Menu Planning and Product Development for Sicily Restaurant Report

This report delves into the intricacies of menu planning and product development within the hospitality sector, specifically using Sicily restaurant as a case study. The report begins by discussing the principles of recipe development, emphasizing creativity and cookery style. It then assesses the factors that influence menu planning decisions, including dietary considerations, menu design, time management, budget constraints, and seasonal food availability. Furthermore, the report explores factors impacting service methods, comparing buffer/self-service, table service, and counter service. The stages of menu product development planning are outlined, considering customer types, seasonal availability, and menu costs. Finally, the report evaluates influences on the development process, such as customer preferences, costs, and the unique identity of the business. The conclusion summarizes the key takeaways, highlighting the importance of effective menu design for increasing sales and profitability.

Menu planning and product
development

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.........................................................................4
2.1 Discuss the stages of menu product development planning......................................................5
2.2 Evaluate influences on the development process......................................................................5
TASK B – Group Presentation.............................................................................................................6
Covered in PPT................................................................................................................................6
CONCLUSION....................................................................................................................................6
REFERENCES.....................................................................................................................................6

INTRODUCTION
Menu planning refers to selecting or picking some food items in a list for a specific diet or
for specific event. For designing a menu, a process is their which organisation have to follow, as it
help in making a good menu, this involves designing, styling along with putting food items, like,
dishes, desserts, side dishes and other items. For attracting the customers in food industry, menu
plays a vital role for an organisation. As having a stylish menu with variety in food items along with
tasty and healthy food can help an organisation in making healthy goodwill as a restaurant. Sicily
restaurant is one the biggest Italian restaurant in UK, which have chain that work at different part of
world (Brindley and Oxborrow, 2014). This report will cover the principles needed for recipe
development, also some factors will get discussed that can affect the servicing methods.
TASK A – Written report
1.1 Discuss the principles of recipe development.
For each and every chef of a restaurant, it is very much essential to study and identify the
change in trends and needs of customers. This will help them in introducing different changes that
can attract customers. Sicily restaurant has designed a set of principles which is followed by their
chefs, which are as follow :-
Creativity : For making a new product, it is very important for an organisation to have
employees which are creative in nature, as it help them in thinking ideas which are unique and can
give them some competitive advantages. Chefs of Sicily restaurant have to be creative with their
thoughts so that they can make new food item that can fulfill the needs of their customers.
Cookery style : It is very important for a restaurant to make food in hygienic way, so that the
consumption of food get safe. Sicily restaurant also have to train their chefs, so that they can use
best way for baking and serving the food.
1.2 Assess factors that influence menu planning decisions.
Menu refers to a list of items which are selected by individuals or a group of people for a
specific event, so that they can get served to their guests. Menu must be attractive one and good in
content, therefore, designing and making a menu is not very much easy for any one. A menu of
Sicily restaurant must have a list of items which are offered by them for serving their customers
( Cotter and Fritzsche, 2014). At the time of designing a menu, Sicily restaurant have to study some
factors, which are as follow :-
1. Every person have different diet, and their diet depends on their age group like, children,
teenagers, and elders. Therefore, it is required for Sicily restaurant to design their menu that
cover all the required diets of different age groups.

2. Restaurant must have to think about the design of their menu while planing it. As it is very
important for them to attract different customers.
3. Time factor is very important for Sicily restaurant, as they have to manage the time while
baking different foods items.
4. Budget is said to one of the most important part of an organisation, as Sicily restaurant use
to make their daily budget, which help them in identifying the daily turnover and also help
in maintaining the flow of funds ( David, David and David, 2017).
5. Seasonal food, is one of the best way by which Sicily restaurant can attract ample number
of customers. In this, they can provide special menu for different days of week and also can
make different menu for different seasons.
1.3 Discuss factors that influence service methods.
Quality of service provided is very important factor for an organisation of food industry,
providing proper service can lead an organisation in getting attention of quality customers where as
poor service experience can lead the customers to not come in organisation again. There are several
factors that can affect service of Sicily restaurant, which are as follow :-
1. Buffer or self service : This is a type of service where guest have to serve themselves by
their own. In this, food is placed on a table and guests have to follow a line of buffer and
have to serve themselves what they like and what they want to consume.
Advantages Disadvantage
 No need to hire employees for serving
people.
 Cost and time consumed for serving is
very low
 Lots of food get wasted in this system.
 Not easy to maintain at low cost plans, as
due to high wastage of food cost of
system goes higher.
2. Table Service : It is visa versa of buffer service, in this customer come and sit on table and
give order to waiter. After which customers get served by waiters and enjoy the food on that
table only ( Fettermann and Echeveste, 2014). This help customers to enjoy with their
friends and family. Sicily restaurant provide table service for their customers.
Advantages Disadvantage
 Provide time to get relaxed and sit with
friends and family.
 Food get served in proper manner.
 Slow in service can reduce the service
and food quality.
3. Counter service : In this service, customer use to order food on the counter and can able to
see that how the food will look like after completion.

