Menu Planning and Product Development Report for Tozi Restaurant

This report focuses on menu planning and product development within the context of the Tozi restaurant, a Venetian cicchetti and Italian cocktail bar. It begins with an introduction to menu planning and product development, emphasizing the importance of aligning with customer preferences and market competitiveness. The report then delves into the design aspects of Tozi's menu, including recipe development, design elements, color, language, food items, themes, and specialities. It also explores the development of the food service environment, highlighting factors such as meal experience, staff uniforms, ambience, and theme relationships. Customer requirements for a new food concept are examined, with a focus on survey results and the desire for healthier, high-quality food options. Based on customer feedback, the report analyzes the choice of a new food concept, specifically the strategy of Italian food with five recipes and seven products. Recommendations are made on the launch of the new concept, including the integration of high-quality products and moderate pricing. The report concludes by reviewing the author's performance in implementing the new food concept, emphasizing the selection of an integration concept. The report concludes with a summary and references.

Menu Planning and Product
Development

Cover Content
 Introduction
 Menu Design
 Development of food service environment
 Customer requirement for new food concept
 Choice of new food concept
 Recommendation for new for product
 Conclusion
 References

Introduction
The concept of Menu planning should be made as per taste and preference of customers for surviving
in competitive market and to gain their advantage. This refers as many features of the eating house
where food is served and these features are - ambience, service style, kind of service, customers
demands etc. On the other hand, Product development refers as the attributes which makes the overall
menu more effective and attractive. The present PPT is about Tozi, which is an vibrant Italian
restaurant and bar specialising in Venetian cicchetti and classic Indian cocktails. This was founded by
Daniele Pampagnin and working in partnership with the head chef of Tozi Maurilio Molteni.

Menu design to reflect the menu compilation and
recipe development
According to this section report looks for the designing menu of a restaurant which specializing in
Venetian Cicchetti (small plates) and classic Italian cocktails. Menu of Tozi restaurant is designed
by the process of recipe development. It is inspired by the casual dining ethos of the veneto region
and it emphasis on quality, seasonal ingredients, sourced from best Italian producers. All day menu
is served in the restaurants which is design for the family, friends and colleagues.
Design It is great concept. It designs represent the natural
materials such as wood, marble, bronze and stone and
hand- picked from London's best vintage markets. It
increase the customer attraction towards the hotel. .

Continue…
Colour As per the colour factor Tozi restaurant uses different light colors such
as pink, sky blue and yellow which affect the customers in a respectful
way.
Language It is a Italian restaurant, so that it follows those language which can
easily understandable or readable in a effective manner.
Food items There are lot of food items in their menu which is easy to read and
understand, that attracts the customers in a positive way.
Theme Reflection An Italian restaurants, probably tries to show Italian graphics, slogans
presence within the environment of restaurants to gain more attention
from the customers.
Specialities Restaurant have a some specialities in such item like Fritto Misto and
aubergine parmigiana these are included in top list of the restaurant.

Development of the food service environment
 As per the above discussion menu recipe has been made by the customers wants and needs.
Most probably food service atmosphere needs a brief planning and preparation. Through
this there are some factors which help TOZI to increase their business growth:
 Meal experience
 Staff uniform

Continue…
 Ambience
 Theme relationships

Customer requirements for a new food concept
In food and beverage company it is important to beat with competitive rivals. All restaurants
always want to develop something new to increase their food service concept, which helps to
achieving their goals and objectives. As per this, it is necessary to calculate the requirement of
customer for a new food strategy. Tozi restaurant start a survey for knowing customer
requirements for the new food strategy. Some customers want for new food strategy is healthy
fast food, great quality food with olive oil, food combos with cold drinks as per their needs.
Such food items involve in a merger of two different dishes and creating a collaborative new
dish, which make the food more tasty and healthy as the present time all customers are very
concision for health.

Choice of new food concept
 After the customers requirement it has been analyzed Tozi has generated the strategy of Italian
food, which mostly contains five recipes with seven different types of product. In which, it
contains different type of crab ravioli and pea shoots and variety of plates. Therefore,
customers will attract towards food and their collaborative food products, which have juicy
flavors with cheese and meat in marble that influence the customers with different flavor of
food. Through this developing food concept, Tozi restaurants can easily make their image by
providing quick services to all customers also can earn large number of amount. Customer can
receive food at affordable price with high level of satisfaction

Recommendations on the launch
of new food concept
 Some suggestions on implementation of the concept Integration given to Tozi
Restaurant for improving and work as a back up plan. It is recommended to provide high
quality products to customers in order to serve them in better and efficient manner. The
pricing strategies for Integration concept should be moderate (neither high or low), so that
people can easily afford it. This is an creation which means alteration on existent products
so it does not required enough time and cost as it need to be experimented and
implemented in restaurant. Creativity requires more expenditure, time period and
investigation need for it before implementing goods and service

Review own performance to implementing new
food concepts
 After having research for new concept of food, I found that there are different types of
food concepts such as Integration, Mexican, and Chinese. As I m the chef of Tozi, it is my
duty to work according to the demands and need of the customers, who are having meal in
our restaurant. In the following report, the concept of Integration has been chosen by me as
in today's time people are more aware about their heath and prefer low fat food with oil-
free. In this concept, two nutrition are mixed for making one entity which gives delicious
taste.

Conclusion
 From above report, it can be concluded that Menu planning is the selection of menu for
event or practice of developing best recipe in the market. There are different principles of
menu planning, which are essential and used to prepare a food in the restaurant for the
customers. Along with this some factors like Taste, colour, temperature, should be consider
while taking decision for menu planning. The different types of food services are provided
for the comfortless of the customers in order to enhance the goodwill of the organisation.
In addition with this some steps are created, which are followed to make a menu card of
chosen organisation attractive and best.

References
 Bayus, B. L., 2013. Crowdsourcing new product ideas over time: An analysis of the Dell
IdeaStorm community. Management science. 59(1). pp.226-244.
 Bryant, C. A. and et. al., 2014. Community-based prevention marketing for policy
development: A new planning framework for coalitions. Social Marketing Quarterly.
20(4). pp.219-246.
 Curwen, L. G., Park, J. and Sarkar, A. K., 2013. Challenges and solutions of sustainable
apparel product development: A case study of Eileen Fisher. Clothing and Textiles
Research Journal. 31(1). pp.32-47.

 THANK YOU