Report: Menu Planning and Product Development for Little Italy

This report examines menu planning and product development within the context of the Little Italy restaurant, focusing on the perspectives of an executive chef. It analyzes menu design, emphasizing the importance of effective menu compilation and recipe development to meet consumer demands, including providing calorie information. The report explores the significance of the food service environment in supporting the menu, recipes, and service style. It presents research findings on customer requirements for a new food concept, including customer satisfaction, suggestions, and preferences for innovative products. The report justifies the choice of a new food concept, considering factors like consumer preferences, budget, and taste, and provides recommendations for its launch and implementation, including marketing strategies and promotional activities. It also includes an evaluation of performance in relation to developing and implementing new food concepts, emphasizing the importance of post-launch reviews to gauge customer interest and satisfaction. The report concludes with references to relevant academic sources.

MENU PLANNING AND PRODUCT
DEVELOPMENT
Task B

TABLE OF CONTENT
INTRODUCTION
TASK B
 AC3.1 Justify a menu design to reflect the menu compilation and recipe development
 AC3.2 Justify the development of the food service environment to support the menu, recipe and service style
 AC4.1 Show the findings of your research into customer requirements for your new food concept
 AC4.2 Justify your choice of new food concept
 AC4.3 Make recommendations on launch/implementation of your new food concept
 AC4.4 Review your own performance in relation to developing and implementing new food concepts
 CONCLUSION
 REFERENCES

INTRODUCTION
 Menu planning and product development is basically a process for managing the
food and beverage organization. It is important concept through which attracts to
the customers towards the products and services.

AC3.1 Justify a menu design to reflect the menu compilation and recipe
development
 Little Italy restaurant is one of the most reputed restaurant in UK. It always
goes through continuous improvement. Menu design is the toughest task for
organization to maintain their services in proper manner.
 Being an executive chef, they have more responsibilities to design an effective
menu compilation and recipe for development. It should be clarified in
properly. Currently, The recent menu design planning is beneficial for reform
the design pattern to meet the goals and objectives.

Cont..
 However, it is the ongoing demand of consumers. This restaurant is also
provided the calories values in their food items to client and making an
effective menu.
 On the other hand, It also considered as a planning for design a menu
and also offers a wide range of varieties of recipes to the customer.

AC3.2 Justify the development of the food service environment to support
the menu, recipe and service style
 Yes, it is absolutely right to develop a good
environment in the organization, it cannot possible
to draw the attention and attraction of customers. In
Little Italy restaurant, Food service environment is
to be considered an effective topic to manage their
services.
 According to Executive chef, It always considered
as a maintaining the food service environment such
as all things can happen from the inception of
production to the conclusion of product by
delivering.

AC4.1 Show the findings of your research into customer requirements for
your new food concept
 Customer satisfaction on new product- Customer satisfaction is the advantages of
organization to increase the demand of consumer. In this way, many customers can
choose the service and restaurant also fulfill their need in properly.
 Customer suggestion on several aspects- Little Italy restaurant is taking suggestion to
the customer and also identify the positive feedback on the basis of their experience. It
is needed for restaurant to provide the best services in their new customers. For
improvement, customer suggestion is important concept to easily identifying the
requirement and also putting some innovative idea in the development process.

Cont.
 New concept for new product- Innovative ideas and concepts are important
factors for Little Italy restaurant to add some features and increasing the
demand of customers. Many people want to try new product services in
restaurant. It is needed for organization to maintain their services in proper
manner.

AC4.2 Justify your choice of new food concept
 It is not easy task for justifying the concept of new food. It is needed to be consider
many factors while justifying a particular thing. It also becoming very sensitive
things when some people has to justify the food concepts.
 Little Italy restaurant need to consider the preferences of consumers, budget and
taste. If everything goes in the favor of restaurant because chef executive has
planned for new product development. In case, This concept is not favor of
restaurant that should avoid this concept.

AC4.3 Make recommendations on launch/implementation of your new food
concept
 Little Italy restaurant is mainly used the different marketing medium for the
promotion of new product launch. It includes local newspaper, television and
social media networking etc. This restaurant can invite the many celebrities in
their product launching events and also gather a local crowd. This is the best
idea to increase the popularity in marketplace. Online marketing is the best
approach to provide the information related the food product to their
customers.

Cont..
 This restaurant is also initiated new concept such as open kitchen because this
concept will help for people to see all process of launching. In this way, the
restaurant is easily customized their order. Many people can choose the quality
of product in proper manner.

Cont..
 Little Italy restaurant is also given the option to customer regarding the lottery,
special discounts and gift. It is possible when more customers are chosen the
services. This type of package influence the people and try to choose the new
food product. The restaurant can be initiated in the time to encourage the
potential customers.
 Little Italy restaurant is going to launch new Italian foods, many guest also
participated in their launching events.

AC4.4 Review your own performance in relation to developing and
implementing new food concepts
 It will be last step after launching a new product in marketplace. Once the product is
launched, people must review the performance and efficiency of product in marketplace.
In this way, it easily determines that whether the customers are showing the interest
towards the new product or not.
 . Any type of positive review regards means that we can continue the products. However,
product lunching was successfully done because the executive chef always proved the
performance and efficiency in task completion. The performance can be measured by
differentiating the expected level of consumer demand and customer satisfaction with
high level.

References
 Ahn, Y., Yeo, I. and Nam, K., 2018. Development of a Food Exchange Table and Food
Pattern for Nutritionally Balanced Menu Planning. Korean Journal of Community
Nutrition. 23(5). pp.411-423.
 Baum, T., 2018. Sustainable human resource management as a driver in tourism policy
and planning: a serious sin of omission?. Journal of Sustainable Tourism. 26(6).
pp.873-889.
 Beynon, M.J., Jones, P. and Pickernell, D., 2018. SME development strategy and
product/service innovation intention: A NCaRBS analysis of the role of
uncertainty. The International Journal of Entrepreneurship and Innovation.
p.1465750318807401.

Thank you