Advantages Disadvantage
 Allow guest to see food before their
purchase.
 Customer can easily make alteration in
food before it's serving.
 Consume huge time.
 Huge space is required.
2.1 Discuss the stages of menu product development planning.
Product menu is a list which have the items that are offered by organisation for sale and
serving the customers. There are several factors which can affect the menu planning decisions, these
are as follow :-
Types of customers : It is one of the biggest factor that can affect the decision making of an
organisation ( Fuller, 2016). Sicily restaurant, have guest and customers from different section of
society, therefore, it is very important for them to identify all those and make plans and strategies
accordingly so that they can attract them in effective manner.
Season of availability : Food industry is a industry which depends on the different seasons,
as people love to have foods which are available according to different seasons. Therefore, this
factor can also make organisation like Sicily restaurant to make changes in their food provided by
them.
Cost of menu : It is very important for Sicily restaurant to make products which are in the
reach of every sector in the society. For this, they have to make moderate pricing policies for their
products.
2.2 Evaluate influences on the development process.
As for an organisation which deals with food products, it is very much essential to make a
menu which can attract ample number of customers (Hansen, 2014). As effective menu design help
Sicily restaurant in increasing the sale and enhancing their profitability. Therefore, it is very
important for them to pay attention on some factors which can affect the development process.
Some of these factors are, customer preferences, cost, material, unique identity of business and
more. Various aspects are needed to be study by manager of Sicily restaurant, so that they can make
improvement in their menu card.
These aspects can include, volume of their sales, difference between expected and actual
sales volume, capabilities and skills of their staff members ( Grudin, 2017). Along with this,
manager have to find the flexibility of idea and for doing this, they can use idea screening and
concept testing.

TASK B – Group Presentation
Covered in PPT
CONCLUSION
From the above report, it has been concluded that menu planning is a process where
organisation or an individual use to select and make a list of items which they want to serve.
Organisation can increase their sales and profitability by designing a effective menu, which can
provide the complete details and specializations of food items. Under the process of menu planning,
some steps which play important role in this are, recipe development, developing new food item,
making healthy and tasty food.

REFERENCES
Books and Journals
Brindley, C. and Oxborrow, L., 2014. Aligning the sustainable supply chain to green marketing
needs: A case study. Industrial Marketing Management. 43(1). pp.45-55.
Cotter, R. V. and Fritzsche, D. J., 2014, March. The business policy game. In Developments in
Business Simulation and Experiential Learning: Proceedings of the Annual ABSEL
conference (Vol. 21).
David, M. E., David, F. R. and David, F. R., 2017. The quantitative strategic planning matrix: a new
marketing tool. Journal of Strategic Marketing. 25(4). pp.342-352.
Fettermann, D. D. C. and Echeveste, M. E. S., 2014. New product development for mass
customization: a systematic review. Production & Manufacturing Research. 2(1). pp.266-
290.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Grudin, J., 2017. Obstacles to participatory design in large product development organizations. In
Participatory Design(pp. 99-119). CRC Press.
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.
Jeong, B., Yoon, J. and Lee, J. M., 2017. Social media mining for product planning: A product
opportunity mining approach based on topic modeling and sentiment analysis. International
Journal of Information Management.
Jugend, D. and da Silva, S. L., 2014. Product-portfolio management: A framework based on
Methods, Organization, and Strategy. Concurrent Engineering. 22(1). pp.17-28.