INDUSTRY RESESARCH PROJECT
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Report title
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Impact of Menu Design On food wastage for Bondi Pizza Restaurant
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Industry partner
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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 to create a wonderful dining experience. Company X not only sells pizza but also serves with a wide assortment of dishes including their 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. I am also one of the staffs working here in the kitchen as a grill Chef. This company also takes the online booking and order which has increased the sales of the restaurant.
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Research field
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My research will be more focused on the field of hospitality management. However, this research is also based on 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.
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Overarching problem
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The biggest challenge has revolved around the restaurant’s menu, particularly in terms of menu information asymmetry. Likewise, Company X does 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 created due to menu design & pricing information who often lack updated information about the company’s product prices when they share with customers.
In this restaurant nearly 50 kg of food waste is created on a daily basis because of various reasons such as wrong ordering, mistakes done while preparing food, left over by the guests and many more.
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 to provide possible recommendation to minimize the food wastage.
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Overarching research aim
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The aim of this research is to analyse the impact of menu design on food wastage and to analyse how the management team of Company X can figure out this problem.
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Research questions(s)
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RQ.1- How to improve menu or develop menu design to cut down the wastage?
RQ.2-How can the restaurant reduce its food wastage?
RQ.3-How has the food wastage effecting the restaurant on its operation?
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Literature review: Keywords used for literature search
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Food wastage
Waste management
Service quality
Menu planning,
Menu design
Menu management
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Literature review: Name 2 relevant articles
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Bharucha, J 2018. Tackling the challenges of reducing and managing food waste in Mumbai restaurants. British Food Journal, Vol.120, no.3, pp.639-649.
Ozdemir, B and Caliskan, O 2015. Menu design: A review of literature. Journal of Foodservice Business Research, Vol.18, no.3, pp.189-206.
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Company letter
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Attached in Appendix
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Annotated Bibliography
Bharucha, J 2018. Tackling the challenges of reducing and managing food waste in Mumbai restaurants. British Food Journal, Vol.120, no.3, pp.639-649.
This article primarily focuses on the restaurant wastages and how these restaurants are handling the situation. This article provides critical information on how a restaurant can utilize best ways in minimizing the wastage. Likewise, this article also provides critical literature that can be utilized in proper strategizing for company X in reducing food waste and waste amounts.
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.
Appendix