How many different menus should they make/design? Why? What ...

[tatyanajohnson]

How many different menus should they make/design? Why?
 
  What will be an ideal response?

Question 2

What is dry-frying? How is it used in Ethiopian cuisine?
 
  What will be an ideal response?

[mmpiza]

Answer to Question 1

Given the diverse target customer groups, the restaurant should create at least three menu types:
a . A default menu for the main dining room
b . An abridged in-room dining and take out menu
c . A multi-lingual menu.

The default menu should contain all menu items; however, much consolidation can be made to reduce the physical number of items listed or offered on the menu. For example, there are five different types of fried rice listed, under four different price points. Each variation is substantially the same, only the proteins and prices differ. Using menu mix sales data, management can consolidate all five items into one and determine an average price for fried rice, and offer a choice of protein in the body of an informative and merchandising description.
For tables that seem to need a multi-lingual menu, one should be made available. Though the default menu should include Asian translations to lend authenticity to the menu, the mixing of differing cuisines types with a single Asian language seems inconsistent and detracts from the authenticity of the menu. Market research should be conducted to determine which ethnicities patronize the restaurant most frequently, and if they indeed need a translation to understand the menu. If translations are to serve a solely functional purpose, then a separate translated menu should be created that offers translations in multiple Asian languages. If the translation serves primarily to create an image of authenticity to the food, then the translation should reflect the native cuisine style of each dish. For example, a Chinese dish should be translated into Chinese, Vietnamese dish in Vietnamese, and so forth. All dishes should be presented in English as well.
A condensed and streamlined menu should also be created for guests who do not intend to dine on the premises. These guests are usually in a hurry and not as interested in interacting or dealing with the service staff. From a strategic perspective, the menu should allow the guest to decide and order quickly. Since nearly seventy percent of all sales come from just twenty items, a condensed, well edited menu would potentially serve the needs of this demographic well. The condensed menu should also try to upsell the hurried customer by creating easy to order meal bundles that contain an appetizer, entre, sides and beverages.

Answer to Question 2

Dry frying is considered a more traditional technique for cooking ingredients to
start a dish in Ethiopian cuisine. At best, there is no fat used at the start of the
process of sauting but a pan or pot can be rubbed with oil to prevent sticking.
Butter and other fats are added later during the cooking process. So, dry-frying is
similar to saut but there is little, or no, fat used in the process.

[tatyanajohnson]

Thanks

[mmpiza]

Welcome