Optimizing your Food and Beverage Menu Course Project Report

Optimizing your Food and Beverage Menu Course project
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Table of Contents
Introduction......................................................................................................................................3
Part one: Evaluate Menu Content....................................................................................................3
1. A The Olympic Mediterranean Grill Menu.............................................................................3
2. Menu content aligns with your concept...................................................................................5
3. Menu’s alignment with your resources....................................................................................5
4. Business goals..........................................................................................................................6
B. Three menu item descriptions.................................................................................................6
Part Two: Evaluate Menu Format and Design................................................................................7
Part Three: Assess How Menu Prices are presented.......................................................................8
1. Price bundling..........................................................................................................................8
2. Pricing strategy.......................................................................................................................8
Part Four: Evaluate Menu Item Performance..................................................................................8
Evaluate the performance of the menu items in one category on a menu.......................................8
Conclusion.....................................................................................................................................13
Reference list.................................................................................................................................14
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Introduction
Food and Beverage Menu Course project has the purpose of optimizing the menu planning and
changes. In the food restaurant, it is foremost to plan the food and beverage menu card by
identifying the target customers, size, and organization in Greece. In Greece, the food and
beverage trends and concepts are needed to evaluate as per the menu's alignment with resources.
The course project will shed light on Olympic Mediterranean Grill Menu with menu descriptions
and popular courses to attract the customers.
Part one: Evaluate Menu Content
1. A The Olympic Mediterranean Grill Menu
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Figure 1: Menu card
The Olympic Mediterranean Grill menu is consists of a three-course menu for the project. This
restaurant is a family-oriented, casual lunch, and dining chain in Greece. This venture provides
the best Greek cuisine to the guests. The kitchen includes six-burner stoves, four basket fryer,
and double-deck convection oven, French-fry cutter, meat grinder, and others. This Greek recipe
is famous and popular among the customers. It is specialized in the chicken wrap and burger.
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