Menu Analysis of The Lane Sydney Restaurant: A Detailed Report

This report provides a detailed analysis of The Lane Sydney restaurant's menu, evaluating its cuisine, food service, and target market. The report begins with an executive summary and an introduction to the restaurant, highlighting its location, value proposition, and offerings. A critical analysis of the menu follows, examining its design, color scheme, and presentation. The report then analyzes the cuisine offered, noting the restaurant's focus on Australian cuisine and the price points of its dishes. The food service used, which is primarily dining service, is also analyzed, along with the target market, which is identified as high-end families and business groups. The importance of staying true to the menu offering is discussed, emphasizing the menu's role as the restaurant's first impression. The report concludes with recommendations for menu improvements, such as including the origin of items and health benefits, and suggests adding pictures of best-selling items. The report utilizes several academic sources to support its findings and recommendations.

Running head : THE LANE SYDNEY
THE LANE SYDNEY
Name of the Student
Name of the Restaurant
Author Note

1THE LANE SYDNEY
Executive Summary
The given report throws light on the menu analysis conducted on a restaurant in
Australia. The name of the Restaurant is The Lane Sydney which is located in the
heart of the Sydney. The report provides a brief introduction on the restaurant and
presents and analysis of the menu. A menu should represent the true value
proposition of the restaurant and thus, this aspect has been tested. The personal
experience has been penned down and compared to that of the menu reflection. It
was found that The Lane Industry is taking all steps to remain true to their menu.
Certain recommendations have been provided.

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Table of Contents
Introduction: About the business...............................................................................3
Critical Analysis and Evaluation of the Menu............................................................3
Analysis of the cuisine offered...............................................................................4
Analysis of the Food service used.........................................................................5
Critical Analysis of the Target market....................................................................6
Importance of staying true to the menu offering........................................................6
Conclusions...............................................................................................................7
Recommendations.....................................................................................................7
References.................................................................................................................8

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Introduction: About the business
The Lane Sydney is a popular dining restaurant located in central Sydney.
Located at 3/16-20 Curtin Pl, Sydney NSW 2000, Australia, the restaurant is
popular for its trendy and laid back style with a unique offering of fusion dishes.
Their value proposition is quite simple and they aim to offer simple but good quality
food at affordable prices (The Lane Sydney. 2018). The restaurant offers
Breakfast, Lunch and dinner options from Tuesday to Friday. It is one of the most
famous restaurants in Sydney. The restaurant can also be hired for various
functions with exquisite seating facilities at the Terrace Room and European casual
dining and wine bar area. The restaurant also facilitates catering services for its
customers. The diner is open from 7 am to 4pm.
The given report will be throwing light on the menu analysis of the restaurant
which was conducted after analyzing its menu online and visiting the restaurant
(VanEpps et al. 2016, pp.72-80). After the menu has been evaluated, the personal
experience will be compared against it to analyze the effectiveness of the menu to
reflect the restaurant’s vale. The importance of being true to menu will be
discussed and certain recommendations will be provided.
Critical Analysis and Evaluation of the Menu
Menu often serves as a representation of the organization. It helps the
customer to gain a first impression regarding the restaurant and the food it offers
(Magnini & Kim 2016, pp. 42-48). In the given section, the three given aspects will
be analyzed based on the menu.
The menu of the restaurant followed a simple black and white color theme
with a good quality paper. The menu was eye catching and easy to read. The
psychology behind the menu was that customers generally view the first item and
the last (Lee-Kwan et al. 2014, pp.581-584) therefore, the best dishes were placed
in that manner. Even we ordered the last dish on the menu.

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Analysis of the cuisine offered
The Lane Sydney offers authentic Australian cuisine. The restaurant states
that their main motto is to provide simple but authentic servings to the consumers
with rich tastes formed by adding additional flavors. The menu reflects that the
restaurant has four main dishes which are the Entrees, Mains, Side Dishes and
Dessert (Thelanesydney.com.au. 2018). The restaurant offers dishes like:
 Buffalo Mozzarella
 Crab Spaghetti
 Saffron Risotto
 Baby Spinach Salad
 Crispy Skin Atlantic Salmon Fillet
 Classic Steak Sandwich
 House made Mini Pavlova
 Farm House Cheese Board
The kind of cuisine which a restaurant tends to offer goes a long way in
determining the kind of customers it wants to entertain or the kind of image it wants
to build in the minds of the customers. Lane Sydney offers fine dining cuisine which
creates an ambience of a huge end image. The prices of the dishes can be
described as ranging from Average to high with set menu shows a price of 65$ pp
and the average meal or a single dish being priced at $20pp
(Thelanesydney.com.au. 2018).The restaurant also has a bar which serves all
kinds of Dessert Wines, Single Malts and Liquers.
In its menu, the restaurant described that it offers Australian cuisine like
Pavlova, Cheese Board, Fillet and Risotto. However, during our visit, we found that
the taste was rather ordinary and that there was no richness involved. Hence, this
false aspect in the menu would tamper the image of the restaurant in the minds of
the customers. The Pavlova we ordered was prepared and served in a traditional
manner with no fusion twist, which led to disappointment.

