HAT302 - Menu Redesign: Enhancing Food & Beverage Management

This assignment provides a comprehensive review and redesign of a restaurant menu, focusing on Café Di Stasio in Melbourne. The review identifies potential issues within the current menu, such as a lack of nutritional information, allergy alerts, and an unappealing background. An alternative menu concept is proposed with a redesigned blueprint, incorporating nutritional facts and a more visually appealing theme. The assignment emphasizes the importance of menu design in attracting customers and enhancing the overall dining experience. It includes references to support the analysis and proposed changes. Desklib provides this solved assignment and other study tools for students.

Running head: MENU DESIGN
MENU DESIGN
Name of the Student:
Name of the University:
Author Note:

MENU DESIGN 1
Contents
Brief overview............................................................................................................................2
Menu Review.............................................................................................................................3
Image of the redesigned menu...................................................................................................5
References:.................................................................................................................................6

MENU DESIGN 2
Brief overview
In the view point of Baiomy and Jones (2016), menu is the primary means of
representation of exactly what is available in the restaurant and why the restaurant is famous
for. As commented by Liu et al. (2014), a restaurant’s menu design can be considered as a
primary tool for the restaurant’s marketing plan. Deciding upon a right menu requires
following a number of steps that would result in achieving the desired outcome. A perfect
menu can be crafted by examining the sales and financial numbers of the competitors in the
market focusing mainly on the direct competitors in the neighbourhood (Espino et al. 2015).
Café Di Stasio is a Melbourne based restaurant that is well known for the variety of
hard drinks and soft drinks served by the restaurant. The restaurant serves lunch, dinners and
also has the provision of private dining as well. It is an Italian restaurant and specialised in
Italian cuisines (Distasio.com.au 2018). The restaurant has a detailed menu of their EAT and
DRINK. Upon checking the drop down of these broad segments, one can be able to get a
detailed idea of the availability of the food and drinks.
Image: Present menu of Café Di Stasio

MENU DESIGN 3
Menu Review
Café Di Stasio is a restaurant that serves all kinds of food including fast food and bar-
be-que. The restaurant is owned by a businessman and has been operating for 25 years from
mow (Distasio.com.au 2018). The ambience as well as the menu of the restaurant holds great
importance in attracting the customers. The 25 years of serving has been very effective for
this restaurant. Considering the present menu of this restaurant, it has to be said that the menu
is classified as lunch, dinner or drinks. On the drop down menu, the further items can be
seen. As commented by Hou et al. (2015), the menu with easy navigation technique can help
the user to re-direct to the right item that one desires to order. The menu is written in English
in spite that it is an Italian restaurant just because the restaurant is located in Australia and
that the majority of the population are English speaking and thus writing the menu in Italian
would not have been of much help to the visitors (Wansink and Love 2014). Considering the
Menu concept, it can be said that there is no particular theme that has been followed but a
plain menu that gives a clear picture of the food items available in the restaurant (Ayala et al.
2016). However, the menu could have been written with the particular ingredient or the
nutritional value of the particular food that is actually missed in the recent menu available to
the visitors and consumers (Magnini and Kim 2016). In addition to this, it should have also
given an alert on the allergies or any other precautionary action that the consumers might
have to take in order to avoid any kind of mishap while consuming the food. All these factors
can be regarded as major issues in the present menu of the restaurant (Filimonau and
Krivcova 2017). The background colour of the menu that has been used is also not vivid
that would have attracted the consumers and thus, it can be said that there are major areas
where the menu needs modifications (James et al. 2015). The menu can be re-designed
considering the background effect to be a particular theme and mentioning the nutritional
facts of each item (Long et al. 2015). It is expected that if the menu is re-designed, the

MENU DESIGN 4
restaurant will be able to attract more people and it would create a long lasting impact on the
visitors as well.

MENU DESIGN 5
Image of the redesigned menu
Image: A re-designed menu

MENU DESIGN 6
References:
Ayala, G.X., Castro, I.A., Pickrel, J.L., Williams, C.B., Lin, S.F., Madanat, H., Jun, H.J. and
Zive, M., 2016. A restaurant-based intervention to promote sales of healthy children’s menu
items: the Kids’ Choice Restaurant Program cluster randomized trial. BMC public
health, 16(1), p.250.
Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local
resort hotels in Egypt. Anatolia, 27(4), pp.526-536.
Distasio.com.au 2018 Cafe Di Stasio, Available at: http://distasio.com.au/ [Accessed on: 22-
4-2018]
Espino, J.N.V., Guerrero, N., Rhoads, N., Simon, N.J., Escaron, A.L., Meinen, A., Nieto, F.J.
and Martinez-Donate, A.P., 2015. Peer Reviewed: Community-Based Restaurant
Interventions to Promote Healthy Eating: A Systematic Review. Preventing chronic
disease, 12.
Filimonau, V. and Krivcova, M., 2017. Restaurant menu design and more responsible
consumer food choice: An exploratory study of managerial perceptions. Journal of cleaner
production, 143, pp.516-527.
Hou, Y., Sun, Y., Wan, L.C. and Yang, W., 2015. How can psychological contagion effect be
attenuated? The role of boundary effect on menu design. Journal of Hospitality & Tourism
Research, p.1096348015619410.
James, A., Adams-Huet, B. and Shah, M., 2015. Menu labels displaying the kilocalorie
content or the exercise equivalent: effects on energy ordered and consumed in young
adults. American Journal of Health Promotion, 29(5), pp.294-302.

MENU DESIGN 7
Liu, P.J., Wisdom, J., Roberto, C.A., Liu, L.J. and Ubel, P.A., 2014. Using behavioral
economics to design more effective food policies to address obesity. Applied Economic
Perspectives and Policy, 36(1), pp.6-24.
Long, M.W., Tobias, D.K., Cradock, A.L., Batchelder, H. and Gortmaker, S.L., 2015.
Systematic review and meta-analysis of the impact of restaurant menu calorie
labeling. American journal of public health, 105(5), pp.e11-e24.
Magnini, V.P. and Kim, S., 2016. The influences of restaurant menu font style, background
color, and physical weight on consumers’ perceptions. International Journal of Hospitality
Management, 53, pp.42-48.
Wansink, B. and Love, K., 2014. Slim by design: Menu strategies for promoting high-margin,
healthy foods. International Journal of Hospitality Management, 42, pp.137-143.