HND Menu Planning and Product Development for Prezzo Restaurant

This report focuses on menu planning and product development, specifically for Prezzo Restaurant, an Italian-themed restaurant chain. The report begins with an introduction to the importance of menu planning and product development, particularly for themed restaurants, and outlines the assignment's objectives. It then delves into the justification of menu design, emphasizing how the menu should reflect recipe development and menu compilation, ensuring clarity and appeal for customers. The report also justifies the development of the food service environment to support the menu, recipes, and service style, highlighting the importance of matching the Italian theme. Research findings regarding customer requirements for a new food concept are presented, including budget considerations, food preferences, and the importance of online reviews. The report then justifies the choice of a new food concept based on factors like a large customer base, trendiness, low cost, good profit potential, and positive marketing arguments. Recommendations for launching the new food concept are provided, covering advertising strategies, social media promotion, and food festivals. Finally, the report reviews the performance of the implementation and development of the new food concept, suggesting methods for gathering feedback, evaluating financial performance, and reviewing media coverage and online reviews. References to supporting literature are included.

MENU PLANNING AND
PRODUCT
DEVELOPMENT

TABLE OF CONTENT
 Introduction
 Justification of menu to reflect recipe development and menu compilation
 Justification of development of food service environment to support the menu recipe
and service style.
 Findings of the research into customers requirements for the new food concept
 Justification of choice of new food concept
 Recommendations on the launch of the new food concept
 Review one’s performance to implement and development of new food concept

Introduction
 Product development and menu planning is one of the most important part for any food
company whether it is a cafe, bar or restaurant.
 It is one of the most crucial part of planning and development of the project that helps
in attracting new customers.
 For a themed restaurant it becomes a compulsion to focus on product development and
menu planning so that menu design, décor of the restaurant, dishes served by the
restaurant can match with the theme of the restaurant.
 This assignment will emphasis on Prezzo Restaurant company that owns its own Italian
themed restaurants who are planning to launch a new food concept.
 This presentation will explain the designing of the new menu and ways the new food
concept will be launched/implemented

Justification of menu design to reflect recipe
development and menu compilation
Designing of the menu should be done in such a way that it reflect the menu compilation
and recipe development in various ways such as:
 Menu is printed and written in an easy language so that customers can understand it
easily. It is designed in such a way that it includes all the dishes with their complete
descriptions so that it becomes easy for customers to understand the development of the
recipe and the dish they will be served with.
 All the terminologies used to describe a dish are explained and included in the menu so
that the customers can understand it for example: BBQ is used for barbecue, so these
kinds of terminologies should be explained and included in the menu design itself.

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 Design and style of the menu is selected in such a way that all the dishes are visible and
explained clearly in it or if a new recipe is developed then it can be included in it easily.
It is designed in such a way that it suits with the theme of the new Italian restaurant.
 Colour of the menu matches the design and style of the menu and displays all the
dishes with their description in such a way that customers find it attractive.
 Required number of pictures are included, wherever required, so that it becomes easy
for the customers to understand all the dishes included in the menu.
 Theme of the menu was chosen in accordance with the theme of the restaurant.

Justification of development of food service environment
to support the menu, recipe and service style
Food service environment or restaurant is designed in
such a way that it supports and matches the Italian theme
concept of the restaurant, menu design, recipes or dishes
it serves as well as the serving style of the restaurant:
 Design and decoration of the restaurant is according
to the Italian theme of all the restaurant chains.
 Creativity in the restaurant is proper and matches its
basic theme. Different types of pictures and themes
are posted on the walls of the restaurant. It helps the
customers to understand the basic theme of the
restaurant, the type of dishes it would include.

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 Dress code of the waiters and restaurant staff members is in accordance to the
ambiance and theme of the restaurant which suits their serving style.
 All the furniture's are designed and imported matches with the theme of the restaurant
as well as a extremely relaxing.
 Lightening of the restaurant is very light and delicate with a soothing background
music, so that customers can relax and take a feel of the experience they would get at
the restaurant.

