Analysis of Menu Planning and Recipe Development: Olive Garden UK

This report provides a comprehensive analysis of menu planning and recipe development within the context of Olive Garden, a prominent Italian restaurant chain. It begins by outlining the significance of menu planning and its various types, such as fixed price, a la carte, and table d'hôte, and how they influence the chef's decisions. The report delves into the factors affecting menu planning, including location, equipment, competition, cost of operation, supplies, and food allergies, and how these elements impact menu design. It then examines the factors influencing service techniques, such as the size and aim of operation, quality, number of customers, budget, and availability of raw materials. The report also details the stages of menu product planning, including market and consumer tendencies, employee training, menu evaluation, services rendered, and customer feedback. Furthermore, it explores the influence of internal and external marketing factors on the development process, with a focus on business analysis, sales volume, and profitability. Finally, the report discusses menu design for recipe improvement and development, consumer needs and the justification of the quality of new food concepts, emphasizing the importance of understanding consumer demand and preferences to ensure the success of Olive Garden's menu offerings.

Menu Planning

INTRODUCTION
In the present world of economy Globalization is playing a critical role in the growth and
development of several industries in the world. According to the demand for products and
services in the countries, many organization are at diverse rates. Food organizations are also one
of the quickest growing industry across the world. Need for advance and innovative and tastier
food is acceleratory day by day. This assessment introduce about the Olive garden in UK that is
leading Italian restaurant chain in the world. This report will focus on elements affecting food
industry as well as menu planning. Menu planning is the main sources of the food business
which leads to success. The report will also identify the decision of chef's while developing and
planing the menu of the restaurant. In this report we will also understand the principles in
development of recipe.
Task A
Menu plays a significant function in the operation of recipe improvement and
improvement as the control the menu decision related to the cost and component used in
production of the food unit. There are various types of menu which aid Olive Garden in
encouraging the chef's judgement with regards to the growth and improvement of recipe
(Hernández-Ocaña, and et.al, 2018).
There various types of menu can be described as below:
 Fixed Price- In this types of menu, fixed menu is offered to the customers.
 Menu degustation- This menu is primed for tasting several dish-wares, its mostly
restricted to definite prime selection of food and wine is chosen alternative for the
same.
 A' la Carte- This type of menu is help the cunsumer in selecting from broad scope
products of food whereby the consumers can select their own dishes and pay only
for those specific items.
 Table d' Hote- The tableland for host menu is some other effectual kind of menu
in which rigid price meal is offered to the host.
 Carte du jour- This card of menu is evolve by chef's prime selection, the chef
offers sampling of several dishes to the customer's.
Each the above kind of menu aid a eating house or chain of food such as Olive garden in
preparation of the dishes. Chef of Olive Garden Restaurant is needed to gear up the dishes. After
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preparing effectual decision of the ingredients the next crucial judgement for the area of kitchen
is to decide the procedure of preparing the food. The growth and improvement of recipe depends
upon the ingredients use in the dishes and help in organization in prime selection known with
time and cost of setting up the dishes. This comprise various method for cookery unsteady in the
measurement of planning and cost occupied with the procedure of making food (Gurinović and
et.al, 2018). Many restaurants apply the methods of conventional for nutrition initiation which
includes the cardinal measures getting the stock, swing away it in the electric refrigerator and
setting it up according to the client set up. The chill and stop method consider the effect of
solidification and defrosting procedure which spares time and increase the living expectation of
the nutrition process. The method acting used by the restaurants where the rush is high and the
kitchen employee's use the measures of food conception is Sous-vide techniques. The methods
for pouch are utilized as a portion of this method. Expansible earthy batch orders however uses
the brought jointly circulation model where the aggregate creative activity of sustenance is
provide to the outlets. The temperature control measure where the sustenance is cooked and
chilled as well as warm before delivery is known to be Cook and Chill Method. This low
undertaking and low assessment criterion is used as a part of request to deal with the piece of
work on the basis of cost and time
Food outlets are the actual focussed position or conditions apply all the preceding
measures of nutrition readiness unifying the proper sort of menu communicate the best quality
food to the coffee house and traveler within perfect time and cost. Inside the accommodation of
the business planning of food procedure and menu planning is the formula of improvement.
