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Sample Report On menu planning and product development

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TABLE OF CONTENTS INTRODUCTION ............................................................................................................................................ 1 TASK A FACTORS INFLUENCING MENU PLANNING AND MENU PRODUCT DEVELOPMENT PROCESSES ...................................................................................................................................................................... 1 1.1 ............................................................................................................................................................. 1 1.2 ............................................................................................................................................................. 4 1.3 ............................................................................................................................................................. 5 2.1 ............................................................................................................................................................. 5 2.2 ............................................................................................................................................................. 6 TASK B FINDINGS AND RECOMMENDATIONS RELATED TO FOOD SERVICE ENVIRONMENT AND A NEW FOOD SERVICE CONCEPT .................................................................................................................. 6 3.1 ............................................................................................................................................................. 6 3.2 ............................................................................................................................................................. 8 TASK C FINDINGS RELATED TO NEW FOOD SERVICE CONCEPT ........................................................... 10 4.1, 4.2, 4.3.............................................................................................................................................. 10 TASK D REVIEW OF SELF LEARNING ........................................................................................................ 12 CONCLUSION .............................................................................................................................................. 13 REFERENCES .............................................................................................................................................. 14

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TABLE OF FIGURES Figure 1 Project Planning for Recipe Development ...................................................................... 2 Figure 2 Recipe development process ............................................................................................ 4 Figure 3 A typical floor layout to increase efficiency .................................................................. 10

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INTRODUCTION One of the most significant objects of organizations in food service industry, is menu planning. Preparing of menu is an art in itself and it requires meticulous selection of delicacies for varied courses. Menu planning is undoubtedly a lengthy process but highly imperative. The current report takes a look into the factors influencing menu planning and understands the concept of new food development.

TASK A FACTORS INFLUENCING MENU PLANNING AND MENU PRODUCT DEVELOPMENT PROCESSES 1.1 The development of recipes form an important part of every food service organization. A recipe basically refers to a tested and standardized process of preparing food, in which the type of ingredients to be utilized, their percentage, order of mixing and the temperature and time for cooking are all decided to make a delicious and uniform product. There are different principles of recipe development. Prior to the development of actual recipe, project planning is required.

This planning will help in developing action steps in clear sequence and an assessment of objectives and priorities (Arora, 2007). The project planning pattern for developing recipes has been given below:

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Figure 1 Project Planning for Recipe Development (Source: Recipe Development and Evaluation, n.d) The next step is recipe testing which involves testing the newly developed or already existing recipes. Once it is done, the recipes are evaluated to find out whether the cooking method is logical, are any special equipment required, does it need excessive time etc. Following this is the step of recipe writing. Recipe acts as a blueprint for actual food production. Below mentioned are the main principles and keys to a fruitful recipe (Rodgers, 2007). It must be: Reproducible – It must be written so that it is possible to repeat it with uniform results.

Concise – It should be precise but sufficiently comprehensive to provide required information (Andaleeb and Caskey, 2007).

Easily Prepared – There must be minimum steps in an organized sequence. Ingredients ought to be listed in the units of common parlance which augment accuracy.

Pleasing to the senses – Has satisfying and stimulating aroma and flavors with suitable mouthfeel and texture (Edelstein, 2010).

Interesting – Carries certain appeal that is adds variety to the dish.

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Economical – It must entail attributes of economy – not every time from standpoint of budget but also economy of material and human resources.

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Thus, the recipe development process can be summed up through the following figure:

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Figure 2 Recipe development process (Source: Recipe Development and Evaluation, n.d) 1.2 

Location of the restaurant – If the eatery is located in a business area then the menu must be engineered in a specific manner so that the service will be fast and it is moderately priced.

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Type of restaurant – If it is a Mexican restaurant then most of selection will be Mexican (Kivela, 2001).

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Type of guests – Type of customers, i.e. their income, religion, age group, spending capacity must all be taken into account. For instance, high income group people normally prefer a lavish meal as compared to middle class people.

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Capabilities of the kitchen and wait staff – If an elaborate menu is out of bounds for the cooks then it should not be planned (Kivela, 2001).

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Seasonal Availability – Though there are technologies available to store any type of food product for all year round, still, seasonal specialties should always be included in the menu.

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Nutritional Content – It is important for the menu to be nutritionally balanced.

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Menu Cost – It is also crucial to bear in mind the selling price of the food items so that it is possible to control food cost (Hartwell and Edwards, 2009).

