Menu Planning and Product Development Analysis: Carluccio's Report

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This report provides a comprehensive analysis of menu planning and product development, focusing on the Italian restaurant chain Carluccio's. It begins by defining menu planning and product development, then delves into the principles of recipe development, emphasizing creativity, cookery styles, and product consistency. The report assesses factors influencing menu planning decisions, including nutritional needs, attractiveness, time management, budget considerations, market trends, and effective service. It also explores different service methods like buffet, table service, and counter service, evaluating their advantages and disadvantages. Furthermore, the report outlines the stages of menu product development planning, including idea generation, screening, concept testing, business analysis, product development, test marketing, and market performance review. Finally, it examines factors influencing the development process, such as economic conditions, product costs, and the role of media and promotional tools. The report concludes by summarizing the key findings and emphasizing the importance of adhering to established principles and considering various influencing factors for successful menu planning and product development.
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Menu Planning
And
Product Development
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Table of Contents
INTRODUCTION...........................................................................................................................3
Task A- Written Report...................................................................................................................3
1.1 Discuss the principles of recipe development..................................................................3
1.2 Assess factors that influence menu planning decisions....................................................4
1.3 Discuss factors that influence service methods................................................................5
2.1 Stages of menu product development planning................................................................6
2.2 Influence of different factors on the development process. ............................................7
TASK 3 & 4.....................................................................................................................................8
(Covered in PPT)....................................................................................................................8
CONCLUSION ...............................................................................................................................8
REFERENCES................................................................................................................................9
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INTRODUCTION
Menu planning is defined as an information or data base of dishes which is served in the
given meal. In addition to this, it is a selection of dishes for special event. On the other hand,
product development is a creation of product or service through adding new characteristics in it
so that new customers can easily attracted towards services of organisation. As customers do not
wants only good food but also provide better suggestion to the management through which they
can easily implement new changes accordingly. The chosen organisation for this report is
Carluccio's which is a famous Italian chain of restaurants along with headquarters in UK.
Restaurant was founded in 1999 by Antonio Carluccio. This report will discuss about the
principles of recipe development along with elements which influences on the service methods.
Requirements of new or existing customers and concept of new dishes will also covered in this
report. At last, assignment will covers measurement of implementation of new food concept.
Task A- Written Report
1.1 Discuss the principles of recipe development
It is very essential to every hospitality business to make focuses on the recipes of dishes
and make changes according the needs of clients or market trends. In the context of Carluccio's,
their management have created some principles for recipes which are given as under: Creativity : It is the major factor which plays very important role at the time of
development of a recipe. Most of the customers in UK mainly concerns about the
different taste of food and follow the trends which are necessary for their health.
Therefore, managers of Carluccio's have considered this principle as the most essential
for development of recipe. Cookery styles : As, Carluccio's is basically works as an Italian restaurant and its
management provides Mexican and Italian dishes to their customers that assists them in
attracting a large number of customers from assorted cultures at same time (Apel, 2016).
Consistency of product :According to this principle, managers of organisation have to
offer a large number of products to its customers. In the context of Carluccio's, their staff
members have also implemented this principle in their workplace because they offers a
large range of food products to their customers such as Beetroot Tortellini, Duck Breast,
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Blood orange sorbet etc. so that a large number of customers gets attracted towards
offerings of restaurant.
1.2 Assess factors that influence menu planning decisions
Menu planning is considered as a listing of things which is offered by an organization to
their customers so that customers gets attracted and purchase the things. As it consumes more
time and cost of organization but it is very essential to design it with proper planning. Managers
of organisation have to consider needs and wants of customers so that a proper menu will be
designed for them (Chyu,2014). Managers of firm have to focus on various factors such as
budget, quantity, time availability which can influence the profitability or goodwill of the
organization. Some of these are given as under:
Nutrition needs of different age groups such as children, youngsters and old age people
are assorted in nature because they all have different kind of needs and also follows a
special dietary structure. Nutritional diet differs with age, size, occupation and health of
various customers.
