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    Menu Merchandising

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    Chandan Srivastava
    This document provides an analysis of menus from 10 top restaurants in Lucknow, India. It examines the menus based on factors for effective menu merchandising such as attractiveness, legibility, compatibility with the restaurant, accuracy, use of language, pricing, graphics, color scheme, and other design elements. For each menu, it identifies specific faults or areas for improvement. The analysis found that most menus could be more eye-catching and use more vibrant colors and graphics. Many menus also had spelling errors or did not clearly define portion sizes or individual pricing of items. The document aims to evaluate how well the menus utilize design and other techniques to optimize sales.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Menu Merchandising

    Uploaded by

    Chandan Srivastava
    5K views73 pages
    This document provides an analysis of menus from 10 top restaurants in Lucknow, India. It examines the menus based on factors for effective menu merchandising such as attractiveness, legibility, compatibility with the restaurant, accuracy, use of language, pricing, graphics, color scheme, and other design elements. For each menu, it identifies specific faults or areas for improvement. The analysis found that most menus could be more eye-catching and use more vibrant colors and graphics. Many menus also had spelling errors or did not clearly define portion sizes or individual pricing of items. The document aims to evaluate how well the menus utilize design and other techniques to optimize sales.

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    This document provides an analysis of menus from 10 top restaurants in Lucknow, India. It examines the menus based on factors for effective menu merchandising such as attractiveness, legibility, compatibility with the restaurant, accuracy, use of language, pricing, graphics, color scheme, and other design elements. For each menu, it identifies specific faults or areas for improvement. The analysis found that most menus could be more eye-catching and use more vibrant colors and graphics. Many menus also had spelling errors or did not clearly define portion sizes or individual pricing of items. The document aims to evaluate how well the menus utilize design and other techniques to optimize sales.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    5K views73 pages

    Menu Merchandising

    Uploaded by

    Chandan Srivastava
    This document provides an analysis of menus from 10 top restaurants in Lucknow, India. It examines the menus based on factors for effective menu merchandising such as attractiveness, legibility, compatibility with the restaurant, accuracy, use of language, pricing, graphics, color scheme, and other design elements. For each menu, it identifies specific faults or areas for improvement. The analysis found that most menus could be more eye-catching and use more vibrant colors and graphics. Many menus also had spelling errors or did not clearly define portion sizes or individual pricing of items. The document aims to evaluate how well the menus utilize design and other techniques to optimize sales.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    The document discusses faults found in various restaurant menus across Lucknow and factors to consider for effective menu merchandising.

    Common faults mentioned include menus not being eye-catching, having spelling errors, inconsistent pricing, and not properly defining portion sizes.

    Factors that should be considered for effective menu merchandising include attractiveness, legibility, balance, accuracy, pricing techniques, graphics, color scheme and compatibility with the restaurant.

    A PROJECT REPORT ON MENU MERCHANDISING"

    Submitted in partial fulfillment for the Award of Degree of Bachelor of Science in Hospitality and Hotel Administration
    Submitted By: Chetan Prakash Bajpai Roll No. : 102770 Darshan Singh Roll No. : 102771

    Under Guidance of: Mr. Tarun Bansal Sr. Lecturer

    INSTITUTE OF HOTEL MANAGEMENT LUCKNOW

    CERTIFICATE I have a pleasure to certify that Chetan Prakash Bajpai and Darshan Singh are students of 6th semester of 3 year B.Sc. in Hotel and Hospitality Administration of IHM, Lucknow has pursued their research work and prepared the project " MENU MERCHANDISING " under my supervision and guidance. The work is the result of authentic research conducted by them, to the best of my knowledge. This is being submitted to the NCHMT for the partial fulfillment of the requirements of the Three years Administration. B.Sc. in Hospitality and Hotel

    TARUN BANSAL (Project Guide)

    ACKNOWLEDGEMENT

    The report on the project work of MENU MERCHANDISING in the following pages are the outcome of my research study done chiefly at LUCKNOW.

    Moreover, I am also grateful to Mr. Tarun Bansal (Sr. Lectuer) of IHM, in LUCKNOW who made available their valuable time & for their constant encouragement to me.

    Chetan Prakash Bajpai Roll No. : 102770 Darshan Singh Roll No. : 102771

    MENU MERCHANDISING
    MENU: MEANING & DEFINITION
    Menu is a French word meaning- bill of fare, or programme of a meal. Menu may be defined as a portfolio of items(food&beverage) available to a customer

    MENU MERCHANDISING:
    Menu is a valuable price in terms of selling products effectively in a food service operation. It is a link between the customer and the establishment and acts as a salient salesman of the industry. Menu merchandising refers to the application of menu as a powerful in-house marketing tool forpromoting of optimizing sales in a food service operations.

    Pointer for menu merchandising


    The following points must taken into consideration to ensure the efficacy of menu as a in-house marketing tool for optimizing sales. Menu presentation:Attractiveness: interesting and inviting Cleanliness: neat and clean Durability: shelf life of menu Compatibility: complimenting to outlet Legibility: easy to read Menu design:Shape,size,weight,material and colour Pages, panels Graphics and layout: asymmetrical Symmetrical or X-MUS tree. Eye appealing& portioning of menu item

    Menu content Balance:- aesthetic and nutritional balance Language:- national language with narration in English Accuracy:-spelling and grammar Printing:-font, shape, size, style, colour and special effect. Pricing:objectives,considerationtechnique.

