Menu Planning and Product Development for Padella Restaurant Analysis

This report delves into the core concepts of menu planning and product development within the hospitality sector, focusing on the Italian-themed restaurant Padella in London, UK. It examines the principles and factors crucial for recipe development, emphasizing creativity, cookery style, nutritional composition, and consistency. The report assesses various factors influencing menu-planning decisions, including menu compilation, food color, quality, and pricing. Furthermore, it explores the impact of service methods like food presentation, timing, and buffet options on customer satisfaction. The report also discusses the stages of menu product development planning, from idea generation and screening to business analysis and new product pricing, while evaluating the influences of social and economic factors. The conclusion stresses the importance of strategic menu planning and product development for restaurant success, highlighting the need for attractive menu designs, and the implementation of new food concepts based on thorough research, pricing strategies, quality, and delivery times to ensure business sustainability and growth.

Menu Planning and
Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................2
Task A..............................................................................................................................................3
AC1.1The principles and factors of recipe development.......................................................3
AC1.2 Assessment of factors that influence menu-planning decisions................................4
1.3 Factors that influence service methods.............................................................................4
AC2.1 Discuss the stages of menu product development planning ......................................5
2.2 evaluation of Influences of different factors on the development process......................7
TASK 2............................................................................................................................................7
Covered in PPT.......................................................................................................................7
CONCLUSION................................................................................................................................7
.........................................................................................................................................................8
REFERENCES ...............................................................................................................................9
INTRODUCTION
Menu planning includes two terms menu and planning. Menu means a list of dishes
which will be served for a given meal and menu planning is the selection of a combination of
dishes for a particular event (Bayus, 2013). Attractive menu always attract a large number of
customers. At the time of preparing menu it is essential to consider that prices are affordable

according to peoples and dishes selected in the menu should be according to customers desire. In
this report the chosen organization is Italian theme based restaurant which named Padella. This
restaurant is situated in London, UK. Product development is a process which make the overall
menu very effective and impressive. The report is based on analysis of various factors which
effect the menu planning and product development process. It includes various principles of the
development of a recipe which helps the chosen restaurant to attract more customers. Moreover,
the restaurant develop a new food concept by the help of that they can easily gain competitive
advantage.
Task A
AC1.1The principles and factors of recipe development
There are various principles and factors of recipe development which are given below:
Principles
Creativity- There should be creativity in recipe while preparing in order to attract large
number of customers (Bryant and et. al., 2014). In order to compete with competitors, it is
necessary to follow principle of creativity.
Cookery Style- Nowadays people are more health conscious and they prefer more boiled
food for their health. Thus, Padella need to follow cookery style principles while cooking and
developing recipe.
Nutritional Composition- Recipe should contain iron, protein, vitamins, calcium and
food should be balanced nutritionally.
Consistency of Products- There should be variety of products for their customer so that
they have many options and chose the best one. Padella can decide consistency of products in
their recipe development.
Factors
Taste- It is very important factor while developing recipe. If restaurant provide good
taste, more customers get attracted towards it. If it is not as per consumers taste, then it cannot
survive in market.
Temperature- There are certain dishes which are prepared under accurate temperature
like cakes, cookies (Curwen, Park and Sarkar, 2013). It is necessary to develop recipe according

to temperature for serving. If not prepared as per prescribed temperature then they cannot make
proper development of recipe.
Commodity Planning- There are many resources and raw materials required for recipe
development. Thus, commodity planning should be done effectively and efficiently so that no
problems arise in future .Padella can get failure in case of ineffective commodity planning.
Seasonal Factors- Many vegetables and fruits are available during particular seasons so
accordingly recipe should be made. Thus, accordingly, menu need to be planned. The recipe
development need to be changed accordingly to seasons.
AC1.2 Assessment of factors that influence menu-planning decisions
When the respective restaurant bring a new food item in the food and beverages industry
then it will be affected by various factors which create a barrier in the path of menu planning
decisions (D'Amico and et. al., 2013). The Padella restaurant face various factors which
influence its menu planning decision as follows:
Menu compilation: That is the most important factors which affect the decision of menu
planning because a well compiled menu attract more customers then the simple menu. Whereas
Customers also keep ultra-concentration about menu compilation always.
Colour of Food: The colour of food is the main factor which influence the decision of
menu planning. For example, if the respective restaurant choose the new food item which have
brown colour then it may be attract all type of food consumers.
Quality- Quality plays an importance role for menu planning decision. It is responsibility
of restaurant to provide good quality food to their consumers. Padella is regarded as largest
Italian based restaurant so it need to maintain standard in order to follow ethical value for
making good decisions for menu planning.
Price- This is an important factors which need to be considered effectively so that
planning for menu can be done. There are all category of consumers available in market who can
afford high price food to eat. Thus, considering those people, menu should be planned.
1.3 Factors that influence service methods
Food presentation
The way of presenting food attracts large number of customers (Echeveste, Rozenfeld
and Fettermann, 2017). Service regarding food presentations should be in innovative and creative

