BINUS UNIVERSITY

MENU IMPROVEMENT OF ARTIFICE RESTAURANT

Group: • Livia Cuyanto• Novita Kurniawan• Marcelin Mariane• Mateus Ferdinan Garden• Marshella Reentavia• Spica Bernadhita Sanggel

ARTIFICEArtifice is considered as an ala carte

menu because it sells each item in different prices.

Artifice menu is a static menu because the menu offer the same

thing everyday. Unless it is affected by special event

AnalysisCover

The old menu only made from 2 pages of paper without cover. We think for a fine dining menu restaurant should have a nice cover.

This is the sample of the cover of our new menu

This is the sample of the cover of our old menu

The layout

The old menu have a really full layout, that cause this menu a little bit hard to give an impression of eye catching.

So for the improvement we decided to give a bigger size of the word and keep page clean

PAGE 1 PAGE 2

PAGE 3 PAGE 4

Group Reviews

1. History is not necessarily included in the menu2. Too many variety of choices in the menu for a fine dining

restaurant3. The logo is too simple for a fine dining restaurant4. There should be a specific page for each courses, not all courses

into 1 page in 2 column5. There is no information whether the price is already include

service and tax or not.6. The old menu didn’t have a specific theme. Effect : It will spent to

much cost.7. The old menu have a strange menu’s name. such as Smurf house,

this name didn’t match with restaurant’s theme.8. Because it’s fine dining restaurant there should be a set menu

Our new sample menu

• We must have a less food and beverage menu variety because we need to decrease the cost and to make people easier to look at the menu. In the restaurant business, high food costs will produce lower revenue, while low food costs may indicate that lesser-quality products are being purchased. A good balance is needed to produce quality foods and services at a reasonable price. Food costs are determined by adding the beginning inventory to purchases, minus the ending inventory, divided by sales. Most restaurants will have a food cost of 28 to 35 percent depending on the establishment. So we need to have less f&b variety menu.• we change the whole concept of the menu so that the menu is almost in line with what should be offered in a fine dining restaurant and elegant design brings a price that is well adapted to the level of fine-dining restaurant is not like the old menu that offers such menu cafe & bar concept.

FINAL RESULT