The Role of Menu Planning in Food and Beverage Operations - Physiol Eatery and Café

This article discusses the role of menu planning in food and beverage operations at Physiol Eatery and Café. It includes a menu review and potential issues, as well as an alternative concept and a redesigned menu blueprint. The subject is food and beverage operations, and the course code, name, and college/university are not mentioned.

THE ROLE OF MENU PLANNING IN FOOD AND BEVERAGE OPERATIONS
PHYSIOL EATERY AND CAFÉ
April 17, 2018

Brief overview
Physiol Eatery and Café have all that is required for sustenance. The bistro serves both cool and
hot beverages. While the eatery offers an extensive assortment of breakfast and lunch choices,
for example, a make-your-own sandwich and wrap station, sushi, rice and pasta dishes, cooks
suppers and sandwiches, burgers, wieners, chips, hotdog rolls along with pies, snacks, dessert,
cakes and cuts in addition to icy beverages. Likewise, there is a substantial seating region here,
both indoor and open air (Bonnie et al, 2016).
Regardless of whether some person feels like doing a brisk espresso or a long lunch, Physiol
Cafe has the majority of your longings secured. Physiol Cafe offers an extensive variety of
gourmet expert made hot dishes and even a 'do it without anyone's help' plate of mixed greens
(salad) bar where it is possible to make own new serving of mixed greens, wrap or sandwich.
The café, serving premium espresso and bites to go is situated on the ground floor. With
enthusiastic and experienced baristas, it is highly likely to get an incredible espresso inevitably.
Some of baristas have won the QLD State Championship of the TAG National Barista
Competition (Gregorash, 2017). In fact, one review states that this place is not the dismal and
dim building it used to be. However, there are muesli bars and a couple of candy machines to
its name. The espresso is blended to flawlessness and the Chai Latte's are extremely amazing as
well. Accordingly, she is a major admirer of the place (Bergener, Delfmann, Burkhard &
Winkelmann, 2016).
Menu review
There a six items on their menu, such as:
1) Smoothies
2) Iced beverages and frosty distil
3) refrigerated tea
4) Sealed food and drink
5) Newly concocted coffee
6) Chocolate cocktails

The eatery classifies the beverages as either hot or cold items on the menu. The variety of items
and nutritional values of the food is in the following table:
Calorie Carb. (g) Fat (g) Protein (g) Fiber (g)
Almond Croissant 200 6 49 2 20
Apple Fritter 270 7 69 6 11
Chonga Bagel 320 33 54 4 11
7-Grain Roll 550 32 64 4 8
Chocolate Chunk Muffin 330 11 49 3 4
Chocolate Croissant 460 18 64 2 8
Banana Nut Bread 330 32 59 4 6
Chocolate Chip Cookie 430 31 40 3 4
Side Salad and Fried Eggs 480 11 34 3 8
Cauliflower Tabbouleh plane Salad 580 13 53 3 7
Chocolate Hazelnut Croissant 450 27 22 4 7
Chocolate Cake 240 21 8 4 3
Potential Issues
The potential issues in Physiol’s menu include universal dishes, a diverse feel, and predominant
service. Their food and beverages is not the best compared to its competitors, also set with
fascinating sparkle. Customer’s dependability is a major push to their success (Boo, 2013). The
eatery changes their menu at standard times, nevertheless keeps up the finest for committed
customers.
Alternative Concept
A bit of the menu is unassumingly estimated, embellished with dazzling introduction.
Moreover, Physiol varied global menu highlight, Spanish, Chinese, Thai, and other local flavors
as an alternative concept. The menu comes together to make shared components. Ordinary
feasting has a lessened Entrée Appetizer, and Tapas determination, despite the fact that the
blended menu has uncommon stuff included just for nighttime eating. The Chef characterizes
the last menu and combines with the wine menu (Ajnesh & Durepos, 2016).

Redesigned Menu Blueprint

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