Restaurant Meal Management and Product Development Report Analysis

This report provides a comprehensive analysis of restaurant meal management and product development. It explores the process of menu design, considering factors such as recipe development and customer preferences. The report also investigates the creation of a suitable food service environment to support the menu and new food concepts. It includes findings from market research, both primary and secondary, to understand customer requirements and preferences. The report justifies the choice of a new food concept based on customer needs and provides recommendations for its implementation, including initial testing and targeted marketing. The author reflects on their role in developing and implementing new food concepts, emphasizing the importance of understanding ingredients, environmental factors, and customer tastes. Finally, the report references key academic sources in the field of food product development and management.

Meal Management and Product
Development

TABLE OF CONTENT
 Introduction
 Justify a menu design
 Justify development of food servivce environemnt
 Findings of Research
 Justification of choice of new food concept
 Recommendations
 Own performance
 Conclusion
 References

INTRODUCTION
A new product development is a concept which
enables business expansion for a firm and in
case of restaurants and hotels, creation of new
idea is development of novel food concept
which should be directly linked with
customers.

Justify a menu design to reflect the menu compilation
and recipe development
Menu Design

Justify development of food service environment to support
menu, recipe and service style
Creation of food facility atmosphere is necessary for acceptance of development of
new food concepts which is about to launch by restaurant in marketplace for
customers.

Findings of research into customer requirements for
new food concept
For identifying a suitable idea, market research of both
type; primary and secondary did by Fat Duck
restaurant. Elaboration of both of these methods are
elaborated as beneath:
• Primary Method
• Secondary Method

Justify your choice of new food concept
Idea of new food development is based upon requirements of clients and it is developed
when consumers have shown their interest in novel recipes because customers refused
to eat routine dishes and clients want some change their daily meal.

Recommendations
As it is discussed that thought of creation of new food concept is a well researched
idea which is directly linked with clients and their desires. There are some
recommendations which is stated below:
• Idea should be launched on initial level to check its profitability and chances of
failure.
• Meal must be an inclusion of various dishes as well as starters in order to feed
customers.
• Target customer should be clearly identified so that all aspects could taken into
consideration.
• Efficiency of all staff members should be monitored in order to analyse quality
of meal.

Own performance in relation to developing and
implementing new food concepts
A chef is a person who is responsible for development of food and many dishes and
he must be aware about taste and preferences of his clients in order to serve them their
best ordered food. Below are some qualities that a chef should possess in his carrier:
• Chef must be aware about all ingredients which will be use in new food
concept development.
• He must be aware about all environmental factors which is having impact on
food products.

CONCLUSION
This assignment is summed up as it includes factors that affects recipe
development, menu planning decisions, service methods along with stages of
menu product development planning. This project is based upon menu design,
meal development, creation of service environment, findings of research etc.

REFERENCES
Prahalad, C. K., 2012. Bottom of the Pyramid as a Source of Breakthrough
Innovations. Journal of Product Innovation Management. 29(1). pp.6-12.
Stolzenbach, S., Bredie, W. L. and Byrne, D. V., 2013. Consumer concepts in new
product development of local foods: Traditional versus novel honeys. Food
Research International. 52(1). pp.144-152.
Swarbrooke, J. and Page, S. J., 2012. Development and management of visitor
attractions. Routledge.
Viswanathan, M. and Sridharan, S., 2012. Product development for the BoP: Insights
on concept and prototype development from university‐based student projects in
India. Journal of Product Innovation Management. 29(1). pp.52-69.
Wang, Y. F. 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.