1.3 A number of factors are there which affect the service methods being adopted in food service organizations. Some of them have been listed below: 

Type of restaurants – If it is a fast food restaurant, then it stresses on speed of service and customers have to place their orders on the counters and get their food products from there itself. This is completely in contrast to a fine dining restaurant where table service is provided to the guests. In family style restaurants, food is normally served on platters and the guests serve themselves (MacFie, 2007).

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Menu Style – There are a rage of menu styles available i.e. A la Carte, cycle menus, buffets etc. Serving methods vary according to these styles as well.

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Skills of the serving staff - In plush restaurants, the wait staff is highly trained and is perfect in providing personalized services to the guests. On the other hand, in casual dining restaurants, the staff members are not so skilled so as to provide highly specialized services (Pechan, 2005).

2.1 Planning the menu product development involves a series of steps. These have been outlined below: 

Knowing the guest – This is the first and foremost step for successfully planning a menu.

It is imperative to compile the sales information, including the preferences of the customers visiting the establishment, their age, how much money they spend and what all things they order (Oosterveer, 2007).

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Diagnosis – The subsequent step is to properly analyze the menu items which are top performers, which are in middle of the pack and those which are not having good sales.

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Knowing own operations – The restaurant must have proper understanding of its theme or cuisine in which it is specializing or wants to specialize. There needs to be sufficient availability of equipment required to prepare the intended dishes. Suitable quality standards need to be in place and proper budget must be developed to have an idea about the food cost (Rivera and Shani, 2013).

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Content – In this stage, the contents of the menu can be planned, covering the menu sections or categories, the pricing structure and menu items in each category. Innovative merchandising techniques, branding and compelling language will be used when planning the contents.

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Design – Subsequent to the finalization of the copy, the next step is to design the menu layout in which the menu will be fitted (Amjadi and Hussain, 2005).

2.2 Menu is regarded as one of the most important tools for increasing sales of an establishment. The development and preparation of the menu is reliant on the food preferences of the guests. There are a number of factors which impact the menu development process like customer needs, brand image, cost of ingredients etc. It is highly essential that the planned menu caters to the needs and preferences of the guests. Avant-garde kitchen equipment is also needed prior to finalizing the menu. Another crucial factor influencing this process is the availability of skilled staff in both kitchen and service department (Rostron, 2011).

TASK B FINDINGS AND RECOMMENDATIONS RELATED TO FOOD SERVICE ENVIRONMENT AND A NEW FOOD SERVICE CONCEPT 3.1 Menu designing or engineering as it is otherwise known, is an intimidating prospect for foodservice operators. The current section delves into the designing of a menu for a restaurant which specializes in Italian cuisine. The menu has been designed keeping in mind the process of Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Architecture Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

recipe development. The nutritional content, attractiveness of platter, healthiness and hygiene have all been borne in mind (Shiring, 2012). An authentic Italian menu has been prepared taking into account the space, available equipment, work flow and efficiency of the restaurant. In addition to this, the availability of needed ingredients during the lifetime of the menu, cost and seasonal ingredients have also been considered. Besides this, for the purpose of stimulating the interest of guests, dishes which are prepared using myriad of ways have been included. A variety of cooking methods such as deep fried, boiled, poached, batter dipped, baked etc. First impression generally makes a long lasting imprint on the intellects of customers. For this very reason, the whole menu decidedly complements the theme, color, interiors, merchandising, cutlery and space of the restaurant.

It has been ensured that the name of food items presented on menu are easy to read and very attractive. Moreover, special attention has also been paid to place the popular items on top of the list. There is a separate menu for every meal time. Furthermore, a there is no fixed single menu will be circulated for a period of six months. A la Carte order style is there in the restaurant and the customers can order as per their desire. The restaurant serves only lunch and dinner which include a sumptuous variety of pasta, salads, appetizers, vegetables and desserts. The restaurant does not serve beverages. Below presented is the menu: Antipasti Summer Salad

£14.75

Fritto Misto (Selection of fried fishes)

£17.75

Mozzarella in Carrozza (Mozzarella in stir fried bread with anchovy and garlic £16.75 sauce Culatello (Best Italian ham with cheese)

£15.00

Avocado Bernado (Avocado with prawns, scampi and lobster)

£16.25

Cozze Vongole (Clams and Mussels in parsley, rosemary, garlic, tomatoes and £18.00 white wine) Pasta e Risotti Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Architecture Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

Pastachina (Owner’s secret recipe for Northern Italian lasagna)

£16.00

Rissotto con Gorgonzola (Risotto with Cherries, Chicken and Gorgonzola)

£18.00

Fettuccine Toscana (Fettuccine with truffle and Tuscan Sausage)

£15.00

Spaghetti Aragosta (Spaghetti with Anise Seeds)

£28.00

Desserts Lemon Tart

£8.00

Chocolate cake with mascarpone

£8

Lemon Sorbet

£7

Almond Tart with prunes

£8

Pannacotta with grappa and raspberries

£8

Proper attention has been paid to the balance of menu. There is a balance between popularity of items, menu prices, food cost and marketing as well as financial considerations.

