Decision-Making Regarding Menu in the Restaurant - Essay Example

Executive Summary The restaurant industry has looked towards developing a pop up restaurant where they look towards providing customers with an opportunity to have quality food being served at the shortest time possible. The paper presents the manner in which the menu has been developed has been developed for the pop up restaurant where different details regarding the customer requirements and profile has been considered. Along with it the menu has been designed keeping in mind the requirements of the customer belonging to the age profile and the manner in which it will help to enhance their customer satisfaction and experience. This will thereby help to ensure that the menu developed is as per the customer wants and will ensure proper service and increase the popularity of the show and ensure more and more people are attracted towards it thereby ensuring to market the entire show. Table of Contents Introduction 3 Theme of Restaurant 3 Decision making regarding menu 4 Target Market 7 Positioning 7 Pricing 8 Competition 8 Conclusion 9 References 9 References 11 Introduction The manner in which the food industry has grown and spread of pop up restaurants which are specifically designed and works on a designated theme has changed the manner in which the food industry use to work. This has made restaurants lay special emphasis on designing their menu and ensuring that they are able to provide variety and different options for the customers to choose from. This paper looks to present the manner in which a pop up restaurant which is going to hold an event in the redevelopment of an inner city dockland area in a regional Australian city for cultural stuff. This paper explores the different dimensions which have been looked while designing the food menu and the different philosophy which has undergone the same. The paper then provides the complete menu and further goes to show the manner in which it will help to satisfy customers. Theme of Restaurant The pop up restaurant looks towards providing the customer with extra items to choose from so that the pleasure of the customer while having food can be enhanced. The fact that the restaurant is going to be set up for an event in the redevelopment of an inner city dockland area in a regional Australian city for cultural stuff. This has made the management to look into the fact and based on it develop a menu so that the customers are served with different cuisines at the same time has looked towards developing ways to match the cultural requirements (Binkley, 2006). Further, while drafting the menu special care has been given to ensure that the quality of food served matches the requirements of the customers expected to visit the place. In addition to it emphasis has been placed on the kitchen area and also the space available for the customers to sit and have their food. Special care has been made to ensure that the items chosen in the menu can be prepared within the allocated space and time constraints as people visiting the show will look at quick service (Monsivais & Drewnowski, 2007). While ensuring it care has been taken to ensure that the service quality doesn’t suffer. Also, special attention has been made to ensure that the restaurant is developed in such a manner that it helps to market the entire event and helps to attract people to the show so that more and more customers can be targeted. Keeping the above points in mind a menu has been developed which looks into different factors to enhance the experience of customers. Along with it the menu looks towards having both alcohol and non alcoholic beverages so that all section of the consumer has something to choose from. The menu designed has also looked towards set menu so that the wants and need of the different section of the consumer can be eyed at (Austin, Melly, Sanchez, Patel, Buka & Gortmaker, 2005). While developing the menu it has been ensured that the visitors pocket have been taken into consideration and based on it the menu has been designed so that it suits all people and helps to attract people from diverse background (Walton, Pearce & Day, 2009). This will help to increase the popularity of the event as the cuisine has been developed based on the customer requirements and the events which will be presented through the event. Decision making regarding menu The menu for the customers visiting the event in the redevelopment of an inner city dockland area in a regional Australian city for cultural stuff has designed the menu keeping in mind the target group of customers, the time available for them to eat, the location of the event and the different constraints under which the kitchen has been developed. The menu has been developed based on different parameters and based on it the menu has been developed The menu has been designed keeping in mind the different profile of customers likely to visit the area. It has been ensured that the menu has been designed in such a manner that the menu developed is such which makes the cultural requirements of the event taking place an inner city dockland area in a regional Australian city (Acharya, Patterson, Hill, Schmitz & Bohm, 2006). Along, with it the both alcohol and non alcohol drinks has been designed and placed on the menu so that the customer satisfaction level can be magnified and the experience for the customer can be increased. The Special day menu has been one which is an 8 course meal with different items being served to the customers. This are specially designed keeping in mind the target customers who are going to visit the event in the redevelopment of an inner city dockland area in a regional Australian city. This menu has further been developed after gauging at the taste and preference of the people of that area and the likelihood of people accepting the services due to variety in the servings being provided to them (DiPietro, Roseman & Ashley, 2004) This has helped to design the 8 course menu specifically for the cultural event to be held at inner city dockland area in a regional Australian city. Special care and emphasis has been laid to ensure that the menu that is developed in such a manner that it provides the viewer an opportunity to understand the feeling of the same cultural event through the meal they are being served. This will help the audience visiting the event to understand the manner in which the event is related to cultural setting and the same will be reflected through the menu. The 8 course menu has been provided in the appendix which shows the different food that will be served and will reflect the audience the theme of the event. The beverage that will be served has also been drawn based on the customer requirements as people visiting the event would look towards some sort of refreshments. Also, the time required to prepare the refreshments is limited which will ensure that the area available is sufficient (Lewin, Lindstrom & Nestle, 2006). Further, the manner of serving will be such that it enhances the pleasure of the having beverages and will help to ensure increased customer satisfaction. Further, different