Menu Analysis Memo

Most restaurants are making the switch to Digital Menu Boards as they are starting to see the valve of them. One of the reason being the law and regulation changes that are changing. With Digital Menu Boards being so easy to change with just a few clicks of the mouse, it make sense to use them with all the law and regulation changes that are taking place.

It is ideal to have the option to purchase food right then and there, otherwise customers can just as easily bring their business to Carpe Diem, Satori Coffee House, Starbucks, or Beaners, all of which have moderate to high food selections (shown in Table 5). Todd should consider discontinuing the sale of retail items, and invest in a toaster oven and mini fridge in order to provide customers with more food options such as bagels, breakfast sandwiches, pastries, and fruit cups.

This paper will introduce a product and service which operates in the U.S. with the intent to expand within foreign markets eventually. The service that I chose is a current service in the food service industry that does exist but would benefit from enhancing it; there are market trends for the new service that would definitely satisfy potential customers’ needs and wants once the idea is brought to their attention. The goal is to bring the feel of the city’s fine dining and lounging experience to areas outside the city without having to travel far or spend more. The service is an

In order for Livoria to be successful in implementing the menu expansion, it must first contact its suppliers and ensure they can meet the change and increase in veggie demand. Next training and logistics must be arranged in house to adapt to the change in menu options. Quality must be maintained and no short cuts can be made. With the financial analysis provided in Exhibit 4

5.Can turn the obstacle of lack of appeal of frozen dog food into an asset in advertising

Breeder’s Own Pet Foods, Inc is a major producer of dog food for show-dog kennels in the United States. Their executives viewed the retail dog food market as a growth opportunity and would like to begin by introducing their product; Breeder’s Mix dog food into the Boston area in 2011. Breeder’s Mix dog food is a nutritionally balanced, frozen dog food that is among the costliest to produce. Their product has no additives or preservatives and is made up of 85% fresh meat and 15% of the highest quality fortified cereal. It is the finest quality and has been used and recommended by professional show-dog owners for years. Breeder’s Mix has a long

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

5. Offering fresh and prepared food. Prepared food and fresh offerings have become increasingly demanded within the marketplace, and providing them can be highly profitable for firms, considering that sales for these products are growing at three times that of center store categories. Furthermore, the perishables department and prepared foods offer significantly higher profit margins than standard center-aisle offerings and also lead to improved consumer perception of the store in general.

Due to economic downturn the strength of the buyers’ power has increased as the industry looks to gain consumers with pricing strategies much like those of McDonald’s “Value Menu” and combination meals even though the cost of commodities have gone up (James, 2010). Customers of QSRs are looking for quality food without high costs. While Chipotle does not have a value menu or offer any type of combination meal much of their success is due to the fact that the customers are willing to pay a higher cost for higher-quality (Chipotle, 2010).

Adding discounts and limited-time items will not solve Arnie’s financial problems. While in the short run, these promotional actions may bring an inflow of customers, it is difficult for restaurants to sustain long-term profits off of solely discounted items. A more impactful change such as partnering with Grub Dash and Ultra Eats, could attract customers as none of Arnie’s

On the menu, a variety of appetizers, soup, salad and beverages are offered; however, the limited option to the main entrée: steak, shrimp or chicken allows for the business to control their food expense at a minimal rate of 30-35% in sales. Consequently, less options also equates to less waste since there’s less to prep and the majority of each ingredient is utilized for show or consumption (i.e. end pieces of steak is used for show and rarely eaten). When prepped and brought out, the chef does not risk using too much or too little ingredients since it is all portioned and easily prepped to order in the kitchen.

USE was expanded to include field consultants and market managers and today it gives franchisees, store managers and employees a chance to see and taste new products for upcoming seasons that are intended to address the changing preferences of customers. The merchandising plan for seasonal and high-potential new products is also shared. The centerpiece of the USE is the virtual 7-Eleven store, actual size 7-Eleven floor plans are built to show how seasonal products are assimilated into the standard store mix (7-Eleven About Us, 2010). For future reference, this capability should be the tool whereby the adjustments necessary to accommodate a drive thru capability are visualized and ultimately realized.

Angela and Zooey desire to make a profitable French restaurant. “The Possibility” has endless of possibilities to prosper if it can resolve the problems which the decision makers are facing. Their first challenge was not knowing how the customer would take to French cuisine. This caused problems such as what to put on the menu since excessive waste was not an option. This problem had a quick alternative for the time being as to only offering a fish or beef dinner. Though they have narrowed down their menu to a fish dinner and a beef dinner it is necessary to factor in all the constraints on how many of each type of dinner to sell to reach a maximum profit.

- To understand the product strategy of Snacks to Go. on a Category Manager’s point of view

Through this assessment I will be drawing my understanding based on the knowledge and my views on factors that one should consider when planning a menu and beverage list for a commercial operation. For better understanding I will be using Little Penangs menu, which is a Traditional style Malaysian restaurant based in wellington CBD, as a model for interpreting and critiquing it from a design and ergonomic perspective. Also to start with the first step in creating an à la Carte menu is to identify the customer wishes and their assumed value decisions for the daypart in question. (Barrish, 2103, p. 50) “This consists of information concerning the public’s buying preferences and how well the sellers business meets those preferences as viewed by the potential buyer”. (Kotschevar & Withrow, 2008, p. 65)