Y/601/1762: Menu Planning and Product Development Report Analysis

This report, prepared for Tomo Pizzeria, an Italian restaurant, delves into menu planning and product development. It begins by defining menu planning and explores the principles and factors of recipe development, emphasizing creativity, nutritional composition, and consistency. The report analyzes factors influencing menu planning decisions, such as nutritional value, decoration, budget, and seasonality, along with an examination of service methods like buffet, table service, and counter service. It then defines the stages of menu product development planning, including idea generation, screening, concept testing, and business analysis. Furthermore, the report evaluates the influence of social and economic factors, and the impact of staff on menu success. A sample menu and recipe are also included. The report provides a comprehensive analysis of the elements essential for effective menu planning and product development within the context of a restaurant.

MENU PLANNING
AND PRODUCT
DEVELOPMENT

Table of Contents
INTRODUCTION ..........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development...................................................................1
1.2 Factors that influences menu planning decisions.............................................................2
1.3 Analyse factors which influences service method............................................................3
2.1 Define the stages of menu product development planning..............................................4
2.2 Evaluate influence of various factors on development process........................................6
TASK B.........................................................................................................................................11
(Covered in PPT ).................................................................................................................11
CONCLUSION..............................................................................................................................11
REFERENCES..............................................................................................................................13

INTRODUCTION
Menu planning is defined as a process to decide what an individual wishes to eat for each
meal, involving side dish, desserts and main dish. It is a great procedure to ensure that an
individual is having a balanced diet by meeting the nutritional requirements in a desired manner.
To achieve business success, it is essential for business owners of restaurant to have appropriate
planning related with menu's. Menu planning will allow a restaurant chain to prepare a list of
food which they are going to serve their customers (Fuller, 2016). This assignment is written in
context with Tomo Pizeria which is UK based convivial restaurant serving Italian dishes to its
customers. Restaurant is headquartered in London, UK. It is a family restaurant which offers
Italian meals within the region. This report covers the principle and factors of recipe
development along with factors which influences menu planning decisions and service methods.
Beside this, stages of menu product development planning is carried out with influence of
different factors on developmental process. Also, menu design is justified to reflect menu
compilation and recipe development. At last, new food concept and its justifications is
mentioned.
TASK A
To
Board of director
Tomo Pizeria
Subject- Menu planning and product development
Considering myself as the head chef of Tomo Pizeria which is an Italian restaurant. I have
considered and discussed following.
1.1 Principles and factors of recipe development
A recipe is defined as a set of instructions which specifies the manner to prepare
something such as a culinary dish. Recipe development is specified as the experiment with
different kind of food such as sauces, herbs etc. This experiment helps in preparation of new
dishes and recipes. In context of Tomo Pizeria, principles and factors of recipe development are
mentioned below:
Creativity:
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Creativity is defined as the manner in which an existing dish is transformed into a new
concept or dish. It is a vital principle that is required to be considered by chef in Tomo Pizeria.
Perception and preference of consumers varies continuously in accordance with food trends due
to which is is very essential for chef in restaurant to incorporate creativity in dishes. This will
allow restaurant to sustain a robust customer base (Kahn, 2012).
Nutritional composition:
This is also an essential principle associated with recipe development that must be given
consideration by Chef in Tomo Pizeria. If the food will be prepared while emphasizing on
nutritional content, people from all age group will prefer to have it. This will assists the company
in earning high revenue and profit.
Consistency of product/ dishes:
While offering menus and dishes, chef in a restaurant needs to maintain consistency
which means providing healthy and nutritious food without compromising with taste.
Consistency and quality in dishes will attract customers towards the Italian dishes offered by
Tomo Pizeria due to their nutritious and health benefits.
Advantages and disadvantages of change:
Change in dishes and menu of Tomo Pizeria will benefit the restaurant in enhancing their
customer base desirably. Changes can be related with adding new ingredients and substitutes in
dishes or incorporating healthy nutritious substituents so that more number o_D1_1550922120f
people will prefer them. This will benefits the restaurant in sustaining a positive brand image
within restaurant. But these changes can be disadvantageous also. If chef of Tomo Pizeria
changes the ingredients and flavours of dishes it might be possible that existing customers of
restaurant will stop buying dishes their. Hence, chef in Tomo Pizeria needs to carefully examine
all aspects while incorporating changes.
1.2 Factors that influences menu planning decisions
Menu planning is specified as one of the essential task for each hotel and restaurant.
There are different factors which posses a considerable impact on menu planning decisions. An
effective menu needs to incorporate all those dishes and food which are preferably ordered by
customers (Brem and Wolfram, 2014). By this, loyalty of customers regarding restaurant will
enhance. In respect with, Tomo Pizeria these factors are mentioned below:
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 Menu needs to incorporate nutritious and healthy dishes while considering different age
groups. For example, teenager and young people prefer to eat fast food whereas people
from age group 35 to above prefer to eat simple dishes which are good in taste and
nutritious. Dishes will high quality will gain wide popularity.
