Menu Planning & Product Development: Prezzo Restaurant - HND Project

This report delves into the critical aspects of menu planning and product development within the food and beverage industry, focusing on Prezzo, an Italian-themed restaurant in London. The report highlights the importance of attractive menus in drawing customers and emphasizes menu planning as a crucial element in saving time and promoting healthier choices. It explores Prezzo's initiative to develop a new food concept combining Mexican and Italian cuisines. The research incorporates customer requirements and preferences, recommending strategies for launching and implementing the new food concept, including utilizing social media and offering special discounts. Finally, the report underscores the importance of performance reviews to assess the success of new product development and maintain a positive brand image.

Menu Planning
&
Product Development

Table of content
 Introduction
 Main Body
 Conclusion
 References

INTRODUCTION
 The menu planning and product development is one of crucial aspect of food
and beverage industry (Chen, Peng and Hung, 2015.). Moreover, attractive
menus attract large pool of customers.
 Menu planning is one of crucial task as it aids to save time, money, improve
shopping grocery skills and promotes healthier choices. In addition to this,
menu planning is the first control point in the food service system.
 The menu concept is the overall idea and theme that defines the restaurant and
attract customers.
 The present report is based on the business activities of Prezzo, London which
comes under the category of Italian themed restaurant. Now, such restaurant is
focusing on product development with the concept of Mexican-Italian recipes.
The combination of two different themes will give fruitful experience to
customers.

TASK 2

3.1 Justification of menu design to reflect menu compilation and
recipe development.
 he continuous improvement are needed to be taken in order to develop the brand
image of enterprise. Being the executive chief of the Prezzo restaurant, the menu
design will reflect the ingredients that uses in to make product.
 Therefore, it aids to reflect the menu compilation and recipe development. Thus,
to make it more attractive the each food item will also showed up the calorie
value of food. Therefore, wide varieties of recipe aids to make menu design more
cooler.

3.2 Justification on development of the food service top
support service style and menu recipe.
 The good environment within the enterprise is need to be maintain so it helps
to attract the larger pool of customers.
 Thus, prezzo can choose the attractive location to launch the commodities so
that number of customer can be aware about it.
 Therefore, interior of restaurant also has to be designed in well and proper
manner so that customer can easily attracted towards it. The menu and recipe
can be more effective with help of adding technological facilities.

4.1 Finding of research of customer requirement about new food
concept.
The research is crucial to gather the depth information about the development that
are needed to be taken. It is need to be based on current products and future
expectation. Thus, suggestion of customer has also been collected to have further
expectations. Thus, feedback has been taken from customer on following basis as-
 Customer satisfaction on new product.
 Suggestion of customer on several aspect
 New concept for new product.

4.2 Justification on choice of new food concept.
 At the time of justifying the product there are several thing that are
needed to be considered as preference of customers, taste, budget etc. If
this all are in the favour then the firm can go for having development
within products.
 Thus, it is essential to have positive suggestion of customer about the
new product development as Mexican-Italian dish. If the budget of food
concept is not cost effective then it is not be adopted. Else, it can creates
the adverse situation for firm.

4.3 Recommendation on launch and implementation of food concept.
The launching of product is essential. Thus, there are number of factors that are needed
to be considered at time of implementing new product concept such as time, purpose and
place. However, it is need to be done in following grounds as-
 The new product can be launch with help of using social media tool. The UK 90% of
population relay over media. It can also be promoted over TV and at local new
channels.
 The facility as open kitchen can be taken, so that customer can see the entire
process of making Mexican-Italian dish.
 The special discount facilities can be avail before the official launch of commodities.

4.4 Review own performance in terms to developing and implementing new food
concepts.
After, launching of product within the market it is essential to go for performance review
of new product development. If the product is having positive review then it will also get
success in future.
Thus, actual performance is need to be meet with planned performance. If there is any
deviation between it, then controlling measures are needed to be taken.
It is very crucial to undergo with the proper market monitoring and implementing better
marketing strategy so that brand image of enterprise can be developed.

CONCLUSION
 Hereby, it can be concluded that menu and product planning are both essential
task in order to attract large pool of customers. Thus, present report was based
on the entity as Prezzo, it is Italian themed restaurant and taking initiatives to
develop the product with combination of Mexican-Italian dishes
 Furthermore, Report has considered the various topics as factor that influence
services method so that customer can avail better services, menu planning
decision so that it can be designed in well and proper manner.
 Lastly, performance review of new product development has been taken in
order to evaluate the success of food commodity within market.

REFERENCES
 Chen, A., Peng, N. and Hung, K.P., 2015. The effects of luxury restaurant
environments on diners’ emotions and loyalty: incorporating diner expectations into
an extended Mehrabian-Russell model. International Journal of Contemporary
Hospitality Management. 27(2). pp.236-260.
 Dangelico, R. M., 2017. What drives green product development and how do different
antecedents affect market performance? A survey of Italian companies with eco‐
labels. Business Strategy and the Environment. 26(8). pp.1144-1161.
 Ernst, H and et.al., 2017. Virtual Co-Creation with Customers in the Early Stages of
New Product Development. Available at SSRN 3053800.