Report: Menu Design and Recipe Development for Jamie's Italian

This report provides an in-depth analysis of menu planning and recipe development, using Jamie's Italian as a case study. It explores the principles and factors influencing recipe development, including reproducibility, sensory appeal, and cost-effectiveness. The report examines factors that influence menu planning decisions, such as restaurant location, customer demand, and cultural preferences, as well as factors affecting service methods, including restaurant type, menu style, and employee skills. It details the stages of menu product development, from understanding guest preferences to designing the final menu layout, and discusses the influences of various factors on the development process, such as ingredient costs, brand image, and customer needs. The report concludes that effective menu planning is crucial for customer satisfaction and restaurant profitability.

MMDP

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Explain the principles and factors of recipe development....................................................1
1.2 Explain factor which influences menu planning decision.....................................................1
1.3 Factors that influence service methods.................................................................................2
2.1 Explain the stages of menu product development.................................................................3
2.2 Explain influences of different factors on the development process....................................4
TASK B Covered in PPT.................................................................................................................4
CONCLUSIONS..............................................................................................................................4
REFERENCES................................................................................................................................5

INTRODUCTION
Menu planning is a one of the significant objectives of restaurant. Preparing of menu is a
art. Its include selection of delicacies and ingredients which help to develop taste and
attractiveness of foods. Menu planning is a lengthy process as well as imperative in nature. In
this assignment Jamie's Italian restaurant are select in order to develop new product. This report
covers menu design and influencing factor which affect new recipe development.
TASK A
1.1 Explain the principles and factors of recipe development
The development of recipe is an important part of each and every restaurant. Recipe can
be defined as standard process of food development in which various type of ingredients are used
in order to make new Italian food. There are different principles of recipe development. For
developing new product, project planning is required (Barnes, Andrews and Orr, 2017). Through
this planning action step is prepared which help to gain objectives in given time period. Some
main principles are detailed as below:
Reproducible: The recipe must be written, so that repetition of food is possible with
uniform result.
Pleasing to senses: Stimulating flavours and aroma with suitable texture as well as
mouth feel.
Interesting: Carries certain appeal which adds variety of ingredients into food.
Economical: New product is economical in nature which provides competitive advantage
at market place.
Concise: It is precise but adequate comprehensive thus provide required content.
Easily prepared: Organised minimum step which help to develop new product. All ingredients
are listed with accuracy (Bondzi-Simpson and Ayeh, 2017).
1.2 Explain factor which influences menu planning decision
In restaurant, various factors influence decision making process of chief executive. Menu
of restaurant is dependent on customer’s preferences and demand. So that, firstly management of
the eating house is conducting research in order to know clients choice and needs accordingly
develop new food which help to gain customer's satisfaction. Some factors thus influence menu
planning decision is detail as follows:
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Location of restaurant: Restaurant location is very important to attract large number of
buyers. It should be convenient for clients to reach that place. If restaurant operated in business
area then the menu are engineered in specific manner, so services delivery is very fast.
Customer's demand: Restaurant want to understand customer's needs and demand and
accordingly develop new food recipe which help to gain high customer's satisfaction as well as
market share (Cole, Vidgen and Cleland, 2017).
Culture: Before developing new product, chief executive want to know cultural
preferences of buyers like they want to consume vegetable food or non - vegetable food or many
more.
Capabilities of kitchen: If the menu is out of bound or need advance kitchen to prepare
food has create problem for cooks as well as product.
1.3 Factors that influence service methods
Service can be define as valuable action, effort and deed of performance in order to
satisfy customer's needs and demand. It is a delivery of product method. It can vary form
industry to industry. In restaurant, services are a food delivery process and physical evidence of
the place. Various factors that influenced service methods are detail below:
Type of restaurant: This is one of the important factor which affects delivery method of
services. Some types of restaurant are barbecue, cafe, coffee-house, buffet and smorgasbord or
many more. Thus, according to different restaurant employees deliver services to their clients. Advantage: Through this, Jamie's Italian knows their restaurant requirements and
accordingly serve their services to customers. Disadvantages: It cannot show how the buyer’s preferences can changes rapidly.
Menu style: Various type of menu style is available at market. According to restaurant
need and style chief executive select appropriate one. Delivery of services style can vary
according to these style of menu as well (Cullen and Dave, 2017). Advantages: Innovative menu style attracts large number of buyers. Disadvantages: It is very difficult to select appropriate menu style of particular
restaurant.
Employee’s skills: Chief executive wants to conduct training and development program
for their employees which help to enhance their cooking skills and productivity. Through this,