Apart from this, there is aesthetic balance of flavors of food, textures and colors. To top it all, special focus has been given to maintaining the nutritional balance in the delicacies on offer. The items on the menu as evident above have been described, are believable and easy to read. There are decorative patterns such as borders, photographs and other artworks as well that totally suit the style of cuisine being offered by the restaurant. The nutritional and dietary claims which have been made are all supported by scientific data which the customers can check any time.

3.2 Consumers form their personal individual meanings from the service environment, all through the service process, signifying that the consumer service experience is not solely controlled by restaurant management. As some of the drivers are experienced only when they are not present or when they are evidently pleasing or disturbing, it is crucial for the restaurant managers to comprehend such dimensions for the purpose of treating them appropriately (Pechan, 2005). Bearing in mind this aspect, the food service environment of the restaurant has been designed and developed in tune with the menu, service style and recipe.

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The menu style of the bistro is A la Carte as the items are priced and listed and priced separately. A formal seated meal style of serving will be followed in the restaurant keeping in mind the menu, where all courses will be plated by the chefs and personally served by the stewards to the guests. The dĂŠcor of the restaurant includes an open kitchen, a rich interior and grown up tables. There are hints of Italian culture everywhere such as pretty balsamic bottles on the shelves, Venetian masks etc. The purpose of keeping an open kitchen is to provide a feeling of relatedness to the customers. The guests can interact with the chefs while they preparing the food and can even try their hands in cooking.

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Kindly Mail us at: help@instantessaywriting.com The food service environment will feature premium quality materials, with focus on Italian atmosphere intended by the owners. The wait staff is going to proficiently trained wearing formal attire. It will essentially be a fine dining restaurant. The conviviality of the food service environment will be emphasized with a woody dĂŠcor, ornate chairs and tables, wonderfully patterned carpets and remarkable antique fixtures.

The menu does not include any frozen items and everything is prepared fresh. Therefore, keeping the kitchen close to the restaurant floor is the most viable and optimal option. The main

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aim behind this is to improve on-site service focusing on staff and kitchen layout, thereby increasing customer satisfaction.

Figure 3 A typical floor layout to increase efficiency (Source: Shiring, 2012) Such food service environment requires detailed planning and preparation as well as elaborate tableware than other layouts and styles. Food will be served from a from a side table, food wagon or offered to the customers from a serving dish. Seven course meals are possible to be served in this food service environment and after each course, the plates will be removed.

Conclusively, such setting will be the most appropriate and feasible for the restaurant as far as its menu, recipe and serving style is concerned.

TASK C FINDINGS RELATED TO NEW FOOD SERVICE CONCEPT 4.1, 4.2, 4.3 Transforming concepts into prototype food products which can be seen, smelled, tasted and savored is an especially choreographed set of events. New food product development Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Architecture Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

demands intimate blend of experience, art, skills and technology. This can be better described using the example of developing an Italian meal.

The ideal Italian meal – An Italian meal structure resembles other European ones, comprising of breakfast, lunch and dinner. Mid-morning as well as mid-noon snacks known as “merenda” will also be included in this structure. An Italian Dinner which is the main focus here involves four courses i.e. the antipasto, the primo, the secondo, the contorno and the dolce. To have access to such type of concepts, below mentioned steps need to be followed: 

Choose base of item – This comprises of bread, risotto and chicken which meet the demands of the consumers effectively. They provide freshly served antipasto in forms of salads, selection of fishes etc.

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Fill it – For the fillers, there are ham, chicken, avocado which ensure delectable food for the guests and draws their attention towards the same.

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Cover it from the top – Over the prepared meal, parsley, onions, oregano chili flakes are sprinkled. An Italian salsa is also prepared as an accompaniment.

The aforementioned process provides myriad of delicacies to the customers as it presents

a complete assortment of a full course Italian meal. Food service in this context will be classified and highly elite because Italian food is best savored slowly. The meal has on offer starters, appetizers in form of pasta, rice, polenta and soup, main course in form of fish, meat and chicken, platter of vegetables and a sweet dish in the end. This meal will be equally relished by foreigners, locals and Italians. All sections of the society will have access to this meal except the very impoverished. This is likely to generate high profit as it includes every item which an Italian restaurant will serve. This concept of the Italian meal will be in the budget of majority of the people and they will receive high levels of satisfaction after consuming these items. People will be able to get different types of food products every day. Hence, the menu will become a lot better and effective plus the preferences of the customers can be identified. Subsequent to the identification of their preferences it becomes possible to highlight the top performing items, the mediocre ones and the ones which are not generating expected sales.

