Why Choose Guires's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Guires Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Guires reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Healthy Menu Development for Restaurants with taste and quality

25 Nov

Planning to Start a Restaurant: Developing Healthy Menus for your restaurant without compromising taste and quality

by Food Research Lab

in New Food Product Development

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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

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

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

planning-to-start-a-restaurant-developing-healthy-menus-for-your-restaurant-without-compromising-taste-and-quality

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 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

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:

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.
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.