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The dishes offered cannot be termed as casual and thus this restaurant can
be on the visit list of those customers who have an occasion to celebrate or enjoy
living life the luxurious way. After visiting the restaurant, we witnessed that the
crowd generally comprised of well dressed, well to do customers who enjoy healthy
eating. The food quality offered by the restaurant was fresh and tasted good.
Hence, in this aspect, the restaurant offers good quality food and lives up to its
image that it has built for itself on the menu.
Analysis of the Food service used
The food service which is used by the restaurant is dining service (Lee-
Kwan et al. 2014, pp.581-584). The ambience and the service that the restaurant
delivers to promote can be described as that of a high end and unique service.
There are adequate staffs present which will help the customers during their
needs.
The kind food service is closely related to the target market. The restaurant
offers table service to the customers. The menu reflects that it is a table service
because the a la cart menu option. A restaurant offering this menu is a table
service one. Table service is a food service whereby the customer`s are offered
their dish on their table by waiters (Biediger-Friedman & Banda, 2014, pp.281-
287). The restaurant offered adequate food service whereby the waiters were
courteous and polite. Hence, families and business associates appear to be the
intended target market. I visited during the afternoon and witnessed that the
consumers there were all well dressed and came in groups of 5-6 for a birthday
celebration, business meeting and similar occasions. The environment in the
restaurant was serene which further enhanced customer`s experience of a fine
dine aspect.
Hence, after critically analyzing the menu against their actual offer it could
be stated that the restaurant us being true to its offering and satisfying the
customers (Anzman-Frasca et al. 2014, p.81).

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Critical Analysis of the Target market
The target market which the restaurant caters to is the High end family and
business group. With its food offerings, it can definitely be stated that it tends to
serve the elite group of customers who often like to eat fresh and unique food
(Magnini & Kim 2016, pp. 42-48).
Sosa, Biediger-Friedman and Banda (2014, pp.281-287) state that the
target market which any restaurant aims to serve is a major component of setting
up the menu. It also determines the kind of food service which they offer. Lane
Sydney offers fine dine food service which gives a unique and smooth experience
to the customers. There is ample number of waiters to serve the customers. During
my visit I noticed that the restaurant lives up to its fine dine image and offers
premium services to the visitors (Ultrariskadvisors.com. 2018). The customers
present were having a good time and this shows that the restaurant has been able
to serve their desired market. The manager is always on the round that looks after
the needs of the customers. Hence, in this aspect, the restaurant was able to live
up to its menu offering that the customers will be in good hands.
Importance of staying true to the menu offering
Menu serves as the true image of the restaurant to the consumers. Menu`s
not only consist of the various offerings that the restaurant intends to make but also
the ingredients of each dish with their price (Kirkpatrick et al. 2014 , pp. 924-931).
Many restaurants tend to provide the ingredients that the restaurant makes use of
and they must see to it that they remain true to these as a divergence may cause
serious image damage and health damage to the customers who might be allergic
to a certain ingredient. The size of the offering is also an important aspect as
serving too less would hurt the sentiments of the customers. It is important to keep

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the menu bright and attractive in order to increase customer orders (VanEpps et al.
2016, pp.72-80). A bright menu has the tendency to attract the customers. Keeping
up to its image, The Lane Sydney offered a rather aristocratic menu style with rich
fonts.
Conclusions
Therefore from the given analysis conducted on The Lane Sydney, it could
be stated that the restaurant is a perfect example of what a restaurant should be
doing and how it should be carrying out its competitors. The restaurant is true to its
menu and realizes that it is the first impression that any restaurant has on the
customer. Therefore, Lane Sydney sees to it that it offers exactly what is on the
menu and stays true to its fine dine image.
Recommendations
However, certain recommendations with respect to the menu of the
restaurant can be made. The restaurant can add details of the following on its
menu.
 The origin of items- This can be details of the origin of the meat used in the
meal or where does the dish originally descend from can be provided.
 Health benefits if any- These days, people have become highly conscious
about their health and if the restaurant can provide health benefits of the
dishes it serves, it will appeal more to the customers.
 The restaurant can try to make the menu more attractive by placing the
pictures of the best selling items alongside the name in the menu. This will
give some idea to the existing customers regarding the look of the product.
References
Anzman-Frasca, S., Dawes, F., Sliwa, S., Dolan, P.R., Nelson, M.E., Washburn, K.
and Economos, C.D., 2014. Healthier side dishes at restaurants: an analysis of

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children’s perspectives, menu content, and energy impacts. International Journal of
Behavioral Nutrition and Physical Activity, 11(1), p.81.
Kirkpatrick, S.I., Reedy, J., Kahle, L.L., Harris, J.L., Ohri-Vachaspati, P. and Krebs-
Smith, S.M., 2014. Fast-food menu offerings vary in dietary quality, but are
consistently poor. Public health nutrition, 17(4), pp.924-931.
Lee-Kwan, S.H., Pan, L., Maynard, L., Kumar, G. and Park, S., 2014. Restaurant
menu labeling use among adults--17 states, 2012. MMWR. Morbidity and mortality
weekly report, 63(27), pp.581-584.
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.
Sosa, E.T., Biediger-Friedman, L. and Banda, M., 2014. Associations between a
voluntary restaurant menu designation initiative and patron purchasing
behavior. Health promotion practice, 15(2), pp.281-287.
The Lane Sydney. ,2018. Home. [online] Available at:
https://thelanesydney.com.au/# [Accessed 25 Mar. 2018].
Thelanesydney.com.au. ,2018. [online] Available at:
https://thelanesydney.com.au/wp-content/uploads/Menu-Autumn-2018.pdf
[Accessed 25 Mar. 2018].
Thelanesydney.com.au. ,2018. [online] Available at:
https://thelanesydney.com.au/wp-content/uploads/Two-Course-Menus-AUTUMN-
2018-55-pp.pdf [Accessed 25 Mar. 2018].
Ultrariskadvisors.com. ,2018. [online] Available at:
https://www.ultrariskadvisors.com/wp-content/uploads/2012/07/MHR_Menus.pdf
[Accessed 25 Mar. 2018].

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VanEpps, E.M., Roberto, C.A., Park, S., Economos, C.D. and Bleich, S.N., 2016.
Restaurant menu labeling policy: review of evidence and controversies. Current
obesity reports, 5(1), pp.72-80.