 Decoration of dishes is another important aspect while menu planning. Proper decoration
makes the food and dishes more attractive due to which customers prefer to order them
more. To make food attractive, chef in Tomo Pizeria can use different flavours, colours,
textures and shapes.
 Another important aspect is budget. Chef in Tomo Pizeria needs to consider daily budget
before planning menu. This will help the restaurant in managing their finances in a
desired manner. Reasonable priced dishes will gain wide popularity rather than expensive
ones.
 Cooking staff of restaurant needs to prepare dishes according to the season. Due to this,
people will prefer to eat their dishes and sales of restaurant will enhance.
1.3 Analyse factors which influences service method
To maintain a strong presence within food sector, it is very essential for chef in Tomo
Pizeria to prepare an appropriate menu. But there are some other factors that the manager of
restaurant needs to consider. One of them is appropriate service methods (Harrington and
Ottenbacher, 2013). There are different services which are offered by Tomo Pizeria. Some of
them are mentioned beneath:
 Buffet or self service: In this kind of service, different kind of food and dishes are placed
on the table, guests and customers use to move along buffet line to select what they
wishes to eat. Tomo Pizeria also offers self service in which customers are allowed to eat
any dish for the buffet line.
Advantage: This kind of service requires less space, labour and tables. Consumes less
time in serving customers as food is already present in wide quantity.
Disadvantage: Chaffing dishes, plates and wastage and excess amount of unused food
enhances the expanses of food. As food is presented in buffet line, maintaining appearance is a
difficult task.
 Table service: In this kind of service, the customers can order their food while sitting on
a table and the waiter will serve them dishes and food accordingly.
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Advantage: Individuals can sit freely and spend quality time with family while food will be
served by waiter.
Disadvantage: If not served on time, food will become cold due to which satisfaction level of a
person will decrease.
 Counter service: This kind of service is also called as self service in which a person can
order food on counter and receive it when their name will be called or token number will
be displayed.
Advantage: There are chances to change order before it is served. Customer will receive hot and
well appearing food.
Disadvantage: It can be a time consuming process as waiting for order can take a long duration
in some cases.
Food presentation: It is a vital aspect which must be considered by chef in Tomo Pizeria
when food is offered to the customers. Appearance and appropriate presentation of food will
benefits the restaurant in attracting more customers towards their services. If presentation of food
will not be good, in that case it will be difficult for restaurant to maintain its popularity.
Timing: This is another important aspect which must be considered by chef and waiters
in Tomo Pizeria. If customers will not be offered food in a timely manner, it is possible that taste
and nutritional content of food will get compromised and people will shift their prefernce
towards other Italian restaurants.
2.1 Define the stages of menu product development planning
Idea generation: This is the first stage in menu product development planning in which
SWOT analysis will be carried out that will help the manager of restaurant to understand what
aspects are in their favour or disfavour. Also, opportunities and threats are acknowledged that
will help the firm to gain wide popularity. Along with this, new ideas and concepts will be
generated according to consumer and market trends. Brainstorming is also a good way by which
staff of Tomo Pizeria can prepare new dishes.
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Strengths Weaknesses
 Prime location
 Fresh items and dishes
 Fast service
 High operating cost
 Limiting space
Opportunities Threats
 Addition of new dishes
 New branches at different location
 Less priced alternatives
 Similar restaurants are giving tough
competition.
This analysis will guide the manager in Tomo Pizeria to implement new ideas and
concepts that will enhance the interest of customers in dishes which are offered by the restaurant.
New ideas can be generated in accordance with needs of customers, competitors strategy and
management of restaurant (Bianchi and et. al., 2014).
Idea screening and concept testing: When all the viable ideas are managed and
gathered, they are required to be examined, developed and evaluated so that a desired products
for menu can be selected. This procedure is known as screening. Before selecting a dish for
menu, chef in Tomo Pizeria needs to consider that dropping ideas early can leads to dish failure
and wastage of resources. Concept testing will benefit the restaurant in knowing whether their
new concept will be liked by customers or not.
Business analysis: This stage of menu product development will help the manager in
Tomo Pizeria to estimate selling price and sales for their menu dishes. Business analysis will
assists the manager to adopt appropriate promotional and advertising tactics so that Tomo Pizeria
can earn high profitability.
Net product pricing: This stage will helps in acknowledging the impact of new menu
and dishes on the mind of customers. Value analysis will specify the value of restaurant within
marketplace after market testing.
2.2 Evaluate influence of various factors on development process
Menu development process plays a vital role increasing the sales and revenues of a
restaurant. There are different factors which must be considered by businesses dealing in food
and beverage sector. In respect with Tomo Pizeria, these factors are specified below:
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 Social factor:- It includes the group of individuals to whom the restaurant is going to
offer its product. It involves culture, preference, demand and taste of customer which
further impacts overall sale.
 Economic factor:- It denotes financial stability of restaurant to spend on their dishes and
menu so that more and more people will prefer their dishes.
 Staff members: Working staff of a restaurant also posses a considerable impact on the
popularity of a dish. Skilled and capable staff will enhance the value of dish (Agnew,
2013).
