Prezzo Restaurant: Menu Planning and Product Development Analysis

This report provides a comprehensive analysis of menu planning and product development, focusing on the Prezzo restaurant chain. It begins by exploring the principles and factors of recipe development, emphasizing consumer preferences, ingredient availability, nutritional balance, and the advantages and disadvantages of change. The report then delves into the factors influencing menu-planning decisions, such as kitchen staff skills, pricing strategies, and seasonal food availability. It examines various service methods, including buffet, table, and silver service, highlighting their advantages and disadvantages. The report also outlines the stages of menu product development planning, from idea generation to follow-up. Furthermore, it evaluates the influences of social, economic, and domestic factors on the development process. The second part of the report, presented in a PPT format (not included in the provided text), is expected to cover menu design, the development of a food service environment, and recommendations for a new food concept. The report concludes by emphasizing the crucial role of menu planning and product development in Prezzo's operations and the importance of factors such as consumer taste, resource availability, and staff capabilities. It suggests the suitability of American-style service and discusses the influence of media and staff capabilities. The report's insights and recommendations are valuable for understanding the key elements of successful restaurant management.

MENU PLANNING AND
PRODUCT
DEVELOPMENT

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK A...........................................................................................................................................1
1.1 Principles and factors of recipe development.......................................................................1
1.2 Factors that influence menu-planning decision.....................................................................2
1.3 Factors that influence service methods.................................................................................3
2.1 Stages of menu product development planning....................................................................4
2.2 Evaluation of the influences of different factors on the development process ....................5
TASK B ..........................................................................................................................................5
3.1 Menu design reflecting the menu compilation and recipe development...............................5
3.2 Development of food service environment to support the menu, recipe and service style...5
4.1 Finding the research on the consumer requirement for new food concept...........................5
4.2 Justifying the choice of new food concept............................................................................5
4.3 Recommendation on launching/ implementation of new food concept................................5
4.4 Review of performance in developing and implementing the new food concept................5
CONCLUSION................................................................................................................................6
REFERENCES................................................................................................................................7

