Menu Planning and Product Development Report - Unit 25, January 2019

This report focuses on menu planning and product development within the hospitality industry, specifically using the example of TRULLO, ISLINGTON. It begins with an introduction to menu design, emphasizing the importance of factors like terminology, style, color, and size in reflecting menu compilation and recipe development. The report then explores the food service environment, highlighting elements that enhance the customer experience. A significant portion is dedicated to research findings on customer requirements, including satisfaction levels, suggestions, and the need for new food concepts. The report justifies the choice of a new cuisine theme, providing a sample dish with nutritional information. It concludes with recommendations for launching and implementing the new food concept and reviewing its performance, emphasizing the importance of advertisement and promotional activities. The report underscores the significance of menu planning and development in ensuring customer satisfaction and business efficiency.

Menu Planning and
Product Development

Table of ContentTable of Content
 Introduction
 Menu design to reflect menu compilation and recipe development
 Development of the food service environment
 Findings of research into customer requirements
 Justifying choice of new food concept
 Recommendations on launch/implementation of new food concept
 Reviewing own performance
 Conclusion
 References

Introduction
Menu planning includes two terms menu and planning (Bégin and et. al.,
2014). Menu means a list of dishes which will be served for a given
meal and menu planning is the selection of a combination of dishes for a
particular event. Attractive menu always attract a large number of
customers. At the time of preparing menu it is essential to consider that
prices are affordable according to peoples and dishes selected in the
menu should be according to customers desire.

Menu design to reflect menu compilation and
recipe development
TRULLO, ISLINGTON is one of the famous restaurant in UK, which
is always goes through the continuous improvements. According to the
reputation of respective restaurant menu design is the routine task of
this business. Being a executive chef, how menu compilation and
development should be clearly checked properly. The followings are
the factors of menu design which reflect the menu compilation and
recipe development:
 Terminology

Cont...
 Style
 Colour
 Picture
 Size
Above discussed factors of menu design to reflect the menu
compilation and recipe development is very important and should be
considered by the TRULLO, ISLINGTON restaurant

Development of the food service environment
The food service environment is very helpful in sporting menu, recipe
and service styles, because if the environment of food service is not
good and attractive then all other things are meaningless. So it includes
the various factors which make it more effective and valuable such as
follows:
 Service staff uniform or dress code
 Selection of furniture

Findings of research into customer
requirements
Research is very important factor for collecting the distinct
information which support to the company in development of a new
product. The research conducted on the current product and their
future expectation to the company. The key findings of research as
executive chef of TRULLO, ISLINGTON restaurant is as follows:
 Customers satisfaction level

Cont...
 Customers suggestions
 New concept for new product

Justifying choice of new food concept
As a executive chef, I had choose the cuisine theme as new food
concept. That will be very helpful to the restaurant in attracting more
customers because it is very impressive in looking as well as in taste
too. It cost not so much higher so the customers can afford it very
easily.

Cont...
Name of dish Ricotta Lasagne
Pots with Pesto
Portion nos.:
Reference
Source
www.taste.com Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Bunches trusses
cherry tomatoes
Cherry burst 200g $17.50 per kg 3.5
Table spoon olive
oil
Extra virgin 750ml $2.00 per 100ml 15
Teaspoon ground
nutmeg
Hoyts 25g 0.80 per 10g 2
Teaspoon finely Medium lemons 1Ea $1.20 per 1Ea 1.2

Cont...
The respective dish is very healthy as well for the customers as its
ingredient denotes. The following are the nutrition value which it
contain:
The respective dish is very healthy as well for
the customers as its ingredient denotes. The
following are the nutrition value which it
contain:
Energy
1472KJ
Fat total 26g
Saturated fat 8g
Protein 14g
Sodium 234.mg
Carbs (sugar) 5g
Carbs (total) 16g

Recommendations on launch/implementation
of new food concept
Launching a new food concept is a vital task for every business. There
care various factors which is need to be consider while launching that
new food concept. The following are the various factors which come
first at the time of launching new food concept and some of those
points have been suggested as follows:
 Product must be launched with a heavy advertisement and
promotional activity, because these things are very necessary in
attracting customers.

Reviewing own performance
Once the new food concept is launched then after that it will be
reviewed that whether the product is effective or not. If the review is in
positive direction then the product is successfully launched. The
performance of product development and implementation is launched
by the help of comparing actual and standard performance of product.

Conclusion
At the end of the report it can be concluded that menu planning and
development is very important task of hospitality industry. Menu
refers to a presentation of recipe and services. Thus, it is important to
ensure customer satisfaction and business process efficiency. On the
other hand, development is the continuous process of improving the
performance to keep alive in the competitive industry by doing rivalry
with the competition.

References
 Soria, D. C., 2013. Menu planning and individual counseling
as strategies to improve diet quality in people with type 2
diabetes: results from a pilot study. University of Alberta.
 Wang, D. and Stewart, D., 2013. The implementation and
effectiveness of school-based nutrition promotion programmes
using a health-promoting schools approach: a systematic
review. Public health nutrition. 16(6). pp.1082-1100.

Thank You