Essays on Assessment #2 - Group Presentation & Individual Report Assignment

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IntroductionThe 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 RestaurantThe 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.

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