way. This helps in attracting large number of customers as they want to try and see service
served by restaurants.
Advantage: This assist in increasing goodwill and brand image in market.
Disadvantage: If they does not adopt new methods for service then it can leads to failure
of business.
Timing
As customers want fast and quick delivery after they have ordered. Padella should focus
on this service methods for convenience of their consumers. For this, there should be more and
skilled employees so that this can be done successfully. In case of late delivery, consumer does
not prefer to go in that restaurant and avail such services. This leads loss to organisation.
Advantage: Quick delivery to customers results in retaining customers long time with
the restaurant.
Disadvantages: sometimes due to very quick delivery system food can't prepared well
which will lead to customer's unsatisfactory level.
Buffet- In this service methods, restaurant provide an option to customer to take food as
per their requirement by own (Fuller, 2016). This helps them in taking food of their own choice
and avoid waiting time. Here, all cooked and ready recipe are been delivered to consumer. There
are very few restaurant which provide such service. Padella can work on this service methods in
order to fulfils need and demand of customers and for increasing their satisfaction level
regarding service methods. Thus, it helps in earning more profit as price is charged as per plate
system.
Advantage: According to Buffet method cost of serving foods to customers can be
avoided.
Disadvantages: Sometimes customer don't able to take food by own because they feel
hesitation in that type of method so it will seems meaningless for those type of customers.
AC2.1 Discuss the stages of menu product development planning
The stages of menu product development planning are described below:
Idea Generation- It is considered as first stage where idea is generated by business. Here,
idea arise for menu product development planning which should be analysed through SWOT.
Through analysing organisation can know about their strong and weak points. The market and

consumer trends should be studied thoroughly. Padella should know about their employees and
skills and according adopt ideas. It should be very new and attractive.
For the better success of menu product development planning SWOT analysis also helps in great
way. The following are the SWOT analysis of Padella restaurant:
 Strength: These are the points which helps the restaurant in achieving its goal (Gong and
Zhou, 2013). The main strength of the respective restaurant is its high level customers
which can easily adopt its new food concept.
 Weaknesses: these are the factors which keep the restaurant in achieving its goals. The
major weaknesses of the respective business is its normal theme based structure and
menu card.
 Opportunity: the major opportunity fore the respective business is that its location
because it is located at very attractive point which may be became a reason for its
popularity.
 Threats: The major threats for the respective business is that the new concept is based on
Australian theme which can cause a high loss to it due to major differentiation in
customers religion and tastes, likeness.
Idea Screening and Concept Testing- at this stage the more knowledge is acquired
about the customers need and wants. The screening should be done for idea from their employee
and staff and made plan accordingly (Jordan, 2012). The unwanted concept which seems
meaningless for the idea then it should be removed. They should analyse market properly and
develop strategies accordingly. It should be accepted by all people working in organisation. All
other factors should be considered such as cost, feasibility and issues while testing new concept.
Business Analysis- After idea generation, idea screening and concept testing third stage
arises which is business analysis. In this step, Padella decide that at what price the product
should be sold in market so that it may cover its cost and generate some profit as well. Sales
volume of particular day need to be analysed and according preparation should be done. The
various factors are considered in this stage such as profit, break-even point, market testing and
technical implementation required in business (Kahn, 2012). The advertisement and many other
marketing cost is also analysed by the business so that awareness in the mind of customer can be
encountered for new product.

New Product Pricing- In this stage the price of new product is set up according to the
market situation and this is the last stage. Padella can take feedback to know about impact of
new product in market. This helps in doing analysis internally and externally for goods and
improvement can be made on it. They should also promote their product for aware their customer
about new products. The cost incurred for products can be fixed and variable (Lee, Park and
Ham, 2013).
The influence of factors which affect menu and product development such as:
Competitors Activity- It is necessary to analyse competitors activity regarding menu and
product development which helps in making better plan an decisions for products.
Feasibility Studies- Each and every factors should studied properly to know about
market, people and their customers. This helps in making proper strategies for menu and product
development.
2.2 evaluation of Influences of different factors on the development process
The influence of different factors for development process which are described below:
Social- While doing product development process, social factors should be considered. It
helps in knowing about type of customer, age, current trends and others.
Economic- According to purchasing capacity of customers, development should be
made. If organisation has targeted low income group people, then product cannot be sold.
Domestic- It should be targeted to local people of society. Padella has developed new
development process for their customer so it target local consumers.
This factors influence effectively while making development process for product which
helps in achieving goals and objectives (Lee, Wall and Kovacs, 2015). Some other factors also
which influence the development process:
1. strategical changes which are not so much beneficial for the restaurant.
2. The sales volume of the restaurant also defines the development process. if it will
be high then development process can be measured effective and if it is constant
as prior phase then it will called as less effective.

TASK 2
Covered in PPT
CONCLUSION
From above report, it can be concluded that it is very essential for restaurant to plan their
menu and do planning for surviving in market. There are different principles such as creativity,
consumer expectation which need to be followed while preparing any food in restaurant. Taste,
colour, temperature, should be there for menu planning decisions. Food service systems should
be in effective and efficient manner in order to serve people. Menu product development
planning requires steps which need to be followed for making best menu. The attractive menu
card should be design in order to attract large number of consumers. Here, fusion new food
concept has been implemented by restaurant after doing proper research for fulfilling need and
demand and recommendation given on basis of pricing, quality and time delivery. Thus, this
helps in sustainability and growth of business along with earning maximum profits.

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