Findings of the research into customers
requirements for the new food concept
Before launching the new food concept research
about the requirements of the potential customers of a
particular region id important to be done. All the
findings about the research has been explained below,
such as:
 All the potential customers of that particular
region on an average have a moderate budget to
spend on their drinks and food. So, the new food
concept restaurant is planning to launch should be
of moderate price i.e. neither too high nor too low.
 Most of the local potential customers prefer
appetizers in Italian dishes, so the new food
concept should be based on appetizers.

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 Most of the local customers on an average prefers a sophisticated restaurant with a
good ambiance at a better location.
 Many customers initially check the reviews and feedback of the restaurant, only then
they choose to have their food in that restaurant. So, one should make sure that the
online available reviews about the restaurant should be goo and customers prefer to try
new food concept implemented/launched by the restaurant.
These are the most basic requirements of all the potential customers which should be kept
in mind before launching/implementing the new food concept.

Justification of choice of new food concept
There are various reason because of which the new food concept has been chosen, which
are:
 Large customer base: According to the research conducted on the requirements and
preferences, most of the customers prefer to have appetizers first. So, the customers
base of the new product is large as compared to the other food product concepts.
 Trendy: Appetizers are also known as antipasti and are liked by large number of
customers. It has become a trend for the customers to first of all order appetizers and
then jump to the main course. Most of them prefers appetizers before any other food.

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 Low cost: One of the most basic reason behind choosing this food concept is its low
making cost. The overall cost of the new food including its making and ingredients cost
is much lower compared to other food concepts.
 Good profit:As the overall making cost of this new food is much lower and can be sold
as a moderate cost, this reason increases the profit margin of this cost. So, if the sales of
this new food concept increases it will help the restaurant to make good profit and
eventually increase its revenue.
 Marketing Arguments: Argument about this food item is very much positive from all
the customers, so, this was one of the main reason to choose this new food concept.

Recommendations on the implementation/launch of
the new food concept
The new food concept will be launched/implemented at all available branches of the
restaurants and can be promoted and launched in various ways such as:
 The new food concept can be launched by doing advertisement in newspapers,
televisions, radios where this new food concept will be launched by explaining all the
details related to this with proper pictures and videos of this new food concept.
 It can also be launched by doing street advertisements through posters or distributing
flyers etc. this will help in getting in touch with the customers and explaining the new
food concept to all the potential customers.

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 Social media advertisements can also help in launching the new food concept as most
of the customers today are available on social media, so it becomes easy for the
restaurant to reach all the customers for launching of the new food concept.
 Organization of food festival can also be done which will help in launching of new
food concept. People in food festival can try the new food concept and can understand
the taste of it.
 By distributing different kinds of vouchers or coupons to the customers so that they can
visit the restaurant and try the new food concept.

Review of one's performance in relation to
implementing and development of new food concept
Review of one's performance can be done by collecting, analysing the feedbacks from
different places, in carious forms such as:
 By gathering employees and customers feedback from everywhere by asking them their
suggestions and point of view about the new food concept.
 By evaluating all the financial performance of the restaurant by comparing it with the
forecasted financial performance with the actual performance of the restaurant by
evaluating revenue generated, overall profit made, sales, overall cost of the new food
concept.

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 By reviewing press or media feedbacks by reviewing all the coverage, launch and
results of the new food concept. So, that if any improvement is required then it can be
improved and necessary actions can be taken for the success of the new food concept.
 Lastly by reviewing all the reviews available online or on social media given by the
customers which will help in reviewing one's performance related to the launch,
developing and implementing the new food concept.

References
 Fuller, G.W., 2016. New food product development: from concept to marketplace. CRC
 Jawabreh, O., and et.al., 2018. The Impact of Menus on The Customer Satisfaction in
Restaurants Classified in Aqaba Special Economic Zone Authority (ASEZA). Journal
of Tourism, Hospitality and Sports. 33. pp.29-39.
 Marriott, N.G., Schilling, M.W. and Gravani, R.B., 2018. Principles of food sanitation.
Springer.
 Patrício, L., Gustafsson, A. and Fisk, R., 2018. Upframing service design and
innovation for research impact.

Thank You