Menu Planning Report: Recipe Development and Service Methods at Prezzo

This report analyzes menu planning, recipe development, and service methods within the context of Prezzo, an Italian-themed restaurant chain. The introduction emphasizes the importance of menu planning in the food service industry, highlighting recipe development principles such as reproducibility, conciseness, and pleasing sensory qualities. The report explores factors influencing menu decisions, including restaurant location, type of restaurant, customer demographics, staff capabilities, and seasonal availability. It also examines factors affecting service methods, such as the restaurant type, menu style, and staff skills. The report then details the stages of menu product development, including understanding customers, menu diagnosis, operational considerations, content planning, and design. It concludes by discussing how factors like customer needs, operational costs, ingredients, and brand image influence the menu development process. The report also includes an analysis of the PPT presentation that covers the same topics.

Menu planning

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
1.1 Important principles and factors of recipe development..................................................1
1.2 Factors influencing decisions of menu planning..............................................................2
1.3 Factors influencing the service methods..........................................................................3
2.1 Stages planning for menu products development.............................................................4
2.2 Influence of distinct factors on the process of development............................................4
TASK B...........................................................................................................................................5
Covered in PPT.......................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning is analysed as one of the most essential object of business enterprises
regulating in food and service industry. Development as well as preparation of an excellent and
attractive menu is considered as art which requires an excellent selection of delicacies for
different courses (Wang and et.al., 2013). It is undoubtedly an effective but time-consuming
process which is highly imperative. In present report, as an executive chef of Prezzo, which is a
chain if Italian-themed restaurant in UK and Ireland, there are some factors have been taken in to
account that influence menu planning along with understanding the concept of new food
development.
1.1 Important principles and factors of recipe development.
Development of varied recipes for formulation of menu is important part of food service
restaurant. A recipe is mainly considered as tested and professional procedure of food
production, under which different kinds of ingredients will be used, their percentage, order of
mixture along with the time and temperature for preparation are decided in order to develop a
delicate and uniform food product. The next stage is testing that involves analysis of new
developed or already exiting recipes (Din, Zahari and Shariff, 2012). Once the testing will be
accomplished, evaluation of recipes will be done to analyse that whether the new method is
logical or there is any requirement of special equipment’s and does it require excessive time.
Recipe also acts a important blue print for actual preparation of food. In this context, Prezzo is
also Italian-themed chain of restaurant which has decided to develop a new food concept in order
to attract more and more customers towards service.
Below given are the main principle and keys to the fruitful recipes for Prezzo.
 Reproducible: It implies that recipes must be written so that it will be possible for the
chefs of Prezzo to repeat it with uniform results.
 Concise: Recipes which are developed must be precise but have a sufficient detail in
order to provide essential information.
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 Easily prepared: New recipe must contain limited steps in an organisation sequence.
Moreover, ingredients which needs to be used should be listed within units of similar
parlance that will increase the accuracy of food development.
 Pleasing to the senses: Must have satisfying and exciting fragrance along with the
effective and delicious feel as well as texture.
 Interesting: Moreover, it is important principle that Recipe of PREZZO should carry out
an appeal which adds values to dishes (Payne-Palacio, J., 2016).
 Economical: recipe should entail the important characteristics of economy not every time
from the stand point of budget but also economy of material and human resources.
1.2 Factors influencing decisions of menu planning.
There are various factors that influences decisions of organisations related to planning of new
menu for restaurants such as:
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Illustration 1: Principles of recipe development
(Source: Din, Zahari and Shariff, 2012)

