Menu Planning and Product Development Report - Hospitality Management

This report, based on a case study of the Spaghetti House restaurant chain in the UK, delves into the multifaceted world of menu planning and product development within the hospitality industry. It begins by discussing the principles of recipe development, emphasizing creativity, cookery styles, and consistency. The report then assesses various factors influencing menu planning decisions, including age groups, ambiance, time, budget, and service considerations. Furthermore, it explores different service methods like buffet, table service, and counter service, highlighting their advantages and disadvantages. The report also outlines the stages of menu product development planning, such as customer analysis, seasonal availability, cost considerations, and staff capabilities, while evaluating influences on the development process. The conclusion summarizes the key findings, emphasizing the importance of effective menu planning for enhancing sales and brand image, while also providing recommendations for chefs and managers to optimize their operations. This report offers valuable insights for hospitality management students.

Menu planning and
product development

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1( Written Report)................................................................................................................3
1.1 Discuss the principles of recipe development.......................................................................3
1.2 Assess factors that influence menu planning decisions........................................................4
1.3 Discuss factors that influence service methods.....................................................................5
2.1 Discuss the stages of menu product development planning..................................................6
2.2 Evaluate influences on the development process..................................................................7
TASK 2( Presentation) ....................................................................................................................7
Covered in PPT...........................................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Menu planning is a name given to a detailed process where staff members and chefs of a
restaurant or hotel decide about what they are willing to keep for each meal. Menu planning
involves an entire step[ by step process where a lot of variations of food are infused such as main
course, snacks, soups, desserts, sides etc. Changing or modifying the menu on a daily basis is a
quite complicated process and affects overall menu planning schedule as well (Alli, 2016). This
report has been based on an Italian theme based restaurant chain of UK named Spaghetti house.
It is basically an Italian themed restaurant which is around 60 years old and is known for its
authenticity of taste. Various topics which have been discussed in this report include
development of menu and launching a new fusion dish. Along with this various key factors that
have an impact on methods of servicing and needs of customers which help in building brand
image of restaurant have been mentioned in this report.

TASK 1( Written Report)
1.1 Discuss the principles of recipe development
Recipe development refers to a process in which ideas are turned into finished products
and services. It is usually done by trained food stylists or chefs . In this context it is quite
essential that chefs of each and every restaurant focus over their recipes and authenticity of
tastes. This process is quite helpful in bringing innovations and modifications as per needs and
wants of customers. There are a number of policies and principles which have considered by
managers of Spaghetti house restaurant. These have further been mentioned as under:
Creativity: Creativity refers to concept where something innovative and attractive is
designed. It further plays a quite significant role in developing customer oriented or personalized
recipes. Creativity is important as customers today have varied tastes and preferences .
Cookery style: Cookery style basically refers to a way which is adopted by restaurants for
preparing a certain meal (Björk and Kauppinen-Räisänen, 2016). For example for cooking ravioli
and pasta chefs of Spaghetti house restaurant first need to boil it and then saute it over a low
flame.
Consistency of product : Consistency refers to maintaining a stable taste and quality of a
dish. In present scenario chefs of Spaghetti house restaurant maintain their authenticity and
flavors by infusing hand crushed and freshly ground spices in them.
1.2 Assess factors that influence menu planning decisions.
Menu planning is an important process which infuses in it a designed process which chefs
and managers of a restaurant undertake for designing or modifying their menu which will further
lead to attracting or influencing customers. It is a quite critical process where managers need to
undertake effective planning as it lays an impact on brand image of restaurant as well. Menu in a
restaurant should always be planned in such a way that requirements of each and every customer
are fulfilled along with providing them steady profits as well. Various factors that need to be
considered in this context are budget, quantity, time available etc. Various factors that affect or
influence planning decisions are stated as under:
Age groups: Nutritive or diet requirements of each and every age group is different from
other. Hence it is quite important that chefs of a restaurant design their menu in such a way that
needs of every age group are satisfied (Brown, 2018).

