Focused on menus: design, structure, engineering, and concept alignment for increasing the profitability of the restaurant.

What needs to be done: pick a menu from a Toronto or GTA restaurant (it can be your favourite one, or the one you didn't like, or a place where you would like to go, etc). 

 

 

1. Sum up the concept of the restaurant and how the menu is reflecting it in it; support your answer with observations and name the advantages of having a menu like this. You need to give at least 5 valid points with detailed answers
2. Provide 10 suggestions for changes on the menu. Some of the categories that can be mentioned are: food choices, pricing strategy, dishes order, design ideas, fonts, quality of the paper, items description, reverting the concept 180 degrees to match with the restaurant concept, and many other points that we've covered in our Modules One and Two. Provided points have to be detailed and supported with valid menu design and engineering points