they are able to produce new food recipe for their buyers.
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 Advantages: Skilled employees provide better services to their clients.
 Disadvantages: Jamie's Italian faces many problem in implementation of training
program (Cullen, Thompson and Chen, 2017).
2.1 Explain the stages of menu product development
Chief execute planning menu product development thus involve various step, some are
explain below:
Knowing guest: this is a first step for successful menu planning. It has include sales
planning, buyer’s preferences, their age, education, how much money that clients spend and what
they order generally.
Diagnosis: Chief executive of Jamie's Italian analyse all menu items which are top
performer form long period of time. Also identify those which are not having good sales and
modify them.
Knowing own operation: Jamie's Italian want to know theme of restaurant in which it is
specialising and want to be specialized thus affect performance. They arrange sufficient
requirements in order to prepare intended food or dishes.
Content: Chief executive of Jamie's Italian prepare content for their menu which covers
categories, items, pricing structure and ingredients or many more. Innovative techniques,
compelling language and branding are used in menu contents (Din, Zahari and Shariff, 2017).
Design: The next step is finalise the menu layout in which all menu content is fitted
effectively. It should be attract and colour combination is layout is innovative and attractive.
Some factor those affect menu development are as follows:
 Sales mix: Various type of product sales can make overall sales revenue. So,
executive manages all foods sales with effective profitability of the restaurant.
 Competitor’s activities: Restaurant manager focuses on competitors promotional
activities which help develop menu according to compete them effectively.
 Feasibility studies: They use feasibility analysis approach in order to understand
their strength and weakness. Thus affect menu content.
2.2 Explain influences of different factors on the development process
Menu is a one of the important factor which helps to increase sales and profitability. The
content of the menu is depend on food preferences of buyers according chief executive of Jamie's
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Italian is prepare layouts. There are various factor which affect menu development process like
cost of ingredients, brand image, buyer’s needs, location, business area, focus customers,
segmentation, targeting, positioning and many more. It is essential that new menu is covers
demand and preferences of clients. Jamie's Italian kitchen is needed prior to finalizing menu in
order to gain high market share and buyers satisfaction (Gurinović and et. al., 2017). Skilled
employees are a one of the crucial factor that influenced both Jamie's Italian kitchen as well as
service department. Some different factors that affect development process are as follows:
Social: Social environment can affect restaurant services. Some of the social factor which
consider by chief executive of Jamie’s Italian are lifestyle, attitude and beliefs, ethics, religion
and social mobility etc. in order to develop menu.
Economic: Economic growth of the country can create impact on restaurant performance.
Some economical factors are finance, taxes, working practices, cost of living etc. These all can
be consider by executive for development of menu.
Domestic: Localisation of product and services is important to attract large number of
buyers.
TASK B Covered in PPT
CONCLUSIONS
From the report, it is concluded that menu planning and development is a complicated
process which involves great deal of thought. Through this, restaurant are able to provide high
customer's satisfaction in order to gain higher profits. Menu reflect the restaurant capabilities and
capacities to offer various services that build strong positive brand image in clients mind. Chief
executive want to update menu time to time to change preference and taste of clients.
REFERENCES
Books and journals
Barnes, R. T., Andrews, J. and Orr, C. C., 2017. Leveraging the nitrogen footprint to increase
campus sustainability. Sustainability: The Journal of Record. 10(2). pp.131-139.
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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.
Cole, A., Vidgen, H. and Cleland, P., 2017. Food provision in early childhood education and care
services: Exploring how staff determine nutritional adequacy. Nutrition &
Dietetics. 74(1). pp.105-110.
Cullen, K. W. and Dave, J. M., 2017. The New Federal School Nutrition Standards and Meal
Patterns: Early Evidence Examining the Influence on Student Dietary Behavior and the
School Food Environment. Journal of the Academy of Nutrition and Dietetics. 117(2).
pp.185-191.
Cullen, K. W., Thompson, D. and Chen, T. A., 2017. Outcome Evaluation of Family Eats: An
Eight-Session Web-Based Program Promoting Healthy Home Food Environments and
Dietary Behaviors for African American Families. Health Education & Behavior. 44(1).
pp.32-40.
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.
Gurinović, M. and et. al., 2017. Development, features and application of DIET ASSESS &
PLAN (DAP) software in supporting public health nutrition research in Central Eastern
European Countries (CEEC). Food Chemistry. 238. pp.186-194.
Hannan-Jones, M. and Capra, S., 2017. Developing a valid meal assessment tool for hospital
patients. Appetite. 108. pp.68-73.
Leib, T. and et. al., 2017. Web-Based Menu Design: A Conjoint Value Analysis. International
Journal of Hospitality & Tourism Administration. pp.1-13.
Pop, C. B. and et. al., 2017. Hybridization of the Flower Pollination Algorithm—A Case Study
in the Problem of Generating Healthy Nutritional Meals for Older Adults. In Nature-
Inspired Computing and Optimization. pp. 151-183. Springer International Publishing.
Rivière, C. and et. al., 2017. MODERN PLANNING OF A THR: TAKING INTO ACCOUNT
THE SPINE-HIP RELATIONS. Bone Joint J, 99(SUPP 2). pp.22-22.
Online
Eight Simple Steps For New Product Development. 2013. [Online]. Available through
:<https://www.business2community.com/product-management/eight-simple-steps-for-
new-product-development-0560298#vWSszJglhF0jDflp.97>.
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