HAT302 Food and Beverage Management: Menu Review and Redesign Analysis

This report provides a comprehensive analysis of a menu from Uncle Tony's Kebabs, a fast-food outlet in Australia. The report begins with a historical overview of the business, including its founding, expansion, and evolution. It then presents a detailed review of the current menu, itemizing various food and beverage options, their nutritional values, and propositions for improvement. The analysis highlights the nutritional content of specific menu items like coffee, grilled hoki, pumpkin, and chicken. The report critiques the existing menu, emphasizing its high fat and calorie content, and proposes a redesigned menu with healthier, more balanced options, including items such as peanut with soba vegetables, lemon dressed salmon, and oat and chia porridge. The comparison focuses on affordability, nutritional value, and the inclusion of local foods. The report concludes by emphasizing the importance of menu planning and its role in successful food and beverage operations. References are included to support the analysis.

Food and Beverage management
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Food and Beverage management
Introduction
Uncle Tony’s Kebabs- a Fast food outlet in Australia
-History of Uncle Tony’s Kebabs
It is fast-food retail located in Gold Coast Australia, which was founded in 1983 about 37
years ago by two siblings; Bill Mansour and Rita Mansour (Dunn, Mohr, Wilson, & Wittert,
2018, p. 76). However, it opened its second branch in 1986. By 2007, the outlet had opened more
than 22 outlets across Australia, though its brand identity faded out in 2008 after Ali Baba
purchased it in 2007 (Thornton, Lamb , & Ball, 2018, p. 76).
In 1994, the son of Bill (one of the founders) joined the brand and computerized its accounting
and distribution operations. He later rose to the position of the chief financial officer in 1997 and
became the general manager in 2002 when the founders of the brand retired.
-Awards received
The brand has received numerous awards and recognitions from various organizations
and the government as well. In 1997; it was recognized as the Gold Coast Family Business of the
year (Timo, 2019, p. 65). It was also voted as the best take away food outlet in the Gold Coast
and also the leading outlet in kebabs in Gold coast.
-Menu concept
Its menu ranges across various fast food types. The following excerpt is a part of their current
list.
The diagram below shows the original design of the menu in Uncle Tony Kebabs
No
.
Item Price
1. Chicken or beef with Satay Sauce-Stir fried Chicken $ 14.90

Food and Beverage management
with satay sauce and mixed vegetables,
2. Grilled Hoki & Pepper Calamari $ 10.23
4. Black coffee $ 4.3
5. Rump Steak - Our flavoursome 200gm Rump Steak is
seasoned with special steak
$ 13.32
6. Salad dressings- Baby spinach, fresh tomato, red onion
and mozzarella topped with hot buffalo sauce and chilli
flakes
$ 5.6
7. Vegetable Kofta- spicy vegetable balls blended with
coriander and turmeric in a creamy sauce
$ 12.22
8. Smoked salmon and cream cheese-made with smoked
Salmon, cream cheese, Spanish onion, cheese and
tomato.
$ 13.2
As outlined above, there are several numbers of items in the above menu with different
classifications and nutritional values. They include;
1. Coffee –It is a drink boiled drink which is rich in caffeine. This caffeine content makes it
cause a stimulating effect on human beings. Coffee has less amount of macronutrients
and contains403 calories, 19g protein, 63 g carbohydrates, 8.5 fat I mg cholesterol and
1,824 mg sodium (Teply & Prier, 2017, p. 34).
2. Grilled Hoki – It is also known as macrurous novaezelandae. This is a type of fish found
in the deep sea of the Australian Gold Coast. It has numerous health benefits due to its
high Omega-3 content. It contains; calories 101,saturated fat 0.3 cholesterol
54mg,sodium 56mg and proteins 22g.

