Menu Analysis
Menu Analysis
Food and Beverage Administration
Presented to
Mr. Gavin Caldwell
Prepared by
Geeta Sreevardhanan (308538)
Lee Wen Fang Teresa (
HDHMF January 2011
3RD Intake
30th January 2011
TABLE OF CONTENTS
|S/N |Title | Page |
1.0 EXECUTIVE SUMMARY 2
2.0 INTRODUCTION 3 2.1 Restaurant Background 3
2.2 Justification for Menu Selection 3
3.0 ANALYSIS OF RESTAURANT MENUS 4
3.1 What Makes an Effective Restaurant Menu? 4
3.2 SWOT Analysis for Charcoal Restaurant Menu 4
3.3 SWOT Analysis for the Padang’s Restaurant Menu 6
3.4 Survey on Public’s Perception of the two menus 7
4.0 CRITICAL ANALYSIS 9
5.0 RECOMMENDATIONS 11
6.0 CONCLUSION 12
7.0 REFERENCES 13
APPENDIX A Charcoal’s Menu 14
APPENDIX B Padang’s Menu 16
APPENDIX C Survey Questions 18
EXECUTIVE SUMMARY
A restaurant’s menu should reflect the restaurant’s mission and vision. For example, if the mission and vision of a restaurant is to encourage healthy eating, the menu design and the dishes offered should reflect this objective clearly.
This report seeks to review the menus of two restaurants situated in the city. We have done a SWOT analysis to identify the key factors that the restaurant could review to increase profitability for the restaurants.
We also did a survey in which we asked 32 respondents on their views of the menus of both restaurants. The outcome of the survey is expressed as a graphical form.
Based on the survey findings and our own research, we have identified the critical success factors and offer our recommendations to both restaurants to re-engineer their menus to create profitability.
2.0 INTRODUCTION
The purpose of this report is to identify two established restaurants serving
Food and Beverage Administration
Presented to
Mr. Gavin Caldwell
Prepared by
Geeta Sreevardhanan (308538)
Lee Wen Fang Teresa (
HDHMF January 2011
3RD Intake
30th January 2011
TABLE OF CONTENTS
|S/N |Title | Page |
1.0 EXECUTIVE SUMMARY 2
2.0 INTRODUCTION 3 2.1 Restaurant Background 3
2.2 Justification for Menu Selection 3
3.0 ANALYSIS OF RESTAURANT MENUS 4
3.1 What Makes an Effective Restaurant Menu? 4
3.2 SWOT Analysis for Charcoal Restaurant Menu 4
3.3 SWOT Analysis for the Padang’s Restaurant Menu 6
3.4 Survey on Public’s Perception of the two menus 7
4.0 CRITICAL ANALYSIS 9
5.0 RECOMMENDATIONS 11
6.0 CONCLUSION 12
7.0 REFERENCES 13
APPENDIX A Charcoal’s Menu 14
APPENDIX B Padang’s Menu 16
APPENDIX C Survey Questions 18
EXECUTIVE SUMMARY
A restaurant’s menu should reflect the restaurant’s mission and vision. For example, if the mission and vision of a restaurant is to encourage healthy eating, the menu design and the dishes offered should reflect this objective clearly.
This report seeks to review the menus of two restaurants situated in the city. We have done a SWOT analysis to identify the key factors that the restaurant could review to increase profitability for the restaurants.
We also did a survey in which we asked 32 respondents on their views of the menus of both restaurants. The outcome of the survey is expressed as a graphical form.
Based on the survey findings and our own research, we have identified the critical success factors and offer our recommendations to both restaurants to re-engineer their menus to create profitability.
2.0 INTRODUCTION
The purpose of this report is to identify two established restaurants serving
References: Lora, A. (2003). Food Service Menus: Pricing and managing the food service menu for maximum profit. Atlantic Publishing Group, Dr