variants of drinks are being served to ensure that customer satisfaction maximizes and the customers are able to get a large variety of drinks to choose from (Davis & Carpenter, 2009). This will help to magnify the customer experience and will help them enjoy to the fullest and ensure that they get an extra delight which they are looking at (Dixit, Harmer, Cardinal, Bosworth & Johnson-Shelton, 2009). This menu has been developed and designed keeping in mind the regular requirements and customers needs (Lucan, Barg & Long, 2010). This will help to ensure those customers are able to order products they want and will help to magnify their experience and provide them the quality food they are looking for. Thus, the menu has been designed after looking in the various needs of the customers and different items have been included in the menu to ensure maximum customer satisfaction. The menu has also been developed after looking into various requirements so that customer experience can be enhanced and proper services is provided to the customers so that they are able to enjoy food and ensure proper services which multiplies their experience. Target Market The restaurant looks towards targeting customers who are looking for quality food but requires that the food is served quickly with minimum time. The restaurant has been specially designed for a cultural event that is taking place so the target market has been decided where the restaurant looks towards targeting every individual customer visiting the store and has a special preference for food. This has ensured that the targeted population is from people in the age of 10 to 50 as the restaurant while determining the market has laid special emphasis on ascertaining the manner in which the target audience will be tapped. This has ensured that the restaurant during the cultural theme program is able to enure maximum efficiency which will help to ensure that the target market is satisfied with the products and services they are looking to offer. Positioning The restaurant has looked towards positioning their business in such a way that it is specially designed for a particular event so that they are able to attract a majority of the customers. The positioning aspect has looked towards ensuring that the business aims as identifying the different wants of the customers and based on it develop the menu and pricing strategy so that the positioning strategy that the company has adopted helps in their growth of the business. The positioning strategy that has been decided thereby ensures that it takes care of different areas and is able to target the correct section of customers visiting the event. This will thereby ensure that the restaurant is able to provide quality service and food to many people which will ensure that the business is able to work on the correct fundamentals through which the business will be able to gain maximum efficiency. Pricing The prcing of the menu has been done in such a manner that it ensures standard pricing and provides a complete experience to the audience visiting the event. The price has thereby been kept at $110 per person and while looking to price the product in that manner special attention and care has been made to ensure that it covers the cost. It is also seen that the menu has been standarized in such a manner that a standarized cost for a particular item is 28% of the total cost. This has also looked towards developing a standard menu which looks at the different indigrents which will help to magnify customer satisfaction for the prices charged by them Competition The restaurant faces competiton from other restaurant that are looking to opn up their stalls for the event. The degree of competition is limited to a large extent for the restaurant as it has been specifically designed to ensure that the restaurant is able to provide quality food and services which will look towards providing the customers with proper service. The fact that the pop up restauant look towards ensuring that the food provided by them is of highest quality it will help to differentiate the services and will ensure that the degree of competio is marginalized to a large extent thereby ensuring maximum opportunity to capture the market. Conclusion The paper thus presents the manner in which the menu has been developed has been developed for the pop up restaurant where different details regarding the customer requirements and profile has been considered. Along with it the menu has been designed keeping in mind the requirements of the customer belonging to the age profile and the manner in which it will help to enhance their customer satisfaction and experience. This will thereby help to ensure that the menu developed is as per the customer wants and will ensure proper service and increase the popularity of the show and ensure more and more people are attracted towards it thereby ensuring to market the entire show. Recommendations The restaurant has to look towards ensuring that they highlight people the specialized services they are providing and should look towards ensuring that the targeted audience is well communicated about their product and services. Along with it special care should be takn to ensure that proper marketing of the services takes place and develop a mechanism through which better services are delivered. Along with it the menu has been designed keeping in mind the requirements of the customer belonging to the age profile and the manner in which it will help to enhance their customer satisfaction and experience. This will help to ensure differentiation and will thereby build a pool of loyal customers through which the business looks towards improving their overall services. References Austin, S., Melly, S., Sanchez, B., Patel, A., Buka, S. & Gortmaker, S. 2005. Clustering of fast-food restaurants around schools: a novel application of spatial statistics to the study of food environments. American Journal of Public Health. 95, pp. 1575-1581 Acharya, R., Patterson, M., Hill, P., Schmitz, T. & Bohm, E. 2006. An evaluation of the “TrEAT Yourself Well” restaurant nutrition campaign. Health Education & Behavior. 33, pp. 309-324 Binkley, J. 2006. The effect of demographic, economic, and nutrition factors on the frequency of food away from home. Journal of Consumer Affairs. 40, pp. 372-391. Davis, B. & Carpenter, C. 2009. Proximity of fast-food restaurants to schools and adolescent obesity. American Journal of Public Health. 99, pp. 505-510. Dixit, F., Harmer ,P., Cardinal, B., Bosworth, M. & Johnson-Shelton D. 2009. Obesity and the built environment: does the density of neighborhood fast-food outlets matter? American Journal of Health Promotion. 23, pp. 203-209 DiPietro, R., Roseman, M. & Ashley, R. 2004. A study of consumers’ response to quick service restaurants’ healthy menu items: attitudes versus behaviors. Journal of Foodservice Business Research. 7, pp. 59-77. Lewin, A., Lindstrom, L. & Nestle, M. 2006. Food industry promises to address childhood obesity: preliminary evaluation. Journal of Public Health Policy. 27, pp. 327-348. 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