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

info@foodresearchlab.com

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

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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.