Digital Portfolio for Sustainable Menu Development

This digital portfolio showcases the process of sustainable menu development, including primary and secondary research, consumer persona profile, and final design outcome. The portfolio includes a mind map, mood boards, and a questionnaire for primary research. Secondary research covers topics such as sustainable material usage and different types of menus. The final design outcome includes a digital and physical menu with appealing food photography, thematic designs, and easy-to-read links. The evaluation report discusses strengths, weaknesses, obstacles, and the effectiveness of primary and secondary research.

DIGITAL PORTFOLIO

TABLE OF CONTENTS
• INTRODUCTION
• Mind Map
• Mood Board 1
• Mood Board 2
• Primary Research
• Secondary Research
• Consumer Persona profile
• Business design Development
• Design Development and Final Design Outcome- Process
• Final Design Outcome
• Evaluation Report
• References

INTRODUCTION
• This creative project design is based on visual document,
specifically a sustainable menu.
• The process of menu development requires focusing on
variety of topics such as pricing, presentation and taste.
• The theme of this portfolio is sustainable menu
development with key aspects include sustainable
development goals, digital menu, pricing, consumer
feedback and illustrations.

MIND MAP
Sustainable
Menu
Development
Digital
Menu
Recycle
d Paper
Typography
Usage
of menu
links
Easy menu
scan
Interactive
menu
Usage
of soy
inks
Single use
paper
menu
Visual
Storytelling
in menu
Food
Photography
Sustainability
Pro: Reduced
Waste
Con:
Increased
expenditure
Pro:
Environm
entally
Safe
Con: Poor
drying ability
Con: Higher
financial
burden
Pro:
Reduced
waste
Pro: Eye
Catching Con: Expert
knowledge
needed
Pro:
Appealing
to
consumer
Con: Time
consuming
Pro: Makes
menu
easier to
understand
Con: Lack
of
innovation
Pro:
Supports e-
commerce
Con:
Cyber
security
threat
Pro:
Improves
UX
Con:
Requires
IT
expertise
Pro:
Consumer
satisfaction
Con:
Difficult
for old age
consumers

MOOD BOARD 1

MOOD BOARD 2

PRIMARY RESEARCH
Questionnaire
Q1) Do you prefer digital menu over physical menu?
a) Yes
b) No
Q2) Do you feel that menu ned to become more sustainable?
a) Yes
b) No
Q3) What improvements can be made in a menu to make it more sustainable?
a) Single use paper menu
b) Recycled paper menu
c) Scan and go digital menu
d) Sustainable ink for printing menu
Q4) What visual elements help enhance attractiveness of menu?
a) Food photography
b) Usage of animation and illustrations
c) Thematic menu cover designs
Q5) What elements need to be considered when developing digital menus?
a) Usability of links
b) User experience and actability
c) Proper Maintenance

SECONDARY RESEARCH
• According to the views of Bray (2020) sustainable menu can be
designed by ensuring that sustainable material is used by the
hospitality organization.
• Businesses can support sustainable menu development by
following requirements such as FSC® Certified (FSC C018866),
manufactured carbon neutral (VERs) and made with 100%
renewable Green-e certified wind-powered electricity (RECs)
under a third-party certified ISO 14001 Environmental
Management System.

SECONDARY RESEARCH
• Menu development
and printing began
in the 1800s as a
way to offer
consumers a list of
options from which
they can place their
order.

SECONDARY RESEARCH
• The different categories of menu are A La Carte Menu, Du
Jour Menu, Fixed Menu, static menu and classic menu.
• Each of the different menu categories are used by different
enterprises to communicate their dish range effectively.
• The A la carte menu is used for creating flexible menu for
customers so that they are able to chose and pair various dishes
which are priced separately.
• A la Carte Menu helps communicate the different separate
dishes offered by the establishment along with their prices.

SECONDARY RESEARCH
• Static menu is defined as a menu which is not modified
regularly and is quite large with different sections for
different cuisines such as sandwich, beverage or pasta.
• It is used to communicate different type of dish sold at
the establishment divided into different sections with
suitable prices for each section.
• It is used for themed restaurants such as Italian
restaurant having static menu with sections about types
of Pasta, Lasagna, Pizza and Risotto

SECONDARY RESEARCH
• Fixed menu is of the most common type of menus which
involves building a menu which does not change at all.
• Fixed menu is often used by restaurants to ensure that
consumers get specific number of dishes without any
changes.
• Thee type of menus are often adopted by themed
restaurants and communicate the consumers about certain
dishes which will always be available at the restaurant
irrespective of the season or time.