INTRODUCTION
Menu and products are the two major things in a restaurant that is responsible for
attracting consumers, revenues and much more. The report aims to identify menu planning and
product development of Prezzo, a UK based Italian-themed restaurant that use authentic Italian
recipes to bring a touch of Italy to UK.
The report is divided in two part, where the first part will discuss the principles and
factors of recipe development. The study will asses the factors that influence menu planning
decision and service methods of the restaurant. The stages of menu product development
planning and how influence of various factors on the development process will be discuss.
The second part will be presented in the form of PPT that will include menu design,
development process of food service environment. Along with it, some recommendation will be
given to the restaurant in new food concept.
TASK A
1.1 Principles and factors of recipe development
The development of recipe and menu is important part of Prezzo. A recipe can be refers
to the tasted and standardized procedure of preparing the food. Prezzo is one of the reputed and
best food service restaurant in UK and it always go thorough continuous improvement (David,
David and David, 2017). There are various principles and factors of recipe development such as;
Types of consumers
The first principle of recipe development focus on the type of consumers that visit to the
restaurant. It is essential for the Prezzo to understand the needs, eating habits of customers.
Guests are divided by; age, sex, spending power. For successful recipe development, restaurant
need to understand consumer first. This is important to consider by the restaurant in recipe
development.
Availability of raw material
In recipe development, Prezzo need to consider the seasonal availability that are going to
use in the dishes rather than using the frozen food. It is beneficial for the restaurant in providing
quick service (Jeong, Yoon and Lee, 2017). Maintain the brand image and seasonal food are
easily accessible.
Nutritional balance
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Prezzo need to implement this principle in recipe development. They should maintain the
equality of fat, protein, vitamins in each and every dishes. Consumers are getting more health
conscious and moreover its being a trend that makes it essential for the restaurant to maintain the
balance between nutritions in the food, while developing recipe.
Advantage and disadvantage of change
 Consideration of principle in recipe development allow restaurant to assess all the
essential factors that are important in meeting customer's need and fulfilling their
requirements. Also, it enhances the service pattern and attract new consumers that results
in increase in revenue (Tao, Chen and Liu, 2017).
 In opposite consideration of change is time and cost consuming as it need to provide
training to the staff and if the principles are not going to asses by Prezzo it can reduce the
profitability and productivity as well as the image and value of the brand (Molt, 2017).
1.2 Factors that influence menu-planning decision
Menu is a list of articles that include variety of dishes, eatables and beverages that is
offered by Prezzo. Menu development is time consuming and it is required to develop with
proper planning. It is essential to take effective decisions in order to design proper menu. There
are various factors that influence the decision in menu planning;
Skill of kitchen staff
Most of the things are influenced by capabilities of chefs are present in the Prezzo. It has
great impact on the decisions on menu planning process. It is necessary for the restaurant to
consider the ability to cook (Kim, Son and Park, 2015). This is important because, if chef is not
skilled and is not capable to cook the specific dish that is mentioned in the menu that can reduce
the image of brand and break the loyalty of customers.
Price
It is also the major factor that is needed to take into consideration by Prezzo to take
effective decisions. The price includes the cost of menu, overall budget and the strategy that is
considerable by the hotel. It is essential to attract all the segment of customers.
Seasonal availability
Prezzo need to consider the seasonal availability of food in the area of Cheam Village
(Grudin, 2017). Though, now days there are many techniques to storing food for whole year;
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such as frosting, canning, etc. But seasonal specialities should included in menu planning
decisions.
1.3 Factors that influence service methods
There are variety of methods that are used by any restaurant to serve the food to its
customers;
Buffet service
In this type of services, the guests take plates from the stack and walk through the buffet
line where all the food is kept in large casseroles and platters with burners (Tyndall, Du and
Breder, 2017). There are two style under the buffet service, either guests serve themselves or the
service staff behind the buffet line serve the food to the guest by using the silver techniques. The
advantage of this kind of style is that it is does not require giving training to the service staff and
the disadvantage of this style is that it requires food to be pre-prepared and there may be
unmanageable experience for the consumers because of queues.
Table service
This service includes American service, English service, etc. Under this style guests are
enters in the dining area and take seat (Lee, Wall and Kovacs, 2015). After that waiter offers
water and menu card to them. In the English service, staff bring the food on platters to the guest's
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Illustration 1: Buffet service
(Source: Prezzo, 2019)

