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MED201-Balanced Menu For A Current Commercial Establishment

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Question

Part A Competitor analysis

1.Conduct an analysis of competitor’s menus to determine customer requirements, trends, marketing strategies and nutritional needs:
 
2.Research six (6) current restaurant venues and their menus, and analyse the differences and similarities in their menu choices. Focus on current trends including the increasing need for special dietary dishes and the government and customer driven need to display nutritional content, allergens and kilojoules.
 
3.Choose three (3) significant marketing strategies that are currently being used in the restaurant and catering industry.
 
4.Describe each of your chosen strategies and the impact they are having on customer engagement and growth across the industry; consider special diets and any negative impacts.
 
5.Discuss how these strategies are influencing customer choices and how you feel they will subsequently change food businesses as a whole.

Part B  Plan and design a balanced menu

1.Create a menu consisting of fifteen dishes for your chosen establishment in Assessment 1. The menu must be balanced in texture, flavour, colour, temperature, varied cookery methods and presentation. The menu must also be presented in a contemporary menu format.
 
2.Consider the use of menu engineering when designing and pricing menu items to ensure profitability.
 
3.Provide an overview of your chosen menu and reasons for your choice of menu, discuss: space, workflow, equipment, staff, target customers and their disposable income and average spend required to cover fixed costs of rent, utilities and wages.
 
4.Categorise your ingredient list from your menu and research suppliers that will be able to supply those products to you. Consider location, delivery times, frequency, minimum orders and food safety certifications required.
 
5.Prepare recipe costing’s for five (5) dishes of your choice and list the recommended selling price for each one.
 
 
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