Menu Planning and Product Development for Jamie's Italian

This report examines menu planning and product development within the context of the hospitality industry, specifically focusing on Jamie's Italian Restaurant. It explores the principles of recipe development, considering factors such as creativity, consumer expectations, and cultural influences. The report analyzes factors influencing menu planning decisions, including taste, color, portion size, and seasonal considerations. It also delves into various service methods, evaluating their advantages and disadvantages. Furthermore, the report outlines the stages of menu product development planning, including understanding the occasion, planning recipes, and conducting trials. It also addresses the influences on the development process, such as consumer preferences, SWOT analysis, and marketing strategies. The report also covers menu design, food service environments, consumer requirements, and the justification of new food concepts, offering actionable recommendations for implementation. The report concludes that menu planning is a critical tool contributing to business success, emphasizing the importance of a well-designed menu and a proper development process to attract a large consumer base.

Menu Planning and
Product Development

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Principles of recipe development...........................................................................................1
1.2 Factors that influence menu planning decision......................................................................2
1.3 Factors influencing service methods......................................................................................2
TASK 2............................................................................................................................................3
2.1 Stages of menu product development planning.....................................................................3
2.2 Influence on development process.........................................................................................4
TASK 3............................................................................................................................................5
3.1 Menu design to reflect the menu compilation and recipe development................................5
3.2 Development of food service environment to support the menu, recipe and service style. . .5
TASK 4............................................................................................................................................5
4.1 Consumers requirements for a new food concept..................................................................5
4.2 Justification for choice of new food concept.........................................................................5
4.3 Justification of re Jamie's Italian Restaurant commendations on the implementation of new
food concepts...............................................................................................................................5
4.4 Review of performance in relation to developing and implementing new food concepts.....5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu-planning refers to the practice of planning regarding dishes that will be served in a
meal. This is one of the core activity in relation to an organisation that deals in food business.
Serving with a great menu that helps in attracting large consumer group will be one of the
marketing technique for restaurants involved in food business. Planning for menu that will be
offered to consumers gives basis for product development. This development process for
products gives new and different products or modification of various products. Process of
product development changes presentation of a existing product and offer a entirely different
product that satisfies a range of consumers (Ahn, Lee and Lee, 2016).
Jamie's Italian Restaurant is one of the largest chain of restaurant in UK. This was
founded by Jamie Oliver and his Italian mentor, chef Gennaro Contaldo, in Oxford, 2008. To
understand menu planning factors that influence it and product development planning process is
discussed. Various principles with food service environment and actionable recommendations
for food service concept will be discussed.
TASK 1
1.1 Principles of recipe development
Food industry is one of the fast changing area in relational to consumers preference and
taste. Development of recipe is based on the consumers current requirement. A chef in the
organisation helps in introduction of new products that is demanded by consumers. In Jamie's
Italian Restaurant menu development is based on various principles that are as follows-
Creativity: It is one of the major factor which becomes basis for development of a
recipe. As different consumers demands taste which is unique from the others and to provide
them with the required taste creativity needs to be used. Jamie's Italian Restaurant chef was
agreed to this and appreciated the idea in which food is going to be introduced.
Consumers Expectations: A product is developed and designed as per consumers
expectations and requirements. Recipe that matches with preference of consumers and make
them feel satisfied and worth to have needs to be introduced to the consumers.
Culture and religion: Variety in food is largely affected by religion and culture in which
consumers live. A dish which belongs to particular culture is introduced to consumers as level of
satisfaction will be high by consuming this new recipe (Bhaskaran and Krishnan, 2019).
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In the process of recipe development nutritional composition, consistency of products and
usage of products in its preparation also plays important role.
1.2 Factors that influence menu planning decision
Planning a menu that is complementary to various factors and gives positive results is
highly appreciated by Jamie's Italian Restaurant and its consumers. While planning a menu for
any restaurant there are various factors that needs to be considered these are taste, colour,
texture, portion size, temperature, appearance, commodity planning and seasonal factors.
Menu of Jamie's Italian Restaurant will be highly affected by taste of the consumers in
the locality in which it is going to operate (Bilgram, Brem and Voigt, 2018). As most of the time
consumers are from near by place and their taste needs to be concern before planning for menu.
Portion of food that is consumed by a single person in normal manner is kept in mind as quantity
of food is one of the prior concern of the consumer. When food is added to the menu it must be
noted whether it is for a particular season or for all time. As food which can be consumed in a
particular temperature which is normal to a place then it is avoided to add this into menu. Food
which appears testy attracts large consumers and dish that appears different is avoided from the
menu of restaurant.
1.3 Factors influencing service methods
Restaurant that serves tasty food can not attract large number of consumers if service to
serve food is not good enough. There is no set standard for serving food in a prescribed manner
and that gives an opportunity to Jamie's Italian Restaurant to choose a manner which is most
comfortable for consumers. There are multiple ways in which food is offered to the consumers.
