Strategic Menu Planning and Development Analysis for McDonald's

This report examines the menu planning strategies of McDonald's, a multinational restaurant chain. It delves into the principles and factors influencing recipe development, including customer satisfaction, social response, and food product techniques. The report analyzes factors impacting menu planning decisions, such as menu selection, time management, and variety, and explores different service methods like counter service and English service. It also outlines the stages of menu product development planning, including sales mix and feasibility examination, while considering the impact of social, economic, and domestic factors, as well as media influence and employee skills. The report concludes by highlighting the importance of effective menu planning in attracting customers and building brand value.

Menu Planning

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
1.1 Principles and factors of recipe development.......................................................................1
1.2 Factors which impacts menu planning decisions..................................................................2
1.3 Factors that impacts on services methods.............................................................................3
TASK 2............................................................................................................................................4
2.1 Stages of menu product development planning....................................................................4
2.2 Impact of various factors on development procedures.........................................................4
TASK 3............................................................................................................................................5
Covered in PPT...........................................................................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Menu planning is effective procedure which assist in developing and building values of
new services and facilities in the whole market place. With the assistance of this process, an
enterprise can easily attract large number of customers towards their creative and innovative
goods. It is not an easy task, where management and professional requirements required to
determine effective quality which provides high level of satisfaction to their buyers according to
their needs and demand towards innovative goods and services. Along with this, such type of
things can easily developing and making appropriate and new image of company for targeting
more customers in proper manner (Carpenter, Lyon and Hasdell, 2012). This project is based on
McDonald which is multinational restaurant. In this report, the company are describing about
main principles and factors which are used for determining the recipe development process. This
will representing various stages and justifications towards effective goods development planning
in better manner.
TASK 1
1.1 Principles and factors of recipe development
McDonald is very renowned and popular eating place unit which are providing various
food items and nutrition. These are offered to their customers and also make necessary changes
as per their buyers needs and demand. The best part of this restaurant is to maintain quality of
their goods and services which are like by customers. In current time period, they need to launch
new food concept for providing creative and attractive things for their guests. With the assistance
of this procedure, they can easy to assume required development and customised commitment
towards their appropriate work and facilities in proper manner. It is fresh and new concept which
has been introduced by their executive chef and also they are introducing new thoughts and ideas
regarding market development (Filieri, 2013). Along with this, changes are made for new
product development whether they give positive or negative impact that are described as follows:
Advantages:
 Alteration and modifications in recipe development that can easily attract new and
present customers in better manner.
 Such type of things can give various opportunities to the company for getting high
competitive benefits in simple way
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 With the help of this process, McDonald can easily get potential profit and growth
Disadvantages:
 These type of alterations are immediately consequence on merchandise expenditure or
price
 For launching new commodities in new market, an organisation required to adopt various
promotional methods and techniques
Value of recipe improvement- There are different values of recipe improvement which are
presenting that McDonald require to follows their effective strategies and policies that are
discussed as under:
 Food products techniques- It is one of the most essential problems and issues which can
directly affect on recipe development process (Fuller, 2016). For this, a company require
to use or adopt creative and innovative type of methods which help in launching new
commodity in the large market place.
 Customers satisfaction- Customers are play an important role in an enterprise which are
take place various services in that locations. For this method, McDonald require to
manufacture new goods according to the needs and demand of customers in proper
manner.
 Social response- After introducing new product in the market, McDonald require to
analyse and examine the social and customers feedback and response towards their
effective services or facilities.
1.2 Factors which impacts menu planning decisions
Menu preparation is not easy project due to this whole management and administration
required to determine each and every element which can immediately impact on their buyers and
merchandise value in proper way (Harrington and Ottenbacher, 2013). There are different which
are given below which directly impact on menu planning decisions that are as follows:
Menu collection- It is one of the essential factor which directly affect on menu planning
decisions in appropriate manner. For this executive chef and administration requirements to be