 Restaurant location: Research has provided an understanding that if the restaurant of
Prezzo is located nearby a business or factory areas then their menu should be developed
in specific style in order to provide fast service and moderate prices should be kept.
 Type of restaurant: Prezzo is an Italian-themed restaurant therefore most of the dishes
must be selected from Italian cuisine.
 Kinds of guests: It implies that management must have information about their
customers such as their income, age, religion, culture and burying power and it must be
considered while menu planning (Chou and Fang, 2013). For example: People belonging
to group of high income always desire or have preference of lavish food products in
comparison with middle income group of people.
 Capabilities of staff: While taking decisions related to new food concept or adding new
dishes in menu, PREZZO needs to analyse abilities of their chef. For example: if the
developed menu is out of bounds for the professionals then it will not be implemented.
 Seasonal availability: menu must be developed by concerning the seasons prevailing at
that time so that it will be preferred by customers.
1.3 Factors influencing the service methods.
There are various important factors that affects the service methods which are being
implemented in PREZZO. Some factors are mentioned above:
 Kind of restaurant: It is important factors which implies that service methods also
differs in different types of restaurants (Gallicano, Blomme and van Rheede, 2012). If it
is fast food restaurant, then it will concentrate on providing fast service and consumers
required to place their orders on the reception counter and get food from their as well. For
example; McDonald uses these type of service methods. Prezzo is fine dining restaurant
where table service has been provided to the guests.
 Style of menu: Service methods of organisation also differs according to the style of
menu such as A la carte, Cycle menu and buffets etc.
 Skills and capability of service employees: In Prezzo, the service staff is highly trained
and they are experienced in providing service and communicating with customers
(Livingston, 2012).
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2.1 Stages planning for menu products development.
Product development for menu involves sequential stages. These important steps are mentioned
below:
 Knowing customers: First and effective step that is involved in successfully planning of
diversified menu. It is considered as imperative to interlink the information of sales,
customers preference, age of guests and buying of customers (Iizuka and et.al, 2012). Diagnosis: It is also important step that implies to effective analysis of the items involved
in menu which are usually preferred by customers of Prezzo, which needs to be in the
middle of food package and those dishes which are not having good sales will be kept in
side.
 Understand own operations: Prezzo must have an understanding of their own themes and
cuisine in which they have specialisation or wants to be specialised. In restaurant, there
should be enough equipment’s needs to develop intended dishes (Ozdemir, 2012).
Effective and appropriate standards of quality must be placed and managers should
develop proper budget in order to get an idea about the cost of their food. Content: At this step, the content of hotel menu will be planned by managers of Prezzo
by covering all the categories, structure of prices and items involved in each category.
Apart from this, innovative aspects or techniques related to merchandising, language and
branding will be utilized by managers in content development and implementation.
 Design: After context planning and development, next step is designing the attractive
layout of menu that fits for Italian-themed restaurant.
2.2 Influence of distinct factors on the process of development.
Menu has been analysed as essential tool to raise the sales of restaurant. Decisions of
organisation related to new menu development are always based on the preference of their
guests which arrives in their restaurant (Din, Zahari and Shariff, 2012). Moreover, there are
various distinctive factors which influence the processes of menu development such as
requirements of guests, cost of operations, ingredients, brand image etc. For achievement of high
recognition and sales, it essential for PREZZO that their planned menu will match the needs and
preference of their target customers. Avant grade of kitchen utensils and equipment are required
for finalization of menu and its content. Another crucial factor that provide influences is
availability of qualified staff at restaurant in both production and service department.
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TASK B
Covered in PPT
CONCLUSION
In this report, it is concluded that food planning is an area which is mostly based on
human belief and perception. Menu planning and implementation is complex task but involves
an effective analysis of thoughts of customers. Menu is major tool to provide success to
organisation in competitive business environment. It is reflective of unique and attractive
restaurant and its capacity to offer and serve.
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REFERENCES
Books and Journals
Chou, S.F. and Fang, C.Y., 2013. Exploring surplus-based menu analysis in Chinese-style fast
food restaurants. International Journal of Hospitality Management, 33, pp.263-272.
Din, N., Zahari, M.S.M. and Shariff, S.M., 2012. Customer perception on nutritional information
in restaurant menu. Procedia-Social and Behavioral Sciences, 42, pp.413-421.
Gallicano, R., Blomme, R.J. and van Rheede, A., 2012. Consumer response to nutrition
information menu labeling in full-service restaurants: making the healthy choice. In
Advances in Hospitality and Leisure (pp. 109-125). Emerald Group Publishing Limited.
Iizuka, K. and et.al, 2012, November. Food menu selection support system: considering
constraint conditions for safe dietary life. In Proceedings of the ACM multimedia 2012
workshop on Multimedia for cooking and eating activities (pp. 53-58). ACM.
Livingston, G. ed., 2012. Food Service Systems: Analysis, Design and Implementation.
Academic Press.
Ozdemir, B., 2012. A review on menu performance investigation and some guiding propositions.
Journal of foodservice business research, 15(4), pp.378-397.
Payne-Palacio, J., 2016. Foodservice Management: principles and practices. Pearson Education.
Thomas, E., 2016. Food for thought: obstacles to menu labelling in restaurants and cafeterias.
Public health nutrition, 19(12), pp.2185-2189.
Wang and et.al., 2013. Developing green management standards for restaurants: An application
of green supply chain management. International Journal of Hospitality Management, 34,
pp.263-273.
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