1.2 Factor affecting menu planning decisions
The factors affecting decision of menu planing are-
 Location- The location of all food restaurants affect the decision of planning the menu of
the restaurant. For example India is culture of vegetarian dishes, so menu plan of various
hotels are according to the need of the customer's.
 Equipments use in the kitchen- for deciding the menu plan it is very essential to identified
the resources available in the kitchen. The dishes is prepared with the help of some
equipments. So before planning the menu, it should be evaluated that availability of
resources in the kitchen area.
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 Competition- For planning the menu of restaurant it s very essential to know what is
accepted in the industry. In addition to this identified the quality trends and price within
the local community is the significant elements of menu plan.
 Cost of operation- Cost play a crucial role In the decision of menu planing. The cost of
the menu should manage the profit margin of the restaurant.
 Supplies- in the decision of menu plan it should be ensure that non stop supplies of raw
materials as because it is interruption in the supply of food ingredients leads to failure.
 Food Allergic reaction- Allergic food item, contaminated food creates wrong image on
the customers. On the image is down than it is very difficult to upgrade from it. To avoid
this problem it is very important to give proper raining of food ingredients to employees
and save the business from negative publicity (Serpanos and Wolf, 2018).
1.3 Factor affecting service techniques.
Service method means the method of serving food to customer's. Efficient service staff
can easily serve number of customer's. The whole scenario of the restaurant can be evaluated by
the service provided to customers. Mainly there is two types of services offer by restaurants,
such as buffer system or table system. In buffer system number of people is served, there is no
such efforts required in serving. But in table system, service staff have significant role. Buffer is
best for lunch and table system is better for dinner. Olive garden chains prefer table system of
service which gives more and more satisfaction to the customers.
The type of food techniques used in respect to several factors which are as discuss below-
 Size of operation- It means the numerous of activities used by managers for
managing the wants and requirements of consumers. On these basis many services
is offered like buffer system, table system and pick and move system and many
more.
 Aim of operation- On the basis of relevant data, the aim of operation is not only
increasing the operation but also the satisfaction of the customer's.
 Quality of operation- The quality of operation is extraordinary affected by
procedure of providing services such as buffer service and services on tableand.
 Number of customer's- Number of customer is affected internal and external
factors of the restaurant. As the external factor include the occasions, festival.
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And internal factors are taste and quality of dishes. Internal factor also included
the services offered by the restaurants.
 Budget- The budget has great influenced in the image of restaurant, The salary of
staff, price of raw material, and the designs and visual aspect of the outlet.
 Availableness of raw material- For determining the menu plan it is very
important to mange all the resources needed and it is also ensure by the manager
that the resources are fully utilized (Sudin and Sufahani, 2018, ).
2.1. Staged of product of Menu Planning.
The development stages of menu product planning are discuss-
 Market tendency- The first and initial step is investigating the market. The demand of the
consumer, the competition in the market and the products utilizes by the people.
 Consumer tendency- This stage consist of the wants of potential customers and the
demand of the existence customers.
 Employee's- The employee's of the restaurant should be well trained and well develop as
the first impression of the customer is the services from the employee's. Quality and
experience staff is needed in the restaurant.
 Group action of the fresh menu- Olive garden choose the best method of evaluation of the
menu. There is techniques used by the manager of the restaurant like Survey and
questionnaire method which help to know the likings and dis-likings of the menu.
 Services rendered- The menu choice focus on optimal services in the area of business
activity hence the menu altered with the regards to the service offered by the olive garden
restaurant.
 Feedback- To develop the product of menu plan it is best way to take feedback from
customers. By taking feedback olive garden can improve the services and products
according to the wants and requirements of the customers.
2.2Measure the influenced of different factors on the development process.
