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 customer. 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, 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)
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