Attractiveness and decoration is also an important factor in planning of menu so that
food can be created as per the needs of customers and looks attractive in nature. It can be
possible when staff members of Carluccio's will use different kind of colors, textures,
flavors etc.
For example- a recipe which consumes so much time to get ready for this, managers have
duty to manage time accordingly. So that Time factor should be considered at the time of
planning for preparing a dish.
Budget is also an essential element in the planning of menu so that managers of
Carluccio's have duty to make recipes according to the estimated budget.
Managers have to considers market trends so that food products will be provided to
customers as per the season or weather. Because if managers will not considers this
element then brand image of firm will be reduced in the mindset of customers.
Effective Service is also a major factor which should be concerned by the managers at
the time of planning the menu so that better satisfaction can be gained from the
customers.
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1.3 Discuss factors that influence service methods
Planning of Menu includes effective servicing after making of food. Services should be
provided in proper manner so that customer's requirement will be fulfilled in easy manner. Some
of effective services of Carluccio's are given as under:
Buffet or Self Service : In this kind of services, food is typically put by the staff members
on a table where the food can be taken in a queue in easy manner by the guests.
Carluccio's is an Italian theme restaurant which provides buffet or self services and on the
table services to its customers so that brand image can be maintained in the mindset of
customers (Rahman, 2014).
Advantage Disadvantage
Lower number of labour and space
required in such service.
It consumes less time when food is
provided to a large number of guests.
Wastage, washing of plates, services
can increases the cost of dishes.
Temperature and quality of food is
difficult to maintain some time.
Table Service : It is an another kind of service in which guests are come in the premise of
restaurant and order from the menu to the staff members of Carluccio's and enjoy the
meal which they have ordered on the table.
Advantage Disadvantage
Food is taken by the guests with relax
and proper enjoyment.
Meal is served to the customers in
effective manner and they can chose
whatever they want from the menu.
Food can take long time in preparation
because of which customers have to
seat for a long time period on a single
place.
Counter service : In it, customer can easily take whatever they want from a single
counter and pick up their order when the person who have seated on the counter will
announced name of customer.
Advantage Disadvantage
Provide menu card to the customers so
that better food can be decided by them
More time consumed in it.
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from the menu.
The chance of more orders can be
increases in this type of service.
More space is needed for moving carts.
2.1 Stages of menu product development planning.
Planning of Menu and product is not an easy task because it includes various stages along
with factors which can influences the planning. Steps of stages are given as under:
Idea generation : It is the first part in which new ideas are generated or suggestions
given by the employees after analysing the needs of customers from the restaurant. It
includes various elements such as brainstorming of employees so that new ideas can be
generated in quickly manner (Kim, 2015). For this, Management of Carluccio's can take
feedback from customers, employees, suppliers etc.
Idea screening : In this, Managers have to form a committed from which they will
evaluate the idea whether it is profitable for the firm or not. With the help of this, they
will analyse the issue of workplace, what kind of promotional tools will be used in
promoting the new products etc.
Concept Testing : In this, Managers of Carluccio's have to test the new chinese product
along with serving new food product to their customers so that evaluating the acceptance
of product can be done in proper manner. In it, they can also select a group of customers
and take evaluation of taste and preferences of them. If the managers will not take
feedback from the customers they will not know their needs and wants which will not
beneficial for the profitability of firm.
Business analysis : In this step, managers of Carluccio's have to analyse the performance
of new Chinese product whether it is profitable or not for the firm along with demand and
sale.
Product development : In this stage, Managers of organisation have to make decisions
for introducing new product in marketplace. In it, manager have to take mix contribution
from all departments of firm so that distributing and producing of product can be done in
effective manner. For example finance department will estimate the budget, marketing
department will focus on promotional tools which will be used by them for promoting the
new Chinese product.
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Test marketing : For this, Managers of Carluccio's have to introduce the new product in
a small area or their selected stores if it provide positive results then it will be introduced
in all their outlets (Yigitcanlar,2015). With the help of this, extra cost of promotion will
be saved.
Review of market performance : In this, Management of Carluccio's have to take
review or feedback from the customers so that they can evaluate the performance of new
product in the marketplace. For this, they can use questionnaire, surveys etc.