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The best means of launching the new food concept is through placing posters and hoardings on billboards and even by way of inviting people to an open food exhibition. An attractive menu will increase the visibility of this new concept. The chefs can also recommend this to the people visiting the restaurant. In addition to this, special offers and schemes can be introduced in the beginning to induce the guests into trying this new meal.

TASK D REVIEW OF SELF LEARNING The report emphasizes on manner in which menu planning and food development is carried for various occasions and hospitality industry. I have gained a very deep understanding and learning of various aspects related to the menu planning. The report although focused on creation of plan for restaurant; it helps in gaining insights for taste and preferences of various people. It is through in-depth research that I came across the fact that eating habits and preferences for various individuals vary widely. Moreover, I have generated an idea of range of eatables available in market place. The research taught me a lesson that running a restaurant is not an easy task. The management is responsible for ensuring adequate satisfaction to its Toll Free No: +1 213-929-5632 E-mail: help@instantessaywriting.com Get best Architecture Essay Writing Service by the expert writers of Instant Essay Writing, we provide best writing services to students.

members. It also brings forth the fact that every individual has different reasons for visiting the restaurant. This in turn affects the eating preference and their final order. Most of the valuable insight that gained while preparing menu for restaurant is appropriately costing different products and fixing up adequate prices. It is one of the difficult and tedious task since you cannot allocate cost to each dish separately. This is due to usage of similar raw materials for various products that are eatables for restaurant. I agree on the fact that one has to completely involve his/her brain while deciding prices for each of its eatables. Moreover, the food planning is an area that is mostly based on human perception. I have also learned to understand the requirements of other party and meeting them efficiently. Presently, I am in situation where I can believe that you have to put yourself in other's shoes so as to understand their taste and preferences. I can say that complete research was a journey to various learning and experiences that I wouldn't have gained without conducting this research.

CONCLUSION Hence, from the entire report, it can be concluded that menu planning and development is a rather meticulous task and involves great deal of thought. Though it is time consuming, but it is highly crucial for customer satisfaction. A menu is reflective of a restaurants’ capacity to offer and serve. The serving styles, menu styles and recipe development process are crucial aspects that need to be taken into consideration by every eating outlet. There is also a need to regularly update the menu to incorporate the changing tastes and preferences of the customers. Properly trained kitchen and wait staff are essential to ensure the successful of a good menu.

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REFERENCES Books and Journals Amjadi, K. and Hussain, K., 2005. Integrating food hygiene into quantity food production systems. Nutrition & Food Science. 35(3). pp.169 – 183.

Andaleeb, S. S. and Caskey, A., 2007. Satisfaction with food services: insight from a college cafeteria. Journal of Foodservice Business Research. 10(2).pp.51-65.

Arora., 2007. Food Service And Catering Management. APH Publishing.

Edelstein, S., 2010. Nutrition in Public Health. Jones & Bartlett Publishers.

Hartwell, H. and Edwards, J., 2009. Descriptive menus and branding in hospital foodservice: a pilot study. International Journal of Contemporary Hospitality Management. 21(7). pp.906 – 916.

Kivela, J., 2001. Menu Planning for the Hospitality Industry. New Delhi: Global Book Publishers.

MacFie, H., 2007. Consumer-Led Food Product Development. Elsevier.

Oosterveer, P., 2007. Global Governance of Food Production and Consumption: Issues and Challenges. Edward Elgar Publishing.

Pechan, P., 2005. Genes on the Menu: Facts for Knowledge-Based Decisions, Volume 1.

Springer Science & Business Media.

Rivera, M. and Shani, A., 2013. Attitudes and orientation toward vegetarian food in the restaurant industry: An operator's perspective. International Journal of Contemporary Hospitality Management. 25(7). pp.1049 – 1065.

Rodgers, S., 2007. Innovation in food service technology and its strategic role. International Journal of Hospitality Management. 26(4). pp.899-912.

Rostron, K., 2011. Strengthening national food control systems: A review of the literature and insights from the movers and the shakers. Worldwide Hospitality and Tourism Themes.

3(5). pp.402 – 412.

Shiring, S., 2012. Professional Catering. Cengage Learning.

Online Recipe

Development and Evaluation. n.d. [pdf].

Available through: <http://unaab.edu.ng/attachments/457_NTD%20401.pdf>. [Accessed on 1 July 2014].

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