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Menu Planning and Design

   

Added on  2020-06-04

6 Pages1323 Words196 Views
REDESIGN(BLUEPRINT) ANDREVIEW A MENU
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Table of ContentsBrief overview ................................................................................................................................1Menu Review ..................................................................................................................................1Redesigned Menu ............................................................................................................................2REFERENCES ...............................................................................................................................3
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Brief overview Menu planning and designing is a most important part within the food industry, menuincludes the various items offered by a hotel or restaurant to the customers. It is a most essentialelement that attract a customer to visit a restaurant, the items offered in the menu should beeffective and attractive in order to maximum customers and increase the profitability of thebusiness.(VanEpps and et.al, 2016).This report is in context to Menu planning and designing, inorder to understand the important menu design and planning menu of a popular restaurant namedOld Seattle in UK. The report will provide a brief overview of the restaurant's menu in order toidentify the positive and negative aspects of the menu design (Espino and et.al, 2015).Menureview is a process of analysing the effectiveness of a menu in terms of food items, prices,speciality of the food items, nutritional information etc. Furthermore, the report will also includea new and redesigned menu for the restaurant with added items for attracting more customers.The redesigned menu will be developed with an aim or objective of increasing the number ofcustomers and profit of the restaurant (Sarink and et.al, 2016).Menu Review The Old Seattle restaurant offers various kinds of food items segmented into different categoriessuch as Appetizers, Sandwiches, Desserts, Salads, Beverages, Entrees and Luncheons (Hansenand et.al, 2016). Each of the category consist a wide range of items as following - Sandwiches – Breast of Chicken sandwiches, Veg sandwiches etc.Salads includes – Green salad, vegetable salad etc (Sinclair and et.al, 2014 ).A menu is a list of specific foods offered by food establishments to its consumers for a specificperiod. Menu plan can be done for one day, for a week, three weak or evens for month. A menuis very important aspect in the restaurant which customer enter and order for the food. While anyresurgent offers' something to customer then it is very important to design a systematic planningfor their menu (Dixon and et.al, 2015) This helps to the customer in saving the money on grocerybill. In this includes several kinds of the nutritious meals and snacks along with specific prices.While any restaurant develop the menu of the products then it is very important for the restaurantto focus on the requirement of customers (Littlewood and et.al, 2016). As per the menu of theOld Seattle company, it has been seen that the prices of the dishes is too high as compare to theother restaurant menu. The main advantage of this menu is that it present in the more beautifulpaper which provides an attractive look to its customers (Murano and et.al, 2016). Furthermore,1
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