table and shows to the host for approval and then place the platter on the table. In American
style, food is served on guest's plate in predetermined portion from kitchen itself with proper
presentation and then plates are brought to the guest. The advantage of Table service is that it is
more presentable and able to attract consumers. The disadvantage of this style is that it requires
proper training that is costly (Prezzo, 2019).
Silver service
In this service, the food is presented on the silver platter and casseroles and served in
silver cutlery and cookery. All the food is pre-portioned from the kitchen and served by the staff
from left hand side of the guests using spoons and forks and it is continuous to the right
(Kerrison, Condrasky and Sharp, 2017). The advantage of this style is that, guests get the food in
very presentable and skilful manner and the disadvantage is it enhance the cost and washing of
tableware and silverware.
2.1 Stages of menu product development planning
Following are the stages in menu product development planning
Idea generating
This is the first step in the development of menu-product in which idea need to be
generated by Pazerro's staff. Idea generation does not involve any pros and cons of the idea, it
should be raw. The idea include; menu creation, recipe development, location of the restaurant,
etc.
Evaluating
After developing idea, it is essential to evaluate the possibilities and other factors that are
need to consider. After, evaluating the generated idea is brought into action. Menu product
planning should be consider on the basis of consumer preferences. The prepared food should be
tested by head chef of the restaurant (Tajeddini, 2016). In the stage of evaluation, Prezzo need to
consider the strength and weakness of the restaurant that help in the next stages.
Implementing
Now business ad to decide kind of menu and product to be choosen and develop the
strategies accordingly. It includes; giving training to the staff, hiring new chef, etc. The
implementation should be done in the instruction of professionals.
Follow up
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The last stage in the process is Follow up that should be done properly by the
management and staff of Prezzo to understand the performance that is implemented and it allows
feedbacks from the customers side (Wang, Dong and Xing, 2017). Proper follow up give the
pitfalls and deficiencies in the menu-product development.
2.2 Evaluation of the influences of different factors on the development process
Menu is an important tool for Prezzo to enhance the sale and attract customers. The
preparation and formulation is based on consumer's taste and preferences. There are many factors
that influence the menu development processes such as; social, economic and domestic.
The social factor include change in the taste and preference of customers that can affect
the development process. The economic factor include the cost of material, labour, etc. as well as
the budget of developing the menu. Staff of Prezzo plays an important role in reducing or
overcome the factors (Tao, Chen and Liu, 2017). They can develop strategic planning to reducer
the cost of menu.
TASK B
3.1 Menu design reflecting 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
4.1 Finding the research on the consumer requirement for new food concept
Covered in PPT
4.2 Justifying the choice of new food concept
Covered in PPT
4.3 Recommendation on launching/ implementation of new food concept
Covered in PPT
4.4 Review of performance in developing and implementing the new food concept
Covered in PPT
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CONCLUSION
From the evaluation done in the report it has been found out that menu planning and
product development is a crucial part of Prezzo's operation. There are various factors such as;
consumer taste, availability of resources and capability of staff are the influencer in menu
planning and recipe development. It had been evaluated that appropriate menu planning and
designing helps the restaurant in enhancing the number of customers. The variety of services
style was analysed and the result came out with the suitability of American style for Prezzo. It
also has been analysed that there are various factors such as; social, economic and domestic that
influenced the development process and influence of media and importance of the staff and their
capabilities was also been discussed. The presented food concept change in kitchen layout and
depends on food preferences. Service environment focus on the décor, sound, serving style that
support the menu, service style and recipes.
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REFERENCES
Books and Journals
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.
Grudin, J., 2017. Obstacles to participatory design in large product development organizations. In
Participatory Design (pp. 99-119). CRC Press.
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.
Kerrison, D. A., Condrasky, M. D. and Sharp, J.L., 2017. Culinary nutrition education for
undergraduate nutrition dietetics students. British Food Journal. 119(5). pp.1045-1051.
Kim, S., Son, C. and Park, Y., 2015. Development of an innovation model based on a service-
oriented product service system (PSS). Sustainability. 7(11). pp.14427-14449.
Lee, A. H., Wall, G. and Kovacs, J.F., 2015. Creative food clusters and rural development
through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario,
Canada. Journal of rural studies. 39. pp.133-144.
Molt, M. K., 2017. Food for fifty. Pearson.
Tajeddini, K., 2016. Financial Orientation, Product Innovation and Firm Performance—An
Empirical Study in the Japanese SMEs. International Journal of Innovation and
Technology Management. 13(03). p.1640005.
Tao, J., Chen, Z. and Liu, Z., 2017. Integration of Life Cycle Assessment with computer-aided
product development by a feature-based approach. Journal of cleaner production. 143.
pp.1144-1164.
Tyndall, A., Du, W. and Breder, C. D., 2017. Regulatory watch: The target product profile as a
tool for regulatory communication: Advantageous but underused.
Wang, H., Dong, P. and Xing, L., 2017. Development of an autonomous treatment planning
strategy for radiation therapy with effective use of population‐based prior data. Medical
physics. 44(2). pp.389-396.
Online
Prezzo. 2019. [Online]. Available Through: <https://www.prezzorestaurants.co.uk/about-
prezzo/modern-slavery-statement/>.
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