Food and Beverage management
3. Pumpkin, Cashew & Spinach – pumpkin is a type of a vegetable which contains low
amounts of calories and a high percentage of vitamins and minerals. It contains; 1.76g of
protein, 2. G of fiber, 49 calories and 12g of carbohydrates. Cashew nut is a reliable sore
of selenium, Zink, phosphorous and iron.it also contains antioxidants, proteins and
phytochemicals (Atasie, Akinhanmi, & Akintokun, 2018, p. 89). Spinach is a vegetable
with a rich source of vitamins and contains no cholesterol or fat.it has 0g of sugar and 1 g
of dietary fib (Xu & Mou, 2016, p. 42).
4. Bread Rolls- This is mainly the main source of calories and proteins.it contains more than
70% of calories, 35.5g of carbohydrates and 62% of saturated fat.
5. Chicken -it contains high amounts of calories, proteins, fats and carbohydrates.it has 725
counts of calories, 63% of calories, 24% fat and 23g of carbohydrates.
-Propositions in the above menu.
The above menu is largely composed by foods rich in fats and calories, which can cause
damage in human bodies if taken in excess. Most of its items are not indigenous and thus lack
specialty and uniqueness (Sorenson, Wyse, Wittwer, & Hansen, 2019, p. 230). The menu lacks
fruits which provide are essential in the body digestion system. It also lacks soft drinks or fruit
juices which are necessary to accompany the listed items (Bauman & Griinari, 2011, p. 45).
Foods rich in calories should be accompanied by a low-fat milk cup drink which is lacking in the
menu.
The menu should be modelled in the following format to present a balanced diet for the
consumer.
No. Item Price in US Dollars ($)

Food and Beverage management
1. Peanut With Soba Vegetables. 12.2
2. Crispy Baked Falafel 11.2
3. Lemon Dressed Salmon With Leek And Broad Bean
Puree
12.7
4. Oat And Chia Porridge 5.5
5. Lebanese Style Meatballs With Muja Dara 12.0
6. Aprizot & hazelnut muesli 5.23
7. White fish fillet 11.9
The above re-designed menu appears relevantly cheaper and more affordable to the client
than the original. This current menu also covers almost every variety of nutritional value, thus
providing a healthy balanced diet for the client. The noted difference between the two lists will,
therefore, be based on the price and the inclusiveness of various natural local foods that are
popular to the consumers.

Food and Beverage management
References
Atasie, V. N, Akinhanmi, T. F, & Akintokun, P. O. (2018). Chemical composition and
physicochemical properties of cashew nut (Anacardium occidentale) oil and cashew nut shell
liquid. Chemical composition and physicochemical properties of cashew nut (Anacard Journal
of Agricultural, Food and Environmental Sciences, 2(1, 1-10.
Bauman, D. E, & Griinari, J. M. (2011). Regulation and nutritional manipulation of milk fat:
low-fat milk syndrome. Livestock Production Science, 70(1-2).
Dunn, K. I, Mohr, P. B, Wilson, C. J, & Wittert, G. A. (2018). Beliefs about fast food in
Australia. A qualitative analysis. Appetite, 331-334.
Sorenson, A. W, Wyse, B. W, Wittwer, A. J, & Hansen, R. G. (2019). An Index of Nutritional
Quality for a balanced diet. New help for an old problem. Journal of the American Dietetic
Association, 68(3), 230-242.
Teply, L. J, & Prier, R. F. (2017). Nutrients in coffee, nutritional evaluation of coffee, including
niacin bioassay. Journal of Agricultural and Food Chemistry, 5(5, 375-377.
Thornton, L. E., Lamb, K. E, & Ball, K. (2018). Fast food restaurant locations according to
socioeconomic disadvantage, urban–regional locality, and schools within Victoria. Australia.
SSM-population health, 1-9.
Timo, N. (2019). Contingent and retentive employment in the Australian hotel industry:
Reformulating the core-periphery model. Australian Journal of Labour Economics, 3(1, 47.

Food and Beverage management
Xu, C, & Mou, B. (2016). Responses of spinach to salinity and nutrient deficiency in growth,
physiology, and nutritional value. Journal of the American Society for Horticultural Science,
141(1), 12-21.