SECONDARY RESEARCH
• A Du Juror menu is defined as a menu which is changed
by the chef on a daily or frequent basis depending on the
available ingredients in the pantry.
• So for example a chicken du jour menu is referred to a
menu in which a chicken dish is served made by the
chicken and food ingredients available to the chef.
• Du Jour menu is used for communicating the specific
currently available dish at the restaurant which might not
be available in the future because it is being made on the
basis of presently available ingredients.

BUSINESS DESIGN
DEVELOPMENT
USP
• The USP of the digital menu product is that it
is easy to use for every age group and also
makes menu more appealing through thematic
menu design.
• In addition to this, physical copies of the menu
are also available for older age groups of
consumers which also promote sustainability
by usage of soy ink and recycled paper.

MARKETING MIX
Marketing Mix
• Product: Digital scan and go menu along with sustainable paper options. Both the menus will be designs
to influence consumers positively through food photography, better UX and thematic designs.
• Price Competitive pricing will be used to offer digital and sustainable menu development services.
• Place: Own website will be used for placing menu development orders.
• Promotion: Social media pools and online questioners were used for collecting consumer data so that
visually attractive, appealing and sustainable menu design can be developed for both digital and physical
format. Social media campaign will also be used for communicating with consumers.

CONTINUE
• Branding of Seven Hills
• The mission of Seven Hills is “ To make food that
tastes brilliant and supports climate change action.”
• The vision of Seven Hills is to “nourish, conserve
and innovate for a healthier and sustainable world”.
• The values of Seven Hills are sustainability,
integrity, consumer focus, striving for quality,
making it count and partnership with nature.

CONSUMER PERSONA PROFILE
Name: Alex Xyz
Age: 24
Demographic: Urban Gen Z
Occupation: Finance
Bio:
Alex is young and passion finance analyst at London firm.
He understands that sustainable living is key to healthy
living.
He believes in the quote “ Be the change you want to see in the
world”
Common Objectives
 To improve responsible living
 Eat healthy and maintain fitness
 Finding unique life experience
 To support climate action initiatives
 To reduce personal wastage
Personality Type
Extroverted with great people skills and
are often described as warm, affectionate,
and supportive.
The consumer is connected with climate
change and other charitable initiatives
because of personal believe in changing the
world to become a better place.
Values
 Altruism
 Helping others
 Eco-friendly living
 Building strong relationship
 Supporting Climate action
 Charity
Messaging Strategy
 Communicating with social media
 Using sustainable menu development to gain attention
 Using social media campaign to raise awareness about the product
 Taking feedback through mail to improve digital menu service
Challenges
 Contributing to wastage
 Unnecessary time consumption
 Inability to reduce wastage\
 Threat of climate change
Personal Brands
 Reddit
 Instagram
 Vista
 Greenpeace
 Silo London
How we help
 Providing sustainable menu options
 Reducing time wastage with digital menu
 Improving sustainability through sustainable paper meu
 Supporting climate action through sustainable menu development

DESIGN DEVELOPMENT AND FINAL DESIGN
OUTCOME- PROCESS
• Entrepreneurial viewpoint was
also adopted to support
creative design development
for sustainable menu.
Vision
The
vision of developing
creative and sustainable
menu design is “to offer
sustainable option for
design and developing
to bring eco-friendly
change in the hospitality
industry”
Creative Business Idea
The creative business idea is to offer
consumers appealing and sustainable digital as well as
physical menu so that they are able to order products
offered by restaurant or any other hospitality
establishment quickly and without negatively affecting
the environment.
Future Idea
The
future idea for
development of
creative menu
design is to create a
virtual reality
version n the basis
of digital version so
that it becomes
more interactive.
Usage of
food
photogra
phy
Large
typography
Clear
fonts Usage of soy
ink Simple to
understand
Clear
prices

FINAL DESIGN OUTCOME
Easy to read links
which support digital
payment
Thematic menu design
which is appealing to
the consumer
Understandable dish
description so that
consumers make better
decision
Appealing food
photography
Description of menu
prices to imp0rove user
experience

EVALUATION REPORT
• Completing evaluation on past performance is essential for continuous
development of individuals.
• In case of building creative designs, evaluation of past work helps
individuals critically review their overall performance and uncover their
capabilities so that they are able to improve the designs and their skills in
the future.
• This evaluation report is based on the portfolio of sustainable menu design
development. The questions which are answered in this evaluation report
are identification of strengths and weaknesses, determination and
overcoming obstacles and evaluation of primary and secondary research.

EVALUATION REPORT
• What were your strengths and weaknesses?
• Strengths
• During the completion of my portfolio for sustainable menu
design development I was able to divide my time effectively
for various activities which showcased my strength as time
management.
• The concept of time management plays an important role in
completing design project because it helps ensure that the
labour and effort for each activity is designed according to
time needed for completion of the specific activity.

