Menu Management And Design

Running Head: MENU MANAGEMENT
MENU MANAGEMENT
Name of the Student
Name of the University
Author’s Note

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Table of Contents
1.0 Introduction...........................................................................................................................2
2.0 Part A-Menu design..............................................................................................................2
3.0 Part B-Justification...............................................................................................................3
Format and Layout.......................................................................................................................5
Page Design.................................................................................................................................5
Selling Price.................................................................................................................................5
Labor and operational requirements..........................................................................................10
Impact of food market cycles....................................................................................................10
Nutrition and dietary concern....................................................................................................11
4.0 Part C- Menu Analysis........................................................................................................11
5.0 Conclusion...............................................................................................................................12
References......................................................................................................................................13

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1.0 Introduction
Menu analysis is the evaluation of menu cost and sales data to recognize the requirements
of the customer and their perspective regarding the type of restaurant they are interested to visit.
Moreover, menu designing is the key to a restaurant’s marketing plan that includes the location,
cuisine, cost, theme, and the target group of the business venture. It showcases the service and
quality of the eatery to the customers and this is the reason menu is an essential component in a
restaurant business. This report will justify the design of the menu and the designing tactics,
which includes location, ambience, seating capacity, average cost per head, style of service,
target market, hours of operation and the concept of the design, which will show the fitting for
the style of food. The restaurant selected is in Taranaki Street and Courtney place in Wellington
city. The menu analysis is done with the help of Hurst menu analysis model including the
calculation of 3 dishes, which is done to analyze the menu.
2.0 Part A-Menu design
The menu is designed considering the situation of business in the current market, and the
reason behind selecting Taranaki Street and Courtney place is:
 Business Identity- The name of the Restaurant will be Taranaki Kitchen, which will
provide unique food items and beverages as per demographic of the location. The
restaurant will offer fresh and seasonable dishes that will be obtained from the local
producers. Taranaki Kitchen will be rendering the food items and beverages by
including nutritious food by focusing on the health of the customers around the
location of the restaurant. A large menu will be hanged outside the restaurant, which

MENU MANAGEMENT3
will mention the signature dishes to make people aware about the different variety
being provided in the restaurant (Chen, Coddington & Brinda, 2014).
 Target Market: Taranaki Street has a mixed crowd of city professionals and college
students due to the neighboring universities. The price will be decided according to
the variation of the crowd, which will be moderate in terms of expense so that both
of the group can afford. The average spend per head will be 3-4$.
3.0 Part B-Justification
Content
The content of the menu will have several dishes such as few drinks, mains, salads and
desserts. It will be in a pamphlet style for easier application and comfortable reading of the
menu.
Beverages
There are two beverages on the front page of the menu, which is Green Tea and Detox
Green Booster.
 Green Tea: According to the case study, the restaurant is near a university and a
student accommodation where green tea will be popular because it is used as an
energy drink. It promotes healthy lifestyle amongst the students and the
professionals as well. The green tea has a high demand so it will be priced at 3$.
 Detox Green Booster: This drink is a blend of green fruits and leafy vegetables,
which will be known by the health conscious crowd and health professionals in the
target group. It will be priced at 5$ because it has seasonal fruits such as kiwi,
banana and vegetables such as spinach and kale. It has immunity boosting and
weight loosing