Menu Engineering and Design: Competitor Analysis, Planning and Designing a Balanced Menu

Assessment 3 –
Portfolio
MED201 Menu Engineering and Design
Student Name:
Submission Date:

Table of Contents
Introduction................................................................................................................................1
PART – A (Competitor Analysis)..............................................................................................1
Current restaurant venue and menu........................................................................................1
Similarities in the menu of these restaurants..........................................................................2
Current trends in the market...................................................................................................2
Marketing strategies used by Orana.......................................................................................2
PART – B (Planning and designing a balanced menu)..............................................................3
Creating a menu......................................................................................................................3
Overview of chosen menu......................................................................................................4
Ingredients list and suppliers..................................................................................................4
Recipe costing of five dishes..................................................................................................4
References..................................................................................................................................6

Introduction
Restaurant owners and hoteliers find it very critical to consider the needs of the
customers while developing a menu. They are also requiring predicting about the amount
these customers are willing to spend. Thus, it is very essential in the evaluation of
competition to identify the needs of the customers, marketing strategies and current trends at
the time of developing menu. The current report focuses on all these aspects and based on
that balanced menu will be designed for the commercial establishment.
PART – A Competitor Analysis
Current restaurant venue and menu
Basis of
difference
Orana Hill of
Grace
Bistro
Blackwood
Chianti
Restaurant
Sean's
Kitchen
Jolleys
Boathouse
Venue
Rundle
street,
Adelaide,
Victor,
Richardson
road,
Adelaide
Rundle
street
Adelaide
160, Hutt
St,
Adelaide
5000
Adelaide
Casino,
North
Adelaide
Jolleys
Lane,
Adelaide
5000
Number of
Menu
3 3 3 2 9 4
Types of
menu
served
Lunch,
wine and
dinner
Ala Carte, 6
course
degustation,
6 course
vegetarian
menu (Hill
of Grace
Restaurant,
(2018)
Drinks,
desserts
and main
Breakfast,
lunch &
dinner
Children,
finger &
fork,
dessert,
wine list,
pre-
theatre,
$25 lunch,
lunch
menu,
girl’s day
out and
Sean’s
kitchen
Ala Carte,
tasting,
small
function,
functions
pack menu
1