Food & Beverage Management: Menu Analysis & Redesign - VN Street Food

This assignment presents a comprehensive analysis of VN Street Food's menu, a popular Vietnamese restaurant in Sydney with locations in Marrickville and Wolli Creek. The report identifies the restaurant's current menu concept, which caters primarily to Vietnamese customers while also attracting foreign patrons. It evaluates the number of items, menu classifications, variety, and nutritional value, noting the restaurant's 53 food items and 14 drinks, including meal box options. The analysis reveals potential issues in the menu design, such as the lack of nutritional information, limited variety, focus on traditional dishes, unappealing design, and small portion sizes. To address these issues, the assignment proposes an alternative menu concept with improved design, nutritional details, and a broader range of options. The report includes images of both the original and redesigned menus, along with a list of references.

Food and Beverage management

Contents
Brief review of the selected food and beverage outlet and identify its current menu concept. .3
Identify and evaluate the number of items, menu classifications, the variety of items, and
item’s nutritional value..............................................................................................................3
Identify the potential issues in the menu design and propose an alternative menu concept......8
Image of the original menu....................................................................................................9
Image of the new Menu.......................................................................................................10
References................................................................................................................................11

Brief review of the selected food and beverage outlet and identify its current menu concept
VN Street Food is one of the most popular Vietnamese restaurant in Sydney. There are two
stores under the name VN Street Food. One is located in Marrickvile, a Viet town but still
outstanding with theirs products. The other restaurant in Wolli Creek also keeps up with the
business. One of the reasons is they both located near the station. It is opened for lunch and
dinner at the special timing according the cuisines (Chen, et. al., 2015). VN Street Food is
decorated as a typical Vietnamese restaurant, simple with bamboo and wooden furnitures. It
not only delivers to Vietnamese customers the familiar atmosphere but also introduces to
Australian and foreign customers the traditional Vietnamese restaurant. It is a casual dining
restaurant so it is suitable for all class customers, moreover, individual , family and small
group of friends dine in are available. All the food are at moderate price and mostly provide
table service (Wood, 2018). Generally, the customer segment of VN Street Food is mainly
Vietnamese, besides, other target is foreign customers that to be introduced to the restaurant
by Vietnamese customers. Based on their market target, the restaurant decoration and menu
have some limits (Davis, et. al., 2018). Firstly, all the day special menu and the signature
meals on the wall board is in Vietnamese. Additionally, their menu also have few dishes that
are not popular but do not have the English name.
Identify and evaluate the number of items, menu classifications, the variety of items, and
item’s nutritional value
This is seen that the restaurant is considered to be having various number of items which they
are preferring to serve to their customers. The restaurant is having around 53 items in
servings along with 14 different types of drinks and there are meal box facilities provided too
where you can choose from 5 different types of dishes where you can choose from Rice,
Mains, Veggies, Soup and Salad all these in just $12.
The main servings includes the following items along with their classifications:
Rice Paper Roll:
1. Grilled Lemon Chicken and Avow $5.0(GF)

2. Grilled Lemongrass beef $5.5 (GF)
3. Roasted Pork $5.5 (GF)
4. Tofu and Mushroom (V) $5.5 (GF)
5. Chili Prawn w/ young Papaya $6.5 (GF)
6. Roasted Duck w/fresh cucumber $6.5 (GF)
Rice Vermicelli:
1. Grilled Lemongrass pork
With rice vermicelli and salad $11 (GF)
(Optional: +$2 vermicelli +$3 grill pork +$3 cha vein)
Grilled Lemongrass pork with rice vermicelli and salad
2. Grilled Ling Fish served with rice
Vermicelli and salad $13 (GF)
3. Crispy bean served with vermicelli, salad and
Traditional Vietnamese shrimp paste $11 (GF)
(Optional: +$3 bean curd, +$3 boiled pork
+$3 cha com)
4. Beef betel leaf served with rice vermicelli and $11 (GF)
Salad
5. Stir fried goat served with vermicelli, salad and
6. traditional Vietnamese shrimp paste $13 (GF)
7. Stir fried beef with Vermicelli Salad $11 (GF)

