Menu Planning and Product Development Report for Zizzi Restaurant

This report provides a comprehensive analysis of menu planning and product development for the Zizzi restaurant chain. It begins by discussing the principles and factors of recipe development, emphasizing the importance of taste, quality, and nutritional value. The report then explores the factors that influence menu planning decisions, such as quality, price, service, and décor. Different methods of service, including English, plate, and buffet service, are also discussed, highlighting their advantages and disadvantages. The report further delves into the stages of menu product development planning, including idea generation, screening, concept testing, and business analysis. Various factors influencing the product development process, such as economic, social, and domestic factors, are also examined. The report provides recommendations for Zizzi to launch a new food concept, including menu design, food service environment, and performance review.

Menu Planning and Product
Development

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
1.1 Discussing the principles and factors of recipe development for Zizzi................................1
1.2 Factors which have an influence on menu planning decisions.............................................2
1.3 Factors that influence methods of services in a restaurant....................................................3
2.1 Stages of menu product development planning....................................................................4
2.2 Influence of different factors on menu product development process..................................5
TASK B...........................................................................................................................................5
3.1 Menu design .........................................................................................................................5
3.2 Food service environment to support menu, recipe and service style...................................6
4.1 Finding of the research..........................................................................................................6
4.2 Justification of choice of new food concept..........................................................................7
4.3 Recommendations.................................................................................................................7
4.4 Reviewing the performance of development and implementation of new food concept......7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Menu planning may be defined as a process of organising meals for a customer ahead of
time. It is a great way to make sure that customers are served with the beast list of meals in order
to satisfy their needs. It is simply the list of meals that is served by a restaurant to its customers,
it includes names of dishes and the price of the dishes. In this report Zizzi is taken as a
restaurant, which offers dishes inspired by Italian cuisine in United Kingdom. Product
development may be defined as the series of steps which includes conceptualisation, design,
development of newly created products or services.This report discusses about a restaurant
which wants to launch a new food concept in UK for which it is required to develop, plan and
design new menu that will be implemented in the restaurants of Zizzi. Present report also
discusses about the principles and factors of recipe development and what factors influence the
decisions of menu planning. This report also includes different stages of menu product
development planning and the different factors that influence product development process.
TASK A
To,
The Board of Directors
Zizzi Restaurant
Subject: Developing, planning and designing of new menu for the restaurant
Date: 25/02/2019
1.1 Discussing the principles and factors of recipe development for Zizzi
It is important for a restaurant to maintain proper guideline about, what a restaurant
should serve to customer, for this purpose Zizzi have to consider following principles and
factors:
Taste and quality of food: Taste and quality of food is an important factor for the restaurant
which it has to maintain across its restaurant chain across UK. Zizzi should serve and offer
food with best in quality and taste which should be able to delight their customers. If the quality
and taste of food keeps on changing frequently as a result customer will lose its interest and
may discontinue to have their meals in a restaurant. As every customer have got different tastes
and interests but when a customer is served with a food better in taste and quality it will help to
attract a customer towards a restaurant's menu.
Cooking Overture: Zizzi can also introduce a new formula for it should follow some steps
1

such as Simmering, broiling, grilling a recipe that can be cooked, so it is important for Zizzi to
maintain consistency in their tasks across its chain of restaurants in order to maintain the quality
of recipe. Zizzi should also maintain and set the quantity of ingredients for the different dishes
which will be served to a customer. Recipe plays an important role for a restaurant and it will
also help in differentiating Zizzi from the rest of restaurants in UK.
Ascertaining aliment: Nutrition of food is another important factor which cannot be under
looked by the restaurant. As the restaurant has to serve its food to general public therefore it
should take health issues in consideration. It should not serve food with low nutritional value or
it may cause health issue to customer as food is a factor which is responsible for a health of
entire society.
1.2 Factors which have an influence on menu planning decisions
Planning a menu is one of the most important task for a restaurant i.e. what type or kind
of food will be served to a customer across the chain of restaurants. It is the first control point
of food service system of a restaurant, menu of a Zizzi lists items of food service operation for
sale. Without a menu customer will not be aware of various options of food which a customer
wants to purchase. There are various factors which have influence on menu planning decisions
and some important factors are described below:
Quality: Quality of food is a factor which have huge impact on the menu-planning decisions,
Zizzi have to decide what type of quality should be maintained in their different food items.
Quality of food should be maintained across the entire food items ranging from low to high
prices. Quality of food should not be compromised by Zizzi and it should same quality
standards across its restaurant chain.
Price: Price factors also has an influence on menu-planning decisions, while setting the price
range of products Zizzi should properly analyse the type of customer which enter their
restaurants. It should set a price of a product ranges in such way that its food items can be
afforded by every class of customers. Also, the price of food items should be set in way that
they should have profitable margin for their food items.
Service: Quality and taste of food is of no use when a restaurant lacks an effective service.
Zizzi should focus on their quality standards. Service of a restaurant should such that it should
bring joy to customer to have a meal in the restaurant, it should focus on customer waiting
periods, gestures, respect etc.
2