2.2 Influence of different factors on the development process.
There are various factors that can influences negatively on the development process of
Carluccio's are given as under:
Economic factor : When economic condition of nation is favourable then the purchasing
power of customers will also high in nature so that in this time organisation can easily
implement new changes in food development. Whereas, if economy is not in favour of
organisation then it does not provide positive results. Such as if interest rate of new
machinery will reduces so that organisation can easily implement new technologies or
equipments in the workplace at low prices which will also increases the prices of
products of restaurant. Hence, it can also influences on the pricing policy of restaurant.
Product cost : It is divided in two parts such as fixed or variable. Fixed cost is permanent
cost which have to bear by the organisation such as ingredients or building of new
product. On the other hand, variable cost is the one that can changes over the time and
increases the volume of business which can also influences on the cost of product. For
example if working staff will perform activities above from the working hours then it will
increase the productivity but organisation have to pay them for their overtime. Which can
also increases the cost of product.
On the other hand, Media also plays crucial role in product development process. As it is
very important promotional tool which have ability to attract a large number of customers in a
shorter period of time. It also helps the managers of Carluccio's in spreading awareness about
the product in the customers. Various promotional tools such as YouTube, social media handles
can be used by the managers for providing training about how to communicate with the
customers etc. with the help of these tools, managers can also determine the needs and wants of
customers in a small time period.
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TASK 3 & 4
(Covered in PPT)
CONCLUSION
It has been concluded from the above report that the management of the taken
organisation needs to follow some principles while preparing their food. The also needs to
consider several factors which can influence the menu planning process. The stages of new
product development must be used properly by the staff of taken organisation. Through these
stages, the restaurant can develop a proper product which can fulfil the needs of consumers.
There are several factors which must be consider by management of firm in planning the menu.
Also promotion and advertising plays a essentials role in the growth and success of the newly
developed recipe.
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REFERENCES
Books and Journals
Apel and et. al., 2016. Feature-oriented software product lines. Springer-Verlag Berlin An.
Atkinson, B., Nordlund, M., and et. al., 2016. Development and Acceptance of a Visual Menu
for Non-English Speaking Acute Care Patients in an Academic Medical Center. Journal
of the Academy of Nutrition and Dietetics. 116(9). p.A48.
Chyu, C. C. and Fang, Y. C., 2014. A hybrid fuzzy analytic network process approach to the new
product development selection problem. Mathematical Problems in Engineering.2014.
García, P., Medina, L., and et. al., 2016. Menu engineering tool proposal for all-inclusive hotel
restaurants. Investigaciones Turísticas. (12). pp.142-162.
Hansen, K. V., 2014. Development of SERVQUAL and DINESERV for measuring meal
experiences in eating establishments. Scandinavian Journal of Hospitality and
Tourism.14(2). pp.116-134.
Katayama, N., 2018. 3-Day Menu Planning for Existing Commercial Disaster Food Supplies
Using the Evaluation of Taste and The Blood Sugar Level. Recent Adv Food Sci Nutr
Res 2018: 38-46. DOI: https://doi. org/10.29199/FSNR. 101015. p.3.
Kim and et. al., 2015. Development of an innovation model based on a service-oriented product
service system (PSS). Sustainability.7(11). pp.14427-14449.
Kim, S., Choe, J. Y. and Lee, A., 2016. Efforts to globalize a national food: Market segmentation
by reasons for ethnic food preferences. International Journal of Contemporary
Hospitality Management. 28(10). pp.2310-2330.
Lee, A. H., Wall, G. and Kovacs, J. F., 2015. Creative food clusters and rural development
through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario,
Canada. Journal of rural studies.39. pp.133-144.
Rahman, M., Abd, J. and Ismail, M., 2014. Development and Evaluation of the Effectiveness of
Computer-Assisted Physics Instruction. International Education Studies.7(13). pp.14-
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Yigitcanlar, T. and Kamruzzaman, M., 2015. Planning, development and management of
sustainable cities: A commentary from the guest editors.
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