8. Stir fried noodles topped with beef and mixed
Vegetables $13 (GF)
9. Grilled corn-fed chicken vermicelli and salad $13 (GF)
Rice:
1. Street Food Combination Fried Rice $13(GF)
(Beef, Chicken, Shrimps and 4 vegies mix)
2. Fried Rice with Green Mustard Pickle $13(GF)
3. Traditional Steamed Sticky Rice with Chicken, Egg and Viet
Pork sausage $11(GF)
4. Steamed Sticky rice with stewed pork belly with egg $11(GF)
5. Grilled chicken sticky rice with sweet ginger sauce $13(GF)
Pho and Soups:
1. Hanoi Style Pan fried Beef Noodle
(Half Crispy Pho w/served fried beef) $12
2. Northern Style Beef Noodle Soup
(Stir Fried Beef) $12(GF)
3. Viet Vermicelli Soup
(W/Shiitake mushroom, chicken and egg) $11(GF)
Sides:
1. Chicken Bun $3
2. BBQ Pork Bun $3

3. Home Made Spring Rolls $6.5
4. Vegetarian Spring Rolls $5
5. Papaya Salad w/beef jerky $10
6. Duck Pancake $5
7. Deep Fried Pork Sausage $7
8. Vegetarian Dumpling (V) $8
9. Scallop Dumplings $6.5
10. Pork Dumplings $6.5
11. Steam Lotus Salad $10
*Here (GF) stands for Gluten Free and (V) stands for Vegan
Drinks:
Soft Drinks
Coke $1
Coke Zero $2
Lemonade $2
Tea
Hot Tea $1

Lemon Ice Tea $4
Peach Ice Tea $4
Brain Freezer
Original (Frozen coconut water+ cucumber+ mint) $5.5
Lychee (Frozen coconut water+ lychee+ mint) $6.5
Avocado (Frozen coconut water +avocado+ lime juice) $6.5
Juice
Coconut $4
Apple $3
Orange $3
Dessert
Coconut Jelly $3.5
Sweet and Cold Soup $5
This is seen that the nutrition value of the food that they are serving is good and this helps the
people of the country to achieve the advantage of having Vietnamese food which is rich in
nutrition (Weber and Saunders-Homberg, 2018). As there are rice products that are offered

by the restaurant hence this helps them in getting the protein and carbohydrates which are
lacking in Australian food that they have to eat in the country.
Identify the potential issues in the menu design and propose an alternative menu concept.
It is seen that the restaurant is having various potential issues with the menu that they have
designed for their customers. These issues can be classified as:
 Nutritional values of each items are not mentioned: How much carbohydrates, fats,
proteins etc. are there in a particular food item is not mentioned as people nowadays are
more concerned about what they are eating and how many calories they are consuming
(Hong, 2018).
 Too few items: There are only a handful of variety of foods to choose from as there are
more of rice and vermicelli items to choose from main course and not much of breads
and drinks to choose from.
 Only Traditional dishes: Another issue in the restaurant is that they serve only traditional
Vietnamese dishes. If a person wants something different other than traditional
Vietnamese dish there are no options available to them (Volta, et. al., 2015).
 Design of the Menu: Design of the menu is not that appealing as it is not properly
themed and lack of colors that makes the food items less attractive and boring.
 Less quantity of food: There is very less food served in a plate which makes the food
expensive so though the rate of food items is satisfactory but it eventually makes the
food costly as the customer will have to order more to be full.

Image of the original menu

Image of the new Menu

References
Chen, E., Flint, S., Perry, P., Perry, M. and Lau, R., 2015. Implementation of non-regulatory
food safety management schemes in New Zealand: a survey of the food and beverage
industry. Food control, 47, pp.569-576.
Davis, B., Lockwood, A., Alcott, P. and Pantelidis, I.S., 2018. Food and beverage
management. Routledge.
Hong, H.T.K., 2018. Motivation factors for earnings management of VietNam listed firms in
food and beverage sector (Doctoral dissertation, International University-HCMC).
Valta, K., Kosanovic, T., Malamis, D., Moustakas, K. and Loizidou, M., 2015. Overview of
water usage and wastewater management in the food and beverage industry. Desalination
and Water Treatment, 53(12), pp.3335-3347.
Weber, O. and Saunders-Hogberg, G., 2018. Water management and corporate social
performance in the food and beverage industry. Journal of cleaner production, 195, pp.963-
977.
Wood, R.C., 2018. Strategic questions in food and beverage management. Routledge.