Menu Redesigning: Evaluation of Darbar Indian Restaurant's Menu

This report provides a comprehensive menu review and redesign for Darbar Indian Restaurant, located in Braddon, Canberra, Australia. The review begins with an introduction to the restaurant, its offerings, and its current menu design, which is divided into sections like entrees, main course, rice, breads, sides, and banquets. The report then identifies several lacking factors in the existing menu, such as a plain design, absence of vegetarian and fast food sections, missing prices, and item descriptions, along with spelling errors and a lack of a beverage and dessert section. It proposes changes including a more attractive design, a different column for prices, correction of spelling, shifting biryanis into the rice section, incorporation of a fast food section, the addition of a beverages and dessert section, and the inclusion of descriptions for items in the rice, breads, and sides sections. The report concludes with a redesigned menu blueprint, aiming to improve customer experience and operational efficiency.

Running head: Menu Redesigning: Darbar Indian Restaurant
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Menu Redesigning: Darbar Indian Restaurant
STUDENTS NAME:
12/20/2018

Menu Redesigning: Darbar Indian Restaurant 1
Introduction
The menu of a restaurant is its overall reflection (Ozdemir & Caliskan 2014). This menu
review will discuss about the menu of an Indian restaurant in Braddon, Canberra, Australia
called Darbar Indian. Darbar Indian Restaurant is located in 139/24 Lonsdale Street,
Braddon ACT (Zomato 2018b). Its name Darbar Means king’s place, traditionally a courtyard
or meeting place for royals to dine. The head chef of Restaurant is Chef Vinay (Canberra
2018). He makes the best use of locally present Indian ingredients and provides the customers
with traditional Indian food. It is known for serving authentic and traditional delicacies from
the diverse Indian Cuisine along with dishes that include their personal innovative twists. It is
known for its use of original and authentic Indian spices in their dishes. They claim to buy the
spices used from the shops of Mode3 building in London streets newest Indian
Establishments to prove the extent of its authenticity. Butter Chicken and Chicken Korma
includes some of its specialities and these truly portray the essence of the Indian cuisine
(DarbarCanberra 2018).
Menu Review
The menu design of Darbar Indian Restaurant is extremely simple and plain. It is divided into
6 segments Entrees, Main Course, Rice, Breads, Sides and Banquets (Zomato 2018a). The
entrees consists of a wide range of Indian veg and non-veg starters some of which are
authentic traditional dishes and some are some new no traditional but Indian dishes. The main
course section is a mash up of vegetarian, non-vegetarian curries and even some rice dishes
mostly traditional. The rice has only rice. The bread section Authentic Indian breads. The
sides section consists of salads and pickles. The menu in the end has a section dedicated for
the customers who come in groups ranging from 2 to more which, is the banquet section
which has a fixed combination of varies dishes in fixed price. The nutritional values are not
defined in the menu. Traditionally Indian food is quite spicy and requires a lot of oil to cook
it is not considered to be very light (Rana 2017). However Indian cuisine has a lot of
vegetables, meats, lentils and good carbohydrate rich foods (Scott 2018). This allows
consumers to consume food rich in nutrition.
Lacking factors in the menu:

Menu Redesigning: Darbar Indian Restaurant 2
 Very plain design which is not visually appealing and interesting and might fail to
interest the customer (Lynn & McCall 2008).
 Sections such as the entrée and main course have some unnecessary items.
 The Biriyanis’ in the main course section must be a part of the rice section as it
mostly consists of flavoured rice cooked with chicken (Umachandran et al. 2018).
 Absence of a separate vegetarian section.
 Spelling error. In place of Masala Dosai it must be Masala Dosa (Dictionary 2018).
 Absence of a fast food section (filling food in lesser price).
 Absence of a Beverages section.
 No different column for the prices which makes it confusing. Every menu must have a
different column for item prices so that it is helpful for the customer to make suitable
choices. (Magnini & Kim 2016).
 No description for items in the rice, breads and sides section. Every item of a menu
must have a description so that it is helpful for the customer to make suitable choices
(Filimonau & Krivcova 2017).
 Absence of dessert section.
Changes that can be incorporated:
 More attractive design.
 Different column for prices.
 Removal of some dishes.
 Correction of spelling.
 Shifting Biriyanis’ into the rice section.
 Incorporation of a fast food section.
 Incorporation of a Beverages section.
 Incorporation of description for items in the Rice, breads and sides section.
 Incorporate dessert section.