    Top ten restaurant of Lucknow


    Barbeque nation C2c Cassia Royal caf Salt Sams grill The urban terrace The yellow chilli Tundey kebab Zust lounge These are the top 10 restaurant of the Lucknow. we analyse the menus of these restaurant in the pointer of menu merchandising.

    the menu of c2c restaurant

    faults in menu
    Attractiveness: - menu can become more eye appealing. Legibility: - menu should be more specific so that it become easy to read and understand. Shape: - the shape of the menu should be identical. Colour: - different type of colour scheme is used. There should be a similar colour scheme used so that it gives uniformity.

    Accuracy: -some spelling mistakes in menu. For an example ajwani instead of ajwaini. Language: -easy to understand but it could be become much better. For an example some French words are used like potage, entre. Compatibility: - the menu is complementing to the outlet.

    The menu of barbeque nation

    Faults in menu

    Attractiveness: - menu is not attractive. It may be become more interesting. Pricing: - pricing is based upon the whole meal. The menu items are not priced individually. Colour: - colour scheme of the menu is not good. It can be become much improved. Legibility: - difficult to read the menu because printing is not good. Accuracy: - a lot of spelling mistake in the menu. For an example pestry instead of pastry. Capisicum instead of capsicum.

    The menu of salt

    Faults in menu Compatibility: menu is not complementing to


    the guest. The veg & non-vegmenu items are not saggerigated by colour coding.

    Accuracy: there are some spelling error in


    menu items and short name are used for an example chik instead of chicken. Special effect: some special effect requires in menu so that the menu looks more attractive. Graphics: the graphics used in menu card are good but it can become much better. Colour scheme: coulor scheme used in menu card is attractive but it may be become better.

    The menu of Sams grill

    Faults in menu Desirability: menu is not attention-grabbing. It


    could become much appealing.

    Form: the shape of the menu is not precise.. Legibility: easy to deliver.but it could be much
    better.

    Portion size: the portion size of the dishes


    should be define.

    Accurateness: some spelling error in the menu.


    For an example polle instead of poulle.

    Pricing:price range of each menu item are vary


    from each other. It should be detailed.

    Language: easy to read. But some french words


    are used which may be create some problem

    for the guest.for an example polle a-la vino blanco.

    Special effect: some special effect requires in


    menu so that the menu looks more attractive.

    Graphics: the graphics used in menu card are


    good but it can become much better.

    Colour scheme: coulor scheme used in menu


    card is attractive but it may be become better.

    The menu of urban terrace

    faults in menu
    Appeal: menu is eye appealing. But still some changes are requiered. Language: easy to recognise. But still some french terms occuers the problem. Pricing: the pricing of menu iems are done according to the dishes. Pricing should be done according the portion size. Compatibility: the menu is complementing to the outlet. It should be complementing to the guest. Cleanliness: menu is neat and clean. But still some hyegine are requierd. Graphics: the menu should be in specific shape.

    the menu of cassia

    Faluts in menu Desirability: menu is not attention-grabbing. It


    could become much appealing. Form: the shape of the menu is not precise..

    Legibility: easy to deliver.but it could be much better. Portion size: the portion size of the dishes should be define.

    Graphics: the graphics used in menu card are


    good but it can become much better.

    Colour scheme: coulor scheme used in menu


    card is attractive but it may be become better. Shape: - the shape of the menu should be identical.

    The menu of royalcafe

    Faluts in menu
    Desirability: menu is not attention-grabbing. It could become much appealing. Form: the shape of the menu is not precise..

    Legibility: easy to deliver.but it could be much better. Portion size: the portion size of the dishes should be define. Pricing:price range of each menu item are vary from each other. It should be detailed. Special effect: some special effect requires in menu so that the menu looks more attractive. Graphics: the graphics used in menu card are good but it can become much better.

    The menu of yellow chilli restaurant

    Faults in menu Colour: the colour scheme used in menu good but it may be better. Pricing: price of the menu items should be mentioned for the comfort of the guest. Graphics: the vegetarian and non-vegetarian items should be seggerigated as per standard. Accuracy: some spelling errors in the menu items for an example kadai instead of kadhai. Legibility: easy to read. But it can be much better. Layout: the layout of the menu card should be in precise shape.

    The menu of tundey kebbab

    Faults in menu Attractiveness: menu is not impressive. It should become more interesting. compatibility: menu is not complementing to the clintale. Accuracy: some spelling error in the menu card. Printing: printing are not match the standard. Some special effect are needed in menu card. Colour: the colour scheme is not impressive. Bright colour should be used to give pleasant look to the menu card. Legibility: easy to read. But still some changes require.

    The menu of zust lounge

    Faults in menu
    Attractiveness: menu is not impressive. It should become more interesting. compatibility: menu is not complementing to the clintale. Accuracy: some spelling error in the menu card. Printing: printing are not match the standard. Some special effect are needed in menu card. Colour: the colour scheme is not impressive. Bright colour should be used to give pleasant look to the menu card. Legibility: easy to read. But still some changes require.

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