research
INDUSTRY RESESARCH PROJECT
Template
Report title Effect of Menu Design, Pricing and food wastage for Company X
Restaurant
Industry partner For purposes of confidentiality and privacy of my industry partner, I will
simply say it as Company X. Company X is the restaurant industry, which
provides wide range of delicious foods serving from seven different
branch in Sydney. And my research will be based on the restaurant located
in Bondi junction. This restaurant was opened in 2009 with a passion of
serving authentic thin pressed pizza and also to create a wonderful dining
experience. Company X not only sells pizza but also serves with a wide
assortment of dishes including our Signature Salads, Pastas and a gigantic
choice of starters. This restaurant employs 60 staffs in total for providing
the excellent and standard quality of service to its customers. This
company also takes the online booking and order which has increased the
sales of the restaurant.
Research field What is your research field/discipline?
The research field that this research is based on is marketing department,
which is involved in such activities as advertising the restaurants product
offering. Moreover, the marketing department is mandated to design and
set prices on the menu for the customers to know the price of individual
products which are being served on the restaurant premises.
Overarching
problem
The biggest challenge has revolved around the restaurant’s menu,
particularly in terms of menu information asymmetry. Likewise, Company
X do not have updated prices on the restaurant’s products that are subject
to constant changes due to forces of supply and demand.
The other problems faced by this restaurant is food wastage leading to
increase in financial cost. Moreover, the recent problem in this restaurant
discussed by the management team is that we are facing high wages cost.
This project will specifically seek to find out the possible solution for the
problem of food wastage, menu design & pricing information who often
Commented [KK1]: I think you are looking at the “IMPACT” of menu design and pricing on food wastage.
Commented [KK2]: Explain your relationship with this business
Commented [KK3]: This does not refer to a ‘department’ rather the academic field in which your research sits – it
could be Marketing however you will need to look at the
literature to see where the research is for this topic – maybe
hospitality management?
Commented [KK4]: Here you seem to be suggesting that there are 2 separate problems. The research project can only
address one of these or is menu and price related to the
reason for high wastage?
lack updated information about the company’s product prices when they
share with customers.
Solving this problem is important in ensuring that customers always obtain
the appropriate information relating to the restaurant’s menu as a way of
improving customer satisfaction and also to provide possible
recommendation to minimize the food wastage.
Overarching
research aim
What does your research aim to explore/investigate?,
The aim of this research is to analyse the impact of food wastage, menu
design and pricing on the customer satisfaction as well as the management
team of Company X.
Here you have to translate your industry partner’s real problem into a specific research aim, which will guide your project.
Research
questions(s)
What are your research question(s?
What is the relationship between the effect of menu design and pricing on
consumer satisfaction?
How has the food wastage effecting the restaurant on its operation?
Based on the overarching research aim, formulate research questions that will guide your project.
Literature review:
Keywords used for
literature search
What keywords will you use?
Customer/consumer satisfaction
Service quality
Menu planning,
Menu design
Menu management
These keywords should help you find relevant literature in the area of your
research problem.
Literature review:
Name 2 relevant
articles
Provide full details (in Harvard style) of at least 2 relevant articles/reports you
will use for your literature review.
Jawabreh, O, Al Jaffal, T, Abdelrazaq, H and Mahmoud, R 2018. The
impact of menus on the customer satisfaction in restaurants classified in
Aqaba special economic zone authority (ASEZA). Journal of Tourism,
Hospitality and Sports, Vol.33, pp.29-39.
Ozdemir, B and Caliskan, O 2015. Menu design: A review of
literature. Journal of Foodservice Business Research, Vol.18, no.3,
pp.189-206.
Commented [KK5]: Please provide some additional justification for the problem e.g high wastage – how much
waste is there?
Commented [KK6]: Now the topic appears to be customer satisfaction – please consider what your focus is – menu design, customer satisfaction or food wastage – this needs to
be very clear
Commented [KK7]: The aim needs to be correctly formulated before the questions can be written. Q1 is more
of an appropriate line of questioning. Q2 is suggesting that
you are not aware of the problem.
You must only use (peer-reviewed) journal articles. If you are doing a feasibility study, you may cite industry reports published by credible sources.
Company letter See details above (read the section ‘Requirements’)
Annotated Bibliography
Jawabreh, O, Al Jaffal, T, Abdelrazaq, H and Mahmoud, R 2018. The impact of menus on
the customer satisfaction in restaurants classified in Aqaba special economic zone authority
(ASEZA). Journal of Tourism, Hospitality and Sports, Vol.33, pp.29-39.
This article primarily focuses on a pricing strategy that is utilized in designing menu based on the
cost of the products. The article provides critical information on how a restaurant can utilize best
ways in menu pricing and calculation of costs and drinks. The article identifies that effective
designing and pricing of the menus contribute to satisfaction among consumers. This article
provides critical literature that can be utilized in proper strategizing for Company X in solving
menu design and pricing issues to promote customer satisfaction.
Ozdemir, B and Caliskan, O 2015. Menu design: A review of literature. Journal of
Foodservice Business Research, Vol.18, no.3, pp.189-206.
This study sought to perform the review of the existing and relevant literature regarding menu
designs as a way of identifying its scope and impact on the experiences of customers in
restaurants. The article finds that menu design is composed of 4 major dimensions, which
include menu card characteristics, menu item label, menu item description, and menu item
position. In addition, the literature revealed that the menu design can influence the behaviour of
item ordering among consumers in restaurants. It was also identified that menu design
significantly impacts the consumer perceptions in such domains as taste, healthfulness, quality,
and value. This article is very critical for current research because it provides a broader
understanding of menu design as an essential point of focus in the Company X research.