determine material and elements which they are use for making new products.
Time management- This is one of the important factor which executive chef required in
determining in their food developing procedures. If food items or nutrition issue too much
instance which are get prompt in between administration requirements for deviate their buyers
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cognition towards other things where they can easily disappointed in between waiting time
period.
Variety- In the hotel industry, it is necessary that they are offer different types of goods
and services to their guests (Morris and Morris, 2012). With the help of this, they can easily
attract them towards their tasty dishes. Such kind of things provide various thoughts and ideas to
customers for selecting best content as per their needs and demand.
1.3 Factors that impacts on services methods
In hospitality business, it is one of the important position which gain attention of large
number of buyers towards their techniques of serving. Such components and aspects are
accompanying to buyers needs and necessitate that company required to appreciated in better
way. There are various service method which are described as under:
Counter facility – It is the communal service acting and method where eating house can
set up assorted nutrient items on side table. Within this, the buyers require to offer and service
their products according to their requirements and choice. It is that type of services which are
serve on common table where guest can take such things in effectual mode.
Benefit:
 These are very economical in cost
 Such type of facilities help in render nutrient items in acknowledged time framework
Disadvantages:
 Their products are reason to great volume of wastages
 In this, restaurants does not offering decoration substance point
English service- It is very specific and common serving method which are provides food
items from left side of customers at particular place (Pitta and Pitta, 2012). This item are
standard quality services that are used for giving in famous restaurant and hotels.
Advantages:
 It can consider specific and technical services to their guests
Disadvantages:
 It is seen to be time consuming service method
 This is regard as advanced assets investing
Restaurant work- Such services are ascertain as individual preparation performing where
customised required to act with service supplier for taking appropriate goods according to their
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customers necessarily and demand. These types of services are giving at particular counter along
with tray service.
Advantages:
 It is very cost effective techniques
Disadvantages:
 The firm customers require to take specific services from particular place
TASK 2
2.1 Stages of menu product development planning
For McDonald , it is very indispensable for development effectual and creative menu
cardboard which provide appropriate cognition about organisation services and facilities to their
guests. Along with this, there are different phases of menu merchandise improvement designing
that are described as under:
Sales mix- for developing menu products, it is necessary that an enterprise choose
effective idea and thoughts between others in correct manner. With the assistance of this, they
can easily select one attractive idea among large number of different individuals. It is that
procedures which determined as sales mix (Prahalad, 2012).
Feasibleness examination – After this, all the procedure, enforcement cook required to
render creative and attractive repute of specific foods which can easy to acquiring their
customised eye.
2.2 Impact of various factors on development procedures
Before merchandise improvement, an enterprise required to look towards various
objections of several aspects which can directly impact on their procedure of development in
effectual way. There are various element that are described as below:
Social – These are that factors which are related to taste, choice and preference of buyers
towards particular goods and services. For analysing these factors, an enterprise required to serve
and offer similar types of commodities (Stolzenbach, Bredie and Byrne, 2013).
Economic – These are that factor which are related to impact of goods and services on
economic values and beliefs. Such factors are connected with customers income and revenue for
buying different kind of installation and work in correct way.
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Domestic – It is that procedures which are supported on eating house individual product
value for their buyers. For this, administration cook require to offering specific goods which
included in their firm belief and need.
Impact of media – Such type of methods and techniques will assist in providing and
launching effective goods and services with the help of social media. It will also used on various
activities that can be used as promotional activity (Swarbrooke and Page, 2012).
Significance of employees skills and abilities – For an enterprise, it is necessary for
managing and maintaining person skills and capabilities for offer best quality based services to
their buyers in better manner.
TASK 3
Covered in PPT
CONCLUSION
Accordant to the preceding mentioned study it can be analysed that Menu planning is
effective procedure which assist in developing and building values of new services and facilities.
With the assistance of this process, an enterprise can easily attract large number of customers
towards their creative and innovative goods. McDonald is very famous and popular restaurant
chain which are providing different food items and dishes. These are offered to their customers
and also make necessary changes as per their buyers needs and demand. Menu planning is not
simple task due to this whole management and administration required to determine each and
every component which can immediately impact on their customised and merchandise value in
correct way. it is very necessary for processing effectual and creative menu cardboard which
provide appropriate cognition about organisation services and facilities to their guests.
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