Menu Planning Report: Recipe Development and Service Methods Analysis

This report provides a comprehensive analysis of menu planning, focusing on recipe development principles, factors influencing menu decisions, and the impact of service methods within the restaurant industry. The report uses Bella Italia, a popular Italian restaurant chain, as a case study to illustrate these concepts. It examines the advantages and disadvantages of recipe modifications, the key principles of recipe development (including cooking origination, taste, and instauration), and the aspects that influence menu planning decisions (such as menu compilation, time management, and variety). Furthermore, it explores different service methods like buffet, English, and cafeteria services, highlighting their advantages and disadvantages. The report also details the stages of menu product development planning, including sales mix, competitor activity, and flexibility studies, and evaluates the impact of various factors, such as social, economic, and media influences, on the development process. The conclusion summarizes the key findings, emphasizing the importance of these factors in creating an effective and attractive menu that meets customer needs and contributes to the success of a restaurant.

Menu Planning

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Principles and factors of recipe development...................................................................1
1.2 Aspects which influence menu planning decisions..........................................................2
1.3 Factors which impact service methods.............................................................................2
2.1 Stages of menu product development planning................................................................3
2.2 Evaluate the impact of various factors on the procedure of development.......................4
TASK 2............................................................................................................................................5
Covered in PPT.......................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning is the method or procedure for planning the best manageable presentation
of particular recipes and serve to their guests in well defined manner and also meet all the needs
and requirements of customers (Carpenter, Lyon and Hasdell, 2012). It is that process which
affected by some characteristics of the restaurants or places in which food has offer such factors
such as ambience, method of facilities, style of services, customers demand etc. The report is
based on Bella Italia restaurant which is situated in United kingdom. It has large chain in over 90
restaurants for serving dishes divine by Italian cuisine and it is the part of the Casual Dining
Group who also own Cafe Rouge and Las Iguanas.
TASK 1
1.1 Principles and factors of recipe development
Bella Italia is very famous restaurant chain which is offer different type of dishes
glorious by Italian cuisine. This restaurant best part is their products quality and taste which
attracting large number of customers towards them. In current time period, they desire to
introduce new concept of food and present it in the form of innovative and attractive from their
guests. This type of new food concept is launched by chief executives for introducing new
thoughts and ideas within the market place (Filieri, 2013). There are some changes which is
made for new product development for providing in positive and negative affects and such are as
under:
Advantages:
 Modification in recipe development can mainly attract new or old customers in proper
manner.
 For this process, Bella restaurant can acquiring desired financial gain and growth.
 Such types of things can render various chances to the company for taking competitive
advantages in easy way (Pitta and Pitta, 2012).
Disadvantages:
 These kind of changes are directly impact on products and service cost. For introduced new product, firm need to use and adopt different methods of promotional
activities.
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Principles of recipe development- There are various principles that can be considered in reciepe
increment are as follows: Cooking Origination- A specific recipe process should be followed some steps such as
simmering, broiling and grilling. Ascertaining Alignment- Food serve for general people so health evaluation can be
considered. Taste and quality- It is necessary for tasted the quality of food and also check this.
 Instauration- Innovation can be accepted for desired customer and common people.
1.2 Aspects which influence menu planning decisions
Planning of menu is not simple task because for entire management requirements it is
consider for each and every factor which can directly affect on their customers and values of
products in effective manner (Fuller, 2016). There are certain other factors which are describe as
under that impact on menu planning decisions:
Menu compilation- This is one of the most essential elements which mainly affect on
menu designing determination. The executive chef and management require for considering the
components and material which can be used for new products and services.
Time management- It is another major factor that executive chef necessary to consider in
their making food procedures. If some meal take much time for preparing then in this gap
management need to divert their guest mind on other things rather than they can easily frustrated
for delay in time for making some dishes.
Variety- In hotel industry, it is necessary for management is to offer different type of
products to their customers (Morris and Morris, 2012). For doing this, they can easily attract
large number of customers towards their meal or dishes. Such type of things gives several ideal
guest for favour best instruction as per their taste.
1.3 Factors which impact service methods
In hotel industry, it is one of the most essential location which attract more customers
towards their service methods. These factors are totally related to their guests demand and
requirements which is need to satisfying by organisation in proper manner. Here are different
service methods which are describe as follows:
Buffet services- It is common service method where restaurant arrange different food
varieties on other table (Prahalad, 2012). In this process, customers needs and demand can serve
