Redesigning the Old Seattle Menu: A Business Development Report

This report focuses on menu planning and design within the food industry, emphasizing the importance of an effective and attractive menu to maximize customer attraction and business profitability. The report reviews the menu of the Old Seattle restaurant in the UK, identifying both positive and negative aspects of its current design. It analyzes the menu's organization, pricing, and presentation of food items across various categories such as appetizers, sandwiches, and desserts. The analysis highlights areas for improvement, such as the need for more visual aids and a more organized layout. The report then proposes a redesigned menu, incorporating new items and layout changes aimed at increasing customer engagement and restaurant profits. References to academic journals and books support the analysis and redesign suggestions, providing a comprehensive overview of menu design principles and their practical application.

REDESIGN
(BLUEPRINT) AND
REVIEW A MENU

Table of Contents
Brief overview ................................................................................................................................1
Menu Review ..................................................................................................................................1
Redesigned Menu ............................................................................................................................2
REFERENCES ...............................................................................................................................3

Brief overview
Menu planning and designing is a most important part within the food industry, menu
includes the various items offered by a hotel or restaurant to the customers. It is a most essential
element that attract a customer to visit a restaurant, the items offered in the menu should be
effective and attractive in order to maximum customers and increase the profitability of the
business.(VanEpps and et.al, 2016).This report is in context to Menu planning and designing, in
order to understand the important menu design and planning menu of a popular restaurant named
Old Seattle in UK. The report will provide a brief overview of the restaurant's menu in order to
identify the positive and negative aspects of the menu design (Espino and et.al, 2015).Menu
review is a process of analysing the effectiveness of a menu in terms of food items, prices,
speciality of the food items, nutritional information etc. Furthermore, the report will also include
a new and redesigned menu for the restaurant with added items for attracting more customers.
The redesigned menu will be developed with an aim or objective of increasing the number of
customers and profit of the restaurant (Sarink and et.al, 2016).
Menu Review
The Old Seattle restaurant offers various kinds of food items segmented into different categories
such as Appetizers, Sandwiches, Desserts, Salads, Beverages, Entrees and Luncheons (Hansen
and et.al, 2016). Each of the category consist a wide range of items as following -
 Sandwiches – Breast of Chicken sandwiches, Veg sandwiches etc.
 Salads includes – Green salad, vegetable salad etc (Sinclair and et.al, 2014 ).
A menu is a list of specific foods offered by food establishments to its consumers for a specific
period. Menu plan can be done for one day, for a week, three weak or evens for month. A menu
is very important aspect in the restaurant which customer enter and order for the food. While any
resurgent offers' something to customer then it is very important to design a systematic planning
for their menu (Dixon and et.al, 2015) This helps to the customer in saving the money on grocery
bill. In this includes several kinds of the nutritious meals and snacks along with specific prices.
While any restaurant develop the menu of the products then it is very important for the restaurant
to focus on the requirement of customers (Littlewood and et.al, 2016). As per the menu of the
Old Seattle company, it has been seen that the prices of the dishes is too high as compare to the
other restaurant menu. The main advantage of this menu is that it present in the more beautiful
paper which provides an attractive look to its customers (Murano and et.al, 2016). Furthermore,
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every dishes specified along with its prices It has shown that there are includes the sandwiches,
drinks, appetizers, baskets, salad, dinner, breakfast, lunch etc on the one single page(Payne-
Palaci and et.al, 2015). This thing look so messy to the customer. However, the description of the
dishes is clearly shown in the picture of the menu but there is requirement to provide the pictures
of the dishes so as customers can easily see the actual picture of the dishes (Filimonau and et.al,
2017) By this Star buck menu it has been also shown that there are lots of dishes included into
the limited numbers of pages through which all information has mixed up. Old Seattle menu
presented all dishes in systematic manner on the menu but there is still some requirement to
improvement so as it can effectively meet the expectation of customers (Bleich and et.al, 2015).
In the section of dessert it has includes more than 100 desserts which provides the varieties to
customer regarding the dessert dish. In the beverage section it has included all kinds of the drinks
and soups. Company should provide the all information regarding the dishes along with the
process and picture as customer can more effectively understand it. Restaurant should divide the
section of food according to the children, adults and old age people so as they can easily discover
their food in more effective manner(Hashimot and et.al, 2017)
Redesigned Menu
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REFERENCES
Books and Journals
Dixon, E., Condrasky, M.D., Corr, A., Kemper, K. and Sharp, J., 2015. Application of a menu-
planning template as a tool for promoting healthy preadolescent diets. Topics in Clinical
Nutrition, 29(1), pp.47-56.
Payne-Palacio, J., 2015. Foodservice Management: principles and practices. Pearson Education.
Hashimoto, A., Harashima, J., Yamakata, Y. and Mori, S., 2017, July. Design in Everyday
Cooking: Challenges for Assisting with Menu Planning and Food Preparation.
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.
Sarink, D., Peeters, A., Freak-Poli, R., Beauchamp, A., Woods, J., Ball, K. and Backholer, K.,
2016. The impact of menu energy labelling across socioeconomic groups: A systematic
review. Appetite, 99, pp.59-75.
Hansen, G.L., Lourenço, S. and Littlewood, J.A., 2016. Menu labelling is effective in reducing
energy ordered and consumed: A systematic review and meta-analysis of recent
studies. Obesity Reviews, 17, p.194.
Murano, P. and Sander, M., 2016. User interface menu design performance and user preferences:
a review and ways forward. Int. J. Adv. Comput. Sci. Appl, 7(4), pp.355-361.
Bleich, S.N., Wolfson, J.A. and Jarlenski, M.P., 2015. Calorie changes in chain restaurant menu
items: implications for obesity and evaluations of menu labeling. American journal of
preventive medicine, 48(1), pp.70-75.
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.
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
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Interventions to Promote Healthy Eating: A Systematic Review. Preventing chronic
disease, 12.
Sinclair, S.E., Cooper, M. and Mansfield, E.D., 2014. The influence of menu labeling on calories
selected or consumed: a systematic review and meta-analysis. Journal of the Academy of
Nutrition and Dietetics, 114(9), pp.1375-1388.
Littlewood, J.A., Lourenço, S., Iversen, C.L. and Hansen, G.L., 2016. Menu labelling is effective
in reducing energy ordered and consumed: a systematic review and meta-analysis of
recent studies. Public health nutrition, 19(12), pp.2106-2121.
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