EVALUATION REPORT
• Strengths
• I have also understood that my creativity is another
strengths when it comes to completing design related
project.
• This is because I am able to use available resources,
existing knowledge and data n the subject to develop
original ideas.
• In case of developing new designs, creativity is an
important skill because it helps individuals develop
innovative solutions for existing problems in the field.

EVALUATION REPORT
• Weaknesses
• My primary weakness is low presentation skill.
Upon looking back at my power point presentation
and evaluating its effectiveness I have come to
understand that I have low presentation skills.
• I could have used creative templates and backgrounds
to showcase my creativity while developing the
presentation but the lack of my knowledge about this
impacted the creation of a good power point
presentation.

EVALUATION REPORT
Weaknesses
• I have understood that one other weakness I have
in context of developing this menu deign is that I
struggled while conducting primary research.
• I do not have experience in using different types
of research instrument and mostly use
questionnaire in order to complete the primary
investigation.
• Even then I face challenges when completing
primary investigation.

EVALUATION REPORT
Did you encounter obstacles and if so, what did you do
to overcome these?
• The main obstacle I faced during the completion of the
design project was about effective usage of power point
presentation tools.
• I do not have extensive knowledge of the power point
software which reduced the application of my creativity
skills.
• I mad slight improvements by learning more about basic
power point usage from online sources so that I am able to
make my presentation more appealing.

EVALUATION REPORT
• I faced obstacle while preparing a questionnaire because I was not
able to determine which questions need to be used to ensure that
respondents are able to answer the questions clearly without causing
confusion.
• This was a time consuming obstacle because I was not able to
determine the perfect set of questions for completing the investigation
and finishing the primary research.
• Finally I decided on using close ended questions with multiple
choice answers to ensure that the respondents get clear understanding
of the question and are able to provide accurate data..

EVALUATION REPORT
Did you conduct strong primary / secondary research?
• Primary research involves collection of first hand data with the
researcher being heavily involves in the investigation.
• I conducted primary research by using the research instrument of
questionnaire. I faced difficulties in creating a suitable questionnaire
for the investigation so that respondents are able to easily understand
the given questions.
• In addition to this I also faced challenges with respect to analysing the
data because I was not able to divide and interpret the data effectively
during the initial stages of design development.

EVALUATION REPORT
• Secondary research involves collection of already existing data and
requires lower involvement from the researcher a data can be
collected from magazines, journals, articles, books and online
sources.
• I completed my secondary research in an effective manner.
• I used the CRAAP for identification of useful relevant sources for
the investigation.
• My experience with completing secondary research is that I am
easily able to identify and use resources so that reliable data is
extracted and used for my project.

EVALUATION REPORT
• Developing creative design for a specific them requires
presence of different skills including presentation
skills, time management skills and research skills.
• According to me, creativity is another skill which
supports completing of project revolving around
development of sustainable design.
• In addition to this, I have understood that individuals
also need to continuously reflect on their past work to
determine obstacles and make appropriate changes to
their work.

REFERENCES
• A Sustainable Menu of Recyclable, Recycled Premium Papers for Bars & Restaurants, 2020. [Online]
Available through < https://www.barbizmag.com/covid-19-resources/a-sustainable-menu-of-
recyclable-recycled-premium-papers-for-bars-restaurants/ >
• Bakhshandeh, B., 2021. Perception of 21st Century 4CS (Critical Thinking, Communication,
Creativity & Collaboration) Skill Gap in Private-Sector Employers in Lackawanna County, NE PA.
The Pennsylvania State University.
• Dagenais and et. al., 2022. Adopting Sustainable Menu Practices in Healthcare Institutions: Perceived
Barriers and Facilitators. Canadian Journal of Dietetic Practice and Research, pp.1-8.
• Largan, C. and Morris, T., 2019. Qualitative secondary research: A step-by-step guide. Sage.
• Liu, Y., Wang, H. and Tzeng, G. H., 2018. From measure to guidance: Galactic model and sustainable
development planning toward the best smart city. Journal of Urban Planning and
Development, 144(4). p.04018035.
• Pusiran, and et. al., 2021. Food culture integration in menu plan for a sustainable homestay
business. Journal of Environmental Management & Tourism, 12(1). pp.258-265.

REFERENCES
• Rajasekaran, V., 2020. Neuro-Linguistic Programming (NLP) Techniques: A Therapeutic Approach to
Enhancing the Presentation Skill of Engineering Students. IUP Journal of English Studies, 15(1).
• Ward, L.C., 2019. Bioelectrical impedance analysis for body composition assessment: reflections on
accuracy, clinical utility, and standardisation. European journal of clinical nutrition, 73(2). pp.194-
199.
• Williams, L.C. and Reddish, M.J., 2018. Integrating primary research into the teaching lab: Benefits
and impacts of a one-semester CURE for physical chemistry. Journal of Chemical Education, 95(6).
pp.928-938.