Serving at the table, buffet system, food counter, tray and silver. Most appropriate method will
be selected that is highly recommended by the targeted consumers (Gokpinar, Hopp and Iravani,
2010).
Buffet or self service: When food is placed at one place in a particular area and can be
accessed by various consumers at single time is termed as self service. Jamie's Italian Restaurant
is quite considering to follow this system of food service in future.
Advantages Disadvantages
 Minimum requirement of workforce to  Wastage of food is at high level.
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serve food.
 Profitability by reduction in cost to the
organisation.
 Crowd made it difficult to maintain a
poised and attractive atmosphere.
Counter service: Consumers made their order on the counter and pic their food when
name is called up. This system is of serving food is not considered by Jamie's Italian Restaurant.
Advantages Disadvantages
 Choice of food selection lies with the
consumers (Rodriguez and Al-Ashaab,
2015).
 Addition to the ordered food can be
made.
 Annoying waiting time.
 Incorrect delivery of food.
Table service: In this type of food service system order is taken directly from the table of
consumer and served their only. Staff of the restaurant is always their to entertain various
services (Gong and Zhou, 2013).
Advantages Disadvantages
 Comfortable as all the services
provided on the table only.
 By selecting food from menu it is
served at the table and time with family
and friends can be enjoyed.
 Long time to serve food.
 More cost of employing serving staff in
restaurant.
TASK 2
2.1 Stages of menu product development planning
In order to make effective planning to attain the proper menu development, it is very
significant to consider specific stages of development. Menu are the list of item, that are actually
offered by Hotels or restaurant in a particular time frame. Jamie's Italian restaurant must have an
attractive menu that displays number of food items and dishes offered to customer. In case if
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menu of respective restaurant are not appropriate that it can be developed by considering
different stages of menu development. Some of these stages are described below:
Know the occasion: In order to develop an effective menu it is the responsibility of
management of Jamie's that they are familiar with the ongoing or upcoming occasion. This help
to attract the large number of food lover that are willing to eat delicious food as per the
requirement. Respective chef of restaurant are guide to make a food dish according to a specific
occasion to increase sales (Gregoire and Spears, 2010).
Plain the Recipe: In this stage the main role of management of Jamie's restaurant to plan
the recipe on the basis of occasion. They make their team understand that demand of customer is
the first priority and company should provide food accordingly.
Trail: In this stage restaurant tries to fit the menu by providing it to customer for trail.
The use to deliver the food product as an additional item to willing customer.
Final Menu: It is the last stage in which final menu can be finalized by executive chef of
Jaime's Italian restaurant.
2.2 Influence on development process
There are various things which can influence the development process and it is required
to be identified (Steiner, 2016). It includes cost, taste, preference and likes of consumers. The
product development can be influence if these things are not analysed properly. SWOT analysis
can be helpful to know the influences on development process. It is describe below :
Strength :
 Now a days consumer prefer new food development concept so that they can get tasty
and delicious food. If Jamie's restaurant will not consider this thing than development
process can be influence.
Weakness :
 For the new product development, it is essential for Jamie's restaurant to do effective
marketing so that maximum number of consumers can aware about the product. If
restaurant does not have appropriate marketing strategy than development process can be
influence (Liker and Morgan, 2016).
Opportunities :
 With the help of new product development process Jamie's restaurant has opportunity to
capture high market share.
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Threat :
 High competition in market can influence the product development process of Jamie's
restaurant.
TASK 3
3.1 Menu design to reflect the menu compilation and recipe development
Covered in PPT
3.2 Development of food service environment to support the menu, recipe and service style
Covered in PPT
TASK 4
4.1 Consumers requirements for a new food concept
Covered in PPT
4.2 Justification for choice of new food concept
Covered in PPT
4.3 Justification of re Jamie's Italian Restaurant commendations on the implementation of new
food concepts
Covered in PPT
4.4 Review of performance in relation to developing and implementing new food concepts
Covered in PPT
CONCLUSION
From the above report it has been concluded that menu planning is one of the important
tool that contributes towards success of the business. A good menu in restaurant helps in
attracting large consumer group. A proper development process is followed to design a menu
with some speciality. This menu planning involves recipe development, implementation of new
dishes to targeted consumers. There are several factors that needs to be considered while
designing a menu such as language, culture, terminology, theme. A new concept needs a proper
evaluation before its implementation in the real world. This will make product more viable to
survive.
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REFERENCES
Books and Journals
Ahn, J. H., Lee, D. J. and Lee, S. Y., 2016. Balancing business performance and knowledge
performance of new product development: Lessons from ITS industry. Long range
planning. 39(5). pp. 525-542.
Bhaskaran, S. R. and Krishnan, V., 2019. Effort, revenue, and cost sharing mechanisms for
collaborative new product development. Management Science. 55(7). pp. 1152-1169.
Bilgram, V., Brem, A. and Voigt, K. I., 2018. User-centric innovations in new product
development—Systematic identification of lead users harnessing interactive and
collaborative online-tools. International journal of innovation management.12(03). pp.
419-458.
Gokpinar, B., Hopp, W. J. and Iravani, S. M., 2010. The impact of misalignment of
organizational structure and product architecture on quality in complex product
development. Management science. 56(3). pp. 468-484.
Gong, X. and Zhou, S. X., 2013. Optimal production planning with emissions
trading. Operations Research. 61(4). pp. 908-924.
Gregoire, M. B. and Spears, M. C., 2010. Foodservice organizations: A managerial and systems
approach.
Liker, J. K. and Morgan, J. M., 2016. The Toyota way in services: the case of lean product
development. Academy of management perspectives. 20(2). pp. 5-20.
Rodriguez, K. and Al-Ashaab, A., 2015. Knowledge web-based system architecture for
collaborative product development. Computers in Industry. 56(1). pp. 125-140.
Steiner, J., 2016. The art of space management: Planning flexible workspaces for
people. Journal of facilities management. 4(1). pp.6-22.
Online
Menu Planning. 2019. [Online]. Available through: <https://www.mayoclinic.org/healthy-
lifestyle/nutrition-and-healthy-eating/in-depth/menu-planning/art-20048199>
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