Copyright © 2020 Food Research Lab. All rights reserved 1
Planning to Start a Restaurant: Developing Healthy Menus for your
Restaurant without Compromising Taste and Quality
Dr. Nancy Agnes, Head,
Technical Operations, FoodResearchLab
In-Brief
No matter if you're developing your first
restaurant menu, all you need is a strategy
to have a place for both the food and
beverages from the food product industries.
If you start to formulate a plan, you're
already on the way to success. Your
restaurant menu should give meaning to
the overall customer experience and also
delivering emotions, brand personality.
Food research lab helps you to understand
the fundamentals of a restaurant's menu
concept without compromising quality and
taste for Food product development in
industries.
Keywords:
Food product development in industries,
food industries development, the new recipe
in food industries, food development
recipes, recipe development consultant,
food development from technology, food
industrial development, recipe development
services, food product development, food
product industries, recipe making
consultants, recipe development processes,
recipe development, standardized recipes.
I. INTRODUCTION
The first step to develop a memorable food
and menu, you must have a complete
understanding of your target audience. You
must be responsible for advanced hyper-
local analysis (competitive analysis) and
focus on knowing your local economic
factors. If you're starting, draft a menu
concept will guide both you and your
interior designing of the kitchen that is
going to deliver significant storage and
production. Food research lab helps to know
the food development recipes under the
guidance of recipe development consultants
for food industries development.
There are many ways to start a plan for the
restaurant, but few factors contribute major
factors towards a successful business are as
follows,
1. Draft a menu:
First thing, you should ask yourself
What is the primary identity of your
restaurant is?
What is your area, best for?
From here, you should start to develop a
flavour profile analysis with supporting
factors such as colours, odour and textures
that will be promising to customers to make
the new recipe in food industries. The target
is to make it simple and remarkable. Keep
your menu under 32 items for ideal
productivity, and to reduce confusion and
anxiety among your customers. Remember,
guests prefer to decide within 2 minutes.
Use this time to list out your craving menu
and if it's too large, make it precise
Copyright © 2020 Food Research Lab. All rights reserved 2
2. List out the core ingredients
Developing a menu, with new and various
dishes of drinks, can take a lot of trial and
error processes. It's essential to understand
your target and market while working with
flavours that excites the customers go 'wow'!
Then make a list of the core ingredients,
deliver that wow concept within your ideal
menu. It will be helpful if you consider how
you can repurpose raw ingredients to reduce
food costs and waste as much as possible.
When considering components, try as much
product near you – for example, produce
that is in season, food cooks from your area,
or meats from a local farm. Use this time to
list out all the main ingredients you will
require for food development recipes
3. Supply chain
After knowing your concept of idea and its
core list of ingredients, you can find them in,
It would help if you reduced your risk
(costs) by neglecting the third parties within
the supply chain. While planning your
menu(s), make a list of the number of
targeted suppliers, including data within
their company past, their storage facilities,
delivery methods, and ethical production
environment. Draft a list of three to four
local butchers, seafood suppliers, local
wineries, and produce suppliers (etc.)
needed for your business concept.
4. Menu items cost:
With the help of recipe development,
consultants, or merely inputting available
information into a spreadsheet will allow
you in analyzing your menu ideas, portions,
and each item associated with its list of the
ingredients.
The concept of noted ingredients, and each
supplier's cost, the menu items can be priced
accordingly for your target consumers and
the nearby economy. Also to check
Is there enough profit-based income on
your location's requirements?
Is there enough balance in the pricing?
What is the average revenue per
consumer?
It is where a business plan in place will
guide to understand clear key performance
indicators (KPIs) required to own a
successful restaurant in the field of food
industrial development
5. Set up your plating and glassware
You have the idea and direct costs by this
time, and you can move to the next step. The
aspiring restaurants forget about this one. It's
time to consider how your customer will
consume and drink your craving menu.
How will it appear on the plate or glass?
What are the contrasting colors with the
other? Is the dish or drink social media-
worthy? What elements should use a fork or
spoon? If it's available for take-away or
dining purposes, how will the menu lists
perform after being in a utensil for 10+
minutes on taking away?
It's ideal for plating it three different ways,
testing it, taking pictures, and testing its
longevity if it for take-out. Again, trial and
error make perfect with the help of recipe
development services to make standardized
recipes
6. Run a trial kitchen
Undoubtedly, this process is the most
exciting aspect –flavour testing! Does the
menu items meet and exceed your
expectations? Provide each article with a
few different reviews and decide which is
best. Make others involved in the test and
Copyright © 2020 Food Research Lab. All rights reserved 2
don't be afraid to utilize a soft opening to
gather feedback. You might take photos and
upload them on online platforms to see the
engagement from a visual standpoint.
The key to a right and the special menu is to
make it small and precise with ideal items
that you want to be reputed for – creating
benchmark among competitors,
differentiating your concept from local
competition and offering a balance in
pricing. This method is the recipe for
success employing with recipe making
consultants
II. CONCLUSION
A healthy menu is the most important for the
development of the menu. Customers should
never forget your restaurant name and food
name despite getting sick after getting
consuming your food. Food product
development should be tasty and healthy.
Food research lab suggests you follow the
guidelines stated in this blog.
REFERENCES
1. Glanz, K., Resnicow, K., Seymour, J., Hoy, K.,
Stewart, H., Lyons, M., & Goldberg, J. (2007). How
major restaurant chains plan their menus: the role of
profit, demand, and health. American journal of
preventive medicine, 32(5), 383-388.
2. Jun, J., Kang, J., & Arendt, S. W. (2014). The effects
of health value on healthful food selection intention at
restaurants: Considering the role of attitudes toward
taste and healthfulness of healthful
foods. International Journal of Hospitality
Management, 42, 85-91.