Menu Evaluation : Recipe And Beverage List For A Commercial Operation Essay

Everybody has a favorite place to eat. Eating out can be a very pleasant experience or a disastrous one. People are free to choose from a wide range of different restaurants where to spend time and have a meal. Although, not all restaurants are the same and each has different characteristics regarding class, interior, cuisine and service. This paper provides a comparison of 4 different restaurants (fast food, casual, upscale): McDonald’s, Panda Express, Applebee’s and Delmonico’s.

For the Rhetoric in Response project, I chose to create a restaurant menu for an old western styled diner. I chose to create a restaurant menu to attract people to buy food and also because I prefer visualization over writings. In a restaurant, the menu is an important aspect for advertising the food that is being sold. The pictures and the design of the menu usually determines what the customer will purchase. Whenever I go to a restaurant that I have never been to, I look at the menu to determine what I would like to eat. The professionalism of the menu allows the audience (the customers) to determine the credibility of the menu. With this in mind, I started to look for a design, descriptions, and pictures that will fit together to create a credible, appealing restaurant menu.

Here, we first discuss the Product Design and Quality: When Hard Rock Cafe is founded, first-rate, but moderately priced casual American fare, warm service and ever-present rock 'n' roll music and sensibility, it was initially decorated with an eye toward eclectic American. What started as an American dinner in the heart of London has blossomed into a way of life. Now, social norms and preferences often suggest some tweaking of menus for local taste. The following is several examples:

For over 12 years, ​Tossed​ has been creating fresh, unique, and flavorful salads, soups, artisanal sandwiches, sweet treats, and more for people just like you. Did you know that Tossed offers reliable catering services to people in various parts of the country? That’s right—if you live in Boca Raton, FL; Boston, MA; Los Angeles, CA; Morrisville, NC; or New York, NY, Tossed will cater delicious and healthy food right to your gathering.

4.) Specialty menus to appeal to varied customer preferences/needs, i.e. gluten free, low-carb, healthy, etc.

The nature of the products and services provided in the restaurant industry are based on customer satisfaction with the food and services that each location provides. Providing a selection of delicious and well-presented food made with quality ingredients that are simple and good tasting is exactly what the customer wants. Most customers go to restaurants to meet with others socially in a friendly environment. Making sure the restaurant is clean, attractive, and the décor is consistent with the food and restaurant’s image and making sure the waiting staff knows that it is ok to allow customers to linger adds to

Madeleine Thien’s “Simple Recipes” is a short story that depicts an immigrated family facing problems of cultural preservation; “Hills like White Elephants” by Ernest Hemingway portrays a couple facing difficulties in decision-making about their unplanned pregnancy. Despite the difference in plots and themes respectively, both stories discuss about relationships are being put at stake as a result of different factors emerge in the plot. In the two stories, competing values, problems with communication and lack of understanding between two people emerge as elements that can ruin a relationship. Therefore, the two stories reveal that selfishness is the initial and eventual cause for broken relationships.

Food Inc. opens in an American supermarket and draws attention to the unnatural nature of year-round tomatoes and boneless meat. It pulls aside the curtain that is concealing the truth about food from the consumer. After the brief intro, the movie shifts its focus to the topic of fast food and its impact on the meat industries. Fast food virtually started with McDonald’s. When they decided to simplify their menu and hire employees that repeated one task over and over for minimum wage, the result was the fast food phenomenon that swept the United States, and then the world. Today, McDonald’s is the largest purchaser of beef and potatoes in the United States, and is one of the largest purchasers of pork, chicken, tomatoes, and apples. Though

Have you ever tasted school cafeteria food? I don’t think you would want to. In school story books, do you have characters saying that the food tasted good at school cafeterias? Nope. Why is this? Cafeteria food is often cheap, bought in bulk, high in calories, malnutritious, and microwaved. Student polls and opinions prove this. Therefore, this leads to a suggestion: Healthier, tastier foods and a better, advanced lunch system should be implemented.

The Gourmet Food Club, which was started by Andrew Gadson, is holding a fundraiser selling a variety of lunch entrees; all kinds of students are encouraged to join the club. The entrees were served on September 27th in the cafeteria where the meals are hand-prepared by the students. “I’m not much of a cook, but I love their fall fundraiser,” junior, Keisha Brandeis said. “There’s so many to choose from, and it’s a nice break from the lunchroom casserole surprise.” The Gourmet Food Club would not be able to come about without the help of the club’s sponsor, Nora Higbee; Higbee gives the students advice and help them learn new skills. “I love advising the students as they take their classroom skills and apply them to real life,” Higbee said.

Budget development should consider future changes that might influence the operation (Payne-Palacio & Theis, 2015, P.473). Not only budgeting, managers make decisions regarding service, product and performance evaluation in order to provide high-quality service. The active communication within customers and departments, training program and implementation of technology innovation is aimed to ensure the quality of service and product. A good menu design makes the operation more efficient and effective by considering the work process and sanitation in advance. This could help ensure the quality of the

For this Business Strategy Report, I have selected a restaurant chain named Nando’s. It was established in 1987 by two friends, Fernando Duarte and Robert Brozin (Nando’s.com, 2017). Although being a South African brand it has Portuguese influence and the restaurant chain depicts these designs. Nando’s specialty is flame-grilled chicken spiced with their unique selection of marinade sauces and spices ranging from mild to extra hot and for those individuals not into the hot stuff, there’s a lemon and herb option. It also has other selected food options to choose from in their attractive menu. Its niche market is working middle class male and female customers who enjoy spicy food and casual dining. It also caters for kids and families.

To owner, Rocky Aoki and his team, their understanding on consumer patterns became their advantage; the consumer’s distrust of exotic food and their enjoyment of eating in exotic surroundings, and the customer’s interest in watching their food cooked. Though unique, this system allows the business for greater control on the flow and options given to the customer.

Customers is an important justification of a company’s success. Considering the interest of customers and portraying a good image to its customers, it had come out with different variety of meals. For example, the KFC offers kid’s meal which gives children free

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.