Element
one- The Completed Menu
A warm welcome to you all to our Dine Divine restaurant. We
are enthusiastic that you have chosen us for your dining experience
My
name is [Name] and I work with a skilful team of chefs to offer you a plethora
of dishes that would give you a rich dining experience.
Our
unique offering presents a menu of authentic international and Italian dishes
to cater different palates. I have always been fond of food and I remember
helping my grandmother in the kitchen.
I
am very passionate about food and enjoy the homemade, pastoral dishes in a home
away from home environment. This is a menu based on A la Carte choices.
Yours
Sincerely,
[Your
name]
Dine
Divine’s Menu
Appetizer
Aperol Spritz
$ 12
Negroni
$ 11.20
Bellini
$ 13.5
Martini Bianco
$ 6
Mimosa $ 13
Starters
Chilli Garlic Prawns
$ 15
Vegetarian Plank
$ 15
Crispy Squid
$ 14
Tomato Bruschetta
$ 14
Main
Course
Roasted Vegetable Sandwich
$ 10
Pan fried fish Cakes
$ 12
Turbot Cutlet
$ 15
Roasted English Lamb
$ 17
Fish and Chips
$ 19
Vegetable
Lasagne $
12
Kangaroo Aussie Burger $
10
Desserts
Brownie with caramel
ice-cream
$ 6
Carrot Cake
$ 8
Ice-cream (Vanilla and
Chocolate)
$ 4
Kangaroo Aussie Burger
Roasted Vegetable Sandwich
Brownie with Caramel Ice-cream
Element
three- The Justification
1.0
Introduction
1.1 Purpose
of Report
This report is giving an overview of
the reopening of the Dine Divine restaurant. This provides with the menu of the
restaurant along with some recipe cards for the 6 items of the menu. The reason
for creating a menu design as before starting the business is that it is believed
that a good menu is a key to success of any restaurant and a vital part of a
marketing plan similar to an advertising tool. The menu design that has been
proposed will help the restaurant speak for it where the consumers would
immediately have a positive perception in mind. Also, it is said that when
entering a restaurant, the menu is the first thing that the visitors look at
which helps the visitor decide what to order. Furthermore, it is evident to
state a restaurant must focus its efforts on its taste, food, and ambiance. The
menu that has been designed above is presentable, reader-friendly and gives a
clear idea to the first time visitors what the restaurant promises to deliver.
1.2
Background
There is a restaurant being sold in
Lorne, Victoria. The buyer is going to buy this and then he needs to reopen it.
At the moment, the owner is not going to refurbish the whole structure due to
low capital but he is going to give it a new name and they going to make
changes in the operations. Along with that, they are going to change the menu
and recipes being served in the restaurant.
1.3
Scope/Aims/Limitations
Scope/Aims:
The scope of this report is to make
a menu along with some recipe cards and to give an overall market review for
the business, including its competitors, resources etc.
Limitations:
This report is limited to the
capabilities and resources of an individual student of William Angliss
Institute. It has been made according to
the limited knowledge of the writer and is containing some of the hypothetical
data.
2.0 Core
Concept
2.1 One
Mission Statement
The mission statement of Dine
Divine is “to provide the community with the best product our region has to
offer; prepared and served with love and commitment to quality”.
3.0
Feasibility Study
3.1
Location
The restaurant is located in Lorne
VIC 3232, Australia. Lorne is a popular holiday destination. It offers bush,
beaches, and cultural attractions according to all the tastes and preferences.
Along with that, Lorne is also a recognized tourist point.
3.2
Competitors
There are various restaurants
located in the region of Victoria, Lorne Australia which will be having a
direct impact on Dine Divine restaurant. Mexican Republic, IPSOS, Maple Tree
are some of the direct competitors of the Dine Divine.
3.3
Resources
One of the major resources that the
owner has is of experience. He is already having experience of running numerous
restaurants. Moreover, he is also having contracts in Melbourne regarding the
same industry and that will be very helpful for him in starting this new
restaurant in the Lorne region. Another thing which is the most important for
refurbishing this business is capital. Capital is required for everything from
changing the operations of the business to changing the structure of the
business (Manuti, De-Palma, 2014).
3.4
Demographics/Target Market
Lorne is a well-known tourist town,
and it is located an hour from Geelong and 2 ½ hours from Melbourne CBD. There
are some locals which need to be targeted by the restaurants but along with
them, there is a huge tourist population which is varying and must be captured
by the Dine Divine.
4.0 Menu
Design
4.1
Architect
It is very often said that words can have supremacy whether
they have used menu templates, day to day conversations or advertisements. The
selected words can have a huge difference between a yes or no. This is evident
when relying on printed words to convey a message. So, considering the market
of Australia, the menu depicts a good word selection and a nostalgic sense for
the overseas consumers residing in Australia. The menu card shows a clear
separation of the main course, starters and desserts so that consumers can be
given convenience and ease to select from. It is very clear from the menu above
that the visitors are offered a number of options to choose from. Chicken and
vegetable lovers are kept in mind where there are some scrumptious meals have
solely been focused on them. For the people who think dessert is a must-have
after fine dining, the restaurant offers a separate section to choose from. It
is evident to state a restaurant must focus its efforts on its taste, food, and
ambiance. The menu that has been designed is presentable, reader-friendly and
gives a clear idea to the first time visitors what the restaurant promises to
deliver.
The pricing of the items on the menu card has been done by
keeping the current prices of the materials in mind. The prices are exclusive
of tax which means that the standard tax rate is applicable to all the items.
The price of every item is subjected to changes and hence, the prices would be
updated accordingly. The menu card has been designed in such a way to ensure
that the theme of the restaurant is reflected. Our menu is designed in a way
that shows only one column. This is the sign of elegance and sophistication
that our restaurant holds. The prices of the dishes are the reasons for keeping
the middle segment of the income portion. The most important part is to review
the menu every six months to compare the profitability with that of the
industry. As our consumers would be very savvy and price conscious, our prices
are thoroughly matched with that in the market so that our customers do not
switch to our rivals. This not only keeps our menu profitable but also fresh
and updated. Our menu design is very short and less descriptive. This means our
customers can easily select the item they like and determine if there are any
questions that they would like to ask before ordering. We are aware of the fact
a huge menu card is time-consuming for the consumers, hence, our short menu
card is convenient and will help to improve the turnover for the restaurant
staff and our customers.
4.2
Aesthetics
The menu of
any restaurant is a clear depiction of how the restaurant is in reality so that
a long-lasting impression can be left on the visitors. The menu card should be
promising and deliver the same quality and impression as the ambiance and the
taste. The menu card must have vibrant colors and different sections so that
visitors could easily select their desired dish.
References
Manuti,
A. and De Palma, P.D. eds., 2014. Why Human Capital is important for
organizations: People come First. Springer.
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