Zio's Italian Kitchen Menu Planning and Product Development Report

This report provides a comprehensive analysis of menu planning and product development, focusing on Zio's Italian Kitchen as a case study. It explores the principles of recipe development, examining factors such as health consciousness and market competition. The report delves into the influence of various factors on business planning decisions, including age groups, decoration, time factors, seasonal food, and service methods. It also investigates different stages of menu product development planning, such as color selection, menu sectioning, dish descriptions, and layout selection. Furthermore, the report evaluates the impact of these factors on the development process, emphasizing customer preferences, cost and pricing strategies, and the importance of menu design in driving sales. The report also includes an analysis of the service methods employed by Zio's Italian Kitchen, such as buffet and table service, and how these methods contribute to customer satisfaction. The report concludes by highlighting the key factors that influence menu planning and product development, emphasizing the importance of adapting to customer needs and preferences to maximize profitability. This is a valuable resource for students seeking to understand menu planning and product development in the hospitality industry. The report is contributed by a student and is available on Desklib, a platform providing AI-based study tools.

MENU PLANNING
AND PRODUCT
DEVELOPMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK A Written Report..................................................................................................................3
1.1 Principle and factors of recipe development....................................................................3
1.2 Factors that influence business planning decisions..........................................................3
1.3 Factors that influence service methods.............................................................................4
2.1 Different stages of menu product development planning.................................................5
2.2 Evaluation of the influence of different factors on the development process..................6
TASK B Group Presentation ..........................................................................................................7
Covered in PPT.......................................................................................................................7
CONCLUSION ...............................................................................................................................7
REFERENCES ..............................................................................................................................8

INTRODUCTION
Menu planning is the process of arranging meals and dishes ahead of time. Several
dishes, starters, main course,beverages, cuisines, etc. are involved in menu planning.
Predetermined menu planning saves time and money as it provides a proper plan of quantity of
vegetables and fruits required by a hotel manager for serving food to customers (Bégin and et.
al., 2014). It ensures a balance diet and nutritional need of the customer. In this report Zio's
Italian Kitchen is considered for the analysis of menu planning and recipe planning. Zio's Italian
kitchen restaurant is serving delicious and healthy food to people since 1994. Zio is famous for
its open air piazza atmosphere which provides fun and entertaining parties for family gartherings,
parties , informal get-together , farewell etc. This report shows various initiatives which are
taken by restaurant in introducing a new food concept.
TASK A Written Report
1.1 Principle and factors of recipe development
The first and foremost step in menu planning is the recipe development. It refers to the
process of introducing any change or modification in the food recipe or menu of restaurant. In
terms of restaurant business it is necessary for them to keep updating the recipe and make profits
in business. The various factors which are included in recipe development are discussed as
under:-
To make a healthier recipe: People are facing boredom in food provided to them in
restaurants and at the same time they have become health conscious nowadays. It is advisable for
restaurants to make changes in dishes offered by mixing more veggies and herbs in dishes. Less
oily and less spicy food items are appreciated.

Competition in marketplace: It is responsibility of management of restaurant to keep
updating menu of their restaurant and introducing new dishes in the menu. Customers are
attracted to new and innovative food dishes so recipe development helps to increase the number
of clients/customers.
1.2 Factors that influence business planning decisions
Menu planning is the process which affects recipe development and planning of menu for
customers and people visiting the restaurant (Daoust, 2017). A well organised menu is necessity
of any restaurant because it represents the services and products I.e. food dishes offered to
customers. People go through menu before ordering food of their choice therefore a proper
analysis is done to make an attractive and good menu for convenience of customers. There are
following factors which are responsible for making decisions in menu planning of Zios Italian
Kitchen:-
Age groups: Customers are known as the major factor which affects the services and
products of any organisation. In restaurant food dishes are offered to customers therefore it is the
responsibility of management to keep in mind that services are meeting the requirements of
customers. Menu planning of restaurant depends upon age of people (Davison, Lawson, and
Coatsworth, 2012). Different kind of food is the requirement of individuals of various ages.
Youngsters prefer fast food items whereas old and middle age people do not like it that much.
Decoration: Menu of any restaurant is made attractive to impress customers. Menu
reflects various food items and beverages offered by restaurant. They should have contents of
food items with all specifications like Flavour, colour, texture, ingredients of that dish.
Time factor: There are few dishes which takes time in cooking so management ensures
that dishes should be made in time and have good taste. For such food dishes Chef has pre
arrangements of ingredients and spices and food pastes required for that food item.
Seasonal food: Menu of Zios Italian Kitchen restaurant is made on the basis of seasonal
food. Dishes in menu should involve dishes which are seasonal and they should be the priority of
manager to keep seasonal dishes. Customers are satisfied and will appreciate restaurant if it
provides good taste seasonal dish to its customers.
Service: Restaurant and management has to provide good service to people. Customer
satisfaction and loyalty helps restaurant to maintain customer base and increase revenue and
make profits for business (Din, Zahari, and Shariff, 2017). Service is reflected by reviews and

