..
 Along with this, boxes smart can be used to in menu planning to
attract large number of customers.
 The Italian restaurant can do menu planning by putting items in
categories like Pizza, Pastas, etc. also, vegetarian and non
vegetarian dishes can be written on different pages.

3.2 Justify the development of the food service
environment to support the menu, recipe and service style
 In order to remain survive in the market Italian restaurant should make changes
in their food recipes. This will help them to retain their customer and maintain
market share.
 Besides this, interiors design can be modified so that more people can be
attracted. Also, restaurant can improve their service quality or provide extra
services. It will help in increasing customer satisfaction thus retaining them.
 Customer can be treated properly. It will keep elegance and grace in atmosphere

4.1 Show the findings of your research into customer requirements for your new food
concept
 There has been a significant change in taste and preference of people. Now
they want to taste new dishes and items. Moreover, people in UK are more
concerned about health. They are preferring veg food instead of non veg food.
 But in veg they do not prefer ingredients related to dairy products such as
milk, butter, etc. hence, introducing cucine concept will help in meeting their
demand and providing health food.

Cont..
 From research it was found that in last two years there has been rise
of 250% veg food eaters. Moreover, 1.2 million people are now
vegetarian. Restaurant should change their menu and recipes.

4.2 Justify your choice of new food concept
 In recent time. There has been increase in demand of vegetarian
food in UK. Therefore, restaurant have to make changes in their
recipes. So Italian restaurant can provide veg food to people. It will
help in offering some new taste. This can be done by providing
food in cusine style. It will give healthy food to people.

4.3 Make recommendations on launch/implementation of your new food concept
 The Italian restaurant cam make changes in while implementing cucine. It
is related to vegetarian items and customer. The changes are as follows :-
 The ingredients of all dishes must be mentioned in menu so that people
who are having allergies can identify. It will prevent them to order that
dish. It will save their time and money.

Cont..
 Alongside ingredients calories and vitamins must be specified, it
will help customer to order accordingly.
 Staff must be trained so that they can help customer in selecting
right dish by explaining them the benefits.
 Interiors design must be attractive so that it gives a soothing and
peaceful environment to customers.

4.4 Review your own performance in relation to developing and implementing new food
concepts
 The new style of veg cucine was implemented by restaurant. It was
observed that many people were attracted towards it. It helped in increasing
sales of restaurant. Also, feedback of customers was taken. It gave results
of restaurant that is as follows :-
 The pictures in menu is not of high quality. It is blur. Therefore, images
must be properly inserted.

Cont..
 Dishes must be served properly in plates of appropriate size.
 No categories are made in menu. All dishes are described under one
category. Thus, dishes must be put into different categories.

REFERENCES :
 García, P., Medina, L.. and González, A., 2016. Menu engineering tool
proposal for all-inclusive hotel restaurants. Investigaciones Turísticas, (12),
pp.142-162.
 Hollows, J., 2016. Science and spells: cooking, lifestyle and domestic
femininities in British good housekeeping in the inter-war period. In
Historicizing Lifestyle (pp. 31-50). Routledge.
 Silvennoinen, K., Heikkilä, L., and Reinikainen, A., 2015. Food waste
volume and origin: Case studies in the Finnish food service sector. Waste
management, 46, pp.140-145.
 Clune, S.J. and Lockrey, S., 2014. Developing environmental sustainability
strategies, the Double Diamond method of LCA and design thinking: a case
study from aged care. Journal of cleaner production, 85, pp.67-82.

THANK YOU