Menu Planning and Product Development Report: JOYA Restaurant Analysis

This report provides a comprehensive analysis of menu planning and product development within the food and beverage industry, using JOYA Restaurant as a case study. It delves into the principles of recipe development, emphasizing flavor, health consciousness, and time constraints. The report assesses the factors influencing menu planning decisions, including decoration, age groups, budget, time, and service. It further discusses various service methods like buffet, table, and single-point services, evaluating their advantages and disadvantages. The report outlines the stages of menu product development planning, focusing on estimating food quantities, customer demographics, and pricing strategies. Finally, it evaluates the influences on the development process, highlighting the importance of cost, customer preferences, and sales volume. The conclusion emphasizes the significance of effective menu planning for attracting customers and increasing sales, recommending strategies for improving food concepts and advertising.

Menu Planning and Product
Development

Table of Contents
INTRODUCTION...........................................................................................................................3
Task A- Written Report...................................................................................................................3
1.1 Discuss the principles of recipe development..................................................................3
1.2 Assess factors that influence menu planning decisions....................................................4
1.3 Discuss factors that influence service methods................................................................5
2.1 Discuss the stages of menu product development planning.............................................6
2.2 Evaluate influences on the development process.............................................................6
Task B - Group Presentation............................................................................................................7
Covered in PPT.......................................................................................................................7
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Menu planning is one of the most crucial part of the food and beverage industry. Menu
planning is a process which is affected by many features of the restaurants where food is served
and there characteristics are - atmosphere, method of service, kind of service, customers needs
etc. On the other hand, Product development means to make a attractive or unique menu by
adding some extra items on it. The Present report is based on JOYA Restaurant, Which is an
modern Italian restaurant of UK, founded by Joe Viapiano (Bégin and et al, 2014). This provide
the Italian dinning, with stone-baked pizzas and home-made pastas and steaks, including
extensive wine list. As per this present report, there are many factor who influence the menu
planing and product development. Along with this, hotel industry using various principles for
developing recipes, which helps in attracting more customers towards their hotel. Further with
this, restaurants develop new food for making a positioning or competition at market place.
Task A- Written Report
1.1 Discuss the principles of recipe development
Recipe development is one of the most crucial part of menu planning in hotel industry
( Daoust, 2017). It plays a very important role chef of Joya Restaurant in order to get immense
pleasure while working at the hotel or any sort of home kitchens. There are various principles of
recipe development in Joya Restaurant that are given as below :
 The recipe should be full flavoured, colourful and unique.
 Recipe or dishes should be amazing and have fabulous taste, which can attract huge
amount of customers.
 Fragmentation, pickling and drying- preservation methods are used for the security and
for adding nutrition into food ( Davison, Lawson and Coatsworth, 2012).
 Now a days, people are more conscious for their health so, they preferred oil free or
healthy food.
 The value of the energy, vitamin A, protein, fat, calcium and vitamin C should be
balanced.
 Chef of the Joya Restaurant must follows many cooking methods in which they have to
use less oil for marking a food and make it different according to recipe.

 Time constraints is also essential during the development of recipe, as they examine how
much time is taken at the time of prepaing food. ( Din, Zahari and Shariff, 2017).
1.2 Assess factors that influence menu planning decisions
Menu can be represented as a list of things offered for sale and the aim of Joya
Restaurant is a place where people are going for chilling out and to have some delicious food or
beverages. While preparing food, consume huge time whereas it is important to make it in an
appropriate way and provide to the customers as per their demands. For proper planning, some
factors like budget, quantity, time available, etc. are to be considered by the Restaurant
( Eldredge And et al, 2016). Their are various factors which influence to take decision on menu
planning of Joya Restaurant are as follows : Decoration and attractiveness : In menu planning it is one of the most important factor
which helps to prepare the food as by this Joya Restaurant can gain attention of more
customers. They make their food unique or attractive by using various techniques for
preparing it such as, flavours, colours, shapes and textures.
 Age group : Nutritional diets is based on different different age groups, gender, size,
lifestyle habits, occupation and health, as all have different diet needs and thus needed
special diets. Budget/cost/price factor : Regular budget is to be prepared by Joya in order to take
effective decisions, and in according to that only, dishes should prepared, because it is
one of the most important factor for preparing effective menu.
 Time factor : This factor of menu planning, says how much time is to be taken while at
the time of preparing food, and if it take take huge time while preparing food, then it
must be managed by chef of Joya Restaurant effectively.( Hernández-Ocaña, and et al,
2018).
 Service : This is the factor which should be consider at the time of menu planning, as by
this factor Joya restaurant can gain the satisfaction of the customers.
 Seasonal availability : At the time of menu planning, it shuold be considered that to
cook only those dishes which are suitable with the season. If they are not preparing a
food according to season, in that case customers may get ill, so it is important to be
consider the season factor in the menu planning.