suggestions which are given by customers and people who consume food dishes in Zios Italian
Kitchen.
1.3 Factors that influence service methods
Menu planning includes preparation of food and after completion of this there is time to
serve that food and make it available for customers. There are various ways in which restaurants
serves delicious food to their customers which includes buffet system or self service, counter
service or table service.
Buffet system: It is a common way of serving food in restaurant. In this kind of system
food is served at one place in the restaurant and people serve themselves. Zios Italian Kitchen
serves different type of buffet that includes hot or cold buffet and finger buffet. Hot or cold
buffet is comprised of various hot dishes like Italian sausage and meatballs and cold dishes like
served at lunch or dinner. Finger buffet contains food items that are small ans easy to consume
like cupcakes, cocktail stick etc. Zios Italian Kitchen serves Mini Caprese salad, Chocolate
pancakes, in finger buffet.
Counter service: In this type of service, food is ordered at restaurant's counter and taken
by customers from the counter or directly served by restaurant guy a the table (Eldredge And
et.al,. 2016). Zios Italian Kitchen does not follow counter service but they are involved in online
food delivery.
Table service: This is serving of food order by a waiter or waitress at customer's table.
Zios Italian Kitchen uses silver service which is a food service that includes serving of food at
table from left side.
2.1 Different stages of menu product development planning
Menu is defines as the food items or dishes served at the time of meal. Menu design
attracts customers and impressive menu design are important in building customer delight. Menu
planning is an essential role in the functioning of any restaurant. Meal planning depends upon the
situation like dinner, marriage, function, birthday party, formal event. Zios Italian Kitchen
restaurant is also involved in catering business. They serve meals in various gatherings and
parties. Zios Italian Kitchen manages its menu very well by keep updating food items offered to
customers. There are different stages of menu product development which are discussed as
below:-

Choose colour that matches style of restaurant: Restaurants focuses on matching theme
and interiors with menu offered by them. In Zios Italian Kitchen menu is matched with Italian
theme and bright colour is used for it's menu.
Break menu into sections: Menu contains different categories of food dishes
(Hernández-Ocaña, and et.al,. 2018). Food items in the menu is divided into sections for making
it convenient and easier for customer to order right food. Food items are divided on the basis of
region, style and popularity. There are sections for main Lunch, breakfast and dinner which is
subdivided into Pasta, Salads, Fish, etc.
Listing of dishes and prices: The next step in menu development planning is initiating
the cost or price offered for food items or dishes. This restaurants take care to offer a medium
range for dishes. Menu also contains food combos and complimentary drinks for people.
Description of dishes with photograph: Menu includes a full description of food item
with ingredients, colour, gravy, spices mixed in that dish along with a photograph of that dish.
Select final layout: After evaluating all the about considerations one design is selected
and menu development is processed (Hodges, 2017). The selected layout is printed and
laminated for putting on food table for customers.
2.2 Evaluation of the influence of different factors on the development process
Menu planning is done to increase the profit or sales of the restaurant. It is very important
for business managers to put efforts in making restaurant menu effective and innovative. In menu
planning, it is advised to focus on different factors like customer preferences, cost and pricing,
and services provided by restaurant. An excellent designing of menu is profitable for restaurant
in increasing its sales (Howell, D., 2013). A careful placement and planning of food dishes and
items in menu helps to increase customer delight. When restaurant menu is keep updated and
new dishes are added to it customers will eat these dishes and if they like that new dish they will
talk about it and appreciate it. In this way more people will consume that new food item which
ultimately leads to increase in sales of restaurant. The most crucial thing to remember in
designing menu for restaurant is placing drinks and food in such a way that customers see them
and order for eating them. A correct way of menu pricing also plays an important role for
increase in business sales because customers order by seeing menu which gives information
about cost of food dish. Zios Italian Kitchen is offering a mashup dish which include both
Chinese and Italian food dish and this is going to make profits to restaurant. This new dish is

added in menu design on front page with its description and a photograph. As this is a new food
concept in that Italian restaurant it is offered at a nominal price and it is served as a
complimentary dish to customers who are ordering food of high price. This dish is also served by
restaurant as a starter dish and people who are consuming drinks and cocktails are given as a
complimentary food item to eat.
TASK B Group Presentation
Covered in PPT
CONCLUSION
From the above specified report, it has been analysed that menu planning is a key factor
in profit maximisation of any restaurant. There are various factors which affects the menu
planning in the organisation such as age group, Decoration, Time factor, Seasonal food and
Service. After menu planning the duty of restaurants is to provide food to customers. This is
done by using several methods like buffet system or self service, counter system and table
service. Menu development planning in restaurant is done on the basis of colour or theme of
restaurant, cost and price, sections, categories of food and photographs of dish. When restaurant
introduces a new food concept the management conducts a research for customer requirement.

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