Menu Review and Redesign for BurgerFuel: A Food and Beverage Outlet in New Zealand

This paper reviews the menu of BurgerFuel, a food and beverage outlet in New Zealand, and suggests a redesign to improve its nutritional value. The paper analyzes the current menu, identifies potential issues, and proposes changes to increase the nutritional value of the dishes. The paper also discusses the importance of designing a menu that satisfies consumer dietary needs and is pocket-friendly.

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FOOD AND BEVERAGE MANAGEMENT
By [Student’s Name]
Professors Name
Course
Institution
Location
Date

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Introduction
This paper will be focusing on the review of BurgerFuel which is a food and beverage
outlet based in New Zealand. BurgerFuel’s menu is comprised of fast-food like hamburgers,
chicken and beef dishes, fries, vegetarian and vegan dishes (Pantelidis, 2013, p. 29). The outlet
has been thriving ever since its inception. In the subsequent sections the paper will be looking
at analysis of its menu and filling the gaps which currently exist in the list.

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Menu Review (Original menu)
Burger fuel has categorized its menu into ten major items which contain sub-items as
outlined below; the first group is Specials. Under this group, we get the following items and
their respective prices; PBJ which costs $12.90 (Deshmukh and Vyawahare, 2017, p640). It is
comprised of 100% New Zealand and grass beef, cheddar, balsamic strawberries and jam,

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peanut sauce, salad and aioli. The other meal includes impalapenos which costs $7.90. The
other categories are gourmet beef which is 100% pure grass fed New Zealand beef, smashed
juicy fresh to order, gourmet chicken which is a free range chicken breast butterfly, cut and
grilled to perfection, gourmet vege which comprise of separately cooked vegan and vegetable
society approved options, gourmet minis which is a gourmet burger hit for all times of the day
due to their small quantities in which they are served (CARLSSON, 2017, p. 1815). The other
category is gourmet sides which are mainly supplements to the main dish designed uniquely.
We also have drinks of different types and costs, deserts-comprising of natural and whipped
into shape, fresh to order and remixed indulgences spun into every bite (Bruce Ho, Denis Yang
and Victor Hung 2015, p. 114). The other group is kids’ meals which are mainly prepared for
kids’ digestion and growth (Jairath et al., 2018, p. 137). The outlet has adopted a full-colored
menu which can be separated depending on the type of dish ordered.
Evaluation of the Menu (Redesign menu)
The above menu has been classified into ten major orders which are sub-divided into
minor classes of about twenty item specifics. Under Gourmet beef, we have CN cheese,
American muscle single and double and bastard alioli all of which contain beef. The Gourmet
chicken list comprise of thunderbird, burnout and bacon backfire. The items here have chicken
content as a major. Gourmet vege contain food elements sandwiched with vegetables (Theng
Loo, 2012, p. 136). Examples are V8 vegan, and v-twin vege. Gourmet sides comprise of spud
fries with aioli, kumara fries with aioli, chicken fenders and motobites and bego. On the side of
deserts, we have deft bite chocolate and knuckle berry spin. Kids have been provided with mini
buns and small-sized fries (Sutherland, 2010, p. 30). Last on the menu list are sauces where a
variety is provided ranging from French natural free range to free range lemon aioli. The items
under this menu have been classified according to their prices and affordability of customers.
The menu has considered the dietary elements of proteins, vitamins, and carbohydrates in
small quantities (Customer love).

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Potential issues in the above Menu (Nutritional value)
The entire menu contains high levels of energies which are needed on the day to day basis
(Yeonjung-Lee, 2008, p. 140). It also contains calories, proteins, sugars, saturates, fats and
sodium in various amounts. In my view, high amounts of fats and calories might cause health
complications in some users (Holmes et al., 2013, p. 2030). It will be important therefore to
redesign the menu to reduce some fats and calories content and increase carbohydrates and
protein levels which are necessary for growth and development respectively (Deshmukh and
Vyawahare, 2017, p. 135). The vitamins content should also be considered in the main dishes
for easier absorption. Therefore, the vegetarian content and other supplements should be
accommodated within the same menu and priced the same (Kapaj and Mane, 2018, p. 527).
Conclusion
The type and nature of the menu that an outlet uses determines the type and number
of customers that venture gets. It is therefore important to design a menu that will both satisfy
the consumer dietary needs as well as pocket-friendly so that they are fully satisfied. Burger
Fuels should therefore endeavor to adjust its menu to provide all nutritional values in a single
package especially in main dishes.
References
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Success: An Example of Customer Relationship Management Implementation in Food &
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