Decor: Decor also plays an important role in decisions of menu-planning, décor of a restaurant
should be such that it should match to its menu which will give customer a pleasure of having a
meal in a restaurant.
1.3 Factors that influence methods of services in a restaurant
There are various factors which have an influence on the service methods of Zizzi
restaurant some three methods are mentioned below:
English Service: It involves two ways of service such as Silver Service and Queridon service.
Silver Service: It is the method of serving food in restaurant in which a waitress or waiter
serves each guest starting from a large dish, starting with the host or hostess at the head of the
table.
Queridon Service: In this method waiter puts the meals into portions and then takes them to
the customer with the queridon trolley.
Advantages:
 Customers are served quickly, which results in less waiting period for customer.
 It can add value to the image of a restaurant as it involves fine display of food on platter
 It will also the waiter to many customers at a same time this can lead to quick service of
the restaurant.
Disadvantages:
 It requires specialised waiter there Zizzi have to provide effective training to employees. It may result to the cooling of food until it reaches to the last customer.
Plate Service: Plate service is a method of serving food to customers usually at the table, it
may be defined as a technique of transferring food from service dish to gust's plate from the left
of a table.
Advantages:
 Zizzi can make their food items more presentable and more attractive which will give a
pleasure to customer while dinning.
 With the help of this method Zizzi will be able to serve more customer that will result in
quick service from the restaurant.
Disadvantages: This method may result in decrease in the level of service due to presence of unskilled
personnel which will have negative impact on the restaurant.
3

Buffet Service:It is the method customers are to be served with all kinds of food or some
categories of food.
Advantages:
 Dishes are arranged properly on the table
 Customers are arranged on the table before they open the buffet.
Disadvantages:
 There may be some delay in the service of a restaurant.
 Zizzi may lose control on food portions.
2.1 Stages of menu product development planning
Developing a menu is a crucial task for a restaurant a can take lot of time and errors. It
is important for Zizzi to understand the marketing needs or demand and develop a menu which
will prove an advantage for the restaurant. The stages involved in menu product development
planning are described below:
Idea generation: This is the first stage of menu product development process, Zizzi can take
ideas form anywhere from any person so, Zizzi can develop a large pool of ideas from various
sources such as:
Internal sources- Zizzi can take ideas from the employees of the restaurant by motivating them
by providing incentive or other rewards.
SWOT analysis- Zizzi should review its strengths, weaknesses, opportunities and threats of the
restaurants and come up with a feasible idea.
Market research- Zizzi should constantly review changing needs of the customers and develop
the menu according to these changing needs.
Customers- Reviewing the feedback of customer or even can take ideas from the customers
may be helpful in developing menu.
Idea screening- It is the second step which involves finding those feasible ideas which are
useful for the restaurant and it involves removal of non-feasible ideas.
Concept testing- In third step a concept is tested by launching a new menu within the
restaurant by selecting some customers in order to test the concept. The information gathered
will be helpful for the restaurant and this feedback from the customers will help to develop the
menu in the future.
Business analysis: The tested results will help the restaurant in developing a menu by coming
4

