Food and Beverage Management: Menu Review and Redesign

Running Head: FOOD AND BEVERAGE MANAGEMENT
Food and Beverage Management
Name of the Student
Name of the University

1FOOD AND BEVERAGE MANAGEMENT
Brief Overview
For the overall review of menu concept, the chosen food and beverage outlet is Mappen
Noodle Restaurant that is located in Central Business District, Sydney. This particular restaurant
specializes in Japanese dishes and beverages and is especially popular among people for its wide
variety of noodles and rice bowls at a very reasonable price (Filimonau et al. 2017). However,
the menu card provided by the restaurant was not very attractive and also a very old one that has
not been changed or redesigned for a long time. The basic concept of the menu is to show the
customers the name, price and sample photo of a dish at the same place so that he can understand
about the dish he is going to order (Magnini and Kim 2016). Although the menu card is
informative, it is a bit haphazard and less attractive in the design and moreover, the shabby look
of the card will discourage the customers to buy any food. The main step that can be taken is to
redesign the menu card in such a way that all the dishes are arranged in separate categories along
with an attractive overall design and better quality photos of the dishes.
Menu Review
In the menu provided by the restaurant, it has been found that there are several types of
food and beverages available like Tonkotsu Soup, Kake Soup, Bukkake Noodles, Rice Bowl,
Sushi and some varieties of tea. However, these dishes are not systematically arranged and not
categorized under separate headings (Leib et al. 2017). As a result, a new customer may find it
difficult to understand the actual information presented by the menu regarding the food dishes
and the beverages.

2FOOD AND BEVERAGE MANAGEMENT
Figure 1: A Page from the Restaurant Menu
(Source: Mappen Noodle Restaurant)
Each page in the menu contains information boxes of three or four dishes depending on
the size of the pictures and text in each box. There is a lack of proper classification of dishes
although certain headers like Tonkotsu Soup, Kake Soup, Rice Bowls and others are used at
certain pages (Baiomy, Jones and Goode 2017). There is a significant amount of variety among
the various dishes presented by the restaurant. For instance, under the section of Tonkotsu soup,