Ambiance: Ambiance is a sum total of overall atmosphere of a place at any given point
of time. It is an attracting factor that enhances customer base. Hence managers should design
their menu in such a way that it attracts higher number of customers. A number of factors can be
involved in this such as shape, texture, designs etc.
Time factor: It is an important factor which is determined by the amount of time that is
taken or required in preparation of a dish. If any dish has to be slow cooked or will require extra
amount of time then it has to be managed in accordance with it so that customers do ont face any
issues.
Budget: Budget refers to an estimated cost amount that will be incurred while a dish is
prepared. It can vary from dish to dish. Chefs of Spaghetti house are quite aware of this hence
they set a budget for this very prior so that wastage of funds does not occur.
Service: Service is an important factor which needs to be considered by planning the
menu. It happens to be an important factor that helps in gaining satisfaction from customer's end
and also enhances overall customer base of a restaurant.
1.3 Discuss factors that influence service methods.
Menu planning is an important process which involves a number of activities such as
providing service facility to their customers after the food has been prepared (Davis and et. al.,
2018). Serving customers in an effective way is important for all restaurants as it is directly
connected to customer base. Various types of services or facilities provided by Spaghetti
restaurant has been mentioned as under:
Buffet or Self Service : Buffet is a way where meals of customers are hand picked and
chosen by themselves from a variety of dishes that are displayed at the table. In this type of
service food or meals are generally laid down on table from where customers can get a quick
access of it. This system generally exists in Spaghetti House restaurants during day time i.e.
unlimited meals and salads and soups as well (Dora, Kumar and Gellynck, 2016).
Advantage Disadvantage
 It requires comparatively less labour,
space and tableware required. Also
efforts required in this are quite lower
as compared to table serving.
 One major disadvantage in this part is
that a lot of wastage happens and cost
of plates and cutlery also increases in
this method.

 This is a quite effective method in
context of time as well as cost.
 Table Service : Table service is another important method which is used for serving
food. In this food is served to customers while they sit on their respective seats and
simply order whatever they wish to eat.
Advantage Disadvantage
 Customers get ample of quality time to
spends with their friends and family.
 Food is served by nice staff in most
cases and good choice of food from the
menu .
 Food may take long time to served and
also long time to be seated on one
place.
 Counter service : It is a type of strategy or process that is basically used in bars, pubs and
restaurants. In this food is served at a counter rather than tables (Fuller, 2016). In this
customers generally pick their food from counters and leave after that.
Advantage Disadvantage
 One major advantage of this method is
that it allows the guest to visualise food
before they decide.
 Also there are ample of chances to
make additions before it is served.
 It is a quite time consuming process.
 Space required for moving carts.
2.1 Discuss the stages of menu product development planning.
Product development is a process which has been mentioned as a list of food items that
have been included in the menu and help in serving customers. Main purpose behind this
process is to attract customers and enhance sales as well (Marriott, Schilling and Gravani, 2018).
A number of steps that have been included in this process have been mentioned as under:
Types of Customers: First step in menu development process is to examine the type of
customers. Customers can further be divided on the basis of gender age group etc. Also spending
power is an important factor which divides customers.

Season of Availability: Availability season is an important concept which explains time
period at which any product will be able.
Cost of The Menu: Cost or price of a menu is an important factor which affects or lays
an impact on menu decisions. Managers of Spaghetti house need to keep marginal prices in their
menu so that it does not affect pockets of customers (Ivert and et. al., 2015).
Capability of Kitchen and Service staff: Another important factor in this context is
examining ability of staff members and chefs of a restaurant. Also the presentation and taste of
dishes needs to be studied in this process.
2.2 Evaluate influences on the development process.
Menu planning is an essential concept which aims towards improving sales and overall
productivity of a restaurant. Various other business concerns can also be included in this context.
Managers or owners of business concerns need to examine various key factors such as preference
of customers, costs, raw materials etc. All these factors play a quite significant impact on
businesses and its overall functionality as well. Also this affects menu development process by
great extents.
Various key aspects or factors that managers need to evaluate are sales volume, gap
between expected and actual sales volume. Both these factors are quite essential and also play a
significant role in analysis of pricing strategies (Kurian, 2017). Skills or efficiency of chefs also
need to considered in this. This will be quite helpful in comparing between both forecasted as
well as actual quantities sold.
TASK 2( Presentation)
Covered in PPT
CONCLUSION
From the above mentioned report it has been concluded that menu planning is an
important concept it infuses various processes such as menu designing, modifying and offering
food to customers. An effective menu helps the restaurant in enhancing overall sales and profit of
a firm. This report also deals with justified recommendations and reviewing own performance.
Also this report focusses on various ways in which customers can be served in a restaurant along

with recipe development and launching a new concept of food that is fusion. This report also
advises chefs and managers to be efficient in their operations as it will help in building brand0
image of their restaurant.
REFERENCES
Books and Journals
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Brown, A. C., 2018. Understanding food: principles and preparation. Cengage learning.
Davis, B., and et. al., 2018. Food and beverage management. Routledge.
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