Italian pasta with Spanish taste
Ingredients:
 16 large shrimp ( peeled and deveined)
 1 big garlic clove
 2 tablespoon of olive oil
 1 tablespoon of salt
 ½ pound of rigatoni pasta
 1 cup dried chorizo
 1 cup sliced red pepper
 1/3 cup castelvetrano
 ½ spoon black pepper
 Parsley for garnishing
Procedure to make pasta: Preheat oven to 375 degree F. Toss shrimp with olive oil and
garlic and let I bake for 13-15 minutes. While shrimp is cooking, take a big pot of water to boil.
Add salt and pasta respectively. Drain pasta and toss it with shrimp, olive oil and garlic in a big
bowl and scrap it thoroughly. Add some water in sauce and stir red and black pepper, chorizo,
olive in it. Serve warm to the customers or refrigerate it to serve as cold pasta salad (Bhagwati
and Eckhaus, 2012).
Menu for Italian restaurant
STARTERS
 PANE della CASA 2.70
 OLIVES 3.00
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 ANTIPASTO TOMO 6.60
 GAMBERONI DIAVOLA 7.30
 CALAMARI FRITTI con ZUCCHINI 7.30
INSALTATE SALADS
 RUCOLAeCARCIOFI 8.70
 TRICOLORE 11.90
 INSALATA MISTA mixed salad 6.90
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PRIMI PIATTI- Pasta
 SPAGHETTI alla CARBONARA 8.90
 SPAGHETTI con GAMBERONI 10.70
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 TAGLIATELLE POLLO e FUNGHI 10.60
 RISOTTO di MARE 12.40
 LASANGA della CASA 9.70
PIZZA
 MARINARA 5.20
 MARGHERITA V 7.10
 FUNGHI V 8.40
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 BACON & MUSHROOM 9.10
SECONDI PIATTI MAIN COURSE
 BISTECCA alla GRGLIA 15.50
 BISTECCA DIANA 16.50
 POLLO MILANESE 13.10
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LIGHT MAINS
 ZUPPA di PESCE 13.40
 INSALATA TRICOLORE 11.90
 TAGLIATA di MANZO 14.70
 FILETTI di TRIGLIA 11.70
TASK B
(Covered in PPT )
CONCLUSION
From above mentioned report, it can be concluded that to sustain a firm position within
market, each and every restaurant needs to plan their menu in a desired manner. There are
different stages and processes during menu development such as idea generation, screening etc.
which helps in preparing a desired menu. Menu design enhances the appearance of food and
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dishes offered by a restaurant. Different customers have different requirements when it comes to
food. It is important for every food and beverage business to cater the perception of customers in
order to achieve high growth and revenues.
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REFERENCES
Books and Journals
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Beritelli, P., Bieger, T. and Laesser, C., 2014. The new frontiers of destination management:
Applying variable geometry as a function-based approach. Journal of Travel Research.
53(4). pp.403-417.
Bhagwati, J. and Eckhaus, R., 2012. Development and Planning: Essays in Honour of Paul
Rosenstein-Rodan. Routledge.
Bianchi, M. and et. al., 2014. Technology exploitation paths: Combining technological and
complementary resources in new product development and licensing. Journal of
product innovation management. 31. pp.146-169.
Brem, A. and Wolfram, P., 2014. Research and development from the bottom up-introduction of
terminologies for new product development in emerging markets. Journal of Innovation
and Entrepreneurship. 3(1). p.9.
Chaffey, D. and Smith, P. R., 2013. eMarketing eXcellence: Planning and optimizing your
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Fogliatto, F. S., Da Silveira, G. J. and Borenstein, D., 2012. The mass customization decade: An
updated review of the literature. International Journal of production economics.138(1).
pp.14-25.
Fuller, G. W., 2016. New food product development: from concept to marketplace. CRC Press.
Harrington, R. J. and Ottenbacher, M. C., 2013. Managing the culinary innovation process: The
case of new product development. Journal of Culinary Science & Technology. 11(1).
pp.4-18.
Jiang, H. and et. al., 2015. A methodology of integrating affective design with defining
engineering specifications for product design. International Journal of Production
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Jin, J. and et. al., 2016. Understanding big consumer opinion data for market-driven product
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Kahn, K. B., 2012. The PDMA handbook of new product development. John Wiley & Sons.
MacLeod, G., 2013. New urbanism/smart growth in the Scottish Highlands: Mobile policies and
post-politics in local development planning. Urban Studies.50(11). pp.2196-2221.
Melton, H. L. and Hartline, M. D., 2013. Employee collaboration, learning orientation, and new
service development performance. Journal of Service Research.16(1). pp.67-81.
Ozdemir, B. and Caliskan, O., 2014. A review of literature on restaurant menus: Specifying the
managerial issues. International Journal of gastronomy and food science.2(1). pp.3-13.
Tukker, A., 2015. Product services for a resource-efficient and circular economy–a review.
Journal of cleaner production. 97. pp.76-91.
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