Restaurant Menu Design and Food Service Evaluation Report Analysis

This report delves into the intricacies of menu design and food service development within the restaurant industry, examining the process from initial planning to evaluation. It begins by justifying the importance of menu design and its role in attracting and retaining customers, followed by a discussion on the development of the food service environment and its impact on customer experience. The report then presents a new food product concept, detailing its justification and potential benefits. Recommendations are provided to enhance the launch and promotion of this concept, including strategies for leveraging social media and creating an open kitchen concept to enhance customer engagement. The report concludes by emphasizing the importance of menu planning as a cornerstone for businesses, especially within the food industry, and its impact on customer acquisition and retention. The report also mentions the importance of health and nutritional value of the food items for the customers. The SWOT analysis is also important to evaluate the performance of the plan.

MMPD
From design to evaluation

Table of Content
• Introduction
• Justify a menu-design
• Justification on development of food service
environment
• Findings of new product concept
• Justification on new product concept
• Recommendation
• Conclusion

Introduction
Planning menu in a restaurant, hotel or hospitality sector
sector is one of the toughest job. It is like an art which is used
to attract, avail and retain the customers by providing list of
variety of delicious food.

A Menu-Design
Caminata Italian-themed Restaurant
SPECIAL DINNER £182.45
Soup
Breaded Veal Cutlet
Boiled Lamb and Grilled Pork Chops
Italian Sausages
Liver with onions
Choice of
Vegetables or Spaghetti
Dessert
Coffee

Justification on development of
food service environment
Menu-design helps in
determining staff needs to
prepare items listed in that.
It shows members require in
production, service and
customer service
department.

Findings of new food concept
Caminata Restaurant always seeks to serve its best Italian
food and other cuisines in an well-manner way. Its menu
includes items having a twist in flavours covering the Thai,
Chinese and French ingredients.

Justification on choice of food
concept
Due to change in marketing concept of competitors, it is
necessary for firm to launch new food recipes in their menu.
It helps in attracting minds of people towards products of a
company. Through implementing changes in food items and
price strategies as per customer's requirements, increase
sales of restaurant.

Recommendations on launching
new food concept
• It can promote the
products or new menu
plan on TV, local
newspapers, websites and
other social media.
• For attracting customer's
mind, an open kitchen
concept like guest can
customize hygiene of
products by seeing the
chef how they prepare
food.

Review on own performance
Preparing a new plan aided a firm to develop specific
thoughts and opinions about how to retain customers. Menu-
design representing in above part has made by concerning
the health and nutritional value of people. Review
performance of such plan can easily evaluate by analysing
SWOT.

CONCLUSIONS
In today's economic world, it is necessary for all firms to
implement and initiate changes in their businesses. In
context with food industries, menu-planning is like a
backbone for an organisation. Its helps in gathering
customers and retain them with products or services of a
company.

REFRERNCES
Riddell, D., 2014. Teach English as a foreign language.
Hodder & Stoughton.
Soria-Contreras, D. C., and et. al., 2014. Feasibility and
efficacy of menu planning combined with individual
counselling to improve health outcomes and dietary
adherence in people with type 2 diabetes: A pilot study.
Canadian journal of diabetes. 38(5). pp.320-325.

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