The development procedure is directly influenced by the internal and external factors of
marketing. Business analysis is the main factor affecting the development procedure. It consist
the process of potential mixture, relationship with customers, Sales volume is another factor
affect the idea generating the development of new product. Profitability is the affect the product
development decision as the cost of the product is increases from the profit margin than the it
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largely affect the product development procedure. The product development plan is also affected
by the break even point, where no sales and no profit arrives. In that situation the profit margin is
greatly affected, production manager has to take effectual and right decision whether to develop
and not t develop the product.
Task B
3.1 and 3.2 Menu design to indicate recipe improvement and development and menu
compilation.
Olive garden restaurant is the UK chain Branded restaurant specializing in Italian. The
chain of Olive garden is operating in the world. It is very important to design the menu as per the
requirement of the customers. A well planned is the reflection of the restaurant. Menu layout,
size and colour are the main aspects of menu which affect the mind of the customer. Menu is the
expression of the restaurant. Recipe developments refers to creating new recipes for different
agenda. Healthy and dietary is been ensure in development of the recipe. The menu should be
short and sweet (Palmintier, 2018).
The elements of the menu of restaurant is based on following-
 Buyers- The buyers of restaurant are dedicated purchaser who are hesitate to taste
the dishes.
 Items- The food choices of the food institution is forced yet it expert respond the
measurement of the work and restaurants constitute and categorisation.
 Style of admin- Customers and operational plans of the restaurant is much
acknowledged by the quick and proficient administration of the restaurant.
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4.1 Research on consumer necessitate.
 Need to discuss statistical survey- In each new variety of mixture of items under
the evolution, customer on a regular basis demand superior choice of item. It must
be in adequate magnitude to meet the cost that customer are paying for.
 Customers wants and requirements- customers are always in the hope to satisfy
their needs and wants. To tagetes the buyers it is very important to know the
customer wants and desire.
 Value for the money- it is a Primary factor that each buyer despair to be trained
in lodgings. Nourishment food should be provided in respect to the payment of
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Illustration 1: Italian Menu Design

buyer. It incorporates the market items to be accessible at fair cost which should
be nominal. Quality is not been compromise in any manner.
4.2 Vindicate quality of new concept of food.
 High food cost high popularity- The food element which are with efficiency constituted
by the customer and consecutive time and once again are the top dish-ware for Olive
Garden.
 High cost low popularity- The high monetary value food which are not satisfying the
taste of the consumers should be removed from the list of the menu.
 Low food cost high popularity- The food items with devalued cost and high quality gives
the advantages of cost to the solid food chain.
 Low cost low popularity- Efficient attention is needed in this type of food products. In
order to create the demand of that product it is better to relocate the products
(O’Halloran, and et.al, 2018).
4.3 Make recommendations
STRENGTH
● Honor
● Placement
● Value Building block
● Expert employees
● Different taste of dishes
● Position
WEAKNESSES
● Arthritic food
● Evaluating gross sales
● Ever-changing consumer
perceptions
● Cultural difficulty or issues
OPPORTUNITIES
● Technical progress
THREATS
● High competitive
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● Food improvement
● Standardization in food
producing equipment's.
surroundings
● Decreasing supply
● Changing tastes and
preferences of consumers
● High cost of infrastructure
4.4 Review on performance in relation to developing and implementing new food concept.
In preparing the food concept by introducing new development strategies of making
menu of the Olive restaurant. I performed several steps of menu planning and applying strategies
to identified the appropriate solutions and effective judgement has been on deciding menu
planning. I have done SWOT analysis which make us understand about the strength,
weaknesses , threats and opportunities in the environment (Fishman, 2018).
Conclusion
In the above appraisal, research and report, it can be said that planning of menu and
recipe and services method is affected by internal and external factor. Feedback and monitoring
is necessary in the process of improvement and development of the product. There are variety of
scheming of menu but material menu is the best know-how of planning and designing the menu.
The process of recipe development is also concluded in the above report.
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REFERENCES
Books and Journals
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