Bella Italia: Menu Planning and Product Development Report - HND

This report provides a detailed analysis of menu planning and product development, focusing on the UK-based restaurant chain Bella Italia. The report explores various aspects of menu design, including terminology, pictures, language, color, and design styles. It delves into the development of the food service environment, including ambience, theme relationships, and customer experience. The report also examines customer requirements for a new food concept, highlighting the importance of market research and identifying a fusion dish, Baked Tortillas with Spaghetti, as a potential new offering. Recommendations for launching the new food concept are provided, emphasizing the need for backup plans and maintaining authenticity. The report concludes with an evaluation of the author's performance in developing new food concepts, emphasizing a positive and optimistic approach to change and customer orientation.

Menu Planning and Product Development

Table of content
• Introduction
• Menu Design
• Development of food service environment
• Customer requirement for new food concept
• Choice of new food concept
• Recommendation for new for product

Introduction
Menu planning refers to a process where staff or chef of a restaurant decide and choose about what
has to kept for each meal. It can include a variety of dishes namely main course, side dishes and
desserts as well. Regularly changing the menu or scheduling any sort of variations can be a lot
complicated and also affect menu planning. This report has been based on a UK based restaurant
chain named Bella Italia. This restaurant was initially known as Bella pasta and is known for its
authentic taste in Italian dishes. It happens to be part of casual dining groups

Menu design to reflect the menu compilation and
recipe development
Menu design is a quite complex and lengthy process which further infuses a number of steps.
For designing a specialized and authentic menu various factors are needed to kept in mind such
as lingual basis ( everything should be mentioned related to Italian dishes), attractive food
pictures which have been originally clicked by chefs before presenting them, theme and
ambience of the restaurant. In context of Bella Italia chefs will need to modify their
menu and recipe development. Various such factors have been stated as under:
• Terminology
• Pictures

Continue….
• Language:
• Color
• Design styles

development of the food service environment
• Ambience: Ambience is a broad key term which defines overall atmosphere of a place at any
given point of time
• Theme relationships: Theme relationship generally refers to a concept that brings two or more
cuisines or themes together and combines it into one

Continue….
• Meal experience: For examining customer's satisfaction and meal experience visitors are made to
fill in their experience in guest memories board at Bella Italia
• Staff uniform: Bella Italia has been rewarded as best restaurant chain for its its ambience and
cleanliness.

Customer requirements for a new food concept
• Chefs at Bella Italia wish to launch a new variation or concept in food. For this they will first have
to do a market research so as to analyze demands of customers and well as market trends. This will
further help them in understanding what all concepts or food choices will be preferred by
customers. Customers or people of UK are quite lively and love to enjoy their lives to the fullest.
People nowadays generally prefer authentic taste along with fusion among two or more cuisines
whereas some people may like health oriented food such as salads, sprouts, fruits etc.

Choice of new food concept
After examining needs of customers in UK, managers of Bella Italika have chosen a fusion dish
named as Baked Tortillas with Spaghetti cooked in mushroom and garlic sauce. It is a fusion dish as
Spaghetti is a Thai cuisine dish and Tortillas are a part of Mexican cuisine. Mangers at this restaurant
expect this dish to be highly liked by people of UK as they are always open to any new innovations.
This will further be helpful in raising customer base as well as profitability of the restaurant. This
new dish is advertised to target customers in order to attract more number of customers.
.

recommendations on the launch
of new food concept
• In present context while Bella Italia is adopting a new concept of food it has been recommended
that restaurant should further focus on their backup plans so that if this dish does not work it does
not have a major effect on market image of the restaurant. Also they can further minimize their risk
factor by maintaining authenticity of taste and flavors. This will further help in strengthening
market position of the restaurant. This will further help in taking advantage from market
opportunities and further help in future development and growth as well.

Review own performance to
implementing new food concepts
• If my performance level has to be evaluated while developing or implementing
fusion concept. I found that Thai style Spaghetti and Mexican Tacos has gained quite
a lot of appraisal from customers. In context of own performance while developing
new concepts and flavors I found out that I was quite positive an d optimistic in my
approach while adopting new changes. Also I was ready to face any sort of risks or
uncertainties that may come in my way. In context of Bella Italia it has been found
out that restaurant is quite customer oriented and always focuses on needs of
customers.

Conclusion
From the above mentioned report it has been concluded that
menu planing is an important process which offers a variety of
food items to its customers. An effective or good menu planing
helps restaurants in enhancing their overall sales and profit.
Menu planning further includes a number of factors such as
recipe development, implementing new food items, developing
food items etc.

References
Bégin, A. and et. al., 2014. Accuracy of preoperative automatic measurement of the liver
volume by CT-scan combined to a 3D virtual surgical planning software (3DVSP).
Surgical endoscopy. 28(12). pp.3408-3412.
Daoust, D., 2017. Language planning and language reform. The handbook of
sociolinguistics, pp.436-452.
Davison, K. K., Lawson, H. A. and Coatsworth, J. D., 2012. The family-centered action
model of intervention layout and implementation (FAMILI) the example of childhood
obesity. Health promotion practice. 13(4). pp.454-461.
Din, N., Zahari, M. S. M. and Shariff, S. M., 2017. Nutritional labelling in Malaysian full
service restaurant menu. Journal of ASIAN Behavioural Studies. 2(2). pp.47-55.
Eldredge, L. K. B. And et.al,. 2016. Planning health promotion programs: an intervention
mapping approach. John Wiley & Sons.

Thank you