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specific food item according their customers requirements. Such type of services offers to their
general table where customers can taken these things in effective manner.
Advantages:
 Such things are very economic in prices These services assist in giving proper food products at given time.
Disadvantages:
 This will cause the lot of wastage Another is that restaurant does not offer garnishing food items
English service- It is very effective method of services where service provider offer
different food products to the left side of guest's plate (Harrington and Ottenbacher, 2013). They
also serve best quality based services which are used for giving in famous hotels and restaurants.
Advantages: These are determined as technical and specific services to their guests.
Disadvantages:
 It has been considered as advanced capital finance These are very time consuming service method
Cafeteria services- This type of service are mainly determine as self arrangement method
where customers require to interact with service provider for taking specific products as per their
needs and demands. Such services are delivered at particular counter in a tray.
Advantages: It is very cost effective technique and method
Disadvantages:
 Guest required to take services at specific place by their own.
2.1 Stages of menu product development planning
For Bella restaurant, it is essential for developing effective and attractive menu card
which gives knowledge about organisational facilities or services to their customers. There are
different stages of menu product development planning are as follows: Sales mix- Before developing menu product, it is necessary for organisation is to select
one idea between all others. For this they can easily choose one alternative idea among
various others. This procedure has been treated as sales mix.
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 Competitor activity- This can be recognised by executive chef that if competitors does
not plan for preparing new food concept and if business rivals are doing this then concept
of Bella restaurant can be change in positive for formulating specialised competitive
benefits or advantages.
 Flexibility study- In this, they need to be done proper analysis of profit and loss amount
and also giving a clear picture which food concept can be established. Along with this,
feasibility examination can be done for making new food concept for gaining an opinion
about how much earnings price will be provide or it could be sale on the basis of break
even point.
2.2 Evaluate the impact of various factors on the procedure of development
Factors which directly affect on development process that are discussed as under:
Social- This is that factor which are related to the taste, needs, demand and choice of
guest regarding some specific products and services. After completing all these analysis of such
factors, an organisation required to serve various types of facilities and services in proper manner
to their customers.
Economic- It is second factor which is related to influence of various goods and services
on economical prices. These elements are related to customers revenue or income for buying
different kind of services.
Domestic- In this process, it is totally based on restaurant personal products price for
their guests. For doing this, executive chef necessary to offer or serve particular products which
must be involves in their organisation values.
Impact of media- There are various tools and methods which help in giving and
introducing new products and services with the help of media services in effectively. It is an
activity which is used in the form of promotional activity.
Importance of employees skills- For an enterprise, it is necessary for managing all major
skills and knowledge of their staff members need to serve best quality based services to their
desired customers.
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TASK 2
Covered in PPT
CONCLUSION
According to the above mentioned report it can be analysed that Italian theme concept in
food products and that can affect on various factors of new concept. This project is summarised
which includes different factors that impact on recipe development, menu planning decisions,
service method, in addition to this stages of menu planning. This project is totally based on
designing of menu, dishes development, finding of research, development of service
environment etc.
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REFERENCES
Books & Journals
Carpenter, R. P., Lyon, D.H. and Hasdell, T.A., 2012. Guidelines for sensory analysis in food
product development and quality control. Springer Science & Business Media.
Filieri, R., 2013. Consumer co-creation and new product development: a case study in the food
industry. Marketing Intelligence & Planning. 31(1). pp.40-53.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Harrington, R. J. and Ottenbacher, M. C., 2013. Managing the culinary innovation process: The
case of new product development. Journal of culinary science & technology. 11(1).
pp.4-18.
Morris, C. and Morris, G. A., 2012. The effect of inulin and fructo-oligosaccharide
supplementation on the textural, rheological and sensory properties of bread and their
role in weight management: a review. Food chemistry. 133(2). pp.237-248.
Pitta, D. and Pitta, E., 2012. Transforming the nature and scope of new product development.
Journal of Product & Brand Management. 21(1). pp.35-46.
Prahalad, C. K., 2012. Bottom of the Pyramid as a Source of Breakthrough Innovations. Journal
of Product Innovation Management. 29(1). pp.6-12.
Stolzenbach, S., Bredie, W. L. and Byrne, D. V., 2013. Consumer concepts in new product
development of local foods: Traditional versus novel honeys. Food Research
International. 52(1). pp.144-152.
Swarbrooke, J. and Page, S. J., 2012. Development and management of visitor attractions.
Routledge.
Viswanathan, M. and Sridharan, S., 2012. Product development for the BoP: Insights on concept
and prototype development from university‐based student projects in India. Journal of
Product Innovation Management. 29(1). pp.52-69.
Wang, Y. F. and et. al., 2013. Developing green management standards for restaurants: An
application of green supply chain management. International Journal of Hospitality
Management. 34. pp.263-273.
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