Management Menu Planning and Product Development - McDonalds - Case Study Example

The paper 'Management Menu Planning and Product Development - McDonalds " is a great example of a management case study. It is a method to communicate with the customers about the product. It includes a nutritional value that each product consists of. It also determines what kind of ingredients need to purchase, how they can be prepared, equipment needed and the qualification of staff. The cost involved in the whole process from buying raw material to finally serving it to the customer (McVety, Ware and Ware, 2001) Principles of Recipe Development:Healthy recipe development needs innovation and strategic thinking so that it can attract a sufficiently large amount of consumers.

Most importantly Recipe developers should have an idea about the customer test and choices. Principles that need to be taking into account are the following • Nutritional needs of the customer:The current interest of the consumer should be considered in this regard. The focus should be on fruits and vegetables first which include a large range of healthy and colorful ingredients –started from nuts, grains, legumes, plant leaf then it will shift to low-fat dairy, egg, fish, meats etc.

animal products. To design nutrition-based recipe oil has a very necessary part. The oil that has low saturated fat /zero Trans fat contributes high nutritional value and great test in the recipes. Healthy fats and proteins also should be considered to promote a positive health profile to the customer. • Variety of food items:Emphasize a variety of food items can be a good strategy to attract food lovers. It can be designed in two separate parts that are one ‘regular’ menu items and another one is ‘special’ menu items which will change every month and the special innovative item can be included in this section.

• Maintaining budget:The procedure of buying raw material to preparing the food need to be designed in such a way that it should be under budget. Otherwise, it will affect the business. • Issues regarding staff and supporting resourcesStaffs should be skilled and talented so that the quality of food can bit the competitors. Other support staffs like finance, delivery staffs should have proper training so that business can run easily. There are also other resources like cooking utensils, storage devices and other facilities that need to be in proper condition.

• Getting feedback and continuous improvementGetting feedback from the customer and staffs about their requirements and taking advice is necessary to be up to date and top of the customer choice.