Assessment Report: Menu Planning and Product Development, Unit 25

This report focuses on menu planning and product development within the hospitality sector, specifically using the example of Tonis Amalfi restaurant in London. It explores the importance of menu design, recipe development, and creating a supportive food service environment. The report delves into customer requirements for new food concepts, justifying the choices made, and providing recommendations for launching new products, including strategies for open kitchens and social media promotion. The research findings highlight the significance of customer satisfaction and feedback in refining the new product launch. The report concludes by emphasizing the essential role of continuous product development and effective menu planning in achieving long-term success in the market, highlighting the importance of recipes in branding and customer satisfaction.

TASK BMenu Planning
&
Product Development

INTRODUCTION
• Eat healthier and Spend Less.
• Menu planning is the list of dishes to be served
in a given meal. It is the selection of menu for
an event.
• The process of menu planning plays a vital role
in the restaurants. Excellent menu design is a
critical ingredient in running a profitable
restaurant in the city.
• In this present report, Tonis Amalfi restaurant is
chosen for assessment. It is one of the famous
Italian chain restaurant in London. .

3.1 Menu design reflecting the menu compilation and
recipe development.
• Designing of the menu is very critical task for all
restaurant or any other food and beverage
department.
• Tonis Amalfi is one of the most popular restaurant
in United Kingdom. Thus, it is the routine task for
the restaurant to design the menu of the restaurant.
• It is very important to clearly defined the menu
design reflect the development of menu compliance
and recipe development.
• Menu should be attractive so that it is attracted by
the customers to a great extent..

Cont.…
• It also intends to renders the value for calorie of the
food to the customers in order to make cooler
menu.
• Even so, it is the ongoing demand of many
customers.
• The menu which is planned by this restaurant is
design by taking reviews from the customers,
employees etc.
• The main concept of Tonis Amalfi to develop the
recipes specially for both Indians and Italians.

3.2. Development of food service environment to support
the menu, recipe and service style.
• Good environment plays a critical role in
supporting the menu, recipe and service style.
• It is fact that if the environment is not good than it
is not possible to draw the attraction and attention
of customers.
• Managers of Tonis Amalfi are very concern about
the important things which are gains the attraction
of customers.
• All the things are included in the food service
environment like from starting of production to
end delivery to end users.

There are some factors which Tonis Amalfi kept in mind for
the development of food service environment which are as
follows-
• Location
• Interior and layouts (Indian
touch)
• Innovative technology used

4.1. The findings of research into customer requirements
for new food concept.
• It is fact that research play an important role in
assembling information and knowledge that facilitates
the company to the development of new product which is
Indo-Italian dish, a new combination of both Indians and
Italians taste.
• Tonis Amalfi has conducted research on the new food
concept which they have introduced among the
customers.
• Even so, the feedback of customers are positively
reacting the customer's while the research is conducted

Cont.…
Here are the key findings of research which
includes the following-
• Customer satisfaction on new food concept
• Recommendation on customers on some
points
• Ideas for new food concept

4.2. Justifying the choice of new food concept.
• It is not an easy task to justify.
• The new food concept of Tonis Amalfi needs to consider many factors in
justifying a particular thing.
• When it comes to the justification of food concept, it is very sensitive task. There
are many things which needs to be consider like preferences of customer's,
budget, taste and many things.
• The planning phase of new product is taken if these all things goes in favor with
the new food concept.

4.3. Recommendations on launching of new food concept,
• For every business, launching of new product
is very critical task.
• There are many important factors which
needs to consider during the implementation
of new product in the market like customer
demands and preferences, cost, budget, time,
location, etc.

Here are some recommendations for Tonis Amalfi
restaurant in launching of new food concept are as follows-
• The idea of open kitchen
• Social media for the promotion
• Offering discount
• Present the entire dish according to the
culture of Indian and Italy.

4.4. Review own performance in developing of new food
concept.
• Reviewing the performance in developing of new food concept is also one of the
most important task for every business after launching of new product.
• The purpose of taking reviews is to determine whether the customers are
showing interest for product or not.
• The best way to review the performance is to take feedbacks from the customers
and if they are reacting positively than restaurant could go with the continuation.
• On the other hand, if customer are not satisfied than it is better to eliminate the
product.

CONCLUSION
• The above report comes to the conclusion that product development and menu planning
are two most essential tasks in hospitality management.
• It was clearly understood from this report that continuous development of product is
very important to achieve long term success in the market.
• Further, it is also true that recipe makes the brand stand out.
• In menu development process, recipe plays a very essential role as it is the presentation
of recipe and services offered by the restaurant.
• Further, to keep the customer satisfied, it is also very essential that services should be
like that it can gain the attention of customer's.

REFERENCES
Jeong, B., Yoon, J. and Lee, J. M., 2017. Social media mining for product planning: A product opportunity
mining approach based on topic modeling and sentiment analysis. International Journal of Information
Management.
David, M. E., David, F. R. and David, F. R., 2017. The quantitative strategic planning matrix: a new
marketing tool. Journal of Strategic Marketing. 25(4). pp.342-352.
Kiss, A. N. and Barr, P. S., 2017. New product development strategy implementation duration and new
venture performance: A contingency-based perspective. Journal of Management. 43(4). pp.1185-1210.
Tao, J and et.al., 2017. Integration of Life Cycle Assessment with computer-aided product development by
a feature-based approach. Journal of cleaner production.143. pp.1144-1164.