up with the final concept. After finalising the concept, Zizzi should analyse and decide the
branding, marketing and other strategies which will be used for the menu product development.
It involves the analysis of pricing strategies, competitive strategies, costs involved etc.
New product pricing: Zizzi can set the price of its food products at maximum profitable limit
for each food product sold. Zizzi can go various pricing strategies for setting a price of its
products such as price skimming, penetration pricing, economy pricing etc.
2.2 Influence of different factors on menu product development process
There are various factors which have an influence on the development process which
can be explained as below:
Economic factors: Zizzi should take in to account various economic factors in to account while
development process of menu which includes taxes, interest rates, management, government
policies, labour costs etc.
Social factors: Zizzi should take into account social factors which have an influence on the
behaviour of a customer it includes lifestyle, religion, family history etc.
Domestic factors: Domestic factors like education level, health etc have an impact on the
developing process.
Media plays an important role in developing process and in present world have a strong
influence on product development process. For example social media can help Zizzi in
advertising their products across the world, with the help of social media it can conduct social
media research which can help product development.
If the employees in the restaurant are skilled restaurant can run their activities smoothly
and will be able to deliver their services in effective way. It will also result in offering quality
food to customers and with the help of skilled staff Zizzi can gain competitive advantage and
more profits.
TASK B
3.1 Menu design
3.2 Food service environment to support menu, recipe and service style
4.1 Finding of the research
5

4.2 Justification of choice of new food concept
4.3 Recommendations
4.4 Reviewing the performance of development and implementation of new food concept
Covered in PPT.
CONCLUSION
It can be concluded from the report that planning of menu and developing a product are
the two independent and important tasks for a restaurant and thus requires effective planning and
strategies. Present report also concludes that success of a business can depend on menu planning
which can bring satisfaction and increase the efficiency of restaurant business. It can also be
concluded that it is important for a company develop a new product as per various internal and
external factors which have an impact on the decision makings. Present report also concludes
that a company have to maintain its quality and taste across its restaurant's chain in order to be
successful and high level of customer satisfaction. Also a restaurant should keep on developing
their products which is a continuous process in order to improve its performance in order to gain
a competitive advantage in the industry
6

REFERENCES
Books and Journals
Akroyd, C., Biswas, S. S. N. and Chuang, S., 2016. How management control practices enable
strategic alignment during the product development process. In Advances in
Management Accounting (pp. 99-138). Emerald Group Publishing Limited.
Bondzi-Simpson, A. and Ayeh, J. K., 2017. Serving indigenous dishes in hotels: An inquiry into
the conative response of menu decision makers. International Journal of Hospitality
Management. 67. pp.115-124.
Buisman, M. E and et.al., 2019. Donation management for menu planning at soup
kitchens. European Journal of Operational Research. 272(1). pp.324-338.
da Luz, L. M and et.al., 2018. Integrating life cycle assessment in the product development
process: A methodological approach. Journal of cleaner production. 193. pp.28-42.
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.
Dissanayake, G. and Sinha, P., 2015. An examination of the product development process for
fashion remanufacturing. Resources, Conservation and Recycling.104. pp.94-102.
Grudin, J., 2017. Obstacles to participatory design in large product development organizations.
In Participatory Design(pp. 99-119). CRC Press.
Guidi, J and et.al., 2017. The Role of Staging in Planning Psychotherapeutic Interventions in
Depression. The Journal of clinical psychiatry. 78(4). pp.456-463.
Hakansson, H., 2015. Industrial Technological Development (Routledge Revivals): A Network
Approach. Routledge.
Mann, L., Power, D. and MacLellan, V., 2016. Development of Menu Planning Resources for
Child Care Centres: A Collaborative Approach. Journal of Childhood Studies. 38(2).
pp.34-40.
Mifli, M., Hashim, R. and Zainal, A., 2017. Managing menu innovation in a saturated market:
An empirical evidence from the Chain restaurants in Malaysia. Tourism and Hospitality
Research. 17(4). pp.339-357.
Ozdemir, B. and Caliskan, O., 2015. Menu design: A review of literature. Journal of
Foodservice Business Research.18(3). pp.189-206.
Stark, J., 2015. Product lifecycle management. In Product lifecycle management (Volume 1).(pp.
1-29). Springer, Cham.
Wowak, K. D and et.al., 2016. Toward a “theoretical toolbox” for the supplier‐enabled fuzzy
front end of the new product development process. Journal of Supply Chain
Management. 52(1). pp.66-81.
Online
Pahwana, A., 2018. 8 Steps of New Product Development | Marketing Before Introduction
[Online]. Available Through: <https://www.feedough.com/new-product-development-
npd/>
Tourism and Hospitality. 2017. [Online]. Available Through:
<https://tourismandhospitality.wordpress.com/2017/08/26/principles-of-recipe-
development/>.
7