Designing and Planning a Menu for a New Restaurant
Added on 2023-01-18
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Running Head: MENU PLANNING
Topic- Designing and planning a menu for a new restaurant
Student name
University name
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Topic- Designing and planning a menu for a new restaurant
Student name
University name
Author notes
2MENU PLANNING
Description outline
Description of restaurant concept, feel and décor
The new restaurant concept will be basically family style dining or casual style dining
where there will be fusion of both traditional and contemporary taste experiences. The
philosophy will be use of home-made and in-house ingredients (Gordon & Brezinski, 2016).
The ambience and feel will be friendly and bustling. Middle eastern dining traditions and
food cuisines will be emphasized as the main theme.
The décor will be based on the ‘go green’ theme where spaces will be decorated with
fresh plants, flowers and green herbs (Kavanaugh, 2014). It will not only make the place
beautiful and relaxing but will also make a visual connection about the freshness of food being
served.
Customers and demographics
The restaurant being a family style dining, the main target customers will be families and
households (Kim & Magnini, 2016). Demographics can be based on gender, age, profession,
families, married or unmarried, standard of living, residential areas, purchasing power and
Description outline
Description of restaurant concept, feel and décor
The new restaurant concept will be basically family style dining or casual style dining
where there will be fusion of both traditional and contemporary taste experiences. The
philosophy will be use of home-made and in-house ingredients (Gordon & Brezinski, 2016).
The ambience and feel will be friendly and bustling. Middle eastern dining traditions and
food cuisines will be emphasized as the main theme.
The décor will be based on the ‘go green’ theme where spaces will be decorated with
fresh plants, flowers and green herbs (Kavanaugh, 2014). It will not only make the place
beautiful and relaxing but will also make a visual connection about the freshness of food being
served.
Customers and demographics
The restaurant being a family style dining, the main target customers will be families and
households (Kim & Magnini, 2016). Demographics can be based on gender, age, profession,
families, married or unmarried, standard of living, residential areas, purchasing power and
3MENU PLANNING
socially active or not etc. Here main focus will be on clustered groups of customers like families,
large professional groups, tourist groups etc.
Quality of products and their sources
Modern day millennials are more health conscious than their predecessors. Keeping this
fact in mind the focus is given to home-made foods and use of in-house ingredients to the extent
possible (Linassi, Alberton & Marinho, 2016). Hence eco-friendly suppliers are targeted. But
some ingredients like olives, oils and spices are to be imported from middle eastern countries
like Israel, Turkey and Morocco to enhance flavor of the middle-eastern cuisine.
Reason of choosing the concept
The restaurant is located in Toronto, Canada. It is in the heart of the city and the
restaurant is medium sized enterprise having a capacity of 60 seats and total customer sitting
capacity of 1200 square ft. In spite of rapid growth of fast food restaurants, the concept of
Family style dining is chosen to focus on health consciousness and eco-friendly business set up
(Lo, King & Mackenzie, 2017). This style of dining will surely be a success for its uniqueness of
middle-eastern cuisine in-spite of being located in a place where world-famous French-Canadian
Poutine rules.
Main dishes and equipment used
The middle eastern cuisine is rich in diversity and have a homogeneity in the same time.
Only lamb and mutton are used in meals and pork is avoided. The most popular ethnic dishes
included are kebabs, dolma, doner kabab, shawarma, falafel, tahchin, baklava and Mulukhiyeh.
Falafel hummus and salad dish is very famous in the restaurant along with Doner Kabab and
Shawarma (Guler, 2016). A doner kabab machine, a falafel ball production machine, a
socially active or not etc. Here main focus will be on clustered groups of customers like families,
large professional groups, tourist groups etc.
Quality of products and their sources
Modern day millennials are more health conscious than their predecessors. Keeping this
fact in mind the focus is given to home-made foods and use of in-house ingredients to the extent
possible (Linassi, Alberton & Marinho, 2016). Hence eco-friendly suppliers are targeted. But
some ingredients like olives, oils and spices are to be imported from middle eastern countries
like Israel, Turkey and Morocco to enhance flavor of the middle-eastern cuisine.
Reason of choosing the concept
The restaurant is located in Toronto, Canada. It is in the heart of the city and the
restaurant is medium sized enterprise having a capacity of 60 seats and total customer sitting
capacity of 1200 square ft. In spite of rapid growth of fast food restaurants, the concept of
Family style dining is chosen to focus on health consciousness and eco-friendly business set up
(Lo, King & Mackenzie, 2017). This style of dining will surely be a success for its uniqueness of
middle-eastern cuisine in-spite of being located in a place where world-famous French-Canadian
Poutine rules.
Main dishes and equipment used
The middle eastern cuisine is rich in diversity and have a homogeneity in the same time.
Only lamb and mutton are used in meals and pork is avoided. The most popular ethnic dishes
included are kebabs, dolma, doner kabab, shawarma, falafel, tahchin, baklava and Mulukhiyeh.
Falafel hummus and salad dish is very famous in the restaurant along with Doner Kabab and
Shawarma (Guler, 2016). A doner kabab machine, a falafel ball production machine, a
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