Menu Redesigning: Darbar Indian Restaurant 3
Old menu
Source: (Zomato 2018a)

Menu Redesigning: Darbar Indian Restaurant 4
Source: (Zomato 2018a)

Menu Redesigning: Darbar Indian Restaurant 5
Source: (Zomato 2018a)

Menu Redesigning: Darbar Indian Restaurant 6
Source: (Zomato 2018a)

Menu Redesigning: Darbar Indian Restaurant 7
Source: (Zomato 2018a)

Menu Redesigning: Darbar Indian Restaurant 8
Source: (Zomato 2018a)
References
Canberra, O 2018, Darbar Indian Restaurant, viewed 20 December 2018,
<https://www.outincanberra.com.au/venue/darbar-indian-restaurant/>.
DarbarCanberra 2018, Home, viewed 20 December 2018, <https://darbarcanberra.com.au/>.

Menu Redesigning: Darbar Indian Restaurant 9
Dictionary, M 2018, Dosa, viewed 20 December 2018,
<https://www.macmillandictionary.com/dictionary/british/dosa>.
Filimonau, V & Krivcova, M 2017, 'Restaurant menu design and more responsible consumer
food choice: An exploratory study of managerial perceptions', Journal of Cleaner
Production, vol 143, pp. 516-527.
Lynn, & McCall, 2008, 'The Effects of Restaurant Menu Item Descriptions on Perceptions of
Quality, Price, and Purchase Intention', Journal of Foodservice Business Research, vol 11,
no. 4, pp. 439-445.
Magnini, P & Kim, S 2016, 'The influences of restaurant menu font style, background color,
and physical weight on consumers’ perceptions', International Journal of Hospitality
Management, vol 53, pp. 42-48.
Ozdemir, & Caliskan, O 2014, 'A review of literature on restaurant menus: Specifying the
managerial issues', International Journal of Gastronomy and Food Science, vol 2, no. 1, pp.
3-13.
Rana, S 2017, What Happens To Your Stomach When You Eat Over-Spicy Food, viewed 20
December 2018, <https://food.ndtv.com/food-drinks/what-happens-to-your-stomach-when-
you-eat-over-spicy-food-1793511>.
Scott, JR 2018, Indian Food Nutrition Facts: Menu Choices & Calories, viewed 20
December 2018, <https://www.verywellfit.com/quick-guide-indian-restaurants-3495711>.
Tripadvisor 2018, Darbar, viewed 20 December 2018,
<https://www.tripadvisor.in/Restaurant_Review-g255057-d12176851-Reviews-Darbar-
Canberra_Australian_Capital_Territory.html>.
Umachandran, K, Sawicka, , Noori, A & Pasqualone, 2018, 'Nutritional Features of Biryani
as The Basis for The Formation of An Entrepreneurial Mode in Biryani Market', Journal of
Advances in Agriculture, vol 8, no. 1, pp. 1268-1278.
Zomato 2018, Darbar Indian, viewed 20 December 2018,
<https://www.zomato.com/australian-capital-territory/darbar-indian-braddon-act/
menu#tabtop>.

Menu Redesigning: Darbar Indian Restaurant 10

Menu Redesigning: Darbar Indian Restaurant 11
Darbar Indian
Restaurant
139/24 London Street
Braddon, ACT 2612
Contact no. [phone]
Website:
www.darbarcanberra.com
Open all Seven days:
Monday: Dinner is served from 5:30PM to 10:00PM