1.3 Discuss factors that influence service methods
In today's environment of competitive world, every organisation wants to render best
quality services to their customers. In the Food and beverage industry, there are various methods,
which are used by organization to gain the attention of customers ( Hodges, 2017). There are
some service which are provided by JOYA Restaurant are as follows :
 Buffet Service : In Buffet service, the food is placed on a table, where the foods can
easily access by the customers, and guests usually move along the buffet line and serve
themselves as according to their needs. In present time, Five star hotels are known to
have impressive spreads of buffets to attract more and more diners.
Advantage Disadvantage
 In buffet service, more staff is not
required in Restaurant.
 This service saves a lot of time of the
customers as well as of organisation.
 Wastage, the plates and chaffing dishes
increases the cost of the food.
 Temperature of food is difficult to
maintain in the line of buffet.
 Table Service : Table service is a food service on the table of customers by waiters. Joya
is a kind of modern Italian dining restaurant which provide table or dinning service to
their customers (Howell, 2013).
Advantage Disadvantage
 There is a chance to sit down and relax
with family and friends.
 In this service, customers can get
personal attention by the Hotels and
restaurant.
 Initial big expense in silver equipment,
which are kept on table to attract the
customers.
 Food may take long time to served and
also long time to be seated on one
place.
 Single-point service : In this service, order and payment are done at same time. It means
customer has option to have the food on premisses or want to take it away. This service
includes tray, trolley, home delivery, drive in, and in room dining services, etc.
Advantage Disadvantage
 Allows the guest to see the food before  This service consumes more Time.

they decide.
 Chance to make additions before it is
served.
 This service of food and hospitality
industry required space for moving
carts.
2.1 Discuss the stages of menu product development planning
It is the most crucial part of food and beverage company like JOYA ( Kinsella, Russett
and Starr, 2012). This section helps the organisation to attract different customers. While
developing traffic-driving menu, lot of patience and collaboration is required. In an organisation,
managers says about the quality and standard of the product. Menu planning process is basic
stage to meet the expectations of customers. The Stages which JOYA Restaurant will follow for
menu product development are as follows :
 In first stage it is required to ascertain about the quantity of food as mentioned in menu
which are going to be prepared by the chef of restaurant.
 It is required for the restaurant to estimate the production needs and details about the total
meal served in a day.
 It is very essential to estimate the number of guests as this affect the overall planning of
the menu ( Ottrey and Porter, 2016). There are different type of customers by group, age,
gender and religion. People are doing lot of work according to their physical needs so
that they need to require a good meal.
 Selling price should be consider by JOYA, so that the cost of food can affect the
customers in a effective manner.
2.2 Evaluate influences on the development process
Menu plays a very important role for selling a item in their industry. Along with this, it
helps in attracting the customers towards their industry. While at the time of making menu, they
considered about the taste and preferences of customers. There are various factors that influence
the menu development process of Joya Restaurant, which are outline below :
 Cost is one of the most important factor which influence the development process of
menu, as it is considered about the cost which is required for manufacturing a product.

 At the time of menu planning, its is necessary to consider the things which fulfills the
overall requirements of the customers, as they are the one one who are going to pay for
that (dish).
 The sales volume of the organisation also defines the processes of the business ( Ozdemir
and Caliskan, 2015). The expected and actual sales volume defines the selling price of the
product.
 Organization is required to have trained staff members at the time of menu designing.
Task B - Group Presentation
Covered in PPT
CONCLUSION
From the above report, it has been analysed that Menu planning is one of the most crucial
part of the food and beverage industry, whereas Product development makes the entire menu
more effective and attractive by adding new attributes in menu. A good menu planning helps
restaurants to increase the sales and to attract different customers by providing informative
characteristic of food. Along with this, several ways to implement recipe development which
includes language, terminology, design, colour, theme,etc. Are discussed in the above report,
which helps the organisation to gain the attention of large customers. A new food concept of
Perfect Italian meal has developed by the chosen organisation for the requirement of customer.
Every restaurant should choose those dishes which are demanded by the customers. At last,
report is end up by recommending yourself for improving the new food concept adopting more
strategies and different advertising tools in order to gain the attention of large number of
customers.

REFERENCES