HND in Hospitality Menu Planning and Product Development Report 2019

This report, developed for an HND in Hospitality Management, focuses on menu planning and product development within the context of the Sicily Restaurant. It begins with an introduction outlining the key factors in menu design, including language, style, color, and imagery, emphasizing their impact on customer attraction. The report then delves into the development of the food service environment, examining ambiance, thematic relationships, and the importance of customer feedback. A significant portion of the report addresses customer requirements for new food concepts, highlighting the trend towards fusion products and the use of market research. The core of the report presents a new food concept, a pizza-burger fusion, detailing the chefs' approach to creating a healthy and delicious product. Recommendations are provided for the launch of the new product, including the importance of backup plans, performance monitoring, and continuous improvement. The report concludes with a review of the author's performance in developing the new food item, discussing the challenges faced and the strategies employed to meet customer needs and industry trends. References include studies on social media mining for product planning and product-portfolio management.

Menu Planning and
Product Development

Content Covered
• Introduction
• Menu Design
• Development of food service environment
• Customer requirement for new food concept
• Choice of new food concept

Introduction
In the following PPT, presentation will take place on factors that should be considered
while designing a menu, along with this a new product will get presented that help in
fulfilling the customer's needs. Along with this, recommendations will be given for
organisation and product, also the affect on chef of new product will get presented.

Menu design to reflect the menu compilation and
recipe development
• For a restaurant, it is very important to a menu which is attractive and for this, there are some factors
which restaurant have to consider a menu that can attract ample number of customers. These factors
are minor and major things, which can affect the looking and grace of that restaurant, such as
language, style, attractive images, font style and size, theme of restaurant, color and many other
• Language
• Terminology

Continue…
• Design Style
• Color
• Images

Development of the food service environment
• Ambiance : Ambiance is the atmosphere of the restaurant
• Theme relationship : As Sicily Restaurant use some special themes in their restaurant which depends on the
special events and days of week
• Meal experience : It is very important for Sicily Restaurant to get feedback from their customers about their
food items, so that they can get knowledge about the changes that they have to make in their products
.

Customer requirements for a new food concept
• Study of change in trend and analyzing the change in requirement is very essential for a restaurant, as
it help them in gaining knowledge about changes that they have to make in their products and
services. At the time when, Sicily Restaurant make survey of customer, they come to know that the
trend is all about new products. Customers generally like products which are made up of two
different things, or can be made up of new ingredients. Making a new food item by fusion of two or
more products is one of the oldest method of it, but it always results in best. Therefore, Sicily
Restaurant can also use this for making new product or food items, which can help them in satisfying
their customers.

Choice of new food concept
• When the requirements of customers get identified, then the chefs of Sicily Restaurant started
making a fusion of several product that can result them in making a new product which is healthy
and delicious also. For this, after making fusion of many items, chefs made a product which is made
up of two products, that is pizza and burger. In this, chef of Sicily Restaurant make combination of
pizza which is an Italian food and burger which is a very famous continental food. This will make a
new which have new taste along with new looking, also this food item is very healthy as it uses
natural ingredients for completing it.

Recommendations on the launch of new food concept
• Launching a new product without it's backup plan can affect an organization at huge amount,
therefore, it is very important for an organization to have a good and effective backup plan. That's
why, it is recommended for Sicily Restaurant to make some different plans, which can help them in
different situations of failures and problems. Along with this, they also can minimize their chance of
failure by making the taste of food item improved. Sicily Restaurant have to monitor the
performance of their employees, so that they can make required improvement in their services for
satisfying their customers.

Review own performance to implementing new food
concepts
• As concerned to my performance while developing and introducing a new and unique food item in
market, which is made up to two different food products. It was never easy for me to make a new
product, as I have to take care about the taste along with it's quality. According to study, the need of
customers is to have some thing new which is also good for health, therefore, it was required for me
to make a product which have all these quality. But for this, the allotted time was not enough for me,
that's why, I need to study several books and concepts that helped in achieving goal in less time.

Conclusion
There are various factors which is required to be
taken care by restaurant which include, terminology,
design, language, colour, theme etc. in addition to this
it is important for restaurant to analyse overall market
and consumer factor in order to make impressive
modifications in their menu. Lastly, effective promotion
is required to be done in order to increase
effectiveness and profitability of restaurant.

References
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.