HAT302: Food & Beverage Management - Menu Review and Redesign

This report provides a comprehensive review of a food and beverage menu from Kokoro Japanese Restaurant, a fast-food outlet in Canberra. The review identifies the current menu concept, evaluates the number of items, menu classifications, variety, and nutritional value. It further identifies potential issues in the menu design and proposes an alternative menu concept with a redesigned blueprint. The analysis covers the restaurant's main dishes, cold foods, soups, sides, and salads, highlighting key ingredients like chicken, beef, rice, pork, and seafood. The report concludes by suggesting updates to the menu based on current nutritional information and customer psychology.

Food and Beverage Management 1
Food and Beverage Management
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Food and Beverage Management 2
Menu Review and Redesign
Brief Overview
Generally a menu in any food outlet is intended to play two major roles to the customers;
display what types of foods which are offered and how much they are expected to pay for each
one of them. However, this should not always be the case (DiGregorio, 2017). The menu can as
well entail the, goals, and focus of the outlet at the same time be customer enticing and promote
the profitability. As it is in every business, the outlet owner’s aim is at making the best out of the
business but the achievement of this goal lies in how the menu is engineered.
Information about the outlet and its services in the menu can be of great use particularly
to new customers. Such information can cover on allergic ingredients as it is crucial for
customers having food intolerance or allergies to make informed choices in the event of making
their orders. Such information covers for potential risks associated to customers' health.
Customer’s psychology is paramount and thus in the attempt to design the menu, their
psychology should be appeased and met (Chang, Ciampo & Mitchell, 2017). Color for example
green is said to imply freshly picked foods from the garden while orange and red on the other
hand stimulates appetite, increase oxygen supply and grab attention of the customers
respectively.
Menu Review
How items are listed in the menu is important. Conventionally most customers order for
items in the top two or at the bottom. Therefore cost-effective dishes should be placed in either
of the prime positions.

Food and Beverage Management 3
KOKORO JAPANESE RESTAURANT
Kokoro food Outlet is a highly crowded fast-food outlet based in the Gungahlin village-
suburbs of Canberra which is roughly 10km from the city. Its location being one of the rapidly
growing towns in Australia, the outlet serves numerous customers a day. Its foundation is
associated with its founder as well as CEO-Mr. Park whose wish was to find a place that offered
cheap, decent oriented dishes and simple with a quick service to its customers regardless of the
day being busy.
Sushi being the pioneer food item at Kokoro restaurant serves as the restaurant’s theme, it
is hand-made Sushi or simply rice has a Japanese origin whose preparation as a dish entail
addition of vinegar, sugar, salt together with a number of ingredients like vegetables, tropical
fruits on some occasions and seafood (Usher, 2018). Among the dishes that better up Kokoro’s
theme is Soy Sauce and curry. Kokoro’s menu is classified into three main categories of its
dishes;
1. Hot foods
2. Cold foods
3. Soups, sides and salad.
The Menu Review
Under Hot foods which are their main dishes are twelve items. Chicken of various forms
cloud the category (Terayaki,spicy curry, sweet and sour, sweet and chilli, katsu curry).Down the
list is spicy pork, Tofu, Salmon, beef stew, Yokisoba, steamed rice and finally kokoro pick and
mix. Second category which comprises cold food has sixteen items namely Inari pocket, Tuma
Hosomaki Set, Salmon Hosomaki set, vegetable Hosamaki set, Mini California Roll Set, Nigiri

Food and Beverage Management 4
and Roll Set, Salmon Nigiri Set, Assorted Nigiri Set, MiniMaki Delight Set, Tuna and Salom
Set, Deluxe Nigiri and Roll set just to name a few (Bianco, 2017).
Evaluation
The third and last category is Sides, Soups and Salads. The list items are eighteen. The
items bellow it is made from vegetables, chicken Seafood such as prawn and seaweed and crab.
From Kororo’s menu, it can be concluded that its menu contains five major food
products. These are chicken, beef, Rice, pork and seafood. Nutrition wise as per medical news
today, among the food items offered at kokoro restaurant fish, meat, salmon, eggs, chicken,
vegetables and meat figure in the top fifteen most nutritious food (Melchiori et al, 2017).
However, Kororo’s Menu is not up to date (Elsweiler, Trattner & Harvey, 2017).
The Redesigned Blue Print

Food and Beverage Management 5
References
Bianchini, D., De Antonellis, V., De Franceschi, N. and Melchiori, M., 2017. PREFer: A
prescription-based food recommender system. Computer Standards & Interfaces, 54, pp.64-75.
Bianco, C., 2017. Bianco: Pizza, Pasta, and Other Food I Like. HarperCollins.
Chang, S., Ciampo, M. and Mitchell, H., 2017. Creating Images with Impact: Food Photography
Tips from MyPlate. Journal of the Academy of Nutrition and Dietetics, 117(8), pp.1171-1173.
DiGregorio, S., 2017. Adventures in Slow Cooking: 120 Slow-Cooker Recipes for People Who
Love Food. HarperCollins.
Elsweiler, D., Trattner, C. and Harvey, M., 2017, August. Exploiting food choice biases for
healthier recipe recommendation. In Proceedings of the 40th international acm sigir conference
on research and development in information retrieval (pp. 575-584). ACM.
Usher, J., 2018. Julia Usher| Recipes for a Sweet Life. Cell, 314, pp.960-2712.